These were very good muffins. My son wanted "apple pie muffins" and voila! I found these. For a healthier muffin, I used 1 cup whole wheat & 1 1/4 cup all-purpose flour. Although they really did have an apple pie-ness to them, they were too sweet. When My son asks for these again, I think I'll cut the brown sugar in half, but definitely still put the topping. One other minor change I made was to grate the apples (skin on) n a food pro instead of chopping them. Beside that, I made them as the initial poster wrote. I had to bake them an additional 12 minutes to have them be fully cooked. Nice way to use up apples that need eaten! Good dessert muffins.

very good, flavorful waffles. I doubled the recipe & froze the remainder. i gave 4 stars instead of 5 due to the cooking time needing to be about 10 minutes to get them beyond the soft stage. very yummy recipe and I will be making them again.

These veggie patties are awesome! I was tired of waiting for my beans to get soft while cooking on the stove, so I opened up a can of black beans. I too used an egg & 2/3 cup unseasoned bread crumbs, as others had suggested. I didn't like how mushy it still seemed, so I added an additional 1/3 cup oatmeal. Also, instead of nutmeg and cinnamon, I used Garam Masala and a bit of cumin. I made 8 smaller sized patties, rather than 4 and had no problem developing a crunchy outer coating. They were fabulous and my three-year old ate a whole one, which says a LOT. The ginger mayo was also a nice touch for this delightful sandwich.

although the flavors marry beautifully, the texture wasn't pleasing to me. the beets were deliciously tender, but the apples turned to mush, and were contrasted by the slightly crunchy fennel. I made this for a family get-together, and no one liked it. i gave it a two, because i think i can work on this to make it work.

we used plain whole milk yogurt instead of vanilla, and it definitely needed more sweetener! so i guess my 3 stars reflect my substitution, but we didn't like these at all. my 21-month old son didn't want anything to do with them & he ate a fresh peach instead.

the good thing about this soup, is that it helped me use up the 12 small peaches someone gave our family from their trees from their back yard. i love trying new things, such as a sort of savory, spice-y peach soup, but i didn't really care for this. it needed something to pull out the syrupy, concentrated fruit flavor and give it more depth. i won't be making this again, but thanks for the experiment!

SO GOOD!!! i cut the recipe in half, because i thought 24 seemed like too much. i wished i hadn't! my 21-month old ate 4 of them, and he has a very tiny tummy! i only used peaches, because that's all i had on hand. at first, i chopped them a little to coarsely, so i had to go back & make them smaller. i'll probably make these again tomorrow, because they're SO DELICIOUS!!! thanks for the recipe!!!!

SO EASY! the flavors were superb, but terribly difficult to eat. it really tastes best to get all the ingredients in one bite, but to not feel like you're stuffing your face, you need to chop it uo into bite size pieces.

i did as another suggested & doubled the flour, salt & baking powder. i'm personally not fond of greasy food, so i couldn't eat very many of these. my 21 month child on the other hand, LOVED them! he tried the honey mustard, but mainly used ranch dressing. we have a lot of broccoli ready all at once from our garden right now, so we're eating it at about every meal. thanks for the interesting idea to switch the menu up a bit!

pretty good, and easy salad. i paid attention to the other reviewers comment about the sugar amount, and cut it to 2/3 cup, but it was still a wee bit too much. also, i only had miracle whip, and i would have preferred the flavor from hellman's. and just for personal reasons, i used sunflower seeds instead of walnuts. i had a lot of wonderful comments from my family, and they asked me to make this again in the future. thanks for the recipe!

first and foremost, i only made one serving instead of four. in doing so, i cooked it in a glass loaf dish. maybe because of the reduction, i had more veggies & cheese than i probably should have and needed to add a third egg to make it look right before putting it in the oven. also, maybe because of the dish i used, i had to cook it for about 33 minutes to ensure the egg was set, resulting in my perhaps too thin red onions on top becoming dry and chewy (they were about 1mm thick). maybe if i make this in the future i will put the onion in with the rest of the mixture and on top. over all the flavors worked well with one another & the potato was a hesitant but wonderful addition. it's more like a crust-less quiche than a frittata, but it was very easy to throw together and tasted great!

pretty good little patties! i followed the recipe, but subbed coriander and black pepper for the poultry seasoning (i don't eat sage), and i used panko bread crumbs with onion powder, garlic salt and dried parsley instead of the already seasoned kind. the flavor of the finished product was very nice, but could be worked on a bit. besides the above minor modifications, the only thing else i did differently was put the mix in a food pro to make them stick together better, while leaving about 1/2 cup unprocessed for visual purposes. one suggestion to all: flip them after about 3 minutes to check their progress. some of mine burned before the 5 minute point & left my house VERY smelly!

pretty good! as others have stated, i cut down the garlic to 4 cloves, and it was still quite garlicy (and i LOVE garlic). i kept everything else the same, but it came out a little to oily for my liking. i have not ever seen frozen artichoke hearts, but i had a jar of marinated ones, which i washed off the seasonings before chopping. thanks for the alternative to a traditional pesto. i really enjoyed my pasta!

easy to prepare, but too simple in flavors. i roasted my own red bell pepper, so everything in this sandwich was very economical. maybe next time i make this i'll add a pesto mayo or something to give it a bit of zip.

thank you so much for this recipe. it was exactly what i was looking for. i have a lot of baked squash from last fall's harvest that needs to be cleared out of the freezer. in this recipe i used two pounds of hubbard squash pulp, so i didn't have to cook the soup for a long time, since the squash was already soft. also, i don't have access to good quality fresh lemongrass, so i picked up one of those tubes of processed lemongrass. another change i made was with the red chili's. my baby doesn't like me very much when i eat spicy foods, so i used half a red bell pepper with a very small dash of red chili flakes. it was the perfect amount of heat (think 1/4 star on the thai scale). excellent recipe & SO easy! thanks again!

these taste really good, but the topping made them too sweet. also, the weight of the topping made the middle of my muffins sink in. maybe if i do these again, i will reduce the amount i put on & put less sugar in the muffin itself.

very good flavors. i was absent minded and forgot the garlic. still tasted yummy! i made this for myself & my 16-month old baby. he didn't like the beets & wouldn't touch the oranges & apples b/c they were red! he just ate the sunflower seeds & i quickly added un-beeted orange slices to his plate. =)

this was such a nice and easy recipe, and delicious! i was only cooking it for myself & my 16-month old baby, so i cut everything in half, except the peanuts. i had leftover rice from lunch, which i didn't warm first, just threw it in as indicated, and let the cooked veggies do it for me. i would recommend to not completely pulverize the peanuts, like we had done. they formed little pockets of powdered peanuts within the rice. the next time i make this, i will just make them finely chopped. also, since my son doesn't eat spicy stuff, i omitted the cayenne * just put some black pepper. great combination of flavors! thank you!

the batter on these is REALLY THICK! they cooked up beautifully & rose very high. i only had 1 1/2 cups of sour cream, so i added 1/2 cup plain, full fat yogurt. also, i added a bit more frozen cranberries, which i chopped up a bit with a food processor. to make them a little healthier, i replaced 1 1/2 cups of the flour with whole wheat. and to give them more flavor, i doubled the cardamom and added the zest from one orange. Delicious! my 16-month old can't get enough! Thanks for the great recipe!

first of all, i don't eat chickens, so i omitted that whole first step. secondly, i unfortunately had only 'lite' coconut milk. i should have thought about this & maybe reduced my veggie stock on the stove. i added sliced red bell peppers when i put in the pumpkin & a few minutes before it was done cooking, i threw in some thawed peas. to get a bit of a crunch, as well as some protein, i topped the final plate with chopped roasted peanuts. over all, this was a very easy dish to prepare, but due to my silly mistake, the final flavors were muted and watery. thanks for this recipe! i will definitely be making it again, but with full fat coconut milk!