Yummiest cake ever! I don't just use the hot fudge, but also a jar of caramel topping. This is a great cake to bring to potlucks.

This is my favorite bicuit recipe ever! It's so yummy with a burgundy stew or whatever Autumn dish you like. My little sister loves to eat them because of the fun shapes they're in. One suggestion though- make a double recipe of the butter/maple syrup glaze. I always do or I don't nearly have enough.

I made these for a funeral. They were very yummy, but my only complaint is that they need a bit more filling. The picture here is a little misleading. I would double the amount of filling if I made these again- personal preference.

I substituted applesauce for the whole amount of oil, used egg substitute for the egg, and powdered milk for the milk (that one I only did because I realized we had no more milk). I also used 1/2 c white sugar and 1/4 c brown sugar just because I wanted to know what that tasted like. I added 1/2 c of semisweet chocolate chips and made about 15 muffins total. They were so good- and I have to say I was surprised because I pretty drastically changed the recipe. They were even better the next day warmed up in the microwave which is something that can't be said of most muffin recipes. I'm going to make these again and I'll try other variations. I think chopped apple and oatmeal sounds good! :)

I used shortening for frying and increased the temperature to 400 degrees. Only when they were made did we realize that we barely had any honey, so we had to get creative. We tried caramel, chocolate, and butterscotch ice cream sauces, as well as several jams and jellies. My favorite was the butterscotch sauce, but of course nothing beats good old fashioned honey. :)

I brought this to a BBQ and everyone loved it! I got compliments and it was gone by the end of the night. We ate it with vanilla ice cream. The only change I made was cutting back on the cornstarch (I used 1 1/2 T) as other reviewers said. This is definitely a recipe I will be making again!

This is the best pasta salad I have ever eaten! I left out the mushrooms because I don't care for them and I cubed the mozzarella cheese. I used 5 or 6 oz of pepperoni and fat free cheese and garlic Italian dressing. I brought it to a potluck and it was all gone!

This is the best crepe recipe I've ever had! I doubled it and added 1 T of sugar per recipe and a couple shakes of cinnamon. I used them to make a crepe breakfast buffet. I laid them out with whipped cream, cherries, sweetened strawberries, blueberry spread, home canned peaches, chocolate sauce, butterscotch sauce, and caramel. I loved how easy they were to make. I wouldn't suggest using a Nordic Ware crepe pan (where the top is rounded and you dip it into the batter.) I started out with that but this batter is far too thin. A plain old frying pan worked fine.

I didn't feel like canning this, especially since it makes a very small amount, so I just refrigerated it in a freezer container. It seemed to work just as well. I also used frozen berries which didn't seem to affect the quality- it was very tasty! I made a PB&J with this for lunch and it was one of the best PB&Js I've ever had! My only complaint is that it doesn't spread very well. But if you zap it in the microwave for a while and mix it up, it makes a really good filling for crepes.

I doubled this recipe. So I used half vegetable oil, half apple sauce, half eggs, half egg subsitute, and I added a little lemon extract (<1/4 tsp) because I only had one lemon to zest. I wouldn't recommend putting in lemon extract. Personal preference I guess. It was still VERY good and a great way to use the zucchini that's been pouring out of our garden.

The orange flavor really stuck out to me and tasted very good! I especially loved the combination of that and the almond. I would do nothing to change this recipe. I sampled some while it was still soft and it was just as yummy!

These are so yummy I can just eat them out of the bag! I used garlic powder rather than garlic salt and mixed that into the butter. I toasted the bread cubes first, then tossed them with the butter mixture (as another recipe advised) which worked out very very well. If you have more or less slices of bread, I figured on about 1 tablespoon of butter per cup of toasted cubes.

It was alright but I don't think I'll be making it again. It just wasn't my taste.

Very yummy! I added 1/8 tsp almond extract at the end. My favorite way to eat this is on oatmeal pancakes. :)

My whole family loved this! I made mine a day ahead and the flavors became a little too strong for my taste so I added 2 more cups of tomato juice. I will definitely make this again.

I packaged this up as gifts at Christmas time- and everyone loved it! I liked how rich and creamy it was.

This bread was so easy and it was a good way to get rid of the last of the Grape Nuts. It tasted really good warm with honey and a glass of milk. I'm definitely making this one again! I didn't have the right size of pans- just 9x4", but I made it anyway and the baking time was the same. They're just a little flatter than they should be. :)

This is also very good with a small can of drained crushed pineapple folded into the middle layer. This recipe is just like my mom makes! :)

We have a recipe that we use that's very similar to this one. But rather than sunflower seeds we use peanuts, we cut back a lot on the mayo, and use plain vinegar. It's definitely one of my favorite foods to make and to eat. :)

These are so yummy! I've made them for a party and I made them today for my friend's graduation reception. I substituted dried cranberries for raisins and threw in about a half cup of marshmallows. The first time I used milk chocolate, but the second time we didn't have any so I used semisweet chocolate chips and it tastes just as good. Thanks for this recipe. :)