"It was good. I liked it. 4 stars. No, I'm not getting into this( this being giving a detailed rating)" I made this for Mr. LTH and I won't touch tuna noodle casserole with a ten foot pole, so that's the best I could get out of him for his rating. (He did, at least, take a photo for me) I crushed potato chips for topping and added shredded cheddar cheese to the mixture. TY for making his night!

This fantastic! I'm a yeast novice, so I read all of the reviews and asked for some help on the exchange. BTW: "proofing the yeast" means stirring it in the warm water, (I added 1/2 the sugar then, too) and letting it set until it's foamy (about 10 min). I followed the recipe exactly (except adding 1/2 the sugar to the proofing yeast and 1/2 after). I used my Kitchenaid w/the dough hook for the *hard* work. I let it rise for about an hour, then placed it in the frig for awhile when I went out. I took it out to come to room temp before using. Mr. LTH grilled w/no issues, though I wasn't very clear in my instructions, so he grilled BOTH sides before I could top, so after topping I popped in the oven on broil to warm toppings/melt cheese. This is so cheap & easy it will def be a staple at our house...so many topping combinations to try (Mr. LTH had "traditional" cheese pizza and I brushed mine w/EVOO/garlic and topped w/diced red bell pepper, sweet onion, tomatoes, feta cheese, Italian Cheese Blend, and crushed red pepper.). If you haven't made this yet, MAKE IT! THANK YOU for an excellent recipe!

This is one of my fall "go to's" because it's stuff I usually have on hand and it looks great served in a little hollowed out pumpkin. I follow the recipe, though I leave out the OJ and add a dash of vanilla extract. I usually don't have PP Spice, so I'll add double cinnamon and a dash of nutmeg when I'm out to compensate. I serve w/Granny Smith apple slices, gingersnaps, and Nilla Wafers. Thanks for a great fall staple!

Fabulous! So simple & quick. I served over "Pumpkin Pancakes" from this site and it was a pancake/syrup match made in heaven. I'm not a maple fan, so this will become a staple at the LTH house...TY!

What a great fall recipe! These would make a great Turkey Day b-fast. I made a few changes: I don't like ginger and didn't have AllSpice, so I doubled the cinnamon and added a dash of Nutmeg (next time, I'll do just straight cin, no nutmeg). I used Splenda brown sugar blend and whole wheat flour. I also added an extra slash of milk because the batter looked really really thick. I used canned pumpkin. I thought these had a delightfully nice slightly stronger than subtle pumpkin flavor. I served w/"Cinnamon Cream Syrup" from here (per prior reviews) and it was a pancake/syrup match made in heaven. Thanks for a great recipe.

This is a nice something different! I mixed my 1/3 less fat cream cheese w/some 2% shredded cheddar for a little extra in the middle. My peppers weren't all that spicy, but this was a nice dish. I did have to use more bacon than called for the wrap the chicken (I was afraid the cheeses would ooze out). TY!

This was just ok for me. It was a little dry and sweet for my liking. If/when I make it again, I will change the mustard mixture a little, prob decrease the honey and add a little more worchestershire sauce and let the chicken marinate a little to soak up the flavor. I won't change the crusting at all (though, hopefully, I will be able to find already shelled pistachios next time...). Thanks for a nice change of pace.

This was such a nice easy camping recipe. I dumped everything in the crock pot and forgot all about it until we were hungry enough to eat. I followed the recipe as is, though I doubled it to have enough to cover my 6-8 smallish chicken breasts. I don't like BBQ, so I didn't eat any, but my DH and 2 dinner guests all raved about it and were looking forward to leftovers, so I'm going to have to say it's a keeper. I really like how easy it is! TY!

After seeing these recced time and time again on RE, I finally decided to give them a try on our camping trip. I was not disappointed. I followed the recipe, though I omitted the black pepper and did not have onion powder so I subbed some minced onion. These were really really yummy and I'll def add them to our chicken kabob rotation. I look forward to marinating veggies w/this marinade, too, next time.

This was a nice change of pace summer appy. I used long French bread cut into .25" slices. I did not measure butter, just eyeballed, and only used 2TBLS Splenda brown sugar blend and 1 tsp cin for 12 slices. I used 1 peach, 1 plum, and 2 kiwi for my fruit. DH loved them, as did his family. I thought they were just ok. But, I am kind of weird (I would have rather had the fruit, plain, and the non-toasted bread w/some butter). I will make them again, though, because they were a big hit.

I made this for our end of the academic year work party and they were a huge hit (esp w/our VP who's on a low card diet...brownie points!). I tossed the asparagus in a little EVOO & seas salt prior to wrapping. I've made them a few times since and they are always a hit!

I followed this recipe as is, minus the black pepper and I subbed ketchup for tomato paste as I didn't feel like opening a whole can for such a scant amount. These had a great flavor to them. I served them over whole wheat linguini w/sugar snap peas sauteed in EVOO and garlic. Nice quick easy tasty meal. TY!

This was a great simple side for a warm summer day. I followed the recipe as is, though I did use slightly less olive oil) and both DH and I enjoyed it. I did leave out the egg per personal taste (and because I'm lazy). I was little worried about the lemon as I'm not a big citrus fan, but it works well w/out an overpowering citrusy taste.

I have to admit I was a little skeptical as I was making these that they would be flavorful enough; I kept thinking I could add a little X or a little Y, but I stayed true to the recipe and they are great! I only used at most 2 TBSP butter and a dash of EVOO just to lighten it up a little, but other than that the ingredients remained the same. After consulting w/ambi, I put the shroom caps (large Portabellas) in the oven for about 10 min first, then proceeded to fill and bake them. Following the advice of prior reviewers, I broiled for about 2 min to get the tops golden brown. My only *complain*, if you will, w/these is they're not real easy to eat (and get a bite of everything). When I make them again (notice, I said "when"), I may chop the shrimp for eating ease. Oh yeah, don't be an idiot like me and forget to take the tails of the shrimp....THANKS for a keeper, ambi!

It was really really hard for me to not throw some garlic in as I was cooking, but I stayed true to the recipe and it is an excellent side dish. A nice change of pace from my usual garlic & EVOO roasted green beans. Def worth trying! TY!

Meatloaf in my world is akin to frozen fish sticks...yuck. However, I really really liked this! I followed the recipe exactly (a rarity for me) other than I made it in muffin form (still baking at 350, but for about 35 min, until temp reached 160). The texture was a *little& "mushy" on the inside (I kept double checking temp to make sure it was really done), but the flavor is excellent! I WILL make this again. And again. TY!

This was really really good! At first bite, I was a little skeptical, but it really grew on me! I subbed EVOO for veggie oil per personal preference and also used green onion instead of regular (I bought them thinking they were what the recipe called for...must have read it in a review maybe?). Served w/Yummy Honey Chicken Kabobs for an outstanding meal. THANKS for a great recipe!!

Wow. These are FABULOUS! These are my new favorite chicken kabob recipe. So good. And I even actually followed the recipe (minus the black pepper, of course)!! The only change I made was to double the marinade (would have been ok w/original or 1/2 more, though) and I added yellow and orange bell peppers to the kabobs. I served these w/Brazilian Rice from here and that was a perfect combo. So good, have I mentioned that yet? And I'm not a huge chicken fan, I could take it or leave it, but I ate all of these. Try these; you won't be disappointed! THANK YOU for a great recipe!!

This was ok. Not much more to say about it, really. I ended up flipping to make sure the egg was cooked. A nice different way to serve eggs & toast.

What a great way to get fruit, w/out a lot of extra added calories! I followed the recipe, pretty much as is (I even measured stuff!). The only deviations I made were I did not have fresh mint, so I used a dash of mint extract, I left out the applesauce, and forgot to freeze the strawberries (I threw them in the ice in the freezer while I prepped everything and they actually got a little frozen). The mint really makes this! It's a little "frothy" in consistency; I may add some ice next time. I'd considered adding a little Captain Morgan to make it a grown up smoothie, but decided not to w/the frothiness. I added some frozen grapes at service and I liked their addition.