Tried this recipe with both fresh blueberries and strawberries; came out PHENOMENAL. Changes: added 1 Tbsp. SACO buttermilk powder to the dry ingredients; added 1 tsp. Mexican vanilla extract to the wet ingredients; folded a bit of fresh lemon zest in with the fruit; omitted the crumb topping in favor of Wilton's white sparkling sugar on top. I used a jumbo-size silicone muffin pan to bake these, and had no trouble getting them out. I'll be playing with this recipe a whole lot more!!

A winner!! Like many others, I was skittish at microwaving shrimp so I cooked this on the stove and saved the nuking for my rice. I thinned it out with some leftover Pino Grigio from my fridge. Delicious!!

My new go-to recipe for mac n cheese! The ultimate comfort food. My modifications: I shredded a 1 lb. wheel of aged white cheddar; I used all but a couple of handfuls in the dish and reserved the rest to sprinkle on top before baking. Completely omitted the breadcrumb mixture. Used 12 oz. of small shell pasta, and given the amount of sauce the recipe makes feel I could've used the whole box. Added about 6 oz. of whipped cream cheese. Gave the béchamel sauce a few healthy shakes of Tabasco (my son said he would've liked this better without the Tabasco sauce, but I felt the recipe would've been bland otherwise.) 20 full minutes in the oven was needed to make it bubbly and golden brown on top.

Wonderful! I zested 2 lemons in place of the diced peel, and used Vintage lemon-lime seltzer for the carbonated water. I chilled the mixture for about 4 hours in the fridge prior to putting it into my ice cream maker. We scooped it directly from the maker into dessert glasses. Perfect texture and flavor. the only thing I'll change next time is I'll double the recipe.

I followed the directions exactly, and it was quite good. I'd probably use a little less crackers on top next time, but that's just my personal taste.

This is a phenomenal recipe. Each year I make ice cream as a part of our family's Christmas dessert, and this recipe is the best one we've ever tried. It's VERY rich and flavorful, and to me it works best as a complement - just a scoop will fill you up. We paired it with my daughter's pumpkin swirl cheesecake, and it was delightful!

I've never gotten so many compliments on a cranberry salad before! I followed the recipe as written, but added a bit more celery (for texture) plus a handful of dried cranberries. Delicious!

I'd give it 5 stars if it weren't for the necessary salt adjustment - I used 1 tsp. of Tony Chachere's Creole seasoning. My family's favorite dip by far!

Was searching for something where I could use both the thawed bone-in chicken breasts and the thawed package of chopped spinach I had in my fridge. My modifications: 1. I sautéed the onion with 2 cloves of minced garlic before adding it to the spinach. 2. I upped the amount of parmesan by a little, and the mozzarella by a lot (the last one was accidental, but no one in my house complained!) 3. I added some pepper to the stuffing mix. 4. I covered the baking pan with foil, and cooked it for 50 minutes prior to topping it with the mozzarella cheese. 35 minutes for stuffed, bone-in chicken would leave this dish seriously undercooked in my opinion. This was an enjoyable meal; we had it without pasta, finding it filling enough on its own. Next time however I'll go with some others' advice and marinate the chicken beforehand. It could use some extra flavor.

These went over so well that I'll have to make more before Christmas! I added a tsp. of vanilla to the recipe, and chilled the dough for 20 minutes before rolling it into balls.

I made this in my slow cooker, and after having a taste found it too sweet for my liking. I added some soy sauce and cooked it for another hour. This made it better, but if I were to try this one again I'd halve the amount of brown sugar used. Meat was tender and moist; we'll be using the leftovers today for BBQ pork sandwiches.

I only had skim milk onhand, so I added a couple tablespoons of whipped cream cheese to give it a creamier texture. I think the lack of "zing" a few have noticed comes from using frozen rather than fresh spinach. This is a good basic recipe, but I'll saute fresh spinach when making it next time.