This is a high-fat, high-calorie dish, but it tastes SOOOO wonderful. I had to substitute pecans for almonds since that was what I had on hand and my butter was a bit too soft so I had to plop, not crumble on the topping. Cook time in my oven was also closer to 60 minutes, but this recipe was well worth it.

As written, I have to give this 4 stars (actually 4 and 1/2) because I found the cookies a bit too salty, but otherwise perfect. I also added about 1 teaspoon of Pampered CHef's cinnamon plus (cinnamon, nutmeg, allspice). I used butter flavored Crisco and chopped walnuts (no raisins). My daughter helped chop the walnuts and ended up pulverizing half of them, so I actually had something more like walnut flour. I cooked the first batch for 12 minutes and the following batches for 10 minutes (since they went onto a hot stone they required less baking time). The cookies are pleasantly crisp on the outside and amazingly soft and chewy on the inside. Next time, I am going to try to reduce the salt to 3/4 teaspoon and see if that helps.

My husband, who claims to HATE rhubarb pie, loved this. It is very easy and tastes great, especially warm with a scoop of vanilla ice cream.

We enjoyed this recipe very much, but it lacked strong banana flavor. I used 3 bananas and otherwise follewed recipe to a tee. I will try it in the future substituting applesauce.

My husband and I really enjoyed this soup, but my broccoli-loving daughters did not. I added 4 cloves of garlic to the onions for extra flavor. This was especially good the next day.

We have tried a lot of fried chicken recipes, but this one is the best. The coating is wonderful and very tasty. I did soak the chicken (I used split breasts) in salt water for about 1 hour to make the chicken moist and to put some flavor into the chicken. Definitely make sure you use garlic powder and not garlic salt, as it would definitely make the chicken too salty as a previous reviewer discovered.

This recipe is phenomenal. We absolutely loved it, but be warned it does not reheat well. i also omitted the MSG and only used 2Tbsp cornstarch in the sauce. I also cut the sugar in half. I substituted red wine vinegar since I did not have white wine vinegar.

My husband and I loved this recipe, even though we both do not care for brussel sprouts. This recipe gets rid of most of the funky taste of the brussels sprouts. My kids ate them too (2 and 4 years old), but had to coaxed to eat them. This is an excellent recipe for those trying to find new ways to eat their veggies. I did have to make a couple of alterations out of necessity. I substituted toasted almonds for the cashews and had to substitute honey for half of the maple syrup. While still good, I can't wait to try again with all the original ingredients.

My family absolutely loved this recipe. I halved the sugar, substituted onion powder for minced onion because I was out, and substituted red wine vinegar for the cider vinegar.

The chicken was moist, but lacked flavor. I followed the recipe exactly, but next time might add some garlic or other seasonings. It tasted like boiled chicken with onions.

I am not sure why, but ours had a bitter taste to it and no one would eat it. Aside from the bitterness, the flavors blended together well.

I added 1 Tbsp sugar, 1 tsp maple flavor, and substituted 1/2 tsp cinnamon blend for the cinnamon and nutmeg. These were delicious and disappeared quickly. I also used a cinnamon/ sugar blend instead powdered sugar on some of the fritters.

This is a super easy recipe and a great one for kids to help with. We (my 2 and 3-year old daughters and I) made them as gifts for my mom and sisters' dogs so I am not yet sure how much they like them. I did not have any bone shaped cookie cutters and 2 of the dogs are VERY small, so I cut a few cookies freehand into hearts and bones, but ended up just cutting the rest into small squares. Due to the small size this made many more than 1 dozen, probably closer to 4-5 dozen.

I really liked this recipe, but I would definitely reduce the amount of sugar unless you like your popcorn coated in it. I also added a litlle salt at the end for that salty/sweet combo. I am about to make up a few more batches adding food coloring to two of them (1 red, 1 green), and then mixing them together and then bagging them up into individual gift bags for Christmas gifts.

My first batch failed miserably, but that was probably my fault. The second batch was wonderful and tasted great. I loved the mild honey flavor. I did use one cup of white flour and did not use milk since I did not have any.

This was a tasty bread, but nothing spectacular. The strawberries don't add much flavor so if you want that flavor I would suggest adding more and probably mashing them up or pureeing them.

With modification this recipe is excellent, but alone, not so great. I halved the butter and the sugar. I used part margarine as I only had 1 Tbsp butter left. I added about 1/3 cup peanut butter and slightly increased the milk until it was the right consistency. I used it to top peanut butter chip brownies.

I LOVE this soup, so did my little ones (ages 1 and 3). Hubby hates asparagus so the soup did not go over with him, but the rest of us can't wait to have it again. I did reduce the butter to 1Tbsp in order to cut fat and I used skim milk and it tasted fine.

This is a very moist cake and very delicious. I substituted buttermilk for half the oil, but next time will probably use even more buttermilk and less oil as the cake was still oilier (is that a word?) than I like. The cake was also a little eggy, so next time I will try to cut an egg out also. I also substituted whole wheat flour for half the flour and next time will probably substitute it all. As for the frosting I use a different recipe: 2 tsp vanilla, 2 cups of powdered sugar, 1/2 c butter, and (2) 8 oz bars of low-fat or fat-free cream cheese.

I absolutely loved this frosting, but I only gave it 3 stars because I had to modify it. I cut the sugar in half and added an 8oz bar of fat-free cream cheese, as I like my cream cheese frosting to taste more like cream cheese than sugar. If using fat-free cream cheese, do not try to soften it in the microwave as it is much more likely to curdle. It is much better to let it soften at room temperature or use a high-power mixer and don't soften it at all.