What a great bread! I completely stumbled upon this recipe by accident and it looked simple enough so I decided to use up a packet of pistachio pudding mix...wow! A nice, light texture and not sweet at all...delicious warm out of the oven with a little butter. I'm looking forward to trying it again with the lemon once I get to the grocery store. Thanks for sharing!

Words cannot describe the deliciousness of this cookie! I followed the recipe to a T but placed the cinnamon and sugar in a ziploc and shook it with one cookie in it at a time. They are picture perfect and amazing! They looked underdone but I followed the recipe and only baked them for 8 minutes. Thank you for sharing this fabulous recipe!

Not dry at all but sadly, not much flavor either. I think it will be good with extra seasonings...I'm sorry but it was bland as-is.

Definite keeper! I subbed 1/2 cup unsweetened applesauce and cut back on the sugar by about 1/2 cup. It made one large loaf, 6 mini loaves and 24 mini muffins. SO easy, super moist and definitely delicious! Can't wait to bring them to work tomorrow and also give out to neighbors! Oh, and I would probably cut back on more of the oil and the sugar without missing it...once I sprinkle a little bit of confectioner's sugar on them, they'll be perfect! Thanks for a fabulous recipe!

Fabulous! I used kosher salt and the ice cream was absolutely perfect! I will make this with the kids again and again.

Where has this dip been all my life??? We absolutely loved it! Somehow, it reminded me of the Chicken Wing Dip we also love...guess it's the heat. You HAVE to make this...it's a cinch, too.

Quite yummy! I served it plain and it had a wonderful banana-e flavor. I'm still looking for the "best" banana cake but this one is very good. I would give it 4 1/2 stars if I could.

I have to say this was pretty good and, if nothing else, offers you base ideas for the makings of a great salad. I used red peppers instead of green and used a little bit less sugar than recommended, but the dressing was still too sweet. I would make it again and tweak the dressing to taste...I'm really glad I tried this one!

This was a really good recipe! I followed the recommendation and used 3/4 whole wheat flour and I used butter instead of margarine just as personal preference and I was impressed with the results. We used it for sandwiches...I thought it was a little dry (probably b/c of the whole wheat flour) but other than that it's a good bread recipe to use instead of eating store bought bread filled with additives and preservatives. This one is a keeper!

A really simple recipe with a nice flavor. I couldn't believe how easy it was to make! I will come back to this recipe again and again. Thanks for sharing!

I love pumpkin but this was disappointing...I'm always looking for a healthier version of foods we love but this just didn't cut it. Maybe it would have been better with homemade icing to add a little something special...I'm sorry.

Tasty, original cookie. You do need the time for preparation of rolled oats and nuts as well as some type of food processor. I followed the recipe with one exception- I used some mini M&Ms instead of the grated chocolate. The oats really gave a nice crispy but chewy texture. This makes a lot of cookies which is nice b/c we like to bake off a half dozen after dinner sometimes so I was able to roll out a couple of dozen and freeze them. The oatmeal, chocolate chips, M&Ms and nuts really complimented one another. Oh, and mine baked for almost 12 minutes and I let them sit on a parchment lined cookie sheet for a few minutes before placing them on a cooling rack. One more thing- I made the dough in the AM and then baked the cookies after the kids were asleep. Thanks for sharing! UPDATE: I originally gave this 4 stars but had to come back and give it 5 stars because they really are fabulous- even when freezing them and then baking them. This is one of my absolute favorite cookies when I add the mini M&Ms.

This was a good soup but not one of my favorites. I thought it would be more flavorful than it was, considering all of the seasonings, broth and cream. I served it with crusty bread. Not for those watching sodium or fat, so for me it wasn't worth the calories. Sorry!

Thank you, thank you for sharing this recipe! I normally only use a cast iron dutch oven for my roasts, but I really wanted to try a slow cooker recipe because I love my crockpot and need to use it often. I splurged and bought a bottom round roast from a high end grocery store (which cost a pretty penny) and it was melt-in-your-mouth exceptional. The only change I made was to use one can of Cream of Mushroom Soup w/ Roasted Garlic b/c I only had one can of the plain cream of mushroom soup. I will never make a roast any other way again.

What a great recipe! I posted a request on the recipe exchange and this was a recommendation and I'm so glad it was! It does make a ton, so I cooled them, wrapped them in saran and separated them with wax paper, refrigerated them and then put them in the freezer for a great breakfast the quick and easy way. I also added a 12 oz. bag of frozen wild blueberries that I thawed and rinsed. This will be my go-to pancake recipe.

It was good but a little too liquidy for me. I would try it again in a smaller pan and see what happens. Thanks for sharing this one!

WOW. I was just going to use this as a guide for the amount of milk and butter but this whole recipe was great. The only change I made was to use Yukon gold potatoes. I will never make mashed potatoes with any other kind. Thanks!

I have to give this 5 stars because it was really good and incredibly easy to make. It took 10 minutes max to throw everything together and it was such a comforting dish to serve on a winter weeknight...if recipes were this easy I would be able to cook every single day without complaining! Just one thing- not for those watching their sodium intake.

I do not typically alter recipes but I did take the recommendation of others to add a bit more spice to make the casserole more flavorful. Thank goodness I did because even though I added three cloves of garlic, some worstershire, parsley, garlic powder and onion powder, it didn't taste like much even the next day (which is when I planned on eating it). I ended up boiling the chopped cabbage for about 10 minutes b/c I didn't have a bowl large enough to mix all of the ingredients (and I have the huge pyrex bowl- cooking the cabbage down a bit made it more manageable). I seasoned the beef after it was done browning and placed everything in a 10 x 15 dish b/c there was no way this was fitting in anything smaller. It was good for the amount of work involved b/c cabbage rolls take forever, but I might add extra salt or even a packet of onion soup mix or bacon next time to give it more flavor. It definitely has potential to be a really good dish and it does make a ton!

The flavor was pretty good- I had a problem fitting the egg mixture into the pan. I ended up not using about 3 oz. of the egg/milk mixture and the quiche still ran all over the cookie sheet it was placed upon. I even used a deep dish pie crust. If I do make it again I would cut back on the milk. Oh, and I also cut way back on the butter. I saw no need to use an entire stick of butter in this!