Brilliant idea!!! I made buttermilk biscuits with a recipe on this website. I added some cottage cheese to the egg mixture. What a delicious meal!

This was so incredibly delicious! I used chicken bouillon because I did not have chicken broth, added extra onions and used apple wood smoked ham. Absolutely scrumptious!

I didn't know lemon bars could taste this good! I added the juice of two and a half lemons. The crust is simply buttery goodness with the lemon flavor.

I added these in a chocolate cupcake and substituted the corn syrup with honey. This didn't turn out too well. The cookie is delicious on its own without the cupcake though.

I used Velveeta cheese that has 30% less fat instead of jack cheese and did not add in the can peppers. These were delicious! Very fluffy! I only wish they did not stick to the muffin paper.

This was way too sweet. I used lowfat milk instead of half and half. I guess I was expecting real ice cream...not frozen creamer. I didn't like the texture at all.

These were delicious. I added some topping crumbles.

Not sure if it was because I used really over ripe bananas or quick oats, but my cookies turned out bad tasing and tough-chewy. Adding semi sweet chocolate chips wasn't a good idea either because the flavors did not mix well.

These were good but not great. I only added half a teaspoon of water to the dough and it was plenty moist. I'm not sure why the recipe called for 30 peanut butter fillings because I started running out of dough. Crunchy peanut butter works too. Taking the advice of the other reviewers, freezing the filling was a good idea. I would however flatten the filling because they were hard to squish after I added the dough. These weren't hard to make and wasn't as time consuming as I anticipated.

The topping mix did not crumble and instead stuck together in clumps. Some of it sunk into the muffin. I tasted some bitterness in the muffin but my fiance can't taste it. I had a lot of left over topping. The muffin mixture is really bland if you do not eat it with the topping.

These were delicious but it's really hard for a chocolate cupcake to taste bad unless you under or over cook. The cream cheese texture was light and fluffy in my cupcake. I was expecting gooey filling as one of the reviewers has mentioned. It's not gooey. It's fluffy! I thought about making a cream cheese frosting for these cupcakes but didn't because it might have been overwhelming with the cream cheese already inside the cupcake. I was wrong, these cupcakes could have used some frosting. Some of my mini chocolate chips did sink to the bottom.

These were a bit rubbery in texture. They're good for a healthier muffin but don't expect it to taste as good as a regular banana nut muffin. The one big disappointment I did have about this muffin is that the tops were not crispy right out of the oven.

I had to refrigerate these because I added cream cheese frosting to these. Next time I would keep the frosting separate and add on when eating the cupcakes because the cupcakes do not taste as good refrigerated. I also used one of the chocolate cupcakes recipes instead of a cake mix.

Mmmph! These are delicious. The best thing about this cookie is that it's not runny and keeps its shape. I added five spice, nuts, and raisins to mine. I used old fashion oats but I pulsed the oats in the Magic Bullet first.

I used two over ripe bananas and these are amazing!!! They get a bit too soft and stick to each other after a few days but they are so worth it! I added chopped walnuts in my batch and chocolate chips in my fiance's batch. This is one of my favorite recipes and I only have two so far of all the cookies I've made. (The other favorite of mine is Russian Tea Cakes. Little tip - keep the Russian cookies and the banana cookies in the same container and the Russian cookies absorb the banana flavor - HEAVEN).

My fiance says these are the best shortbread thumbprint cookies he's ever tasted! They are the best I've tasted too! I cooked them at their minimum time and they're a bit chewy in the middle, which I like. They have such a great almond buttery taste to them.

Instead of rolling into balls, I made cocoon shaped bigger cookies and baked them a little longer because 12 minutes made soft cookies. I baked until slightly brown. I used room temperature butter and the batter was not at all crumbly. I also cooled the cookies for about 15 minutes before rolling them in powdered sugar. Since the cookies were still cooling off, it melted the powdered sugar on the cookie and form a sort of sugar butter around it!!! So yummy! I'm not sure if you'd get the same result if you completely cool the cookie first before rolling in sugar. Then when the cookies were completely cooled, I rolled them in powdered sugar again. My fiance said that these were better than his grandma's Russian tea cakes because the texture of the cookie is so light and crumbles/melts in your mouth.

I searched for a recipe that had cashew butter because I couldn't stand eating it fresh from the container. I used all cashew butter because I needed to get rid of the whole container. I also used butter instead of margarine. And I used 1/2 cup of amaranth flour because I have some that I barely use and wanted to experiment. And I used 3/4 cup of all purpose flour. I also grounded up 3/4 cup old fashion oats and added it before baking. The cookie tasted surprisingly good. It doesn't have a strong cashew butter taste. It actually tastes more like honey. The cookie didn't taste grainy either and I can't tell that there are oats in it.

These were delicious half an hour out of the oven. A crispy outside. I used sweetened dried cranberries and thought there was too much of it in the recipe.

These are good but not the best. It didn't need the frosting.