This was gone before I knew what happened! Lowfat cream cheese worked fine here, I used real crabmeat in a pouch and added extra jalapeno and lemon juice. It was still pretty thick, so I added some lowfat sour cream. The next time I make this I may add a chipotle pepper for a smoky flavor.

Excellent! This does make a ton, though, so adjust accordingly.

Rich and tasty cake! I did have trouble getting it out of the pans, however, and lost a layer. I was forced to have the unusable layer for lunch :-). Next time I will use parchment paper on the bottom of the pans as another reviewer recommended, but I neglected to do. I filled the layers with raspberry chocolate chip ice cream and topped with chocolate frosting.

I am not a cake lover....but I loved this cake! Even my daughter, who loves all things chocolate, said that this is one of the best cakes she has ever had. She wanted an ice cream cake, so I put chocolate chip ice cream between the two layers and frosted it with chocolate frosting. Definitely worth using eight egg yolks for the finished product!!

These were nice moist muffins. The crumb topping did add some distinction to a basic muffin.

Knowing I needed to save some calories for a Cinco De Mayo margarita, I set about to lower the fat/calorie count of these burritos. I used Sargento reduced fat 4 cheese Mexican shredded cheese, fat free refried beans, and fat free yogurt in the sauce. I used brown rice, using a little more liquid and extra tomatoes, and whole wheat tortillas to make them even healthier. Even with these modifications, they were great. I used uncooked frozen shrimp that I sauteed briefly with the garlic and, as we were putting them together, we decided the salsa was overkill, and skipped it. I would make these for a Mexican themed gathering, without a doubt!

This was a very refreshing cake! I took it to a church coffee and watched people go back for seconds until it was gone! It certainly doesn't taste like a doctored up cake mix. I am going to try to find some coconut oil and use that next time, as LadyJayPee did, as I think that would be an excellent addition. Keep this one in mind when you need a good, quick dessert.

I am rating this recipe as it is written; I am sure there are things that could be done to make it more interesting. I did not cut the shrimp because I used large and not jumbo. My asparagus was thin, so I blanched it for about a minute and then added it to the shrimp toward the end of cooking. Even though I cut back on it, the ginger taste was too strong for us. Because we don't like chewy pieces of ginger,however, instead of chopping it I grated it, which I think may make the flavor stronger. Although I couldn't resist adding some garlic, the predominant taste was salty soy. I found out after we ate that I had inadvertently purchased soy sauce that was not low sodium, which we always use because we don't think that regular soy sauce has the flavor that the low salt does. I wouldn't make it again, but it might be perfect for those who love the taste of soy or for those who want to revamp it for their own tastes.

Great, moist turkey breast! We usually go for the dark meat because the breast can be so dry, but this was perfect for us! I used all the onions from the onion soup mix, but sifted out some of the salty powder. As Breeze suggested, I surrounded the breast with onions, celery, and carrots and a tiny bit of water. The broth made wonderful gravy. As the recipe suggested, I cooked on high for one hour and then lowered the slow cooker to low. My breast had a pop up timer that popped after four hours on low (I wouldn't have noticed but I actually heard the pop). I debated whether or not to continue cooking according to the directions, but decided to trust the timer, and I'm glad I did! Served with mashed cauliflower, roasted cherry tomatoes, and green beans, this was a hit!

This frosting is fabulous! We do not like frosting that is too sweet, and this was perfect for our tastes. I used it to frost the Best Carrot Cake Ever from this site, and the only problem was that I ran out of frosting and had to make more to finish the cake. My lack of frosting experience was to blame for that, I am sure.

I read a lot of the reviews and so I drained the carrot mixture and the pineapple very well, and used golden raisins. Since I used King Arthur organic white whole wheat flour, I think I should have kept a bit of that extra moisture, but the end result was very good. The cake definitely improved after a couple of days in the fridge, so I will keep it in mind as a make ahead dessert for entertaining. I frosted with cream cheese frosting II from this sight, the perfect compliment.

Obviously, I am in the minority, and to be fair, I guess I am just not a mealoaf person. Fortunately, I read the review by the submitter and sifted the onion flakes out of the soup mix, but other than that I made the recipe as written. It wasn't a bad meatloaf, it just wasn't an interesting meatloaf. I think that putting a glaze on it like other reviewers suggested would bump it up to ****.

Being lovers of both white and dark meat chicken, I cooked a whole chicken subbing fresh parsley for the dried (I think dried parsley is vile stuff, and I always have fresh in my fridge). I used better than bouillon base instead of cubes, and thought the chicken came out great; I would use this method to cook chicken for salads or some other use. I wanted a soup, not a chili, so I used more of the broth in the soup, and used frozen corn. I skipped the whole tomatoes and used three jars of petite diced but my finicky teen thought it was "too tomatoey". Next time I will use two cans of crushed and one diced and she won't know the diff. I tasted it at the end, liked it as it was, so I skipped the sour cream, although I did put a dollop on the leftovers and it was good. Oh, and I threw in a chipotle pepper in adobo sauce that had been hanging around my fridge for a while. I will make this soup again...Excellent!

These are not your Italian grandmother's meatballs, but they are fast, friendly, and darn good! Because I think ground turkey can be dry, I added water to the seasoned bread crumbs, along with some Italian seasoning and freshly grated pecorino romano cheese. My family loved these moist and tasty meatballs, and I will definitely make them again!

I served this for a Thanksgiving dessert buffet. It was good, but I think more fitting as a Thanksgiving breakfast treat, as it is much more like a coffee cake than a pie. It is a nice treat for those fans of "not too sweet" because of the tartness of the cranberries.

With a little more time, there is so much you can do with mushrooms, but these are simple, quick, and tasty. I doubled the recipe and my husband and I ate them all in one sitting, next to a great filet mignon, scalloped potatoes, and sesame green beans. I used Penzey's 4/S seasoned salt, my favorite!

Absolutely sensational! I added sauteed mushrooms and red bell pepper and thought the Muenster cheese was perfect, but the combinations are endless and exciting. I can't wait to play around with this one! We felt positively virtuous eating this, and didn't miss the crust at all!

This is a unique chili that my family absolutely loved. I decided to make it as written the first time, with the exception of the sugar amount. We don't like things too sweet, so I cut the sugar in half. I thought it wouldn't be spicy enough with only 2 Tablespoons of chili seasoning, but thought I would rectify that situation at the end, if needed. No need, it was perfect!! It is not a very spicy chili, with almost a cross between a sloppy joe and chili flavor. There are a lot of beans, which we loved, but if you are not a big fan, cut back. This is not a traditional chili but it is one I will make again and again. Not only did hubby rave, but, gasp!, my finicky child did, too.

Excellent, attractive appetizer! I loved that all the work could be done ahead of time and then it could just be "zapped" before serving. I added extra basil and will cut back on the onion next time I make it (probably just personal preference or a very strong onion, but the onion flavor was overpowering). Also, I added a dose of Celtic Sea Salt to bring out the flavors.

We love dark meat, and I thought we were going to find a new favorite recipe in this one. We were disappointed, however, and I think it was probably my fault. I used extra sliced mushrooms, and they totally dried out on top of the chicken and became quite rubbery. Had I read all the reviews more carefully, I would have put them on the bottom. Because of the extra mushrooms, I had extra liquid that I should have reduced before adding the wine and the sour cream. Also, I tried to save some fat and calories by using low fat sour cream. The sauce was very thin due to my foolhardy changes. I think this recipe has the potential to be five stars, if the mushrooms are either chopped or cooked underneath the chicken. I will try it again!