These muffins were ok right out of the oven, but once they sat overnight they became mushy. My fiance who will eat just about anything wouldn't even tough these!

I was pretty happy with the way these turned out, just whipped them up so we would have enough food for all. I used 2 cloves of fresh garlic and smooshed it with the salt to make a paste, I also brushed the tops with butter and sprinkled with the parmesan cheese. Not as fluffy as hoped but still darn good. By the time I got to them, there was only two left!!

I doubled this recipe and was pretty happy with the end results. Didn't modify it too much, I just reduced the amount of sugar to 2 cups (for 2x the orginal recpie) and added a tbsp of vanilla. I also used walnuts instead of pecans. I found the bread to have a nice sweetness to it, so I think that the extra cup of sugar would have been too much. Next time I'm going to try and replace the oil with applesauce.

This has got to be one of the best zucchini breads I've ever had. It's texture is very nice and light, not like alot of other loaves that are very dense. I didn't feel the need to peel the zucchini and I grated it instead of chopping, but I did peele and dice the apple. I also added and extra cup of apple into the mix. Didn't have any walnuts on hand but I think it defintly would have improved the recipe even more!! Going to be my go to recipe from now on!!

Pretty good angel food cake. I left out the almond extract and added in some lemon zest to perk up the flavour. Served with whipped cream and marinated strawberries. It was a nice light evening dessert!!

These muffins were awesome!!! I had a craving for a breakfast treat today and this hit the bullseye!! I added a 1/2 tsp of cinnamon to the batter along with an extra slpash of milk because it was a little thick. This recipe is definetly going to be a regular in my house!!

Made the recipe exactly as written and I wasn't particularly impressed by the results. The batter was very thick and I had to add much more milk in order to make it pourable and when cooked they were very dense and a little tough. The flavour was ok, however I think it needed a dash of vanilla.

Made this at school and used it as our 'taco' shells. Absolutely delicious!!! Dough turned out beautiful, we rolled the dough into little rounds and then flattened them. Brushed with oil, sprinkled them with kosher salt and then grilled them. Turned out spectacular!!! This is now thee only recipe I use for flat breads. I've even made BBQ pizza with this dough. Brush with oil, grill one side and when you flip it put your toppings on and cook until cheese melts!! So good!!!

Pretty good recipes, sweet though. I replaced the water with lemon juice to help tone down the sweetness of the dish. After I put the glaze on, I broiled for a few minutes (watching closely) to allow the mix to caramelize a little bit more. Father-in-Law liked it so definetly a good sign!!!

I used a 'Greek' style pita which is pocketless and they turned out great!! I also baked them on a cooling rack over a cookie sheet and when they came out of the oven they were crispy on the outside; warm and soft on the inside. Served with spinach and artichoke dip. Yummy!!

Made this recipe twice, the first time I did it exact to the recipe and the second time I substitued half of the flour with whole wheat. I really enjoyed it both times, but the whole wheat was my favorite because it gives the crust a little more of a 'hearty' flavour. I rolled two thin crust which still baked up to a nice crispy soft combo. This is our new pizza recipe, no more ordering out for us!!!

I was a little nervous about making a Banana Cake because I thought it would come out too dense like bread does. I was totally wrong. It is the perfect texture for a cake, the only things I did differently was that I added 1 tsp of vanilla extract and eliminated the walnuts in the batter. The cake turned out beatifully moist and with a light texture. I frosted it with some slightly sweetened whipped cream and then I pressed the chopped walnuts onto the sides of the cake. I took this to a baby shower and everyone said that it was absolutely delicious!!! UPDATE: Since making this back in September I've had at least 6 people calling me and asking for the recipe!!!

I love this recipe because it is so versatile. You can pretty much add whatever vegetable you want or omit any you don’t like. The few thing I did change were 1) omit the onion soup mix, it masks the flavors’ of the vegetables 2) reduced the amount of celery and added in zucchini and summer squash and finally 3) used vegetable broth instead of beef. So good, could eat everyday!!

Made this last night and it was great!! The relish makes the steaks more 'summertime fresh', opposed to using a steak sauce. Grilled the tomatoes fresh out of the garden. Next time I'll try grilling the onion and garlic as well.

I was pretty happy with this recipe, I'm always on a neverending hunt for the perfect coleslaw!! I salted my cabbage like a previous member suggested and it worked to keep my cabbage crispy, even till the next day!! The only thing I changed was that I used Miracle Whip instead of Mayo so I also cut down on the lemon juice. Even my super picky sister was going back for seconds!!!

I used a dry rub from this site, All-Purpose Rub for Meat, and allowed the birds to sit for 30min. Then I put my BBQ on low, sat them on the beer cans and let them cook for 1hr and a bit. So moist and delicious. Went over well with everyone.

I used a prok shoulder which I slow cooked for 12hours in the BBQ sauce and broth mixture. I then shredded it with a fork and then mixed it with a fresh bottle of BBQ sauce. Made it a day ahead and reheated it. Everyone loved it!!

This is my new favorite way to serve corn!! Instead of red onion I used a Vidalia, also I sauted the onion until it was soft and then added in the corn. Use fresh corn for sure, it's definetly worth the hassle to remove the kernels yourself!! The dish is slightly sweet but not over powering, good either warm or cold.

Not a bad cheesecake, pretty close to the same recipe we use were I work. I used a vanilla bean in my mix because the flavour is more intense and I find the vanilla bean seeds add to the attactivness of the dessert. I also crushed up some shortbread in a food processor and used it as my base. Served with fresh sliced peaches.

One of the best banana breads I've made. Turned out wonderfuly moist and flavorful. Baked for exactly 65 minutes and it was perfect. Next time I would add some walnuts in for sure for a nice crunch.