Used a whole cucumber - didn't have lemon juice so left it out - I bet if I strained the yogurt and the grated cucumber it would have turned out better - as is now = taste is good but too thin = salad dressing consistency - will try to add a 2nd cucumber strained this time to save it - also added 2 teaspoons of sugar.

tried with sweet potato fries cut to width of fingers, fried plain for a minute then dipped in batter (1 cup flour, garlic salt, paprika & cayenne to taste mixed with enough water to make syrup-consistency batter - 1/2 cup water?)& fried again for about 3 minutes (until golden brown)- much better than plain sweet potato fries - haven't had luck getting crispy sweet potato fries until now - thanks for the awesome (but fattening) recipe! also tried freezing the left over cooked fries - will pull them out & bake them another night, should be great.

awesome - for sauce left out black tea and chili oil (per other reviewers and didn't have any chili oil) - sauce was more of a paste without those 2 ingredients - used all the sauce on one pizza, chicken, toasted sesame seeds, carrots, Vidalia onions, baby spinach leaves, red bell pepper slices on half and string cheese (didn't have regular Mozzarella available) - only thing I'd do different is use regular Mozzarella maybe mix in some Jack or Provalone cheese & add some red pepper flakes or a little chili paste - also used similar pizza crust recipe but not this one - will definitely make again.

Makes a very, very good chocolate chewy cookie if you don't overbake it. If you do and it ends up hard, it still tastes great - like a round biscotti. My almost 3-year-old son and 6-year-old daughter had a great time "helping" lick off the beaters and clean out the bowl that I melted the chocolate in. They helped roll the pinched off dough pieces into balls too, in spite of saying they looked like "poop". Tasted great when cooked - rolled half of recipe into balls & froze in bags of 12 to thaw & bake at a later date. will have to see how the thaw & bake works out.

this has become my favorite cornbread recipe! I cut the sugar back just by a few tablespoons and it's wonderful - not crumbly, very moist.

very easy and excellent taste - made it with my husband's Lactaid fat-free milk and it still turned out fantastic! my father-in-law from Alabama said it was great as is - he also called it "sawmill gravy" - who knew? will make this again

Excellent cornbread! a little too sweet for my taste, might cut out just a few tablespoons of sugar next time but fantastic overall.

made these for my dad for Christmas gift - used pecans instead of almonds & turned out great! not quite like the ones sold at the craft bazaar where the guy makes them right there with some special cooker - but almost as good. Tumbled them around on the cookie sheet with a fork every 20 minutes until hour was done. Even my almost 2-yr-old son loves them - kept grabbing them off the cookie sheet. Used a Sil-Pat to line my cookie sheet for easy clean up. Hard to keep my hands off them!

Made these for a christmas gift for my brother - with the help of my 5 year old. Very easy, wonderful tasting according to my husband - used half creamy and half crunchy - also used half margarine and half butter. Wouldn't change a thing! Thanks a bunch!

These are really similar to a recipe my Mom had which called for graham cracker crumbs - I think it was a 16 oz pkg of graham crackers crushed into crumbs - but otherwise the same. They are awesome! Thanks for the recipe, I had lost Mom's original one. They sure do get better as they age.

I made this a week ago with my 4-year-old daughter's help. did the 1 cup WW flour and 5 cups all purpose (didn't have bread flour). This made the BEST ultra thin crust pizza yet!! Might try adding some garlic powder or dried herbs to the dough next time but rolls out fantastic with rolling pin to make a super thin crust - trying to duplicate Papa Murphy's DeLite pizza. after rolled out super thin - drape over the rolling pin or fold into quarters and transfer to mesh pizza pan or perforated pizza pan & top as usual - makes excellent browned, crunchy crust @ 425 for maybe 8 minutes. I divided up into 5 equal size pieces, made 2 pizzas that night, froze the other dough balls each wrapped in plastic wrap, & made 2 thin-crust calzones last night out of 1 dough ball. baked the thin-crust calzones @425 for about 12 to 13 minutes. took the dough about an hour to thaw & then ready for use. will try to tweak it a little more for flavors, but overall GREAT!! Will definitely make again!!