Pretty much anything with Cilantro and Lime is a winner in my book. I used Tilapia (baked @ 400 for 15 minutes). The sauce was GREAT - IF you drained off the excess liquid. Was this an error on my part or is it supposed to be this way? I liked it a lot better with just the "solid" bits of the sauce piled on top of the fish.

Being a lover of PB & Chocolate, maybe I just had higher expectations. I followed KMCL1994's modifications (and used RF PB). I let them 'set' in the fridge, and when I cut them, they were really on the dry side... Bringin' them back to room temp, they were a lot better, but still not what I thought they were gonna be. I'll keep looking.

This was my favorite after-school snack growing up. Thirty some odd years later, I still love these.

Even though I make 'em like this only a few times a year, I always feel guilty about it... Hence the four stars, though they are five star in taste.

OMG - I can't believe that we were diggin' meatloaf! Changes: I had 1.25 lbs turkey. Had to use Saltines (spiced heavily with Penzey's Italian Herb / Parsley / Garlic / Onion Powder / etc), since I didn't have 'crumbs. (Mixed crackers with the milk). Per suggestions, grated some carrots and onion. Splashed in Worcestershire. Had only a little shredded cheddar. And, instead of Ketchup, I used Famous Dave's Rich & Sassy. Topped my portion with one of those packets of Arby's sauce. HOLY SMOKES - WILL MAKE AGAIN!

My five year olds will do ANYTHING if promised a RB Float. Willingly clean their rooms??? It's hilarious. With whipped cream and a cherry or without, this is a classic that can't be touched. **Christine M, I'm so with ya about those wee little crystals that form. YUM!** Variation: Put it in the blender and "WHIP" for a Root Beer Freeze.

I actually had to give this to my sister, as I was sure I'd eat the whole thing! Followed KarlMale's suggestions, and the common ones: 5 eggs, 2.5 cups sugar, upped buttermilk to 1 1/8 cup, used zest and juice from a real lemon, 2 tsp vanilla, 1.25 tsp cardamom. And, reduced flour to 2.75 cups. Baked for 70 minutes. Topped with Karlmale's suggested glaze. It's freakin' incredible!!! If you're on a diet, DO NOT MAKE THIS, It's DANGEROUS! *(tatiana hisel's suggestions also sound divine... I'd love to try it her way, as well!)*

This is exactly why I love this site. I'm trying to use up holiday ingredients, and found this recipe. This glaze is fudgey perfection, and absolutely perfect for cupcakes. (Dipping them, you had to do the wrist twist, as it's kinda sticky - but it sets up beautifully) Finishes with a beautiful sheen.

Mine turned out bad as well. Flat tops. Burned outsides. Undercooked insides. Ugh. Sadly, I'm out of bananas now and just dying for a muffin.

A perennial favorite. The only thing I do differently is top 'em with Mozzarella cheese for the last 15 minutes of bake time. To mix it up, add in Worcestershire, and other spices.

Phenomenal! Used a small roaster chicken, instead of the game hens. This was as good as the Butter Roast Chicken on this site, with less guilt! I used laura.bora's suggestion of making the butter / lemon juice / rosemary / garlic mix and putting it under the skin. Stuffed the cavity with a quartered onion, sprinkled with dried rosemary. (Didn't have a real lemon). Doubled the broth and wine, and added a touch of cayenne and a splash of lemon juice. Skipped step four and just carved the chicken, dipping the pieces into the pan juices. The five year olds devoured this in record time, forgetting all about their "kid wine" that usually cites precedence over anything!

Another labor-intensive side, but this was completely worth it!!! Followed northlake-kat's suggestion of no foil, and rubbing in olive oil and garlic - this made for perfectly crispy skins! Instead of paprika, I used Penzey's Black & Red. Added some garlic. Topped with Low-Fat Cheddar and green onions.

Making mashed potatoes is usually quite tasking for me (I have to use a ricer due to the "lump police"), so I wasn't keen on an additional step. But, these were really good! I'd definitely do these again, though I'd add something... Just can't quite nail down what it is I'd add.

Great result for the ease of it! Just used dried rosemary, and added a drop of Worcestershire and garlic. The kids, who are accustomed to pretty plain and traditional steak, tore this up.

I did 'brown' the chicken before hand in olive oil with garlic powder and parsley. I tossed a touch of white wine in the sauce. Result was still pretty thick, and looked an awful lot like paste, but reading the reviews, I expected it to thin during cooking. It didn't. Served over noodles for the kids / biscuits for us. Final result was pretty bad...not only in aesthetic, but taste as well. We ate it, but only because we had to. Never again.

I make a lot of versions of this, so I am pretty hip to the fact that these get soggy. That said, REDUCE THE MILK! Eyeballing the milk I put in, I'd say it was about 1/2 cup. Cut the sugar down to 1/2 cup too. Added in Almond extract, vanilla extract, Penzey's Cake Spice and then a ton of cinnamon. Perfect for those rushed holiday mornings!

I used 3/4 cup of Bayfield's Unsweetened Apple Butter, and Penzey's Apple Pie Spice, in addition to the cinnamon. It took a lot longer to bake than said time. Flavor-wise, it was terribly bland (not apple'y at all). Texture is rather custardy, so if that's not your bag, keep looking.

Using Olive oil (instead of Veg oil) and Penzey's Mignonette pepper (instead of fresh ground). Less butter. Bacon wrapped filets. I absolutely adored this, though the kids were a bit less than thrilled. So juicy and flavorful! When you can't grill - this is the way to go.

Another unbelievable result from something so easy. I used a full bag of semisweet chips and a little bit of milk chocolate chips (to use them up!). I'd add a pinch of salt to this - but other than that, it's PERFECTION.

It's hard to believe something so easy is this incredibly good. I think the nuts are an absolute necessity, I mean: Maple & Walnuts? They're best friends! Personal taste tells me this could've been a touch more maple'y and a little less sweet.