Everybody in my family liked this, though we all found it too sweet. The long cooking definitely adds a richness and depth of flavor. I added mustard in with the ketchup mixture, and a half pound of partially cooked bacon and some leftover grilled bratwurst. I also found the beans quite soupy, though that may be because I cooked them in a cast iron Dutch oven and couldn't drain them well after the initial boil. (The soupiness was corrected with cooking after the first three hours at 225 and then for 1/2 hour at 400 before serving, as I was baking muffins.) Next time I think I will omit the maple syrup and use only the brown sugar, and again add mustard and bacon.

Tasty & easy. I replaced 1 tablespoon water in the dressing with 1 T. chili oil (instead of using red pepper flakes), romaine instead of butter lettuce, carrots cut in matchsticks rather than shredded, no mint but double cilantro, and leftover grilled breast - very good even with all the changes.

I made this with only one can of beans and two tomatoes (everything else as written). The whole family loved it and my husband was surprised that there was no meat. I'm very happy to have another good recipe with kale.

This is also good with lemon vodka. As others have said, a nice balance of spirits and fruitiness.

My family's favorite Key Lime Pie. Usually I add a teaspoon or two of finely grated lime rind to up the flavor.

My husband and kids absolutely loved this bread - nice light texture for a whole wheat bread. I found it too sweet, certainly too sweet for sandwiches.

I found the dough as written quite difficult to work with. Maybe because it's winter and my flour was dry, I had to add quite a bit of water to make a workable dough, not to mention tons of muscle power. I would put at least a tablespoon of oil and another 1/4 c water - I added almost 1/2 a cup. The pierogies were good but rather chewy.

Very tasty - I used dark brown sugar, a rounded tsp. of cinnamon, several gratings of fresh nutmeg, a pinch of cloves and about 1/4 tsp. ginger (my family prefers a richer, spicier taste). For the squash I used about 1 and 1/4 cups previously cooked, then mashed and frozen butternut squash. Very good pie!

Very good and very easy. I added about 1/4 c.fresh green pepper and 1/4 c. frozen red pepper. Had to cook it about 10 minutes longer, maybe because of the peppers, but it disappeared quickly at the potluck I took it to.

I used Ghirardelli 60% cocoa chocolate in the ice cream rather than bittersweet, which was very good. This is much easier than a traditional Tiramisu, while still retaining much of what makes Tiramisu so delicious. But most importantly, I would make twice the sauce - the sauce is exquisite and really makes the dessert, in my opinion.