This was pretty simple to make using my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm milk and sugar for ten minutes, then added the whisked egg, vanilla, and butter. After that had combined well, I added the combined flour and salt. After that had combined, I took the submitter's advice and added dried Craisins. I had to add an additional 1/2 c. flour to get the dough to jump on the hook, but once it did, I let it knead with the hook for about five minutes or so. I then let it rise in a greased metal pan on my warm oven, covered with a moist towel, for an hour. After that, I divided the bread into two loaves, rolled it out and added the butter and brown sugar. I formed it into loaves and set them in the loaf pans and covered them again with the moist towel and let them rise for a second time for about fourty-five minutes. It only needed to bake for about a half hour. I don't usually time my breads, you just kind of know after a while. They smell done. This was a fun bread to make and smells out of sight when baking. Quite the stress reliever. No way you can be upset when smelling a wonderful sweet bread baking! Thanks, Valerie. NOTE: I did use unsalted butter, lowfat buttermilk, organic flour and brown sugar Splenda. For those of you who are timid bread makers, just go for it. I used to be, but now I really enjoy making bread by hand. Use your Kitchen Aid. It cuts your work in half!

This was different, that's for sure. I doubled the meatball recipe, but kept the sauce ingredient amounts the same. I used low-carb bread and made homemade bread crumbs and added my own spices. I don't usually keep pre-made bread crumbs on hand. The sauce was REAL sweet, even when I added a little dijon mustard to cut it down a bit. The best part about this recipe was that the meatballs weren't mushy, like I've had problems with other meatball recipes. It was edible, but just not for us. NOTE: Next day, I ended up picking the meatballs out and using the sauce from Reunion Meatballs. I didn't want the meal to completely go to waste. I can't afford it.

Like other cake mix cookies I've made, I use a melted stick of margerine instead of oil. I used Skippy Super Chunk peanut butter and added a pkg. of Reese's Pieces. Came together in five minutes and my son made these almost by himself. Great for using up those lone boxes of cake mix in your pantry. Next time, I might use chocolate or devil's food and peanut butter M&M's.

I tripled this, cut back on some of the ham and added some chopped celery, carrots, garlic and onion to make it more like fried rice. I also used brown rice that I'd cooked in organic chicken broth, then cooled. This needed more soy sauce than called for and the ginger had to be cut back some when tripled. Filling, but not our favorite. Little salty. NOTE: Because I can't get the eggs to cook right when I add them to the fried rice, I'll scramble them and cook into a thick egg circle, turning when browned on one side then turning to brown the other. It's one extra step, but makes sure your egg comes out. I also use sesame oil when cooking my eggs, and use less than what's called for.

Wow. Very, very good. I used EVOO and sprinkled fresh lemon juice over the salad. I ended up taking about a half cup of this salad and tossing it with a bit of grilled BLSL chicken breasts and wrapping it up in bibb lettuce. Filling and satisfying.

I used chocolate fudge pudding, 1/2 c. of chopped peanuts and chocolate-peanut butter swirl chips.(Using the peanut butter swirl chips insured that I would not wreck my diet and have any--not a fan of peanut butter. LOL.) Easy enough for my kids to help make, came together lickety-split. I whipped up a chocolate ganache and drizzled it over the top. My husband in one night ate 1/3 of the cake, with a little for the boys. Hit! Not only did it give my kids and I something to do, my family loved it. Keeper! NOTE: Want to make it a little less likely for your chocolate chips to sink, toss your chips in a little of the cake mix. Then, gently stir them in. Wa-la.

Oh, lordy. Are these heaven! I used buttermilk, that was the only change I made. These were gone right off. No leftovers! I did my best to not overhandle the dough and used the top of a fat jelly jar to cut out my biscuits. Very, very good. I tried one bite and ended up inhaling a whole one before I made myself stop. This one's a keeper.

I omitted the sugar and doubled the spices. Very good. Quite tender.

I don't use egg replacer, so I used two large eggs. I made no other changes. My kids liked these okay, but didn't flip for them like they did the Health Nut Blueberry Muffins.

I used FF sour cream and cut this recipe in half. My kids flipped for this. Ate every bit of it. Complete snap to make.

I sauteed the oysters with the vegetables in bacon fat and added some chopped garlic and carrot. This needed a bit more liquid than was even asked for, so I used some of the pan drippings from the chicken I roasted. I did end up adding salt/pepper/sage after giving it a test before sticking it in the oven. With my additions, this is a good stuffing.

I used cinnamon roll instant oatmeal and splenda. Those were the only changes I made. I did wisk together the dry ingredients, then gently stirred in the wet ingredients and the fruit. I did let the batter set for a bit before scooping it into my greased muffin tins. I didn't want them to come out tough. The smell of these in the oven was incredible. I was worried when they came out flat, but the end result was a dense muffin that also came out fluffy. I didn't try any but my family loved them. In fact, they ate almost the whole darn batch in one day. I'll make these again. NOTE: Using the 1/4 c. measuring cup is the perfect measurement to make a good muffin that won't overflow. For me, this made 18 regular sized muffins.

My kids loved this. I actually used the orange-pineapple juice and also my banana was frozen. They gulped this down lickety-split.

I used FF half and half and FF plain yogurt because that's all I keep in the house. My kids didn't even notice. I split this between the both of them and they inhaled it. Then asked me to make another. This is perfect to jumpstart a busy morning.

I used Breyers Slow Churn low-fat chocolate ice cream(Thank you, Hungry Girl!)and reduced fat/low sugar chocolate syrup. This was heaven. Pretty close to those Big Train blended drinks from my favorite coffee stand. I made one with Breyers Slow Churned Cookies and Cream and chocolate syrup for my husband and he loved it. This one's a keeper. NOTE: Next time, I might use frozen yogurt, to bring the calories/fat content down just a bit more.

I didn't add the sugar, as I had ripe bananas and felt the sugar would make it too sweet and I added a 1/4 c. of milk because it was a little too thick to dip. I mushed the banana and spread it on the bread before I dipped it in the egg wash, so the bananas wouldn't fall out when my kids ate them. I had small slices sandwich bread, so one large banana was sufficient for two french toast sandwiches. I think I might add a little nutmeg next time and cut back on the cinnamon.

Very simple. A dense, chewy bread with a deep flavor. My older son helped me make this in the morning before it got too hot. It was simple enough for him to help with with minimal supervision. I did have to cover this with foil about 20 minutes before it came out because it would have scorched if I hadn't. Good contrast against Cha Cha's White Chicken Chili. NOTE: To make your molasses slip easily from your measuring cup, give it a good spritz with your baking spray. Comes clean like whoa.

My kids loved this. I didn't have sourdough but I DID have homemade Mexican Sunset Bread which I used in exchange. My kids each ate TWO sandwiches. Anything to make for a quiet lunch earns all five stars.

Very simple. I'd never made white chili before, this is a good beginner recipe. I added two chopped red peppers which I sauteed with the onion and garlic and used Bill Echols taco seasoning(minus the hot spices because the soup would be hot enough without adding more chili pepper. I've got two kids I'm feeding, too.) I also added a small bag of frozen corn from Tacoma Boys. It's warm here, so I put all the ingredients in the crockpot and let it cook away on low all day. I think that might have been a bad move, because the chili came out kind of soupy. Other than that, I thought the flavor of this was very good, though a little weak. Could use a little more taco seasoning. I made Mexican Sunset Bread to go with. NOTE: I read somewhere that if you mash up one can of your beans, you don't have to worry about it thickening up. That's what I did and it would have worked out great, had I not made it in the crockpot. The next day, I did end up adding another round of Bill Echols taco seasoning and fresh cilantro. That helped the flavor quite a bit.

I don't have a bread machine but I DO have a Kitchen Aid mixer! I proofed the yeast in the mixer bowl with sugar and warm water for ten minutes, then added the sour cream and salsa, then added the dry ingredients. I did use homemade salsa, FF sour cream and Bill Echol's taco seasoning. This came together really well, I only needed a tbsp. of EVOO to pull the dough together to get it to jump on the hook. I kneaded it for five minutes or so with the bread hook, then set it to rise in a greased bowl for an hour. After that first hour, I formed it into a loaf and set it to rise again in a loaf pan for another half hour. I baked it at 350 for about 35 minutes, until the top was browned nicely and it sounded hollow when I thumped it. Smells insane. I paired it with Cha Cha's White Chicken Chili, which was a good choice. It's earned four stars so far, just on it's rockstar ability to be made by hand. I think it could use more of Bill Echols taco seasoning, but the subtlety of the spices called for was nice when paired with the white chili. The bread was perfect, texture-wise. I was afraid that I might have issues when I used the FF sour cream, but I really shouldn't have worried. I'll make this again. Great bread.