Not what I would think of as a traditional banana bread with the changes many recommend, but its very good. I did the recommended 1 cup sugar 1/2 cup brown sugar, subbed apple sauce for oil, sprinkle of cinnamon, and a tiny bit of vanilla. Its so good!

Was a good basic bar recipe to use some Michigan blueberries :) based on other people's recommendations I did the following: subbed 1/2 brown sugar for white used 1 tsp vanilla 3/4 tsp cinnamon sprinkled some lemon peel in with the blueberries made sure not to over bake :)

Pretty amazing, I reduced the amount of onion and used gorgonzola instead of blue cheese, but otherwise kept it all the same! Great with some mashed potatoes, caesar salad, and bread.

Only changes I made were to add garlic pepper and kosher salt to the rub, used hickory wood chips in the smoker of my grill, and sweet baby ray's bbq sauce. YUM.

This is a great base for almost a twice-baked potato casserole, without all the scooping of baking potatoes. I used what I had on hand, subbed 2 Tbsp dried chives for the red onion (not a red onion fan) and used cheddar instead of American cheese. Also had shredded parm cheese instead of grated. I haven't baked it yet, but I tasted the mixture and it tastes like a winner :) If for some reason it turns out catastrophic I will update my review.

There was way too much seasoning for a cheddar bread. The cheese (and I used sharp) was lost in the overpowering cayenne (which didn't go with basil well, in my opinion). We ate some with baked potato soup but neither of us liked it. Will not make again.

love these, only thing I add is 1/2 tsp vanilla and 1/4 tsp mint extract to the batter, and I use 1/2 an andies mint on top of each cookie (same directions for letting sit 5 minutes then spreading with the back of a spoon).

DO NOT MAKE THIS AS IT CALLS FOR. Follow one of the reviews that has a lot of stars. Reason I only gave it 3 stars is I didn't bother to read the reviews, so I didn't do all the chilling of the cake/frosting and had lumpy goo to contend with. Also, she estimates way too little traditional chocolate. I would plan on using a whole bag of chocolate chips if you don't like almond bark like me :) My husband likes these things, I don't think they are worth the effort and time for using a cake mix and frosting.

very good :) I had dried shallots at my Dad's I needed to find a purpose for and this was well suited. Even without bayleaf and using cream of mushroom soup instead of fresh mushrooms it turned out great. Will have to try the original version sometime. And when I cook minced garlic is never "optional" its mandatory ;) and I used 1 Tbsp since I doubled the whole recipe (though only used 1 can of cream of mush soup).

amazing. I used one of the pans for 6 minicakes intended for things like this (the bottoms lift out) and they turned out perfect. Great with vanilla ice cream and fresh raspberries.

I make this sauce frequently every summer. Best when made with a good Whiskey, we get Gentleman Jack just for the taste it lends this sauce. Trust me, we bought cheap whiskey to make the sauce with and it just wasn't the same! I don't change a thing, good just the way it is, though if I don't have tomato paste it is fine without. Best to use fresh cooking onions, I actually throw a whole small one in (diced of course).

made this frosting for the Mary Oppenhiemer's Butter Cake recipe also listed on this site. The cake was a flop, but this frosting was outstanding! Easy to make and spreads well.

decent flavor the the cake is very very dense. Not going to make this one again for a traditional birthday cake. I baked it in a bunt pan and covered with a chocolate frosting from this website. The frosting was good, the cake was not.

my husband loves this one, though I think it's too salty. We buy 2 of the 6oz carl budding beefs and just cut it up with shears. Also its easier if you mix the cream cheese and sour cream first, then the onion mix, then add the beef. This one is best made the day before to allow the onion mix to soften (there are onion flakes).

we have made these for years. One great thing to do is to use the chive & onion cream cheese, or sub diced ham for the sausage.

I don't know how you could name this Never-Never Ever-Ever fail fudge, because it's failed me twice. The first time I blamed the chips, I used milk/peanut butter mix and only a full bag (so 1 3/4 cup instead of a full 2 cups). Today I used a full 2 cups of semisweet and it doesn't appear to be setting up right again, 3 hours after the fact it still appears soft. In reading the reviews (I didn't before attempting this since it had high stars) it appears you are missing directions? Isn't that what Allrecipes reviews it for? If there is a specific time the fudge needs to be boiled it would be nice if someone would SPECIFY IT. I'm putting the fudge in the fridge in hopes I didn't waste all that chocolate (I made a double batch for a large group) and won't have to buy something to take instead. If it doesn't set this will be the last time I make this.

My husband and I didn't care for these at all. The oats were not something you'd want in a burger, and the French onion mix just made them salty. Not somethng I'll make again.

I've had this recipe for over 20 years from my girl scout troop growing up. It's a breakfast staple in our house, especially for Christmas morning :) also good if you throw a little pumpkin pie spice in instead of just cinnamon.

I have to agree with everyone else :) this is really good stuff. Even good with the Stacy's cinnamon pita chips if I don't have time to make my own.

these muffins are amazing, I always double the recipe (but do 1 recipe worth of topping, it is way too much IMO for one batch). Makes great jumbo muffins for my husband to take to work. They also freeze well so my freezer has about a dozen of them from the blueberry season all ready for fall eating. Only thing I changed was adding a bit of vanilla to the topping mixture, doing 1/2 brown 1/2 white sugars in the topping, and doubling the vanilla in the batter. :)