I made this pie a few weeks ago for my husband and some friends. I followed the recipe exactly, but used fresh pumpkin puree instead. I made a mistake with the streusel layer and over-mixed it, so it looked more like cinnamon-roll filling than of a crumb topping. I dropped it in spoonfuls all over the pie before I baked it. My friend said it was the best pie he'd ever eaten, and he's pretty picky. I made it again, this time getting the streusel right, and my husband said it was good, but not as good as my first attempt. I am going to make it again, and really soften the butter in the streusel, almost to melting, and drop it on top of the pie and draw it through with a knife all over. I also added the spices for the pie again into the topping (to make it a little spicier). Great pie (though I can't eat it)! This will be my standard pumpkin pie recipe from now on.

It has been at least 10 years since I've made a cheesecake, and I was worried about this, but I thought with so many reviews, I couldn't go wrong. The flavor and consistency of the filling was absolutely perfect, perfect, perfect. I made a strawberry reduction with fresh strawberries and sugar to put on top. There seemed to be something wrong with the crust---it was awfully dry. I'm not sure if the 15 graham crackers means 15 sections or 15 whole crackers. It seemed like I either needed to halve the graham crackers or double the butter. That said, it was delicious, and I will keep it in my file and make the small change of doubling the butter in the crust.

This breakfast pie was absolutely delicious. I baked it for dinner last week, and my husband and daughter devoured it. It was firm but wonderfully moist, and reheated great! Will keep this in my recipe box.

This was absolutely delicious. I'm diabetic, so I replaced Splenda for the sugar measure-for-measure. (I used a scaled-down recipe and made one loaf instead of 4.) To make it lower-glycemic, I replaced 1/2 the flour with whole wheat flour, and 1/4 of the flour with vanilla whey protein powder. The other 1/4 I used white flour. (If you're used to substituting some flour in your breads with vanilla pudding, this has the same effect.) I've missed banana bread, and now I can have it again! I'm keeping this recipe for sure.

I am a BBQ fanatic but recently was diagnosed with diabetes and had to give up all my molasses and brown-sugar-based BBQ sauces. While all the ketchup in this recipe keeps it from qualifying as "low carb," it is great it you're restricting your high-GI sugars. This is by far and away the best BBQ recipe I've tried that is low sugar. Scaled to 4 servings, it only calls for 1 T of brown sugar. I tried it on sliced beef brisket last time. Tonight I'm trying it on babyback ribs. Mmm good!

This was absolutely the best pulled pork I have ever had. Ever. I knew I wouldn't be able to get Hawaiian salt where I live, so I mixed what the recipe called for, using 1/2 kosher salt and 1/2 sugar. I don't know if it would work for you, but mine was very lightly seasoned (I don't normally use salt when I cook, so I'm used to a low-salt flavor). I used about 1 1/2 T liquid smoke with an 8 pound butt shoulder cut. It barely fit in my Crock Pot (I think I have a 3.5 qt). I put it on low for 7 hours, then turned it and poured out about half the gravy, and left it in for another six. I could not believe how juicy and flavorful the meat was! I fed 30 very hungry men a great BBQ lunch with no leftovers. I served it pulled on buns and let them choose their own sauces to put on the meat. With homemade baked beans and homemade coleslaw, this fed a huge number of people for relatively little cost. Thank you so much! This is a keeper for sure.