These were great. When I next make these I might change the amount of milk and breadcrumbs in the meatballs, since I prefer a firmer meatball (they were quite soft). I added a scant tablespoon of Worstershire sauce. A definite keeper!

If you change the whole recipe and end up with boring muffins.. please don't review the recipe, since you didn't even use it. I followed the recipe exactly, baked them for exactly 20 minutes, took them to a function, and they disappeared in 15 minutes. Awesome recipe.

This tastes exactly how it sounds. That's not a good thing.

This is a great recipe. I had to add salt and garlic to the chicken filling, but other than that it was perfect, just what I was in the mood for. We used whole wheat tortillas, lowfat sour cream, 98% fat free chicken soup, and a little extra cheddar to replace all the fat we tried to avoid. :)

This worked well and the flavor was very nice. I used slightly less cocoa (personal preference) and omitted the added chocolates, instead adding 1 cup crushed slivered almonds and 1 tsp. almond extract. There is no way I could've gotten 36 biscotti from this recipe, though; I ended up with 14.

EXCELLENT. I love these cookies so much that this has become my all-purpose cookie recipe. If you leave out the spices, add an extra teaspoon of vanilla, and substitute pancake syrup (or corn syrup) for the molasses, you can use this recipe for anything. I've made lemon (add the zest of one lemon), chocolate chip (add 2 cups chocolate chips), and sugar cookies (sub half water, half corn syrup for molasses and add 2 tsp. vanilla) using this recipe with great success.

WONDERFUL! I use this on boneless skinless chicken breasts sometimes also. If you do, cut back on the red pepper.

I really wanted to like these. The texture was very dry, even after adding two extra eggs and extra onion. They also required a LOT of fat in which to brown them. We served them with chicken gravy otherwise they would have been way too dry.

I followed the recipe exactly, with the exception of an extra 10 minutes' baking time. Initially the granola was perfect, but after a few hours it lost its crunch and was kind of "damp," for lack of a better word. The flavor was very nice but the texture ruined it.

These are my mother's very favorite cookies. I usually only use a total of 1/2 cup of sugar (1/4 cup granulated, 1/4 cup confectioners) as the almond paste is already sweetened. I also toast the pine nuts slightly before coating the cookies for more flavor; I find that they don't really toast while the cookies are baking. These are seriously good cookies.

This is a GREAT recipe. You can also find it on the back of the Knorr's vegetable soup mix box. I usually leave out the green onions and prepare it with fat-free sour cream and lowfat mayo, and you really can't tell it's low-fat.

EXCELLENT! The cream cheese gives these tarts a wonderful texture. It's a very versatile recipe; I made half as written, and with another batch I doubled the amount of eggs, omitted the bacon, used swiss instead of cheddar, added a 10 oz package of spinach and a finely chopped package of mushrooms.

I've had to come back and edit my review. The first time I tried it I wasn't too crazy about the texture, but after a second attempt I LOVE THIS RECIPE. Great moist, dense, fluffy texture and great flavor. Use clear vanilla and be sure to use real butter if you want a truly white cake. Also, don't overmix the batter when you add the flour or you'll form gluten, which will result in a tougher cake with holes and tunnels in it. I didn't have buttermilk so I mixed 2 parts sour cream and 1 part milk with great results (I substituted sour cream for all of the buttermilk before and it made the texture much more spongy - not appetizing). I also added 1/4 tsp. almond extract - you can't really taste it but it enhances the overall flavor.

I've had to edit this review. After trying the White Layer Cake recipe (also from Taste of Home), I have to say that the White Layer Cake recipe is FAR superior in every way - flavor, texture, moisture, you name it. I sort of second what someone else has already said - use the White Layer cake recipe, follow the recipe exactly except add 3 yolks. You'll get a nice golden color if you use organic eggs, the yolks of which are more yellow than regular grocery store eggs.

My *only* complaint about this recipe is that the salsa became very unattractive visually after an hour or so, even after adding lemon juice to slow the browning. On my second attempt, I replaced all of the sugar with an extra tablespoon of preserves and 2 tbsp. lemon juice, and that helped a bit without affecting the flavor. The combination of the cinnamon chips with the fruit is WONDERFUL. This is a definite keeper.

No way. This recipe is just impossible. I make nearly the same thing and even though I halve nearly everything, by this recipe's scale I would need to use 4 cups of mayo! This is what I do: I scale it back using 5 cooked, chopped chicken breasts. One small stalk minced celery, 1/2 cup slivered almonds, 1 small regular chopped onion, and 1 cup mayo (I use light). Mix this together, salt and pepper it, spread in casserole dish. Top with cheese and potato chips as desired. The mayo is just enough to moisten and hold it together; it shouldn't be like a sauce. (shudder)

I think there's something missing from this recipe. I looked at it and thought, "Hm, this would make a nice scone." And it did - dense and crumbly, but definitely not a sponge. Sponge cakes generally contain eggs; perhaps the recipe's author left them out accidentally?

Based on previous reviews, I used fresh minced garlic and only used one small clove. I also used only 1/2 tsp. worcestershire in the topping. I served this in mini parmesan cups, as a base for an appetizer with shredded roasted pork. Layered the cream cheese mixture, pork, topping. It was really good, but be sure to reduce the amount of garlic if you make this!

I loved the flavor of these scones, and I ALMOST loved the texture. They were definitely light and airy, and I would have preferred that they be slightly more dense than they were. The flavor was so good, though, that I'll make them again and perhaps reduce the amount of leavening. I halved the recipe and ended up with six HUGE scones.

This was really nice. I used only half an onion and seeded the cucumber before chopping. I also added about 2 tbsp. of hot sauce. I'm not sure I would've liked it with chips, but it would be great with a veggie platter or some nice crackers. I used this in an appetizer - baked and cooled wonton wrappers in muffin tins, spooned in a small amount of the dip and topped it with shredded garlic chicken.