For Thanksgiving this year I had excellent results with this recipe. I had to alter it slightly because of recommendations for my bread machine. I increased the bread flour by 1/2 c. and decreased the whole wheat accordingly. I made it as a braid, let it rise in the refrigerator in a covered 9X13 cake pan overnight, and convection baked it 25 minutes - straight from the fridge. My husband especially loved it. I'll be making this frequently.

I'm sure it would be great as written, but I substituted collard greens for the cabbage and cannellini beans for the great northerns, because that's what I had at hand. I also used plenty of fresh basil and 2 garlic cloves. Hubby loved it. I threw it all in a pot and simmered about an hour because collards take longer to cook than cabbage. It would also be fine in the crockpot.

Too sweet.

Easier than using the mix to bake a cake! I'll admit I've been making these at times for at least 30 years. They're great to fall back on when you don't really feel like doing a thing, but need a sense of accomplishment or a kid tells you at 9:00pm he needs cookies tomorrow for school. Just be sure there's someone to share them with in any case because they're high in fat - especially sandwiched with buttercream, as I prefer. Using a standard cake mix and level cookie scoop I get 46 cookies, or 23 sandwich cookies. They take 8 minutes in my convection oven. Today I made them with a yellow cake mix and a handful of mini MnM's. They are delicate and don't ship well, but they do get eaten. Btw, the buttercream icing I made is 3 c powdered sugar, 1/2 cup margarine and 3 T. orange juice. Food processor for a few seconds. Laziness knows no bounds. Enjoy!

This was quite good. I pureed during the first step after adding about half the broth. This avoids putting hot liquid into the food processor and removes any lumps that developed when I was distracted from stirring. It then went back into the pot with the rest of the broth and proceeded according to directions except that I used fresh baby spinach leaves and left them whole. The aroma of bleu cheese permeates the house, which might be a consideration for party food, whether it's a plus or not. I omitted the cream and bacon for health reasons and didn't miss them. I think it would also be great with chopped Brussels sprouts or mushrooms instead of spinach.

I followed the suggestion in an earlier comment and used tea instead of water. I happened to have 'gingerbread' herbal tea, and so I omitted the spices, which simplified the recipe for me. We enjoyed it and will make it again. Thanks for the inspiration!

This needed more spice for both flavor and color. The second time I added cinnamon and a little ground cloves and thought it tasted better. This is a very rich dough for something that will likely be eaten before it goes stale. I think I'll search for one with less butter. Wanted to add that a large turkey pan liner bag is good for protecting the house overnight. Also, a battery operated tea light or mini light string can be put in if you leave a door or window big enough.

This was easy but took a little time. I'm delighted with the result. It's well worth doing this to have around for recipes where you might ordinarily use expensive store products loaded with preservatives. I'll definitely do it again. Definitely double it, which takes about 2 large oranges.

I hesitate to rate this because I altered everthing, but I followed it in principle and would never rate anything less than 5 stars if I didn't follow it exactly. I used nectarines, sliced them and sauted them in a 10 inch skillet for a few minutes over med. high heat in 1 tsp butter, 2 tsp sugar and 1 tbsp balsamic vinegar. When they were nicely browned but still firm I served them with crumbled lemon Tilson cheese. We loved it. Would grill them, weather permitting. Thanks for the inspiration.

This was quite good for a speedy dish. It will only be as tasty as your tomatoes, and we had some great ones from a friend's garden. I made it as directed and snipped about three leaves of fresh basil into it and added some cooked chicken. Will try it with tuna another time. I used bowtie pasta because we like it better than angel hair. I'll be making it often.

This is a killer pie -- literally, but possibly worth every calorie. I made it as written but added about a half teaspoon of cinnamon, which we liked. It's also super easy. It will be hard to even consider baking any other kind of pie after this. Thank you, GRAYJETMAN.

Speed it up: A cup and a half of peanut butter is about one 16 oz. jar. No need to measure. 6 oz. of chocolate chips is a cup. Unless you're trying to please someone from Ohio, save time and effort by spreading the peanut stuff in a 9 in. pan lined with parchment paper, and spread the chocolate over. When chilled, lift out by the paper, and cut into about 36 pieces. I reduced the sugar to 3 cups and they taste great. Might try half Splenda next time. Might try cutting into little hearts for Valentines.

I used frozen unsweetened strawberries, slightly thawed, with lowfat buttermilk in the proportions given in the recipe and sweetened it with Splenda. It made a great strawberry shake that was diet friendly. I can't wait to try it with other fruit. Leftovers, in the unlikely event that we'd ever have any, would be refrigerated and used as soup later. Thanks for the great, wonderfully simple idea!

I've made these for several years. It just wouldn't seem like Christmas without them. Usually I followed the procedure as written and made bar cookies. This year I rolled the dough into large balls, almost golf ball size. They spread to about 3 1/2 inches and looked like traditional Lebkuchen. Bake on parchment paper about 18-20 minutes. It makes about 3 dozen big cookies. Next time I think I'll make logs before refrigerating and cut thick slices for ease of handling this very thick, sticky dough. I decorated them with a chocolate glaze and candy sprinkles. I've been asked for the recipe many times.

For beating egg whites successfully, your bowl and beaters have to be entirely free of oil or fat. Plastic bowls will not work for some reason. It helps to have the eggs at room temperature. If there is any trace of yolk in the white it will not beat well, either. These are very tasty, airy macaroon type cookies.

I've been baking cookies for more than 45 years, and this is the absolute best gingerbread cookie I have ever tried. The dough handled beautifully, required no chilling and didn't spread in the oven. They taste wonderful, too. The icing recipe included is also good, though I had to add more milk to make it go through the decorator without effort. If higher humidity makes the dough sticky (which I doubt will happen with this recipe) you can always roll it between sheets of parchment paper and freeze it. It will be easy to cut almost straight out of the freezer. Works with any roll-out cookie dough. If all else failed, you could make drop cookies. Throw out cookie dough? Not in this lifetime!

This is extremely easy, and I would swear utterly foolproof. These are pretty as can be on a tray of holiday goodies, but they're much too sweet for my taste and my guests apparently agree. It didn't compete well with other offerings, and I had lots left over. If you participate in a cookie/candy swap where each participant gets only a small quantity of the whole batch, this would be a nice item for that.

I found this inspiration using an ingredients search for the butterscotch chips. I was trying to get rid of some other excess seasonal ingredients as well. Instead of going out to buy more stuff, such as the pretzel sticks, I substituted broken party crackers. I used orange-flavored dried cranberries instead of the chocolate covered raisins, and chopped mixed nuts and some sunflower seeds for the peanuts, and as someone else suggested I added mini marshmallows. The melted ingredients -- the mortar -- I did exactly as written, and I kept all the proportions of the other items as in the original. The result was addictive. I will make this again with whatever variation may present itself. Easy and wonderful!

This was not the most wonderful chocolate cake ever, but pretty darn good, and easy. I can taste a hint of the baking soda, but my husband didn't notice it. It's nice and big -- rose to fill the 9X13 pan, and had a nice texture. I suspect the people who had problems with it were possibly in high altitude areas, which would require some adjustments to any cake recipe. I'm near sea level. I'd bake it again.