This is one of those recipes we seem to only make for Christmas. My son said he loved these so I made them for a snack for an after school snack! I scaled the recipe back to 9 servings and easily got 18-20 1" sized balls. I also put them in the freezer for 5 minutes before coating. Used a melting candy chocolate to cover instead of using shortening and semi-sweet chocolate. To give a different twist I dipped some in a white chocolate candy coating on one side, stuck in the fridge for a few minutes, then covered the other side with the chocolate. Family LOVED the new twist!

My family really liked this recipe. I could not find the pasta listed in the recipe so I subbed with tri-color fiori. I added a splash of EVOO, minced vidalia in place of shallots, and added about 1/4 cup freshly grated asiago and parmesan cheese just before serving. I'm not a seafood fan, so I saved a small amount of pasta and tossed with grilled chicken.

After seeing a photo of these today, I decided to make them for an after school snack for the kids. I didn't have marinara sauce so I made one with a BBQ sauce (recipe from this site) and another one with sun dried tomato pesto! I also used regular flour tortillas. The kids ate them all!

This is *not* a light and moist muffin. Although the lime flavor is nice and subtle, it's texture is like a cornbread muffin. I got 9 muffins out of this recipe and not 12. Batter was very thick, so I ended up adding 2 additional teaspoons of oil and 1/8 cup milk. I used canola oil instead of vegetable. Topped with "Never Weep" Whipped Cream and grated lime.

I've made a few pound cake recipes from scratch, and this recipe does NOT even come close! Although it is moist, it is light and spongey in texture. Pound cake is heavy and dense. You need to use fresh blueberries to if you decide to make this to give flavor. I did use a french vanilla cake (what I had on hand). I subbed 1/4 cup of melted butter for the oil. Make to sure grease and flour the pan very well for it not to stick.

Average...although me daughter liked this. Personally, I did not like the canned chili in this recipe. To try the recipe out I scaled down to 7 servings, added chopped pepperoni tomatoes after heating. If I were to make this again, I would use my own chili.

I used fresh picked heirloom tomatoes, panko bread crumbs and EVOO. Our garden is overflowing, so I will be making this again. Next time it will be on the grill.

I loved the light flavor of the dressing for this salad! The lemon, walnut and honey combination is flavorful. I used orange/yellow peppers, left out olives (personal preference) and forgot to add the feta before the picture! I used leftover grilled chicken in recipe.

I love Mangos, especially in smoothies. Very refreshing...but tasted like an *icee*. I added plain yogurt, ground flaxseed and protein powder after tasting the original recipe to give it a creamy texture.

A very moist and light cake. I used 4 mini bundt pans (baked 30 minutes) and 1 mini loaf pan (baked 45 minutes). I added the juice of 2 lemons and zest in place of the extract in the batter. For the glaze, I used powdered sugar instead of granulated (too grainy).

I used sage sausage and ground chuck. I sauteed a combination of minced garlic and celery. I baked at 350 for 20 minutes on top of foil. My kids were fighting over these!!!!

My family loved this recipe. This was my first time using peppers and I won't soon forget it (did not wear gloves because my neighbor told me they weren't hot)!! Make sure to wear GLOVES removing the seeds!! I halved the recipe and used 6 larger sized peppers. I par boiled for 3 minutes before filling. There is wayyy too much filling as many reviewers have stated. For presentation, I did not cut the tops off, but cut lengthwise and removed a small amount of pepper and seeds. My kids were eating these so I used a country sausage and ground chuck mixture. I subbed onion powder in place of the onion. I will make again since we have a ton of peppers.

My family enjoyed this recipe. I scaled to 4 servings (got 5) and used fresh herbs from my garden. The fresh herbs are a must for best flavor. I had jumbo shrimp so I boiled them for about 2 minutes then put in cold water while preparing the sauce. I used leftover grilled chicken for 2 servings and shrimp for the other 3 servings. I did follow the recipe as stated but will try half and half next time to cut down on the calories.

Nice flavor. I cut back to 1/3 cup of soy sauce and 1 teaspoon salt. I was out of spicy brown mustard so I had to sub dijon.

Easy, moist and flavorful! My family loves these burgers.

Hubby said this was good. I used a jarred horseradish sauce cause this is what I had on hand.

Kinda bland as is. Nice mild flavor AFTER adding a few dashes of celery seed, fresh parsley, garlic powder, paprika and two more pieces of crumbled bacon.

I love the quick and easy process to make this squash! I used less brown sugar than stated. I will try agave nectar next time.

A 3 1/2 star recipe as is. This recipe does NOT state what type of applesauce to use. Do NOT use sweetened! After reading reviews, I used *unsweetened* applesauce, cut back on the sugar by 1 cup and it was *still too sweet* (and I like sweet)! I added an additional 1/4 cup of ketchup and a few dashes of crushed red pepper flakes to tone the sweet down. I used this on ribs wrapped in foil and basted the last 1 hour every 15 minutes. Be careful because the sugar burns easily and it was hard to remove from the foil.

Made these for my teens for lunch. I used a mini muffin pan to make them bite size, so my hot dog pieces were smaller. Serving size was 12 muffins. The did eat them but no comment as to whether they liked them or not (they usually tell me how good a recipe is). I suspect they will stick to eating their hot dogs with coney sauce and shredded cheese (or plain old ketchup)!!