I thought this was a very nice soup, especially served garnished with some crumpled bacon. Perhaps because I used two huge carrots, when I pureed it with my immersion blender, it became a very strange orangey color. The next time I make it, I will remove most of the carrot before blending, and add the chunks of carrot back in at the end. All in all, a very satisfying winter soup.

If you only have the standard size bundt pan, this is going to come out a strange size. In the end, I thought it was perfect for a tea. If you want a more traditional look, double the recipe or use a loaf pan. I loved the flavor and would definitely make this again.

Great recipe! I used a fresh jalapeno, italian dressing mix from this site, and frozen roasted corn from Trader Joes. Loved it!!

I just love it when someone takes a recipe that has been a staple for years, changes it a bit, and comes up with a new favorite! Good job, Beth! I doubled the cinnamon,added a bit more cloves, and used craisins.

I loved this salsa, and I am not a huge salsa fan. When I make it again, I will add a small chipotle pepper in adobo sauce. Then we'll really be rocking!!

Nice cookie that husband REALLY likes. I think that next time I make them I will experiment with a flavoring other than vanilla. Almond or rum extract might be good, or perhaps even a bit of brandy. Cookies, they're not just for kids anymore!

Filling and nutritious, we enjoyed this soup! I used beef base instead of bouillon and an extra ham hock. In the end, I didn't think the bacon garnish was necessary, a little extra cilantro sprinkled on top was all it needed. I did need to add more water throughout the cooking process. Excellent!

Yeah! We really loved this recipe. I browned the fish and removed it from the pan while cooking the mushrooms, etc. I added it back in with the wine and the parsley. I also sprinkled some additional cajun seasoning in the pan (I used Penzey's hot cajun). I would be proud to make this for company!

We enjoyed this quick and easy soup. It was a rather thin creamed soup, possibly because of the size of my potato and the fact that I used light cream in place of heavy cream. The recipe calls for chicken broth but the directions called for chicken stock, so I used stock. I garnished with finely chopped red bell pepper, and, to have it earn the term "gourmet", I drizzled it with a bit of white truffle oil. Next time I will garnish with the bell pepper and crisp bacon.

I heard a lot about this granola, and I must say it lived up to the hype! After reading all the helpful reviews I made a couple of changes to my batch. I used freshly ground flax seed instead of wheat germ, cut the coconut down to a 7 oz. package, and left out the brown sugar totally. The brown sugar would have made it cotton candy sweet, in my opinion. I followed What A Dish's lead and used two baking sheets and, to avoid the burning issue, I nested them on top of an empty sheet before putting them in the oven. I finished it off with dried cranberries instead of raisins. This granola is not as oily as some, and I think that is what puts it in the "granola hall of fame". Thank you, Jennifer (and reviewers), for a recipe my entire family loves.

These are a good "kid cookie"; adults ignore them, but kids go crazy for them. They do taste better the day after they are made, and my daughter likes them best straight out of the freezer. White whole wheat flour worked fine here.

I cut this recipe in half and made it in an 8x8 pan, using King Arthur organic white whole wheat flour; it came out nice and moist. Adding cinnamon to the topping gave it an extra boost. Nice, basic coffeecake.

I am so happy to have found this soup! I used chicken broth and a little Penzeys chicken base instead of the bouillon cubes. I didn't have Italian stewed tomatoes, so I used regular ones, and added them along with some Italian seasoning, juice and all. Adding kidney beans made the soup even more fiber rich. As much as I enjoyed this soup tonight, I can foresee endless variations, including adding smoked sausage, chicken, and almost any kind of bean. The fact that it is a healthy soup and takes no time at all to make, is the icing on the cake. Love this soup!!

I used honey and corn syrup as What A Dish! suggested. Accidentally adding the vanilla at the beginning of the process didn't seem to affect the taste negatively. Thanks Barbara; this is a great recipe for rich, buttery caramels that rivals ones found at fancy candy shops!

I used Italian seasoning in the cream cheese, more pizza sauce, more cheese. This is a finicky teenager's dream come true. Even the grown-ups liked it!!

I can't really say that I noticed the addition of the coffee in this recipe. I didn't have time to read the reviews; I will try this again, next time increasing the coffee amount.

I used King Arthur organic white whole wheat flour, dried cranberries instead of raisins, and cut back on the sugar because I only had sweetened coconut. These were not the best morning glory muffins I have ever made, but they were close, and a heck of a lot easier. Great recipe, freezes well!

We used flank steak and marinated overnight. Nobody really liked the flavor or the texture. I think that the reviewer who recommended a cheaper cut of meat may have been right. Also, although most of the time it seems that the longer meat is marinated the better, in this instance a shorter time in the marinade might have been better.

This recipe is phenomenal! Be careful not to overbake, however; a couple of extra minutes in the oven totally changes the character of this cookie. I used King Arthur organic white whole wheat flour with excellent results.

This is not a pretty drink, but it sure is good! I cut the recipe in half and used a very high quality, natural ice cream. When I added the water I found I had to increase the amounts of batter and rum to get a rich tasting drink. I could eat this right out of the freezer with a spoon!