Taste = delicious. Texture = difficult to slice and a little too moist. Still, I prefer this to traditional recipes.

Acceptable. I went the snickerdoodle route and was disappointed. Chocolate chips might have redeemed these "cookies," but I think next time I'll just take the extra 5-10 minutes to use flour, sugar, etc.

The walnuts make this so special. I used dried cherries and chopped up a tart green apple. Splendid. This will be in heavy rotation at our house this fall!

Very good. I made this in the crock pot - just removed as much of the skin as possible, threw all the ingredients in, and cooked it on low for 6 hours. Fall off the bone scrumptious. At 5 hours, I pulled the chicken into pieces so it could all simmer in the sauce. Easy and smelled heavenly. 2/3 cup vinegar seems excessive. For the liquids, I used 1 c chicken broth, 1/2 c vinegar, and 1/4 c soy sauce. Would do the same again. This is definately a recipe I will make again.

Good as is. I especially liked a second vamped up version with 1/4 tsp cardamom and 1 can light coconut milk + 1/2 cup cow milk. Topped with pistachios and toasted coconut. I used leftover brown rice. I'll make extra rice forever! :) By the way, my egg curdles every time. It isn't a big deal since this isn't a smooth custard dessert, but still a bit unsightly. I tried stirring in a bit of the hot rice mixture into the egg/milk mix and always add slowly, stirring CONSTANTLY, but no good. Just a fair warning. Maybe allow the pudding to cool a bit before adding, then slowly heat back up after having incorporated the egg? It's worth a shot!

Cut the recipe in half, just right for 4 hearty servings. Used a Honeybaked Ham bone. Boiled it before adding that stock to the sauteed veggies and ham. A quiet settled over the table as we began to eat, followed by a chorus of "whoa"...that usually is a pretty good sign :)

Delicious. But I like a SPICY cookie, so to this recipe I added 1/2 tsp cayenne, 1/4 tsp allspice, and 1/4 tsp cardamom. **Roll the cookie dough in TURBINADO SUGAR before baking for added taste/texture.**

I will never make chocolate pudding from a box again. This is AMAZING and SO EASY!! Followed recipe exactly. Easy to customize for single servings (to keep yourself from eating 4 in one sitting!!). And by the way, this is so yummy warm, you'll have to exercise serious self-restraint to allow it to cool. IDEAS: cinnamon and cayenne for Mexi-pudding; cardamom and pistachios for Indian-pudding; peppermint extract (half as much as vanilla - it's stronger) and crushed peppermint for a Christmas pudding; Kahlua instead of vanilla for a grown-up pudding; a tsp peanut butter (after cooking) and crushed peanuts; or even orange zest (after cooking). The possibilities are dazzling. Note: DO keep an eye on this as it cooks as it WILL BOIL OVER if you walk away. It's practically inevitable. :)

Wonderful. I love using the Alfredo sauce instead of the mayo/sour cream combo. I skipped the roasted garlic step (I'm sure it enriches the dip, but I was short on time and I'm not a huge garlic fan). Also, I used a frozen creamed spinach. Added a pinch of nutmeg and a generous twist of fresh black pepper. Big hit, will make again.

I have used this recipe before and been quite pleased. This go-round, I had cooked a turkey (**heads up to everyone who will have leftovers after Thanksgiving!**) and had lots of meat (and bones) to use up. I boiled the carcas for 30 min or so and was rewarded with a savory broth. I used this along with 3 cups breast meat and the end result was SO GOOD. I also followed other reviews: green chiles only, cheese only to top. Also added a small can of corn for a mild sweet note. Definately consider this as a post-Thanksgiving treat!!!

First I made the Downeast Maine Pumpkin Bread from this site. Good, but not 2,000+ 5 stars good. This was my next endeavor. The butter imparts an excellent flavor and I will continue to use butter instead of oil, but this is still almost cakey, and I'm looking for moist. I'm still searching for that perfect recipe. I highly recommend this recipe though, just expect a cake-like consistency.

I submitted this recipe and am glad to hear that others are enjoying it. I have two tips. I find that using a frozen banana imparts a more intense banana flavor. Plus it chills the pudding instantly so you can eat it sooner :) Also, add a tsp of vanilla if you use regular cow's milk.

Good start, but needs more. I added a can of mushrooms, a can of peas, 2 stalks celery chopped, 1/2 milk, and plenty of hot sauce and old bay seasoning. Comforting and easy. Next time will add green onion on top to serve.

A nutritious soup, but needs a little help: maybe some sauteed ham as a first ingredient and a can of kidney beans or garbanzo beans. A dollop of pesto on top. Or serve with crusty baguette smeared with goat cheese. Something. Otherwise, just another healthy soup, forgettable.

I roasted the squash separately, then just scooped it into the saucepan with the sauteed onion, poured the chicken broth over and added the spices, and voila, a soup in 5 min flat! I added 2 T cream cheese last minute and it lumped...maybe because it wasn't room temperature. Anyway, I'll leave it out next time or add milk instead. A pinch of sugar or drizzle of honey really makes the squash flavor shine. A quick, easy favorite.

Scrumptious!! **Saute the ham in a tsp of oil or butter until it is lightly browned and then add the onion and celery and cook until the onion is translucent. THEN add the potatoes and chicken broth. This gives an even deeper flavor. I needed to use up a bag of mixed potatoes: red, purple, and gold. Beautiful!! Had only skim milk in the house, but the butter kept it from curdling and it still tasted great. This recipe only feeds 6 as a main dish. I will definately make this again and again!

Very good. I followed reviewers advice and used only 2 cups sugar and 1/2 cup oil + 1/2 cup applesauce. If I were going to make this on a regular basis, I would repeat these healthy substitutions, but since I baked it as a seasonal specialty and for gifts, I wish I'd stuck to the original recipe. So it's baker's discretion: sub for a good, healthier bread or go all out for a really memorable pumpkin bread.

So good! But I recommend these tweaks: use 1 heaping Tbsp chili powder, 1 tsp oregano, and 1-2 tsp cumin. LIME juice is a bright, refreshing addition. Fresh cilantro is a must. The toppings really make the dish. Also, I added several dashes of hot sauce and a Tbsp of pickled jalapeno for kick (the green chiles are not spicy). Idea: save your canned chicken broth. Boil the chicken breasts in enough water to cover plus a couple inches until no longer pink in the middle. Then just use that liquid for your stock! No sodium, no extra cost.

Addicting. Granted, I LOVE legumes. And there are so many ways to use these! In tacos/burritos, over rice with leftover meat (rotisserie chicken, sausage, whatever). Add a couple Tbsp tahini for a delicious hummus. Add colby cheese & cream cheese & sour cream & salsa & cilantro for a killer dip. Stir into soups for a creamy thickener. When health food tastes this good, why eat junk?? :) Also, per personal taste, add at least 1 tsp cumin. Lime juice is also a bright, refreshing addition.

Nutritious and hearty. A great soup to herald the fall. I used chicken sausages, added a diced onion, a sweet potato for the carrots (but diced in small cubes for quick cooking), leftover al dente pasta, skipped the zucchini, and added a heaping teaspoon of italian seasoning, a tsp of Worchestershire sauce, and a tsp of A1 Black Peppercorn. That last addition was a whim and was so good! That small amount added heat and a new dimension. Just if you have any on hand. This is comfort food express and easily customized to accommodate leftovers!