Wow, were these good! I found it easy to flatten slightly as I spooned them, which made for a prettier cookie. I would definitely drizzle a glaze on top (mix 1 cup powdered sugar + 2 Tbl. milk). Thanks for the recipe!

These were great! I baked on parchment paper - easy! As another person suggested, I baked for 25 minutes, then 6 minutes on each side. Tip: if they start to crumble when slicing, they haven't cooled enough. Thanks for the recipe!

Awesome! I wanted to use fresh herbs as others suggested, but didn't know how much to use, so I looked it up. 2 1/2 tsp. dried sage = 5 tsp. fresh, 1 1/2 tsp. dried rosemary = 1 1/2 Tbl. fresh, and 1/2 tsp. dried thyme = 1 sprig fresh. Perfect amounts! I reversed the amount of whole wheat cubes and white cubes (i.e., used 1 1/2 cups white and 3 3/4 cups wheat) to make it more hearty & healthy. My butcher made me some turkey sausage by taking ground turkey and adding 'breakfast sausage' spices (loved it!). As others suggested, I added an egg and an extra 1 cup stock (actually, I used chicken broth) - definitely needed both those additions! I baked in 13x9x2 pan COVERED in foil for 40 minutes on 350, then 15 minutes UNCOVERED. Perfect! Thanks so much for the recipe - this one's a definite keeper!

Wonderful, quick, and easy! I put 2 potatoes in the microwave at once, for 10 minutes total (turning over after 5 minutes), then repeated with another 2 potatoes. I cooked the meat mixture on the stove instead of the microwave - used 1 lb. beef, 1/2 cup chopped onion, and 1 cup chunky salsa (forgot the Worchestershire - wasn't missed though). This meat mixture was the perfect amount for 4 medium baked potatoes. Thanks for the recipe!

This was wonderful! I like a lot of veggies, so I used 2 zucchini, and also added a chopped red bell pepper. Instead of onion, I used green onion - just a personal preference. Thanks for the recipe!

These were fantastic! I thought olive oil sounded a little weird for pancakes, so I used vegetable oil; I also used skim milk instead of soy milk (not a soy fan). Fresh blueberries instead of frozen were a wonderful touch. Thanks for sharing!

This was wonderful! I did need to double the honey, or it was just too tangy for my taste. Thanks for the recipe!

I thought this made a pretty presentation, but turned out quite dry. Maybe wrapping in foil first? But then not sure how they would get crispy on the outside. I think I will try tweaking a bit more...

Awesome, and so easy! I used 4 kiwis instead of 3, and omitted the croutons (just didn't think they went). I didn't have raspberry jam, so I substituted strawberry jam - wonderful! Note that the raspberries 'bleed' on the kiwi and almonds after a day, so be prepared to eat it the first day. Thanks for the recipe!

This was really good, but the recipe needed a few tweaks. I used 1 cup 2% milk + 1 cup half-and-half instead of whole milk (was all I had on hand). The cake didn't rise very much, and I think it might have been because the flour (gluten) was overworked. Next time I will add all the flour, beating just until blended. I read the reviews about the cake being too milky, so I added only half the milk. An hour or two later, the cake had absorbed it all, so I ended up adding the rest (so for next time, I will add all the milk to begin with). I mixed up a package of fluffy white icing (box mix) for the frosting. Wonderful! Served fresh strawberries and blueberries on the side. Thanks for the recipe!

This was wonderful, and so easy! Next time, I will double it. Didn't have enough to cover a batch of sugar cookies. Thanks for the recipe!

This was good, but as others stated, it was more like Thousand Island dressing. I used pickle relish instead of pickles, and did add 1 Tbl. mustard, and that helped some, but I think I will keep looking for the recipe I had in mind.

This was great, but I had to make a couple of changes (had ideas from another very similar recipe) to make it more flavorful. First, toss the beef in 3/4 tsp. pepper and 1 1/2 tsp. salt before cooking it. Use 1 Tbl. olive oil instead of 2 tsp. vegetable oil, and add a bay leaf to the onions, garlic, and mushrooms, cook until onions are wilted (not brown), THEN add the beef and brown it. Pour the beer over the tomato paste in a small bowl, let the foam subside, stir well, THEN add it to the beef mixture (no beef broth needed at all). Cover and simmer for 15 minutes, THEN add potato wedges (not diced - or they get too mushy) and baby carrots. Continue cooking for 45 minutes. Follow the cornstarch step as written. Perfect! Now I have the recipe online. Thanks for sharing yours!

This was wonderful, and so easy. I used pre-cooked, seasoned chicken breasts to save time (left off the butter since they were already cooked). I used an entire 1-lb. package of frozen broccoli (needed more veggies), and egg noodles instead of spaghetti (easier to eat). I would suggest mixing the soup, milk, and pepper in a separate bowl before adding to the remaining ingredients (easier to incorporate the soup that way). Thanks for the recipe!

This was awesome! I omitted the red pepper flakes (don't like super spicy). I was making "Dee's Roast Pork for Tacos" from this site, and didn't have a packet of taco seasoning. I mixed this up in no time, and it was wonderful. Thanks for the recipe!

These were good, but not the "to die for" cookie I expected. I think I prefer regular tollhouse cookies.

This was great! I was looking for a homemade cake recipe that didn't call for buttermilk or chocolate squares, as I had neither on hand. This did the trick! Thanks for the recipe!

Fantastic! I added 1 cup white chocolate chips and 1/2 cup macadamia nuts to mine (instead of walnuts). Wow! Took only 5 minutes to put together. Thanks for the recipe!

This was wonderful! I added a large bag of frozen (cooked) broccoli, and doubled the sauce (didn't double the ketchup, but DID double the soy sauce). I am a wimp with spicy things, so I omitted the crushed red pepper and added a pinch of cayenne instead (perfect!). I used 2 lbs. of shrimp (i.e., head off, 2 lbs. *before* peeling), and served over jasmine rice. I think next time I will triple the sauce. Thanks so much for the recipe!

This recipe had wonderful flavor (don't change any ingredients in the recipe!), but I didn't like the fact that it softened when at room temperature. I couldn't serve this, and kept having to refrigerate it, yet if I forgot about it and left it in the refrigerator too long, I couldn't cut it without it crumbling everywhere. Maybe it needs some parrafin? I'm not sure, but I don't think I'll be making it again.