I was worried that the sauce seemed liquidy but, oh well, dumped it in with the noodles...and the starch from the noodles quickly thickened it up - the noodles soaked up the juice and the noodles got more and more creamy and yummy after a few minutes. I used Japanese Futonaga Udon noodles and natural peanut butter, water instead of broth, omitted the chile paste, used powdered garlic and ginger. These are fantastic, even though I made minor substitutions. Thank you so much for sharing the recipe!

This recipe is excellent as written, although it is actually a "freeze" rather than a smoothie. Great for a hot summer day. I actually tried adding some vanilla yogurt, but that ruined it - next time, no yogurt! (Make sure you peel the bananas before freezing them - it's really hard to get the peel off). I added the 1 Tb honey, but no vanilla needed.

Good, low in oil and sugar, but the oven temp was too high - my muffins came out dark and even burned on the outside (400 degrees, 20 mins). Maybe I baked them too long? I want them golden on the outside . Will try again at a lower temp, and check them sooner. I felt they were more bread than cake-like.

Wonderful! Healthy, too. Used 1/4 cup dates (blenderized) as I wanted some raisins (1/4 cup, whole, tossed with the flour). Used 1/4 tsp salt, oil instead of butter, and 1/2 tsp each of the spices (just right - don't like too spicy). Done at 15 mins, but prefer the 20 mins as they were more chewy and great muffin crust. Also, used a vegetable peeler to get off the orange part of the rind and threw away the bitter pith (the skins were too thick, I guess). The blender worked well in chopping up big pieces of rind. Thank you for the wonderful recipe - it will be one of my favorites.

I had a small (1 lb) butternut squash that I baked in the oven so it would have the most flavor. As the mixture looked kind of liquidy, I poured it into 7 sprayed custard cups, omitted the topping, and just sprinkled cinnamon on top. Used 1/2 cup sugar only. Baked at 350 degrees for 40 mins. They were delish! Tasted best warm. Just tried it again today using carrots (1 cup mashed) instead of butternut squash, sprinkling nutmeg on top instead of cinnamon - these were great, too! The first time I used the electric mixer, second time the blender and it was more smooth.

This was great - followed the recipe pretty closely, except for minor changes. Instead of prosciutto I used 1/4 lb smoked turkey sausage (Hillshire Farms). Didn't know what ditalini was and didn't have any, so I used some Maltagliati that I had - a very thin spaghetti or fine egg noodle - tossed it with a little olive oil after I cooked and drained it, so it wouldn't stick together. We ladled the soup into bowls over the pasta, and it was great - great flavor with the turkey sausage I used. Will definitely make this again.

Rustic looking biscuits, and you don't have to turn the oven on! I had dried buttermilk so I used that. Added 1/2 tsp salt (recipe forgets to say how much). Cut 8 biscuits instead of 4, and used my cast-iron skillet. It got real smoky at first - I don't think you need any flour in the pan if the biscuits are already quite floured, and don't let the pan get too hot. The first batch came out good - dark brown color when done. Then tried cooking the rest covered with a lid on, at a low heat, 5 mins each side - they rose up a little higher that way. Maybe try one as a test until you get the hang of it. They come out looking dark and rustic when done, with a nice chewy crust.

Wow! This is the best, most delicious banana bread I have ever tasted! I accidentally used 1 cup flour instead of 1 1/2 cups, and it came out moist and rich, kind of dense, like steamed pudding. Yum! What a delicious mistake! Otherwise, made it exactly as written, except reduced the salt to 3/4 tsp - added nothing. Baked at 325 degrees for one hour, as recipe states. Next time, I will try it with the 1 1/2 cups flour and add to my comments, maybe it will be just as good. But I really liked it with my "mistake" and might keep making it that way! (that's how brownies were invented - a botched chocolate cake)

Yes, these are the best. Same recipe as Hershey's "Best Brownies" and I've been making them for years. I use margarine and be sure not to overbake them so they will be nice and chewy.

Easy and superb! My husband said "wow, you could sell this!" Half the recipe fits into an 8" square pan. It does not have to fit all the way to the sides. When the Cool Whip squishes out, just smooth it all over like frosting. Tastes great if allowed to get a little soft, but the layers really show up pretty when you cut into it firm. I sprinkled it with chocolate sprinkles and made my own fudge sauce.

Very good, but follow instructions exactly! If you let it boil, it gets gritty. Also, I added a little vanilla, but it tasted better without it - does not need vanilla, nor salt! An extra tablespoon of butter does not hurt, however. I made it a second time using margarine, and that worked well, too.

Good, very tender, not overly sweet. Like sponge cake. I liked all the choc chips (be sure to use mini, as batter is thin and they would sink to the bottom).

We loved this! Especially my husband. Better than a restaurant. Would definitely make it for company. Used Romano cheese, margarine instead of butter, and Dover sole fillets (I think any white fish would do). My only regret is that I did not try this sooner!

Fun to make and the swirl was pretty. My husband said "wow." The icing is too thin, so I recommend either less milk or more powdered sugar, also only 1 tsp vanilla (it's expensive!). Also, best to drizzle the icing over the top or else it will get mixed up with the cinnamon-sugar. The cake was perfect.

At first, I was skeptical about the cornstarch, but this recipe actually turned out great! My husband said it clung well to the meat on the BBQ and we both thought it tasted just like in a restaurant! I did add an extra tablespoon of molasses, a dash garlic salt, and 1/2 tsp liquid smoke (hickory), and used some dried minced onion and onion powder (cuz I had run out of onion). A keeper for us!

Loved it! Similar to a sponge or crumb cake. Delicious even using margarine instead of butter. Make sure to beat the sugar/butter (or margarine) for a long time to incorporate air - it makes the cake come out light and fluffy (do not beat to much after adding flour though). Added only 1 Tb more milk. My husband said he "couldn't stop eating it." It is plenty sweet - sweetness just right. Baked it in a sprayed 8" sq glass pan - still gooey at 30 mins so I baked it 10 mins more (40 mins total). Will make this again!

Awesome! Chilled the quick oats/buttermilk overnight, but skipped the 20 minute soak. Added buttermilk cuz the batter looked thick, but then had to add flour cuz they fell apart in the pan (watch that you don't add too much buttermilk!). After I got the batter right, they were absolutely delectable, tender, and delicious (wish author could have been more specific about the ingredient amounts). I doubled the sugar (used brown) and added some vanilla. Used veg oil instead of butter and seemed to work fine. You'll love these!

Easy, delicious way to eat tofu! I used DeCecco penne pasta and Prego Spaghetti Sauce with Mushrooms. Only problem was the top got too browned, so next time I'll either take it out at 20 minutes or else lower the heat. I used more chese than recipe said. Will definitely make many more times! Thank you Krista for recipe.

Loved this cornbread! Even my husband liked it, and he does not like foods sweet. Very good to munch on the next day, spread with margarine.

Yummy! I beat the eggs/milk/sugar with an egg beater. Used 3/4 cup quick oats to make it creamier (boil & stir 1 minute). Added 1/4 tsp salt. Liked it better without the butter, although I tried some with a little butter and that with the brown sugar really gives it the "butterscotchy" flavor. Maybe less sugar next time as very sweet (1/3 cup?). Yum! Will definitely make again - you get your oatmeal and an egg, too!