Very good sandwich! Taste just like a gourmet sandwich. Definite keeper!

This is the first time I was making homemade hot chocolate. I am really picky about my hot chocolate and I just did not like this recipe and neither did my husband. He said he prefers swiss miss over this recipe.

This was the very first pie I have ever made from scratch and it was great! I followed some reviewers and made a few changes to the recipe an found some of their tips very helpful. 1. I used the no fail pie crust recipe from this site. 2. I brushed the bottom crust with egg whites before filling. 3. I prepared the lattice top before I started making the pie. 4. I used 6 granny smith apples instead of 8. 5. I added 1 Tbs. of corn starch, 1 Tsp cinnamon, dash of nutmeg and 1 Tbs. of vanilla to the syrup mixture. I took out a Tbs. of water to make up for the added Tbs of liquid from the vanilla. 6. I mixed 2/3 of the syrup with the apples before putting in pan and drizzled the remaining 1/3 over the top. 7. I baked the pie at 350 for the entire time and let it cook for an additional 20 min. because the apples were not quite done yet. It turned out great! I did not have any problems others had mentioned: no soggy crust, no overflow issues, the apples were tender... Definite keeper!

I cut this recipe in half and cooked for only a few hours (3) on high. I used Franks Hot Sauce. I think it would have been really good if it was not so hot!! If I make this again I will try using less hot sauce.

Good and easier than Jay's crust

Really good and easy bread. I did not have any parmesan cheese so I had to leave it out and it was still really good. A keeper. The recipe fails to tell you to activate the yeast.

VERY EASY to make and they are great!! I followed the recipe to a T. I did have some left over sugar mixture.

In my opinion not worthy of being a top recipe on allrecipes.com or the top muffin, but they are ok. Not bad but not excellent. I did take other reviewers suggestions and added vanilla, nutmeg and cinnamon to the muffin mix, which I think did add to the flavor.

Even though it did not turn out because I used real pumpkin puree instead of canned pumpkin (much runnier) - YUMMY! I cut the sugar down to 1 1/2 cup (2/3 the original quantity she called for). Some people complained that the cake was burned on the bottom so I reduced the temperature by 25 degrees and baked an extra half an hour.

As written this is a mediocre recipe in my opinion, it needs a little tweaking. It had a weird flavor and was rather dry for chili. If I make this again I would use stewed tomatoes in place of the tomato soup - not a fan of the soup's flavor. I would also probably omit the all spice.

Really good! I made some of the alterations that other reviewers suggested. First, I substituted ground turkey for the beef since I don't eat beef. I substituted a can of green chilies for the green pepper. I used a package of taco seasoning instead of the spices. I did add some garlic. I cooked the beans with the meat. I also used 1/2 cup enchilada sauce instead of the tomato sauce. I topped with a little bit of enchilada sauce, cheese, lettuce and tomato. I froze the extra filler for later. I will be keeping this recipe for later use!

Pretty good recipe. Next time I will cut the onions bigger, I like onions and they were just too small compared to the tomatoes and zucchini. Definite keeper.

Pretty good waffle recipe. I followed the recipe to a T.

Tastes kind of rich, but good. Steve really likes it. Cook the chicken before adding to the onion mixture. I baked the biscuits that did not fit in the pan. It was done about 5 minutes early.

Good, but very sweet and fattening. Way too sweet for breakfast in my opinion.

Super easy

I wanted to find a recipe that put my husband's pumpkin for roasted pumpkin seeds to more use. I was not expecting to like this recipe since I don't really like anything pumpkin flavored, but I was pleasantly surprised. We both really liked it! I followed the recipe to a T, except that I reduced the cooking temperature to 325 and put the mix into muffin tins (cooking for a little longer than 30 min).

I decided to try and find some pumpkin recipes to put my husband's pumpkin for roasted pumpkin seeds to use. I am not a big fan of anything pumpkin flavored, but these cookies are really pretty good. I used a cup of real pumpkin puree, but made the rest of it according to the recipe. I agree that the icing is a must.

I made these since I was out of potatoes and could not make my favorite - Colleen's Potato Crescent Rolls - from this site. I still prefer the potato crescents, but these are pretty good. I will keep them in my recipe book for those days when I don't have potatoes on hand. I reduced the oven temperature to 325 so they would not burn and let the crescents rise an extra hour.

First, I took the advice of some of the other reviewers and cut the brown sugar to 1/4 and added apple sauce so they would not dry out as fast. They turned out really cakey, not what I like in granola bars. I like granola bars where you can taste the oats and the flour totally overpowered the oats. I threw them out. Just not a recipe that fits what my husband and I think of as granola bars. I think I will take the advice of another reviewer and try the Gobble Up Granola Snacks from this site.