I read on this site how to cook winter squash and it says when roasting squash, brush with oil or butter then sprinkle with salt, pepper, and brown sugar. I did it that way so I didn't have to add additional brown sugar to the soup and it was oh-so-yummy! Tasted it before adding cinnamon, decided to add it, and definitely liked it better with the cinnamon. DE-LISH!

Doubled the recipe so I had some to freeze and pull out later for a quick breakfast. I already have a delicious pumpkin pancake recipe but there is about 3x as much fat in it, so I was looking for something a little healthier. This has a minimal amount of fat yet still delivers big taste and a very fluffy pancake. I even used half whole wheat flour and they were still quite fluffy, while still being thick and hearty so that you don't need to eat as many. Loved it topped with applesauce! So glad I have a better-for-us yummy pumpkin pancake recipe now!

Great taste but they took much longer to cook to my desired preference and the sauce then got kind of gooey. I kept having to add more water. In the end it was worth all the work, but I'll need to find a better method to making them.

Good flavors but too mushy. I'll have to try a different method next time.

Followed the recipe but the coating was more dry than crispy and it kind of ruined it. It'd be better to spray it with an oil or butter spray first, but it was also nice to know it didn't have all the calories of a fried fish!

Nothing real special. Lacked some flavor for me.

This was easy and just what I was in the mood for! I had one medium-size zuke so I cut the crumb mixture in half--1/4 c. each of bread crumbs and parm and 1/2 tsp. garlic salt. It still ended up being more than enough. I also used 1/4 c. olive oil for frying and it was perfect. I didn't serve them with sauce, but ate as a snack with the melted cheese and it was delicious!

WOW! Even by reducing the sugar to 2 c. and doing half applesauce half oil, these were still light and tasted spectacular! We were in the mood for lemon poppyseed muffins so instead of the extracts I added the zest of one lemon and the juice from half of it. I also didn't even do the glaze because we ate them with our breakfast and it was still like having dessert! Definitely a keeper!

I added 1/4 c. canola oil instead of butter but probably should have added a little more plus more salt because they were kind of dry and lacked a little in flavor.

I just finished making this and haven't had a chance to chill it and let the flavors meld yet, but so far I'm not a huge fan. I did half the amount of salt and a little fresh ground pepper (no where near a tsp, let alone a TBSP!) and that was way too much on both of those! Also did half the amount of red wine vinegar and canola oil and found that plenty on both. I also LOVE cilantro and didn't quite do 2 c. and found that overpowering as well. I think next time I'll look for something else but I'm glad I tried this!

My mom used to make us something like this when I was growing up. She would mix a can of corn in with 2 cans of chili, but I do about a half a can of corn and serve the rest on the side. Also, she did the chips on top so that they stay crunchy. After seeing this recipe I made it with the chili on the bottom, some grated cheese on top of that, then the crushed chips and cheese on the very top and served with the taco toppings which was a nice addition that I hadn't done before. Make it how you like it and you can't go wrong!

I was looking for a "healthy" cookie recipe for an after-school snack for my kids and although this is a healthier version of a cookie, it does not skimp on taste in the least! The only problem was they were so good we couldn't just eat one! I only added 1/2 c. each of the sugars, and did 1/2 c. whole wheat flour and 1/2 c. white. They didn't seem heavy at all. It already is a more dense cookie so that hides the whole wheat flour beautifully. I also added 1/8 tsp. almond extract as someone suggested and that helped add to the flavor too. I also didn't have quite 1 c. chips (prob. 3/4 c.) and that seemed like plenty too--if you wanted to cut down more you could easily do 1/2 c. NOTE: Definitely press the cookies down before baking! The first batch I didn't do that with and they held the exact shape they were as dough. Flattened them with a fork for the second batch and they were perfect. I'll definitely be making these a lot. Thanks for sharing a great recipe!

I couldn't give this 5 stars because it says 1/4 Tbsp. cayenne pepper. I did 1/4 tsp. thinking that must be what they meant, and personally that was still a little too spicy for my mild tastes. I also could not find fish sauce at my little local supermarket so did without it as well as the tumeric. It still tasted good to me and hit the spot for what I'd been craving after having an excellent version of this soup at a little Thai place in Boise, ID. In their soup they had little button mushrooms so I added about 1/2 c. of sliced white mushrooms I had on hand and that was a good addition. Also, I forgot to buy more limes, and depending on size you'll need 2-3 and I only had 1, so I also added fresh lemon juice to equal 1/4 c. I love lime so next time will make sure I have enough and will also search for the fish sauce before I make it again. I've never bought coconut milk before and I had one can of a more expensive brand (A Taste of Thai) and one can of a cheap brand. The more expensive one was super thick and had a lot more fat in it than the cheaper one which seemed very watery but still seemed to taste ok. The quality of your soup will depend greatly on the quality of your ingredients! I also used 1 can chicken broth instead of water. So it was good and next time I'll be sure to do it exactly and see how much different it is.

I made some healthy substitutions, but even with that they were wonderful! I did 1 c. white flour, 1 c. whole wheat flour, and 1/4 c. mixed wheat germ and flax seed meal. I used less sugar and 1/4 c. shortening and 1/4 c. apricot puree (in place of applesauce, just because I had it!) I did some with nuts and some without and just a few with brown sugar and found I liked the plain ones best--no nuts and no extra sugar! They were very light and fluffy and delicious! My kids loved them too!

Such an easy and tasty syrup! We love it! This time I stirred in 1/8 tsp. almond extract after I removed it from the heat, and a couple of shakes of salt. It was fabulous! I only boil it for about 5 minutes so it doesn't get too thick.

My family loves the taste of this jam and I love how easy it is! I think the right amount of sweetness is 8 c. rhubarb to the 3 c. sugar and jello, but how much rhubarb you use will depend on personal preference. I also cook it over med-high for 7-8 minutes and put it in plastic containers for freezer jam. Since it doesn't make very much it doesn't sit in the freezer for more than 2 or 3 months, so I'm not sure how long it would be good past that.

I think this had pretty good flavor although it was a little salty for my taste--I'll either do low sodium soy sauce or a little less next time. Also, the fish turned out dry because I think the temp on the grill was too high and the skin totally burned. I will cook it on medium next time and check it after 20 minutes. To help with the dryness I squeezed fresh lime on it. Also, didn't have any green onions so put fresh snipped chives on top. Oh, I also didn't have chili sauce but found a very simple recipe on this sight for it that seemed really good. Can't wait to try it again and hope for the outcome that most everyone else seems to have!