Wow, this was great. I doubled the filling (generous with the apples), and tripled the topping, then used a 9x13 pan. I am not a big fan of nutmeg, so I substituted Pumpkin Pie Spice (might also try dried ginger next time). Also, I used half brown sugar in the filling. This is a keeper, soon to be a holiday favorite in our home!

Wow, yummy, shiny, and easy. I cut the recipe in half for 24 cupcakes. I used half semi-sweet chocolate chips and 2 1oz. bars of unsweetened chocolate since that is what I had on hand. Even though I halfed the recipe since I used some unsweetened chocolate I used a whole tablespoon of honey and I melted the whole thing in a pyrex dish in the microwave. I heated it for 20 seconds and then stirred and repeated until it was smooth (about 70 seconds total). I will definitely use this again and again.

One word "addictive", don't make these unless you have extreme self control. I am not a big sweet eater, but my son and I made these today and I can't stop grabbing at them. Followed the recipe exactly, but flatten the cookies a tiny bit before baking and turned the oven temp down a tad because they seemed to cook a little too fast. I hope I can avoid eating them all, so I can share them at work tomorrow.

This was pretty good, I used bud light because that was all we had on hand. Added a bit of Worcestershire sauce based on previous reviews and made my Montreal Steak Seasoning from scratch since I don't have any on hand from a recipe on chow.com The pork chops were not as tender as I would like, but I think it was the cut and not the recipe. Next time I will try thick bone-in chops.

Can't give this 5 stars because I changed it so much, but it is definitely 5 stars with my modifications! I found a similar recipe online by Alton Brown and I merged the two and ended up with following changes. Used the Graham Cracker Crust I recipe from this site. Substituted Cream of coconut (from the alcoholic beverage aisle) for the orange juice concentrate and the maple syrup. Used a 1/4 cup rice milk and 1/4 cup chocolate liquor (creme de cocoa, could use any liquor i.e. coffee, orange, etc). Lastly, I increased the chocolate chips to 1.5 cups and tofu to 12 oz. Filled the crust perfectly, and set very nicely, very creamy and very flavorful!

This was good, but I usually use the Lisa's Chocolate Chocolate Chip cake recipe also on this website and I think I prefer it. I didn't have coffee liquor, so I used Creme de Cocoa liquor. Everyone at work liked it. Made 24 cupcakes, baked for 18-20 minutes. Topped with Whipped Cream Cheese frosting also from this site.

Yummy, I made a lemon version. I added 1t lemon extract to the cookie batter and then I used lemon marmalade (curd would also work) for the filling and then drizzled with citrus glaze (1 cup sifted powdered sugar and a 4 teaspoons orange juice/or lemon juice).

Wow, this is great with a few changes (most as previously suggested). I marinated the chicken (I used tenders, 2 lbs) in a T olive oil, the juice of 1 lemon, 1t italian seasoning, and 1/2 t old bay (or poultry) seasoning for 2 hours, flipping over at one hour. Then I sprayed a bit of olive oil spray in my skillet and poured the chicken and juice into the pan to brown on each side and then I covered with a lid and cooked each side 7 minutes until no longer pink on medium heat. I took the chicken out of the pan to keep warm in a 200 degree oven while I used the same skillet for the gravy. I cut the butter down to 2 T and added a chopped shallot along with salt and pepper with the mushrooms (used a 10 oz. container of sliced mushrooms). After adding the flour I added the chicken broth a little at a time until I had the right consistency to call it gravy. It was darn yummy. Thanks

I just love this recipe! We make them once a month. I always use all-natural peanut butter (sometimes smooth, sometimes crunchy) and I usually split the sugar with 1/2 brown sugar. I love that these are gluten free, so we can share them with our friend that avoid wheat products. This is the best ever!

Followed previous suggestions and used a whole can of light coconut milk, 2 cups vegetable broth and one cup water. Plus added some shitake mushrooms. Didn't have peanut oil, so I used canola. Great dish, but still a bit thick with the extra liquid. Great fall food!

Wow, I have been looking for a recipe like this for years! I used butter instead of margarine, and whole wheat pastry flour instead of all-purpose. For flavor I used 3 heaping tablespoons of cocoa, but chopped pecans instead of chocolate chips (my 2 year-old doesn't need the extra chocolate) and put the whole thing together with a toddler to help. Fast, easy, and delicious. Don't skip the cinnamon! YUMMY. Next time I might add some flaked coconut!

This is a great recipe, but next time I will use a bit less sugar in the apple mixture. I followed previous reviews and made my own changes. Instead of water I used 1/4 cup orange juice. I doubled the topping, but might try a bit less next time and added 2T shredded coconut and 2T chopped pecans. This was great, can't wait to make it again! FYI you must get one of those apple peeler/slicers gadgets, my son loves to help out and they make for fast work! Ours was only $30 and it gets lots of use!

I have used this recipe for years! I always double it (using a whole 16 oz. box of elbow macaroni) as well as doubling the American cheese (so that I use a full pound). I add 3 cups of shredded sharp cheddar to the sauce and reserve the last cup for the topping. I don't add butter to the bread crumbs, I just sprinkle it on top of the cheese until the top of a 9x13 inch pan is well covered. Here is a suggestion! Add your left-over ham or kielbasa! YUMMY

It was really nice to make meatballs without having to pan fry them! My turkey came in a 1.5 lb package so I had to use two pans and I increased the breadcrumbs to 1/2 cup. I added a couple tablespoons Parmesan a teaspoon garlic powder and even though my breadcrumbs were Italian flavor I added some basil, oregano, and Italian seasoning (1 teaspoon each). I was worried that there wasn't any salt in the recipe, so I added a tablespoon or Worcestershire sauce for the added salt and flavor. They came out perfect!

Wow, this was great, but I did make the following changes. I made a pound of penne, I used only sweet italian sausage (though I think it would be great with the combo too). I used an entire onion. The sun-dried tomatoes that I used said packed with olive oil and HERBS as well as my diced canned tomatoes so I did not need to add any additional italian herbs. I drained most of the liquid out of the tomatoes (recipes doesn't indicate either way) and I skipped the cherry tomatoes. Because I skipped the cherry tomatoes I cut back a bit on the cream so the sauce wouldn't be too thin. I think next time I will simmer the sauce a little longer before adding the cream because my husband felt the sun-dried tomatoes were still a little firm. I will definitely make this one again.

Wow, this is a great recipe! I do make a couple changes. I use 1 cup whole wheat flour, 1/2 cup white flour, and 1/2 cup flax. I also substitute 1/4 cup brown sugar for white. I will certainly make this again and again. THANKS

I have used this recipe for both beef and turkey with great results. I sometimes use prepared yellow mustard instead of dry and I occasional use raw onion instead of cooked. This is a good all around base recipe to make very moist burgers without using an egg.

Wow, this was great! I followed the recipe with two changes. I 1 cup of instant brown rice, adding it for the second 10 minutes of the 20 minute simmer, and I added some old bay seasoning to add a little more depth of flavor, even celery salt instead of plain salt will add a little more flavor. We love this and I will definitely make it again!

This is a great pumpkin cake (a vegan one at that)! I like to toss the batter without nuts into a bundt pan and bake for about 60 mins. I use the rest of the coconut milk for a glaze. Just pour the coconut milk and 1/2 sugar into a sauce pan, boil for about 5 min, stirring constantly, and then drizzle on top of the cake. Top it off with a little more shredded coconut and you have yourself a beautiful coconut pumpkin bundt cake! FYI the glaze does not get hard, so if it is best to store in cake pan rather then cover with aluminum foil. Enjoy!

So simple, and just delicious. I made the following modifications. I did not have garlic salt, so I used garlic powder and added a bit of salt and pepper. I also doubled the parmesan and recommend using a good parmesan (not the green container stuff that has been sitting in your fridge). I only had skim milk on hand and it was fine, but next time I will use half n' half. This is so much easier then my usual alfredo and really just as good. I suggest tossing it with some tortellini and pairing with a green veggie and some kielbasa. THANKS