This was pretty good tasting. I didn't have vanilla extract which I didn't realize until I got to that step. I liked the way the outsides browned and seemed to be a little crisper, the flour added a nice touch. As far as fluffy, it wasn't any different than any other I've had, but I used regular sandwich sliced bread, not texas toast. My family didn't seem to notice this was different than my usual recipe. We enjoyed this, thanks for posting the recipe.

Made this last Christmas and really enjoyed it. It took a little getting used to, since I've been making cornbread dressing for both Thanksgiving & Christmas. This was a really nice change and very festive with the apples and cranberries.

I have made these at least 50 times, I use chocolate pudding instead of vanilla and add coconut and vanilla, the very best.

These were very tasty, very saucy, almost too saucey though... I had to simmer this 45 min to get it reduced/thickened. Plus it needed the time for the flavor to develop. Tangy flavor, zesty with some zing but not too spicy, or sweet or tomatoey, a nice blend of all. I scaled this back to 1 lb of beef. I used 2 Tbl dried minced onion and 2 heaping Tbl. of diced pimento pepper in the jar, Head Country bbq sauce, which didn't have hickory so I put in a couple of drops of mesquite liquid smoke (the only kind I had on hand). I used about a half tsp of sea salt, 1/4 tsp celery salt, and 5 or 6 grinds of black pepper and a tsp of paprika to go with the pimento since I didn't use fresh sweet red pepper. I buttered the buns and grilled them til they were toasty and golden, topped with sloppy joe filling and a slice of american cheese, this made a nice filling lunch and I had plenty of leftovers for another meal. ***These were even better after I reheated the leftovers. I almost gave this a 5 based on what I reheated, but the original recipe only says to cook these a few minutes and they certainly would not really compare with my final product. Fabulous recipe, I'll certainly use this again. Thanks so much for posting this one!

I'm giving this 4 stars because it was a good way to use Thanksgiving leftovers but the flavor was just okay. The mushroom soup just didn't go with the rest of the flavors. Maybe it would have been better with cream of chicken. My favorite part was the cheesy mashed potatoes. YUM! YUM!

I've made this recipe several times, and with a little tweaking it is to die for. I had to add more flour each time to keep it from being too runny (maybe my berries are juicer), and the cooking time seems to be off. 1 hour at 350 degrees instead of 325 was about right for my oven. Other than those 2 changes I followed the recipe to a tee. Thor and I have put on a few pounds thanks to this recipe, but who cares. 5 stars and highly recommended!

Perfect for something quick and really good. I added to the base chocolate chips, vanilla and pecans. In 20 minutes it was happily all gone by friends and family who all wanted more. I will use the base to make others, lemon, apples etc. Thanks for this recipe.

This is my new favorite pecan pie recipe! It tasted so much better than the sickly sweet stuff. I made two pies and gave one to my neighbor who said it was the best pecan pie she had ever had. My only disappointment is that it crumbles easily so the presentation isn't fabulous, but in the end, who cares, it still tastes good!

I can't believe it... it worked! I followed the directions exactly except for one substitution: I used 2 cups of semisweet chocolate chips and 1 cup of Andes mint chocolate pieces. YUM! It tastes like the fudge version of a Thin Mint. One word of caution: when it says "stir constantly," it really does mean stir constantly. I brought mine to a rolling boil, but had to reduce the heat slightly because it was starting to burn. This just added a slightly caramel taste to it, and it worked out in the end, but next time I'll know the reduce the heat immediately. I boiled mine for exactly 5 minutes and it turned out fabulous! Thank you Aunt Teen!!

Excellent rich chocolate flavor. Very sweet and creamy. You have to allow plenty of time to do this though, as mine took nearly 45 minutes to get to a boil over med heat. After mine thickened, I simply poured it into 4 serving bowls and then let it stand til it cooled. No additional stirring or anything. I did grate some milk chocolate shavings over a couple of the bowls for looks. This was just like Great Grandma used to make and now I know how to do it too! Thanks for the fantastic recipe!

This was a nice meal. The texture was great, it held together and didn't fall apart and wasn't mealy or bready. I was a little apprehensive using all that garlic and onion powder 1 T each seemed like a lot, so I used about 2 tsp of each instead. Next time, I will use the full amount. I did add another 1/4 ketchup. Overall, a nice meatloaf, basic and simple, and nothing for picky eaters to complain about either! Great for kids, maybe a bit bland for grown up tastes. Thanks.