Excellent recipe! I used boneless, skinless chicken cutlets for this recipe and also added some freshly chopped basil. I made it on my stove top grill pan as it is not grill season yet. Very good!

This is my "go-to" chocolate cake! It is great and so easy to make! It is very chocolaty and extremely versatile - as I have made it in bundt pans, circle pans, 9x13 and even as cupcakes. The frosting is really good too - sometimes I use oil instead of butter as I am concerned whether the cake would need refrigeration after frosting.

This is my "go-to" chocolate cake! It is great and so easy to make! It is very chocolaty and extremely versatile - as I have made it in bundt pans, circle pans, 9x13 and even as cupcakes. The frosting is really good too - sometimes I use oil instead of butter as I am concerned whether the cake would need refrigeration after frosting.

Very simple and easy to put together! We like this as a frozen dessert - I let freeze it and let it sit out for about 30 minutes before serving. I skip the chocolate frosting and drizzle a chocolate glaze on the top instead. I have also made this with chocolate graham crackers and chocolate pudding. Both are good and easy! It took me 10 minutes to put this dessert together!

Very good! I made this as one large strawberry tart - and used "pecan Nut Crust" from this site. I added some lemon juice and a nit of ginger to the strawberry sauce which gave the sauce wonderful flavoring! I placed the strawberry sauce and then slice strawberries on top of the crust right before serving to prevent the crust from getting soggy.

Very good crust - It is gluten free so I have used this crust for passover recipe. I used almonds in place of pecans - that is what I had. I also substituted 1 egg for the butter. It held the crust together and the almonds gave the crust a nice subtle buttery taste. I filled it with a strawberry sauce and sliced strawberries! It looked and tasted great!

These were OK - I made the rolls exactly as stated - They weren't bad - but they weren't the kind of texture that I like from a cinnamon roll. I like dense heavy dough and these were very cakey and light. I had to add almost 3 extra cups of flour to the recipe. Maybe it has to do with the damp weather outside? but that was quite strange and no-one else had that in their review... I thought the dough was SO EASY TO WORK WITH - it was very light and streachable!! This is the first time I made cinnamon rolls with a white sugar and cinnamon filling as opposed to my usual brown sugar and cinnamon filling. I prefer the brown sugar - as it has a stronger flavor. I did not make the extra gooey sauce...

I left out the peperoni. I made one with just sauce and shredded mozzerella cheese and one with sauce, cheese and vegetables. They came out great! I used "Pizza Dough II" from this website for the crust and it turned out great!

Very good! I used this dough to make "peperoni stromboli" from this web site - (I left out the peperoni...)it was crisp on the outside and a bit soft on the inside... (i needed to add some extra flour to the dough.

Delicious and really easy salad! I made 1/2 the dressing and used only about 3 tbsp. of olive oil in place of the oil. Really good!

My kids and I had so much fun making this for dessert tonight! It was so delicious! I left out the strawberry preserves and used fresh strawberries instead. I set all the ingredients out on the table and everyone made their own layered parfait (sliced strawberries, vanilla yogurt, mixed berries then a dollop of whipped cream and some granola (and sprinkles) on the top!) A very nice and light dessert to eat in the middle of the week!

Fantastic! This was so good! my kids love this!

We love this delicious and sweet salad! I halved the dressing and used about 2-3 tbsp. olive oil instead of the regular oil. I too refrigerated the dressing a while before using it - the ingredients blended together nicely and it became a thicker dressing - requiring the need to use less of it!

I lightened up the recipe a bit - I sauteed the sliced zucchini and onion (and some fresh garlic) in some olive oil. I used fat free saltines instead of the butter round crackers and used farmer cheese instead of the mayo. I also added some fresh basil which gave it delicious flavor! I mixed it all together and put it into a dish and baked for about 25 minuets. It was so nice and delicious! Iserved it with "Byrdhouse Mushroom Barley Pilaf" from this site!

Its snowing here and it is 1 week b4 Purim - So of course I told my kids we will bake hamentashen today! This was very interesting! It was nice not to have to measure many ingredients or refrigerate the cookie dough before working with it! I made the recipe as stated - and did not need to add extra water as others have stated. I used a bit of extra flour to dust the top and bottom of the dough b4 rolling it out and rolled it between pieces of parchment paper. I brushed the circles with egg wash and then filled some with chocolate chips and some with strawberry jam. The egg wash helped to keep the corners closed. I also brushed the tops with egg wash. I baked for longer than stated - 6-8 minutes was too short. The cookies came out soft - but very good. If you are looking for an easy and quick hamentashen recipe - this is it! I used some of the extra scraps to make regular sugar cookie circles with sprinkles. The hamentashen had a soft "cakey" crust and not a harder texture like regular rolled out cookie dough.

Really good! I used about 2 tbsp. of olive oil instead of the suggested 1/4 cup of canola oil.

I served this with fish and used low fat mayo. It was OK.

This was a very good and filling salad! I left out the almonds.

Very good! I topped it with "Fruit Crisp Topping Mix" from this site! It definitely had the "wow" factor!

I used the idea of this recipe and stuffed it with what my family loves best - "Fruit Crisp Topping Mix" from this site! it was so good. I followed the rest of the recipe as stated.