I made the marinade for chicken while camping. We enjoyed it, though, it was a tad salty (and I LOVE salt), even though I used reduced sodium soy sauce. Soy was the predominant flavor I got from these; if I make them again I think I'll reduce the soy a bit and bump up the balsamic. TY for a nice marinade!

I made this marinade for chicken while camping. I followed the recipe, w/the exception of omitting browning sauce, simply because I didn't have any. These were a nice tasting kabob. I didn't LOVE them (there was a flavor I didn't really care for; I think, perhaps, the *alcohol* taste from the whiskey?), but will perhaps, make them again if I'm looking to mix things up. TY for an interesting recipe!

This was good, but not as moist as I wanted it to be. The only thing I did differently was to sub milk & a touch of vinegar for the buttermilk, as I realized I did not have buttermilk. I usually love chocolate cakes made w/coffee, so I was looking forward to trying it (plus, PJ on the RE is a fan of this cake, so that's an endorsement I respect!). It's a good cake and I'll try it again to see if it was user error that made it not quite as moist as I'd like it to be.

These were great! I made them in my KA and they were super easy. I made into both hot dog and hamburger/sandwich rolls. I baked, then froze some and they were great thawed, as well as fresh from the oven. I also froze a batch after the first rise, to later bake and serve, but I haven't baked and served them yet, so I'll have to edit my review then and update how that worked out for me. These are a tad sweet, so if you don't care for a sweeter roll, you may want to cut back the sugar a bit. I don't think I'll buy rolls again! TY!

These were fantastic! Admittedly, I didn't really measure anything, just eyeballed it, as we are camping and I'm kinda lazy! I mixed everything, brushed it on the zucchini spears, and slapped them on the grill (ok, Mr. LTH did the last part). They were simple & delightful. These will def be on the menu frequently at the LTH house. TY, angie, for an awesome side dish!!! (Photo on the way)

This was a nice marinade. I would rate it a "4", but Mr. LTH deemed it a "5" and I always round up, so "5" it is! I poured the marinade over fresh BLSL chicken chunks, the froze & thawed when we were ready to grill camping. They were good, there was just a bit of a flavor that I didn't LOVE, but I can't pinpoint where it came from. Perhaps the ketchup? TY for a nice alternative chicken marinade, we do get tired of the same old same old!

Mr. LTH deemed these the "best baked potatoes he's ever eaten"...seeing as how baked potatoes are one of his favorite foods, that's strong praise! I nuked the potatoes for 3 minutes first, the stuffed, wrapped, and grilled them for 30-40 minutes. Next time (yes, there WILL be a next time, prob tomorrow!), I will nuke the bacon a few minutes first, too. TY for a great spin on boring baked potatoes!

These are excellent! They taste just like a sugar cookie should taste: light and buttery and sweet! Love them! Made per the recipe, thought I opted NOT to flatten w/a knife. This yielded 38 smallish cookies for me. I made half *plain* and half I rolled in colored sugar. The dough was super easy to work with, but I'm def glad I used my KA mixer; this would be a bit of a work out to mix by hand. TY for a great sugar cookie recipe; I WILL make these again!

I was logging on to AR yesterday to pull up Oatmeal Pancakes II to make for Mr. LTH for *b-fast* and 2 pancake photos happened to be on the front page...one was for chocolate chip pancakes, which weird Mr. LTH won't eat, and the other for this recipe, so I spontaneously decided to give these a whirl. These were good, but kind of bland. The batter was also super thick, even after I added more milk, so I had a tough time making them look nice and round. Thanks for a nice change of pace pancake recipe!

LOVE IT! So easy, so simple, yet so yummy! I make as is, w/out the optional anchovy paste, and w/out marjoram (just don't have it in our spice cabinet). I will never buy pizza sauce again!

We really enjoyed this chicken! I subbed EVOO for veggie oil and left out the lemon pepper, per personal preference. Mr. LTH grilled it to perfection and we ate on top of fresh veggie salads. Delectable. We will be enjoying these on a regular basis. TY for a great recipe!

I thought this was a "4", but Mr. LTH said it's a "5", AND said it's better than MY mac & cheese (yeah, we're pretty sure he ate a lot of lead paint as a child...), so "5" it is! As you can tell by my photo, I did NOT top w/bread crumbs & cheese and bake, per personal preference...I prefer my mac & cheese all ooey and gooey and not dryish and baked. (Though, if you prefer the baked variety, this would be fabulous that way, too, I'm sure!) I followed the recipe pretty close, though I did up the worchestershire sauce, mustard, and Red Hot a bit. I used Crackerbarrel 2% extra sharp white cheese for my cheese and 1% milk. This recipe caught my eye because it's very similar to my families recipe and I've never seen one so close (I don't use onion or Red Hot or parm, I use evaporated milk, and make my white sauce in the nuker) so I decided to give it a whirl. I still prefer mine (not a surprise since I've been eating it for close to 30 years!), but this is def a close second in my book (and I like that it's on AR for easy reccing to others). TY for a great recipe!

I scaled this down to 2 servings, as I was experimenting w/a variety of cuke salad recipes (I've never made it before and there are a TON of recipes out there...this was one of the 4 I selected). I followed the recipe as is, save the celery salt, per personal preference. Of the 4 cuke salad recipes I tried, I think this will be my go to when I want a non-cream cuke salad. Just per my personal tastes, next time I think I'll slightly decrease the basil and oregano and increase the cayenne pepper---the slight heat is a nice addition! TY for a great recipe!

I scaled this down to 2 servings, as I was experimenting w/a variety of cuke salad recipes (I've never made it before and there are a TON of recipes out there...this was one of the 4 I selected). I omitted the pepper, per personal preference, and used Vidalia onion & grape tomatoes, as those were what I had on hand, and subbed EVOO for veggie oil (just because). This is a nice salad; I may make this again. TY for a nice recipe!

I scaled this down to 2 servings, as I was experimenting w/a variety of cuke salad recipes (I've never made it before and there are a TON of recipes out there...this was one of the 4 I selected). This was just ok for me. The lime flavor was overwhelming. I think if I make this again, I'll significantly scale down the lime juice. TY for an interesting recipe!

I scaled this down to 2 servings, as I was experimenting w/a variety of cuke salad recipes (I've never made it before and there are a TON of recipes out there...this was one of the 4 I selected). Of the 4 cuke salad recipes I tried, this will be my go to when I want a creamy cuke salad! I'm not a fan of mayo, so I subbed fat free sour cream and followed the rest of the recipe, other than omitting black pepper per personal preference. This is really good! I did add a bit more white vinegar to thin it out a little (and because I really like vinegar!). I would definately make this again. Thanks for a simple yummy recipe!

This is FANTASTIC!! I've made it a ton of times now and love it every time! I have an el-cheapo standard pizza pan and this makes 2 crusts *that* size. I generally use one and toss the other ball of dough in the freezer to enjoy at a later date. I've never rolled the dough, I merely stretch and push it out to fit the pan, which I spray w/PAM and layer w/white corn meal. I've also used 1/2 whole wheat flour and it's just as fantastic. I do have to say, I've always had to use quite a bit more flour than the recipe calls for to get it elastic-like and non-sticky. I use my KA mixer, using my scraper paddle first, then finishing w/the dough hook.THANK YOU, Jay, for sharing your signature pizza crust; LOVE IT!

We really enjoyed this. I found this at the last minute when i decided I wanted a dipping sauce for my fresh baguettes for a dinner party. I was searching for the recipe I usually used, but this new one caught my eye and I decided to give it a whirl (I love trying new recipes w/just a few reviews)! I followed the recipe (w/the exception of subbing pre-minced garlic for fresh pressed), but I split it on 3 saucer sized plates. TY for a great recipe, Jill!

This was really yummy! I used a number of other reviews which told how to make these WITHOUT using a bread machine. I used my KA and also subbed 1/2 whole wheat flour. This made 3 6" loaves for me. I will make these again, next time I'll use all AP flour to see which we prefer. TY for a great recipe!

I have been not-so-patiently waiting to find smoked paprika just to make make this dressing. My wait was rewarded: this is a FABULOUS dressing! I followed the recipe to a "T", save subbing yellow mustard for ground mustard out of necessity. My guests were also impressed with this dressing and raved about it! TY for a keeper in the LTH household.