Someone suggested using a can of dulce de leche instead of the caramels. I did this, microwaving it for 40 sec before I added it to the crust to make it spread easier. Consistency was perfectly smooth...not hard at all but not runny either. Plus, no cooking! Made this twice with a graham cracker crust and have gotten several compliments both times.
I usually make the Libby's pumpkin cranberry bread, so I thought I would try something different. I cut the sugar down to 2 cups (one white, one brown) and I added an extra teaspoon of both cinnamon and ginger. I only had 2 eggs and it still came out great! It was just sweet enough, moist and had a wonderful flavor. Next time I will use all brown sugar, use 4t ginger and substitute applesauce for half of the oil.
This was fantastic with just a few tweaks. I used fresh mushrooms instead of canned and used 1/2 cup red wine to make up for the liquid missing from the mushrooms. The fresh mushrooms really make the difference and so does the wine...I don't recommend leaving it out. Also added a cup of reduced sodium broth to cover the meat, but that made it a tad too salty, so I will use water next time or a mix of broth and water. We don't even like mushrooms that much but this was super easy and delicious and the meat was very tender. I served it over egg noddles and even my 4-yr old who hates everything ate some.
Like a lot of the other reviewers, I made some mods to this one and it turned out great. Used Potatoes O'Brien (pre browned), 8 eggs, 8 oz sour cream, doubled the cheese, added some milk and garlic powder and omitted the butter and onions. I mixed the soup, milk, eggs, and sour cream together and seasoned with a ground peppercorn medley and garlic powder. I layered the potatoes, cheese, then the meat in the pan. I poured the egg and soup mixture over the other ingredients and topped with more cheese. Very hearty and I didn't have any left over to take home with me after serving it at church for breakfast. I prepared it the night before and just popped it in the oven for an hour Sunday morning. Easy! EDIT to add: I tried the same exact recipe with 9 eggs instead of 8 and it held together better when serving.
I made several mods to this recipe--like many others I found it to have too little liquid and too much thyme. I doubled the soup, beef broth (instead of water) and Worcestershire sauce but kept the thyme at one teaspoon. It still had a nice thyme flavor but had much more gravy. I also used Potatoes O'Brien instead of plain potatoes, which gave it a little more color and flavor. I used about 2 cups ground beef cooked in red wine with diced mushrooms, garlic and onion (3T wine, 3 mushrooms, 1 clove garlic and 3T minced onion for ~1.5lbs of ground beef). I simply mixed all of the ingredients together and it filled a standard pie pan with some left over. Easy and delicious.
I use a can of cheddar cheese soup in addition to the cream of chicken and use sour cream or Greek yogurt instead of the milk. I serve it over biscuits instead of the making the biscuit topping.
I make this every time I have to make church breakfast and it's always a hit. Half of a recipe bakes up perfectly in a 13x9 pan....the only thing I don't halve is the sausage and I add blueberries on top just before baking.
I made this ahead so I didn't bake it. Instead, I warmed it up the next day after sitting overnight in the refrigerator and it was delish! It was nice and creamy...not soupy at all. The only mods I made were to use a Mexican cheese blend instead of the American cheese, halved the mustard powder and pepper, and used 2 cups of macaroni. If you choose to bake it, I wouldn't use more macaroni.
I had a freezer-burned bag of chicken thigh strips that I knew could only be saved by a slow cooker recipe. Not only was this one edible, it was very good...even my picky kids ate it! I literally just threw the frozen mass of chicken in my slow cooker with the other ingredients, cooked on high and stirred until it thawed, then set it on low until done. Easy, and I have enough left over for another meal (enchiladas this time). I doubled the cilantro and lime, and used an Ortega 40% less sodium taco seasoning packet. I can see where using a regular packet would be too salty, so I will definitely use the reduced sodium packet again. Next time I will use a fresh salsa or pico de gallo, which I think will enhance the taste, and I can't wait to make it again with fresh chicken. But if you have a chunk of freezer-burned chicken, don't toss it, make this recipe.
I too, thought the spices wouldn't work, but it tastes and smells delicious. I do not like cream of mushroom, so I substituted golden mushroom instead. Otherwise, I stuck to the recipe and will be making it again!
I love these mashed potatoes. I make them every Thanksgiving, and I also bring them if going to a Thanksgiving potluck. You can make them even 2-3 days ahead and they taste great, but I normally make them the night before...saves a bunch of time for cooking other Thanksgiving food. For potlucks, I bring them in a slow cooker...just warm them up with a half stick of butter on top.