Wonderful, tasty moist muffins. Great right out of the oven. Only change I made was I did not have buttermilk so substituted orange yogurt. We had one just before bed after they came out of the oven and again for breakfast. Fabulous!

The first time I made this exactly as the recipe directed. The next time I used 3/4 cup half and half and 3/4 cup chicken broth. Both times I felt the recipe was a winner and loved the addition of the cayenne pepper. Very creamy and rich and I will definitely make again.

I had a similar recipe many years ago and lost track of it. I wanted to bake the frittata in a 7 x 11 pan so only used 8 eggs and left everything else the same. Came out great and we loved it. With my old recipe I found that it was so versatile, I could put pepperoni on top, or asparagus spears or whatever you have on hand. Really good and easy recipe.

Very good, liked the addition of the cottage cheese. Flavorful and easy to make. I think the problem others had had more to do with the lack of color because no ketchup used in the glaze and also the cottage cheese produced a lighter look.

The only change I made was balsamic vinegar because I didn't have any other kind and per the review by Jim I transferred the patties to a baking dish and baked after pan browning. I was surprised by how much we enjoyed them. Great way to have an individual meatloaf.

08/31/09- As in the case of other reviews, I had leftover rice (quite a lot) and was craving some rice pudding. It seems most rice pudding recipes call for uncooked rice so this one attracted me right away. I tripled the recipe, adding some brown sugar and cinnamon and raisins. It turned out great. I think next time I'll add an egg to up the creaminess as another reviewer suggested. Great basic, old-fashioned recipe that lets you add or change as needed. 09/08/09- I have made this recipe several times now and added a beaten egg to the mixture to up the creaminess quotient. As I commented earlier, this is a great basic recipe to change as needed. I also substituted Splenda for sugar the last time I made and it was still an excellent pudding. Very creamy and satisfying recipe for an old-fashioned treat.

Last week I made the Orange Yogurt Bread on this site and thought it was wonderful and gave it a glowing review. Last night I made the Beat and Bake Orange Cake. I prefer this recipe and the frosting is so good, it really makes makes this cake. The only change I made was to substitute orange yogurt for the milk. I felt it gave the tang that an orange cake should have.

I liked this recipe, it was easy and quick to put together and fairly simple. I mixed it in my food processor as I do whenever I find a recipe that requires butter or shortening be "cut in". Although, it seemed they cooked very quickly and the first pan were way too dark and I didn't overcook according to the 8-10 minutes. I removed the other cookies from the oven much earlier than the first ones. The banana in the recipe is unique. I did add vanilla extract although the recipe didn't call for it.

Yesterday I made the Tasty Orange-Oatmeal Muffins on the Allrecipes site and tonight I made these. These I found were much better tasting. I put 1 cup of craisins in with the boiling water/oj/oatmeal mixture to help plump them and even forgot to add the vanilla extract. I made a streusel from a banana crumb muffin recipe on Allrecipes and think this is an excellent muffin.

Muffin with nice oatmeal texture and tangy orange flavor. Instead of the orange juice/sugar icing I made a streusel from another muffin recipe on this site. I had no problems with sticking, I use a jumbo muffin tin and just greased the tin with butter. I did not add the raisins to the batter.

Wow, what great taste! On my second go-round I also substituted some of the all-purpose flour with wheat flour. Wonderful, pound cake flavor that would be really good with fresh fruit and whipped cream. I added some orange zest to the glaze. Loved the glaze too.

I also really liked this recipe. I made only one change: instead of 1 1/4 cups mashed banana, I added 1/2 cup banana yogurt. I thought this banana bread recipe rocked. So, good!

I usually don't change the recipe on the first try, but broke my own rule here. I added 1 tsp. vanilla to the batter because others had recommended that change. The change I should not have made was I doubled the recipe and then baked in a 10" tube pan. I had to bake for 1/2 hour longer than recommended in the recipe. Once cooled though, I could not remove from the pan without it breaking apart, so I just cut pieces off as we ate it and then today took it completely out of the pan. The cake itself tasted great. I won't bake it in that type of pan again.

I had never heard of a clafouti. Since I love any custard, I really liked this and with the blueberries, it was fabulous. Easy to make and not your standard cobbler.

As I don't routinely have self-rising flour in my pantry, I made the changes as suggested by Caramello in her review. I also did half white sugar and half brown, added a couple of "glugs" of half and half to the milk, and added a 1/4 cup wheat flour to the flour to make up for the additional liquid. I also added almond extract, vanilla extract and cinnamon to the blackberries. Even so, I told my husband after putting in the oven that this recipe seemed deceptively easy and I had my doubts about the finished product. Not to worry: this is a fabulous tasting and fabulously easy recipe that just begs for vanilla ice cream and says summer picnic to me. Great recipe, Valerie!

I didn't pay close attention to the recipe and when I was actually in process of making it up, I noticed there wasn't peanut butter in the actual cookie, just in the frosting. BUT, after baking and frosting these, I and my husband decided we love these. Great flavor and crunchiness with the peanuts that are in the oookie.

I come from a family in which my mother's (now deceased) potato salad is legendary. I was surprised by how good and simple to make this one is. I did increase the onion, grated carrot and celery and added hard-boiled eggs, but I don't think it changed the flavor overall with these additions. Great recipe, Mary Ann!

Very good and really easy. Loved the flavor. Sent leftovers with hubby to work.

I wasn't so impressed..., Not a bad recipe, but I think I'll save my overripe bananas for a banana bread or the Banana Crumb Muffins on this site which are fabulous.

After seeing other's issues with spreading the peanut butter/condensed milk mixture I thought that the bars would be more easily prepared in my food processor. It worked great. Another change I made was to add 1/3 cup of cream cheese and 1 tsp. vanilla to the peanut butter/milk mixture in the food processor. I store the cooked bars in the refrigerator so it keeps longer and that helps with the crumbly top layer, as well. Great dessert with these changes.