These were a hit. Even my father-in-law liked them, and he's a super picky eater. I made them exactly according to the recipe, and stirred them every 10 minutes. Turned out perfectly. I'll definitely make these again.

This is a great recipe. Super easy to make, and very tastey. I made it with my gluten free flour mix and they turned out great! (I figured the recipe would work well since it only calls for 1/2 cup flour.) I also added white and milk chocolate chips instead of walnuts. Delicious!!

This was delicious! I knew by the amount of bacon and cheese in this recipe that I was going to enjoy it. The only thing I changed was that I used cornstarch instead of flour because I can't have gluten. Would definately make this again!

I made this following the recipe exactly, and it turned out really good - I would make it again. I ended up with quite a bit of sauce, so I was wishing I had made some rice or something to pour the extra sauce over. Nice, lemony flavor.

These turned out great. I think I ended up putting more cheese in than the recipe called for - I just added some in until it looked about right. I brought them to a potluck, and everyone said they liked them. Nice change from the standard deviled eggs.

This recipe was a hit. I made this crust for my pumpkin pies for Thanksgiving dessert. Everyone really liked it, and said it was even better than any traditional pie crust with pumpkin pie. The only difficulty was that it was hard to cut, but that may be because I used gluten free graham crackers (I have celiac disease). Overall, very tastey!

This recipe is awesome. I make this all the time. I leave out the minced onion, but make everything else exactly as the recipe says. Except, I never have buttermilk on hand, so I make my own with milk and lemon juice. This coleslaw is delicous! I used to think I didn't like coleslaw, but this recipe changed my mind!

These are awesome! I've made them several times now. I've made them using the recipe as is, or with hamburger meat instead of chicken. Both ways are great. Mozzerella cheese works fine, too, if you don't have Monterey Jack. You can also make these go quite a bit farther if you just keep filling tortillas until you run out of filling (instead of just pouring the remainder of the filling over the top). Great recipe!!

Delicious! This was everyone's favorite batch of pumpkin seeds at our pumpkin carving party. I didn't have any pumpkin pie spice, though, so I just mixed up my own with cinnamon, clove, and a little ginger. I'd never tried pumpkin seeds with anything sweet on them before. This was great!

I thought this was great, especially since I'm on a gluten-free diet. I used my wheat free soy sauce, and ended up with a great teriyaki sauce! I did make a couple huge changes though, which was to double the sauce, and I baked the chicken WITH rice, and used 6 chicken breasts. I put 2 cups uncooked rice, 2 cups chicken broth, and 1 cup milk in the bottom of a 9x13 pan, and stirred it. Then I put the chicken breasts on top and brushed the glaze just on the top of the chicken (some of the chicken was below a little bit of liquid). I baked it at 400 uncovered for 20 min, then stirred the rice underneath each breast as I turned each breast over. Then I basted the chicken again, covered it w/ foil, and baked it for another 10 min. I just kept repeating the turning, stirring, and basting until the rice was completely cooked (approximately an hour total). This worked out great, especially since the rice got teriyaki sauce cooked into it due to all the stirring. You could probably put some teriyaki sauce into the chicken broth/milk mixture in the beginning, too. I'd been craving a good teriyaki chicken and rice dish since being diagnosed w/ Celiac disease. This definately satisfied my craving!

This was delicous! I started marinading the fish just a couple hours ahead of time. Then I put the two fillets in a 9x9 pan, drizzled most of the marinade over the top, and then baked it in the oven (covered) at 350 for 15 minutes, and then I uncovered it and baked it at 375 until it was done (probably another 10 minutes, I didn't set the timer). The salsa is great, too. It really makes enough for about 4+ fillets, but I enjoyed the leftovers with chips, so I don't know that I would ever cut the salsa recipe in half. I paired this with some coconut rice and asparagus. I'll definately make this again.

This was a great way to enjoy asparagus, especially for a cheese lover. I melted 1 Tbsp of butter in the pan, and then just added enough olive oil to coat the pan (didn't measure it). Seemed to work pretty well. I also didn't measure out the cheese, I just sprinkled it on until it looked like the amount I wanted.

These were delicious. I brought them to "Bacon Fest" (a potluck where everything must have something bacon in it) and it was a hit. They did seem pretty oily though, with all the bacon grease that cooked off. Next time I may cut down on the amount of butter, and use a tad less brown sugar. All in all, very good! (They're not very good cold, though.)

These tasted more like granola bars, but I liked them anyway. Since I'm allergic to pecans, I used hazelnuts. I think next time I make them, I'll use almonds, and maybe some dried fruit. The hazelnuts were good, but it's a pretty strong flavor.

These are great, considering they're sugar free. I did make some alterations: I used 1/2 C dairy-free margarine (Nucoa) and 1/2 C peanut butter instead of 1 C margarine. I also put an additional teaspoons of vanilla in after tasting the dough. I added 1 Tablespoon of honey in addition to the artificial sweetner. Also, since I can't have gluten, I used 1 2/3 C brown rice flour and 1/3 C amaranth flour. I made one tray, and was wishing they were a little sweeter, so I dipped the tops of the rest in Xylitol (after rolling in peanuts). They come out looking glossy on top, but delicious!