These brownies were delicious and very easy to make! They were both fudgy and cakey- a great texture! I'll definitely be making them again. The only change I made was that I used 9 oz dark chocolate bar (chopped into small pieces before melting) instead of chocolate chips. I baked in a 6 1/2 x 8 1/2 glass pyrex for exactly 25 minutes. This worked really well. One note is that I think the portion estimate is a bit off. The brownies were fairly thick, but the yield was only 8 normal-sized brownies, not 16.

This was just ok. It needed something else to make the flavor more interesting. I'm not sure what- maybe bbq sauce instead of ketchup, bread crumbs to improve the texture?

These were pretty tasty. Not too "wheaty" or overly healthy tasting. My only complaint is that they came out fairly flat- I was hoping they'd rise a bit more and be a little lighter. Perhaps there should be a little more baking soda/powder, and/or the batter should sit a little while before putting it on the griddle.

These need a little modification but are very tasty. Use only about 1/2 to 2/3 of the white sugar that's called for, and about 2/3 the chocolate chips. (The exact amount will depend on how many serving you are trying to make.) They're not especially coconut-y, so if you really like that flavor you could add more coconut or perhaps a little bit of coconut rum. I used salted, roasted almonds and they added a nice flavor and texture.

These were just ok. I pretty much stuck to the recipe but used regular milk instead of buttermilk and I added some blueberries at the end. Even with the blueberries, the muffins were still not sweet. If I made this again, I'd add some sugar. The consistency seemed a bit off as well. I'm not sure how to improve that. But they were edible.

These are great! I did as some others did and made them a little healthier. I used 1 cup whole wheat flour and 1/2 cup white flour. I split the sugar into half brown / half white. I split the oil with unsweetened applesauce. I had the oven at 350 without realizing it and they came out just fine in about 22 minutes. Even with all the 'healthy stuff' I thought this recipe made were a very tasty and moist muffin. I will definitely be making these again.

This is the best lasagna I've ever had! I made it mostly as directed with the following modifications: I couldn't find the 6 and 6.5 ounce cans of tomato sauce and paste, so instead I used one 15 oz can of each tomato sauce and paste. Instead of ground beef I used a pound of turkey, and I used a pound of Jennie-O sweet Italian turkey sausage in place of regular sausage. I didn't drain the meat after cooking it, just added in the sauce ingreadients. It worked great, and gave a great flavor to the sauce. I used fresh basil and fresh parsley. I added a dash of pumpkin pie spice to the ricotta. I used Barilla no boil lasagna noodles. This made enough for a regular 9 x 13 pan and an extra smaller pyrex. Absolutely delicious!!

This was so good I was scraping the last of it out of the pan. I did make a few modifications: I used 4 slices of bread (Safeway french worked great) instead of 3. I put the bread pieces in a pie tin and then sprinkled the raisins (I used currents) on top. I only used about 1/3 cup currents. (3/4 cup was WAY too many. ) Next time I would halve the lemon sauce because there was way more than needed. Deelish!