This seemed to taste way sweeter to me than typical banana bread, too sweet for my tastes (and I rarely complain on that issue). Maybe it really depends on your bananas. I would not sugggest doing what I did, which was to use "old fashioned" oats rather than the specified "quick" oats. The old fashioned oats did not blend into the batter to contribute to the structure of the bread, instead it was more like individual bits of chewy oats, which were interesting but made the bread texture less than it could have been.

I needed to use up some bananas and wasn't in the mood to make banana bread so I tried this recipe. I followed the recipe ingredients and instructions exactly and my cake was terribly dry, the main reason for the low rating I give it. It is very hard to check if the cake is done or not with the topping and cranberries covering the surface of the cake, so I followed the low end of the specified cooking time and my cake was overdone. I don't know if it would have been moister if I'd cooked it less. Also, the topping wasn't anything like a crumb topping, it was basically melted brown sugar. I should have known better when melting the butter was called for. Just using softened butter and mixing into the topping ingredients would have probably gotten a crumb-like result, melted butter did not. Lastly, I'm not at all sure I like the flavor combination of banana and cranberry.

This is a favorite of my husband. I don't make it too often unless I am bringing it to a potluck since it's more dessert than salad. I have prepared it by using an 8-os size whipped topping and adding a cup of sour cream with the pudding. Makes it a bit less "fluffy" and more flavorful. Try some toasted coconut as garnish.

OK, so I am usually one of those people who will make any sort of baked goods from scratch and avoid using a mix as often as possible. BUT. I grew up eating Bisquik pancakes. That's what my Mom made and that's ALL that tastes right to me now! Pancake batter doesn't need sugar as far as I'm concerned, that's what syrup and jam are for! And the texture is just right, fluffy but not like a sponge. I wish I had some pancakes right now....

Not totally to my tastes as written, plain ground beef with only salt and pepper as seasoning is pretty unappetizing, I used a packet of taco seasoning on mine. And pizza sauce hits a wrong note too, salsa or enchilada sauce is a much better option. Top with a dab of sour cream!

I've loved this dessert since my mother started making it when I was a kid. The strawberry cream is relatively light and the crust is just delicious. We use pecans instead of walnuts.

I make these using Wheat Thins crackers, they are a bit smaller and thinner than the "buttery round" style of cracker and I like the smaller size I end up with. I've done it with chocolate coating and with melted chocolate chips, the chips taste a bit better but are more difficult to work with.

I couldn't bring myself to put the onion and celery in the broth to boil without first sauteeing them, so I cooked them in the butter first, which meant I needed to put the soup together in slightly different order. I cooked the potatoes in the broth, added the flour to the sauteed vegetables and butter and then added that roux to the cooked potatoes and broth and simmered until thickened, then added the cream. I found the soup was a little thicker than I'd like and could use a few more potatoes, but the flavor was good. I served topped with bacon. It's very chowder-like and you could probably add some clams and clam broth and have a great clam chowder.

I got asked for the recipe by one of my dinner guests after I served this pie, so that earns it top ratings! I did use a cup of heavy cream whipped to a stiff consistency rather than whipped topping because I didn't want to use prepared ingredients. I also used a homemade chocolate crumb crust. The filling is rich yet not heavy, making it an ideal dessert for a big meal. I used Hershey bars for the chocolate, but in future I think I'll try a different brand, there is somethng about Hershey's milk chocolate that has an almost sour-milk flavor when melted that I don't taste with Lindt or Ghirardelli.

I used this recipe as a filling for whole mushroom caps with a little mozzarella cheese underneath. It sounded like a good idea but wasn't a huge success with my husband. I thought it was just okay. The mixture was a bit dry and tasted mostly of the bread crumb seasoning. I used my food processor and I think I chopped the mushroom too finely and then had to add too much bread crumbs to hold the mixture together.

Oh so delicious and rich. Try mixing a bit of instant coffee or espresso powder into the cream as you're whipping it for another flavor. **CAUTION** It is extremely important to add more boiling water frequently during the cooking of the sweetened condensed milk. 3 hours is a long time and the saucepan should not be allowed to boil dry.

I chose this recipe because I wanted something quick and easy made with ingredients on hand. These brownies don't slap you with peanut butter flavor, but it is definitely there and they aren't bad. I didn't use the chopped nuts because I didn't have any, but I thought the result wasn't affected by that. I was surprised that the brownies came out more cakelike than fudgy, despite the "fudgy" recipe ingredient levels, but then I thought abut it and the peeanut butter cream cheese filling adds an extra egg to the mixture, so that would logically mean a more cakelike result. I might try it again but add only one egg to the brownie mix and 1/2 cup of water to see if the results were moister. My husband didn't like the way it came out as written.

So easy! I wanted something light for a dessert and these are perfect. You can eat them alone or serve with ice cream. I used my convection oven set at 375 and had a great result. I think 425 might be a little bit too hot, the sugar will scorch before the pastry cooks through. You definitely need to use the parchment paper under them or you baking sheets will be a mess.

Makes a great lunch! I'd craved this forever after a restaurant I used to get a similar pocket at closed down. There are a few small differences between this and my remembered version. Spread the seasoned cream cheese without the sunflower seeds on the pita. Mix the sunflower seeds into the veggies, add sliced black olives and a small amount of salad dressing to the veggies (Thousand Island is good).

Very delicious cake. And I definitely thought this was like cake. A number of reviewers have written "it tastes like banana bread" which, of course it will, it's essentially the same ingredients. But the texture is cake, lighter and less dense than banana bread. Very sweet, but good. I was too cowardly to bake it at 275F, I didn't want a failure on my hands, so I cooked it at 325 after a first fearful 15 minutes at 275. And I had no desire to melt everything else in my freezer by putting a hot cake into it, so I just let the cake cool on the counter and it is moist even so. I haven't yet decided if I'll frost it or not. EDIT- After a day, the texture changes, becomes much more dense.

Some of my family members are not sweet tea drinkers, they prefer their iced tea unsweetened so I tried the pinch of baking soda in unsweetened tea and it seemed to be just as effective at smoothing the bitterness and preventing it from getting cloudy. Thanks for the tip!

Simple to make is about all this recipe has going for it. The result was crumbly and dry and the flavor of chocolate and peanut butter are hidden by overwhelming sweetness. I was disappointed and won't be bringing it to the picnic I'd hoped to share it at.

I think this was one of the first recipes I learned to make as a child. The only difference I do is to use dry mustard powder. Great and much cheaper and less additive-filled than buying something prepared. I like them sweet but you can adjust to personal preference. If you've got it you can saute some chopped onion with the ground beef.

So funny how so many reviewers remember their mothers making a similar recipe. It's good to be reminded that simple, old standbys can still be good. "Ranch" has kind of become today's go-to for dips and dressing, where mayonnaise used to be. What I remember my mother (and grandmother!) doing was mixing a bit of ketchup into mayonnaise and making a thousand island style dressing to go over the lettuce wedge. Bacon is an awsome addition, but the tomatoes are totally optional (for those days there's nothing in the kitchen).

Awesome recipe, great for when the cherry tomato plant is going crazy producing! I don't find the sugar neccessary for the dressing, especially when using super high quality balsamic.