I tried this recipe this weekend with some of the apples I had left from apple picking and it turned out pretty good. I used half ww flour and half white and used 3/4 cup of brown sugar instead of white (my boyfriend won't eat anything made with white sugar). I also didn't include the cloves and I must say, the end result was quite good. It's a tad dry which I think is due to the ww flour, or maybe not, thinking next time I may add some applesauce to see if that helps with the moisture. Definitely a keeper.

I too decided to use all ww flour and it turned out great. I also added garlic powder to the dough and it gave it a really nice kick. Definitely will use this recipe again. Now for the pizza, that's a whole other story....

I made several changes to reduce the calorie and fat content of this lasagna and it turned out good but not great but I think that's because I ended up not liking the herbed feta. I think next time I try it, I will use regular feta because I like the thought of the feta. I used whole wheat pasta, 1/2 of the vegetable broth, bottle of garlic pasta sauce, artichokes that were not marinated, 2 cups fat free mozz cheese and 1 cup of skim mozz cheese. I also added tofu so I could have the protein. I also make this mistake every time and next time i'll remember to start with the layer of pasta and not the mixture because i never have enough to top the lasagna with the mixture. I don't know if that happens to anyone else but it always happens to me when i'm making lasagna. I'll definitely make it again with some minor modifications.

I've made this dish several times (and just never got around to rating it, shame on me!) and I love it. I use whole wheat pasta and also add shrimp to my dish for protein and it's yummy. I made it for my family and they were quite impressed at how easy it was to make and how yummy it turned out.

Absolutely yummy muffins. I used 1/2 cup of whole wheat flour and a 1/4 cup of all purpose and substituted the sugar with the brown sugar splenda blend and it turned out great. I made a second batch last night and didn't have enough splenda so I used a tbsp of Agave and they turned out good as well. I'm thinking of replacing the sugar entirely with Agave next time and seeing how it turns out. I also want to make these 100% whole wheat but fear that they might turn out dry so we'll see. Either way, these are total keepers and will make them again and again. PS. Substituting the flour and the sugar also lowered the calories on these muffins.

I followed others suggestion and cut up red baby potatoes and carrots and placed them instead of the tin foil. I also removed the skin from the chicken and rubbed it down with olive oil, seasoned it and added fresh rosemary. Overall the chicken was quite juicy and I will probably make this again but I wasn't really wowed.

This was good but not as great as I thought it would be. Maybe next time I will add the cheese (which I omitted this time) and cook the veggies a little less, they were a little soggy. I will definitely do this one again.

This turned out great thanks to all of the suggestions others made. I only had one bottle of barbeque sauce (I used an organic one from Whole foods which was yummy - sweet and tangy I believe) so I used 1/2 a bottle to cook it and then when I took out the roast to shred it, I dumped what was in the cooker and added the other 1/2 with the shredded meat. It was definitely the right amount of sauce. I also added 2 tablespoons of maple syrup and 1/2 of water to cook the roast. The roast actually only took 3.5 hours to cook plus another 1/2 hour after I shredded it. Definitely will do this one again.

Wow, this turned out way better than I thought. I too made some substitutions, 1/2 cup of oil and 1/2 of applesauce, added a dash of vanilla extract, used 1 cup Splenda Brown Sugar blend vs. the white sugar in the recipe and I also used one cup of whole wheat flour, one cup of rice flour (ran out of whole wheat) and 1 1/2 cups of all purpose and I also doubled the spices as others suggested. The bread turned out absolutely yummy! Next time I'm thinking about trying the vegan substitutes for eggs and also using less all purpose flour. Will definitely bake this one again. Thanks everyone for all of your wonderful suggestion, it made a great recipe, fantastic.

Very yummy recipe. I too followed others advice and increased the soy sauce and maple syrup (I used 1/3 cup of each). I used the low sodium soy sauce which was great because it added the right amount of sodium to the ribs. Prior to cooking the ribs, I used all of the dry ingredients as a dry rub and added some chopped onions since I didn't have onion powder. I let it sit for about an hour and I think it added to the flavors. One thing though, I set the cooker for 10 hours so it would cook extra slow while I was away. Good thing I came home early because the ribs were done by the time I got home which was 4 hours after I started cooking them (they were probably done in 3.5 hours). The meat was literally falling off. It was the right amount of sweet, not too sweet which was good. Next time I think I really need to be home to check them (sort of defeats the whole leave it for several hours concept) but I will definitely make them again.

This is a very simple and quick recipe to make. I make it and freeze quick easy to grab portions so whenever I want some soup for lunch, I always have a great choice in the freezer. I did add navy beans as a source of protein and added 1% milk instead of cream but otherwise followed the recipe as stated and it turned out great. I make this recipe 3-4 times a year. Definitely a staple item in my freezer! Thanks for sharing.

I made these and took them to the office and they were a big hit. I followed most of the suggestions listed (cut down on the sugar, used wheat flour, cut down on the oil, used applesauce, etc.), made them into muffins and it was great. Next time I may cut down a bit more on the sugar. I also noticed after shredding the zucchini that it was a bit runny so I squeezed the zucchini before adding it to the mix. Almost everyone who ate it them didn't even know there was zucchini in the muffin which was the best part! I will definitely make these again (maybe this weekend!). thanks for the great recipe and thanks to everyone else for such great suggestions.

Yummy! This was my first attempt at anything using whole wheat flour and the bread turned out very good. You definitely need to have your slice with something to drink because it's a tiny bit dry but that's the nature of whole wheat flour. I'm making it again this weekend to bring to work and am going to try mixing the flours to see what turns out.

This receipe exceded my expectations. I took some of the other reviewer's advice and added fresh onions and garlic to my sauce as well as doubling the cheese and using a whole jar of sauce. Perfect! If you like your lasagna juicy and cheesy you must use more cheese and definitely a whole jar of sauce. I also used whole wheat lasagna instead of semolina, fat free mozz cheese and fat free pasta sauce (no one was the wiser, that's how good it was). Definitely freezes well which is great when you are cooking for 1. Next time will definitely add some spinach to the mix!

Absolutely delicious and so easy to make. One thing I will change next time (and that's because of personal taste) is to put red pepper to taste as opposed to 1/2 a teaspoon. I actually only used a 1/4 teaspoon and it was still to spicy for me. My co-worker whom I brought a piece to loved it too but she found that it could have used more red pepper. Go figure! Definitely think this should be "red pepper to taste" like the recipe calls for black pepper. Will definitely make this one again and serve it to my friends to see if they can tell it's made from tofu! Thanks for a great recipe.

This was my first attempt at making a Pumpkin Pie and it was a huge success. I don't like ginger so I used less of it but it still turned out yummy. I will definitely be making this again. I think next time I'm going to be a bit adventureous and try and make the crust from stratch! Thanks for such an easy recipe!

This was a hit at my housewarming party and I loved that it was so extremely easy to make. This recipe will definitely be making a comeback at my next "fondue" party.

Thank you for a great Tofu recipe! I've been looking for different tofu recipes and this is one of my favorites. I make it just about every week and still can't believe it's not eggplant or chicken! I made some modifications to make it a little more "carb" balanced and used Fat Free Mozz cheese to lower the fat content. It still turned out just as yummy. Thanks again.

I can't believe how delicious this smoothie is. I modified it a bit to make it a little more "carb" balanced but nonetheless, this is a smoothie that I make before a workout or for breakfast when I'm on the run! Thanks for a yummy smoothie Stephanie.

This was my first time making a cheesecake and everyone loved it! It was absolutely delicious and creamy. I took some of the advice listed and omitted the lemon zest and also let the pie cool in the oven for about 1/2 hour before removing it and letting it cool completely outside on my countertop before putting it in the fridge. By doing this I avoided cracks on my cheesecake. I'm already getting requests to make another one. Thanks Karin for a great and easy recipe.