I made this recipe for Thanksgiving, and was pretty disappointed in the flavor and texture. The potatoes had a "flat" flavor and were very hard when reheating. I ended up trying to salvage the dish by adding more butter, milk, salt and fresh chives. Sorry, but I would not make this recipe again.

These were quite good. I made them for Thanksgiving morning when I had leftover pumpkin puree. I used whole wheat pastry flour, Splenda brown sugar substitute, and used applesauce for the oil to make them healthier. I think next time I'll use pumpkin pie spice in place of the other spices and I might add some chopped pecans or chopped fresh cranberries. They did take quite a while to cook through because the batter is dense, but the flavor is excellent--tasted just like pumpkin pie (my husband loved them!). I suggest letting the batter sit awhile to allow the baking soda to start lightning up the batter. Spread the thick batter a bit with a spoon. The pancakes were surprising light, but filling. It made a LOT of pancakes, so I froze them individually to microwave on a busier morning. Thanks for a great recipe, Ruth!

I doubled the recipe for a 22.5 lb. turkey and put it in a clean 5 gal. bucket to brine the turkey. I always brine because it provides moisture and flavor to the turkey. However, this recipe was way too salty and I couldn't taste the fruit. I added extra garlic, onion and 1/2 cup of brown sugar. If I were to try this again, I'd cut the amount of salt by 1/2 cup. Maybe more fruit could be added as well.

Excellent! I've been making these for a few years and they are always well received. They are nicer to serve than a pecan pie and the shortbread crust makes them much tastier! I suggest lining your pan with parchment paper and spraying with a non-stick spray. Otherwise, the filling always leaks and getting the bars out of the pan is very difficult.

This is the recipe I always use for pumpkin pie and it's fantastic. I made it this year with a gingersnap cookie crust (2 cups finely ground cookies plus about 1/2 cup of melted butter)--mmmm. A great combination.

This has absolutely fabulous flavor--a nice sweet and tart flavor. Be sure to use really good preserves. My only complaint was that it did become a bit grainy as it set, although it didn't hinder the flavor. It stays very soft; it would have been nice to have been able to mold it into a round in order to freeze it. It does make an awful lot, so it can be cut in half with plenty to go around.

This bread had great flavors and light texture. I do think it was a bit on the sweet side (and I love sweet things!). I even added an extra half cup of cranberries. Next time I will cut the sugar by at least 1/4 cup to see what happens, and the recipe can probably handle 2 cups of cranberries. To make this somewhat healthier, I used half whole wheat pastry flour and substituted sugar free applesauce for the oil. This recipe is definitely a keeper!

This recipes had the best flavor and tang! The dijon was NOT overwhelming at all. I cut the butter by half and substituted olive oil for the remainder to make it somewhat healthier. Seven minutes in my oven was perfect for the shrimp. I think next time, I will cut the butter in half again (yes, I will definitely make this dish again!). I served it over whole grain pasta. I plan to sprinkle some chopped roma tomatoes on top and add some capers. And maybe some sliced black olives! Thank you, Kimber! This will remain on my list of favorites!

I thought the spinach bars were OK. Neither the flavor of the onion nor the cheese came through. I might try again using double the amounts of these ingredients. My bars were a bit flat; I think I'll try 3 eggs in the future. Has anyone tried adding marinated artichokes for extra flavor?

We didn't care for this recipe. The steak became tougher as it cooked longer. There was too much liquid. We also didn't like the addition of tomato sauce and couldn't taste the wine. Just personal preference.

A very tasty soup! I cut the chicken into pieces prior to sauteing and added canned black beans near the end. Add the seasonings to the chicken for better flavor. For my taste, it needed more garlic. Some pickled jalapenos added some heat. A good squeeze of lime juice helped point the flavors in the soup. I didn't have Monterey Jack cheese, so I used Velveeta, which was also good. I served green onions,crushed tortillas, shredded cheese and sour cream as toppings on the side. A very tasty soup!

I needed a dessert for a dinner party that included a diabetic, and this sounded great, but it was even better than I anticipated! I used Splenda rather than honey. Being unsure if others might like the basil, I omitted it. If you choose to use it, fresh would be the better choice. I served this in a small compote beside a large bowl of fresh fruit--it is absolutely fabulous. Even using low-fat products, this had a lemony-cream cheese flavor that everyone loved. It was all devoured quickly. This recipe is definitely a keeper.

The recipe looked complicated due to the ingredients, but it actually made up quickly once the veggies were cut. We like garlic, so I used double the amount called for. I added salt, pepper and Italian seasonings (rather than oregano) to the meat while sauteing, which gave good flavor to the chicken. I used a jar of marinated artichokes (including the marinade)which helped the amount and flavor of the sauce. I cut up 2 Roma tomatoes and also added about 4 teaspoons of capers. Sliced grape tomatoes would also be nice. Next time I might add black olives as well. I don't think it absolutely needed the feta, but if I use it again, I would add it just before serving. I served this over whole grain penne. This dish had really good flavor and it was a quick dish that I will make again. It would also be terrific with shrimp. Thanks for a very good recipe.

This was a very good and healthy side dish. I used vegetable stock and baby bella mushrooms. My husband tends to be a "meat and potato" guy, but he was very satisfied with this recipe and enjoyed it a lot. I will keep this in my repertoire. Thanks for the recipe!

I made this dish exactly the way it was written--it's phenomenal! I served it on Christmas day and my entire family raved about it. The simplicity of the ingredients are deceiving; the roasting process completely transforms the taste of the vegetables into sweet, nutty tasting vegetables that you can't wait to make again. The only problem is, there just wasn't enough!

I made these for Christmas and they couldn't have been easier. Of all the cookies I made, this is the one my family goes for first--even my tried and true traditional family favorites. Will definitely make these again and again.

Given the number of reviews, this recipe caught my eye. It's a good recipe, but just isn't my cup of tea. While I do like a soft cookie, I did't care for the texture of this one; it is cake-like, has a bland flavor, and I could taste the pudding mix in the background. I was extremely careful to follow the recipe exactly, but I note that these cookies have been sitting around my house for well over a week. Anything really good never lasts at my house.

I was looking for a good tilapia recipe to serve my daughter, who really likes this fish. This recipe was fantastic! I doubled the salsa ingredients, only because I knew it would be greedily eaten, and I grilled the fish on our gas grill using mesquite wood. This made the fish taste even better. The marinade contributed a lot to the flavor and kept the fish moist. Everything was gobbled up quickly, and I will make this dish again and again. Thanks for a great recipe!

I've never found such a tasty pancake recipe! The pancakes are high and light, filling, but not heavy. My family adores these pancakes. I have fresh frozen blueberries in my freezer, which I wash and dry. I then add a few to each pancake shortly after it goes into the frying pan. I've also found that I can double the recipe, cool the extras, then wrap individually in plastic wrap. I place them in freezer bags and microwave them later for busy mornings or when going camping. This is a great convenience. I highly recommend this recipe.