This is a great granola recipe. I made my first batch a couple weeks ago and have eaten it everyday since then. I was looking for a recipe with no oil and this fit that bill. I did not use the dates because I didn't have any so I ended up using 3 bananas. Other than that, i stayed true to the recipe. I think the granola got better with time. It's not super sweet. I really don't taste the banana either. I made more today and have added extra vanilla and cinnamon to fit my tastes. This granola is just pure and wonderful. So glad it's the first recipe I tried.

I think this is called unbelievable because when you are mixing it up, it's hard to believe that it will taste so good. IT DOES!! I had to use spicy brown mustard out of necessity and also did not use as much olive oil. My picky eating 5 year old loved it. He called it "sweet-sweet chicken". This is going to be a regular in our house!! UPDATE**I doubled the marinade recipe tonight and my husband cooked some of it on the stovetop to reduce it to a sauce. We put it over the chicken and some rice. DELICIOUS.

As my 5 year old put it, "these are the BOMB!" WE love this recipe!!!

I omitted the milk, cut back to 1 teaspoon of cumin, added a little garlic and will be using this as a spread on grilled chicken sandwhiches. I am sure with the milk it makes a great Mexican dressing.

These are delicious!!! I feel guilty eating them for breakfast. We made them in regular sized silicon muffin pan (sprayed with Pam) and had to get them out VERY carefully. Not the most beautiful for presentation, but who cares, they don't last long. I have made them in mini muffin pans and do agree that they are better in those. Also, these are fairly rich, in my opinion, so the smaller muffin pans at least make you feel a little less sinful!! The only thing I have ever changed about the recipe was to add about 1 tsp. of vanilla to the mixture. Today we had some extra "ground" pecan so we mixed it with a little white and brown sugar and spooned over each muffin. Not for the dieter, but great for a pregnant mommy every once-in-a-while!!!!

This is a great recipe. I don't use the garlic salt, just a little extra fresh garlic and I have made it with or without the paprika. I always try to make enough to keep in the fridge because it's so versatile. We have used it to saute shrimp or to put a "pat" on top of grilled steaks. Being able to control the amount of garlic butter on your garlic bread is fantastic. The store-bought variety generally drip in "butter".

I think this was a really good recipe. It just lacked a little seasoning in my opinion. I added extra salt and pepper, but still will probably adjust a little more next time. It definitely helped to serve a nicely marinated chicken breast on top. The seasoning from that added to the pasta. I wanted to give 4 1/2 stars, not 4 because we WILL make this again. ooh, i sprinkled a little grated parmesan on top and it would be really good with a few toasted pine nuts!!!!

Adding this to my slow cooker favorites list!! My family really liked it. I had a couple extra folks over and really don't like trying new recipes out on company, but needed to. They loved it too and asked for the recipe. I added the peppers at at the end, and i browned the steak with flour and garlic powder. Those were about the only two changes I made. I served it with rice and potstickers from the grocery store. I just had the leftovers for lunch and they are still good the next day!!!

These, in my opinion are the perfect snickerdoodle. The came out just right, not too crunchy and not too soft, just right. THIS is the only snickerdoodle recipe I will ever use again!! My little boy and I are going to surprise Daddy with his favorite cookies when he gets home. We used butter flavor crisco for the shortening today and they are delicious!!!

This recipe was DELICIOUS!!!!!!!!! The only change i made was to saute in some fresh garlic when i "browned" the orzo and then I was forced to use dried basil. Other than that I followed the recipe and was delighted. The kids gobbled it up and I went back for seconds. I've already emailed my sister the recipe and will be adding this to our list of regular sides!! I would give it more than 5 stars if I could.

I give this a 5 star rating because it is simple and very good. I do only a little tweaking to the recipe, mainly with the time. I usually add at least 1/4 cup extra rice and bake for close to 1 1/2 hours. So much better than "instant" brown rice. We have added this to our regular side dish rotations.

I pretty much followed this recipe with the exception of adding a little ham. It cooked forever and was watery. It did not set up well, like quiches that I have had before. I used fresh, not frozen broccoli. I think it's coming out watery due to the large amount of milk. I made this BEFORE i decided to serve it at a bridal shower and I will NOT be using this recipe. Flavor great. Presentation not so great.

AWESOME!!! My family wanted spaghetti tonight, but I dreaded the regular old tomato/marinara sauce. I am pregnant and could just hear the heartburn calling my name. I saw this recipe and made it according to instructions (no mushrooms though) and I am in love!!! It was great. The flavor was just right. Not too acidic. The kids liked it. Hubby liked it. I made a large batch and we are freezing the rest!!! THANK YOU, THANK YOU for the recipe!!

This was my first go-round with this recipe and it's really good. I need to clean the entire kitchen because it is slightly messy to make(at least the first time!!) Next time I will microwave the chocolate and peanut butter, add a little butter and vanilla and I will mix all together in a MUCH larger bowl. I also like the suggestion of one use that you coat with powdered sugar in a large paper bag. I mixed forever on a cookie sheet (about to go clean that area of the kitchen!!) All I can in the end is that my 4 year old says it's AWESOME, that all the flavors he can taste in it are GOOD ones, and he just told his 2 year old brother that he HAS to come taste the AWESOME stuff that Mommy just made. THAT makes the mess worth it!!!!!

This cake is good, but the best Tres Leches cakes I have ever made were made with good ol yellow cake mix and then the milks dumped on top!!! Add some Mexican vanilla in when mixing the milks and then 1/3 to 1/2 cup of Rum an it is the best!!! We get requests for this whenever invited to a party. Also, make the day before so it can soak thru the night!! This cake is the BEST after it has had a couple days to really soak up all the milks. Of course, in my home, it's almost always gone before those few days are up!!!!!

GREAT COOKIES!!!! I generally don't change a recipe from the get-go, but had to on this one out of necessity. I used real butter and only had about 1/4 cup of chunky peanut butter so the rest was creamy. Didn't matter. The cookies came out very good. Nice and chewy even when cooked a little longer than i should have. This will be my new peanut butter cookie recipe. My 3 sons can't get enough of them!!!

My new cornbread recipe. I was actually just looking for a basic recipe to use as a base for cornbread dressing. I used the one off the back of the Aunt Jemima cornmeal bag yesterday and it was AWFUL. So, i turned to good ol Allrecipes today and found this recipe. Just enough sweetness. I cut back a little on the sugar since I was doing this for dressing, but will use the full amount when making cornbread for the family. Other than that, I followed the recipe and it was easy and tasty.

Good Stuff!!!I fixed this as a last minute recipe tonight using a bag of frozen peeled and deveined shrimp. It was great!!! The only change I made was to use balsamic vinegar because I didn't have red wine vinegar. We grilled and served over herbed pasta!! Great, easy and quick recipe. We'll have this one again!!

This is my new oatmeal cookie recipe!!! If I were not married to my husband already, I would marry one of these cookies :) The only thing I changed was to use 2 sticks of real butter instead of 1/2 butter and 1/2 shortening and I did NOT use the cloves or raisins due to personal preference. This one is definitely worth the 5 stars. Next time I will double cuz these will be gone in no time!!

I am addicted to this recipe!! It's so simple and easy as a base recipe. I always add lime juice and jalepeno. I have added fresh and jar jalepenos and they taste just fine. Put in seeds if you want some heat. Tonight I added 1/2 of an onion and processed it all really well in my food processor. My 2 year old son eats it like ice cream!!! This recipe, if followed precisely would not have any kick, however, you can add whatever you want and it's great!!!!! Very easy to throw together in a pinch too (if you have the cilantro which is a MUST!!)