These extremely rich brownies are very good, but probably not the best I've had simply because they didn't keep that well. I refrigerated half and froze half and both batches got dry around the edges. I would recommend making these for a large crowd that will be devouring them quickly. I took the advice in other reviews and used 1/2 brown sugar.

This is a delicious healthful alternative to marshmallow-topped sweet potato pie. I could not salvage the skins, so just served it out of a casserole dish. The recipe is very sweet- we weren't in the mood for dessert after dinner because we felt like we got our sweet fix already.

This potato salad is really tasty, especially with garden-grown tomatoes. I omitted the bacon and used veggie broth rather than chicken broth. I used teaspoons of dried parsley instead of tablespoons of fresh. Also, we were out of pickles, so I used pickle relish and added some dill weed instead. :) NOTE: This dish took a lot longer than 25 minutes to prepare. More like 90, if you include boiling and peeling the potatoes and eggs. And longer if you include letting them cool.

These scones are delicious, and I love that you can freeze them and then pop them in the oven at 350 for 45 minutes to have fresh scones any time! Per other reviews, I modified the recipe a bit by decreasing the salt to 1/2 tsp (because I used salted butter), decreasing the sugar to 3/4 cup, using half white flour and half white whole wheat flour, omitting the raisins, dividing the recipe in half, adding 1/2 cup cherries and 1/2 tsp almond extract to one half, 1/2 cup currants and 1/2 tsp cinnamon to the other half, brushing all scones with milk and sprinkling with cinnamon/sugar mixture, and topping the cherry almond scones with sliced almonds. I can't wait to try out other flavors as well!

This was surprisingly delicious. The color was weird and only got weirder as leftovers, but if you can get past that and give it a taste, you'll forgive the appearance immediately. I did not have a fresh red onion, so used dried chopped onions instead. The sweet pickles really made the dish, I think.

I omitted the brown sugar and added a bit of cumin instead, since I'd rather not add sugar to anything other than dessert. I also baked them at 350F for 10 minutes and then broiled them for 5 minutes, as suggested by other reviewers. A nice, hearty twist on an old favorite. The toppings completed the meal nicely.

I did not modify this recipe at all, and it was very good.

Very flavorful. I was short on veggies, so I substituted frozen chopped spinach for the zucchini and bell pepper. I also added a bit of shredded cheddar that I was trying to get rid of. With these modifications, the quiche was not watery at all after 35 minutes. 4 eggs fit just perfectly- 5 would have been too many.

I did as others suggested and increased the flour to 1 3/4 cup and baking soda to 1 tsp while decreasing the salt to 1/2 tsp. The cookies turned out the perfect texture, and the flavor is rich. Everybody loved them. The only semi-complaint I have is that they are much sweeter than I had anticipated for oatmeal cookies. Still delicious- just not what I expected at first.

This is a delicious, moist cake. Perfect for fudge-lovers. I left the coffee out, since we do not drink it and didn't have any in the house. It tastes great warm and fresh too, if you don't have time to chill it before serving.