I was drawn to this recipe because it had real chocolate and real cream in it, not chocolate pudding. I actually didn't like it all that much, but I still gave it 4 stars because it is a good recipe. I think I just don't care for banana cream pie. :) My friend & husband liked it a lot. I used a graham crust and that worked well.

This is a great recipe. I have found that it isn't as good if you use the marinated artichokes.

This was great! For some reason, I had never thought of using potatoes in a breakfast casserole. I substituted the frozen hashbrowns with 1 large potato, grated. I put in an extra egg and baked for less time (as others warned). I also added about 1/3 cup of fat free cottage cheese. I mixed up all the ingredients in a large bowl, refrigerated it, and then in the morning just dumped it in the pan and baked it. This went over well at my moms group.

These were really good & so healthy for a treat. I will be using this recipe again! I used currants & dried cranberries instead of raisins.

Yes, this is an ugly but a goodie. My family enjoyed this! I cooked dried black beans according to directions and used those instead of canned beans. I used about half a can of diced tomatoes with green chilies and a small can of tomato sauce. I also added 1/4 teaspoon cumin and used chicken broth instead of beef. I omitted the ham (although I used a bit of bacon when simmering my beans). I didn't puree any of it in the hopes that it would showcase the orange of the pumpkin (and to simplify). It worked at first but by the time it had simmered, the orange color had turned into an ugly brownish color.

I just made these for the 2nd time, and we are really enjoying them! This time when I took them out of the oven I just crowned them with some chocolate chunks. Much easier, and almost as good, but the fudge is worth it when you are not in a hurry (or feeling lazy!). The only thing I don't like about the prep is that the dough is super sticky and is hard to roll into balls. And the first time I made them I made the balls too big and that created a "muffin top," which is not what you're going for in this recipe. We are big fans of peanut butter, so I think I will be keeping this recipe handy.

YUMMY! I followed the suggestions posted by Tina M., and also reduced the sugar to 3/4 cup. Using an 8X8 pan is a great idea, though mine still didn't bake too evenly since I used my toaster oven. I also omitted the walnuts since I didn't have any & used crunchy peanut butter. I will definitely be making this again.

This recipe baffles me. There is nothing in it to help the bread to turn out light, nothing in it to avoid the dense loaves that are common with homemade 100% whole wheat bread. Most people used gluten, but even though I did, mine just doesn't rise high enough or turn out light enough. I have tried increasing the yeast amount and other things (I also proofed my yeast.) I use fresh ground white whole wheat. I really liked it the first time, and have made it several times, but I just wish it would rise HIGHER and have more appeal once the "fresh out of the oven" appeal is gone. My boys eat this all right, but even though they only eat whole wheat bread, this is not their favorite.

I don't know if my review will really be "fair" since I changed it so much, but my husband & I really liked how our raita turned out. I just put lots of garlic and none of the cilantro or serrano or cayenne pepper, and I didn't have enough yogurt, so I subbed some sour cream for the rest of the amount needed. I also added sauteed green pepper to the top of it. I liked the idea of charring the eggplant on my gas burner. It would've worked better for me if I had used medium eggplant; I just had one large, and the charring didn't bake/cook it enough. I had to slice it and bake it for awhile in the oven, but that worked out well. ~Yummy!~

These are tasty! Mine didn't turn out crispy, but I didn't want them to. I flattened them without the sugar and I used half a stick of butter and 1/4 cup applesauce. I needed some flour on my hands in order to "roll them into balls," as the dough was too soft & sticky for that. ~I would make these again.

These were good! My two toddlers & 5 yr old love them, and my husband & I enjoyed them also. This seems to be such a versatile recipe. I used about 3 cups of bran flake cereal (though the recipe says shredded bran), and then added about a cup's worth of miller's bran and some wheat germ. I used 1/4 cup applesauce and 1/4 cup canola oil. I only had 1 cup of pineapple juice, so I used some pear juice for the rest. I didn't use all the brown sugar--only a 1/2 cup. I used half whole wheat flour and half all-purpose flour. I added some dried blueberries instead of raisins, and those really boosted the appeal of the muffins. I let my batter sit overnight and it was very thick in the morning, so I added some water & juice as another reviewer did. Even with all these changes, they still turned out great!

Delicious! I used half whole wheat flour, and would do the same next time, or maybe use even more whole wheat.

This is one of my husband's favorite recipes! (Or it was, before he started eating healthier!) Everyone in my family likes it. It is definitely very salty, but we like it that way. I add pepper to the ground beef mixture. I have used substitutes with good results, like cream of mushroom soup instead of chicken, or a can of beef consumme instead of the au jus mix & water. Use the leanest meat you can afford! I usually use 85/15, and find it is easy to spoon most of the grease off the top with a spoon. I always serve it with mashed potatoes.

Too much vinegar!!! I used half of the vinegar and it was still just too much. I used cider vinegar. I may try this again with changes-- I liked the pineapple juice in it.

This is so delicious! We eat it served over brown rice. It is easy, and my whole family loves it. It is a bit hard to fit the chicken into one skillet (even a large one), so sometimes I add an extra piece or two of chicken and use two skillets. For that, I increase the butter just a little and divide the veggies up between the skillets.

I left out the coconut and the sesame seeds, and I used 1/2 cup brown sugar, 1/4 cup honey and 1/4 cup light corn syrup. The taste was good before baking, but I should have read the other reviews, because the time & temp was way too much. I cooked them less and they are still slightly burnt. However, I think they will still be yummy, and I will probably make them again with my revisions.

I thought this was pretty good. I used 4 bone-in chicken breasts, and baked it for about an hour. I didn't really measure anything, but I added pineapple chunks with the juice, plenty of soy sauce, minced onion, salt & pepper, garlic (2 cloves), & lots of ground ginger. I made a thick sauce, using corn starch, with the resulting juice/broth after the chicken was cooked. I liked that, but my husband doesn't like sweet sauces with his meat. He thought the chicken was good, though. My 2 toddlers ate this pretty well, too. I agree that you can't taste the orange juice too much. Don't be afraid to add ginger; it's the perfect seasoning for this! And I think the pineapple chunks (or slices) are a MUST to make it tastier & more appealing.

We LOVE this recipe! It's rich and unique. I make it often, for family and guests and it's always a big hit! I think the only changes I make are that I use margarine instead of butter and dried parsley instead of fresh.