VERY good! We used butter instead of the shortening. I do recommend brushing them with melted salted butter right after taking them out of the oven, and maybe just before baking, too.

LOVE this sauce, and I think it might even be better the next day!

My kids (most of whom are decidedly against beans) liked this!! I only made 1/2 a lb of beans because we usually have a lot left over, and it lasts for weeks. My son had three servings, and some of us ended up a little hungry! Good stuff!

Wow! This was great! Usually when I saute chicken I get dry and rubbery, but this really DID come out very moist and tender (and quickly)! For the reviewer who said to use fresh onion and garlic to make the seasoned salt the only salt in the recipe, it IS! Garlic powder and onion powder don't have salt in them. I might cut down a little on the seasoned salt next time, especially if I use prepared chicken broth after I saute it. Homemade (non-salted) broth would be great, and then I added cornstarch and mushrooms and made a sauce. GREAT!

We liked this a lot - and my kids are the kind who like sugary cereals. (Can't get the dad to stop buying it.) For us it was just sweet enough. Don't cut down the sweeteners unless you're the tree-hugging, granola-eating type... oops, um, never mind. We halved the sunflower seeds like one person suggested, and I couldn't taste them, but my daughter did and suggested we leave them out next time. The health food store I got my goodies at didn't have walnuts, so we upped the pecans instead, and they were OUT of oat bran, so that went out, too. (A health food store with NO OAT BRAN? Yeah, really!) We made it with the craisins, and it was tasty! I thought it was a little chewy at the end of 20 minutes but was afraid to burn it thanks to other comments, so I turned off the oven and left it in for about an hour (like we do with meringue). It came out just right - crispy and no longer raw-tasting but not burned. Thanks, Megan!

As written, this recipe must have been FANTASMIC!!! I had 2 lbs shrimp, pesto, and pasta, so I used this as my basis and used about 2-3T butter, about 1/2 c. evaporated milk, a little garlic, and the rest of the pesto (about 1/2 c.). I thickened it with about 1 T. of cornstarch and added the remaining Parmesan (almost a cup). It was great. Thanks a lot! This was just the type of recipe I was looking for, and my adaptation was great!

This was very good! Surprisingly, it really does stay mixed (at least through dinner) when it's made in the blender. Use it on sub sandwiches (ham & Swiss, pastrami & provolone, etc.)like our local pizza place does!

Very good, and even had good texture the next day - not crumbly and dry like whole wheat bread often is. I highly recommend using a honey brown-type beer to give it a really good flavor.

These were very good, and easy to make with ingredients I keep on hand (other than the ribs, of course). They were a nice change from traditional BBQ flavor. I'd give them a 4 1/2 if I could (but I can't).

This was FANTASTIC, and SO quick and EASY! We didn't use the walnuts, as we aren't nut people and I don't think they're usually in bananas foster, but otherwise this recipe is great, and so elegant for guests, too! Use good quality darker rum like Appleton Estate, not silver/white rum, for the best flavor. And I think we increased the cinnamon to our taste.

This one won, hands down! My sworn coleslaw-hating children even gave it a thumbs up, and my barely-8-yr-old made it all by herself! It did get a little runny after 2 hours, but that's probably because the sugar that made it so good brought out all of the water. How does that chicken place get around that? (Maybe it was b/c of using light mayo.) GREAT recipe!

Great muffins! Make sure, as always, that your bananas are OVERripe. I used half white whole wheat flour and half unbleached, and they were great.

Wow! Great, and I'm not usually a huge fan of banana pudding. The cream cheese made it really nice and custard-y. I used half of the condensed milk (and don't make the mistake of using evaporated milk), and it was great! In a 9x13 pan, the second half of the cool whip barely covered it, so if you like that stuff you might use the 12-oz tub.

As written, this recipe is 4 stars. I doubled the pasta (to 1 lb.) and the shrimp (to 2 lbs.) and halved the tomatoes (to one 28-oz. can) and added a little salt, and it was really good! (Even my shrimp-hater liked it!) I think that with about 1/2 cup of cream it would be even better! Make sure you have PLENTY of fresh Parmesan, too (not the powdered stuff) to really make it special. Also, don't add the shrimp in the middle and then remove them and put them back. Just put them in at the end and cook for 3-4 minutes.

These were WONDERFUL! I'd rate them 4 1/2 stars as is, but that's not an option, so they're 5 stars anyway. I added 1 t. orange extract with the vanilla, and I think I'd even add another t. of the orange. And I think I might have accidentally used 1 t. of baking powder instead of 2, which made them an absolutely WONDERFUL texture. (We're at high altitude, so we're supposed to reduce leavening, so this may not be a good idea at sea level.)

This is a 5-star recipe only with the modifications recommended by the other reviewers. Even with increasing the milk to 3/4 cup, it's still hard to spread the second half of the batter over the blueberries. And it doesn't make sense to put a streusel topping (and goodness - not this much!) on something you bake in a Bundt pan, because you invert it before serving, and the topping would end up all over the plate. So if you bake it in a springform pan, increase the milk to at least 3/4 cup, and put half of the streusel in the middle with the blueberries, it's a good coffee cake. I also increased the cinnamon in the topping to about 1 T. and increased the vanilla to 1T.

Mmmm!!! This was great! I followed the suggestion of turning up the oven to 350 degrees, and I took it out after 50 minutes. It still looked very wet, and I was worried that it wouldn't be done, but it was perfect after it sat a few minutes. I also increased the cinnamon to 1 tablespoon - personal preference. I think I found the trick to the sauce. Instead of just heating it until it was blended, I tried to get the sugar to dissolve so it would be clear. It never was clear, but it was a little bubbly. Then when I added the rum (didn't have whiskey), the sauce bubbled a lot. I think it burned off the alcohol, so it had a great rum flavor instead of too alcohol-y. It also got thicker as it cooled. Make sure you use great liquor - I used Appleton Estate V/X rum (highly recommended by reviewers of another recipe) that I bought especially for making a rum sauce. It was WONDERFUL! Half the sauce recipe unless you want to use it for something else. Also, since you add the rum at the end, start with half and add more if you like it.

These were great. I also used all butter (no shortening) and increased the cinnamon slightly. I used all white whole wheat flour (from King Arthur), and they were great. They took 10 minutes on the convection setting in my oven.

I also butterflied the pork and rolled it up, and I liked the way that looked and distributed the stuffing. I loved how moist the pork came out, and it really was simple once it was assembled. I didn't like the taste of the stuffing, though. (And I like spinach.) Maybe it would be better with fresh spinach? I'll look for another recipe for stuffing and use the temp and time from this one.

These were GREAT, even without the peaches being very ripe. I increased the sugar to 1 cup since I didn't have nectarines and my peaches weren't very sweet. These were REALLY good! I'll be making a lot this summer when my peaches all start ripening at the same time.