Mmmm...so light and fluffy (I beat the heck out of the pre-flour mixture). Like everyone else, I used orange juice to replace the water. I also used 1 cup of sugar without any seeming difference. The orange flavor was overwhelming, so I would reduce the amount of all zest by half.

This was a great soup. I think the peanut butter overpowered the dish, so I'd either omit it or reduce it by half next time. I also replaced the cumin with madras curry powder because that's what I had. The soup was very smooth once I blended it. Soothing enough for any winter's day.

I ended up with chocolate bread like everyone else. I used frozen chips, but that didn't help. This has a great taste, but I think this recipe would best be made on the dough setting so I can mix in the chocolate chips separately.

I used a combo of white and orange sweet potatoes. This is a recipe that lends a lot of flexibility in that you don't really need to measure anything. Just season to taste.

I wish I had added more lemon juice and slightly less sugar to my blueberry mixture. Blueberries were in season here, so they were sweeter than usual (yummy!). I would've liked more of a contrast between the ice cream's sweetness and the blueberry tartness. I also made the graham crust in the recipe, but this can be simplified by buying a pre-made crust and breaking it into pieces. I also added some cinnamon to the blueberries and graham crackers. Very tasty!

This was very tasty but be warned that this makes A LOT! I didn't have ham and eliminated the broth since I was cooking the rice separately. There was plenty of juice from the veggies to make this like a very thick stew. Also, I cooked everything in my cast iron dutch oven then took it straight to the oven for baking (reduces cleanup).

This was good, but it tasted a lot like salsa. If I had made it thicker (more flour, less broth/milk), and added chicken and black beans, this would be great as a creamy enchilada stuffing.

I didn't use any taco seasoning as others suggested because the chicken sausage I used (the only protein I had) was plenty salty. I also used chicken broth instead of water. This is a recipe that lends itself to using any type of meat and adding more veggies if you like.

Ummm...if you follow the recipe exactly it's not very spectacular. Tastes just like regular cake mix except a little more moist (stick to your mouth moist). I'm not surprised that the rave reviews are mostly from people who used pre-spiced canned pumpkin. I'm a die-hard fan of cinnamon and chocolate like what you get from Mexican chocolate cake. Adding spices to this recipe does jazz it up, otherwise it's just plain.

The dough was so sticky, and to prevent it from sticking all over the place, I had to add an extra cup of flour. The taste was alright, but I'll stick with "unbelievable rolls" from this site.

I would've liked for this to be creamier, but otherwise very tasty. It probably could've benefited from some more seasoning like basil.

This was a great recipe. I accidentally read the instructions wrong and added an entire 15oz can of pineapples...I'm glad I did this because it lent more pineapple flavor! I also added 3 tablespoons of pure vanilla (the alcohol keeps it from getting rock hard). This makes a lot of ice cream, so you may want to halve the recipe if you have a 2 quart machine.

This recipe leaves a lot of room for variation if you want. I added corn and chili beans for more substance. I also forgot the cheese, but it turns out it is delightful even without the cheese.

I don't like the hard consistency that homemade ice creams are notorious for, so I added 1 TABLESPOON of pure vanilla extract which contains alcohol. This also added extra vanilla flavor. Instead of real eggs, I used egg substitute since that's what I had on hand. Once the ice cream had ripened in the freezer overnight, it was still creamy. I also used this as a base for cookies n' cream and blueberry cheesecake ice cream. UPDATE: I've made this a few times more, and in addition to the vanilla extract, I've also added 2 teaspoons of vodka (flavorless) to maintain a softer consistency in the freezer. I have a 2 quart mixer, and this recipe almost overflows, so keep this in mind especially if you plan to add mix-ins.

I had all the ingredients on hand, so I went with it. I added Hungarian paprika to the chicken since some said the recipe was missing something. To cut back on fat, I omitted the cheese and used reduced fat cream soup. I didn't like the mayo, so I'll omit that next time. It was much easier to just mix everything together instead of layering. I was in the mood for something creamy, and this satisfied that craving. I had this over some rice too.

I like sweet cornbread, and this fit the bill. I used egg substitute but otherwise followed the recipe exactly. I bet this could easily be turned into Mexican cornbread with some cheese and jalapenos. Great recipe that can be doubled to fit 9x13 pan.

This was a good ice cream but it becomes somewhat icy once you've stored it in the freezer. I'd recommend eating this as a soft serve, but that's just my preference. I'm more partial to custard type ice creams. I did make this in my ice cream maker too, and it took maybe 15 minutes. Quick and easy recipe.

I like the simplicity of this recipe. I used balsamic vinaigrette since I don't like raspberry flavor. I would never have thought to use blueberries but they actually cut through the tartness of the dressing. I think this salad would benefit from some thinly sliced red onion too.

I wanted to try this so bad after reading the reviews, but I didn't have time to get all the ingredients. I subbed the cottage cheese with feta cheese, replaced real eggs with Egg Beaters, and omitted the salt. I grated the onion so I wouldn't have chunks, and I crushed chopped pecans with my rolling pin (no food processor). I used a standard 1 Tbs cookie scoop and yielded 28 meatballs exactly. I baked for 30 minutes with a mist of olive oil (no sauce), and I'm glad I didn't bake longer - once out of the oven the meatballs continued to cook some and became the perfect texture for me. Next time I'll sneak in shredded carrots/zucchini for a veggie boost.

I divided my dough into 4 rather than 2 more for ease of serving. Instead of brushing with egg, I misted my dough with olive oil, and it browned very well. I only have cookie sheets to bake these on, but next time I'll lightly grease the baking sheet as the bread stuck to the sheet. Crispy on the outside and chewy on the inside. I might add some rosemary to the dough next time.