These were absolutely wonderful, and the ease in making them warrants the 5 star rating. They had a cake like taste. I used a generic store brand waffle and pancake mix. Just a note - no need to measure 14T of sugar. I just measured the 3/4 cup and sprinkled sugar on the tops of the muffins prior to baking (which would be 2T if you're measuring - but I just sprinkled). I did coat the blueberries with the 2nd cup of dry mix because I've always read that this makes them mix in easier & not go to the bottom. I also didn't bother with the separate bowls for wet & dry ingredients. Just mix the eggs with the sour cream, add the dry ingredients & berries. I believe in keeping it simple - and this recipe does it, without sacrificing taste!

Reviewed On: Jul. 15, 2007

delicioso! I also added the full taco seasoning packet & a can of corn as suggested. Topped with avocado, cheese & tortilla strips (I used the ones that come in a bag for salads) - easy & good recipe.

Reviewed On: Mar. 26, 2007

Lost my recipe box with my favorite pecan pie recipe & found it here. This is THE BEST pecan pie recipe. A couple of hints: you can substitute light corn syrup-in fact I usually use the light. If you are using a "deep dish" pie crust, you need to increase the filling amount- easy to do with the all recipes conversion - I increased servings to 9 & used 4 eggs. You don't have to lay pecans on the bottom of the crust,just fold into the batter-it works fine. Pecans- I chop some & leave some halved. I also omit vanilla. The real trick is the cooking time - this comes with practice; if it's runny inside, it didn't cook long enough. If I'm sometimes not sure, I'll cook a few minutes more to be safe- especially with a deep dish crust.You learn to recognize when the pie is "set" on top. Hope these hints help - this is my favorite recipe & I've been cooking it for 25+ years & my Mom before me. Bon Apetit!

Reviewed On: Nov. 23, 2006