I made these and they were very Chocolaty. Too bitter on the deep chocolate taste and very dense. Too caky to be a brownie and too fudgie to be a cake.

So Yummy! My family thinks this is a great way to use up a few potatoes! I halved the recipe to feed my family of 4.

Very good recipe. I followed a reviewers suggestion and used the juice of 1 lemon then added almond milk to make 1 1/2 cups. I also used canola oil since that is what I had on hand. In place of the vanilla i used lemon extract that i found in my cabinet from another recipe. The cupcakes had a light lemon flavor but a great lemon scent. I think adding lemon zest to the batter may make for a more lemony flavor if that is something you are looking for. Although I am not a vegan I will make this recipe again if I find myself without eggs in my kitchen again!

Yummy! I had never made it before but ate it a holidays all the time. Very easy!

I am not a fan of PB Fudge. I made this recipe for our LWML sale last year. They took orders for 20 extra batches after I made 10 to sell. I will continue to make this for this event each year and never share my secret!

I make this every year for our LWML sale. It is always the first to go. A friend even paid me to make it for her christmas party!

I have been making this soup for a year now. I combine carrots, onions and celery all cut on a microplane. It gives flavor but not color. I also use boxed stock unless I have home made in the freezer.

I have never made ranch before and was wondering what went into it. I began making this in October. I have not bought bottled ranch since then! My 9 year old will not eat any other salad dressing now!

My 4 year old asked for seconds as did my 8 year old! It was so good. We served it with couscous. I recomend extra topping to bake with the fish and then pour over the couscous. I plan on having my extended family try this out tonight.

I have not made this casserole before but I make a breakfast casserole for Christmas. I use 2 boxes of croutons in place of the bread. They soak up the egg mixture overnight and have alot more flavor than plain bread. Just a bit of a time saver too.

I have been making this recipe for 5 years now. A friend gave me a copy of it and I just made it last night. I bake mine at 325 for 1 hour to create 2 loaves. Or, I make small loaves and bake for 50 minutes rotating the pans once while cooking. I have a 4 loaf pan and this recipe fills it nicely with just a bit of batter left-over. I also sprinkle mine with a bit of coconut before baking to get the coconut look to it. I served it at church this morning and many people thought it was lemon or pound cake. Enjoy it!

I really don't remember when i first made this recipe. But, I just found it hidden in an old cookbook. I am making it tonight again with the hopes that it is as good as I remember. I do remember that since my hubby does not like tomatoes, I use grape tomatoes and cut each one in half. This gives the sauce the bit of tomato but they are still in large chunks. I also use mini penne pasta for a more bite sized dish. This is great with some grilled chicken that has been marinated in Italian salad dressing for a full meal.

I have tried the To die for Blueberry muffins and found these to be just as good. The do look like the picture and I will continue to make both muffins. I did not make any changes to the recipe. I made only half the recipe and made just 8 muffins that were huge. They took a bit longer to cook, about 10 minutes, but were much larger. I filled each muffin cup to the top and that gave me a bigger muffin.

I thought that this was a good recipe.

Wow! I took all the suggestions and this cake was way to lemony! I would not reccomend using a Lemon cake and lime juice. I wish I had made it according to the recipe, but i do not want to spend the money on making it again when it was not what I expected.

They were ok. I soaked the beans for 14 hours and cooked on high for 8. Didn't touch them. They were really pastey and i don't think that they were cooked long enough. I will stick to my recipe.

Oh MY! THese were so good! I measured out all the batter ingredients before bed so that I could just whip these up before work one morning. My family loved them! I also made extra topping but did not use all of it. I used more than half so, I guess i needed the double batch. I made mine with egg substitute and suger-free apple sauce in place of the oil and egg. I also used splenda and made a very low cal, low fat, very tastey treat!***UPDATE: I have since made the Bluebery cream muffins and we top them with the topping from this recipe.

I made these brownies last night! They were very fudgie! I love them! I doubled the recipe but only used 3 eggs. Baked under 25 minutes! I will make them every chance i get! I topped them with: 1cup peanut butter melted with 1/4 cup powdered sugar. Pour over while still hot! YUM!

I LOVE this dip! I have altered it a bit over the 2 years that I have been making it. I am asked to bring it to parties all the time. It cooks well in a crockpot and then keeps well for parties. I have begun making it with fat free cream cheese and fat free mayo. It freezes wonderfully. I make up a full batch and place half in a baking dish and half in a freezer baggie in the freezer. I don''t even need to thaw it out, I just place it in a baking dish straight from the baggie and cover wiht foil. I add up to 30 minutes to the baking time but this allows us to enjoy this dip more often. Baking it in smaller amounts is the way to go! Hope that this has helped you!

This was an intersting meal. I served the mustard and onion on the side since my son will not touch the stuff. It was ok, I will not try this one again.