This is delicious mac & cheese. I did add about a cup more cheese. I used whole wheat noodles. I only added a tiny pinch of salt to the sauce when it was in the pot and ended up needing to stir in a little more after it was cooked. I used onion powder instead of fresh and didn't include the bread crumbs. Thanks for the great recipe!

350 degrees was not hot enough to cook the crust, after 20 minutes, the veggies were soft, but the crust was not fully cooked. Increase temp or par-bake the crust before adding toppings. I used Kraft Cucumber Ranch Light dressing; good flavor, similar to the gormet pizza at our local take & bake.

This bread is really tasty and very moist, but I think that you have to reduce the molasses to 1/4 c and add a 1/4 cup of honey, even at that, there is a slight molasses flavor. I let the bread rise in a giant Tupperware bowl in the fridge for 6 hours, and it pushed the lid up, so make sure you give it a lot of room to grow. I started it in the a.m. and had fresh bread for dinner. I made two large loaves of bread, and my daughter just loved the cheese sandwiches I made with it. Thanks for the great recipe!

Jo, this bread is a real winner! The crust is crisp but the inside is soft and delicous. I used the full amount of seasonings. I brushed the top with olive oil and sprinkled on coarse salt and a little rosemary - I did bake it as a round in the oven. I pre-heated the oven to 425, popped the bread in, threw some ice into the bottom of the oven (to make steam), quickly closed the door, and lowered the temp to 375 - baked for 25 min. Definately a keeper.

This pie is so good! The flavors are so well-balanced. It would be appropriate at both a Thanksgiving dinner and at a summer BBQ. The color is a lovely shade of rose that reminds me of summer. I made the pie with a graham cracker crust, and I cut calories by using evaporated milk (which whips up just like whipping cream) instead of cream.

Mmmmmm... this pie is so good! I subbed almond meal for walnuts (because of allergies) and did half vanilla / half almond extract. The almond meal adds a lovely texture to the pie. When served as a cold wedge, this pie is like fruit cake- but good. Thanks for the delicious recipe!

This crust was okay. Rather dense, but good tasting. Mine cracked as it cooled and subsequently fell apart when it was served. Great solution for calorie watchers.

Absolutely fabulous on a cold day. I made a few modifications: no curry, paprika, worchestershire sauce or zukes. I added 1/2 dried lentils and a cup of extra water. I used brown sugar instead of white. I also added 3 cups of frozen veggies and some Spike seasoning. I had some extra canned pumpkin so added a bit to the soup and it added a yummy new dimension. Thanks for the great soup, Beaker!

These are fantastic! I used ww pastry flour and all-purpose flour, used flax meal instead of wheat germ, subbed 1/2 cup of canned pumpkin for banana, and left out the nuts. I brought the milk and egg up to room temp before adding. I think I forgot the vanilla, but its absence was not a detraction. Not nearly as decadant as "To Die For Blueberry Muffins" which I also made today, but who wants to die for their food? Not me. Thanks for the great recipe!

Mmmmm... Perfection! This is my husband's favorite muffin recipe that I've tried so far. The quality is what you would expect at a bakery. I am going to make batches of the dry mix to have on hand for a quick fix and to give as gifts. I brought my eggs and milk up to room temperature before adding. I used ww pastry flour and buttermilk, but otherwise, no changes. I liberally oiled my muffin pans (including the top of the pan) and had no problems removing the muffins by sliding a fork carefully below the crown and gently lifting - I did have to let it cool in the pan a few minutes before removing or the crumb top would crack. This would be a great muffin to serve with coffee. The batter was very thick, like cookie dough, and the muffin is sweet and tasty. Thanks for the great recipe!

I probably can't pay this recipe any compliments that it hasn't yet recieved. Delicious, thick cookies. Santa will love to find these on the hearthside. I rolled the dough and made the cut outs on parchment paper, pulled away the excess dough and baked. I frosted with "Sugar Cookie Icing" - the Dynamic Duo that everyone raves about.

Oh, for yum! Mine turned out crispy and spicy, like a gingersnap. I made some modifications: left out th egg and reduced salt and cloves to 1/4 tsp each. I think I added an extra half-cup of flour, but I used parchment paper when rolling and baking. Thanks, Steph, this is a keeper! (Some of the kids think these are too spicy - but they smell wonderful and adults love them.)

This is my favorite cookie. I was excited to find this recipe because the amaretti importied from Italy are so expensive. I used 2-1/2 cups of almond meal/flour made by Bob's Red Mill. I scooped the dough with a small melon baller and then dipped the top in turbinado sugar. Yum! Thanks for the great recipe, Kevin!

Mmmmm.... this is really good. I love the caramel-nut layer, but the fudge bottom is so-so (I would prefer to add the topping to authentic fudge). I used about 50 caramels plus a little extra water. I put half of the caramels on the fudge layer, added pecans (instead of peanuts), sprinkled a little salt on the nuts, and added the remaining caramels. I microwaved the two layers of caramel separately. There might be too much butter in the fudge part - it was really greasy to work with and after it cooled, butter solids collected on the sides (I don't think the pan should be greased.) I lined my pan with parchment paper; was able to lift the whole fudge out and place it on a cutting board to slice. I used a large hot, dry knife, and cleaned it off between cuts - I sliced thinly and the fudge looked very neat and pretty. Thanks for the delicious recipe!

I reduced the oven temp to 350 after my first batch darkened too much on the edges. These were perfect tenderness with the temp adjustment. I made my coconut finer by putting it through the blender. I didn't have coconut extract (darn) so I used almond extract instead. Thanks for the recipe, Nan!

Yum... delicious. It will be so nice to give these as gifts for Chirstmas. I had trouble with the mint melting when dipped into the chocolate so this is what I did: 1.Put the mint in the freezer after forming into patties. 2.Use a soup spoon to hold the mint and a small spoon to pour the chocolate onto the mint. Use the small spoon to smooth the top and wipe excess off on big spoon; then when you do the next mint, swipe the bottom of the mint on the glob on the bottom of big spoon and proceed as above. I made the mint mixture in my mixer and ended up needing to use the dough hook. Thanks for the lovely recipe.

A really delicious dish. I cut way back on the oil (probably only 1 T - I used a nonstick skillet) and omitted the butter... I'm sure it would be quite greasy if I hadn't. I only added a tiny pinch of red pepper because my kids were going to eat it too - and they liked it. My husband doesn't like feta, so I added an Italian cheese blend instead, and I didn't have any tomato. I think it would be great with sundried tomato and maybe some mushrooms too. I served this with some falafel, hummus, and veggies. Thanks for the easy, delicious recipe!

These cookies are really cute, definately different. I made a bunch of these (forgot to count - nearly 100) "bite size" by slicing width-wise off the loaf and then making 8 sections from that. I pureed my walnuts - I think maybe next time I will leave them out because it seemed to make the dough harder to compress. I used about twice as much chocolate. My white layer was more on the beige side than other photos, maybe because my flour was unbleached, maybe because of the nuts. The cookies tasted fine, my only complaint is that it was difficult to work the dough evenly and smoothly into the pan.

I added 1/4 cup of fresh lemon juice in addition to the lemon extract and lemon rind. I topped the cake with Lemon Glaze after it had cooled: 1/2 c lemon juice, 1 tsp lemon peel (or extract) and 1 1/2 c powdered sugar. This recipe made more batter thank my bundt pan could contain, so I also made mini bundts which only required 30 minutes bake time. I am not a fan of pound cake, but this got rave reviews from other eaters.

Great recipe, so easy and so tasty, no modifications needed (although I did use margarine instead of butter). I made 300 "bite size" cookies for a bake sale by making 3 batches and scooping the dough with a very small melon baller: rolled the dough into balls and used the flat end of a chopstick to tap down the center about 8 times. I put the jam in a ziplock, snipped a tiny hole in the corner, and filling the cookies was a breeze. I removed the cookies from the oven just as the bottoms were starting to turn golden. After the cookies cooled, I drizzled white chocolate on half of my product and semi-sweet chocolate on the others - I prefer the semi-sweet chocolate. Thanks for this great recipe!!