A classic brine, one that I will use again and again. It's hard to find savory, and I've read that savory is close to both thyme and sage so not using it isn't going to hurt much. Use a low sodium broth. More and more stores are carrying low sodium product so you should be able to find it easily. All turkeys are brined so you don't want to go overboard on the salt content. Using a low sodium broth can help.

Great tasting nuts and talk about addicting! We couldn't stop eating them. I followed some of the suggestions I read and used two egg whites instead of one. I can't say that I'll do that again. I felt the second egg white created an extra thick, candy-like coating on the nuts. I would have preferred a lighter coating. I also tried the suggestion of substituting vanilla extract for water. That suggestion I did like and will use again. Almond extract would work equally well. I gave this recipe 4 star instead of 5 only because the cinnamon was hard to detect. I suggest increasing the cinnamon to 1 teaspoon. For a healthier alternative and to ease clean up, use parchment paper or a silicone liner instead of a greased baking sheet.

Don't get my wrong, this is a fair to good pumpkin roll, but I've had better. It's simply bland. I found it lacked the spices/intensity I've tasted in other pumpkin rolls. I suggest 1 tablespoon of pumpkin pie spice instead of the 2 teaspoons the recipe calls for and some vanilla. As for the cream cheese filling, it would have tasted better with less butter and a tad more sugar. The amount of vanilla is perfect though. Lining the pan with wax paper did prevent the cake from sticking to the pan. Using the damp towel kept the cake from sticking to the towel. I did add walnuts and they helped bring another element.

If you're looking for a sugar cookie recipe for your cookie cutters, this isn't the one for you. These cookies spread quite a bit in the oven. This recipe is a good one if you're looking for a drop sugar cookie. The texture is light and crispy and not overwhelmingly sweet (unless you coat the outside with sugar). For an even lighter, more delicate cookie, press the dough with the bottom of a glass to flatten. The cookies will bake thin and crisp throughout. Use a different extract, like almond, to give your cookiea different flavor.

The quintessential bran muffin recipe. They aren't as heavy as some bran muffins I've had and they don't have that super sweet honey taste you get from market bran muffins.This muffin is fine with or without raisins. There are 2 things I modify to make them a little healthier. First, I decrease the brown sugar to half a cup. I also use a combination of whole wheat and all purpose flour. I use anything between 1/4 to 1/2 a cup wheat flour and make up the difference with all purpose. Any changes in texture (due to the whole wheat flour) are hardly noticed due to the bran.

A good recipe. This is basically a peanut butter cookie with chocolate chips and a few sprinkles of oatmeal. So don't expect a chocolate chip cookie because that texture just isn't here, but if you're a peanut butter cookie fan, you'll enjoy this cookie's texture. I was disappointed in the oatmeal component. I think the flavor would have been enhanced had there been more oatmeal and/or if the oatmeal had been powdered. The way the recipe stands, there just isn't enough oatmeal flavor like you'd expect.

Excellent cream cheese frosting. The cream cheese taste comes through nicely. To ensure a smooth texture, the cream cheese and butter should be at room temperature prior to mixing.

Bland, nothing special. I've tasted better sugar cookies from a tube from the market.

I was not at all impressed with this dessert. I expected more from the reviews. Some sort of crust would have helped. The pumpkin portion wasn't as firm as I would have liked and the top portion (cake mix, nuts, and butter) wasn't appealing. I won't make it again.

This is a good tasting bread. Don't expect to taste cantaloupe in every bite - it taste like every other sweet bread. However, the cantaloupe makes it incredibly moist and the spices give this bread an extra kick and a great taste. I didn't give it 5 stars because I didn't like the glaze. The bread taste great without it.

This dish is tasty, simple, and easy, but I wouldn't say it's a recipe for authentic beef stroganoff. This is more like a Hamburger Helper Beef Stroganoff in taste, appearance, and texture. So if that's what you're looking for, try this recipe, but if you're looking for the real thing, keep looking.

A versatile recipe that's easy to modify. You can substitute vanilla for other extracts/liqeurs and vary the outer coating to match the flavor. These truffles are easy to make and the mixture holds up well so long as you keep it covered in the refrigerator until you're ready to make the balls. I used a small cookie dough scoop to keep the size consistent. I rolled them in nuts, coconut, cocoa powder, mint cocoa milk powder (from Trader Joe's in the coffee/tea/cocoa section), and of course, I dipped them in cocolate.

A great cheesecake recipe any cook should have. I prefer a little tartness to my cheesecake, but this is perfect for those that want a smooth and creamy texture and a traditional taste. By the way, it doesn't matter what you do to the chocolate chips, they're going to sink to the bottom. Also, I strongly suggest baking this in a water bath - set the cheesecake pan in a larger pan that has water in it. That's the only way to bake anything that has a cheesecake/custardlike texture. If you don't, it'll crack and can dry out. Follow the baking directions to a T and you should be fine. Use an oven thermometer because all ovens vary. You should have a flawless looking cheesecake you'd be proud to serve to anyone.

Good cheesecake flavor - each recipe to make with few ingredients. The crust needs butter to hold it together. It crumbles without it. This recipe is also a great one to use if you're in a hurry.

This bread is good, but it can use some changes. - more zucchini - less sugar - less cinnamon These didn't seem to have enough zucchini for me so I actually doubled the amount and it was perfect. I want to taste the key ingredient in my breads (banana, zuchinni, etc.) and a sweet bread detracts from that flavor I'm seeking. I used 1.5 c brown sugar - brown sugar adds another element to this bread. As for cinnamon, it threw me off because I'm not used to tasting it in a zucchini bread. I'll add less next time. I also tried one of the suggestions I read in other review and added some apple sauce with the 1 c oil. It did make them moist. That's actually something I usually do when I make bread or cake.

Very good, but almost too rich! One could easily eat the whole batch because they're so good. Still, the crust can be crumbly. I prefer baking it alone for a short time like I would for a cheesecake to help it set then add the rest of the ingredients and bake the whole thing.

This is the only blueberry muffin recipe I ever use. Each muffin turns out light in texture yet flavorful. Don't use light sour cream and feel free to use either frozen or fresh blueberries. I've had success using both. You must fold in the blueberries gently. If you try to blend them in you'll end up with blue batter because blueberries are far too delicate and won't hold up. These are great and by far the only muffin I make when I make breakfast for a family get together. I always receive rave reviews and recipe requests.

Good, but nothing special. I made it for an event and hardly anyone touched it. I threw it away.

This fudge did not meet my expectations at all. I followed the directions to a "T" to make sure I didn't have the issues others noted in their reviews. Guess what? It was like sand and not at all creamy. It was also way too sweet. I won't make this again.

Excellent and impressive salad. Very easy. Break the ramen noodles into small pieces. If you don't, and you leave some larger piece, the small ones will burn/get more brown than the larger ones. Speaking from experience because I thought it would be better with a few larger pieces; don't, keep them small. I liked the idea of sliced almonds though I didn't saute them. They're better sliced because they don't sink to the bottom. I thought the salad was a little too wet so I use more lettuce than suggested. You can also make the dressing ahead of time which I recommend so there isn't that gritty sugar texture.