I would like to have given this five stars because we enjoyed it so much. But as written, I had to make too many changes to make it more flavorful and healthier. But the methods are simple to follow and produce a really satisfying result. It's a good, basic tuna noodle casserole recipe and easily adaptable for personal preferences. I love that it doesn't used canned soup and I'll keep this recipe for future use with the changes I made as follows: Substitute olive oil for all the butter, and reduced the amount mixed with the flour to 3 T. instead of 4 T. Coat the dish with pan spray instead of butter. To the white sauce, add 1/4 - 1/2 t. each of dried marjoram and dried basil, and a pinch of nutmeg. I also omitted the cheese because it didn't appeal to me. But if you like the idea of the cheese, reduced-fat or extra sharp cheddar I think would give a good result without all the fat of regular med. cheddar. If I can ever find whole wheat egg noodles, I'd prefer to use that, too, for a more nutritious punch.

I loved this! I'm not a huge fan of sweet potatoes (except in the form of PIE!), but they are so incredibly good for you, not to mention that they were only 16 cents a pound at Walmart before Thanksgiving. I've been trying out new ways to use them. This soup has been my favorite so far. The sweet potatoes absorb so much of the seasoning flavor, the actual sweet potato flavor was very subtle. I liked that. Like others, I added a can of beans (white beans) and about a cup of macaroni. Most of my family enjoyed it, too, but those who didn't are picky so they hardly count! Try this one. You won't be disappointed!

What a hit with the fam! I make chili at least once a month and everyone was ready for something a little different. To me, it was just soupy chili, but the hubs and the kiddos all liked it better this way. Maybe it was the soupier consistency, maybe it was the taco seasoning. Either way, they've all asked that I start making this instead. My personal touches: I used extra-lean beef and browned it with the taco seasoning and onions (because I didn't have the time necessary for the onions to cook all the way in the crockpot). I also used beef broth in place of the water called for in the recipe.

This turned out delicious, but I think it had more to do with having brined it beforehand and the actual smoking than the basting glaze. Needing to use an aluminum pan made it take a little longer to cook than usual and we didn't feel like the glaze added much flavor at all.

I loved this! I've been looking for a cranberry relish that I actually enjoy because cranberries are so good for you. Plus they're a pretty tradition. The blueberries cut the tart/bitterness factor perfectly without overpowering the cranberry flavor. Genius! My only criticism would be that it was a little runnier than I would have preferred. Maybe it's because I used frozen blueberries instead of fresh (the grocery store didn't have fresh the day I needed them), or maybe I simmered too long? Regardless, this will be the cranberry relish I make from now on.

As written, this was just OK for me. I tried it after I mixed it up and I thought it was too sweet and a little flat. I added some vanilla yogurt to cut the sweetness and a couple tablespoons of OJ concentrate to add some depth of flavor. It was delicious after that!

I've tried others, but nothing beats this old standby. Easy to put together and turns out delicious every time.

AWESOME! This was so delicious in a real comfort-food, homey kind of way. I made this for my husband to take to the Thanksgiving lunch he had at work. I used five kinds of apples (Macintosh, Granny Smith, Gala, Pink Lady, and Jonagold). I baked it in a bundt pan and then when it cooled (to make it pretty for sharing) I drizzeled it with glaze that I made with powdered sugar, milk, vanilla, cinnamon, and a dash of salt. I will say that I, like others, thought I'd done something wrong when I was through mixing the batter. It's all apples! But as it bakes, the cake puffs up and around the apples and it's just yummy. I love the big apple chunks. It's like apple pie meets spice cake. So good! I'll be making this a lot in the future.

This was just okay for me, though I do think it has potential. It turned out kind of dry, but maybe I just need to add more water? I'll make it again because I think a couple of small changes would make this pretty yummy. Next time, I will use chicken broth in place of the water. I'll probably add some black beans, too. It's the kind of recipe that lends itself to personalization.

De-lish!!! The glaze does start out very thin, as someone mentioned, so there's no spreading it over the roast. I poured it over then let it marinate in the refrigerator for a few hours before putting it in the oven. The glaze thickens as it cooks. I basted about every 20 minutes or so. Mine was a 4+ pound roast and it took about 2 1/2 hours to get done. I put potatoes and carrots in for the last half hour or so. My whole family loved this. It's a bit rich and real maple syrup isn't cheap these days, so I probably will save this for special occasions from now on. But what a treat!

I enjoyed this very much. The meatballs were flavorful. The sauce was rich and yummy. My only complaint is that there wasn't near enough sauce. It was just enough to coat the meatballs. Next time, I'll make at least twice the amount of sauce to put over the rice or noodles I like to serve with Swedish meatballs. Also, I tasted the sauce after following the directions and it was tasty, but I thought it would be even better with mushrooms so I added some thickly-sliced fresh ones. Even better! I added parsley to the sauce, too. I'll definitely make this again.

Super-easy twist to canned green beans. One of of my daughters, who hates canned green beans, actually liked these and wanted seconds. It didn't knock my socks off, but for sheer simplicity, I'm sure I'll prepare beans like this again when I'm short on time and need a tastier veggie side than plain beans.

Everything a lemon meringue pie should be! It's just the right balance of sweet and tart - a little more tart than sweet, which is what I was looking for. Really showcased the lemon. Very easy, too. I used a couple of extra egg whites to make more meringue. This will be added to my real-life recipe box for go-to desserts. YUM!

Though I'm still a fan of traditional pie on Thanksgiving and Christmas days, I thought this recipe was delicious and will make it again! If you're serving a crowd, this can definitely go farther for less effort than traditional pie. In an effort to increase the nutrition factor by just a little bit, I cut the white sugar to 3/4 c. and I thought it was plenty sweet enough since the cake mix and butter layer is pretty sweet on its own. I think next time I'll even omit a tablespoon or two of butter and my guess is I'll not notice the difference.

I tried this because it's October and I was looking for unexpected ways to use pumpkin. I was pleasantly surprised by how delicious this truly is. I do agree with other reviewers, though, that 1 1/2 lbs. of ground beef isn't sufficient for the amount of sauce this recipe makes. Next time, I'll use at least 2 lbs. of ground beef. But there will definitely be a next time...and a next, and a next...

Delicious! Beautiful, tender texture. We tried it after it had cooled to room temperature and it was great. It was even better the next morning for breakfast! The hubs said it was one of the best quick breads he'd ever eaten. Definitely a keeper. I was about 1/4 cup short on oil so I substituted the difference with applesauce. That's the only change I made (out of necessity) to the original recipe. Oh, and I made this into mini-loaves, which cut around 20 minutes off the baking time.

I did enjoy this, but it lacked a little "something", not sure what. Maybe more dill and lemon? Or maybe some celery salt and more black pepper? Definitely a recipe that could EASILY be tweeked to personal preferences.

My idead of the perfect brownie. I know most people prefer the really gooey, sticky variety, so if that's you may not like this one as much as I do. To me, the gooey factor of many browies just comes off as raw. This is a cakier brownie, but still with a denser, more chewy texture than chocolate cake. Made as written (w/o nuts because I didn't have any) and they turned out beautifully. Very chocolatey.

Fantastic! Easy, yummy, just what I was looking for. The only change I made was with the bananas: 1 full cup left me with part of a third banana left, so I went ahead and put the whole thing in (they were pretty average-sized bananas). That ended up being about a little less than a quarter cup more banana than the recipe called for. I just decreased the oil by that amount. Oh, and I used 1/2 c. of sugar instead of 3/4. Delicious results. We'll be having these again and again.

Delicious! And so easy and quick to put together. The recipe is pretty spicy as written. For my personal preference, I will probably half the amount of red pepper flakes. Also, there was quite a bit of water at the bottom of the pan that hadn't cooked out by the time the bok choy was done. My first thought was to just transfer the bok choy to the serving dish with a slotted spoon to drain out the excess moisture, but a lot of the flavor would be left behind in that water. Next time, I'll try doing all the cooking uncovered.