LibertyBelle78

This was so simple and so fabulous! I have to eat Gluten Free, so I used Progresso brand Cream of Mushroom soup. It's not condensed, so I skipped the extra water. I also substituted beef flavored Better Than Bouillon for the onion soup mix because of gluten content. Oh, and I added a can of mushroom pieces, too. My sauce was a little thin, but tightened up a bit with the addition of the cream cheese. In the end, I ended up with a super fabulous gluten free meal with minimal effort. This is definitely a keeper. Thanks for sharing!

I do agree that I would call these muffin tops rather than cookies, because that was the consistency. I coarsely grated some Granny Smith apples and pressed the excess juice out of them. I also doubled the spices (for the taste of the recipient) and skipped the glaze. They were well received.

Very good, and it feels great to tell people you made the sausage from scratch! I used mine to make sausage gravy, and because the pork I chose was lean, I ended up having to add olive oil to the pan, which worked perfectly. Thanks for the great recipe!

This turned out really well. I didn't cook the pasta in advance, and I substituted Velveeta for the shredded cheese so I didn't have to worry about curdling. A good basic recipe that you don't have to spend a lot of time fussing over.

This was so easy, and was devoured so quickly. I have not cooked with beef much, so I didn't know what to expect. I can tell you one thing, it certainly makes the house smell good when you come home to this recipe. This is a keeper!

Ken, you tell the truth. These were perfect! So creamy and yellow inside. Not rubbery, not green, not difficult to peel, and absolute perfect texture. I don't know what you researched to give you this formula, but I thank you for sharing it! I will also call them "Ken's Eggs" in your honor!