It was a bit gritty and unflavorful, so I added an extra 1/4 c. grated parmesan cheese, 2 T. extra butter, 1 tsp. instead of 1/2 tsp. salt, and 1 t. ground black pepper. I also used 1/2 c. evaporated milk instead instead of 1/2 c. fat free milk. This is a great starter recipe, but I would make it only with the modifications I listed.

My favorite molasses cookie recipe EVER. The only difference is that I use canola oil instead of margarine (someone I know cannot consume a lot of saturated fat). Still comes out amazing every single time! I would definitely recommend watching the cookies carefully - one minute too much can lead to dry, hard cookies. Oh, and I forgot the mention - these are soooo pretty - as they cool, they form the prettiest crinkles and cracks!

Oh yummy yum yum! The first time I made this, I followed the recipe to a T. The second time, I used 1/2 c. oil+ 1/2c. applesauce instead of the butter and used 1.5 c. frozen mixed berries. I would DEFINITELY recommend using mixed berries instead of blueberries because the tartness is absolutely DELICIOUS! Everybody loved this recipe. 5/5.

Beautiful, absolutely gorgeous cake! I have discovered that this cake tastes best with 1 2/3 c. cranberries instead of 1 1/4 c. Walnuts can also be substituted for pecans (though the pecans do taste better). Also, the bread part was very light (in a good way), but a little bland. So, I use a spice mixture consisting of: 1 t. cinnamon, 1/4 t. ginger, 1/4 t. nutmeg, 1/8 t. allspice, and 1/8 t. cloves. Next time, I might try the orange juice and zest addition that somebody recommended. As a plus, this is a super easy recipe!

Love it! However, I use only 1/2 c. of red wine vinegar, and I still have plenty of dressing left over.

As written, this recipe is very very dry and too cakey. I, like many others, use only 1 cup of flour. I also sometimes use 3/4 c. of sweetened coconut, 3/4 cup of chocolate chips (Nestle's swirled white and milk choc. chips are fab!), and 1/2 c. chopped walnuts! Fabulous German Chocolate cake like brownies!

LOVE LOVE LOVE this recipe! Especially the crunchy, delicious topping. My only complaint is that this recipe is a little sweet - I would probably cut back on the sugar a little. However, with less or the same amount of sugar, this is fantastic! Whole family loved it.

AWESOME! I have found that blue cheese works just as well as gorgonzola cheese, and that I prefer Kraft raspberry vinagrette instead of the one listed here - not saying that it's bad though! The first couple of times that I made this recipe, I followed it to a T, and it was still a give star recipe! Yum yum!

As written, this cake is bland and dry. However, when I modify it, it is fab. I follow the recipe to a T, except I always use 1/3 c. of applesauce + 2 T. of oil instead of using 1/2 c. of shortening and use 2t of cinnamon instead of 1 t. The applesauce and oil give the cake a moister texture, and lower the fat and calories at the same time! I also add a streusel on top. The recipe is as follows: 3/4 cup packed brown sugar 1 teaspoon ground cinnamon 3 tablespoons butter or margarine, melted and cooled 1/2 cup chopped walnuts Mix the sugar, cinnamon, and walnuts in a bowl. Add the melted and cooled butter or margarine, and mix until smooth and somewhat pasty. Crumble on top of coffee cake mixture. When done, the topping becomes crispy, crunchy, and delicious. Thanks for the recipe!

I LOVE this cheesecake (as does everyone else that eats it). It is sooo thick and delicious. It's like a brick of cheesecakey goodness. My only complaints are that I would like it if the top of my cheesecake got more brown (the flavor is better then) and to use 5 T. of melted butter in the crust instead of 2 T. If I use 2 T., it's wayyy too crumbly and dry. Oh, and as always, I always top the cheesecake with canned cherry pie filling and piped whipped cream. Delicious and pretty!

The first couple of times, I followed this recipe to a T. Great! However, I couldn't help but think that I would like it if the sauce had some salt, 2 t. of red pepper flakes instead of 1 t., and the sauce was thicker ( a bit too watery in my opinion). As for the breading, I only use one egg to dip the chicken in (it's enough), use 1 c. of bread crumbs (still have a lot left over), and add 2t. of cayenne pepper for an even bigger spice kick. Then, this recipe is five stars! It's still great without the modifications though! My dinner guests LOVED it!

This is a good basic recipe. However, it's not great. Why? Well, it's too plain. It's good, and I wouldn't feel embarrassed serving it, but I can think of many other better coffee cakes.

What a lovely recipe! I have discovered that substituting sour cream for the yogurt works well, as does oil for the melted butter. If you want really super fabulous muffins, I'd recommend sprinkling some Turbinado (raw) sugar on top to get a crunchy, sweet, yummy topping. However, if you were to follow the original recipe, these would still be fabulous! I cannot count the times I have made muffins with this recipe. Whether I used diced peaches, berries (raspberries, blackberries, and blueberries tend to be an amazing combination), or a combination, they always turn out swell.

Sorry, but the original recipe isn't very good. As stated by a couple of others, it is too bland. To liven these up, I instead use: 1.5 cu. whole wheat flour, 2 t. ground cinnamon, 1/2 c. sugar (white or light brown), 1/4 to 1/3 c. of chopped walnuts, and sprinkle the tops with turbinado (raw) sugar instead of using the recipe as stated. Sometimes, if I have maybe a tablespoon or so of leftover sour cream, I will fold that in last. The sour cream makes the muffins really light yet tender. The overall result? Yummy muffins! However, because I had to heavily modify to recipe to make the the muffins tasty, I'm sorry to say that I could only give it three stars.

It's good, but not great. In my opinion, I think it's a bit too bland.

What a great and simple recipe! I have found this to be very versatile - I have successfully added 1 cup of either frozen berries, frozen diced peaches, or chocolate chips without ruining the texture or taste of the coffee cake. However, it is great when plain too! This is definitely my favorite coffee cake recipe, as I can always slightly modify or add something to it and still end up with great results.

I would have given this pot pie recipe five stars if it had more flavor and if the filling was not so dry. The first time I made this recipe, I followed it to a T. Big mistake! The filling was too bland and definitely wayyy too dry. The second time I made it, I precooked the bottom crust for five minutes, added an extra 1/3 cup of milk and 1/3 cup of chicken broth, added 1 t. poultry seasoning, 1/4 t. garlic powder, and brushed an egg on the top crust while baking! Very yummy! I have also made this recipe in a 9x13 pan. I just used two double pie crust recipes (so four single pie crusts total. I used 2/3 of the mixture for the bottom and sides of the pie and 1/3 for the top crust), multiplied the filling by 1.5, and baked at 375 degrees for about 50 to 60 minutes I believe. Overall, I would say that this pot pie is a good base recipe, but not a good recipe (as I said before, the original filling is too bland and dry).

I cannot imagine this with a full jar of raspberry preserves. Even with half, the bars were still very sweet! I also did not care very much for the cream cheese filling. This recipe is ok, but nothing great. If I were to make it again (which I doubt), I would definitely modify it. All I could taste was sugar sugar sugar.

Fabulous recipe! The first time I made this, I toasted the sesame seeds and poppy seeds to bring out their flavor (definitely a must), added blue cheese, used toasted walnuts instead of toasted almonds (was out of almonds), and used 1/3 a cup of sugar. The second time I made this salad, I followed the recipe to a T. I will say that I definitely liked the first one more. Why? Well, 1/2 a cup of sugar is wayyy too much. Even with 1/3 or 1/4 cup of sugar, the dressing is sweet! Second of all, you gotta have some kind of crumbly cheese - blue and feta would work well. Third of all, you cannot refrigerate the salad dressing. I believe someone recommended that step, and in my opinion, they deserve a medal for that. If you refrigerate the salad dressing, it becomes a sugary, sesame seedy paste that is very hard to distribute evenly among the spinach leaves. Even though I prefer the salad with my variations, I still gave this recipe five stars because the original version is very tasty!

Since I love coconut a TON, I used this instead of regular pound cake in trifle. It was fantastic, and everybody raved about it. This pound cake makes an excellent layer cake - just top it with coconut cream cheese frosting, and I guarantee that people will love it! I do it all the time, and people always ask for the recipe.