All baked goods need a small amount of salt to keep them from tasting flat. 1/2 teaspoon of salt mixed into the dry ingredients will prevent the bland taste some reviewers have noticed. With the addition of salt these muffins are very tasty. I added a chopped apple, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.

Double the amount of ice cream or halve the amount of lemonade concentrate. Trust me. I love tart lemony things, but this recipe as written is too acid. Double the ice cream and it rates five stars. Thanks for submitting it!

I loved this recipe. It's the perfect muffin. A muffin isn't supposed to be as sweet as a cake. It's supposed to be more breadlike. That's why it's called a muffin. If you add more sugar to it, congratulations, you've just changed it into a cupcake.

Great! I increased the graham cracker crumbs to 1-1/2 cups and subbed almonds for walnuts. I zested one orange and one lemon, combined the zests and divided them evenly between cake batter and frosting. Also I omitted the canned frosting because I don't care for it. I just folded the lemon and orange zests gently into the whipped topping and frosted the cake with that. I used a 9"x13" cake pan for ease. I would like to try this recipe again and add another fruit flavor to the cake batter, such as pureed peaches or crushed pineapple. I think it would lend itself to all sorts of fruits and a variety of nuts in the topping. Thanks for a lovely and unusual cake recipe.

Best spinach recipe ever. That being said, I did make a few substitutes: sea salt and minced fresh garlic in place of garlic salt; 1 full teaspoon dry mustard instead of 1/2; crumbled feta cheese in place of the Monterey jack; and I topped the casserole with a thin layer of buttered crumbs. Thank you for this great recipe!

I am sorry, but this recipe yielded poor results in my kitchen. After 55 minutes in a 350-degree oven this cake came out burnt black and hard as a rock. If I were to make this recipe again I would bake it for about 30-35 minutes, tops.

We loved this soup. Thanks, bluebayou! Our variations: used 2 slices country ham, diced, instead of ham bone. Used 2 14-oz cans of reduced-sodium chicken broth + 2 cans water. Used 1/2 onion instead of 2. Added 1 clove minced garlic. Used 1 full teaspoon salt. Didn't have marjoram, so used basil and parsley. This soup is even better the next day. My mother raved about it -- and she doesn't usually care for split pea soup! Another hint: change the peas' soaking water several times, rinsing them well under running water. This will reduce the gas problem!

My tip: try mustard on this sandwich, along with extra-sharp Cheddar cheese. It adds a lovely tanginess that complements the buttery, toasty crust. You can cook this sandwich on a George Foreman grill, too. It toasts faster, and the cheese inside melts beautifully.

What a lovely, easy recipe for chicken en croute using items already available in the pantry! I had every ingredient except apricots on hand, so I made them without. They were still delicious. Instead, I heightened the savory flavor of the chicken and cheeses by adding freshly ground black pepper and a dash of garlic powder to the filling. I crimped the edges of my pastry with the tines of a fork as I would a piecrust, and sprinkled the tops of the bundles with a little paprika. They turned out pretty as well as tasty. Thanks for the recipe, Ms. Lawson!

This is a delicious cake. I've made it for parties and everyone wants the recipe.