My kids and I really enjoyed these pancakes! I think they are my new favorites, they have such a nice soft texture and the flavor is perfect. My only change was to use a can of drained crushed pineapple instead of chunks. I will make these often :)

This is probably the best bread machine pizza crust I've ever made, and we make a lot of home made pizza! I really love this recipe and will use it as our regular pizza night dough. I don't know what the best part of this dough is, the fact that it is to silky soft but not sticky and really easy to work with, or the perfect flavor and texture after baking! This made one big 16 by 14 cookie sheet sized pizza. After the 25 minutes baking I slid the pizza off the pan and directly onto the oven rack for a minute to crisp up the bottom because I used an insulated baking sheet -- great for cookies because it prevents the bottoms from burning, but not ideal for pizza because you want the bottom crispy. Thank you so much for posting this recipe, and thank you to Chikee for recommending it :)

I really wanted to try this recipe out in my 2 lb bread machine on the dough cycle and it worked perfectly! The only change I made was to use 3 tsp of bread machine yeast and to take it out about 30 minutes before the dough cycle completed. Measurements for all the other ingredients stayed the same. I was watching it so it wouldn't over flow while rising and taking it out 30 minutes early is just right. I shaped it into one braid and one regular loaf and put them into two 9 1/2 by 5 1/2 loaf pans, let them rise 60 minutes, then baked at 350 for 30 minutes. Delicious flavor, great texture, perfect warm with some butter, also great grilled cheese and sandwich bread. Love the ranch flavor!

This is one of my favorite ways to prepare tofu. I've made this recipe many times and find that baking it for a minumum of 45 minutes produces a more textured tofu. I love the marinade as written and with a few variations, like adding powdered giger or honey instead of syrup, these little tofu bites are even more delicious! The marinade really bakes into the tofu so don't plan on a saucy dish, I usually pair these with a saucy veggie stir fry and rice, yum! What a perfect dinner!

We loved these! They are probably one of our favorite muffins and we've made a ton of muffins. My 2 and 3 year old loved them which is a plus as well! I used all ingredients as listed but had to add an extra 1/2 cup milk to the batter since it was way too thick. I also adjusted cooking time/temp (personal preference with my oven and prior muffin trials) to 375 for 22 minutes, perfect! I got 11 standard sized muffins, had to leave one tin empty. I will be making these again, very soon I'm sure. I think I would decrease the salt to 1/2 teaspoon since it's a tad salty, along with the additional milk and everything else stays the same. Love the slight paprika taste -- the cheddar and raisins go great together! Thanks so much for this recipe!

This crust was great. I used the dough cycle on my bread machine and added more warm water a little at a time until it reached the proper 'dough ball' consistency while kneading, I'd say I added an extra 1/2 cup of water. Other than that the recipe was perfect, yeilding a nice soft and chewy crust. I baked it on an insulated cookie sheet and during the last few minutes of baking slid it off the cookie sheet right onto the oven rack so the bottom would get crispy. I bet this would be ever better baked on a pizza stone. You can add some garlic powder, cheese, or pizza spice to the dough for a more flavorful crust.

These were great! My husband used to eat these back when he was a kid and I had never even heard of them. I followed the recipe exactly with the optional seasonings and loved the flavor, but my husband didn't like the lemon pepper, so next time I will leave that out.

I hate reviewing recipes that I have changed around because I do like to stay true to the recipes most of the time, but in this case I figured I would share how mine turned out anyway. I used fresh green beans and after finding that my shredded cheddar was moldy :0 I used shredded swiss. The swiss flavor was amazing in the recipe and the sauce was so delicious! I kept everything else the same and for me this recipe was much too little to fit into a 9 by 13 dish. I actually poured it in there and it was so thin that I poured it into a round 2 quart dish which worked perfectly. I used cubed seasoned stuffing and only had to use 1 1/2 cup to adequately cover my dish. The flavor of this recipe is wonderful! I'm sure it would taste great as written with the cheddar and will try it with cheddar next time, but the swiss really does mesh well with the other flavors. A new favorite side dish here!

These were wonderful! My husband and kids loved them. The dough was a little dry so I added 1/4 cup milk a little at a time until it reached the proper consistency for a dough ball. I also skipped the cornmeal but followed the rest of the recipe. Will make again! Left overs are great heated up in the microwave for about 15 seconds.

This bread is wonderful! I put the ingredients in the bread machine set to dough cycle, after it finished I put the bread into a 9 by 5 load pan, let rise for 30 minutes, and then baked in the oven (350 degrees) for 27 minutes, I had the timer set at 30 but pulled it out a few minutes early, it probably could have baked the entire 30 minutes and turned out fine. It almost has a sourdough taste to it but it is very soft and light. I love it and so does the family! Can't wait to make some sandwiches with it. Just for clarification I used reduced-fat cultured buttermilk that comes in a little jug like regular milk. Thanks for this great recipe!

I loved this rice and so did my toddlers! I agree with the other reviewer that the cooking time is too long though, mine gets done around 10 minutes. Jasmine rice is our favorite and this is a great way to serve it.

This is a wonderful recipe! I've made it numerous times and it seems like it tastes better every time. I leave out the onions but sometimes add a couple of dashes of onion powder. I also use two cups of cheese, and take the foil off for the last 30 minutes to brown the top a little. Thank you so much for posting this delicious easy recipe for creamy comfort food!

I really liked this recipe, although I changed a few things around. I did not have broth so I just used water to cook the rice. I used olive oil instead of butter, did not use an onion but used some onion powder, also used powdered ginger instead of fresh. I used all the other spices as written and really liked the flavor of this rice. I also used about 1/2 cup of celery and 1/2 cup of raisins. Both of my toddlers liked this recipe too, which is quite an accomplishment since they are really picky. I will make this again and next time use broth and fresh ginger. If you are out of those ingredients it still tastes fine without.

Although we love ranch and popcorn, this recipe really did not work for us even though we followed the directions exactly. It was really odd tasting. Two stars for the idea though! I think I will make something like this again, just skip the butter, maybe a teaspoon of ranch seasoning premixed with the parmesan and tossed on the popcorn. We make parmesan popcorn all the time and I bet this would work better than dousing it with the butter and getting soggy spots.

These were great pancakes! The batter was a little thick so we added about 1/4 cup of extra milk, plus a little vanilla. I also used butter flavored shortening since I had some to use up. My kids loved them, and this is such an easy recipe I will use it again for sure!

I loved this recipe! It was quick and easy and tasted great. BUT my husband took one bite and did not like it, my kids (2 1/2 and 1 1/2) also did not like it which really surprised me but I think they are just going through a picky phase. I think that usually this would be a kid pleasing recipe. I probably would have given it 5 stars except for the fact that I was the only one who liked it. I added some crushed up cheese crackers when I reheated the left overs and they were great on top.

These are so easy and taste wonderful! I made them once as part of the bread basket at Thanksgiving and got compliments on these little muffins :)

I really didn't care for this. After adding the whole can of peaches and syrup I ended up scooping some of the syrup out before baking because it was just so soupy. It looked nice and smelled great but it had an odd texture towards the middle of the dish it was all gummy and gross even though it was not undercooked, you could tell that's just how it cooked. Around the edges where it crisped up a lot it was decent but most of it went in the garbage. If I try this one more time I will drain the peaches and only add a touch of the syrup. It was just too gooey but the taste was nice. I only used this because I had a can of peaches sitting in the cupboard though...doubt I will be trying it again.

I really didn't like this and my husband and kids also thought it was gross. I think it taste really 'eggy' even though there is only one egg in it. If anything is it more like a 'kuchen' breakfast cake than a 'pie.' I had one slice and the rest went in the garbage. At least I got to use up that can of apple pie filling I had in the cupboard. It did look pretty nice and smell good, but the taste and texture were all wrong.

Love this recipe! It is really creamy and a kid favorite. I usually make it for Easter as a side dish, everyone loves it and it's easy to do. You can prepare everything the night before, put it in the fridge, and just add the breadcrumbs and bake the next morning. I've also switched out the breadcrumbs for crushed up buttery round crackers and that tastes great as well!