I used this recipe as a base and modified it by: 1) Adding bacon by sauteing 2 chopped strips until crispy. 2) Sauteing some chopped garlic and the onions in some of the bacon fat and omitting the butter. 3) Cutting way back on the ranch dressing (just because I wanted to add my own spices) 4) Adding a touch of milk, shredded Parmesan, and a smidge of curry spice to the potato mixture. 5) Brushing the outside of the skins in olive oil (didn't have veg oil) and sprinkled with a little sea salt. It was time consuming but really worth the effort. They were tasty. Oh, I also cut the recipe in half. We ate these as our main course and were both stuffed ourselves!

Reviewed On: Sep. 29, 2008

I've not had much luck with waffle batter until now. The first time I made this I tripled the recipe so that my dept. at work could have a "Waffle Wednesday" breakfast. HUGE hit-- We had three waffle machines going at once! The reviews from all was a unanimous “outstanding!”. Crispy on the outside, light on the inside, with a nice rich flavor from the yeast. I also added a little vanilla. This is a keeper. I love that it needs to be made the night before so that I don't have to get up extra early in the morning.

Reviewed On: Aug. 22, 2008

This caught my eye because the dressing sounded so easy and tasty. I was not disappointed. It was light, very flavorful and complimented the leafy spinach, tangy purple onion, and the sweet fruit. A little goes a long way too. I didn’t have strawberries so I substituted chopped nectarines. I also left off the nuts only because I didn’t have any. Topped the whole thing off with grilled chicken breast. Very delicious main-meal salad! A keeper!

Reviewed On: Aug. 4, 2008