By end of summer, my husband was not enthused about pasta or potato salad. He agreed this one sounded different for our planned picnic. We all really liked it. Since I left the small amount of leftovers at my son's house, I ended up making more for my husband, two days later. The lemon juice really gives it a fresh taste, I think. I was wondering if anyone had comments on using dry tortellinis. I used frozen tortellinis (19 0z)and followed the recipe otherwise as written.

It's a winner! Everyone loved these cupcakes. I followed the ingredients and instructions as given except I only made 21 and used the remaining batter to cover the cream cheese mixture so that I could frost them and decorate with Fourth of July sprinkles. They only needed 20 minutes to bake. This recipe is much better than one I tried previously with a cake mix. They taste best chilled. Don't leave out the vinegar, you need it and you won't taste it. You will be glad you tried this recipe. Perfect and easy.

We liked this casserole very much. I followed the original recipe except I used refried beans instead of red beans and I only used about 3/4 of the can. I didn't use raw onions or cilantro on top but had sour cream available as a topping. It was plenty spicy with the "Helluva Good" brand Monterey Jack with Jalapeno cheese. I really liked the sauce. There was just enough of all the ingredients to make the dish. By the way, our Maltese dog loved it too and wanted more.

Easy recipe with good flavor. I used light soy sauce and added two tablespoons of brown sugar. I sliced the breasts into thinner fillets. I also flipped them over during baking and basted them a couple of times to improve the light color on top.

I was looking for something to serve with fresh strawberries that are slightly under ripe. This was fast, easy and I had all the ingredients. I should have read the reviews first as I did get a few small lumps. I will combine the dry ingredients with the milk before cooking next time. The sweetness will benefit these strawberries but for future, I will use only a 1/4 - 1/3 cup of sugar.

Tasted good but they were not crisp enough. I cooked them until all the moisture was gone. I will try another recipe, called "Cinnamon Roasted Almonds" as suggested by a reviewer. Maybe they will be crisper because they are baked.

It is a 5 with changes. I had two 5 oz. packages of feta (one was lowfat with Mediterranean seasoning) and ground beef. I looked for a recipe and this is the one that struck me. I loved the idea. I used 1 lb. of cooked penne, 1 1/2 lbs. ground beef, a 15 oz. can of diced tomatoes, a 26 1/2 oz. can of tomato sauce, 1 large clove of garlic sauteed with the onion, salt, and pepper but no parmesan, no cinnamon. I added one package of feta to the sauce. I combined the beef sauce and pasta in the casserole. For the white sauce I used the same amount of butter, 2 tablespoons of cornstarch with 3 tablespoons of flour and 4 cups of milk seasoned with salt and peper. I put 1/2 container of lowfat feta in this sauce and poured it over the pasta mixture. I sprinkled the rest of the feta on the top. I baked it for 25 minutes. My husband rated it a five.

This is now my new favorite Banana Muffin recipe. I like using canola oil because it is easier and healthier than using solid fats and have tried other recipes using oil. I did make a few changes. I added a teaspoon of baking powder since I wanted to make the bread lighter in texture for muffins. I had about 1/2 cup of leftover cranberry sauce that I added and did not use the nuts. I did not add any flavorings and enjoyed the banana and cranberry flavors. I made 20 muffins in paper liners and baked them for about 21 minutes. A delcious and satisfying breakfast.

These cookies were good but I agree with another reviewer who said that Chocolate Chip Pumpkin Cookies III on this site were better. They are made with oil too and have better flavor and texture. I was thinking children and others who don't care for spices might prefer this one though.

Perfect. The texture inside is moist and the exterior is a little crunchy on the edges. I have tried many other biscuits that were not nearly this good. I think the cup of milk is key. Also it is important not to stir biscuits too much. I definitely will be making these again and again.

Good and easy but not special. The frosting was the best part. I did cut the butter in the frosting down to 1/4 cup and that was fine. My husband said, and I agree, we couldn't taste the pineapple. I used pineapple packed in juice and it was very moist. It also baked much quicker. I checked after 35 minutes and it was already quite brown. It might have been ready after 30 minutes.

I haven't made pizzelles for many years so I looked for the perfect recipe. I read all the ones on this site as well as others on the Internet. I selected this one and really laughed when I discovered the one in my old Pizzelle Master machine box is the same. It is perfect. The batter is thick but I found no need to thin it. I used a heaping teaspoonful and placed it slightly off-center closer to the back hinges to get them to be completely round without excess batter spreading outside the mold. We all enjoyed them.

Definitely an excellent cookie. I followed the recipe exactly except that I had to use butter instead of margarine as that was what was on hand. My husband thanked me several times for making them for him. I usually have all these ingredients so I will be making them often. The only problem I can see is, there are too few cookies! Lol.

Excellent recipe. Easy to make and somewhat healthy too. I used 1/2 brown sugar and replaced one tsp of cinnamon with nutmeg. I tried raisins in some and chocolate chips in others and both raisins and chocolate chips in the final batch. We enjoyed them all. They were moist and went well with a cup of tea. Thank you for the recipe.

I followed this recipe as written and have to say they were very good. I used a pan that makes only 8 muffins and I sprinkled the tops with some sugar. They had huge tops and looked liked gourmet store-bought muffins. But,I couldn't eat a whole one at one time. I have tried many banana muffin recipes and although these were not the most moist, they were a nice change. I will make them again and I will try adding an additional banana and make them as bite-size muffins. I really enjoy reading the comments that you all make and learning about your revisions and suggestions.

This recipe is deserving of more than 5 stars because everyone just loves it. Both the chips as well as the fruit are excellent. I cut the strawberries and kiwis into larger pieces and arrange some of the raspberries on top to maximize the attractiveness of the fruit. I add extra kiwi as that color gets a little lost otherwise. I only use one apple and have not had a problem with it turning brown. I think the other fruits as well as the preserves keep it from darkening. You could toss the apple with pineapple or citrus fruit juice to be on the safe side. Then just drain the juice off. In place of one of the apples, I like to add either a mango, peach or nectarine. I do cut down the sugar quite a bit depending on the sweetness of the fruit I am using. I like to use peach preserves as it does not discolor the fruit. The chips are a little delicate so I store them in a container rather than a baggie. Thank you for such a wonderful recipe. I have shared this recipe often and have used it on a number of special occasions.

I have been baking Sweet Potato Fries for a number of years ever since we tried regular Sweet Potato Fries at a weekend type of Farmer's Market. They were served with a dallop of honey butter. A spoonful of honey butter on each serving makes this a real treat. To make honey butter just mix two or three tablespoons of honey into a half cup of soft butter. Do not melt the butter, just serve it at room temperature with the hot fries. You could add some cinnamon but we like it plain. Yum. Kids of all ages love this.

Very nice. This was my first time making scones. My husband, who hasn't liked scones in the past, said they were good. My sisters, who have apparently been making a variety of scones, liked them too. I used 1/2 dried cranberries and 1/2 raisins. I brushed the tops with egg and sprinkled sugar before baking. I will definitely make these again.

I really liked the addition of rolled oats and while the texture did not bother us, I think if I make them for guests, I would add nuts or dates or something that would distract from the occasional bits of oats. If you didn't know there were rolled oats in them, you might think that the batter was not mixed properly. I did add an extra 1/4 cup of sugar to make 3/4 total. The muffins freeze very well. I will definitely make these often. Thank you for a very good recipe.

Even though I eliminated the sugar, this was too sweet for our taste. I enjoy sweet things but not that much in macaroni salad.