These are SO fun to make. And really great for a project to do with your school aged kid. Any "ball" candy will work in this recipe, even Oreo Truffles or Cake Balls. If you plan on making these to take to school and cannot bring anything with peanut butter, you can also do this with Oreo cookies!

I had to mess with this recipe a bit. Looking at it, I couldn't see how the poor recipe was able to rise without leavening. And, it had too much liquid. I used butter because I happened to be out of vegetable oil, added a tsp. each of baking soda and baking powder, eliminated the maple syrup and added a 1/2 tsp. of Mapleine and a half cup of sugar for a slight sweetness. Only nuts I had was pecans, so I used those. Smells great and baked up beautifully. NOTE: This made one large banana bread.

I make these for my kids all the time. Quick for the kids to make(or help make) and you can make them with whatever you have on hand. You can even make a mini "white" pizza with leftover alfredo sauce. Just assemble and stick under the broiler for a minute or two.

I used two eggs because mine were extra-large and I thinned out the mixture with a little more milk. I used my own homemade breadcrumbs and added a tbsp. of italian seasoning. Before baking, I sprinkled paprika over the top. Very simple and unpretentious.

I was kind of having a sweet treat moment and needed to use up some heavy cream, so I made this recipe to go into Five Minute Ice Cream which is also from this site. I took JAE12349's advice and used all brown sugar, used milk instead of water and added a little salt. I took my 1/2 tsp. measuring spoon and made little balls and set them in a baking dish and froze until firm. Sticky little buggers. I haven't tried it yet but it seems to look okay. Once I have a chance to try it and take pics of a firmer ice cream, I'll take pics and change my review on how it was in ice cream. As is, it's okay with minor changes.

Good base recipe. I don't like my sauces too ketchup-y, so I used half BBQ and half ketchup. I added spices, like onion powder and garlic powder. This ended up filling twelve biscuit "cups" nicely, with plenty of cheese on top. I found the sauce way too sweet but my boys inhaled darn near all of these. If I make this again, I'll use the homemade whiskey BBQ sauce instead and cut out the brown sugar. Great boy food.

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!