I made these with my 4 & 5 year olds. I used butter instead of shortening, added an extra cup of oats, added 2 cups of finely grated carrot, and substituted 1/2 cup of regular flour for whole wheat flour. I made them teeny tiny so I can put a couple in their lunchboxes. They came out amazing and I love that there's carrot in them!

I was out of ritz crackers so I used Cheez-its. Came out great. I broiled for last 5 minutes to crisp them up.

My frosting attempts never turn out well-- and this one was absolutely perfect. I even accidentally just put all the ingredients in the bowl at the same time and used the hand mixer and it came out great. I halved the recipe and it was the perfect amount to frost a 9 x 13 cake.

This was great, I grilled the filets on a grill pan in the house and topped with brie instead of blue cheese. I served the filets on top of 2 Ore-Ida hash browns and then put a circle of green beans sauteed with onions around it. It looked very fancy, but was funny since they were really frozen hash browns.

I used this recipe as a guide/base for my own creation. Basically instead of one of the cups of flour I used 1/2 cup whole wheat flour, 1/2 cup rolled oats and a 1/4 cup ground flaxseed. I also added another egg, and 1/2 tsp. coconut flavoring. Omigod these came out amazing! We ate the 1st batch before the 2nd batch was done baking.

This was great-- The things I used were: white chocolate chips, tortilla chips, Snyder of Hanovers peanut butter sandwich pretzels, and peanuts. I only used 1 bag of popcorn and just eyed the appropriate amounts of everything. It was great.

I was so happy to see this recipe-- because I was looking to make my grandmother's brisket recipe (almost identical to this one- with the Heinz Chili Sauce) but I wanted to make it in a slow cooker, which I had never done. Omigod- it came out so much better than I had ever made it in the past... and I didn't have to keep basting it every hour, I didn't even touch it for 11 hours and it was so tender and amazing. My changes were-- since I am temporarily living in Australia had to make my own Heinz chili sauce-- got recipe from http://www.recipezaar.com/192123-- then did not add onion soup mix, and added a lot of kind of thick sliced onion under the brisket and on top. It came out so amazing. Note-- the brisket was so big I had to fold it up the sides of the crockpot-- but it shrunk so much it was perfect. I'll never make brisket in the oven again! I served it with a sweet potato casserole which was mashed sweet potatoes topped with marshmallows and sweetened flaked coconut and baked.

I read the reviews about them coming out to crumbly, and the mix looked really, really dry.. so I added some rice bran oil-- they were delicious, but still kind of falling apart (though not too bad)-- next time I would add the rice bran oil (for moistness) and I would double the honey (and skip the sugar) to try and have them stick together better. I also added chopped dates.

This was the best hot chocolate ever. Omitted the coffee-- and only had milk chocolate chips (which I don't even like, they were bought by mistake), but did everything else- including pouring thru a metal strainer. So good.

I doubled this recipe (made 8 servings)-- I made changes based on reviews and what I had in the house. I omitted the sherry, and green pepper. I added a chopped carrot to the onions when I sauted them. As others said, it looked way, way too thick. I used about 1.5 cups 2% milk, and 1.5 cups whole milk-- then after seeing how thick it was I probably added about 3 cups water. For the corn I used 1 fresh corn cob (shaved off the cob, obviously), and a big bag of frozen corn. And only one can of cream corn- that's all I had. Added a tsp. of sugar. When I added the corn to the soup, I also added a cut up potato, and added colby shredded cheese-- but only at the last few minutes. Sounds like a lot of changes, but it really wasn't too different from the original, and it was really good. And by the way- I made this all with my 3 year old helping.. he washed all the vegetables (he spent about 10 minutes on each one :).

These brownies came out great. I made them with my 3 & 4 year old boys-- they had big fun doing it, and it didn't make too many dirty bowls, which is always a bonus. The only change I made was, as someone suggested, for the sugar I used 1.5 cups brown sugar and 1.5 cups regular (I actually used a raw type for the white sugar). Great recipe.

I made these with my 2 & 4 years old boys. They were really excited that we were going to surprise Daddy with something hidden in the cupcakes. Used the cake recipe here, thought they were good, maybe next time I would add some zucchini to the cake batter to make it a little moister and get veggies in. I poured a little cake batter in, added the cream cheese mixture, and then more cake batter. We aren't going to frost them, I don't think they need it.

This is very good, added almonds and M&Ms when mixing. I think it would be a little better if I toasted it in the oven. I may tried to do that with the leftovers tomorrow?

I made these tonight and everyone, including my toddler, loved them. I omitted the mushroom, tomato, and Old Bay seasoning and made 1/2 a recipe. I added salt, pepper, and dried parsley. And I also added almost double the amount of bread crumbs because it was too wet. Came out fantastic. Definitely will make again.

I followed this recipe exactly, except for the fact that I left the cookies in the refrigerator overnight... DON'T DO THAT! They still were delicious, but they were really hard to get out of the bowl (the dough was beyond hard)... and the cookies came out looking weird. But they tasted so good and I had given them all away, so I made another batch today and put them in the fridge for only an hour. This batch came out beautiful and delicous. I would definitely used Andes candies on top and I do not think you need peppermint in the dough.

I used butter instead of margarine, and used a melon baller to drop onto cookie sheet, baked for about 9 minutes. I was using a hand mixer, but once I added the corn flake, coconut, chip combo I just mixed with my hands, and my 3 yr. old helped and loved it! These cookies came out great. They actually remind me of a recipe from when I was little in the "Feed me I'm Yours" book, I think it was called Monster cookies? And that the recipe is not in the newest edition of that book.

I doubled the recipe and used "mini M&M baking bits".. mixing 1/2 in and and sprinkling some on top. I baked it for 30 min. in a 9 x 13 baking stone pan and even though they were a little hard to get out of the pan, they came out delicious. They are a lttle harder than a traditional brownie... but I think most of the "blondies" I have eaten are.

I used bone-in chicken breasts and coated them in flour first. I also added baby carrots and onions to the slow cooker. And I think it was the best thing I have made in the slow cooker yet.

This was extremely easy to make and tasted okay if you have some extra cool whip to get rid of. It tasted like fake frosting. My toddlers liked it, but I will stick with more traditional frosting next time. You could really taste the vanilla pudding mix... a little too much.

These latkes were so awesome, just like my grandmother and mom used to make. I only used 1 egg per 2 cups of potato. I used the food processor's large grater blade and kept the grated potato in ice water until I had all the ingredients in the bowl and then squeezed the water out and added them. I used matzoh meal instead of flour and I used about triple the grated onion. I fried them in vegetable oil. They were great, but definitely on the salty side. The mixture was a little watery but it made no difference in the end, there was liquid in the bowl when I was done. I think the matzah meal was key. Next time I would use less salt.