These muffins are the answer to my over-ripened bananas! I used mayo with olive oil and sub'd brown sugar for the white. They came out so delicious and moist! No need for added liquid; as stated in previous reviews, mash the bananas and mayo and then add the dry ingredients. I think next time I'll sub quinoa flour for the all-purpose to give it a more nutty-earthy flavor and perhaps add some walnuts.

OMG!!!! This was the BEST mac and cheese that I've ever had!!! I didn't use the Asiago cheese (pregnant...over cautious) instead just used more cheddar (Tillamook extra-sharp Special Reserve). I cooked the bacon and onions as directed and tossed the noodles with sour cream, egg and butter as directed but also added Parmesan cheese. Instead of tossing shredded cheese with the noodles and making what appeared to be a roux, I just made a simple cheese sauce; whisked together the milk, butter, flour and spices, let it come to a boil, reduced and added cheese cubes, stirring until all the cheese had melted. Then I mixed it into the noodles and followed the directions as written. DEFINATE KEEPER!!!!!

These cookies came out PERFECT! Just the way I wanted them!!! I tried another recipe before these, but they flattened out and were dry and hard...very disappointing. I added a spicy twist to these. I scaled the recipe down to 18 cookies and used Hershey's Special Dark cocoa and added 1/4 tsp of cracked peppercorn from my Peppercorn Medley and 1/2 tsp of cardamom. Gave it a very exotic chai tea type flavor. This recipe is a keeper!

I've seached years and years for this recipe for this type of cookie and I've finally found it!!! By far the BEST and ONLY chocolate chip cookie recipe I'll ever use!!! It does need a little salt though. I scaled mine down to 36 cookies and believe I'll add about 3/4 tsp salt next time. Who knew that the secret ingredient was pudding??

I am not a big peanut butter cookie fan and had never made them before, but my husband asked me to make him some. I first tried a flourless peanut butter cookie recipe and they were awful! I tried this recipe next and what a difference! I sub'd creamy PB for the crunchy, added an extra 1/4 c of PB and 1/4 c of quinoa flour I had in the pantry in addition to the all-purpose flour and a tsp of vanilla extract. They came out perfect! Not too soft and not too crispy. They came out pretty big and made more than the recipe said they'd make. This recipe made me a fan of PB cookies!

Came out a little crispier than how I like them, may try 1/2 shortening 1/2 butter next time; but none the less, a great recipe!

Wasn't what I was expecting, but very delicious!!! Used 6 eggs in a 9" pie pan and came out perfect. Thank you!

My husband wanted peanut butter cookies and I have never made them before, so I tried this recipe first. Understanding that one of the main ingredients was sugar, I knew that it was going to be really sweet. They were extremely soft and very peanut buttery, but they had an almost sandy/gritty texture, which was all the sugar this recipe calls for. I would say if you love a soft EXTREMELY sweet/sugary peanut butter cookie, this is the recipe for you. However, if you're like my husband and I who don't like to crunch on sugar, look else where. I will not be making this recipe again.

I was a little skeptical at first using mustard instead of ketchup in the maple glaze, but it turned out to be delicious! Will definately make again!

What surprising flavor! I had to substitute a can of Hunt's Italian Seasoning tomato sauce for the marinara and regular Italian sweet sausage as I didn't have the called for ingredients on hand. I only had 1/4 c white wine on hand, so I sub'd in some more chicken broth and added a little tomato paste (I like mine a little thicker). I also only used 6 wheat lasagna noodles and prepared them as directed and baked in an 8 x 8-inch dish (it's only me and my husband and I hate lots of leftovers), cutting the noodles to fit the dish. I ended up having a little sauce left over and topped the lasagna off with that, baked uncovered as directed but omitting the water. At 40 minutes, I placed 4 slices of mozzarella cheese on top and baked for another 5 minutes. I would've never thought to put pumpkin in a lasagna, but this is truely a keeper and will be making again!!!

Absolutely fabulous! Best pot pie I've ever made. I didn't have any red potatoes on hand, so I substituted a small sweet potato and substitued red cooking wine for the Marsala wine, as I did not have that on hand. Also sub'd canned mushrooms for fresh and made a Bisquick topping, again, not having fresh mushrooms or puff pastry on hand. Based on other reviews, I added 2 tbsp of butter, 1/2 c water with a beef bouillon cube and added cornstarch at the end to thicken the liquid. We didn't have any leftovers last night! My husband went back for 3rds!!! A DEFINATE KEEPER!!!!!

This came out wonderful! I used a 3 lbs bone-in sirloin roast. I took the advice of some of previous reviews and tripled the recipe (except for the sugar and water, I cut the water in half). I also added about a tbsp of minced garlic, used apple cider vinegar in lieu of red and used brown sugar in lieu of the white. I marinated the roast over night and only added the water to the mix right before cooking and pouring it over the roast in the crockpot. I cooked it on low for 8 hours (precaution because it was bone-in). It turned out so tender it fell of the bone as we were serving it out of the crockpot! The juice was a perfect finishing touch to drizzle over the meat. A definate keeper!!!

Cake came out very good! I did make a few modifications; I added ground cloves to cake batter & pumpkin pie spice in lieu of cinnamon because I love a lot of spice. When I added the flour mixture tu the butter mixture, it felt too thick to me, so I added a few splashes of apple cider.

Excellent recipe! We love homemade cornbread crumbled up in beans and cabbage on the side...makes for an excellent easy meal. I didn't have ham, so I substituted bacon, based on previous reviews added a pinch of baking soda and a few stalks of celery. A definate keeper!

Awesome recipe! I make these cookies every October but I started early this year. My family will go through a batch in two days! This is the 1st time I've made them with an egg though and it really did make a positive difference. The only changes I made to this recipe were to use 1/2 white sugar and 1/2 brown sugar; use a tbsp of Pumpkin Pie Spice in lieu of the cinnamon and nutmeg and add a tsp of ground cloves. I also bake them at 350 degrees for a little bit longer and frost them when they've cooled with a homemade cream cheese frosting by beating (1) 8 oz. container of whipped cream cheese, 1 cup confectioners' sugar, a tsp of vanilla extract and a splash of milk until smooth and creamy. DELICIOUS!!!

Made exactly according to the recipe (except substituted old fashioned oats for rolled oats...didn't have the rolled ones on hand). I made 2 pans this morning, one for a potluck/celebration later this evening and one for my family. Came out FANTASTIC!!!

I had an issue with the topping...I followed the directions but the topping came out EXTREMELY runny; in fact it dribbled all down the sides of the torte. Maybe I didn't beat it long enough, I don't know, but the torte overall came out DELICIOUS!

Ham came out EXCELLENT!!! I didn't have whole cloves, so I mixed ground cloves in with some pineapple juice from the can and injected it into the ham.

I've been trying different chocolate chip cookie recipes and this is the best yet!!!

With the added water, it turned out great!!