I was so afraid of adding the sugar after reading all these reviews, but I was feeling all wild and crazy, so I tasted it without, with half the amount and with the full two tbs. I personally liked it best with the 2 tbs. It was a nice mix of sweet (but not too much so) & savory. It's really just a matter of preference, so I'd say just do it to taste. Also, I used evaporated milk instead of half-and-half just because I had an already opened can. I'll be making these a lot more often.

These are fab. A nice, light, chewy cookie with great pumpkin flavor. I must agree, they're great with or without the icing, but I do love them with. I baked them for 12 minutes in my little apartment sized oven and they came out perfect!

So easy and perfect. I love the fact that I don't even need to use anything more than a wire whisk to prepare, yet I get astonished comments of "You made this yourself? Wow!" My mom has told me she will never buy another pumpkin pie from the store again after eating this.

For a pizza dough I could make this quickly, this is awesome! It's denser than other pizza crusts I've had (because it doesn't have much time to rise), but it's not a deal breaker at all. I would however throw the crust in the oven on its own for a few minutes next time before topping it, just so the middle can cook up a bit more.

This was a nice change for breakfast. I also added a can of mushrooms (drained) and a chopped onion. I took the advice of another reviewer and used seasoned salt in place of regular. I want to try this again with throwing in some chopped green pepper, maybe a colby monterey jack cheese, a different kind of bread. This is a very flexible recipe. My husband, who is against all things egg, even ate it!

The chocolate chip cookies recipe of my dreams. This is exactly what I was looking for as far as texture and sweetness goes. I kept finding recipes that were too cakey, not sweet enough, not enough chocolate chips...but these are awesome! These taste just as good right out of the oven as they do the next day. I stocked up on vanilla pudding mix in anticipation of making these again.

What an awesome soup! Only change I made- and it wasn't intentional- was I used a can of chili ready diced tomatoes- didn't realize it till I already added it to the soup! I panicked, thinking it would ruin the soup, but it was fabulous. I also used mezze penne for the pasta, but pasta's pasta. I love the broth of this soup. My only complaint is that it didn't make enough! lol I'll be doubling this later this week. Thanks!

These are the best pancakes I have EVER eaten. I took the suggestion of another reviewer to use evaporated milk instead of regular (used 1 c. evaporated milk, 1/2 c. skim milk), primarily to use up an already opened can in the fridge. I also used 2 1/2 tsp. of pumpkin spice instead of all the spices. These taste great with or without syrup. Perfect flavor, nice tender texture, so amazing!

These turned out looking beautiful, but not very flavorful. Certainly not bad though! I was going to give this a three, but I realize that the reason for the cakiness may have been my fault. I substituted a cup of all purpose flour (as I had no cake flour) for the cup of cake flour. From what I have since learned, if you must substitute all purpose for cake flour, to measure a cup minus two tablespoons (I also saw suggestions to add 2 tbsp. cornstarch). This being said, these weren't particularly sweet or flavorful either. If I were to make these again, I would first take heed of the cake flour and perhaps add more vanilla or brown sugar.

This is one of my favorite recipes ever. I ate an obscene amount of this cake as it was way too good. I never heard of sour milk, other than milk gone bad in the fridge, so I googled it: 1- Place 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in a glass measuring cup. 2- Add in milk (2% or richer) to equal 1 cup. Stir. 3- Let stand for 15 minutes until it looks like its beginning to curdle or slightly curdled. Worked like a charm! I didn't peel my apples either because most of the nutrients sit under the skin of fruits, so if I'm going to eat something not so good for me, it may as well have some nutritional value...lol. Mostly though, I'm lazy. Tasted great peels and all.

With using the springform pan, this cake came out looking gorgeous!

Mine did not turn out looking nearly as pretty as the featured picture, but it did taste pretty darn good! I found that it tasted way better the next day after being in the fridge. I froze the cake layer overnight before frosting so that I wouldn't rip the top up. I don't know if it was because it was overkill with freezing the cake portion overnight, or because I am just not a cake decorating kind of gal, but the cake top still ripped up some for me. Sigh. I doubled the mint in the top two layers and it was nice and mint-chocolatey, not mint overkill by any means.

I never thought to put cinnamon, nutmeg or vanilla in my french toast....man, I've been missing out for quite a few years! No more plain ol' milk and egg french toast for me.

My first time making snickerdoodles and they were fabulous! I substituted the 4 tsp. of white vinegar for the 2 tsp. cream of tartar and they came out great. I was worried about tasting vinegar in them, but that's not the case at all. I baked these for 8 minutes and they were a perfect consistency. I'm doubling these up for a Halloween party this week. Thanks for sharing!

I'm giving this a four as the taste was good, but man, it was a runny mess. Do not, I repeat, do not invert cake to a platter to serve. I had a placemat underneath thankfully, but the pudding-ness ran all over it. I would make again (great chocolate fix), but I would just dish it out from the pan itself and serve with vanilla ice cream or whipped cream. I kept putting the cake back in the oven thinking it just needed more time to bake, but that wasn't the case. I would rate this five stars if not for the consistency- but it isn't called "Chocolate Fudge PUDDING (Cake)" for nothing. Expect more pudding than cake, and you will be very pleased. :)

Awesome soup! I used a regular packet of taco seasoning (as opposed to the Bill Echols) as I didn't thoroughly read through reviews with a screaming, hungry baby at home, but it did turn out fantastic. I used a pumpkin ale for the beer since no one liked to actually drink it (didn't want it to go to waste), and it worked nicely- couldn't even taste that there was beer in there. I also used frozen corn simply because that's what I had. Aside from the bit I put aside for my daughter's lunch tomorrow, my family finished this off! Definitely will make again, thanks!

I needed waaaay more sauce than specified. I easily doubled the amount. Also, regular lasagna noodles work just fine- just make sure they're adequately covered with sauce. The ricotta mixture nor the amount of meat didn't seem like enough to me when I was putting it together, but it worked out perfectly once cooked. All that said, we all LOVED this, and my husband said that this was way better than his mom's! My mom couldn't believe we didn't buy this from a store. And I couldn't believe that 1- I made lasagna (this was my first time) and 2- I could make it so fast, and so good! I will be making this one on a regular basis. Thanks!

What a cool idea adding pumpkin! I didn't actually taste the pumpkin, but it thickened it up a good deal- plus all that added vitamin A was a bonus. My only changes as I went along were I added a can of tomato sauce- as it was SUPER thick (not a bad thing, just personal preference), some additional chili powder and pepper, and some cumin. Really fabulous as is, just wanted to spice it up a bit more- my adding a can of tomato sauce also watered down the original spices too, so I needed to compensate. Will definitely make again as my entire family loved it.

This was exactly what I was looking for in a cornbread recipe. I had just made chili and forgotten to make cornbread to go with it, so I scurried around to quickly find a straightforward recipe that I could whip up. This was it! I topped mine with a bit of butter and honey and it was so good. My mom was in heaven...lol.

Yum! I halved the recipe for a smaller group of people, left the skin on the apples and served it topped with vanilla ice cream. Easy and impressive dessert. Thanks!