Very good! I decided not to puree the soup because the texture reminded me of split pea soup, which we like. If I make it again, though, I think that I would puree it per directions. The flavor is very lemony, which we liked, but I would caution you to use less if you do not like a strong lemon flavor.

Spectacular! Made exactly as directed this recipe is perfect! It is a unique way to cook butternut squash, and it was a wonderful complement to herbed pork roast from this site. For those concerned about peeling a squash, I find that cutting a one inch piece from the top and bottom of the squash for stability makes it very easy to use a serrated vegetable peeler for the task.

Moist and superbly flavored, this pork roast was a huge hit at my house. I rubbed the roast with a small amount of olive oil to help the herbs adhere to it and refrigerated it overnight. Accompanied by Butternut Squash with Onions and Pecans from this site, fresh green beans and homemade applesauce, this was a meal I would enjoy serving to guests. Leftover roast was delicious lightly warmed, topped with applesauce, and served on focaccia bread. I almost want to make this again just for the sandwiches!

I remember my mother making rum cakes when I was young and I am pretty sure that this is the recipe she used. I lifted the cake a bit and poured some of the glaze into the bottom of the pan and then reinserted the cake. I also took a thin wooden skewer and made holes in the top of the cake so the glaze could seep in. I loved the flavor of the rum, but the finished product still tasted like a boxed cake mix to me. I think the glaze would be fabulous on a good homemade yellow cake such as David’s Yellow Cake, one of my favorite cakes from this site.

Thick and satisfying even when made with low fat milk, this soup is a dieter’s dream. I added a couple of cloves of garlic when I sautéed the onion and celery and whirled it all up with my immersion blender. A squeeze of lemon in each bowl before serving brightened the flavor. My teen who was sick with a sore throat ate bowl after bowl (I doubled the recipe) and took the remainder back to school with her. Great soup!

Using King Arthur organic white whole wheat flour made these even healthier and still delicious. They freeze beautifully and are great as a side to an omelette or by themselves as an "on the go" breakfast. What a find!

It doesn't get much easier or better than this; these are loved by kids and adults alike. Lining the baking sheet with foil is a must.

The meatballs are excellent with the fresh basil but after the soup was finished, even with the wonderful addition of the lemon zest, I felt the flavor was somewhat flat. I do use a low sodium chicken broth, so perhaps that made a difference. After spiking the soup with a bit of Penzey’s chicken soup base and adding some cooked carrots for both flavor and presentation, the end result was a soup we really enjoyed. It was even better the day after it was made.

These brownies are spectacular! I often find brownies with frosting too overwhelmingly sweet, but this frosting is a superb complement to the fudgy brownie. It is light, fluffy and perfectly flavored with just the right amount of Irish Cream and coffee. I used a Ghirardelli Triple Chocolate Brownie mix but the frosting was the star. I cannot wait to wow my brownie loving friends with this recipe!

I subbed butter for margarine and, as I almost always do when making cookies, I used King Arthur organic whole wheat white flour. I gently folded in the cornflakes after everything else had been added so that they would not get too crushed. I felt that they were missing something and only ok. I think some vanilla or almond extract might have given them the flavor oomph I was looking for. I am giving them five stars however because my husband loved them. He took them to a meeting at work and called to say that everyone raved about the cookies. Later in the day I got an email from him asking for the recipe for those who had requested it. If that response does not a five star recipe make then I guess I do not know what does!

These muffins are fabulous! I followed Grannyloohoo's sage baking advice and added cinnamon, nutmeg, and vanilla. I also used ¾ cup all purpose flour and ¾ cup King Arthur organic white whole wheat flour and they were moist and perfect. I cut my nectarines and peaches into a large dice and I loved biting into the fruit. I had some streusel topping, oatmeal, flour, butter and cinnamon, left from something else I had made so I topped them with that. Following the submitter’s directions and filling my muffin cups to the top yielded 8 beautiful, good sized muffins. YUM!

Unable to find raspberry lemonade anywhere, I finally used half of a can of regular lemonade and half of a can of white grape raspberry juice, prepared a bit stronger than the directions indicated. It was a bit sweet for me so I used the juice of an additional lime and this drink was indeed “Rockin”!

I am giving this recipe five stars instead of four because I feel that after reading the reviews the changes I made may have knocked it down a star or two from the recipe as written. I used a half cup applesauce in place of half of the oil and I used two cups of King Arthur organic white whole wheat flour and one cup of all purpose flour. Although the end result was very moist, I could taste the applesauce (I used all natural, no sugar added sauce) and the flavor did not wow me. Although I thought that 1 Tablespoon of cinnamon was a respectable amount it just wasn’t enough oomph for me. I made a topping of butter, flour, oats, and cinnamon as other reviewers suggested and I thought it added to the end product both in flavor and appearance.

I am not a huge fan of sweet pickle relish nor am I a fan of dried parsley, dried dill, or curry. So, what made me decide to try this recipe? I guess the 97 degree heat went right to my head and I just decided to branch out a bit, take a walk on the wild side, and try a totally new tuna recipe. I am glad that I did! I used fresh parsley, fresh green onion instead of onion flakes, less dried dill than the recipe calls for, about two tablespoons of sweet relish, and just slightly less than ¼ teaspoon of curry. The parmesan cheese was so subtle and so good with the other flavors. I cut back the mayo since I do not like a lot of mayonnaise and the cans of tuna today are only six ounces. I found that two Tablespoons ended up being the perfect amount for our personal tastes. This was good enough that I will buy fresh dill specifically for this recipe when I make it again. My friend declared this to be the best tuna she had ever had!

Although not the prettiest entrant in the green bean parade, these are certainly very tasty. I used low sodium soy sauce and found that the combination of sweet and spicy flavors was a nice complement to grilled pork chops. This quick and easy veggie would be nice for entertaining because the green beans could be prepared ahead of time, the sauce added when you are ready to serve, and in two minutes or so they are good to go.

I may have gotten my hands on some unusually tart lemons, but it took closer to 3 Tablespoons of sugar to make this sweet enough for us and we do not like sweet drinks. After fiddling with the sugar amount it still didn't have that smooth flavor that I have enjoyed when I have has a lemon drop while out, so I added some cointreau and that seemed to take a bit of the edge off.

I made this as written and my husband and I both thought that it needed more sauce and that the sauce was pretty bland. The fish was ready so I had no time to fuss with the sauce; perhaps a little more garlic and some old bay seasoning would have done it for us. It certainly gets points for being a quick meal!

Creamy, rich, delicious...I could continue gushing with one adjective after another to describe this fabulous ice cream; I can certainly understand why the word velvet is in the name. I shaved good quality dark chocolate into the mix instead of chocolate chips. My family is pretty fond of the chocolate ice cream I have been making for years, but I think that this one may have gone to the top of our list!

Taking the advice of others I increased the cocoa by ¼ cup and decreased the flour by the same amount. Very good!

This simple and tasty icing is excellent for cookies. It did set up quickly so I just added a bit of milk as I went along.