Having made several milkshakes before, I made a minor modification without reading the other reviews. If you half the milk and double the ice cream, it gives it that perfect sweetness that doesn't require additional sugar. I also substituted allspice for the mace (I didn't have any mace on hand). I also halved the recipe in order to have it serve me, my husband, and my 3 kids (5 servings). It made 2 adult servings (about 1 3/4 c) and one 8oz child serving. While the full recipe might be too much, it doesn't serve 10 good-sized milkshakes. It will make 10 8 oz shakes.

Not quite sure what happened, but the 1st measure of sugar solidified into sugar rocks instead of melting. I think it would be better to melt the sugar and THEN add the seeds. The flavors worked really well and my hubby loved them. I liked them and I don't eat pumpkin seeds!

A wee bit on the bland side, despite the spices. Just felt like it was missing something. The 6 year-old had the brilliant idea to add pecans and craisins. Didn't even need syrup then! I also made it the second time with 1/2 c whole wheat (red) flour, 1/2 c white flour, and 1 c Bob's Red Mill Gluten Free Baking Mix. They were so incredibly soft!

Pretty decent. I made this with a gluten free cake mix for a friend. I also added more cocoa as suggested by others. It turned out great with the GF mix, but it was very dark. That may be due to using Special Dark powder, but I'm not entirely sure. Pretty tasty regardless.

This is too much like a "cream of pumpkin" type soup. It IS very bland (despite the directions not stating that the cilantro measurement is for FRESH cilantro and having my husband put WAY too much dried in). It definitely needed some salt and pepper. Even then, it wasn't great. Also incredibly unhealthy with all the cream, sour cream and cheese! Adding vitamins (from the pumpkin) to fat doesn't really make the fat better for you :) Overall, decent enough if you are looking for a cream of pumpkin (like cream of celery in a can) soup, but not a good PUMPKIN soup.

This wasn't the dense brick that I've experienced with a lot of gluten-free cakes, but it still had some issues. I agree that it was bland, but that is an easy fix (add more flavorings or doctor it after it is baked). The problem I had is that it was really sticky and sort of chewy. As someone who doesn't typically cook GF, I don't know if this is normal. I tried soaking the rice flour in the milk as others had suggested. I also added the tapioca and eggs to soften the tapioca as well. When I went to add the other ingredients, it was so thick I could hardly stir it, so I added a 1/2 cup of water. I think that was a bit much as it was a tad runnier than a normal batter.

This recipe used a TON of spagehtti sauce! Otherwise, not too shabby. The kids ate it and my husband loved it. I think I'd prefer it fried though.

I had an amazing raspberry dressing at this ridiculously expensive restaurant a few months ago and was looking to recreate it on my own. This one definitely wasn't it. So, I experimented. I added 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/2 teaspoon onion powder, and 1/2 teaspoon ground black pepper. AMAZING! Has that wonderful balsamic flavor but a creamy raspberry flavor as well.

I had an amazing raspberry dressing at this ridiculously expensive restaurant a few months ago and was looking to recreate it on my own. This one wasn't it. It was decent all by itself and a good alternative to bottled dressing (especially with a high quality balsamic). The second time around, I experimented. I added 1 cup vanilla yogurt (only because I didn't have plain), 1/2 cup raspberries and 2 teaspoons white sugar. AMAZING! Has that wonderful balsamic flavor but a creamy raspberry flavor as well.

This recipe was okay, but far from my favorite. It just seemed like it was missing something. It tasted good and the kids loved it on their waffles, but I think it will just be used as a standby until I find a better recipe

These were relatively bland. To kick them up a notch, I doubled the cumin, added 1 tsp chipotle powder and 1 c chopped chicken, and used pepperjack cheese. That definitely did the trick and would have earned this recipe 5 stars to begin with. These are also good in tortillas as "burritos" and you can substitute kidney beans for the black beans without losing too much of the "southwest" flavor.

These cookies were perfect! I used all whole wheat flour (white wheat) and they were almost as good as the Kashi dark chocolate oatmeal cookies. Better because they were considerably cheaper. The recipe did make a very large batch and did not spread much when baked. I passed them out to the neighbors and got great reviews!

The mushrooms turned out very tasty. I served them on ciabatta buns with roasted red peppers and chipotle mayonnaise. Definitely worth making. Nice subtle mushroom flavor amid the spicyness of the peppers. The only issue I really had with the recipe was that I used a shallow tupperware that was just the size of two caps and used 1/2 the marinade. The mixture was too shallow to actually marinate the caps. I wound up spooning it over the mushrooms several times. Worth the effort though.

It wasn't bad, but it wasn't like your typical nacho sauce. I wound up using pepper jack instead of cheddar so it had a little more spicyness to it. I added some chipotle powder too. I also heated the 1st measure of milk and cornstarch to help it thicken more. It was still really runny. Maybe if I used 1/2 as much milk...

These were actually pretty good. A bit denser than I was hoping for. I made these for my bf only to find out that the only spice he had was pumpkin pie spice... Actually turned out really good in place of the nutmeg. Also used butter in place of shortening and 1 T less milk (again, bf didn't have any). There was way too much of the cinnamon/sugar/butter topping. I only used MAYBE half. A lot of waste.

eh. It just tasted like green beans with a lot of garlic. Not all that mind blowing. Next time, I think I'll just experiment on my own.

They were okay. I used half turkey and half sausage to cut down on the grease. My kids LOVED them. I think they have a lot of potential, but unsure as of yet, what to do with it. If only there were a way to keep the yolks a little runny...

Overall, these were pretty tasty, but WAY too much spice! I cut the whole spice mixture in half and they had a nice burn to them. I think next time I'll put chopped roasted peppers in instead of the spice.... I also doubled the bacon.

There really wasn't much to the stuffing... I decided to just add the cranberries to my regular bread/apple stuffing

Tasted almost like St. Brendan's and cost WAY less. The only problem my husband and I has was it didn't need the almond. It threw the taste off a bit, but wasn't bad. I just would leave it out next time.