I used my Kitchen Aid mixer to make this bread. I proofed the yeast with the hot water and honey for ten minutes, just used a wisk to combine all ingredients. When the yeast was ready, I added the melted butter and all the dry ingredients. It took another 1/4 c. of flour to get the dough to jump on the hook. After that, I let the hook knead it for about five minutes. I did a double rise, once in a greased bowl for an hour and once in the loaf pan for about a half hour. It didn't rise much, but I've come to expect that with breads made with honey. I think it was a good bread, though a little salty. I liked the chewy texture, as did my family. If I make it again, I'd cut the salt in half.

This is very close to how I make my wings. Only change I do is to double everything but the butter and add two tbsp. of homemade ranch dressing. Perfect amount of spices and not too buttery. I don't fry mine, I bake the wings for 20 minutes until a little crispy turning halfway through, then I toss it with the sauce. I then bake it again for another 12-15 minutes or until crispy. It cuts down on the oilyness. Try it with the ranch.....you'll love it. NOTE: Depending on the size of your wings, you might need to add more or less to soak up some of that sauce. I've found that Costco's wings are a bit bigger than others I've used.

I made a trial run today to see if I wanted to include these in this year's Christmas baskets. Very good. I did add an 1/8 of a tsp. of nutmeg as well. While they were still warm, I sprinkled the nuts with sugar granules. I'd really like to try this with a little maple flavoring or maple sugar granules. This one's goin' in the baskets.

This is one of our favorite meals. Only thing different I do is use fresh baby bella mushrooms and add rosemary or thyme. Or both. Really awesome paired with The Best Mashed Potatoes, which are also from this site. NOTE: You can use stew meat. You just have to simmer it a little longer.

No apple cider, so I used orange juice. I doubled the sauce(because once I made the first batch, it didn't seem like there was enough)and added two tbsp. of cornstarch to the orange juice before I added it to the sauce. I did add two tbsp. of spicy brown mustard to give it a little sweet and sour twang to it. I browned the chops in butter, layered them in a metal baking dish and spooned the sauce over the top. Not too sweet, plenty of flavor. There were NO leftovers and I used six large chops. There was just enough sauce for the chops and for my husband to spoon some on his rice. I served this with an oniony brown rice and steamed broccoli. Nice well-rounded dinner. I'd make this again.

I used butter instead of oil only because I like the flavor of it better and I used half whole wheat flour. I completely forgot the nuts only because my kids were acting like heathens and I just....forgot. Nice basic banana bread without frills. My oldest boy especially liked this. This was really nice with my morning coffee. It is a little heavy.

This was easy enough to make but even with a little italian seasoning these were bland, bland, BLAND. And a little salty. Kids ate them but the husband and I ate it grudgingly. I'll stick to my regular porcupine recipe.

Kids thought this was great. I used a frozen banana which eliminated the need for the ice cubes, low sugar instant oatmeal and omitted the Splenda. I made one, then turned around and made another. They LOVED it.

I cut this in half, only used a half cup of sugar and used a whole large can of pineapple, drained, and a jar of marachino cherries, drained. I can't imagine using only half of an 8 oz. jar of pineapple as when it's drained, it's only about a 1/4 c. of pineapple. And I must have really small cans of marachino cherries. Mine had about 20 VERY small cherries. I also used unsalted butter and pecans for the nuts. This is an interesting bread, very beautiful looking and bakes up perfectly. Quite like a fruitcake, only without the spices. I think IF I were to make this again, I might add cinnamon, nutmeg and allspice and pass it around at Christmas. This wasn't too expensive to make as I bought most everything at a discount grocery store. I agree that this would be good with white chocolate chips. This just wasn't our favorite quick bread recipe.

I wanted to try this as close to the recipe as I could. I used half butter, half Crisco and I chilled the dough during the kids' quiet time before baking. That was the only change I made. I used my small cookie scoop for uniform cookies and they were done at about ten minutes to the chewy-soft stage that our family likes. My kids and I fell in love with these. Oh em gee, you should have heard them go sideways over chocolate-bacon cookies. I recommend you use a quality maple bacon, I bought mine at Tacoma Boys, and I cooked it on tinfoil to crisp in the oven. This one's a keeper. I'd like to try this cookie dough recipe in Lovestohost's cupcakes! NOTE: I made a second batch today, this does work with all butter, as long as you chill the dough. These ARE absolutely delicious. Completely addictive.

My oldest son and I made these together this morning. We both had a good ol' time. He made the recipe as is and was quite meticulous at making sure we measured the right amount and used the right ingredients. We didn't have mini-chips, so we used regular chocolate chips. I wisked the dry ingredients together until smooth, then tossed the chips in the dry. We added the combined wet ingredients and used the spatula to fold in the wet until everything was just moistened. That made a really fluffy muffin. My son thought the sugar crystals on the top were a great idea, so we sprinkled a little Sugar in the Raw on top of the muffins before baking. Really, REALLY good. Especially with a cup of hot coffee. All but three are gone. We really enjoyed these. I do think that when we make these again, I would cut back on the cinnamon just a bit.

Beyond awesome! I followed the recipe as close as I could, only using half-n-half thickened up with a bit of cornstarch, adding 8 oz. fresh mushrooms and sprinkling a little romano cheese over each serving. This needed just a little more half-n-half as I did add mushrooms, but WOO-EE, is this heaven! This is high class Hamburger Helper! This one is a keeper. No leftovers.

I followed the recipe exact, making no changes. I found that baking the crust for 15 minutes was exact as was baking the filling for 20 minutes. I had no problems with burning or overdone anything like I have with other lemon bars. I couldn't wait to cut into this, so I let it cool for about 20 minutes before I dusted it with confectioners sugar and another 10 minutes after that before I couldn't wait anymore. The crust is almost shortbread like and the filling is better than others I've tried. I think it's good as is, but for someone who likes more filling and a little more sour filling, I might double the filling next time and at least double the zest. The reviewer before me is right in describing the filling as close to a lemon meringue. NOTE: The filling looks to be thin and you'll worry that it won't set up. It will. It's supposed to look like that. EDITED: Once it cools, the filling's tartness comes out a bit more and it's quite creamy. I think some of the other reviewers are right in making a batch and a half of the filling. I think it might be perfect then.

Killer bread. I followed the recipe exact, only sprinking a little red pepper flake on the grownup's side. I didn't much care for the main dish, but I sure ate my fill of this bread! No leftovers!

I used Newman's Sockarooni spaghetti sauce and red peppers. This was quite bland. If I'd thought about it beforehand, I might have played with it a little. I was busy today and just didn't get to it. My husband and oldest boy liked this, I thought it was okay with fresh parmesan. I doubt I'd make this again.

I doubled this, used half whole wheat and added two tsp. of baking powder. I wisked together the dry ingredients, then folded in the wet until the dry ingredients were just moistened. These cooked up really fluffy. I served these up with Absolute Best Pancake Syrup, which really made them extra yummy. I portioned out the rest in freezer bags and stuck them in the freezer for busy mornings.

I started off using half BBQ, half ketchup and added fresh ground pepper. After finger-tasting it, I added a little liquid smoke, Frank's hot sauce, worchestershire and dijon mustard. That helped it be a little less ketchup-y. I served this with Day Before Payday Fried Rice and garlic broccoli. Okay doctored up, I can't imagine eating this with just hot, sweet ketchup. This really does call for too much brown sugar. I should have halved it.

Excellent. I loved it. And really easy to pull together. I wouldn't make it all the time, because coconut milk is a bit pricey but it was a nice splurge for a Sunday morning.

I used brown sugar-maple oatmeal for the whole grain cereal and lowfat buttermilk instead of regular milk. As with most pancakes with oatmeal, I usually let it sit for 15 minutes or more so the oatmeal has a chance to soak up some of the liquid and puff up. I wisked the dry ingredients together, then added the combined wet ingredients and gently folded it into the dry until just moistened. Very good. I served this with butter pecan syrup and bacon. The kids and I really liked this. NOTE: This recipe made quite a bit, so I froze them in two's for busy mornings. All I have to do is throw them in the microwave.

Yes, very good. I did add a half tsp. each of cinnamon and nutmeg to the filling and one melted tbsp of butter to cut the sweetness and thickness of the syrup. I used granny smith apples for this crisp, I like the tartness of the apples against the sweetness of the topping. (I used half real maple syrup and half homemade.) I did add another 1/4 cup each of flour and oats to the topping mixture only because it was quite a bit more clumpy than it should have been. I thought about adding more, but I'm really glad I didn't. That looked super buttery and a little too thick for a crisp but it turned out just right. VERY good and a nice change from your basic crisp. I served it with vanilla bean ice cream.