This is a great recipe. Based on other reviews, I didn't drain the black beans or the green chiles and the added moisture made it just right. I skipped the cilantro because I have an allergy to it. I also used more cheese than called for because I'm a cheeseaholic. :) This is a great recipe and it can be tweaked or changed really easily... or not, if you don't feel like experimenting.

Wow, this is the best lasagna EVER. Adding a little salt to the ricotta, what a wonderful idea! The tomato sauce is the best sauce I have EVER had. I've always made tomato sauce on the spur of the moment, never cooked it down like this - it's DELICIOUS! I am craving it weeks later. The sauce on its own would be incredible with any recipe, and the lasagna is the best ever. Note : I used more mozzarella cheese than stated (about a pound total) because I'm a cheese-a-holic. :)

I made this as-is and it's absolutely DELICIOUS... What a heavenly soup! I paired it with King's brand Honey Wheat dinner rolls and that was an excellent combination. In the future I think I'll serve this with some roasted vegetables (probably winter squash, potatoes, carrots, stuff like that) and I think the combination will be great. This soup is pretty filling and a bit thick, which is what I prefer anyway. Definitely a wonderful cool-weather recipe! I can see making this all winter long...

Wow, I had never seen a peanut butter cookie recipe like this before - hardly any flour in it! It turned out well, with a very dense texture. Not exactly the same effect as the traditional peanut butter cookie recipe, so if that's what you're going for this is not a good recipe. But if you don't mind branching out a bit, it was tasty!

Classic no-bake recipe. Excellent! I boiled the mixture for 3-3.5 minutes and that was a tad too long (the cookies were a bit crumbly). Probably, 2-2.5 minutes is right around right. I have noticed several reviewers saying that their cookies wouldn't set up correctly and 1 minute (as the recipe says) is probably not enough. If your cookies don't set up it's most likely because the mixture didn't get hot enough (whereas if it's crumbly or a bit dry, it was boiled a bit too long). Also, beware of sugar subs for this type of recipe because they can do unexpected things (I know for a fact that granulated fructose simply won't work with this recipe).

I have mixed feelings about this recipe. It's super easy to make, but the end result definitely has a "custard" taste to it. I'm not sure how one could make a no crust pumpkin pie without having that, though. If someone was expecting the same specific pumpkin pie taste they are used to, this recipe may not get the best results. But if you're wanting to eliminate the crust and don't mind a little taste change, this could be just the thing.

This is an excellent pumpkin bread recipe, with just a bit of tweaking. Like previous reviewers, I also doubled the cinnamon and added a touch of nutmeg. I added around 6 oz of cream cheese, I believe the recipe calls for 4 oz (I love cream cheese). I also used 1 c. wheat flour and .75 cup white flour, for health reasons (you can't taste the difference at all, and you get more fiber that way). The bread turned out delicious - very moist, a wonderful texture and taste! I love it. I can tell it will be a staple for fall cooking in my house!

These were good - a bit fussy to make. One plus is that if the cream cheese filling touches the muffin pan, it doesn't seem to hurt it any. However, the pumpkin muffin part on the bottom ended up a bit dry for me. I had a hard time telling when it was done so it may have overcooked a bit. Since you can't actually see the muffin part, which is the part that needs to bake, it's hard to tell for sure when to take it out of the oven. It was quite fussy having to add the cream cheese filling and the streusel on top to each muffin, so maybe in the future I would try a small loaf instead of muffins and add the filling and streusel all at once. Overall this is a good recipe, just a bit hard to make and takes a long time and a lot of bowls. I would probably only do this for special occasions.

This is delicious. I don't use the brown sugar, however - chili sauce is sweet enough as it is (and as another reviewer indicated, chili sauce is very close to ketchup in its content). I also don't bother with the green bell pepper since, well, I hate green bell pepper. Other than that, I cook PRETTY much as the recipe states - but when I put a lid on the whole shebang including the rice and cook for 30 minutes, I don't remove the lid AT ALL. I just wait for it to boil, then put the heat on simmer and wait. Cooking rice requires pressure and steam so removing the lid is counterproductive, in my opinion. Otherwise, this is a nice spanish rice recipe with a bit of an added kick. It's currently one of my faves and I make it about once every other week - it lasts quite a while and can be a main dish or a side dish. One could easily sub salsa for the chili sauce, although it will not have the same flavor (would still be really tasty though, I bet). One could also sub brown rice for the white rice - but if so, add a bit more water and cook longer (brown rice takes longer to cook). Glad I found this recipe! Not something I would have ordinarily tried.

This is a very tasty recipe. It's best eaten when it comes out of the oven, after sitting in the fridge it gets a bit dry and the corn crumbles off (although it still tastes great). I've already made this twice and it's SO easy and it's delicious!

This recipe is DELICIOUS!! Reminds me of the tex-mex I used to get in Houston. I didn't make any modifications. Restaurant quality quesadillas!

With a few adjustments, this is an excellent recipe. Instead of the spices, I just pour in some taco seasoning. I also omit the tomato paste entirely (I don't keep paste in the house). I add a can of black beans and 1/2 can of corn, also. With those changes, this is an excellent casserole and it has become one of our staples - I make it and we eat it for lunches for the week.

This is a fabulous chocolate chocolate chip recipe! I make it frequently. The only change I make on a regular basis is to substitute 1/2 c. of the white sugar with brown sugar. I think this give it a little more rounded-out flavor. I also usually use 1/2 white flour and 1/2 wheat flour and don't notice any change in flavor at all (this is an easy way to add nutrients to any dish). It's great as-is though, the whole family will love it! Everyone in the house thinks these are great cookies.

This recipe is very good with a few adjustments. On the advice of previous reviewers, I use 3/4 c evaporated milk and the rest skim milk. Also, I use around 2 cups of cheddar cheese - 1/2 cup is just not NEAR enough for my cheese tooth! :) With those adjustments, this is a super easy and delicious mac 'n cheese recipe. My toddler loves it and so do I. I make it a few times a week!