I've made these biscuits a few times now, and my family loves them. When made as-is, the dough is too loose. It takes about another half cup of flour to get the right consistency. I leave out the cream of tartar, and sometimes add a bit of garlic powder and cheddar cheese. My kids love these biscuits, and they are so easy to throw together last-minute.

These muffins came out great, although I had to make a few changes because I didn't have some of the ingredients. I used a total of two eggs, and was out of applesauce so used 3/4 cup oil. I cut the sugar back a bit and used 3/4 cup each white and brown sugar. Also didn't have chocolate chips. To make these a little more special, I mixed up a streusel topping from flour, sugar, brown sugar, cinnamon, and butter. The recipe made 1 1/2 dozen regular-sized muffins. As I was taking them out of the oven, a friend of mine showed up and offered to make a glaze for them. She used butter, brown sugar, powdered sugar, milk, and vanilla (I wish I'd asked her the amounts!). We drizzled that glaze over the muffins. Wow, they were fantastic! The muffins were very moist and full of flavor. The topping and glaze worked really well, and my family couldn't get enough of them. Between the kids and our houseguests, all of the muffins disappeared within two days. I will certainly make them again!

Excellent! The best pumpkin bread I've ever had. I followed the suggestions of other reviewers and replaced half of the oil with applesauce. My applesauce is homemade, sweetened, and flavored with pumpkin pie spice. So, I cut the sugar down to two cups (half white and half brown), added about two teaspoons of vanilla, and replaced the water with orange juice. I used two teaspoons of pumpkin pie spice in place of the others because I'm out of nutmeg. Poured the batter into two 8X4 in. pans, and they were done perfectly in 50 minutes. The bread is super moist with a crisp top and tons of flavor. My kids are going to be so thrilled to wake up to pumpkin bread for breakfast!

My kids love these cookies. I always cut the recipe in half, which gives me about three dozen cookies. The only change I make is to add about a teaspoon of salt--it really enhances the sweetness! The cookies are done in about 9 minutes in my oven, and stay soft until they are gobbled up (not long in this family of five). Some of the reviews say the cookies are too hard, or the dough too crumbly, and I wonder if they misread the butter. It calls for two CUPS, not two sticks, of butter. It's the only reason I can see for the cookies to not be soft. Thanks for a great cookie recipe!

These were pretty tasty. I used brown rice for an extra bit of nutrition, and couldn't tell a difference. Instead of a jar of sauce, I used a homemade tomato sauce with plenty of garlic, herbs, green peppers, and onions. The meatballs held together well and made for a nice dinner on a chilly evening.

These scallops are incredible! My son asked for scallops as part of his birthday dinner, so I gave this recipe a try. I had a pound and a half of scallops so doubled the recipe. Like others suggested, I cooked the scallops in the sauce. We had several family members over for dinner, and they all went a little nuts over the scallops. It was a good thing we had bread for mopping up the sauce or people would have been licking their plates. This is something I will certainly make again.

This casserole came out fabulous for me. I did make some changes based on other reviews. First, I had leftover rice and chicken which I used for the casserole. I used about two and a half cups of cooked rice and five small boneless, skinless chicken thighs. The ingredients for the sauce seemed like it would make too much, so I cut those in half. I didn't have any mushrooms on hand, but I did add about a cup and a half of frozen mixed veggies with the sauce, rice, and chicken. I also seasoned it with garlic powder, onion powder, and pepper. I baked the casserole for an extra ten minutes since I started out with mostly cold ingredients and wanted to make sure the veggies had time to cook. Finally, I sprinkled a bit more shredded cheddar on top of the casserole. My kids loved it, and I was thrilled to find a chicken and rice dish that didn't call for canned soups. The sauce was really good, and we had a nice one-dish meal for dinner. I will certainly make it again, but maybe with a bit more sauce (or less rice).

I was hesitant to try this recipe after reading the reviews because I only had extra long grain rice. I'm glad I made it anyway, because it came out great! I did add the sugar after cooking the rice and milk, and tempered the egg with some of the rice mixture before adding to the pudding. Once it was fully cooked, I stirred in some vanilla, cinnamon, and nutmeg. Delicious! I'm sure I'll be making this whenever we have some leftover rice.

WOW!! These are some of the best cookies I've ever made, and I make cookies at least twice a week. I did make a few changes after reading the reviews here. I used 1 cup sugar and 1/2 cup brown sugar, added about a tsp more cinnamon, 1 1/2 tsp vanilla, and 1/2 tsp salt. The salt is really needed to compliment the sweetness of cookies. The dough was easy to work with--I just scooped about a tablespoon into a rough ball and slightly flattened it for each cookie. Baked for 8 minutes, and the results were fantastic. I used Silpat baking mats and had no problems with the cookies sticking or falling apart, but did let them cool for a few minutes before removing them to wire racks. I won't even admit how many I ate before the kids got home from school! The cookies are crisp on the outside, but so buttery and chewy on the inside. The flavor is fantastic. I will certainly be making these again soon!

The name of this recipe says it all--it's a simple, fresh orange glaze. I made this to go on Big Soft Ginger Cookies (also on this site), and the combination was wonderful. I had to use a bit more orange juice to get the right consistency for drizzling on cookies, but the results were perfect. This is a nice glaze to have on hand for a variety of uses.

These cookies are wonderful! I used orange juice in place of the water, chilled the dough for easier handling, baked for 8 minutes, and glazed the cooled cookies with a mixture of powdered sugar and orange juice. They stayed really soft, and tasted great--buttery and full of flavor. I'll be making them again soon!

My whole family loved this chicken. My ten year old daughter, who hates barbeque sauce, went crazy over it--I just didn't tell her what it was! We all agreed that this is a recipe to keep. It's simple to throw together, and the chicken was very tender and flavorful. I did add two cloves of minced garlic and some honey to the sauce, but otherwise follwed the recipe and directions exactly. Thanks for a great dinner!

My whole family really loved this dish. I made it on the spur of the moment, and changed a few things to use what I had on hand. First, after reading the reviews here I decided to use a 9X13 inch baking dish. It turned out to be the perfect size. Since I only had 4 eggs, I just used those. I added about 4 ounces of ricotta cheese to the eggs as well, and used a bit less milk than the recipe called for. Also, I didn't have any sausage but did have a lot of leftover ham as well as a few slices of cooked bacon. I sauteed the onions first, added some minced garlic, and finally tossed in the chopped ham and crumbled bacon to heat it through. I then assembled the casserole as directed. I only baked it for about 50 minutes total, and it was perfect. A dollop of sour cream on top of each serving, and we loved it! The leftovers heated up nicely for lunch the next day.

Mmmmmmm! These cookies are sooooo yummy! Made them today, and the whole family loves them. I followed the recipe, but used about half a bag of semi-sweet choc. chips. Baked for just under 9 minutes. The cookies are soft and chewy, with just the right combination of oatmeal, peanut butter, and chocolate. I'm sure I'll be making them again very soon!

I've made this a couple of times, and we love it. Even my husband, who doesn't like cornbread, will eat this with no complaints. It is so moist, always perfect with the recipe just as-is. My nine year old daughter said today, "This cornbread makes my tastebuds feel like they are dancing on rainbows!" Sums it up pretty well!

I made this recipe for Thanksgiving, using some fresh pumpkin I'd prepared and frozen earlier in the fall. I doubled the recipe and ended up with one deep-dish pumpkin pie and one regular nine-inch pie. They were fantastic, and everyone loved them! I was happy to have a pie to keep at home too. Changes: I used one tablespoon of pumpkin pie spice per pie, and also added an extra half cup or so of pumpkin just so it wouldn't go to waste. Very, very yummy pies, with a nice texture and great flavor. Thanks!

My kids loved these cookies! I made them without changing a thing, except to add some pumpkin pie spice to the icing. The cookies were perfect. I was a little worried before baking them because the cookie dough was very soft. They baked up just right, and were done in 9 minutes exactly. Thanks for the recipe!

These muffins are delicious! Moist and flavorful with just the right amount of crunch from the topping. I did substitute half of the sugar with brown sugar and added a teaspoon of vanilla extract. Got 15 muffins and a small loaf pan, not to mention a yummy-smelling house! Thanks for the recipe.

This recipe worked out really well for me! My three year old helped throw it all together, and I pretty much followed the recipe exactly. I did get a bit lazy and decided to just add cinnamon to the cookie dough instead of rolling the dough in cinnamon sugar. Baked for exactly 8 minutes, and they were so good! They lasted less than 24 hours!

Delicious! I made these on an impulse and wanted them to be ready when the kids came home from school. Being pressed for time, I didn't refrigerate the dough. It was a bit sticky, so instead of trying to roll it into balls I just plopped it onto the cookie sheet in vaguely ball-like heaps. Baking for 7 minutes produced perfect cookies--crisp on the outside and chewy in the middle. My kids went nuts over them, and I have to admit I've eaten more than my fair share. I did also add a teaspoon of cinnamon to the dough. It gives it a really nice flavor without being too obvious. I'm sure I'll be making these again! Yum!