I use this one more than any other roll recipe. I back out some ww flour, maybe 1/4 cup, and add wheat bran. I never spiral, usually divide then cut each into 4 pieces before putting into muffin cups.

I used a whole lemon then added a splash of white wine vinegar. Used canned mandarins and blended then strained. Tossed in carrots and some red peppers.

I used some leftover pot roast gravy instead of the packet. Cooked in pressure cooker then added gravy.

I expected we'd like it but was surprised how much, especially with the feta on top. Reduced evoo to maybe 1/4 to 1/3ish cup and used just 2 cups of water. Makes a lot and we had leftover. Just had some for breaky with fried eggs on the side and decided to try making the rest into a pie/quiche.

I doubled the oats and reduced butter by 2 T. but found mine was wanting for a bit more apples. Wouldn't enjoy a crisp near as much without the nuts. Fought the urge to drizzle the apples with maple syrup, next time for sure.

Good just after making but better after sitting in fridge a few days. I used Kitchen Basics Beef Stock, swapped peas for the green beans and used fresh corn. Cooked about half a cup of orzo in the soup then added the shells which were cooked out of the soup. Added a bag of frozen chopped spinach, a can of Ranch Style beans, and a little browning sauce to punch up the color. Great way to clean out the pantry, fridge and freezer.

This was noisy, the kids were digging into their ramekins to get every last bit. I used red peppers and canned corn. Can only be better with fresh. Perfect side with Johnsonville Hot N Spicy (Cajun) Brats topped with Sauerkraut Hot Dog Topping.

I opted to bake instead of fry the tortillas. Basted with butter then sprinkled with cinnamon sugar, only did the outside, will do both sides next time. I was inattentive and that, along with my my moodily hot oven, resulted in shells that got a bit dark and overdone but this was still a nice and different treat. I used chocolate ice cream, scooped, rolled in the nut mix, then put them back in the freezer till ready to serve. The little bit of that mix leftover got dumped on top. Drizzled with a bit of Hershey's Special Dark syrup because I wanted something chocolate with it but was too lazy to make the ganache I really wanted.

I left out the chicken this time and added in a bit of leftover rice, cilantro instead of parsley. Brushed with a tiny bit of butter then rolled and baked in convection oven.

I added a few shakes of red pepper flakes to *spice* it up. I scaled and subbed and ended up using less evoo because I was out, and added a bit of water to spread things adequately over the artichokes. Worked out perfect for me, the salad was neither drippy nor oily, lite yet perfectly flavored. I squashed the health factor by topping with some leftover fried chicken breast strips.

I scaled by half and used (3) fresh tomatoes so I added about 1 T of double tomato paste. I used up 1/4 cup whipping cream for part of the milk, won't be doing that again. Might even sub the milk for some veggie broth next time.

Sometimes I actually put the fish between the awesome sauce and the FANTASTIC pesto. Leftover sauce gets tossed with pasta and more cheese and the leftover pesto gets spread on lightly toasted bread. Another easy meal. Divine.

I used homemade beans, raw red onions, and some leftover (corn off the cob) cream corn like no other instead of the corn and sugar. Added cilantro and kept salsa on the side with some sour cream. Also served leftover beef fajita quesadillas with the leftover peppers and onions. Kiddo liked the black bean and corn better.

Definately muffin like. I added some ground flax meal, about a half cup of crasins, and some oats to the top. Great way to use up stray fruit without tasting like banana bread. A kid at the bus stop annointed me muffin genius.

I used only 2 T oil and added red and yellow peppers. Will try the mandarin oranges next time. Instead of sesame seeds and croutons I used Mrs. May's sesame crunch.

I had half a box of Deluxe Mac leftover that *someone* didn't eat. I used cream of chicken cuz it's what I had, would usually use cr of celery for this. I added a diced rib of celery and some celery seed and a few pinches of tarragon. Nuked that with half a can of soup then added that to my leftover mac. Added the onions on top and baked and it was way better than the original mac alone.

I tossed the asparagus, yellow pepper and mushrooms in a grill pan for 3 minutes before tossing with dressing and tomatoes. Only a pinch of salt. The small amount of hot sauce makes the dish.

I started here. More broth, noodles and a lot more mushrooms. Couldn't find the peas in the freezer. Personalized by adding a few dashes of poultry seasoning, a pinch or two of tarragon, lots of pepper and a splash of sherry. Suggest leaving chicken in sauté pan to collect juices, add to pot with chicken, and don't forget to deglaze the pan.

I used Cab for the wine and swapped garlic powder for the minced because I figured it would be better distributed in the batter. Had to thin the batter down, used white wine and some water for this because the red was gone. The wine in the batter was divine. I had giant stuffing mushrooms so I quartered them, not the best of ideas because they started to weep mushroom juice making the batter lose the crisp, but that is my fault.

Used just a drizzle of evoo and saved a bit of cheese to garnish after it was plated. I'm not allowed to cut cooked tomatoes cuz dd likes to pop them in her mouth.