"These are sooo good. I made them at the urging of a friend. I was hesitant because I love cream cheese icing, but she was right, amazing! I halved the recipe and used skim milk, otherwise followed it as written. I kept a pan for myself, gave one to a neighbor (and Ree's right - she keeps asking when I'm making them again!) and I froze a pan. When"

"I did not think I was going to like this. I'm not big on sweet and savory or chipotles in general, but my husband walked by when I was watching the show and said "that looks so good, but you would never make it." Well, challenge accepted and it was amazing!!! I only added about 2 tbsps of brown sugar, but the sweetness and the heat really balanced""

"I did not think I was going to like this. I'm not big on sweet and savory or chipotles in general, but my husband walked by when I was watching the show and said "that looks so good, but you would never make it." Well, challenge accepted and it was amazing!!! I only added about 2 tbsps of brown sugar, but the sweetness and the heat really balanced""

"I've made this several times and we love it. If I don't have plans for the other half of the cauliflower I leave it in florets and mix it in with the macaroni. If you like cauliflower it's a nice way to lighten the dish even more. ""

"Momkluck - show didn't call for ranch dressing instead, the ranch flavor is from the herbs and sour cream. I used buttermilk instead, lighter and I like the flavor better.
Lake - read the directions on your package of bacon, it'll give you temp and time for your cut of bacon. ""

"I'm giving this 5 stars because I've made it more than once now. It's so easy to throw together and easy to vary, good with butter lettuce, any fresh herbs you need to use up. It's just a great starting point and the heart of palm makes it a little more interesting than my go-to salads."

"This is SO good, but I'm really talking more about the version in "Giada at Home", it includes Gruyere and capers. If you don't have her cookbook I highly recommend it, it's one of my most used cookbooks.

"This one is a keeper. I can understand why people from Cajun Country don't think it's perfectly traditional, but it doesn't change the fact that this is DELICIOUS. I had some okra to use up so I added that and some garlic and I let it simmer for a while before I added the shrimp (just because we weren't ready for dinner) but I'm sure it's great exactly as written too. Next time I might adapt it to a slow cooker as another reviewer suggested, but there is already so much flavor for the amount of time invested. MMM MMM good!