These were very good! I made the following slight changes: creamy peanut butter instead of crunchy because we're not crazy about nuts in things, white whole wheat flour for 1 cup of the all-purpose, a little over 1 cup of semi-sweet chips for the chunks, and I upped the vanilla to 1 T. instead of 1 t.

This recipe was VERY easy and quick. They are good, standard biscuits, better than Bisquick.

This is SOOOO good! I made a few modifications, which I think worked well. I used 2/3 c. sugar, 2T. cornstarch, left out the first 1/4 cup water, and reduced the water with the cornstarch to just enough to make a smooth mixture. I'm not crazy about almond, so I substituted vanilla. It was GREAT over pancakes. Next time I'll put whipped cream on top, too. MMMMmmmm!

This was SOOOOO good! It came out crispy and delicious, and it's so simple! Make sure to add a little salt after it's done.

This was REALLY good! We love the sweet and sour sauce on top. I make them into "meat muffins" in a muffin pan and bake them at 375 for about 20 minutes before adding the sauce. You might like to double the sauce. I like a lot on mine. I also used 1T. dried minced onions and 1T. water instead of the onions, since I didn't have any on hand.

Wow! This is great! And since it's homemade, I can make it with lowfat mayo. This will be GREAT on a spinach salad with chicken, bacon, and pine nuts! Mmmm.... My kids ate it on everything on their plate tonight - chicken, lima beans, and noodles.

These were really good! I usually add vanilla, but they were great even without it! I did add a few bittersweet chocolate chips from Ghirardelli, which was GREAT, but even the ones without them were really good! Do remember to beat it BEFORE you add the flour mixture and only stir gently after.

As written, these muffins would be SO bland! I followed the recommendations of others and added 1t. vanilla, 2 t. cinnamon, 1/2 t. cloves, and 1/2 t. salt, and it was still pretty blah. With these additions, my kids didn't mind them, but they'll eat almost anything if you call it a muffin.

These are good and SO easy! If you use a stand mixer, you won't have to knead, and if you roll it out and bake it on parchment, there's almost no mess! We loved them with Sugar Cookie Icing on this site. Professional-looking results!

This frosting was SO easy to make and work with! Even my 2-yr-old twins could use it! It also dried beautifully and firmed up nicely but didn't get rock hard like royal icing. I substituted lemon juice for some of the milk to contrast with the sweetness.

This came out DELICIOUS! I used minced garlic for the sliced and bottled key lime juice instead of the fresh, as I didn't have any. My only reservation was the large quantity of grilled (and therefore slightly crunchy) oregano bits on the meat when we ate it. I think next time I would try to rinse them off with the marinade or use ground instead of chopped. (The recipe doesn't specify which to use.) To those who used lemon juice instead of lime and thought it was too tart, OF COURSE IT WAS! If you don't make a recipe right, don't give it a bad review!

This was VERY good! I was concerned that it would taste like cream of chicken soup, but it didn't at all. I made a few substitutions and additions that I think made it even better. I substituted 2t. minced, dried onion for the fresh (which reduced liquid content slightly) and 1c. evap. milk for 1/2c. milk. I think this made it creamier but not runny. I added 1t. chicken boullion granules, some pepper, and 1/2t. of each of the following spices: poultry seasoning, paprika, dried parsley, and garlic powder. My husband put it together, and he cut out small gingerbread shapes from the extra pie dough and put them on top of the top crust to entice the kids to eat. The refrigerated pie crusts are MUCH better than the frozen, by the way.

Even my picky kids and 17-month-old twins liked this! The recipe lists MSG as an ingredient, but the directions say to put meat tenderizer on the meat. I suppose tenderizer often includes MSG? I used tenderizer without MSG. However, mine had salt, and I didn't have seasoned salt on hand, so I just left it out. It was plenty salty with just the salted meat tenderizer. I also used red wine vinegar instead of the tarragon, and dried parsley (about 1/3 the amount called for) instead of fresh. Good recipe!