Great recipe. Made in a bundt pan and it turned out perfectly.

Really easy to make and great if you are looking for a light frosting.

This was awesome. I took the advice of some others and used cinnamon in the crust and berries and a bit of constarch in the berries. I let the crust get to a nice golden brown before taking it out and after it cooled it was just like eating blueberry pie,

Really good and easy salad. Good with white balsamic vinegar too.

Made as stated. Very good. May cut the vinegar down a bit next time or try red wine and balsamic mix. Update: I liked the flavour better after it sat for a few hours with the vegetables. Would keep same amount of vinegar, but will try with mix just to test out the flavour.

Just made these and they are excellent. Fun and quick for my four year old. Made with non hydrogenated margarine to cut some transfat from our diet.

These had a pretty good flavour. I used 1 cup of freshly cooked rice. I cooked it until not quite done, poured it in a collander and rinsed with cold water to cool down and drained it well. I was worried when I added it to mixture because it looked like it wouldn't come together, but it did. It was really soft, but held the ball shape. I'm sure it would have been firmer with the minute rice, but I never cook with it. Next time, I may put a bit less rice in. I also added some bread crumbs, maybe a third of a cup. When I flipped them, I used 2 large spoons from my silverware set as I couldn't navigate the spatula in the pan. It was too full. I kind of flattened them too and just cooked on the two sides. After I added the sauce mixture, I just shook the pan back and forth instead of stirring and they stayed together well. Waiting to flip until they are nicely browned on the one side helps keep them together. These would be great with mashed potatoes. We just had potato salad. Saw people used with regular tomatoes. I think they would be good this way too, but I already use a recipe like that with hamburger sized patties so wanted to try with the soup.

I thought these were awesome. I have made them several times. The last time I used non hydrogenated margarine and the dough was a little soft so i put it in the fridge for a bit before rolling but the taste was still great. Don't overcook or they get had and dry. Nice spice combination.

I liked this sauce a lot. I used it for manicotti. I didn't put my garlic in until after I had cooked the onion a bit because I like to cook my onion a bit more and don't like burning my garlic. I also held back the liquid from the whole tomatoes after seeing some people say the sauce was a little runny and saved it to add in later to adjust the thickness of the sauce. I ended up leaving it out and had a nice thick sauce. I also used the italian seasoning mix, some parsley and a bit of crushed chiles.