I made this last night for a dinner party and it was delicious!!! Very glad I read all the reviews, though, because the recipe as is falls a little flat. I ended up baking the squash at 375 for 50 min, which was perfect. I used a Granny Smith apple instead of celery, half an onion, the whole can of beans, more like 3/4 cup of raisins, and added probably about a tablespoon of cinnamon in addition to the cumin. Highly recommend this - it REALLY makes the flavor more complex and adds another dimension. Lastly, I added... ground turkey! It was so good! I'm sure it would have been good without it, but this way it was a full meal in and of itself. Served with a salad, and it was a hit. Next time, I think we'll try lamb instead of turkey. Thanks for the wonderful idea - this will absolutely be a repeat in our house.

These are exactly what I was looking for! Delicious muffins, with a good pumpkin flavor, but the apples keep them from being boring and "predictable". Thanks to all the reviewers - I took a lot of your advice! Used 1.5 cups of AP flour, and 1 cup of WW flour, only used about 1 cup of sugar, used the whole can of pumpkin, applesauce instead of the oil, and just a shake more pumpkin pie spice. Also didn't peel the apples. And I did do the streusel, but used 2 T. of butter total (it needed it). We both love them! I can't imagine making the recipe as it was written, so that's why it's not 5 stars. But definitely recommend with these changes! (and by the way - this recipe is exactly the same as the other one on this site with the identical title... not sure why there are two of the same!)

This is amazing! We've made it several times and we just love it. I always use half/half (sometimes FF half/half) and fat-free plain yogurt, and it still tastes great. It's delicious with blue cheese, but I'm also looking forward to trying some other cheeses (like feta)! Highly recommend for an easy, sophisticated side dish!

This was my first time making (or eating) corned beef and cabbage, and it was great! My boyfriend and the rest of my dinner guests all love corned beef, and they couldn't stop raving about how good it was. I did put the meat in first, and I used one additional cup of water (plus one beef bouillon cube). I cooked on low for 9 hours and then turned it up to high and added in the cabbage for an additional 2 hours (to steam, like others recommended). Other than that, I made exactly as written. All the veggies were so delicious and tender (not falling apart at all), and the meat was amazing. Will definitely use this recipe when I make corned beef again! Thanks for making me look like a pro! ;o)

Made this last night and it was so good! All dinner guests loved it and kept saying how good it was. I did use the bread flour - which I think helped a lot (rather than just substituting AP flour for it). I also used 1/2 skim milk with vinegar (buttermilk substitute) and 1/2 fat free plain yogurt. I also adjusted for high altitude and had to add a little more than 3 cups total of milk/yogurt (just FYI for those high altitude bakers out there). I only split it into 2 loaves, and for one of the loafs I also added some caraway seeds and raisins. Baked for 35 min (at 440) on a parchment-lined baking sheet and it was absolutely perfect. Very dense but chewy and hearty. Went perfectly with corned beef and cabbage. Highly recommend if you're looking for a great, not-too-sweet bread accompaniment for your meal. Will definitely make again!

You wouldn't believe it, but this is actually good! I used a Coke Zero, an entire small onion (chopped) and fresh minced garlic (instead of garlic powder). Also ended up adding a good amount of worcestershire sauce and lots more freshly ground black pepper, which gave it even more depth. I simmered it for a lot longer to help thicken it up even more. I will definitely use this recipe again!

So good! I cut the marinade in half and used only about 1 pound of thin-cut boneless chops. I made exactly as called for, only using garlic powder for the garlic clove. We only marinaded for 1 hour before cooking on a grill pan - and they were so good! They had a great, mild flavor that was a little indistinguishable yet intriguing... I can't wait to try this again (and I will!), only marinading for the full time recommended! Great recipe!

Followed this recipe exactly, except we used 2 large boneless, skinless chicken breasts. Marinated for an hour and then grilled. The chicken was very moist and the flavor was very good. I would have liked a little bit of a stronger flavor, which probably would have happened if we had marinated smaller pieces. I enjoyed the flavor but it didn't blow me away (hence the 4 stars). Overall though, this is a great, easy marinade that can be served with variety of side dishes. Will most likely use this again! Thanks!

So yummy! We all loved it. Next time I'll add some diced onion, but other than that it was perfect. This will be my go-to meat loaf recipe. Thank you!

Outstanding! I used applesauce in place of the oil and water (with wonderful results - no one could tell!), and I also increased the ginger per other reviews. Everyone loved it. This will be my go-to pumpkin bread recipe. Thank you!

I love this drink! I think the flavors are fantastic. I typically use Sierra Mist Free and lime instead of lemon. And maybe a dash more vodka. ;o) This does not taste like children's chewable tylenol at all, are you kidding me?! It is pretty sweet, but it's definitely one of my favorites when I'm in the mood for a "girly" drink!

We really enjoyed this. I'm always looking for healthy ways to fix veggie sides, and this fit the bill. Probably used less oil than called for and used dried parsley instead of fresh, but otherwise it was fantastic! Next time I may cut back on the garlic or use garlic powder instead - some bites were overpowering with garlic. I can't wait to make this again! Thanks!

Yum! Lowered the temp to 370 (but I'm at high altitude, so the temp was good for me). Made one loaf with raisins and one without... will never make it without raisins again! Next time I might try to cut back on the molasses a little and sub some brown sugar instead, to mellow the flavor a little. But awesome! THANK YOU!

This was amazing!!! I did do this a little differently - minced some garlic and mixed that with the blue cheese and spinach. Then rolled the pounded chicken breasts around this mixture and then wrapped each breast in 2 slices of raw bacon. Skipped the flour dredging and just stuck the breasts in the oven on a rack over a cookie sheet (to catch bacon drippings). Had a dinner guest over and we all just loved it! Next time I'll add some onions, and maybe some mushrooms per other reviewers. I gave this 4 stars because the recipe definitely does need additional flavor, and the flour part just wouldn't have worked with the already stuffed chicken. Wonderful inspiration for my version, though!

I was so excited about making this... used a Dale's Pale Ale. It baked up great and had a nice texture, but all we could taste was the baking powder! 4.5 teaspoons? Is that a typo? We each had a slice or two (but soaking it in the potato/corn chowder I served it with before taking bites) and then I threw the rest away. The baking powder taste was just incredibly overwhelming. I will try this again but cut way back on the baking powder!

These are absolutely delicious. I had never made biscotti before and they turned out perfectly. The only thing I did differently after taking the logs out of the oven the first time was to bake the sliced biscotti for 8 minutes or so on each side. Delicious, professional quality! Perfect for gifts!

My boyfriend loved this - he was still talking about it 3 days later! I kept the chicken breasts whole and coated in the dijon mixture, browned in the skillet, and then mixed in more dijon mixture along with about a 1/2 cup of chicken broth and a heaping spoonful of sour cream. I did find the dijon mix to be a little tart and on the salty side (due to the mustard, I presume), and the broth and sour cream helped with that. I finished cooking the chicken in this sauce and covered with foil so it wouldn't dry out. I also mixed in some dried parsley at the end to help balance the flavors. Served with white rice and green beans. My boyfriend has already asked for it again - thanks the great, quick idea!

I was a little disappointed in this recipe. There was not nearly enough liquid, and he end result was nothing like a chowder. It wasn't even like a stew, it was more like a hash. It tasted pretty good (I agree w/ the first review that it was missing something, couldn't figure out what), but it just tasted like a bowl of potato and corn hash browns to us. I will probably play around with the recipe, adding more broth, perhaps creamed corn instead of frozen, and maybe some half and half. Thanks for the great idea, but we didn't love it.

I LOVED THIS! All of the ingredients are pretty much staples in my kitchen, so I decided to give it a try. I doubled the recipe so I could use my entire 12 oz. can of tuna, used green pepper only (didn't have any red), and omitted the pine nuts (didn't have any). This has a very unique taste and you can't really tell what spices are in it... it just really brings out the flavors of everything. I'm sure it would be fantastic with the pine nuts, too! I just ate it with some crackers (next time I'll plan ahead and get GOOD crackers!), and the next day I had it in a mini wheat wrap for lunch. I will definitely be making this often! THANK YOU!

This was pretty awesome. I pretty much followed the recipe exactly, using skim milk and maybe a little extra pepper. Turned out great! My honey claims to hate oregano and he loved this. Yes, it is pretty simple, but that's what comfort food should be. It was great, but not 5-stars - it could definitely use something extra to give it that boost, but I haven't figured out what that "extra" should be yet. Great recipe, though - thanks!