jakeanddaniellesmom

This recipe caught my eye just because it looked good (and easy!) Well, my oh my, it is! I made a few changes due to other reviewers. I used salted butter and Splenda brown sugar mix (ratio per Splenda directions) instead of white sugar.Creamy, crunchy, sweet and salty, it is so yummy! Not really like pumpkin pie or cake, it's a dessert all of its own. I will definitely be making it for Thanksgiving, I didn't even have to get the mixer out, just blended with a whisk. I also tapped the cake mix lightly into the pie mix and had no cake powder at all.I am refrigerating the leftovers but couldn't find anything that said it needs to be refrigerated. Good cold too!

Perfect as written! I have been making this for 30 years, only I use hot Italian sausage and lots more parm. Sometimes I use cauliflower instead of cabbage, and that is equally good.

I didn't make the mac and cheese but I did use the roasted cauliflower recipe as written. It's the best, adding the lemon juice makes a huge difference.

This was so good and so easy. I knocked off one star because the breading didn't stick very well, but I will definitely be making these again! Made it exactly as written.

I used half of the oil and it was still too oily for me. Just so-so, won't be making this recipe again.

OK, first of all, get the memory of the other creamed cucumber salad out of your mind. That one is yummy too, but this is just different enough that they shouldn't be compared.This version is slightly sweeter, maybe even a lighter version. I made exactly the same as the recipe, only halved it. I DID NOT salt the cucumbers or take the advice of any of the reviewers. Please try this as written first. The more I ate, the more I loved it! It won't replace my creamed cucumbers with vinegar, onions and heavy cream. But it's a great cucumber salad and very quick to put together. Thanks for the recipe LisaPav!