This was just ok for me. The balsamic vinegar made it taste more like a pickled kale. And the color is not the best either.

Made this into a 9 x 5 loaf for 45 minutes. I had to use 1 cup of white sugar instead of brown. Would have been better with the brown. I increased the coffee to 3 tablespoons. Replaced 1/2 the butter with applesauce. Added two tablespoons of ground flax. And replaced egg with 2 egg whites. Great coffee flavor comes through with the three tablespoons of coffee.

The orange flavor didn't really come through on this. I even added a few drops of orange extract. Tip: Add the butter to the boiling water to help melt it. Helps save on dirtiing another dish. I added two tablespoons of ground flax.

These were so good. Just like the ones that cost a fortune, pre-made. I made these for the little holiday give-aways for third graders. I would not suggest that. After I the time it took to make these I decided they probably won't appreciate it. The prep time is way longer than 5 minutes. It took forever to unwrap the caramels. Infact these are pretty easy except for the pain of unwrapping the caramels. The topping possibilities are endless. After dipping in caramel, I rolled the pretzel in a mixture of chopped peanuts, mini chocolate chips and holiday sprinkles. Then I drizzled with white chocolate and sprinkled on a few more sprinkles. I found some pretzel bags at the craft store. I think they turned out really cute. If the caramel starts to firm up just pop it back in the microwave for a few seconds.

I can't imagine this would make 12 good size muffins. I made them into only 4 jumbo muffins. They were really dry and pretty bland. The best part is the topping.

I think the coconut and pecans could easily be increased by another cup. The cream cheese topping was the best, especially the edges. I think a devils food would be better. This was a super rich cake for me. Everyone loved it. I cooked it for 45 minutes. 30 minutes did not seem like enough.

Love that sauce. Didn't use the chicken part of the recipe. Just served it over sauteed chicken tender pieces. Trying to save on the calories

Made these into muffins. Reduced topping and sprinkled on top of muffins. Cooked for twenty minutes. Not sure what the point is for the butterscotch pudding. Absolutely no butterscotch flavor came through. This was a nice moist cake and I even reduced the oil by half. I also used half whole wheat flour and one of my puddings was sugar free.

Pretty Bland. I only added the one can of beans like other people have suggested. I also used chicken broth (instead of water, roasted tomatoes and red pepper flakes. It was too soupy/watery to serve over pasta. So I stirred in some cooked Iraeli coucous (the large size coucous) and ate it with Parmesan cheese sprinkled on it. Reminded me of minestrone soup. It was better the next day.

The milk makes this a little too soupy and goupy for me. I like the Chicken Chipulos recipes much better. They are very similar, except for the milk. And it layers into thirds instead of half.

This cake was easy to do and came out with a nice moistness to it. It is nothing like a pound cake. Not sure why it was named that. I added more nutmeg and some rum extract. The flavor of eggnog is very mild. Too mild for me. I did not make the custard sauce.

My mom has been making gravy this way for as long as I can remember. But...she uses cream of mushroom. I wouldn't do it any other way.

I roasted the salmon with 3 cloves of garlic. Didn't have an onion. Then added to the tomatoes and olive oil. It was a little bland so I added a little dill. Definitely needs salt and pepper. All I had was grocery store tomatoes that weren't that great. This would be so much better with fresh summer tomatoes and basil.

Great, colorful and healthy dish. I, like others, increased the kale to the whole bunch and also increased the feta. Easy. I do suggest cooking the pepper a little bit before adding the kale. The kale cooks much faster than the pepper. I also put a lid on it once I added the kale, for more even cooking of the kale.

This was interesting to try. My chili flavor did not come through at all. And some pieces came out too salty. But it was interesting to try the kale all crispy. It kind of just dissovles in your mouth. It was not good the next day. It was way too tough and chewy.

Super easy to do. Kids really liked this recipe, so I give it 4 stars. It was just so-so for me. I used roasted garlic olive oil instead of butter. I doubled the amount for the sauce. Make sure to give them enough room in the pan so they will roast and carmelize instead of steam. Definitely stir every ten minutes or so.

The raisins are switched for chocolate chips, which I think is better. Need some pumpkin spice added. They are a very cake-like cookie.

Scaled this down by a third since I only had one bunch of kale. I used 3 roasted garlic cloves. Definitely cook the bread crumbs, put aside and then cook the kale.Remember to keep the kale moving so it actually gets stir-fried instead of steamed. Add breadcrumbs back after kale is cooked. I did give it a sprinkle of s&p. Fresh Parmesan would be good.

Made these into bar cookies. Baked at 350 for 30 minutes. Added pumpkin pie spice. Omitted nuts. More cake like than I expected and a little on the bland side. Glad I added the pumpkin pie spice.

First off, 375 is way too hot to bake these cookies. I used a 350 oven for 10-12 minutes. I did roll out thicker and reduced the cinnamon by half. The dough was a sticky mess for me to work with. I had to put the whole cookie sheet in the freezer to let the scraps firm up before I could remove it from around the cut out cookie. Good flavor but I don't think it is sweet enough for kids. The next day these were too soft for me, so I did not even waste the time decorating with icing.