I was looking for something to add to a potluck at work and decided personal pecan pies would be fun. I cut the recipe in half and had enough to fill 6 regular sized muffins. I did fill them more than half full but it didn't bubble out. Tops are perfectly browned and the crust is amazing. I did add a dash of salt to the crust and filling, just a pinch for flavor really. I will be making more of these as they are a wonderful way to control portions and skip the hassle of cutting and serving a real pie. Pipe the top with whipped cream or cool whip, sprinkle with a touch of cinnamon sugar add a whole pecan half (candied is nice) and its perfect.

OMG, this is exactly how my grandfather made it every holiday season. He used to make red, green, white and yellow. Each got stored in a coffee can right next to the fruit leather and other dried fruits. My favorite was always wintergreen and anise.

I have been buying pumpkin fudge at the fryeburg fair for the past decade, but this is the first time I have tried to make it myself (since the people there won't give me the recipe). Its not as dark in color or as pumpkiny or moist but its not bad. It was pretty easy to cook to the right temperature with a candy thermometer. Spread in the pan easy. I think it sugared a bit on me, but its still edible enough. Gonna have to remake a batch for work though, tinker with the pumpkin levels and maybe dark brown sugar.

I went to college with Greeks, live down the street from an amazing Greek pizza parlor and this is the good stuff. The only changes I've made are different nuts or some citrus zest r a hint of nutmeg. It could go for a lower temp or less time, just keep an eye on it. I normally make sure the nuts are nice and small, a spice grinder will help there. I did make a different version for a wedding shower once. Added lime zest to the sauce and used crystallized ginger in the filling with almonds. Very different but good.

I hate yeasted bread recipes since I have no bread machine and no stand mixer. This was perfect and came out alot thicker than I anticipated. Even being in Maine with the house being a tad chilly this rose nicely (with some help from the warm mist humidifier) and came out beautifully. I added Italian herbs to the dough and sprinkled the top with the same, sea salt and some freshly shredded Parmesean/Asiago/Romano cheese. Perfection.

This was fantastic. I added a stick of butter coated in poultry seasoning into the cavity with some quartered onions and celery sticks. Then I slathered the second on the turkey. Used low sodium turkey stock and it turned out perfectly. This is the best turkey I've made in the decade or so I've been cooking for my parents. I also made sure some of the stock went in the cavity not just the pan. The gravy was the best ever as well.

This was simple yet flavorful. My husband was upset I only made two servings instead of my usual three and couldn't take it for lunch the next day. Next time he's asked for a nice crusty bread/garlic bread to match it. He even liked the buttered egg noodles I served with it with some extra bruschetta mixture to make a "sauce" for them.

Simply amazing. The recommendation for sauce thats two parts hoisin to one part chunky peanut butter was superb. My husband loved it, even without the shrimp(we don't eat shrimp). He assumed it had pork but never missed it with the sauce to eat along with the rolls.

Thai Basil (the variety of basil) is used in this Vietnamese dish. I thought the dipping sauce was wonderful, but we like peanut butter so maybe thats it. I skipped the roasted peanuts and just used chunky peanut butter instead, Jiff is made with real roasted peanuts right? We used only the pork as we don't eat shrimp but added carrot slivers and onion to compensate a bit.

I forgot the mustard which made it "too sweet with an unanticipated aftershock of spice" for my husband. I think it was a nice subtle sweet/spicy flavor. Mine thickened up nicely in about 5-7 minutes. I'm thinking about using it as a barbeque recipe without the cream, perhaps over a salad.

These were amazing. Normally my meatballs turn out okay, but these finally got a thumbs up from my husband. I added a jar of baby food beef for moisture, just like the Ground Round does. Simply perfect.

Kind of hard to make. My best friend happened to be over and took over so the second half looked superb. We baked ours and ate with sour cream and salsa.

Every time I make this I adore it. With grey Poupon mustard there is just the right mix of sweet and zingy. I usually make extra sauce to cover rice and veggies too.

This was a nice change from the sweet pork recipes. We used onions, peppers and cherry tomatoes on our skewers and they were superb.

My husband has been craving the fancy chicken rollups he sees at BJs, but there are too many for a family of two. This was the perfect answer and he didn't even mind that the cheese poofed out the sides. A definite favorite.

Finally a recipe with the name peanut butter balls thats the real thing. I lost my recipe box at Christmas a couple years ago and needed to check the proportions on this recipe before I made them again. Wheat germ and coconut are definitely the things we rolled them in back in the 80's when I was a kid. They are great frozen as well. If freezing make them a bit bigger and server before solid throughout. Chunky peanut butter adds texture as well. Love them.

This was great. Smells much more overpowering than it tastes. I was worried it would be so strong tasting it would be awful, but its just perfect.

I ha to cheat and tell my husband what was in these after he tried them, but they were great. We cheated and used whole grain sub rolls which we toasted on the flat grill. It was a perfect summer day out and this worked great with a glass of sweet tea. The leftovers were great as well. What a treat. You'd never guess it was cream cheese spread.

I was a little iffy on the combination of brats and asiany sauce, but it turned out like a dream. We used half oil and half dripping from the brats. This is definitely getting added to our summer menu.

The taste is very lovely. We paired the strips with rice pilaf and mixed veggies. They were great as leftovers the next day as well.