As is, the recipe is delicious (the only thing I did differently was to use milk instead of cream). I made it a second time adding about two cups worth of mirepoix, and I liked it much better that way. So the recipe as is gets 4 stars, but with the added vegetables, it's definitely a top-ranked recipe in my house.

This was pretty good but not great. I thought they came out very dense and didn't rise much. Also, as other reviewers have noted, the streusel topping made WAY too much, and also I really didn't think it was a normal streusel--it was very floury and not sweet enough. I made half with the streusel and half with just sugar on top, and the streusel really didn't add anything. Finally, the quantity seems to be off--I cut the recipe in half and still got 23 muffins in normal-sized tins.

I've made this twice--once as written, and once with some alterations. It's pretty good as a base as written; we had it with grilled shrimp skewers and it made a nice, relatively light dinner. The second time, I added red bell pepper and onions, along with more garlic. We had it with shrimp again, mainly because it's what we had on hand. It was a bit heartier with the extra veggies, and since I gave the onions a good, long browning time, that helped boost the flavor. It's still not a high-flavor dish, but it's tasty and a good way to get the veggies in. You could probably adapt this to whatever vegetables you have on hand and it would still be good.

This is the same recipe my family makes for Pascha; we call it hrudka. We have an additional step, though. After the hrudka has firmed up and been refrigerated for awhile, put it into a pan or onto a cookie sheet, top with a good pat of butter, and broil until the top browns. Let it cool, rewrap, and refrigerate again.

Very good soup. I added about 3/4 cup (a generous handful, I didn't really measure) of golden raisins about halfway through the first simmer, to give them time to plump and to make it more like a version I'd had from a local gourmet grocery store. I also used fat-free half and half instead of the cream (mostly because it's what I had on hand). The second time I made it, I added a little more vegetables and rice. If you add more rice, be sure to add extra broth. I'll be making this over and over. Thanks.

The texture was okay, but the vanilla wafers were soggy to the point of actually dripping liquid. Wholly unappetizing. I'll keep looking for a mini cheesecake recipe--sorry.

I followed the cookie recipe exactly, and the cookies are pretty good. They're not as spicy as I'd like, but the texture is great, so the lack of spice is easily remedied. I haven't iced them yet, but I'll be adding some cinnamon to the icing for extra flavor. Thanks for the recipe!

Fantastic! I've used different puddings and chips and these always come out well. Chocolate pudding and PB chips are always popular, as is lemon pudding and white chips.

Great for someone (like me) who doesn't care for tomatoes. I've made it as-is and it was rather thin, but I also made it with some tofu (instead of the half and half) and that thickened it up while adding protein. You'll need a blender or food processor to puree if you try it with tofu. I'll make it again.

Not bad. I thought it was kind of bland and watery, so I'm not sure I'll make it again, but it was all right for trying something a little different.

Not sure what went wrong, since I followed the recipe exactly for as long as I could, but this was a sticky disaster. The dough was more like batter -- it was loose and didn't shape at all. I was never able to make the depression with my thumb, so theh finished product never got the jam. All I taste is the pecans. Not worth making.

Yummy! Can get pretty spicy, so taste as you go along. I will definitely be making this again.

Very, very sweet. I took the advice of another reviewer and added some ketchup -- still too sweet. I added red pepper flakes -- still too sweet. I added mustard -- better, but still sweet. It's pretty good, but I think next time I'll use the pineapple juice but not use the fruit and see if that helps.

Mine came out very watery and the apples did not soften well, even after baking for twice as long as the recipe stated. I added cinnamon to the apples and still found the pie almost flavorless. It sounds like a great idea, but I will continue looking.

Very good cookie that manages to be very chocolatey and at the same time rather light. I added about half a teaspoon of cinnamon and really enjoy the flavor. I also used chopped white chocolate chips instead of the grated chocolate, just because it's all I had on hand, but probably won't do that again. Thanks for the recipe!

Delicious! The only thing I've had trouble with is that it doesn't keep its shape when you serve it, as I expected a cake to do. But it tastes great, especially warm with a little whipped cream and cinnamon over the top. It's very easy too -- perfect for my unexpected company this past weekend! Thanks, Jenny!

This recipe turned out great, with one fairly major change on my part. Mine is not a tomato-friendly household (neither of us can stand the things!) so I used a small jar of sliced roasted red peppers (drained) in place of the tomatoes. I sprinkled some crumbled Feta cheese over the top just before serving and it was a great, light meal. I also used this basic idea for a pasta side dish, except I used orzo in place of penne and I sliced the spinach chiffonnade-style to make the leaf size more suited to the pasta. Great, versatile recipe!

I've made this several times and it's always been a hit. I usually use fat-free lemon yogurt in place of the plain yogurt and lemon juice. However, I found that 50 minutes is WAY too long. I set my timer for 30 minutes and then start checking every couple minutes after that. Not too sweet, so it's great to serve with soup.

Pretty good for a quick, filling meal. I've made it several times with various changes and it always comes out well. It's a good "comfort food" for a cold day and kid-friendly. Some changes I've made include using tomato sauce, pepper jack cheese, and some spicier seasonings (like red pepper flakes) for a bit of a kick. I've substituted vegetarian "ground beef" crumbles. I used rice instead of pasta once, and it wasn't as good.

I made this for my boyfriend's birthday this past weekend, and it turned out great! The only reason I gave it four stars rather than five is that I made a few changes to the recipe that I think made it better. Acknowledging some of the previous reviews, I increased the ingredients by half by scaling the recipe to yield 36 servings instead of 24. With the increased amount of batter, I was able to make a layer cake. I also used strawberry yogurt instead of sour cream and added the juice from the bags of frozen strawberries I used. I chopped the berries rather than mashing them. I also used about half a small bottle of strawberry extract. The flavor was still subtle, so I'm glad I added that. I added a little extra flour to compensate for the extra liquid. I also used 2 parts baking soda and 1 part baking powder for a lighter texture. Also, be sure to beat the batter well to make the cake nice and fluffy. We used cream cheese frosting and it was great!