Yum! I really like this--and it's a snap to prepare. The hardest part is peeling and slicing the apples and remembering to stir the sauce while it's on the stove. I found it to be a perfect combo of sweet and tart. Bf wasn't as thrilled, but he's not as excited about tart foods as I am. I really think, though, that the type of apples used in this will determine the sweetness and the tartness. I used Ginger Gold apples. I normally buy Gala, which probably would have satisfied bf since they are a sweeter apple, but I wanted to try these when I saw them at Costco. We served over apple squares I made earlier, but this would also be great over ice cream. The ice cream might also make it sweeter for bf. thanks for the recip!

Not bad at all. Tastes like a whole grain bread, and the crust is just crunchy enough to be good. I like the idea of the oil--very creative. Can't say I ever thought of using oil, but it makes the crust very shiny and nice and crunchy. I know the recipe said not to use granola with raisins, but I did it anyway since I'm very rebellious. It was still very good. My granola also had almonds, so I didn't bother to add any. I made one round loaf and one in the bread pan for a regular loaf. the regular loaf needed about 40 minutes total. Thanks for the recipe!

I found this to be a lovely salad, but I have to agree with everyone who stated there is too much dressing and too much oil. I scaled the recipe down--I only had one jar of hearts of palm, and a smaller one at that--so I only used one packet of dressing and I followed the directions on the packet for less oil (1/4 c oil, 1/4 c water) but left out the water. Even leaving out the water and with the addition of some tomatoes and a large cucumber to this salad, there is too much dressing. The amount of oil was fine in the dressing itself, but I'd say half the amount of dressing would be fine and would still allow the flavors to meld. I certainly like the salad and will probably make it again, but I'll definitely cut back on the dressing. Thanks for the recipe!

I definitely like these, and although you can tell that they are somewhat different with healthier ingredients, they almost taste like less sweet peanut butter cookies. They are very soft and bake up golden. I concur with other reviewer's suggestions to add oats and raisins--I think the next time I make them I will add golden raisins and about 1/2 cup of oats. Even without those things, these cookies are very nice. I like that they aren't very sweet and I love the taste of the peanut butter. Very nice cookie that would be lovely for breakfast. Thanks for the recipe!

Pretty good. I do think it's a bit sweet, like others, but I'm also quite picky about my sweets. I'm glad the sweetness is all from honey, though. I don't have bran cereal so I used shredded wheat, and it worked just as well. I like the wholesomeness of this; it is like a bran muffin, only sweeter. Thanks for the recipe!

I didn't get the chance to let this sit, so I'm betting it will be better once it does. However, at the moment it tastes a bit too mayonaise-y for me. Bf thought it was fine. I don't have olives (I'm going to have to remedy that ASAP!) so I didn't put them in. Instead, I used kidney beans, which added protein (great bc this was dinner for us tonight) and color. I think it definitely needs those olives, though. I used the rest of my whole wheat rotini but didn't have 12 ounces so I supplemented with cheese tortellini. Worked pretty well. thanks for the recipe!

I really like this method, but like the previous reviewer I had a few issues. I put the oven on 400 from the start but had to cook about 20-25 minutes anyway. I needed a portion of the bacon relatively quickly, so I ended up pan frying that portion the rest of hte way. However, the bacon that I left in the oven did crisp up, just slowly. I really think that my issue was the bacon I used. I had homemade, hand cut bacon from bf's family farm, and it is THICK, which makes me think it's the bacon. I love the method, though, so I'll definitely use this again and just give myself more time if I have the same type of bacon again. Thanks for the recipe!

I must've read this recipe 10 times and each time I thought: "rice mix? I don't see rice or a rice mix in the ingredients". Apparently I can't read, bc it's right there. I found the rice in the ingredient list after I made the wraps. LOL. Anyway, obviously I didn't put the rice in it, but I just mixed the ranch dressing with the tomatoes and lettuce instead. It was still good, and since I'm not a big fan of rice--in wraps or otherwise--it all worked out. Not sure why people say these are time consuming--it doesn't take much longer than a regular dinner, and if you put the chicken on the grill it's even faster. It probably took me about 15 minutes to prepare. Of course, I forgot the rice, but if you put it on before you start the chicken or use leftover rice it shouldn't take too long. Thanks for the recipe!

Not bad, but a regular garden variety beer bread in my opinion. The oats add a bit more substance than I'm used to, but I don't think there is anything unique to reccomend it. I'd prefer some spices or maybe some more honey in this one. Still, it's not bad with butter or honey. Thanks for the recipe.

I didn't try this one--made it for bf--but he seemed to like it. Doesn't look exactly like what they serve at Chinese restaurants, but the title doesn't pretend to that. Not sure I dropped in the eggs correctly, as the eggs seemed much different than what I'm used to seeing. I did better with the Hot and Sour Chicken Soup, ironically, though it was only one egg. Maybe it takes practice. Thanks for the recipe!

Very good. I used already cooked leftover pork loin instead of the chicken. I left out the mushrooms--not to my taste but tried to follow the rest. No cilantro or fresh ginger, so I used dry ginger. It still worked fine. I love hot and sour soup in restaurants and this was just as good, if not better, bc I can add what I want. I did add some mixed veggies. Thanks for the recipe!

Pretty good. Easy, quick stir fry. I added pork--cooked in soy sauce for a few minutes before adding the veggies and then the rice. I used cut up baby carrots, as directed, but I didn't have frozen peas--just frozen mixed veggies, so I used that. I also used brown rice in this. Thanks for the recipe!

I added a bit more cocoa and some more oats. Bf said they were dryer than his grandmother's but otherwise were spot on. I suppose next time I won't add the extra oats. Very easy, and I let the mixture boil for 2 minutes like other reviewers. I didn't like them, but I don't like no bake cookies as a rule anyway. Bf gets to rate these. :o)Thanks for the recipe!

Not so sure about these cookies. I read the reviews so I am not too surprised that they are a different cookie. I didn't have anise extract (with all the extracts I have you'd think I would, but nope) so I used the recommendations of that first review on the front page to use cloves, cinnamon, ginger, and nutmeg. The flavor isn't too bad, but the texture of these cookies really do remind me of little pancakes. Which makes me think that if you like pancakes, maybe it's a good little breakfast cookie. I know the recipe said not to overbake, but they needed 12 minutes in my oven, not 10, as they were gummy otherwise. I also made a few batches and then decided they needed something, so I added in about a cup of dried cranberries. That helped a bit, but I don't think I'll make these again. Just not quite for us. Thanks for the recipe!

Not too bad. I bake bread all the time, so I guess I'm jaded, but this doesn't taste much like a yeast bread to me. It does taste like a quick bread in my opinion, but don't let that stop you. It reminds me a little of the texture of cornbread, but it's sweet and doesn't taste like corn (I know I'm stating the obvious but I'm tired and cant' come up with a better explanation). It's not too bad and used up some of our milk and honey. I didn't bake at 325--experience tells me that doesn't work in my oven. I baked at 350 for an hour and it worked perfectly. You'll have to know what works best in your oven as they all are different. Thanks for the recipe!

Not bad. I didn't taste the marinade much, but what I did taste was pretty good. I like how quick it was to prepare after being in the marinade. Thanks for the recipe!

Okay, this was fun in terms of trying something completely new. It also reminds me of my mom, as she used to dry fruits and make fruit leather when I was little. However, I experienced a few difficulties with this recipe. I don't have a blender but I'm inclined to agree that a blender isn't going to puree apples and pears adequately. Before my blender broke, I couldn't even make hummus well bc it didn't puree. I used the food processor and it pureed in a minute. I just couldn't put plastic wrap in the oven, so I used parchment paper instead, which worked just as well. I really wasn't sure how thick to put the puree on the pan and ended up with about 1/2 inch thickness. My oven also does not go to 150 degrees--only to 170, which is what I had it on for hours. Even at 7-8 hours, the fruit was just as applesauce-y as when I started. So I turned the oven to 200 degrees and left it on overnight. Woke up this morning and voila! Fruit leather! I only used half the sugar and it's plenty sweet and tastes good. It does, however, take a very long time. Next time I'll use my dehydrator for this instead, as I don't like having the oven on so long. Still, it's a fun recipe and with adjustments it would be great. Thanks for the recipe!

I halved the recipe and wish I hadn't--I didn't taste as much of the sausage flavor as I would've liked. I'm a bit of a spice fiend, though, so I don't think that is a reflection on the recipe. For me, I'd have preferred it being doubled. Bf didn't notice a thing, though, so it must be me. I added in fennel seeds along with the anise since I love fennel flavor. I'll definitely come back to this and flavor with more anise and fennel next time. thanks for the recipe!

This is excellent stuff. Very easy, too, and not too time consuming. I used a frozen vegetable blend that had squash, zucchini, and mushrooms but not peppers. That's okay though--we didn't miss the peppers at all. I did add another can of diced tomatoes and I'm glad I did. Next time, however, I'd drain one of the cans of tomatoes--it ended up a bit watery. Still, this has great flavor and is a wonderful one dish meal. I flavored the sausage by using the Italian Style Sausage recipe from AR and then I used cheese tortellini, not rotini pasta. It turned out wonderfully. I got a little carried away with using up items from my freezer and ended up with half the sauce not needed to cover the pasta. However, no big deal. We'll definitely eat more of this this week! I'm not a leftover fan, but I'd eat this again right away. Thanks for the recipe!

Very nice--didn't change a thing ingredient wise. I halved the recipe and made the dough in the bread machine. Although I was intrigued by the swirls, I didnt make them bc I wanted sandwich rolls. I made 8 rolls out of the halved recipe, which gave me some good sized rolls for meatball sandwiches. I baked for about 25 minutes and they were perfect. Bf didn't seem to notice they had ww flour, which is always a plus. Thanks for the recipe!