Absolutely delicious! I followed the recipe exactly except I added an extra 1/2 cup of flour. The dough came out of the machine cleanly and was really easy to work with. I didn't wrap in plastic after braiding, instead I let the shaped dough rise on a baking sheet in a preheated oven @125 degrees - takes less time and results in a better rise. Baking time on the center rack was just a little over 25 minutes and the challah looked and smelled fantastic - the consistency was just right and completely even throughout. The recipe as written yields two medium size challahs. I think we have a new family favorite! Thanks so much for sharing...

Outstanding!! I doubled everything (including the chicken) and followed the recipe to the letter. For us it was the perfect blend of sweet and spicy - it's just as good cold the next day! I definitely recommend simmering the sauce in a separate pot to thicken while the chicken is browning. Can't wait to make this again..thanks for sharing!

This was really good! I oven broiled spicy chicken sausage and used thinly sliced Bermuda onions - other than that, I followed the recipe as written. I recommend Granny Smith apples only because they hold their shape better and don't become too mushy. The spicy and the sweet flavors contrasted nicely and I will definitely be making this again! Thanks...

I made this as dinner last night & my kids just loved it! I'm so glad I threw in a sliced red pepper and added 1/4 tsp red pepper flakes as another reviewer suggested - it really made a difference! There was a lot of sauce and I'm not sure toothpicks are the best way to go unless you halve the jelly & chili sauce and reduce to a glaze. I just ladeled the whole thing over a bed of white rice and it presented beautifully. Overall, quick & easy to prepare and the flavors blend really well. Thanks for sharing...

I thought this was quite good and the perfect recipe for eager little hands to help with. I used fresh raspberries and served with fresh whipped cream. Everyone loved it! The batter does come out a little spongy, but tastes sweet and plays off nicely against the tartness of the berries. My kids are looking forward to making this one again.

You can't go wrong with this recipe. For perfect consistency, remove the pot from the heat when about 2/3 of the chips have melted, and stir to blend in the rest. I prefer semisweet but the kids just love milk chocolate. I always serve with fresh whipped cream...YUM!

This was a HUGE hit last nite! I didn't have black beans so I used pintos -- I think virtually any unsweetened canned bean will work. Other than that, plus using my quesadilla maker instead of frying, I followed the recipe to the letter. It yielded 3 slightly over-stuffed 10" large quesadillas, but I could easily have stuffed a little less & made a fourth. I served them up with plain sour cream and they were GREAT! I'm sure the 2 left-over slices will disappear very quickly today. Can't wait to do it again next week...

This is one AWESOME salad! I only made 2 changes to the dressing, strictly out of personal preference: I omitted the sugar & used 1/4 cup Splenda Blend and I swapped olive oil for the canola & cut it down to 1/2 cup. What a wonderful mix of flavors -- even the kids had seconds! I served it with Spinach Quiche and the combo was superb -- hubby said his taste buds were "having a party"! Will be making this again very soon...Thanks!

Really good! I basically followed the recipe but used low-fat ricotta instead of cottage cheese cuz that's what I had, added a little sea salt & ground pepper and crumbled Ritz crackers over the top. I did cover with foil at the end and baked for an additional 5-8 minutes just to make sure the inside was a bit firmer. It was marvelous! I'm thinking next time, and there will DEFINITELY be a next time, I'll sub in egg-beaters. Thanks for sharing...

I make this all the time & my kids (hubby, too) can't ever seem to get enough! The only thing I change is I scale back the milk to 2 cups and use the low-fat or fat-free variety of the cream cheese, condensed milk & frozen whipped topping -- same great taste without quite as much guilt and girth! I layer everything in a large rectangular pyrex cuz it makes it easier for the kids to serve themselves.

GREAT MUFFINS! I bake these about once a week and basically follow the recipe as written except: I sub half the white sugar with brownulated, add 1 tsp of vanilla and sprinkle a HEAPING cup of blueberries with sugar before adding them to the batter. Go wild & experiment with the streusel topping...it's DELISH. There is not a tremendous amount of rise to these so don't be afraid to fill the liners almost to the top. I get exactly 6 large muffins from this recipe.

These were AMAZING!! I cut the sprouts in half before tossing in the bag. I was a little short on time so instead of oven roasting, I decided to pan sear them and WOW I am so glad I did...OUT OF THIS WORLD! They cooked faster, browned beautifully & did not dry out at all. I only wish I had made twice as many. Will be a weekly event on my stovetop from now on...thanks so much for sharing this gem!

This is an EXCELLENT recipe which I have made at least 1 dozen times, with minor modifications: Double the brown sugar and garlic, add 1 Tbsp Minute Tapioca as a thickener and sub the juice of 1 large can chunk pineapple instead of the water. Cook in the crock on high for 3 hours, then remove chicken pieces and broil for 5 minutes on each side to add crispness and color. Return chicken to crock, add pineapple chunks and cook for an additional 1/2 hour. Fabulous over plain white or brown rice with a side of steamed veggies!

This is the ONLY recipe I will ever use for ginger cookies! I make at least 1 batch a week and between my kids & my hubbie, they never last more than a couple of days! Definitely sub OJ for the water, but other than that the recipe is absolutely perfect as is. Just be careful not to overbake (no more than 11 minutes on the upper middle rack) or they'll cool crisp like ginger snaps - still a fantastic tasting cookie, but much better when soft and chewy. My whole family and most of my friends thank you for sharing this one...

This is AWESOME! I followed the recipe as written except with larger amounts of onions (Bermudas) and cheese. The first time I used a premade crust. The second time I made the Quick and Easy Pizza Crust recipe from this site and browned it in the oven for 10 minutes @400 (we like crispier pizza crust) before loading it up with the toppings. The whole thing took a little longer with making the crust from scratch (just over 1 hour from start to finish) but it was soooo worth it...DELISH!!

We eat fish at least twice a week and I'm always looking for a way to repackage leftover salmon. These were good, but a little bland for my taste. I used low fat sour cream, light mayo, rolled in panko and baked (16 minutes @350) instead of frying. Will definitely make again, but maybe add some Dijon or red pepper flakes to give them a little kick. They work really well with the Creamy Dill Dipping Sauce from this site. Thanks for sharing...

I've made this a number of times using canned peaches, but have also tried it with apple pie filling + apple juice and blueberry pie filling + pineapple juice. Definitely sprinkle cinnamon on top before baking. Always comes out perfect and never lasts more than 1 day in my house! Just make sure you thoroughly fork-blend the dry ingredients before adding to the marg/sugar mix to evenly distribute the baking powder and avoid clumps in the batter. Thanks for sharing...

I really liked this and it was very easy to make. I took the advice of other reviewers and decreased to 1/2 cup margarine and 3/4 cup sugar. I used french bread (without the bottom crust) cuz that's what I had. Took about 50-55 minutes of baking on the middle rack before turning bubbly and golden. It was delicious & just sweet enough to allow for that dollop of whipped cream or vanilla ice cream on top!

This is my go-to recipe when I need a pasta side dish. I double everything except the pasta and sub a little more olive oil for the melted butter. Nice & light & flavorful...perfect with Angel Hair!

WOW this was good!! Used 2 lbs spicy lamb sausage, 2 pkgs Birds Eye Fresh Steam mixed veggies and fresh mashed potatoes. My whole family just raved about it. Easy to make and super delicious...who could ask for anything more! Thanks for sharing this one...