I had 3 8 oz packages of cream cheese that was going to be used for my white chocolate raspberry cheese cake, but didn't have time to make it. I didn't want them to go to waste (I mean, there's only so many bagels w/ cream cheese mornings I can have =P) so I was so happy when I stumbled upon this recipe! Some minor changes due to what was on hand: I used soy milk, butter instead of margarine, and less salt. Came out sO wonderful! Fluffy, Soft, Chewy! Great with some blackberry jam for breakfast.

dh says it's the best chocolate cake i've made!

A for AwesOme! Didn't have any rosemary so I just added 1 teaspn of italian seasoning. used milk instead of water. Also, I added about 3/4 cup of shredded pepper jack to the dough as the bread machine was almost done mixing it. I love butter so I added a tblspn to the mix and brushed 1 tblspn of melted butter to the top of the dough just before baking. My bread machine asks for all the wet ingredients first, then the dry. Set it for basic and it was delicious! It smelled so good I couldn't wait for it to cool.. i basically burned my tongue. =P For breakfast I took a nice thick slice, sprinkled some shredded cheese, and popped it into the toaster just enough for the cheese to gOoify and the bread to soften.. *drool* it just melts in your mouth...

Everyone lOVed it! I used warm milk instead of water,added a little more flour (didn't measure but just enough for it to be easier to work with), and added about a teaspoon of sugar. Made my own chicken curry filling with chicken, carrots, onion, and potato all chopped very small. it was aWesOme! Such a great recipe.. You can play with the fillings and make it your own!

Really good. I'm not a fan of frosting but needed some "green grass" for my cake. Easy to work with and tasty. I used the same recipe but added 1/2 cup cocoa and reduced to 3 1/2 confectioners' sugar for the chocolate frosting in the middle of the cake. Don't think I'll use another frosting recipe. Thanks!! ^_^

i used half shortening and half butter. came out great.

Rave reviews all around! This is what worked for me: 16oz spicy sausage; 1 large potato & about 7 fingerling potatoes; 1 onion; 6 slices bacon cooked separately n crumbled; 2 1/2 teasp minced garlic; 1 bunch kale (washed n torn w/out stems); 2 cups chicken stock (the one i had was low sodium); 3 cups water (w/ room for adjusting); 3/4 cup half; 1/2 cup lactaid milk (for the lactose intolerant-i found that since lactaid has the enzyme that breaks down lactose, when added to a recipe that calls for creams, cheeses, etc., it makes it easier on people that are mildly lactose intolerant); 1 teaspn salt,pepper,& red pepper flakes (all to taste); and 2 or 3 slices of pepper jack cheese =); shredded parmesan for serving. ~~bake sausage @ 300 for about 25 min; cook onions in about 1 tblspn butter; add garlic and cook an additional minute; add chicken stock, water, potatoes & simmer for 15 min; add crumbled bacon, sausage, kale, 1/2&1/2, milk, salt, pepper, red pepper & simmer additional 5-10 min; add pepper jack and heat through; serve with shredded parmesan; stuff face; pass out from food coma ^_~ have with bread sticks (just like O.G.) for a great lunch.

had 1.75 lb brisket. tenderized meat, for rub i used: 1/2 tblsp paprika; 1 teasp coarse blk pepper; 1 teasp salt; 1/2 teasp onion powder; 1/4 teasp garlic powder; 1/4 teasp cumin; 1/4 teasp cayenne; Minced 1/4 onion & 3 cloves garlic. mixed in bowl and rubbed on meat. (Nxt time: 1 teasp liquid smoke b4 rub); 3/4 cup Rudy's BBQ(fm Texas)(nxt time: + 1 tblsp worcestershire) Marinated overnight. Put in slow cooker on low for 5 hrs w/ 1 cup water; onions; potato; carrots; grn onion; &califlower

Delish!! Made mine really spicy. =P plenty of room to adjust to your taste: -season chicken with salt & pepper, saute with minced garlic -sub sweet potato/baby yukon/red (cubed sweet potato, and sliced baby yukon & red into 1/8" rounds) -sub 1 can creamed corn & 1 whole kernel corn -sub onion and green onion for the leek - this time i omitted sweet red pepper (not a big deal)- next time I'll add a stalk or two of celery -soy sauce or worcestershire -for hot sauce = 1/4-1/2 teaspoon red pepper flakes, 1/2 teaspoon chipotle in adobo sauce, dash chalula -sub milk for 1/2 of the half & half, top with shredded parmesan or motz and serve.

Delicious!! soaked the lasagna noodles in hot water for about 30 min. cooked chicken in butter, garlic, chicken broth, Italian seasoning, red pepper flakes, salt n pepper. let cool and shredded. minced about 4 garlic cloves for the sauce and added red pepper flakes to taste, mixed ricotta and 10 oz. of spinach. Layers: sauce, 3 noodles, ricotta/spinach & chicken, sauce, 3 noodles, ricotta/spinach & chicken, sauce, 3 noodles, sauce, motz/parsley/parm. =D

Taste good, clean, and healthy. added salt, pepper, lemon juice. Used dry dill and some italian seasoning. Next time, i'll add some garlic.

Tasty!! Added cooked chicken to sauce before simmer, then added pasta, jullienned carrots, and a bit of sesame oil along with the other ingredients. Will try adding bean sprouts next time. My sauce was a little thick probably due to simmering for a tad too long, but I remedied that by adding about 1/4 cup of water (sauce gets pretty thick as it sits). I like spicy so I added a generous tablespoon of korean red chili paste and about a teaspoon of red chili flakes as well. Great quick dinner and sacked lunch for the next day.

Great! I tried frying as well as baking. Both came out very good, but I think I prefer the Baked one. 30 min at 375 degrees, turning a few times to get both sides nice and crispy. transferred the chicken onto clean foil so it wouldn't soggy on one side sitting in grease and continued baking. Added 2 teaspoons of cayenne pepper; 1 teaspoon of crushed red pepper (ground up a little more in my magic bullet); 1 teaspoon of garlic powder; 1 teaspoon of onion powder; about 10 saltines crushed. shook everything up in a large zip loc. Also, I Very LIGHTly coated the chicken with egg yolk before putting in a zip loc... I might try adding potato flakes next time.

Followed a few suggestions: 4 Eggs; 1/2 Cup Veg. Oil; 1/2 Cup Applesauce (I used sweetened); 2 Cups Sugar; 3 1/2 Cups Flour; 2 Tsp. Baking Soda; 1 1/2 Tsp Salt; 1 Tsp. Cinnamon; Splash of Vanilla; 1/4 Tsp Pumpkin Spice; 1 Tsp Nutmeg; 1/2 Tsp Cloves; 1/4 Tsp Ground Ginger. Came out beautiful! Wonderful thanksgiving treat..

Yummmm... I doubled the butter =P and roasted 4 cloves of garlic. Cut the hard end off the garlic, left skin on, drizzle with olive oil, wrap in foil, 30 min @ 400 degrees... squeeze the garlic out of the skin and mash along with the potatoes. also, added about 1/2 cup of milk to boil the potatoes in. 2nd time around: added small drained can of whole kernel corn and used a good amount of coarse black pepper. Awesome!

Awesome! I used only 1/2 of the sugar recipe calls for and used half white vinegar and half seasoned rice vinegar found in Asian markets. I tried 3 different cooking variations: 1)followed the recipe's cooking method using butter to fry in before putting it in the oven. This was good, but I felt the butter overpowered the goodness of the sauce -btw, I LOVE butter, but frying the wings in butter was a step you can definitely omit and save the calories on. 2) I followed reviewers suggestions and oven-fried. I coated with egg & flour and baked @ 400 for 25 min turning once then added sauce and baked additional 30 min @ 350. This was by far the best. The skin was nice and crispy and the sauce was fabulous. 3) I coated with egg and panko flakes, baked @400 for 25 turning once, added sauce, baked addition 30 @350. This was also good and my second favorite. the panko really soaks up the sauce and gives the wing a more sweet-sticky coat then a crispy-sticky. so it depends on your taste. For all 3 variations, once the sauce was added (lined baking sheet with foil for easier cleanup), I turned the wings a few times and then removed the wings from the sauce and placed on fresh foil over baking sheet for the last 5 min.Can't wait to make it again! I forgot to add the sesame seeds like the pictures show and really wish I didn't. I'm sure the sesame seeds are a perfect touch..

Great! made it in my magic bullet!! ^_^ I didn't have tahini so I just ground up some roasted sesame seeds (I'm korean so that stuff is ALways around) and added a little sesame oil. I roasted my own pepper but think I'll skip that part next time.. I added the roasted pepper last and LOOOOOVED how the hummus tasted before i put it in - after I put the red pepper in, i thought the hummus was just "good" BUT i think that was my fault for roasting my own pepper and not following the directions.

Phenomenal! everyone LOved! lot's of room for variations.. few changes: used 1/2 the butter, omitted the mushrooms because i didn't have any, added small cubes of spam (because i love spam and couldn't help myself), only used 3 eggs (cus that's all i had), and rice dreams instead of milk (it's what was in the fridge), didn't have any cheddar so used shredded jack cheese.. added shredded parmesan on top the last 10 min of baking. it made a beautiful crust. it was sOO delish! I only got to eat a slice because the leftovers mysteriously disappeared.. =P

OMG sOOO good!! I'm a pizza fanatic but also very open minded to "non-authentic" pizzas that play with ingredients. (think I'm just a fan of bread with stuff on it ^_^) anyway, the great thing about this recipe is that it has lot's of room for variations. I used refrigerated pizza crust (next time, I'll make that from scratch), my own red pepper hummus, jack cheese, frozen spinach drained well, lots of mushrooms, and topped with feta cheese. (was going to add some roasted chicken but didn't have any on hand - but since i didn't, it made for a great vegetarian recipe) **simply gorgeous! thanks for a creative new way to use hummus!

yummy!