I have made Pumpkin Pie Cake quite a few times, but my recipe calls for a 29 oz can of pumpkin (not a 15 oz can). I use 1/2 cup white sugar and 1/2 cup brown sugar. DO NOT make the mistake of using pumpkin pie mix for this recipe or it will not turn out. I generally use a spice cake mix with very good results. My gamily likes this just as much as they like pumpkin pie.

I would give this 5 stars, but I had to do some improvising. I only had 2 cups of blueberries that I added to one (21 oz) can of blueberry pie filling (omitted the need for any sugar). I only had a white cake mix. I melted 3/4 cup of butter. The aroma of this baking in the oven was fantastic. Very easy and delicious!! Next time I may stir a cup of flaked coconut and some chopped nuts into the cake mix.

We had this for brunch today and everybody loved it. Very easy to prepare and very tasty! We don't eat sausage, so I used 1 lb of Gimme Lean (a begetarian sausage substitute). I only had 9 eggs, used cream of celery soup and onitted the mushrooms. I used frozen hash browns with onions and peppers for added flavor. Next time I'll use 6 eggs and 1 1/2 cups of egg substitute. Makes a great meal served with biscuits and fresh fruit!!

FANTASTIC!! I made this for breakfast this morning. Who said bread pudding can only be earen for dessert. I used Pepperidge Farm Cinnamon Raisin Bread, so I didn'g add raisins. I only used 1/2 cup white sugar and 1/2 cup brown sugar, as 2 cups of sugar sounded way too sweet. I beat together the milk (not hot), eggs, sugars, vanilla, cinnamon and nutmeg, and then poured that over the torn bread. I let that stand for 15 minutes or so and then poured it into the pan with melted butter and baked it. I just seemed easier that way. This is the best bread pudding I've ever made! Be adventurous and try it for breakfast!

I'm a big fan of Ranch dressing on baked potatoes, so this dip sounded like a great recipe for a baked potato topping. I added a bit of onion powder to it. It's GREAT!!

This is a quick, easy dessert and a great way to use a few apples from the fruit bowl that have gotten a little wrinkly. I decreased the sugar in the batter to 3/4 cup and in the sauce to 1 cup. I used about 1 1/2 cups of chopped apples. I want to try this recipe with other fruits like blueberries, cherries or peaches.

This was fantastic!! I used 4 frozen chicken breasts instead of diced chicken. I mxed together 2 Tbsps of melted butter, a tsp of dried minced garlic, 2 Tbsps of dried minced onion and 1/2 pkg of salad dressing mix to 1/2 cup Chardonay and poured that into the crock pot with the chicken breasts. For the sauce, I used a 3 oz pkg of low fat cream cheese, 1/2 cup low fat sour cream and the can of soup. I also added a cup or so of fresh mushrooms. I served the chicken breasts, topped with the mushrooms and sauce, with potatoes and a vegetable. Unbelievably easy and so good!!

I combined this recipe with some elements of another ambrosia salad recipe from this site and came up with a delicious ambrosia salad that serves 8-12(I served this at a Father's Day gathering for 12). I used a 20 oz can of pineapple chunks, a 15 oz can of mandarin oranges, 1 banana halved lengthwise and sliced, 1 cup of sliced strawberries, 1 cup of flaked coconut and 1 cup of coarsely chopped pecans. For the dressing, I whipped together 2 cups of low fat sour cream, 1/3 cup Splenda and 1 tsp vanilla. I mixed the dressing and fruit together and chilled it for about 3 hours before serving. It was delicious!! Next time I make this, I will cut down on the sour cream a bit, maybe try 1 1/2 cups. This is definitely a fruit salad I amke frequently and it will be very easy to decrease and serve for 6

This is a delicious fruit salad, but only after I made some changes. I used a 20 oz can of pineapple chunks, a 15 oz can of mandarin oranges, 1 banana helved lengthwise then sliced, 1 1/2 cups sliced strawberries (I'm not a fan of maraschno cherries) and 1 cup flaked coconut. For the dressing, I used an electric mixer to whip together 2 cups low fat sour cream, 1/3 cup Splenda and 1 tsp vanilla (instead of Cool Whip and narshmallows). I gently mised this all together and chilled the salad for about 3 hours before sering. It was delicious!! Next time, I will cut down on the sour cream to 1 1/2 cups or less. I omitted the nuts this time for the sake of a guest who has a tree nut allergy. But, I'll add them if serving this to my family. Now I have a recipe for a very good fruit salad!

This side dish was my contribution to a Father's Day lunch. It was a huge hit. I did do a little tweaking though. I'm not a big fan of raw broccoli, so I steamed the florets from 1 1/2 bunches of broccoli for 3-4 minutes, then drained and rinsed them well with cold water. For the dressing: I blended 2 rounded tsps of minced garlic, 1/2 tsp of salt, 1/4 cup olive oil, 1/2 cup balsamic vinegar, 2 Tbsps Dijon nustard, and 2 tsps honey (helps cut the tartness a bit). I poured this over the cooled broccoli and chilled for about 3 hours. I'm not a fan of Parmesan cheese, so I left it out. Next time, I'll try adding a few thinly sliced green onions to the broccoli before adding the dressing. This is a great recipe that I will definitely make again!

Baked oatmeal is a favorite in my family. However, as other reviewers have discovered, this recipe needs a lot of adjusting due to dryness and no flavor. Here are my adjustments: 3 cups quick cooking oats, 1/4 cup white sugar, 1/2 cup brown sugar, 2 tsps baking powder, 1/2 tsp salt, 3 tsps cinnamon, 1/4 tsp cloves, 2 eggs, 1/4 cup melted butter, 1/2 cup applesauce, 1 cups milk, 3/4 cup raisins or craisins and 1/2 cup chopped pecans or sliced almonds. I bake it in a greased 9x13 at 350 for 25 minutes. I let it cool, then cut in 12 servings. The texture and taste is like a soft oatmeal raisin cookie. It's good cold or warmed up with milk on it. I've done a lot of testing to get a good baked oatmeal recipe. We really like this "adjusted" recipe. Try it and see what you think.

First of all, you have to like the taste of beer (my husband does, me..not so much). I decided to try the recipie as a change from my usual kielbasa and saurkraut recipe. To make this as a dinner for 4, I put 8 small/medium red potatoes in the bottom of the crock pot, then 1 (20 oz) can of saurkraut (drained and rinsed well), sprinkled 1 Tbsp of brown sugar over the saurkraut, then 1 lb turkey kielbasa cut in 2" slices. I cooked 1 onion cut in small chunks and 1 tsp minced garlic in a small amount of olive oil till the onion was slightly tender, then added the onion and garlic to the crock pot. I poured 1 (12 oz) bottle of beer over it all and cooked it as directed. It turned out great and my family loved it. Next time, I will add another Tbsp of brown sugar and maybe a sprinkle of caraway seeds to the saurkraut to add more flavor (or to disguise the beer flavor a bit more for my tate). This recipe is worth a try if you llkes kielbasa, saurkraut and beer.

These muffins have barely been out of the oven for 10 minutes and the family has started "tasting" them. This is a great recipe that I will make often. Forget driving thru Tim Horton's for a bran muffin. I'm making my own now that I've discovered this recipe. Next time I will use 2 tsps of baking soda, 2 tsps of cinnamon and 2 tsps of vanilla.

This is a great recipe. I used 1 stick butter and 1/2 cup appleasuce instead of the shortening; half Splenda and half brown sugar; half whole wheat flour and half white. Instead of chocolate chips I used 1 1/2 cups of mini peanut butter cups. I baked it in a 9x13 baking dish instead of two loaf pans. It was baked perfectly in 40 minutes. Moist and so delicious!! This would be great as muffins and use chocolate chips and peanut butter chips.

This is an awesome recipe for cornbread. My tweaking - I decreased the sugar to 1/2 cup Splends, used 2 eggs and used 6 Tbsps of meltted butter instead of vegetable oil. After baking for about 23 minutes, I let it cool for about 8 minutes before cutting and it was perfect - each piece held together very well. I served this cornbread with homemade bean soup for lunch today. A perfect combination!! No more store-bought cornbread mixes for me. This will be my standard cornbread recipe from now on!

The aroma alone is well worth 5 stars. I used Splenda, added 1/2 cup applesauce and doubled the spices. I used a 9" square baking pan, oven temp set at 350 and the gingerbread was perfecttly done in 35 minutes. I can see whay other reviewers complained of the gingerbread being dry and suggested adding applesauce for extra moistness. So, be sure to check for doneness after 35 minutes or it could be way overbaked at 60 minutes. This will definitely be a recipe I use often.

How does Bananas, Peanut Butter and Chocolate Chips sound? The changes I made were: 4 overripe bananas, 1 tsp baking powder, 1 tsp baking soda AND the best part, rather than walnuts (which I didn't thnk went well with the peanut butter), I added 1 1/4 cups chocolate chips. Instead of a loaf of bread, I made 12 large muffins and baked them for about 25 minutes. I can hardly wait for the muffins to cool down so I can try one. This will definitely be a recipe I make again...of course, omitting the walnuts and adding the chocolate chips!

This recipe, as written, serves at least 8, not 4. No wonder the nutritional info was sky-high for calories, fat and carbs. Baked oatmeal is a favorite breakfast or mid-day snack for everyone in my family. My changes: 1/4 cup Splenda and 1/4 cup brown sugar (1 cup of sugar is way too much), 1/4 cup melted butter and 1/2 cup applesauce, 3/4 cup raisins, add 1/4 tsp cloves, 1/4 cup oat bran and 1/2 cup chopped pecans. I only bake it for 25-30 minutes at 350. Just right. Not dry. Baked oatmeal is great as a "breakfast-on-the-go" for anyone who doesn't have time to sit down and eat breakfast before going to school or work. A square of it can be eaten cold or nuked in the microwave to warm it up a bit and then, you're out the door. I like to cut a piece in half and have it with a cup of coffee or tea around 3 PM. So Good!!!

I think these are the best banana nut muffins I have ever had. Very moist and flavorful. I made a few adjustments due to personal preference: used half Splenda and half brown sugar, half white four and half whole wheat flour, added a tsp of vanilla and a tsp of cinnamon, used melted butter instead of oil, and added about 3/4 cup of coarsely chopped pecans. I will definitely be making these muffins frequently. For variety I'll try adding some peanut butter or add some blueberries. This is a great recipe!!

This is an amazing carrot cake recipe. The only adjustments I made were for personal preference: I added 1 cup whole wheat flour, added 1 cup of shredded carrots, used 3/4 cup Splenda and 3/4 cup brown sugar, decreased salt to 1/2 tsp, used 1/2 cup melted butter and 1 cup applesauce, used 4 tsps of cinnamon, 1/2 cup flaked coconut and 3/4 cup chopped pecans. I amde an Orange Cream Cheese frosting to jazz up the flavor a bit. SO GOOD!!! I have finally found the best carrot cake recipe and I will be making it frequently.