Yummy! These were really delicious. I used 1 cup regular flour and 1 cup whole wheat flour, plus a tablespoon of wheat germ. I only used 1 tsp of cinnamon and added 1/2 tsp of cloves. 2 cups of oats were plenty. I also added 3/4 cup shredded coconut and 1 cup cinnamon chips. Chopped almonds or pecans would have been really good in this but I didn't have any. The batter was kind of crumbly, so I did form them by hand into balls, but I did not flatten them with a fork or top them with sugar. I baked them for a full 10 minutes. I got 46 cookies out of this recipe. Less than 24 hours later, there are only four left! I will be adding this to my recipe box for sure!

I made this the other day because I thought it mimicked a recipe I have and couldn't find. When I got the first layer all mixed up I thought it seemed way too runny to press anything into it, and I couldn't picture it baking in an hour either. So, I mixed the cake mix right into the pumpkin mix. I didn't have any pumpkin pie spice so I used 2 tsp cinnamon and 1 tsp nutmeg. I also didn't have pecans, so I decided to add a cup of chocolate chips. It baked in the time suggested to a really moist cake with a wonderful flavor. I will definitely make this my way again, and give that 5 stars. I feel the recipe as written, however, is only a 3.

This is pretty much the recipe I use and that has been a part of my family ever since I can remember. There are some minor changes I make. First, 2 28oz cans of Bush Homestyle beans will make a good amount for a crowd. For my family of 5, just one can will do. I do NOT DRAIN THE CANS!!!!! You will lose flavor! Take out that nasty piece of salt pork or whatever it is. Dump the beans in a crock pot. I don't bother sauteing the onion or cooking the bacon before hand. I just cut up my bacon (1/2 lb for the 2 large cans I mentioned) and onion and put it right in with the beans. I eyeball the ketchup, mustard, and brown sugar, but I know that my ratio is different. If I had to guess, I'd say I probably use about 3/4 cup ketchup for the 2 cans of beans I mentioned earlier, 1 (maybe 2) tablespoons of mustard, and 2 or 3 loose handfuls of brown sugar. Let it cook all day on low. About an hour or so before you want to serve it, give it a taste to see if it needs anything, and if seems soupy, just turn the crock pot up for that last hour. These are the only baked beans I will eat.

These are our favorite potatoes. I make exactly as written, except I add a little milk and a minced clove of garlic to the potato water.

This is our favorite beef gravy. I use a can of beef broth plus 1/4 cup of water because I think it's more flavorful. And I use a tablespoon of onion powder instead of chopped onions, because I'm a lazy cook. Instead of making a rue on the stovetop I melt the butter in the microwave, then add the flour, cover it with a lid and shake it. Then I add that to the gravy (again I'm a lazy cook). I also like to add a few shakes of worcestershire sauce and an envelope of gravy mix.

I used to love creamed corn as a little girl. There was one brand that made it (yes, canned) that was so good. And then they changed their recipe and now it's nasty. So, I've been on a quest of sorts to come up with something I love. I halved this recipe. We have two adults and three children in our family. You can't find 20 oz bags of corn around here, only 16, and that is enough to feed our family, and I didn't want leftovers in case we didn't like it. I used one can of evaporated milk instead of whipping cream and milk. I didn't use any MSG, sugar, or flour. I used both white and cayenne peppers, and added a little nutmeg, and some parmesan cheese. It was okay. Three out of five in our family hated it, one loved it, and I thought it was not bad but not great either. I probably won't be making this one again.

This was so good tonight. I used only 5 chops, but I wish I had used more because I want seconds and I have to leave the 5th one for my husband. I rubbed both sides of each chop with minced garlic, seasoning salt, and black pepper. I did not use flour because I forgot it, and I don't think it needs it. I forgot to make bread crumbs last night, so I used about half a bag of Stove Top and it worked very well. I'm not sure 2 eggs was necessary, as I had quite a bit left over. Next time I'll use one egg at a time. I cooked the chops for 5 minutes on each side in canola oil before baking. While baking the chops, I first sauteed a can of mushrooms, two sliced green onions, and two minced garlic cloves in the oil that was left. Then I added my cream of mushroom soup. I also added a can of cream of chicken soup. We don't cook with alcohol so instead of wine, I used the liquid from the canned mushrooms along with the milk. I added some garlic powder, parsley, thyme, and just a pinch of ceyenne pepper to the sauce. After I had baked the chops for 20 minutes, I poured the sauce over the top and baked for another 20 minutes. I served this with corn and salad, and it was delicious. These are the best pork chops I have ever made and this is the only way I will make them from now on!

Mmm. I grew up on this stuff made with fresh peas right out of the garden! This was good. I used all the milk called for, and 4 small russets. I felt it was missing something even though I added some lemon juice as suggested by another reviewer. It had plenty of pepper flavor from the white pepper so it wasn't that. We thought it needed more salt so we salted ours right on our plates, but that could have been because I used unsalted butter. There is still something, though, that I can't quite figure out that is missing.

This is a really good recipe as is for apples, pears, graham crackers, marshmallows, etc, but 1/4 tsp cinnamon and a half bag of toffee chips takes it over the top. Yum!

This was very good. I was making these for a party so for a little more presentation, instead of using tortillas, I used three different kinds of flat bread. I also used flavored cream cheese, and used different kinds of meat and veggies in each one. The first four that I rolled were spinach flatbread, spread with garden veggie cream cheese, and topped with roast beef, mozzarella cheese, and alfalfa sprouts. The next four were sundried tomato flatbread, spread with sundried tomato and basil cream cheese and topped with turkey, mozzarella cheese and cole slaw. And the last four were Italian flatbread, spread with onion and chive cream cheese and topped with ham, mozzarella cheese, and cole slaw. About six slices of meat overlapping across the flatbread is good, and you want to keep the cheese, sprouts, cabbage, or whatever else you use to just a nice sprinkling or it can be a little overpowering. If I had had time I was going to do an all veggie with a sundried tomato flatbread, garden veggie cream cheese, chopped black and green olives, and cole slaw. Chopped cucumber would have been delicious too, if I had had any. These were a hit at the party, and everyone really enjoyed them. And best of all, my 2 year old was asking for some and I was giving her the very end pieces that are usually kind of ugly when they're cut off. She never would have eaten it as a regular sandwich.

This was really good! My only complaint is that the recipe calls for way too much mayo. Next time I will halve it, at least. I used fat free mayo. I didn't have wasabi, so substituted for horseradish. I also substituted onion powder for the green onions, and ground ginger for the fresh ginger. I was wanting a more Asian taste, so I added a splash of soy sauce, and a splash of rice vinegar. I also added a dash of pepper. I put mine of wheat bread, topped with cheese, and put it on the George Forman for 4 minutes at 400 degrees. It was very good. I think I'll have another for my dinner tonight!

My mother-in-law and I are the only squash eaters in my husband's side of the family, and I was asked to bring some to our Christmas dinner. I thought this looked interesting because I love sweet potatoes and apples, and I've always thought acorn squash has a similar taste to sweet potatoes. We really liked it. I did increase the cinnamon to a full teaspoon, and added 1/4 teaspoon of nutmeg and cardamom. Instead of dotting the squash and apples with butter, I melted the butter, and then mixed it in a separate bowl with the sugar, salt, and spices, and also added a tablespoon of lite pancake syrup then poured it over the squash, and mixed it in. I took out the walnuts because my mother-in-law has an allergic reaction to them, and replaced them with craisins. This was the only thing I did not like about it. I generally love cranberries, but I did not like the flavor they added to this. Next time I will use pecans (mother-in-law only reacts to walnuts), or I could see pistachios tasting good in this. I also thought it could use a little more salt, but I tend to like more of a salty/sweet flavor in squash. My kids liked this too, and I ate some leftovers for breakfast the day after Christmas. I'll be adding this to my recipe box.

This definitely gets points for being easy to put together on a busy morning, while still being festive. I was cooking for a family of 5 so I halved the recipe. I did not use sausage, as I had cubed ham that needed to be used. And to make it more kid friendly, I took out to green onion and green chilies (I would love these, but my kids not so much) and used onion powder to still get some onion flavor, and replaced the chilies with black olives. I also used 1 can of mushrooms rather than fresh because fresh make me sick. I served with homemade salsa. Next time I will definitely either use sausage, or I will thinly slice the ham, because I wasn't in love with the consistency of the cubed ham in the egg mixture. Everyone in my family except my 2 year old ate it, but she doesn't count because she was obsessed with her applesauce. My 7 year old texture/taste sensitive son said it was good and ate most of it. Since we also had pancakes, bacon, and milk or oj to drink, I call that good! My 5 year old declared it YUMMY! I am only taking away one star because I wasn't in love with the consistency brought on with the flour, and think that maybe next time I won't put as much. All in all, it was tasty, and we will use this again next Christmas.

I made these for my family's Christmas Eve party last year, and they were gone in minutes. I was asked to make them again this year. I only cut the bacon in half, and dredge both the smoky and the bacon in brown sugar, then wrap the smoky and stick a toothpick through. When all are wrapped, I put them all in a ziploc with any remaining sugar or any syrup that was made while they were being prepared and let them marinade in the refrigerator all night. Then an hour before I need them I put them on a foil lined baking sheet and sprinkle them with more brown sugar. I bake them at 400 degrees for 15 minutes, then take them out and flip them over and bake for an additional 15 minutes. Then I put them in the crock pot. I add 1/4 cup pancake syrup to the sugary stuff in the pan and pour that over the smokies in the crock pot. Then when I get to the party, I keep the crock pot on low until they're gone. *** Small Update: I got a George Foreman grill for Christmas. We had some of these left over this year. My husband took them and put them on the George Foreman to heat them up yesterday, and it just slightly caramelized the sugars and gave them a wonderful taste and texture. We will definitely remember that when it's time to make them next year!

Hmmm, I'll give it 3 stars because they taste good, but I didn't really like how they turned out. I tried these because I promised my kids cut out sugar cookies that they could frost and decorate for Christmas, and I have lost my old, tried and true recipe. I made them exactly by the recipe except that I used all butter because I never buy shortening, and that I only put them in the oven for 9 minutes. I froze the dough in a ziploc in the freezer for 20 minutes, and then put it in the fridge until I was ready to roll them out. Then I kneaded the dough a bit to warm it up, and rolled it out between waxed paper, and cut out the shapes. I baked it on foil lined pans for easy clean up. What I don't like is that they spread all over in the oven, sticking to one another and did not hold their shape of the cut outs well -- not like the ones I am seeing in all these pictures. The kids won't care as long as they have something fun to do in the morning while I am busy with Christmas preparations, but I think I will keep looking for a good sugar cookie recipe.

I had to interrupt my annual holiday baking/cooking marathon to review these amazing cookies. I have never ever liked gingerbread, even though I have always appreciated the spices used in it because it has always been just too strong. But these have just the right amount of bite without being overpowering. I did make some changes, mostly due to error on my part. I was mistakenly using the full sized teaspoon when measuring the cloves instead of the 1/4 teaspoon. Luckily I caught myself after using the spoon only twice, but I was worried because cloves is the one spice that I can usually only take in very small doses and I was worried the cookies would be too spicy. So, I increased the cinnamon and ginger to 2 teaspoons, and added a 1/2 tsp of nutmeg to try to even things out. I was worried about the molasses making the cookies too spicy after my mistake with the cloves, so I used lite pancake syrup instead. I'm not sure if it's because I'm at a high altitude or what, but I ended up with a bowl of very dry crumbs. Not at all the moist dough I was picturing due to the various reviews. So, I added 1/4 cup of unsweetened applesauce and it was just what it needed. It was the perfect consistency after that. I used 1/2 a bag of white chocolate chips because that's what I had, and followed the advice of other reviewers and baked them at 330 degrees for 10 minutes. They did not come out as attractive as the cookies in the picture, mine are more flat, but they are soft and yummy.

I'm so happy I found this recipe again! I made these last year and they were so good. I wanted to make them for a Christmas party this year, and I must have forgotten to add them to my recipe box. I'm thrilled I found the recipe again, and made sure to add it. I do make some changes. I use unsweetened applesauce instead of butter or shortening to make them healthier. I don't care for cloves, so I substitute that for allspice. I also increase the cinnamon to 1 1/2 tsp, and add 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp pumpkin pie spice to make it just a little bit spicier. But these changes are not enough in my opinion to take away from a 5 star rating, since they are more due to preference and not due to a bad recipe. Last year I used golden raisins because that's what I had, and this year I used regular. Both are delicious. I lined my pans with foil for easy clean up, and 10 minutes in my gas oven was perfect for cookies that are just slightly cake-like, with just a hint of crispness. These are fabulous and I will keep this recipe to make again and again.

This was good. I did make some changes. I used light margarine instead of butter (I didn't melt it first, just mixed it in straight from the refrigerator), half white sugar and half brown sugar, only 1/4 tsp of salt, fat free sour cream, raisins instead of walnuts, and added a tablespoon of vanilla, 1 tsp of cinnamon, a 1/2 tsp of nutmeg, a 1/2 cup of coconut, and an extra banana (I mashed all the bananas). It has a good flavor, and is nice and moist. Next time I'd like to try fat free vanilla yogurt instead of sour cream, though, as I think we'd like the flavor better. I also couldn't find this size of pan, and could only find an 8 by almost 5 pan. So, I did two of those, which meant I didn't have the nice loaf I would have had if I could have found the right size. Next time I'll make them into muffins so I don't have that problem. I would love to know what this tastes like using splenda and brown sugar baking splenda for a low sugar version. If I try it, I'll edit my review. Otherwise, nice recipe, and I'll use it again.

I've made this a few times and I love it. It's flavorful, and so easy. I do make a few changes, though, mostly in the interest in saving some calories. I don't coat the meat in flour or brown it in butter. I just put it right into a heavy duty pan, and place unpeeled red potato wedges, baby carrots, and onion wedges around the roast. Then I sprinkle some garlic powder on the roast, and then sprinkle the package of onion soup mix on top, (I use the whole thing) then pour 1 can of healthy request cream of mushroom soup over it. I don't cook with alcohol, so I substitute that with 1/2 of a soup can of water. I don't have a covered oven pan, so I just cover the whole thing with heavy duty aluminum foil, and bake it in the oven at 350 for 3 hours. This is good with both beef and pork. It's fast to put together, and always comes out great. Thanks.

I am Jayme. I've done a little playing around with this recipe since submitting it, and wanted to pass along some of the things I've done. First, for a low calorie version, you can use 1/4 brown sugar baking splenda instead of 1/2 cup brown sugar, and use fat free mayonnaise instead of regular. About a month ago, I was playing around with this recipe and added 1 cup of craisins, 2 diced braeburn apples, and 2 broiled and diced chicken breasts. I took it for Mother's Day and everyone loved it, and although I still love the original recipe to go with a simple dinner of burgers, hot dogs, or sloppy joes, the updated version is my new favorite salad to take for pot lucks and to serve with pork chops.