This was just as expected. Perfect on a cold day. Made only a few small changes. I only had skim milk so I used 4 cups to be sure the sauce wouldn't be too thin. I also used 3 TBS cornstarch instead of 5 TBS flour as a thickener. And I layered in (and on top) a little shredded gruyere and cheddar. I boiled the potatoes for a few minutes first and then only had to bake for 45 minutes. Make sure to let it sit a good 10 minutes to thicken. Served with ham and corn (delicious when you mix them all together). Picky kids wouldn't eat it, but my husband and I loved it.

They were easy and not bad. I think there is potential for improvement with some experimenting. I need to take more time to read the helpful reviews on others before I try these again. This time, I made them according to the instructions with a few minor changes. I used Trader Joe's Cuban Black Beans. I skipped the salt. I added a cooked box of Goya spanish rice. I topped them with avocado. I think they would have been much too soupy without the rice. They were a bit too bland. Need to be kicked up a notch next time, but I'll try them again.

Average. Smelled better than it tasted. It was fine, but I wouldn't make it again. I followed the instruction exactly except that I left out the olives because my husband doesn't like them. I'd suggest adding some more spice with a hotter enchilda sauce and some pepper jack cheese like someone else suggested. I made it milder (per the recipe) in hopes that my 4 and 6 year olds might like it, but they wouldn't touch it.

So good and so simple. Worth the effort (which really isn't much). I borrowed these ideas from other reviewers: 1) froze the sticks of butter and then grated them 2) left out cream of tartar and scaled back baking power to 3 tsp 3) used half and half instead of cream. might try 2% milk next time? 4) Formed into 12 balls which I gently pressed and then topped with a little sugar 5) Mixed a little sugar into my sliced berries. I've made it twice - once with homemade whipped cream and once with the kind in the can and while the homemade whipped cream was better, the other version was still scrumptious! I liked someone's idea of making a vanilla mascarpone cream and may try that next time.

I don't think I'll make these again. I changed the recipe according to other reviewers' suggestions, but I don't think that was the problem as I often change the recipes to make them healthier in the same way that I altered this one. I subbed in half whole wheat flour, added a cup of shredded apple, cut back a little on the sugar and on the oil. I also added more chocolate chips - couldn't resist! We ate them all but it was slow going. They were nowhere near as good as the mocha banana chocolate chip muffins on this site (to which I make the same healthier changes). I'll go back to those instead. I think maybe I found the combination of zucchini, cinnamon, and chocolate to be a strange one ?

A great waffle recipe for us. It was easy and tasty. The kids liked it with a little syrup. My husband and I enjoyed them straight up - no butter or anything. We did, however, add some chocolate chips, so I'm sure that helped! The changes I made were minor and as follows: 1 cup whole wheat flour and 1 cup white flour; 1 tsp vanilla; 2 tbsp cinnamon sugar. Once the batter was in the belgian waffle maker, I sprinkled chocolate chips on top. I left them in a little extra long to get them crispier since that's how I like them.

This is now my favorite meatloaf recipe. It was really easy and really tasty. My husband even asked about the recipe. It's nothing all that extraordinary....it's meatloaf....but it's a really good meatloaf and really simple to make. I made a few very minor changes to the recipe. I used 1 lb of ground bison (easy to find at the grocery store these days, and we prefer the taste of it plus it's better for you). I used white cheddar flavored cheez-its for the crackers. I used mainly just the big flakes and not all the powder from the onion soup mix. I subbed bbq sauce for ketchup. I made a glaze by mixing up a little bit extra of the bbq/steak sauce mixture and setting some aside before adding egg to the rest of it. The cheese I used happened to be a Mexican shredded mixture, but I don't think that was all that important. It took about 50 minutes to cook. Served with Julienne cut fries and corn and we gobbled it up. Well, not the 4 yr old and 6 yr old, but I didn't think they would - they're too picky, still!

As described, I think it's 4 stars, but it could easily be 5. I followed the recipe exactly except that I mixed 1/2 tsp of cinnamon into the dough and sprinkled with cinnamon sugar instead of just sugar. I followed another reviewer's suggestion and just used an ice cream scoop for the dough (I dipped the scoop in sugar) and put the dollops on parchment paper and just patted them down lightly. Dough was easy to work with. Consistency of finished scones was fantastic and I loved that they used yogurt instead of cream. I just didn't think the dough was quite sweet enough so I might add a bit more sugar and/or cinnamon next time.

Relatively simple, but my whole family enjoyed this dinner. I changed it slightly so that I could do it in the pressure cooker (such an easy way to make risotto) and because I only had red wine on hand instead of white. I used 2 vidalia onions and a little minced garlic and sauteed them with the arborio rice until the onions began to carmelize. For me pressure cooker, the ratio is 1.5 cups of arborio rice to 4 cups of liquid. For the liquid, I used 3 cups of chicken broth and 1 cup of red wine. Poured that all in at once and set for high pressure for 5 minutes. When it was done, I stirred in the balsamic vinegar and some parmesan. We did use the rotisserie chicken because our kids (3 and 5) eat it up and love it in comparison to regular chicken breast. I served with a side of simple sauteed green beans (fresh from the garden - yum!)

These were good. I actually thought the raw dough had a better flavor than the cooked cookies. However, I didn't think they were anything unusual. Growing up, we used a sour cream sugar cookie recipe that I thought was just as good. And my favorite in recent years is actually a puffy sugar cookie recipe (soft and hard to frost as a result, but you can sprinkle decorations on them instead and the consistency is great). I will have to dig out that recipe and post it!

The flavor is great, and it is easy to make (no white sauce to make), but the leftovers are horrible. They are so dry. My kids (5 and 3) actually won't even eat it the first night I make it and prefer boxed mac and cheese unfortunately. I changed the recipe to include 2 cups half and half and only 1 egg. My husband and I really enjoy it the first night (I've made it several times) but I think it's not worth it since nobody loves the leftovers. I'm going back to my mom's basic white-sauce mac and cheese recipe.

I made sure the beans were basically cooked before I added any other ingredients. I rinsed then quick-soaked them (add beans to hot water and boil for 2 minutes, then leave in hot water with cover on for 1 hour). After the quick soak, I put them in my pressure cooker for 3 minutes on high pressure with natural pressure release. I added a few tablespoons of oil to the water in the pressure cooker to keep the skins from getting tough (a tip from my pressure cooker cookbook). They were very tender before I added the other ingredients. Cooked on low for 7 hours. Yum!

put a dishtowel across slowcooker under the lid to absorb steam. added only a little butter. easy enough but i don't know if they were the best mashed potatoes ever. they were good, but i didn't feel like could taste the flavor of the sour cream (light) and cream cheese (1/3 less fat variety).

I doubled it, split the sugar between half white and half brown and added 1/4 teaspoon of cinnamon and a pinch of ginger. I cooked this on lower heat for about 20 minutes. Fantastic. My all-time favorite is a similar recipe that has a bit more spice/kick to it (Spiced cranberry sauce with zinfandel from Bon Appetit), but this was quite good.

I made changes per some other reviews. I used 5 cups of stock, 5 tbsp of butter and 5 tbsp flour, no water. Melted the butter then add flour cook until bubbly then added store-bought chicken stock(whisk) and seasoned. I liked the fact that I could make this before the turkey was even out of the oven, and it seemed easy to get it smooth (no lumps)! but in terms of taste, I think the old-fashioned gravy made from the turkey drippings is a bit better. Also, I thought the seasoning here made it a touch too salty. I would make this again but would cut back on that tsp of salt.

I used 2.5 tsp of bread machine yeast. I subbed half whole wheat flour. Per another reviewer's suggestion, I rolled the dough and then cut into 36 pieces (pizza cutter) and placed three balls of dough into each muffin cup. I didn't spread butter on them after rolling so I think maybe they weren't quite as decadent...maybe that's why I thought they were very good but not the "ultimate" roll. Still, they were very good and very easy.

I liked this a lot but am giving only 4 stars instead of 5 because it seems so unhealthy. Still, when you need a green bean casserole (Thanksgiving), this is the one to go with! I used frozen green beans (thawed) and stirred 3 ounces of the CHEDDAR FLAVOR French fried onions into the casserole along with ALL of the cheddar cheese. I used Healthy Request soup. I did not heat anything in the microwave. Baked in a 9x13 dish 30-35 minutes or until hot in the center. Then sprinkled the other 3 ounces of French fried onions over the top and baked 5 minutes more. I liked this better than the standard Green Bean Casserole Recipe and will definitely use it again.

This tasted better than I thought it would. The sausage has a richer taste than I'd expected - maybe from the long simmering. But it wasn't a fantastic must-have and my kids wouldn't eat it (they're only 4 and 2 so there's not much they WILL eat) so I give it 4 stars instead of 5. Per some other reviewer's suggestions, here are the changes I made: I subbed olive oil for the butter, subbed a chicken/apple sausage for the kielbasa, cut the brown sugar back to 1/2 cup, used just 8 oz ketchup, added a chopped bell pepper and a can of pineapple tidbits, and served over brown rice. I will probably make this again.

Very easy to make and hardened a bit when left in the air which was what I wanted. If you are going to use food coloring in it, leave it very thick before adding coloring. I used the gel coloring so it wouldn't be too watery but still found that by the time I'd added the food coloring, the icing wasn't quite thick enough to pipe nicely anymore.

Very good, though my kids wouldn't touch it. Used small red skinned potatoes so I wouldn't have to peel them. Left out the caraway seeds because I don't like them. Cooked the chicken (frozen) as breasts for 2 hours on high in some cider, then shredded the chicken and put it back in with the remaining ingredients on low for 5-6 hours. Also followed another user's tip about thickening with some cornstarch at the end. Will make again.