This was fantastic! My modifications: reduced the butter and brown sugar by 1 Tbsp each, used 3 ripe, peeled, halved pears, apple cider in place of pear juice, and added the cranberry sauce before the last 15 minutes of baking. I'll probably reduce the brown sugar more and halve the honey next time, or serve it for dessert. It was very sweet. A hit in my home!

Excellent! I used a can of fire roasted tomatoes, precooked 2 cups of dry kidney beans in place of the canned, and added 1/2 tsp cocoa and 1 tsp cinnamon. A keeper, and one I'll make again!

I used 1.5 tsp of cinnamon and .5 tsp ginger instead of the pumpkin pie spice, also subbed 1/2 brown sugar for white. The dough was very moist, more like a super thick batter. I didn't ice them. Yummy!

Good and easy. Made a for delicious grilled chicken breasts, which we used to top salad of baby greens, green onions, pears, craisins, and walnuts.

Yum, yum, yum! Marinated and grilled several chicken breasts - used them for fajitas, chicken enchilada casserole, and quesadilllas.

Five stars with my modifications - pancetta instead of bacon fat, roquefort instead of blue cheese.

I didn't use any vegetable oil. Used half as much sugar as called for... it just looked too sweet as it was. Delicous. Keeps for a long time in the fridge. (At least eight days.)

Very good! Easy and quick, though it did take closer to 15-20 minutes to saute the carrots.

Yum! I had smashed cauliflower at at a restaurant recently so was anxious to try making it on my own. I used about half the amount of butter and stronger tasting cheeses (extra sharp cheddar and romano) so I could use less cheese to lighten it up a bit. The chicken broth didn't reduce much. I could tell there was still a lot of liquid in there, so I drained it most of the way before adding everything else. Next time I'll probably drain it completely b/c the finished dish was pretty soupy. Still giving it five stars b/c it was so yummy and that's easily fixable. Great recipe, a keeper.

This was good, but the beer flavor was not quite as strong as I'd hoped. Next time, I will try a stronger beer, like Guiness, and cook it on the stove for a longer time to really give it time to simmer and for the flavors to soak in. I pricked the brats all over with a fork to allow the beer to get in there. Some of it could be the beer... all I had was Beck's, which is pretty light. Great idea, though, I will keep tweaking to get more beer flavor. I used a couple cloves of fresh garlic instead of the garlic powder.

Fantastic! Here are my modifications. I'm making this many times over, I'm sure. Used about half merlot and half burgundy b/c that's what I had was open. Left out the garlic powder and instead used 3 cloves crushed garlic. Also put on about a half bulb of crushed fennel. I'm not a big fan of gravy from a mix, so I put about 1/2 cup water, about 2 Tbsp flour, about 1 Tbsp chicken bullion, about 1 Tbsp beef bullion in a pot, heated and stirred to thicken. Then added 1 box sliced baby bella mushrooms, covered to cook for about 8 minutes. Strained the drippings / wine from the meat into the pot, heated, and served. Super recipe, thanks!

Loved it! Giving it five stars even tho I modified b/c this recipe gave me a solid base. Rubbed the inside of the fondue pot w/ garlic before cooking, subbed beer for cider, and tossed the cheese w/ flour instead of corn starch.

I just made the bread bowls. Like other people said, they didn't rise tall, but wide. I like that they are a little bland, so I can really taste the chili I put in them. Made w/ my Kitchenaid instead of bread machine. Next time I might proof the yeast.

Fantastic. Made it almost as the recipe states, except I don't much care for corn starch thickened gravy, so I used flour. Served over egg noodles, with steamed broccoli on the side. Looking forward the leftovers. Will make this again.

WOW! These were outstanding! I made two double batches on Christmas Eve, which made enough for six 9-inch round cake pans. I gave five away as gifts and kept one for us. They got rave reviews from everyone! I'm making this a Christmas tradition. I added chopped pecans to the filling (in the same amount as raisins.) These are even good reheated, 18 seconds in the microwave for one large roll. Next time, I'm going to try an orange instead of vanilla icing. Fantastic morning treat! Icing tip: if you give these as unbaked gifts (as I did), put the icing in a zip-top baggie. If they put it on the stove while the oven is preheating, it will heat up to drizzle nicely, so they can cut the corner off the baggie and drizzle the icing. Yummmmmm!

Didn't much care for this one. The sauerkraut took on the taste of the ginger ale, which wasn't good, and the brats didn't taste all that different than usual. If you try this recipe, I suggest you not put the sauerkraut in the pot with everything else. Think I'll stick to grilling my brats, or braising them in beer.

This is really good. I haven't made it in several years, I just found the print out of the recipe card when I was looking for something else at home. I'll have to make it again. I do remember it well, though, and remember that I didn't ice it and it was still super good. I also made mini loaves to give as little gifts.

This was okay. It was really salty (I even used the reduced sodium Stove Top), and the broccoli was very overdone. On a positive note, the chicken was super moist and tasty.

Super good! I used about 1/2 cup whole wheat flour in place of some the white flour to make them just a tad heartier. We'll be enjoying the leftovers later on this week. Yum!

I've made this twice and it's becoming a favorite. Easy, economical, tasty and filling. A winner!