Excellent recipe for traditional apple pie. I added about 1/4 tsp. of nutmeg with the cinnamon. I added a bit less flour than called for and it was plenty - not runny at all. I got my apples at the farmers market and based on the recommendation of the apple guy found a fantastic pie apple called "Mutsu". I will definitely look for them again next time. They are big and meaty, not too sweet or too tart, just perfect and they bake up really well. I also threw in a couple Granny Smiths.

Fantastic! I started this and realized I didn't have enough nutmeg so I subbed the spices up a bit. I used 1 Tbsp. pumpkin pie spice, 2 tsp. cinnamon, and 1 tsp. nutmeg. I used loaf pans and got 1 large loaf and 2 smaller loaves. It is delicous! We had it while still a bit warm after dinner and everyone loved it.

I used 2 lbs. ground beef and was glad I did. I used all of it. For this amount I added 1 8oz. block of light cream cheese and subbed homemade taco seasoning and lots of fresh ground pepper instead of just chili powder. The filling was yummy but a little on the rich side. I poured a little red enchilada sauce and some picante sauce on the bottom of the pan and then also drizzled a little over the top. Topped with chopped green onions. I baked covered with foil and at the end of baking time, removed the foil, topped with shredded jack and cheddar and sliced olives. The only reason I'm not giving this 5 stars is that it is a somewhat greasy dish. Even though I drained off all the grease from the meat there was a bit pooling at the bottom of the dish. The kids loved it though.

I was so intrigued by this recipe I just had to try it. While you really cannot tell there is zucchini in them, there is something a little different about the taste that makes them not quite like a typical brownie. They are however pretty darn good. All my kids are eating them but I don't think they will go as fast as a pan of traditional brownies. And, yes, a lot of moisture is released into the very dry mixture once the zucchini is mixed in and even more as it bakes. Interesting recipe!

All the boys ate this. Jake loved it. Really good and filling.

It is back to school time and I wanted to make these for lunchbox sandwiches. They are fantastic! I ended up with 14 but next time I will cut them bigger (5" or more inches0. They are just a little on the small side for sandwiches. So far I've used them for meatloaf and turkey sandwiches. So much more wholesome than store bought and so much tastier.

Everyone loved this.

Had to bring 2 desserts to a gathering so since this looked so quick and easy I gave it a try. Although it seemed to go over pretty well at the party, I didn't care for the taste of it. It basically tastes like pudding and graham crackers. I don't think I'd make it again. OK I'm here updating my review because since I wrote it, my 14 yr. old son told me that he absolutely loved this dessert and heard many others at the party talking about it. He wants me to make it again. Well, what do you know??? :)

Connor likes even better than my Mexican Rice recipe. Great with Cuban steak burritos.

This was really good. After the meat got nice and tender I removed it to a cutting board to slice/shred it up. I poured the cooking sauce into a bowl and placed the meat back into the crock pot mixing in enough of the sauce just to get moistened. I served the remaining sauce on the side for people to add as wanted. I served with rice, black beans, and traditional burrito toppings on flour tortillas. Great!

Very very good! I followed the recipe just as written and the result was fantastic. I made a simple glaze by mixing some powdered sugar with milk and then squeezed the juice from 1/2 of the lemon that I zested into it. Poured this over the top after it sat out of oven for about 10 minutes. So fresh, not too sweet, perfect!

A great birthday cake.

I noticed when adding in my dry ingredients that this recipe does not call for any baking powder/soda. I did not want flat cookies so I added in 1 tsp. of baking powder. I like the simplicity of the instructions and the fact that you use only 1 bowl. Many other reviewers mentioned increasing the amount of cream cheese which would really make this a completely different cookie. Even with just 3 oz. it adds quite a bit of richness and softness to the dough. The end result is quite soft so if you are using it for cutouts some shapes may have a tendency to break if you stack them. The flavor is very good however but I think there are better, more sturdy sugar cookie recipes out there for cutouts.

Yum! These are so easy and really good. I didn't want a ton of grease in the finished product so I cooked the meatballs without the sauce for about 30 minutes or till most of the grease had cooked out and then pulled it out of the oven and drained off the grease. At this point I poured the sauce over and continued cooking another 20-30 minutes or till cooked through. Some important notes about the sauce. I reduced the amount of brown sugar to 2 Tbsp. and it was plenty sweet. A little liquid smoke goes a long way so be careful with how much you use. I wouldn't use more than 1/2 tsp. at the most for this amount of sauce. It's good with a little worcestershire (about 1 tsp.) added in. Served with mashed potatoes. I will make this again for sure.

Yum SO good! I ended up adding a bit more buttermilk than called for (about 1-1/4 cup) because it appeared to be a little dry after my bread machine got it all mixed up. Also, next time I will just go ahead and add the oil with the rest of the wet ingredients into my machine before beginning the dough cycle. I don't see any point to adding it later. Instead of using a whole stick of butter I just melted about 2 Tbsp. and brushed it on with a pastry brush during and also after baking. Instead of rolls I chose to make the dough into a loaf by rolling it into a rectangle and rolling it up from the long side, tucking ends under. The result was beautiful! Sliced beautifully, smelled wonderful and tasted even better. I will definitely use for rolls next time I need them. Thanks so much!

These are just as good as Capers. Unbelievable!

I'm always looking for ways to use up old bananas. Subbed sour cream and added a little extra cause my mixture seemed just a bit dry. Followed as written otherwise. The kids loved them!

I used my food processor which to me seems easier. I just cut the butter into small pieces and it worked great. I baked them on parchment paper and lowered the oven temp to 400. I think it could even come down to 375 to avoid getting too dark on the bottoms. I like that you can make it ahead and put the shortcake squares in the fridge till ready to bake. We served with fresh lightly sugared strawberries and cool whip. The kids added vanilla ice cream and chocolate sauce to theirs.

Very good. I like to refrigerate my cookie dough. It seems like they always turn out looking nicer and it makes them hold their shape really well. Just scoop out a spoonful of cold dough and roll into a ball. Also, baking on parchment paper ensures they won't get too brown or overcooked on the bottom.

I'm rating this on method only. I reduced the oven temp to 400 for about 20 minutes and then raised the oven temp to 425. Within minutes of raising the oven temp the fries became black on the side that was down. They were still edible but not very pretty. If you started them at 425 as written I think they would be ruined. I will try again with a lower temp (375-400) and then to crisp up I will broil for just a few minutes before serving.