Great Recipe! Tender inside, keeps excellent form. Not too sweet by themselves so they are great for frosting with the kids! thanks for a keeper!

My family loved these pancakes! I did make a few alterations---1/2 the flour I used whole wheat and also added a couple Tablespoons of wheat germ. I didn't have sourcream, so I subsituted with yogurt. They were very heavy but moist and delicious on the inside! Very filling! Thanks so much...this one is going in my recipe box!

My husband is not a big fan of sweets, but he has asked for these specific cookies more than once since I made them. They are perfect! I did use butter(as advised) and they were a nice height and consistency. I did refrigerate my dough in between baking sheets. Thank you! These are wonderful!

I got rave reviews from all the neighbors I made this for! I did not have raspberries on hand, so I supplemented with additional rhubarb and strawberries. I also did not have tapioca, so I took the advice of another reviewer and used cornstarch and water. So good! I wish it were still summer so I could make it again and again! Thank you!

So easy, tasted great, not too sweet! A really nice pie recipe! Thank you!

Wow! I made this recipe when I was expecting company. I made the 3 loaves each a little different; one with golden rasins, one with cranberries and one with chopped pecans. (I made the batter and once they were in the pans, I sprinkled these ingredients evenly and mixed them in lightly so they would be inside and not on top). I had pureed butternut squash in my freezer already measured to 2 cups, so I gave it a try in place of the pumpkin---nobody knew! I did add 1 tsp pumpkin pie spice, 1/2 cup oil with 1/2 cup applesauce, and 1 1/2 cups white sugar. Even with my alterations, my week long company couldn't get enough! They would pull it from the fridge every chance they had! If you have some homemade apple butter to put on this for breakfast...it is supurb! Even plain, warm or cold, a definite keeper! :-)

I tripled this recipe and froze the additional dough in portions! Wow! Flaky, light, not tough and perfect for dessert pies or a breakfast quiche! Very easy. I used my countertop mixer hoping it wouldn't mess it up and it was perfect! Thank you!

Although I did change this recipe to suit what I had on hand, this was excellent! I used won ton wrappers and baked them in the oven after spraying them with a little oil. I omitted the cayenne and jalepeno so my kids wouldn't complain...but these were very tasty! We dipped them in a combination of salsa and plain yogurt. Delicious!!! Thank you!

Great! The family ate it up faster than I would have liked! I did reduce the butter to approx 1/8, sugar to 2 Tablespoons and the cheese to 1/2. It was truly excellent. The consistency was not too dry and not too greasy. I was doubtful that this would make a nice corn bread in such a large baking pan...but I was wrong! This is definitely a keeper!!!

Excellent! I used 2 boxes (32 oz each) of the beef broth with 3/4 cup red wine. I added celery and omitted the bells. I also did it all in one pot. I started to cook the ground pork and when it was 1/2 cooked, I added the onion, celery and garlic. When it was ready, I followed the recipe. I like more tortellini, so that is why I added extra broth. I used 2 cups of uncooked torellini. Excellent recipe! The whole family, including the kids, love it!

WOW!!! I have never cooked a pork loin properly until this recipe! I took the advice of the others and browned the 2 loins first on the stove after rubbing them with the garlic/rosemary(I did not add oil for this step). I used my Dutch Oven so it was a one pot deal. I then added red cooking wine and a couple Tbsp olive oil (instead of 1/4 cup)to the pot. I checked it every 25 minutes and basted as suggested. I kept it covered the whole time and it took about 1 1/2 hours. It is so flavorful, moist and juicy! I then added a can of veg stock to the drippings while the meat rested and made a very light gravy, thickening with cornstarch. I served this with a shredded brussel sprout dish (from this site), layered with cranberry sauce and long grain rice underneath, gravy on top. Spectacular!!! I was ready to give up on cooking meat until this recipe...thank you so much!

This is a great recipe if your fridge is out of control! I used the recipe as a base and made a few changes because of what I needed to use up. I started by using 8 cups of low-sodium chicken broth, 1/2 cup of rice (this is the thickener). I didn't have onions, so I used scapes (flowering tops of garlic), I tripled the carrots, and used at least 2 cups each of lettuce and spinach. I also added lovage (about 1/4 cup). I needed to use the lovage and it has a natural salt flavor, so I didn't need to add any salt to the recipe. I used a giant pot, so I did not have to wilt the lettuce and spinach separately, I just added it in at the end and covered for approx 2 minutes. I ended up pureeing only 3/4 of the soup. I thought that a little texture would suit my family. I put the sour cream in a plastic bag and cut off the end to squeeze and swirl on top of this soup. My ENTIRE family loved it(even my kids ages 3 & 5). It is a very fresh tasting, perfect for summer soup! Serve hot or cold! Thank you so much for this great recipe!

Very easy, kid friendly, excellent taste! I served this with an herbed long grain rice(fresh chopped dill, chervil and cilantro) with a little cinnamon and tumeric mixed in-they were excellent together. I didn't have anchovy paste, so I omitted, still was great! I was short on time so I used about a teaspoon and a half of garlic powder. Thanks for a great one! I will definitely use this again!

We did not enjoy this recipe very much. It was very dry. I think it has a great idea, but I need to make some adjustments...I just am not sure what. I think if you make a sauce for this, for instance blueberries poached in orange juice with a little sugar, it might be ok, it just didn't have tons of flavor by itself. If you give it a try, make some changes and you might get something great!

Excellent recipe! I made a few adjustments; Used unsweetened applesauce in place of the canola then added 1 TBSP Canola, used 1/4 tsp salt, which was plenty, 1 tsp vanilla, 1/2 tsp cinnamon. I didn't have whole wheat pastry flour, so I used half whole wheat and 1/2 white flour. I did also whip my whites (but still added the yolks). These pancakes were so light, airy and NOT greasy! Next time, I will try excluding the oil completely and the yolks and use a little more whole wheat flour than I did this time. My kids (2 & 4) ate them up---no syrup required!!! Thanks for a great one!

:-) WOW!!! These are the best waffles I have ever made! Kids 2 & 4 had a great time making them and we all enjoyed them so much! I didn't have the flax seed, so I took the advice of another reviewer and used oatmeal. I also used Splenda in place of the sugar. Overall-This recipe is a definite keeper!!! Thank you so much! :-)

Great Recipe! I took the advice of others and did half Splenda/half brown sugar, half margarine/half applesauce,1 3/4 cup banana, half H2O/half 1% milk, 1 C white flour/2/3C Whole Wheat, added 1/2 tsp vanilla, 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/2 cup raisins, and sprinkled the top with chopped pecans and a touch of cinnamon. If you don't put nuts on top, it looks a little bland and boring, so I suggest a little cinnamon for color. I made 6 muffins and cooked for 17 minutes, and cooked 6 small loaves separately from the muffins for 25 minutes. (I had a pan that made 8 loaves and only filled 6). If it is served warm and fresh from the oven, it tends to taste slightly gummy, so let it sit for 10-15 min on a cooling rack before serving. Wonderful and healthy! A great recipe I can feel good serving to my kids, as well as company! Thanks!

I chose this recipe for my preschooler's cooking class. We 1/2'd the recipe for practice at home, omitting the nuts to make it as easy as possible on the teachers! My husband, whom grew up eating peanut butter balls, was very impressed! His mother never used the graham crackers and it was a great touch! Measurements were excellent, not too sticky or soft to eat right after rolling the balls. Thanks for a great recipe! We will be making this one for a long time! I will be trying some rolling variations (coconut, powdered cocoa, nuts, etc) in the future!

Going along with the others...A great base recipe. I took the advice of another and added honey teriyaki sauce, garlic powder, pepper, coconut and raisins. I cooked three large chicken breasts (not pounded)with the mixture in a large foil pouch on 325 degrees. After 35 minutes, the breasts were still pretty raw so I turned up the hear to 385 degrees for another 15 minutes. The chicken was tender and flavorful even though it was cooking for a long time. So if you do it this way, turn up the heat to 375 for about 30 minutes. I also put the dish over orzo with fresh spinach and pine nuts mixed in and a little parmesan. Yummy, my family ate it up! Thanks!

My entire family loved this recipe! I added 1/2 cup more coconut and used pecans instead of walnuts. I took the advice of another reviewer and spooned the mix over the marshmallows and mixed slightly. I used an entire bag of mini marshmallows, which was a bit too much. I also drizzled approx 1/2 cup melted chocolate chips over the top. Very tasty! Next time, I am going to try increasing the peanut butter, using peanuts instead of pecans/walnuts, decreasing the marshmallows and tossing in a few cups of Cheerios cereal. Thanks for an excellent recipe!