Yes, I will make this crisp again, it is excellent! I used Splenda brown sugar blend (you only use half as much when using this product) and the taste was wonderful. I cut out the white sugar entirely and tossed the apples (MacIntosh) w/ about 2T. of the brown sugar blend along w/ the cinnamon. Served this with sugar-free vanilla ice cream and it made a wonderful fall treat for the diabetic in our family. Thanks for a great recipe Dave!

Excellent meatloaf... made it just as the recipe states and we all loved it. I know I'll be making this again soon. Thanks Stefanie!

These are fantastic... everyone loved them at our family reunion and I came home with an empty dish. I used minced fresh garlic instead of garlic salt (used 4 cloves for 2 lbs. of beans), used low-sodium soy sauce and reduced the Worchestershire to 3T. I just didn't want them to taste too salty and those little bundles came out just right IMO :) And yes, marinating the bundles overnight really helped. What a great recipe.. I know I'll make this often!

Excellent salsa! I also didn't add any water or salt and pepper, just wasn't needed. I did make a double batch and it went quickly. Part of it was used to make my version of chicken verde... I saute onions & peppers in EVOO, place in a baking dish, top w/ skinless, boneless chicken breast halves, cover w/ a mixture of equal parts of this salsa and sour cream, then sprinkle w/ shredded Monterey Jack cheese and bake at 350F. for 40 min. I served this over steamed rice w/ chopped cilantro to garnish... got a great response from my dinner guests..thanks for a great recipe, SairajB!

This is delicious! I served this on Spinach and feta turkey burgers (recipe also on this site) in warm pita... got a big YUM from everyone. Thanks so much 5thsister!!

I subbed Splenda for the sugar and non-fat yogurt for the sour cream... came out really great. Very light and moist. Thanks for a banana bread recipe that's not the same old thing. I'll definitely make this one again!

Delicious curry! I also diced the chicken and cooked the entire dish on the stovetop. Next time I'll try Granny Smith apples as another reviewer suggested. I used Gala apples this time and threw in a handful of raisins as well. Also I used chicken stock instead of broth to reduce the salt and soy instead of regular milk. Served over couscous with chopped peanuts and coconut as toppings. Made an easy meal that looked like I'd really fussed... Thank you ChristyJ!

Loved this easy recipe. Only changes I made were to use fresh tarragon from the garden (about 3T., finely chopped for 6 salmon fillets) and a Vidalia onion instead of red because that's what I had on hand. Made this for company and they really enjoyed it.

Oh boy, did we enjoy this salad! Very creative idea Candice, thanks for sharing it. I've made it twice within just a couple days. First time I made it as written and we had it for dinner over whole wheat couscous with a green salad on the side. The next evening DH said why don't we have it for lunch the next day! This time I used toasted sliced almonds instead of peanuts and added some chopped cilantro. Also I reduced the soy to just 1t. since we're both cutting back on salt. Anyway, it was great both ways, but I think I'm going to continue the cilantro addition because we both love that flavor. What a great keeper recipe!

We all liked this a lot. I did leave the salt out and used Splenda brown sugar instead of regular, but other than that kept the spices the same. Served this with steamed rice and veggies; made an easy, healthy meal.

I really appreciate you sharing this recipe Janis! This was a hands-down winner with my whole family. The only change I made was to use whole wheat couscous. I've been buying the whole wheat kind, 6 boxes at a time, from Amazon and using it as a healthier alternative to white potatoes and white rice. The problem has been that DH and sons didn't really appreciate the change! :) Anyway, last night's dinner went much better. I'll be making this often! Thank you for a keeper Janis!

I've made this pie as written in years past and it quickly became my younger son's favorite request for his birthday pie (my only change was to make just one full pie, not two smaller ones, as the recipe states). This year due to health concerns I tried reducing the sugar and fat content and everyone loved the results. I used 1-8 oz. lite cream cheese, 1 C. Splenda, 1 C. Simply Jif, 1/4 C. lite soy milk and 1-8 oz. lite Cool Whip. I put this in a reduced-fat graham cracker crust and topped with sugar-free p.b. cups, cut up. Finally I drizzled it with sugar-free choc. syrup. When serving I garnished each piece with a little Redi-whip. It looked delicious and tasted great! Thanks to the submitter for a recipe that is so easy to customize!

Everyone at our cookout loved this 3 bean salad. I did reduce the vinegar to 1/3 C. and added 2 cloves minced garlic instead of the garlic powder. Oh, I also replaced the green onions with red onion because that's what I had on hand. I loved the addition of the honey. Great recipe!

Yummy! We love to have this salad in the fridge all summer long. One way I like to serve this is as a topping/dressing over a green salad. Topped w/ crumbled bacon makes it really excellent. I've started cutting back on the oil and never really noticed a difference. I use about 1/4C. of oil and 1/3C. vinegar. Also I switched the sugar to Splenda and decreased that to 1/3C. Love this salad!

As written, this recipe was too salty for our tastes. Second time around I left out the salt and used a fantastic homemade Ranch dressing I found on this website (Ranch Dressing II by Dawnia). Also, I decreased the Worcestershire to 1T. and added 2 cloves of minced garlic. The end result was fantastic... I know I'll be grilling this often over the summer!

We really liked this recipe. I read all the reviews and ended up using 2 cans of diced tomatoes (seasoned w/ garlic & basil)in place of the tomato sauce, and 1 C. of beef stock in place of the water. Also, I used frozen green beans because I had those on hand. It turned out delicious... kind of a "stoup" as Rachel Ray would say... a cross between a stew and a soup. I served this w/ couscous... very yummy! Next time I think I'd serve some Feta cheese on the side to sprinkle on top... oh, and don't leave out the mint. It makes the dish (IMO) :)

What a lovely drink! My sister made this for me years ago when she returned from a summer in France. I never asked her how she prepared it so I was happy to see this recipe... thanks for the memories!

Thanks so much for posting this! I've always had trouble with hard-boiled eggs not peeling well, and of course my yolks of many colors :)... anyway this technique solved all the problems I'd had... also thanks to everyone for the additional great tips!

Everyone loved this casserole, even my two teenaged sons. I used light sour cream in this with good results. This is a great alternative to the same old green bean casserole that I've made for every holiday for years.

Wonderful idea that I'll use every year from now on! So nice to not have the stuffing to worry about. My only problem was that I didn't read the reviews (I was rushing around too much I guess :)) Anyway, IMO it doesn't need the high heat setting for the first 45 min. Mine ended up being very dark brown, basically burnt, along the outside, and that was after just 4 hours. The inside stuffing was perfect, thankfully. Next time I'll just keep the crockpot set at low the whole time. Also, I agree with the reviewer who said that if you're using the commercial stuffing cubes, like Peppridge Farm, you'll need more chicken stock. Fresh bread cubes need less liquid. I used Peppridge Farm and ended up adding about 3 c. of stock. Again, thanks so much for this keeper!