did in the oven as another suggested,,yum!

this was great!

this was great, I let it rise under a towel at room temp, took about 1-1/2 hr. Great pizza..I parbaked the crusts as well. Made one thicker and two thin (and some bread sticks) from one batch. The thin turned out crispy,the thick soft, but so flavorful from the garlic powder. I omitted the Oregano

followed all the tips, from skipping the first egg wash, to adding some sugar to help the yeast out. Was good, next time will make 4 or 5 instead of 8, as they were smaller than I thought after rising. I added some oregano, and I think they would have been better without it...will make again, after I get a standing mixer. Used a hand one, and practically had smoke coming out, the dough was too thick for it.

great, used sirloin steaks, browned them, then baked at 425 for about 35 min. Next time I will add more of the garlic butter yummy-ness. My hubby doesn't normally like steak much, but said this was a keeper

this was great...so much better than storebought...and better than the recipes I have tried with "flour and milk" as the base..YUM!

used 1 c fresh raspberries, and 1 c frozen blueberries...yum, this was great and so easy!

great, I just cut the bacon in small pieces, and stirred it all together and baked in the dish. A tad sweet, but nice for a change!

good, used real garlic. I liked it more than my hubby did, is nice for a change of pace

needed more brown sugar, I tried rolling the balls in it, wasn't enough

used low sodium soy sauce and this was great! The onions tasted like the kind in stir fry dishes at Chinese places. YUM

I tried frozen broccoli, and that may be why it was not that great

WOW! This is incredible...Just had my first 2 bites (warm) and had to come and review immediately! All I added was an extra half cup of fresh blueberries, to finish out the container. I will definitely be making this everytime I get some fresh blueberries! I need to find a way to convert this to muffins as well. I don't even care that it isn't healthy....it is so good...everyone deserves something this good once in a while! WOW and WOW

these were great! I followed the suggestion of letting them rise longer to make them more fluffy and soft...they are really a keeper..yeah!

followed the recipe, except cut the sugar in half as suggested by others. I also did not use a crust ...it was wonderful and both my young kids liked it as well

the chicken was moist..but all I could taste was the balsamic vinegar and it was way too much for my husband and I....and that is after only marinating it for about an hour and a half. Not the recipe for us, but for those that love vinegar it may be fine

This was very good, although I may try just using half the amount of cream cheese next time, for the calories..

very good, I did brown the roast, may try cooking potatoes with it next time...this was especially good leftover in sandwiches...wow

**I have an easy way to keep it warm without using the stove..but first I'll say I .....I have made this tons of times...as long as you use the powdered milk, it will be thick enough. I follow the directions, but once it hits 115 degrees and I've added the live cultures, I pour it in jars, and set on a heating pad on low, with the jar wrapped in a towel and a metal pan over it. 7 or 8 hours works great. (I learned the heating pad trick from the book "the complete tightwad gazette") and it ALWAYS works. If you go for a longer time, it gets more tart. I have used it in place of sour cream in recipes, and when I make some, I put some in an ice cube tray and freeze, so I have some to use as the starter for my next batch. YUM!

good but definitely greasy. I added some garlic powder..and cut the onion slices big...will add a bit more seasoning next time too...texture was nice!