This was just ok. It was pretty dry and didn't rise very well. There are better recipes on this site. I don't think I'll use this one again. Sorry.

I wanted to make an eggnog that was healthier so I used this recipe as a base. I'm sorry I'm going to be one of those people who totally changes the recipe and then writes a review... I really didn't change it that much, though. :) Instead of egg, I used egg beaters to cut back the calories and cholesterol. I beat the sugar into the egg beaters, mixed in a dash of nutmeg and tsp of vanilla and a TBLS of Rum. I heated the skim milk in a double boiler with cornstarch to thicken (I used a tsp this time, but next time I might use a little more [mix equal parts cornstarch and cold milk before adding to the double boiler]). Used the double boiler so I wouldn't scald the milk and change the taste too much. heat just until you see a few little bubbles. remove from heat and let the milk cool enough so when you add to the egg mixture it doesn't cook the eggs. mix everything together and chill until cold. garnish as desired and voila...healthier and thicker version of this recipe. Still not as awesome as the real stuff from the store but a pretty decent alternative.

this was pretty average...

I have these baking right now, but I can already tell they are going to be awesome. I followed the recipe except I used powdered cocoa and shortening instead of the baking chocolate because that's all I had on hand. I melted those things in a small sauce pan with the butter (used smart balance) then mixed that in with the sugar in a bowl. mixed in 3 eggs worth of egg beaters and vanilla with a beater then mixed in the flour and nuts (walnuts). Definitely use a 9x9 or 8x8 square pan. 9x13 would be way too large. The batter tasted EXCELLENT! I've made a lot of brownie recipes from this site and none of them are every very good. I think this one might be the winner!

a lot of work but sooooo worth it!

I tried cutting the butter in half as some reviewers recommended. I don't think that is necessary. I think I will make this again and leave the recipe exactly as is. I used 8 apples but they were small ones. I also used quick cooking oats. Very Very good!

I love cinnamon rolls. These are very good. Love the frosting. I lowered the fat and calories by subbing smart balance for the margarine (margarine has a TON of trans fats) I used egg beaters instead of egg and neufchatel cheese instead of cream cheese for the frosting. I also left out all the salt. I never understood why people put salt in sweet treats. I've heard it is supposed to enhance the sweet flavor, but I can't tell the difference and I try to watch the sodium intake.

I am giving this 4 stars but I would only give it 3 if it were up to just me. My husband gives it a 5, but he didn't have to cook it. I used a 3 pound roast. I know it's slightly bigger than the recipe states, but, seriously, after 2 and 1/2 hours, it wasn't up to 160 yet and it was still raw in the middle. I needed to serve dinner because my husband was starving so I sliced it up, layed the slices on a cookie sheet, glazed them and put them back in for 15 minutes so they would be done all the way through. I guess I would make this again since my husband liked it so much but I really didn't think it had much flavor. I don't eat a lot of meat because I don't like "meat" taste. So, when I do eat meat, I like it to have a TON of flavor. This really just tasted like meat. If I did this again, I would probably use the crock pot on high for 3-4 hours. I would also cut the amount of glaze in half. I basted every 20 minutes and still had about 1/2 left over.

These don't taste too sweet potatoey but they are some of the moistest, softest, fluffiest, tastiest rolls I've ever made. Love them. I cut the recipe in half but still used 3 cups flour. I used canned sweet potatoes (not puree) and pureed them with the egg, sugar, etc in the blender. Added the flour and yeast mixture in the mixer, mixed until incorporated and then switched to the dough hook to kneed for a few minutes. Even my husband likes them and he hates bread. I'll definitely make these again. probably next week. :) thanks!

came out kinda dry...I think I'll stick to my usual meat loaf...Thanks though.

This was pretty good. I think I would add a little more balsamic because it was a little bland. But i liked it. I added some poppy seeds too.

This was really good. I haven't had squash since I was a kid and remembered not really liking it then, but I decided to try it. I'll definitely make this again!

I had left over marsala from another recipe so I made this. It was pretty bland despite adding a mixture of many italian spices to the flour (I thought just oregano seemed pretty bland) and also garlic as at least one other reviewer suggested. It wasn't inedible, but I wouldn't make it again. Just very plain and lacking something. hardly any flavor at all. I even added extra mushrooms and made only 3 chicken breasts instead of 4. I don't know what would make it better, though. I've never had chicken marsala before so I don't have anything to compare it to. This was just pretty "blah." sorry. I wanted to like this. Although, I'm discovering that every recipe I make with marsala isn't very good. I'm using the good stuff, so maybe I just don't like marsala? who knows.

I thought these were really great cookies. They are very moist. I don't like a hard cookie. I left out the nuts and the raisins. I don't really like nutty cookies unless its macadamia and the husband and I hate raisins so I don't stock them in the pantry. We had just gone to the apple orchard and wanted something to make that wasn't pie and I found these. I subbed smart balance for the shortening, and once I got down to adding the last dry ingredients it seemed already more moist than most cookie batters so I left out the milk completely. I was too lazy to dig all the spices out of the cabinet and allspice was right in front so I used a tsp of that with a tsp of cinnamon. I decreased the temp to 375 per some reviewers but that increased the time to about 13-15 minutes. I used a maple glaze instead of the one that was written because I had just made the maple-drizzled apple muffins from this site and really like the maple glaze so I used that and it was really good with the spicy apple flavor of the cookies. for the glaze it was: 1 cup powdered sugar, 4 tablespoons maple syrup and 1/2 teaspoon of vanilla extract. These are a hit with me and when my husband gets home we'll see how he likes them. It's an nice break from chocolate chip cookies I usually make :)

These are awesome muffins. I love maple flavor and these are great. I love the glaze. I was making some apple cookies that required a glaze as well and I used this glaze with a little bit of vanilla extract for the cookies too. fantastic recipe. However, it took much longer to bake than 18-20 minutes. I think I had mine in for 28 and they still seem like they could have used a little more time. Perhaps that's because I filled my muffin tins completely full. If I hadn't though, I would have had about 15 muffins instead of 12 and they would have been tiny. These didn't rise much.

This was really good. It was more of a stew than a soup, but that didn't matter. I didn't have any tomato juice so I drained the diced tomatoes and used one can of tomato sauce with half can of water. I added sliced jalapenos too.

These were awesome. However, I decreased the flour to 4 cups and still used about an extra 1/4 cup of water. If you make this into 12 pretzels, they come out tiny. If you want the same size pretzels that you buy at the mall you really only get 5 or 6 out of this recipe. I also subbed melted smart balance buttery spread with olive oil for all the oil in the recipe to save a few calories. I decreased the temp to 425 and increased the time to 10 minutes. These aren't just like Auntie Annie's pretzels at the mall but they are close and really good.

really good idea!

These were great! I made them as muffins so I could freeze them individually because my husband doesn't really like sweets. Really good.

FANTASTIC