I followed the recipe exactly and they turned out fabulous! I made them for a Bunco party I was hosting, and EVERYONE loved them! Will definitely make again!

Really tasty! I used a can of corn instead of fresh corn (I bet the Fire Roasted Corn from Trader Joe's would be GREAT!) and threw in some diced jalapenos from a can I had leftover in my fridge for some added flavor. I agree with other reviewers who said it really needs to sit overnight for the flavors to meld together- it makes a difference! My husband (who doesn't even like cottage cheese) and I had it on fajitas one night for dinner, I had it with some brown rice in a tortilla as a burrito for lunch, AND I used it as an omelette filling. A keeper!

This was the perfect way for me to use up some leftover brown rice from dinner two days ago! I am pretty health-conscious so I made a few changes to lighten this up just a little. I used unsweetened almond milk instead of 2% regular milk, used a little splenda to sweeten it instead of honey, and added some extra cinnamon. I didn't have dried blueberries, so I made it without the fruit on the stove and then stirred in some fresh strawberries and blueberries before serving it. I didn't even add the butter at the end and it turned out so creamy! My version was really tasty, so I can imagine that the "full fat" version would be DELICIOUS too :) Thanks for the recipe- I'll never throw away dry leftover brown rice again!

I made this for dinner with some sweet potato fries the other night and my husband and I both loved it! The only thing I did differently was to not use the olive oil. I dipped the chicken in the egg mixture then put all the pieces right in the bag with the spices and shook it up really well. Once on my baking sheet, I used some olive oil cooking spray and gave them a quick douse so they would crisp up. I spritzed the other side of the nuggets when I turned them over. Worked well and was super-tasty!

Mmmm this was so good! I made the changes that ASTROPHE posted (no applesauce, whole can of pumpkin, 1 cup sugar). I also added 1/2 cup walnuts. I was SO surprised by how moist this bread turned out with no oil!!! Will definitely make again- next time I'll try using all whole wheat flour. I baked mine for 65 minutes and the toothpick came out clean, but was a tad gooey in the middle when I cut into it an hour later. Maybe it's just my oven, but I'd let it bake 5 minutes longer next time. I'm skeptic of vegan baked goods normally, but was so pleasantly surprised by this recipe... try it- you will like it!

SO GOOD! I followed the recipe exactly except I used butter instead of shortening. Used walnuts, and would make it exactly the same way next time! Very flavorful (and FULL of cranberries)!

After reading reviews, I made several changes to "healthy up" the recipe. My rating is for the healthy version. That being said, with how tasty mine turned out, I am SURE the full-fat, higher sugar version would be AWESOME :D I changed the following: used 1/3 cup light vanilla yogurt instead of buttermilk, 1/2 cup applesauce instead of oil, used almost 2 cups of bananas, only 1/2 cup of sugar (brown sugar that is- the bananas have enough sugar), and added 1/4 cup extra flour since the extra banana makes it stickier. I also added 1 tsp cinnamon and 1/4 tsp nutmeg. The end result had a delicious spicy banana flavor, but the spongier texture you would expect from a bread with no oil. I did a ballpark calorie count and each slice (12 slices/loaf) ended up having about 170 calories- not bad for banana bread. I shared it with some friends and they claimed they couldn't tell it was healthy. I would highly recommend these alterations if you are looking to cut fat and calories! I'd make this again for sure!

These are sooooo good! I used fat free cream cheese and baked them at 375 for 8 minutes on a cookie sheet covered with parchment paper. They have the perfect amount of sweetness/softness/chewiness. My roommate couldn't even tell they were "light" cookies, and he says snickerdoodles are his favorite! I am a bit of a calorie freak, and these only have 65 calories per cookie the way I made them-- definitely a healthy alternative and thus, a KEEPER!

These cookies are sinfully delicious! After reading several reviews, I decided to substitute orange juice for the water and use only 3/4 cup of sugar. I placed the dough in the freezer for a half hour while my oven preheated and proceeded to use a small cookie scoop to make balls from the dough (it was REALLY sticky). I dropped the balls right into the sugar and rolled them around. Once flattened on the cookie sheet, you couldn't even tell I used a cookie scoop. Mine turned out perfectly after 10 minutes in the oven. These cookies are delightfully spicy... but I will say that they are not for the faint of heart. My husband thought they were "too spicy". Will definitely make again!!!

This turned out really good, but after a little work. I couldn't find Hawaiian Sea Salt, so used regular sea salt instead. After removing the pork from the crockpot and shredding, there was still SO MUCH greasy liquid on it, he squeezed it between some papertowels to remove the excess. He also added some more salt and liquid smoke before putting it back in the crockpot on warm for an hour or so. This definitely improved the flavor. Maybe it's because we didn't use the right salt to begin with. The end result was really good though! I would definitely make it again, but not before I find some Hawaiian Sea Salt.

Really good! I used spice cake mix instead of yellow cake mix. I also cut the cake mix/butter mixture in half because I love the pumpkin part so much! It turned out great! Served warm with whipped cream. Next time I will try vanilla ice cream instead. Nice change from pumpkin pie for sure!

This was delicious! I did make some changes, so all I can do is rate my end result... After reading the reviews, I decided to omit the salt, the whole tomatoes, and the condensed tomato soup. I only had 4 chicken breasts, but it was plenty! I also reduced the chili powder to 2T and used black and white beans instead of chili beans (rinsed). It really was excellent, and I will definitely be making this again!

These are so good! I added 1/2 tsp of pumpkin pie spice and 1 cup of chocolate chips, took them to work, and they were gone by 9:00 am! I had to bake them for 12-14 minutes because they were so gooey at 10 minutes, but maybe that's just my oven.

Very good! I made a triple batch and saved it in a jar to use on ribs and pork tenderloin.

SO GOOD! Also used the Dry Rub for Ribs before baking- perfect! Good enough for company!

I made two versions of this recipe. One exactly as the recipe is written and one with half nonfat plain yogurt and half reduced fat sour cream. The one with the sour cream was much creamier and richer than the one with all yogurt, although it did have a lot more calories. I also added a few cloves of diced garlic to each of them since I felt like it was missing a little something. With the addition of garlic, I would make either version again!