This is really good! I added carrots, used honey instead of sugar, used chili sauce instead of cayenne, and 1 1/2 the sauce. This is definitly being put in my favorites.

This is our favorite recipe for hamburger buns, I actually use white whole wheat that I grind and it is still so light, I don't know how some people get dense buns. I let mine rise for 20-30 min. and they are definitly doubled in size by then. This is a recipe you should try if you want some good hamburger buns! Oh I forgot to add that I do put the water (110 deg), milk (110 deg), yeast, and sugar in my kitchen aid and let it sit for 10 min (when it gets bubbly) and then add the rest of the ingredients and let it knead for10 min or so. I don't know if that makes a difference or not, that's how I always work with yeast.

This was a different way to have pork loin, but we really liked it. I only marinated it for 2 hours and I think I will do it longer next time (I did have a pretty thick pork loin though).

We really liked this recipe, very tasty.

The feta goes so well with the beets. Me and my husband loved this.

This was really good, Roasted beets are the way to prepare beets. Before this I have only had canned pickled beets and hated them, I decided to give fresh beets a try and I am so glad I did, yum!

The first time I made this I made it exactly as it was. It was really good, but the second time I made it I used white whole wheat flour instead, 1 1/4 cups brown sugar and 3/4 cup white sugar, 3 cups zucchini instead of 2 and it was amazing, the white wheat made it have more depth (it didn't taste like whole wheat though) and substance, try it is really good. I think for health reason I will try and use half oil and half applesauce next time like other's suggested. This recipe was WAY better than another high rated zucchini recipe on here.

This is the best green enchiladas I have had! I did use chicken base instead of the salt in with the chicken. Used 2 jalapenos with the seeds with the tomatillos, and then in the blender Iadded a handful of cilantro, 1/2 of an onion instead of 1/4, and an avacado (the sauce was a little bland before I added these ingredients, maybe the tomatillos weren't quite ripe, but it was great after). Then instead of frying the tortillas I just rubbed a little oil on each side and then heated them up until they were crispy. This is diffently my new green enchilada recipe!

I loved the sauce, I did add about 2 tsp chicken base and 1 jalapeno to the water for a little kick. I didn't want to fry the torilla so I rubbed a little oil on each side and then heated them up in a pan until crispy. Then I dipped them in sauce (which I didn't drain, I just took out the seeds from the chili's before putting them in the blender) and added the cheese (I mixed the fresco cheese with chedder cheese for more flavor), rolled them, sprinkled them with cheese, and then broiled them on high just until the cheese was melted on top. This is my new favorite red enchilada recipe!