Lynnette Shimmin

No one in my universe likes sweet relish so that was a deal breaker. Being more puritans, I made this without relish and added a touch of salt/pepper/onion/garlic combo & it was an absolute hit!

Some of the reviews complained that the cookies were more cake-like which I found too on my first attempt so I used browned butter & kept it in the more melted form then baked them for just 1-2 minutes less. OMG! The taste AND consistency were through the roof! It also helped that we're gluten free and it makes a difference with those textures as well! Bon apetít!

We used gluten free bread and added other pizza toppings like pepperoni and I personally had black olives on mine. I'll make these again BUT WITH BUTTER NOT MAYO!

Excellent recipe but forced to make tweaks due to a strawberry allergy (anaphylaxis-type) in the family. So I used blackberries and it was a definite keeper. One thing to note is blackberries aren't as sweet as strawberries so you'll need to either add more sugar or do like I did and just have simple syrup handy to soak the blackberries in then pour over them as needed when putting your Maywood together.

I've made this a bunch of times and after a few times have only made a couple - okay, a few changes - but not in ingredients per se.1) I use gluten free cream of chicken soup2) I bake the Tater Tots crispy in the oven while the hamburger is browning with salt, pepper, onion and garlic so they're not mushy3) Since it's just the hubby and me, I put it in an 8x8 baking pan so it's a bit fullerAnd -4) I put the majority of the shredded cheese below the layer of the Tots with just a bit on top so it's not too messy.Other than this, it's identical and AWESOME!

With a family of celiacs, I've simply gone with the gluten free cake mix & prepared the sweetened condensed milk to be more like dolce de Leche so it's a little less liquidy. I use all of the toppings that are gluten free and we are off to the races!