Made this for the Fall Department picnic and it was amazing! The only down side is that it melts fast, but it did not last that long on the serving table for that to matter. I used fat free sweetened condensed milk and whipped topping, sugar-free caramel syrup, and 1/3 less fat cream cheese. The recipe calls for 12 oz of frozen whipped topping, but I only used 8 oz, which is a normal sized container. I also added crushed toffee pieces to the crumbly layer. This one's a keeper!

I always believe a great recipe is one I choose to make more than once! I have made this recipe a few times now. The first time I made this I ate half of it by myself the first day. I rinsed both the corn and black beans before mixing with oil mixture. I did not have cumin, so I used onion powder instead. I also have not had fresh cilantro on hand, so I have used fresh cilantro paste, which comes in a squeeze tube, as well as frozen cilantro cubes. Definitely a recipe to save!

This turned out very good! I used ingredient substitutes that I had on hand. Ground chicken breast, a can of diced tomatoes with green peppers & onion, and Prego Chunky Garden Italian Mushroom Supreme with portobello mushrooms sauce. I used fresh chopped basil that I'm growing, probably about 1 Tbs. I added chopped red onion, paprika, and Tabasco green pepper sauce. I also used whole wheat pasta and topped the finished dish with a little feta crumbles. Will definitely make this again and I am going to try to freeze the sauce.

These were VERY good! Did not have green pepper, so I added an 8oz can of corn. I chopped everything in my mini chopper, including the black beans. First round: corn, onion, garlic, Second round: black beans, then combined in a bowl. Since I used the corn, I upped the bread crumbs to ~1 cup. I did not have any issues with them falling apart. I baked them as directed and topped with pepper jack cheese. Will definitely make these again!

Made my own vegetable broth with what I had in the refrigerator and instead of curry paste, I added 1 tsp Chili powder, 1 tsp Cumin, and 1 tsp Curry powder as suggested by another reviewer. I also pureed the soup in a blender, as the last step before adding sesame oil and cilantro. Very creamy and delicious!

This was pretty good! I used the whole can of both black beans and chickpeas, so I doubled the remaining ingredients, as another reviewer did. Instead of curry, I added a Tbs of Cumin. I also left out the water. Goes great with tortilla and pita chips, veggies, or can be used as sandwich spread.

I did not have any chicken on hand when I made this, so it went without. I used a can of tomatoes with jalapeños for an extra kick. In addition to the listed ingredients, I added 1/2 cup of chopped red onion. I also added a few more shakes of Texas Pete than just 1 dash. I wasn't sure how this would taste with pasta, but I was pleasantly surprised!

This was surprisingly good! I shredded cooked boneless chicken breast instead of chicken strips. I added portobello mushrooms, onion, and some Texas Pete because I love a little kick when I make pizzas! I also used Asiago cheese, since it is what I had on hand. Will definitely make this pizza again!

Followed the recipe exactly, except I substituted whole wheat flour for all purpose. I did not have any issues with rolling out the dough. I made traditional twists, long ropes then cut them in pieces, and also shaped out Superbowl XLIII. These disappeared fast at the Superbowl party I baked them for. I also made beer cheese dip, honey spread, and blue cheese dip for the pretzels.

Made this for a friend's birthday since he loves oreos. I pretty much followed the recipe. I used a rolling pin to crush up the oreos. I also used the Pro Ganache recipe on here as a topping. I made both this cheesecake and the Chocolate Chip Cookie Dough cheesecake on here for a birthday party. Both were fantastic, but I surprisingly enjoyed this one more.

Followed recipe and used it as a topping for the Oreo and the Chocolate Chip Cookie Dough cheesecakes on this site. Next time I would like to try it chilled and use it more like a frosting.

Made this for a friend's birthday and it was quite delicious! I added chocolate chips to the batter and made the Pro Ganache recipe on this website to add on top. Instead of a crushed chocolate wafer crust, I used crushed store bought chocolate chip cookies, as suggested by a reviewer.

These were surprisingly good. I have had veggie burgers before, but never really cared for them. I ended up halving the recipe. TIP: Put the chickpeas in a ziploc and mash them with a rolling pin, super easy! Instead of fresh basil, I used dried. Didn't have the BBQ sauce, so I did a 1/2 ketchup/Worcestershire sauce. I added 1/4 tsp minced garlic instead of powder. I added 1/4 tsp ground mustard, 1.5 tbs chopped onion, and a few shakes of Liquid smoke. I also added 2 tbs of Bisquick, as suggested by another reviewed. I didn't feel like it needed an egg, like some others have said. Overall, pretty impressed. May make these again when I get tired of turkey since I do not eat beef burgers.

First off, this was more like a granola cereal, not clusters. I made a few substitutions based on what I had on hand. I used almond slivers instead of peanuts and 2 tbs of butter instead of oil. I also added 1 tsp cinnamon, 1 tsp nutmeg, and 2 tbs of dark chocolate peanut butter. I decreased the honey and brown sugar to 1/4 cup. Very yummy!

This was pretty good. I used a can of mexicorn instead of white because it is what I had on hand. I also added 1/2 cup of pico de gallo, 1/2 tsp of cumin, and 1 tsp of Mexican spice blend instead of the chili and garlic powder separately.

These are very yummy. I did make some alterations based on what I had on hand and health factor. I used whole wheat flour, added 1/4 cup of wheat germ, used 1 cup of brown sugar instead of white, used mixed dried berries instead of raisins, didn't add coconut, and used 3/4 cup unsweetened applesauce + 3 tbs oil + 1 tbs honey instead of 1 cup of oil. I left the skin on the apple and used a small chopper to mince apple and carrots. I used a 1/4 measuring cup to fill the baking cups. I topped each muffin with some oats and I love the contrast between the oats and dark brown muffin. It took about 24 minutes to fully bake. I also yielded 21 good-sized muffins! Will definitely be added this recipe to my box!

I used a white cake with chocolate frosting. I let the cake cool, as suggested, but things still turned out gooey. I may use less frosting next time for a more cake-like texture. I rolled some of them in crushed candy canes, however that just made a mess and will not be doing it again. I added some shortning and mint extract to the melted almond bark. I also freezed the balls overnight to help with dipping. I yielded more than was specified. I ended up using much more chocolate than was specified. I started to half chocolate/half sprinkles because I thought I wouldn't have enough chocolate. This turned out delicious and everyone liked them, but were "a labor of love"!

I added a tsp of vanilla extract to the dough and used strawberry preserves. I used a tablespoon to scoop then the back of a 1/4 tsp to imprint the dough and fill in with the preserves. These kind of melt in your mouth when fresh out of the oven since the center is warm and sweet and the cookie is light and buttery. Had to take these in to share with everyone because they would not have lasted very long in the house!

I made a few changes to this recipe. This called for walnuts, but I did not have any, so I added chocolate chips instead. Also added some cinnamon and drizzle or two of honey. Used 1.5 cups of mashed banana (~3 bananas). Used old fashion oats instead of quick, since that is what I had in the pantry. Topped off with a sprinkle of more oats and brown sugar. Turned out very moist, dense, and delicious!

I decided to make this for dinner night with some friends. After reading some reviews that this could be a little on the bland side, I added some flavor by use of a marinade. While I was gone during the day, I marinated the chicken breasts with McCormick's Grill Mates® Zesty Herb Marinade. I also add some left over marinade to the skillet while sautéing the mushrooms. No problem with it being void of spice! Will probably make this again!