These were easy to make, delicious, and turned out beautifully dotted with fresh blueberries. These, however, are not scones... they are more like muffin tops, and slightly chewy. But I loved them and will be making them again. The lemon zest icing is amazing.

I second the person's opinion that this is a very forgiving recipe. I used a red zinfandel wine that I had on hand, with everything as directed except triple sec because I didn't have any. Went over well for a tapas party and complimented my theme perfectly.

I followed this recipe as written, but reduced to 2 servings and probably used less cheese than called for. I find it easier to hold "stuffing" in chicken when the breast is pounded and then rolled, so that's what I did, but it shouldn't matter in the end. This chicken was delicious! I served it with simple sauteed summer squash for a fantastic 30 minute meal. Thank you!

Another reviewer said it best - It sounds too simple to be this good, but it is great! So easy to make that I will likely be making this again and again. Thanks a bunch!

These are ok. I used brown rice cooked with garlic and added a bag of frozen pepper/onion blend to the mixture. I have a ton of them, so I'll definitely be eating them for a while. I'll update if they get better upon my second one.

These pancakes were wonderful! Per other reviewers, I added an extra egg, more walnuts, about 1 tsp each of vanilla and cinnamon, and a scant 1/2 C of flaxseed meal. I served these with grapefruit and orange segments. SO YUMMY!

These were fabulous. I made them just as the recipe called for with the addition of 1/4 cup chocolate chips. I was worried with the batter at first because it was so dry and crumbly (not like any other brownie batter I've seen...) but the zucchini slowly moistened the batter and they baked up just right. The brownies were not too sweet, so the frosting was a perfect compliment. Great recipe - I will definitely make these again.

I'm not sure what I made here, but it was not very good. I do like similarly-named restaurant recipes, but this chicken's bourbon smell was overwhelming and the finished sauce was pungent yet tasteless.

Absolutely amazing! The orange really sets this one apart. Can't wait to make again! I quadrupled the recipe and made 16 mini-loaves with 3 navel oranges.

Wonderful and easy.. :)

My first attempt at greens for a "Southern comfort food" theme dinner party. I used turnip greens with this and I'd say they were a success even though some of my guests were a little hesitant. I only simmered about 40 minutes and used bacon instead of ham hocks, so I'm sure these could only be improved when using that key ingredient. Thanks!

Best green beans I have made to date. I was already roasting a pork shoulder, so I used a chunk of that instead of a ham hock and it worked wonderfully. I only used 2.5# beans, and crumbled crispy bacon into the pot right before serving. I can't wait to eat some leftovers!

Can't get a better stand-by au gratin recipe. The food processor made quick work of slicing those potatoes. I doubled the recipe and used a 13x9 Pyrex dish. I added a tsp each of garlic powder, cracked pepper and dried parsley to the cheese/milk mixture before pouring it over the potatoes. I did overfill the pan and the cheese bubbled over and onto the bottom of my oven... and is now a huge mess, but that's not the recipe's fault! :) You will enjoy these, so give them a try.

These were better than expected because I don't usually like "biscuit mix" biscuits. But I used fat-free Pioneer brand and they came out great except that the bottoms blackened before the cooking time was done (hate that). Maybe a lower oven temperature and a couple more minutes would do the trick. These were gone before dinner was even served!

Crust was soupy to pour into the pan and remained soft throughout.. even after over an hour of cooking. Makes tons of "crust" mixture for the amount of peaches called for. This still had "raw" dough in the center when my guests were ready for dessert. I'm thankful someone else brought cheesecake, because this was not good enough to serve. I won't make this again and I'm sorry I wasted my peaches.

These came out good, even with no-fat baking mix. I used Owens hot sausage and baked for 25 min. on a roasting rack. I stored in an airtight container to redistribute moisture as one reviewer suggested and that worked well. These are not too greasy at all and I would certainly serve these for guests at a party.

My first attempt at lemon bars... and it was a complete disaster! The only thing I can think of that might have turned this ugly is the use of parchment paper under the crust in a glass Pyrex baking dish. In the middle of baking, I checked on them to make sure they weren't getting too brown.... and the crust had floated to the top! The parchment was somewhere in the middle, with lemon filling above and below it. What a waste and what a a mess! I did cook it through, just in case it could be salvaged, but it was a goner. I tasted a small piece minus the paper, and it would have been great had the crust stayed where it was supposed to....

Good recipe - not too sweet, not too spicy. I made these into mini-muffins and will keep in mind for next holiday season.

Smelled great and tasted good. I gave these away in small corked bottles I found at a craft store. I attached a recipe for Italian Margaritas and was sure to tell recipients to store upright and use within a month or two. I'm glad I tried it. Thanks.

STUPENDOUS! This sauce was wonderful and thickened up to just the right consistency. I used half-n-half, fresh basil and double the amount of spinach for a delicious lunch I will definitely make again. GREAT!