These were certainly delicious, but I had to jazz it up a little to my own tastes. Like other reviewers have noted, the "filling" mixture as written is soupy and impossible to work with; mine was also a very unappetizing shade of brown from all of the added vanilla. I added 4 ounces (half a package) extra of cream cheese, and then whisked it together; there were a few lumps, but the filling didn't run all over the place. I didn't have any pecans, so I had to improvise: the only nuts I had on hand were macadamia nuts, and truthfully, I think they were more awesome! Great compliment to the pumpkin. As for the pumpkin base itself, I used an entire 16 ounce can of pumpkin, since I didn't want to stick the remaining 1/3 cup in a tupperware container. The pumpkin was spot on, but I doubled the cinnamon and added ginger, allspice and nutmeg to make it spicier, and it was great. With these extras, my second batch of of muffins were outstanding, but without them (more cream cheese, more pumpkin, more spices), it was slightly bland. A great base recipe.

This cornbread was so easy to put together, but the results were first class! One bowl preparation, the ingredients were spot on and stuff I already had on hand, and I easily adapted them to muffin format. I added a couple tablespoons of honey because I was looking for a sweeter pairing with my spicy chili, and it was so, so good. The crumb was moist and delicious, while the outside had a great crunch. It made 12 perfectly sized muffins, which I baked at 400 for fifteen minutes. Yum! This is my new go-to recipe for cornbread. Try it with the honey, you'll love it!

These were outstanding. I made as directed, aside from a couple small changes: I had no nuts, so I added white chocolate chips instead. I also used mini chocolate chips, which I usually do for muffins anyway; they mix far better than the regular sized ones, which tend to sink in the batter while cooking. For a little extra boost I also added a teaspoon of vanilla extract and a dash of cinnamon. Delicious! The outside has a nice crunch and the inside is moist and perfectly flavorful. I will definitely be making these again!

This was fantastic. I did not have enough time to roast the garlic, so I just added about one tablespoon of garlic powder. I also used light alfredo, reduced fat cream cheese (8 ounces) and skim milk mozzarella, just to help lighten the load a little. It was creamy and so, so flavorful. Served with baked tortilla chips, it was a perfect dip for company. I can't wait to make it again!

This was stupendous. I've only recently become a fan of sweet potatoes for their nutritional perks, and although they taste fairly good as a baked potato, I've always preferred pumpkin pie over sweet potato pie. This recipe has changed my mind! We bought four potatoes from a farmer's market, so we had to scale the recipe down somewhat. I also lessened the sugar in the filling (but not the topping), and may do so even more next time. The dish tastes more like a dessert than a side dish, but trust me, I'm not complaining. We didn't have any pecans on hand, so we just omitted nuts in the topping all together, but I wish we had had something; I think the crunch would have been a great addition. I'm definitely making this again, and soon!

This was fantastic. I added a little less sugar (my berries were a bit on the sweet side, and I was already using a sweet crust), about 2/3 cup, but other than that I followed the recipe exactly. After boiling the sugar mixture for about ten minutes -- enough time to prep the berries and snack on a few! -- I poured it into the bowl of berries and mixed everything together. Some of the photos of this recipe showed an unappetizing puddle of goo on top of the berries in the pie, and I didn't want that effect; I also wanted to make sure that all of the berries were coated in the fantastic glaze. After mixing, I just poured everything into the pie shell, covered in plastic wrap, and refrigerated overnight. Perfect! This was the favorite of Easter brunch, with everyone raving. I barely got a slice for myself, and I have to agree: awesome!

This was the first pie crust I made from scratch, and I definitely see myself making them from now on. It was super easy! I didn't even roll the dough, I just pushed it into the pie pan and crimped the edges like I do with the pre-made dough. Like another user suggested, I added 1/4 sugar, 1/2 tsp of salt, and 1/4 teaspoon baking powder. I'm not sure if the baking powder had any effect, as my dough stayed pretty dense (think shortbread) and not too flaky, but the sugar helped tremendously. The sweetness really went well with my homemade strawberry pie, and everyone raved about the combination. Thanks!

These were delicious! I added a touch of vanilla, but other than that I made these as written. Waiting an hour seemed a little silly; after thirty minutes, I was ready to go! I didn't notice any difference in having waited even that long, but hey. They were light and fluffy and had a great blueberry taste; just what I wanted. Will make again!

This recipe makes good, but not great, waffles. I like mine undercooked, while my boyfriend likes his crispy; these waffles got VERY crispy, and quite dense. Next time I'll probably add vanilla and/or cinnamon to give it a little more character.

Oh my goodness, these are fantastic! Best Choc-choc-chip cookies I've made by far. I used the Hershey's dark cocoa and semi-sweet mini chocolate chips. Not only are the cookies loaded with antioxidant-goodness, but they're fudgey and stick-to-the-roof-of-your mouth delicious. I'm glad I made them small, because I can't stop eating them! Definitely serve with a tall glass of cold milk. OR with vanilla ice cream -- oh, yeaaah. That's what I'm talking about!

I only followed this recipe's instructions as far as the teriyaki glaze, since I used boneless chicken breasts and cooked the chicken on a pan lined with aluminum foil for only 25 minutes. The glaze is great! Great tangy flavor, very easy to bring together; perhaps I will use a little less sugar next time, since it did seem a little overly sweet for me. I used low sodium soy sauce, just because that's what I prefer. This also makes a LOT of glaze -- since I typically never make more than four chicken breasts at a time, I'll probably halve the recipe next time. Overall very good!

With changes, this is a fairly good muffin. I followed the advice of numerous users and substituted light brown sugar for white, increased the pumpkin to one cup, and doubled the spices. I also added a teaspoon of ginger, since I love it so much, and used 3/4 cup of mini chocolate chips. I might decrease the amount next time, though, as I think the chocolate overpowered the pumpkin taste. We really liked these, though! They made the whole house smell great, and they taste good the next day, too. Will make again.

This bread made me look like a superstar! You should have seen my boyfriend's face light up when he got home from a long day at work to see I made bread from scratch. I don't have a bread machine, so I used my KitchenAid mixer to do all of the dirty work. The current highest rated review actually messed me up because they said to only use 1/4 of water to proof the yeast -- WRONG. Use the entire cup asked for in the recipe! If you don't, the dough won't be wet enough to come together properly. So, proof the yeast with 1 cup of water for ten minutes until frothy, then add oil and sugar to the mixture. I then added the salt, pepper and herbs (all of which I mashed in my mortar and pestle so they released their oils and became fragrant), dumped it all into the mixer, and then slowly incorporated the flour. The recipe calls for bread flour, but I just used all purpose and it came out great regardless. Mix with the paddle attachment until everything comes together and is a sticky mess, and then switch to the dough hook. Knead on medium until the dough begins to pull away from the sides of the bowl and begins to look cohesive. Pull out, roll into a ball, and put in a small bowl sprayed with cooking spray. Cover with a damp towel and let rise for an hour, punch it down, make ANOTHER ball, and put in sprayed pan and let rise (under damp towel) for thirty additional minutes. Bake for thirty minutes at 370 -- perfection!

I admit that my expectations with this recipe were quite high; one of my favorite indulgences is a thick, fudgey blondie from my local Great Harvest Bread Co. Lots of nuts, white and dark chocolate chunks, a combination of sugars that melt in your mouth just like homemade fudge... mmm! This recipe DOES NOT make that blondie. It's okay, but it tasted more like a bar cookie than anything. If I wanted bar cookies, I would have used the recipe on the back of the chocolate chip bag, right? These "blonde brownies" just did not have the consistency that I crave. I made the recipe as written except I added a little less vanilla than called for (I use an extra strong vanilla extract from Penzey's, which is super concentrated, so I usually scale back my vanilla), and I did not have walnuts, so I mixed in half a cup of semi-sweet mini chocolate chips into the batter and then sprinkled about 1/4 of a cup over the top as instructed. I also baked them in an 8x8 since I don't own a 9x9; it made no difference in the baking time. The taste was all right, nice and sweet, perfectly cooked, but it was too cake-like for me. Again, it's not a bad recipe by any means, and I'm sure it will make a lot of people happy. I for one, however, will just have to continue the search for the perfect blondie.

This was a surprisingly good recipe. I was a little skeptical at first, but my boyfriend made a couple changes that really made it stand out. He added some extra seasonings to the dredging flour, such as salt and pepper, and also added flour to the liquid while making the sauce so it would thicken up properly. It was perhaps even a little TOO thick, but still very tasty. Also, instead of water and a bouillon cube, he used chicken broth. We served it all over rice and it was a great, easy dinner; relatively healthful, as well. Next time we do it I think a splash of lemon juice will really help brighten things up. Give it a try!

These brownies are great! I made the recipe even easier and microwaved the wet ingredients in a microwave-safe bowl in 15-second increments until the chocolate was melted and creamy; then I just mixed the dry ingredients in with the wet. It worked great and I only had to dirty one bowl! After mixing it all together, I added 1/2 cup of chocolate chips to the batter for extra fudginess. The brownies are soft, but not cakelike, which is what I prefer. Yum! I'll definitely make this again.

This was a top notch recipe. Sure, it took two hours in the freezer until it was stiff enough for me to handle it, but it was worth all the fuss! I made exactly as written except I decreased the amount of cloves by half; I was worried of there being too much of a clovey aftertaste, like some reviewers said. I whipped everything up in my stand mixer and then moved the entire bowl to the fridge for an hour: do NOT even bother trying this; the dough was too soft and sticky to even get one of my cutouts to successfully move from counter to baking sheet. After some quality time in the freezer, everything worked smoothly. The dough turned sticky after a few minutes of handling, but I worked quickly and had to add very little four. Mine cooked for exactly eight minutes and was crispy on the outside, but soft on the inside. The taste is incredible; very authentic, not too sweet, and with just the right amount of spice. I decorated them once completely cooled with royal icing (one whipped egg white, 1 cup of confectioners sugar, 1/4 tsp of vanilla). I'm making this again for the holiday party!

This was great! I did make several changes, however, because of what I had on hand. First I poached the chicken in a separate pot as I sauteed one small onion, three cloves of garlic, and the carrot in some olive oil. I didn't have whole carrots, so I sliced a cup and a half of baby carrots; this cut down on some time since I didn't have to peel them. I used all chicken broth -- one large container of the low sodium stuff. After putting it all together, I boiled 2 coups of egg-less egg noodles in a separate pot and then added it to the pot of soup. For a finishing flourish, I added a handful of chopped parsley to brighten the flavors. Such an easy and adaptable recipe! We loved it and can't wait to try it a variety of ways; it would be great with leftover roast turkey breast, I think, or rotisserie chicken meat. Yum!

This made some great, old fashioned pancakes! The only thing I did differently was to add a dash of vanilla and an extra tsp of sugar; we like our pancakes on the sweet side. Ours came out very fluffy and tender. Loved them!

This is a very adaptable recipe, which I like: I didn't have any onion, so I amped the flavor with extra garlic (three cloves), which I sauteed before adding one can of regular, no added salt, diced tomatoes. For seasoning I added 1 tsp of Italian seasoning, salt and pepper. Instead of heavy creaming, I used half-and-half, since that's what I had on hand. The sauce was a little thin, but very delicious! I look forward to making it with the cream next time, but the seasonings were just right for us. I served it with whole wheat cheese ravioli, with Italian cut green beans on the side. Yum!