I didn't have a yellow cake mix, so I referenced the "Cake Mixes from Scratch and Variations" recipe on this site. In that recipe I replaced the shortening with butter, creamed the butter with the sugar and vanilla, then added the eggs, water, oil and liqueur according to this recipe. With the dry ingredients from the other recipe, I combined with the instant vanilla pudding mix, then added this to the mixer. It sounds more complicated than it actually was, but this explains how you can make this cake without using a cake mix. I made the glaze as directed. My husband loved this, he said it was better than Irish Whiskey cakes that he has ordered through catalogs.

This is very good, we really liked it. I doubled the amount of wild rice. I used a 32 oz. carton of chicken broth (this was the amount called for on the Trader Joe's stuffing box), and the stuffing would have been very moist if it came off the stovetop that way, but once it baked for awhile it was perfect. I also threw in a handful of shredded carrots for extra color. I cooked the broccoli and carrots in with the onions and mushrooms, I saw no need to dirty up an extra pan. My husband also liked this and would like to have it again.

This flavor combination is excellent, but using 2 cups of balsamic vinegar and a cup of olive oil for a 30 minute marinade is ridiculously wasteful in my opinion. I just made the compote and put a couple of teaspoons of balsamic vinegar in it, and used some of the liquid to baste the pork when it was almost done. Turned out great. In retrospect the half cup of butter in the compote is also unnecessary excess. Next time I'll use a tablespoon or two of butter and some white wine or apple juice.

I doubled the recipe, used 1 T. of dough per cookies, baked 7 min, and this yielded 48 cookies for me. The tips to freeze the cups first, and let the cookies cool before trying to remove were very helpful.

This is very good. I used about half of a 12 oz. jar of the peppers, and also added a T. of olive oil. I wanted to check the spiciness to make sure I didn't overdo it, so I started with 1/4 tsp. of cayenne and 1/4 tsp. of Frank's Redhot sauce, then tasted it and added a little less than 1/2 tsp. of Frank's. At first I thought I had overdone it a bit, but I had made it the night before I needed it, and when I took it out the next day it seemed like it had mellowed just enough to make it perfect. I have a friend who really likes hummus, and he was very enthusiastic about this.

This is great, we loved it. I made 1.5x the crust and filling and 2x of the topping in a 13x9 pan. I did not sprinkle the topping on until it had baked for about 30 minutes, then baked until it was set.

I added the extra sugar and butter in to the casserole rather than sprinkling on top, and added a cup of blueberries. Great! Next time, maybe diced bananas. We had this as a side dish with "breakfast for dinner" with eggs and sausage, my husband really liked it.

I didn't flour the pork chops, just rubbed in salt, pepper and some powdered ginger. Browned them, then removed to the casserole dish and did the onions. In a saucepan I combined the OJ with a T. of Grand Marnier, a tsp of white balsamic vinegar, a tsp of brown sugar, 1/4 tsp of ginger and a couple of tsp of cornstach to thicken. My husband really liked it, but I think it could still use a little more zing. Next time I think I'll add a bit more vinegar and perhaps some fresh minced ginger.

Wow, this is a real nutritional powerhouse, using the old-fashioned oats instead of quick. I used 1 c. oats, 1 c. milk, dash of salt, generous 1/2 c. pumpkin, 1/2 tsp. pumpkin pie spice plus a sprinkle of cinnamon, plus Splenda until it tasted sweet enough. I cooked it on top of the stove. Delicious, and I like that it has the cinnamon, which is good to keep blood sugar levels steady.

I used the Restaurant Style Taco Meat Seasoning recipe instead of the package, and added probably 1/4 tsp of crushed red pepper as well. Added a can of chili beans. I put half the meat mixture in the pan, then put a layer of shredded cheese, then added the rest of the meat. I made a recipe for cornbread that called for 1 cup of cornmeal and 1 of flour, I think next time I will do 1.5x of that recipe. This recipe also reheats very well.

I sauteed half of a large yellow onion (sliced) after the chicken and used petite diced tomatoes and red wine instead of water. Very good. ETA: I think next time I make this, I am going to skip the flouring. I think it gives a tiny bit of a slimy texture to the chicken in the finished dish (not a huge issue, but I won't miss it). We absolutely LOVE this and it has become something that I make frequently.

I had about 3/4 of an 8 oz. jar of oil packed julienne sun dried tomatoes, so I used that. I poured some of the oil along with a bit of olive oil into a large frying pan, and sauteed two sliced chicken breasts. Pushed them to the side and cooked 3 cloves of minced garlic, the peppers and about 1/2 tsp of basil. Added the tomatoes and a can of drained chopped artichoke hearts. Sprinked with Wondra, added a 14 oz. can of chicken broth and a splash of Marsala. Simmered this for a few minutes then added the spinach. At the end, added some crumbled crisp bacon and Parmesan. My husband said "This is heaven" and "You hit a home run with this one." It was good!

We liked this, and it was quick and easy. I also used two cans. The one thing I wasn't crazy about was some baking powder aftertaste, I'll try it with a bit less next time.

This was very good, but I think it has a little too much cornstach in it. I used it as a pie filling, and once it sat in the refrigerator for awhile it was a bit too firm/rubbery in texture. Next time I make it I think I will cut the cornstarch down to 1/4 cup.

I added a cup of orange juice to this, and boiled it down a bit. I removed about half a cup to use for the glazing, then served the rest to pour over the salmon and the rice I served it on. I did not add the garlic.

Excellent! I added a little cinnamon and vanilla, and just a little oil.

My husband said "Sometimes brussesls sprouts trigger my gag reflex, but these were really good". Sincere praise indeed!

I added 1/2 tsp cinnamon and 1/4 tsp ginger. Very good.

Excellent pizza crust. I used it to make one extra large pizza, but it was a bit too much for that, next time I think I'll do two medium ones.

This is very good, my husband really liked it. I used 3 garlic cloves, added a small sliced yellow onion, and some white wine with the chicken broth. Also added some basil.