I doubled the recipe and attempted to make 12 caramel apples, but failed miserably, however, all is not lost b/c I've discovered a few tricks (2 turned out good). 1. Dip apples in boiling water for a few seconds, then rub off the melted wax (this helps the caramel stick) 2. Use small apples 3. Let the apples cool a bit in the freezer before dipping them in caramel. 3. Make sure apples are DRY 4. After dipping in caramel, hold it up right for a while until the caramel has cooled slightly. 5. If the caramel still drips after a bit, you're caramel was too hot. Well, I'll try again next year and I know they'll turn out better!

I was skeptical about the baking soda, but this is seriously the best tea I've ever had! No bitter aftertaste.. it makes all the difference.. THANKS so much for sharing!! Oh, and I used 1/2 ice to speed up the cooling process.

This cookie received so many great reviews for a reason--it's delicious! This is now my only gingerbread cookie recipe. Can't wait to add it to my Christmas cookie bunch. Just the right amount of spice and sweetness! I didn't roll them in sugar per other reviews. They aren't really big, just average size . Thanks!!

I didn't follow the recipe because it seemed like way too much ketchup. I basically used this recipe for the cooking method. Bake in the oven first, then throw in the slow-cooker. I rubbed the ribs with salt, pepper, garlic & onion powder and baked it. Then, threw it in the slow-cooker w/ half a bottle of barbecue sauce and let it cook for 7-8 hours. Fell off the bone.. delicious!

I make this constantly! Love it! I only make a few minor changes due to personal preference (original recipe is good too!). I use 2 tbsp. of olive oil and 2 tbsp. of butter to cut down on butter. Also, I only use 2 chicken breasts (pounded thin), but kept all the other ingredients the same, so essentially double the sauce--yum! I serve over white rice. Delicious! I have it memorized!

My boyfriend's mother made divine pomegranate jelly from scratch. She has since passed away and we cannot find her recipe (if it exists in written form!). This was somewhat close to it. I used POM juice (expensive!) instead of real juiced pomegranate and that may be where I went wrong. I used a bit of bottled lemon juice b/c I didn't have a lemon juicer and I was afraid I didn't get as much juice as I think I should have fr. the real lemons. Overall I added a bit over 1/2 cup. I reduced the sugar to 7 cups and it was still a bit too sweet. Overall, brings back good memories and I'll make my final judgement when I spread it on a biscuit! Thanks!

This is the first time I attempted to can something. USDA says not to home-can pumpkin butter so I'll store these in the fridge =( It made 4 (8oz.) cans and a bit left over for testing! Was much better once it cooled, but it still felt like it lacked something. I'll have to spread it on a biscuit before I make any definite judgements.

Holy cow were these great! I used half water and half milk instead of just water. I also used honey in place of the sugar. Rolled them into balls instead of swirls b/c I was lazy. Didn't brush them with anything. 11 minutes at 375 F in my oven was perfect (mine's a little hot I think). Delicious! Will make again and again.

This was just okay. At the last minute, I realized my kalamata olives were moldy (how that happened, I don't know!), so I didn't use any. I also used canned tomato instead of fresh. Even with the substitutions/omissions, I can't imagine this recipe being spectacular. I cut the chicken breasts into thick strips so they'd absorb more flavor and cook quicker. Something new to try, but I probably won't make it again.

I've been making this for years. You actually don't need to refrigerate for 3 hrs, I just alternate between the freezer and the fridge for about an hr. when I'm in a rush. As other reviewers suggested, I use 1 pkg of banana cream pudding & 1 pkg. of vanilla... always turns out and always a hit! Thanks!

I normally use the Golden Sweet Cornbread recipe on this site (healthier & ingredients are on hand), however, this was a treat! If I have buttermilk on hand, I will definitely be using this recipe! I let the cornbread cool 5 minutes out of the oven, then I squirt honey over in a cross-hatch pattern--keeps it moist.

This bread turned out absolutely divine, however, it's because I followed Feeding Frenzy's review (search by most helpful). I used 1/4 c. honey and 1/4 c. corn syrup b/c I ran out of honey. I added flour until it was the "right" consistency.. about 5.5 cups. Also, I baked mine at 350 (my oven's a little hot) for 40-45 min. The extra egg yolks really made the difference.. dense and slightly sweet. I will definitely make this again and again. Thanks!

Did I do something wrong? I made theses by hand (I always make bread machine recipes by hand and they turn out fine), my only guess is b/c I used all-purpose flour instead? Anyhow.. the dough didn't rise at either stage.. did my yeast die in the last two days that I didn't use it? I guess I'll try another recipe.. it felt a little funky without any oil..

3.5 stars--I tried hummus years ago and decided that I didn't really like it. The other day, a co-worker let me try some hummus she had made and I loved it, so I went home to try it myself. I tried the recipe as is and didn't like it, so I added chopped fresh jalapenos and a few sprinkles of cumin... I also messed with the other proportions. Sooo glad I didn't add the whole tahini amount, it was way overpowering and bitter. Normally I used store bought lemon juice while cooking, but with this recipe, it just doesn't taste the same, so I used 2.5 tiny lemons for the juice. I'm a little disappointed... hopefully it will taste better once it's chilled.

Love this rice. Made it with both white rice and brown rice on different occasions. With brown rice, I just follow the water/rice/cooking time proportions on the package. I've used regular onions as well--whatever I have on hand. I've also added cooked chicken to make this a meal. Delicious, versatile, and quick. Thank you!!

Really good. I used a tiny ham, and quartered the recipe, but next i'll only halve it. Not quite Honeybaked, but still really good!

I've never baked asparagus before, but this is easy! The taste was rather bland.. I may double the sauce the next time? I made the sauce on the microwave.. maybe that was the problem?

If I could give this recipe a 10, I would! I have never been so successful w/ yeast before! I followed K Praper's review (to mix by hand b/c I don't have a bread machine). Except I threw in the salt while proofing the yeast. After fooling with the dough for too long I made 16 rolls, I thought they would come out too little (probably from trying to decide it I wanted to make crescents or rolls), but they didn't. The taste reminds me of the Hawaiian rolls you can buy. Don't be alarmed if they come out of the oven pale, they don't brown much unless you use egg wash. I will be making this very often. Thank you so much!!

Absolutely delicious! I really want to give this recipe a 5, but like another reviewer said, it's missing one key ingredient: raisins. I'm not a huge fan or raisins, but I'm so glad I added them (a little less than 1 c., next time, I'll add a heaping cup full). Not Irish Soda bread whatsoever, but really really good.. think banana or pumpkin bread texture. Thanks so much and I will be making this again and again!

Love this. Even with the bacon, this is light, but filling. I started eating it and forgot the parmesan! Added it later and it was good either way. Thanks for the quick and easy meal!