"So I didn't have all that Alton listed on the recipe. I only had ground pork. I didn't have most of the herbs, but I had poultry seasoning. I didn't have bacon, nor fat back, nor salt pork, but I did add some oil to the meat. I feared making the sausage too hot for my mom-in-law, so I left out the red pepper flakes. Boy was the sausage FANTASTIC! "

"It was delicious despite my tweakings. I didn't have access to an oven and not enough time in the slow cooker. Next time I'll do it her way in the oven. But if you're looking for a flavor change, add a container of whole mushrooms and a few cloves of smashed garlic. ""

"This was such an easy recipe!!! I've made other mac-n-cheese dishes before, but they always turned out grainy. Not this one. This was so smooth. Just really beat the egg when you add the hot sauce to it. I used an aged white cheddar - yum. I'll be making this many times over. ""

"I've made this twice now to rave reviews! I even doubled the recipe and it worked fantastic! One coworker said that if she didn't know there was squash in it, she wouldn't have known it was there - she hates squash but liked the chili. Thanks for a winning recipe.""

"I saw this recipe this morning and had to make it. And boy am I glad I did! This was super-tasty. I followed the recipe as written with th exception of pumpkin pie spice (I don't buy it). I just used cinnamon, nutmeg,and cloves. The only change I'd make is cut the meat into smaller pieces and buy precut butternut squash to avoid the pain when cutt""

"When it came to taste, this was fantastic! My family raved about the taste. And the crust held up to a very wet apple pie the morning after - no soggy crust. However, I had problems with rolling out the crust (4 stars for now), and maybe someone can help me with that. I made the crust a day before using it and kept it in the fridge. When I took it out to roll, it was very hard to shape and roll and just wanted to break everywhere. Should have I let it warm up a bit before rolling? I found that when I worked it in my hands for a bit (2 min.) to warm it up, that it rolled better with fewer cracks, but I fear that I might have affected the flakiness.

"The pie was delish!!! My hubby who will only eat apple pie if it's the only dessert there said that was the best apple pie he'd ever eaten and would eat it more often if it tasted this good. I really liked cooking the apples ahead. My only "complaint" is that you can cook the apples up to 2 days early, and then fill the pies and bake. My problem was the following morning, my wonderful thick caramel sauce from cooking the butter/sugar combination was more liquidy - almost like water. So when I cut into the pie, it was a bit wet. However, it never sogged out the crust. Even the following morning, the juices haven't sogged out the crust. And the pie is great the following day, too!