These were a very bad thing for my family to have discovered. They are not overly sweet, which I love, and they are addictive. The only change I made to this was to dribble on a little orange glaze over the top of the warm scones, and I think it really finished them off nicely. They remind me of Christmastime. And it helps that my kids eat the heck out of them!

I was very happy with the way these turned out. The dough was a little sticky, so I had to add roughly 1/3 cup more flour to make it workable, but it was a very easy recipe. I served it with hummus and a cucumber salad my friend had made, and it worked very well. About half of my pita puffed and pocketed, and I realized that the ones I forgot to flip before baking were the ones that puffed, so now I know how to make American pita pockets, too! I will be making these again soon, my daughter adores them.

Just wonderful! I made it for Thanksgiving this year, and the whole thing got eaten in half an hour. Not too sweet, but still nice and rich. My yam weighed in at 1 lb 6 oz, so I was afraid that it might not all fit in the crust, but it just made a nice deep pie. I used my own crust recipe from Jeff Smith, and it worked beautifully. I did use half white sugar, half brown, and I was out if vanilla (that is a new one for me, lol!), and I added a pinch of ginger for depth. Thanks for sharing, this will be my new standard!

This turned out just beautifully! I always put off making pizza because I always forget to put the dough up to proof, but now I can procrastinate and still have dinner on the table! The mix was a bit sticky, so I added another 1/3 cup flour to make it easier to handle. I only made one very large pizza, but you could easily split this into two thinner crusted large pizzas. My family of four devoured this faster than take out, so I am gonna have to divide it into two next time for sure. Thanks so much for this, its now on the rotation!

These were awesome, once I got them working. When I put the egg in, it made things WAY to liquidy, so I doubled everything else to make up for it. It only made about 4 patties for me, even after I doubled. In all, this is an EXCELLENT base for bean burgers that all my friends liked. It needed a bit more spice, but I had forgotten the hot sauce when I made it. Next time I will make a nice peppery broccoli slaw to top them, and these burgers will rock!

This was disappointing to me. A little bland, and too oily for sure. I followed the recipe exactly, though, and normally I tweak them just a bit. With a few of the suggested changes it would have been great. More spice, applesauce instead of oil. Good start, though.

I got many many great comments when I made this for my cook's meeting. Personally, I thought it was a little bland, and a few others thought the same, but had I doubled the seasonings like others had this soup would have been wonderful. Warm and rich and smooth, and very versatile. You can take this dish in a lot of different directions.

Unbelievable! This was well worth the effort of making! I am so glad I found such a good recipe when I finally got up the nerve to try and make this stuff. We will certainly be making this again, but I will have to double it so there is enough for the kids this time! The pressing through was a little difficult, but I found that by setting the pot of water (already hot and on a pad) on the floor and nesting the colander at the top, I could press the dough through with a spatula without breaking my back or wearing out my arms. When it all was pressed through I put the pot back on the burner and it came to boiling again right away.

The whole family loved this, and the dumplings came out just right! I am so happy to have a good easy dumpling recipe that doesn't come from a box! I did double the soup portion, and we had just enough. My father used to make something very similar to this but he used milk instead of broth, and I think I prefer it that way, but broth is cheaper! My husband, however, raved over this and even ate the leftovers, which he never does! This has been put on the rotation, ty!

You have to REALLY like ranch dressing to enjoy this dish, I am not a huge pasta salad fan.

This was good, but a little bland. A bit more hot sauce, onion, and beer will fix it. We served it with crackers b/c toasted bread really didn't hold up, it was a little to thick. Coming to the next potluck with a little fixin'!

Hubby made these this morning, and they are just sinful! We are bringing them to Christmas brunch this year, for sure! Thanks!

These are great, and the batch is huge! I like to freeze half the batch for later. They thaw quite nicely! The cereal makes them nice and crunchy too, but I make sure to crush the flakes a little. Large flakes can make these hard to eat.

Just amazing! I took some advice, and cut out 1/4 cup of oats, and added 1/4 cup applesauce. The applesauce was really necessary to make it moist enough to bind. We used dried cranberries, chocolate chips, and slivered almonds. And it certainly has to cool COMPLETELY before cutting, or it will fall totally apart (which is when you use it for breakfast cereal, hehe!). My kids ate two batches in three days, I had to hide them! I'll be buying oats in bulk from now on, thank you!

I hate to do this, but we followed the directions to a T, and thought this was just awful. The spice was nice, but it was way, way too acid, it was like oily vinegar with some ketchup thrown in. I think we are going to play with this one a little bit, though, it has potential.

Our family has been eating this for years, with a few changes: We don't add water, and a little less milk. Slice 1/4 of an onion and saute it with the chops, along with just a touch of garlic, half a clove or a sprinkle of powder. The thing that makes this really REALLY good is cast iron. Brown everything in a good seasoned cast iron pan, and stick the whole pan right into a low oven for an hour. It really makes all the difference!

A wonderful comfort food for cold winter nights and Sunday mornings!I have made something similar my whole life. I also use a lot more bacon, about 1 slice per potato, and I saute in some onion. The eggs don't get scrambled in, I push the potatoes to the side and fry them. The bacon stays in the pan while the potatoes are frying, and the cheese just gets melted over it.