I thought these were great. I only had 1 good sized banana, so I halved the recipe to make 3 muffins in my jumbo muffine tin. Lowered baking temp to 350 and baked about 24 min. They were yummy!

Always looking for a new veggie side, and this is good. I used fresh green beans in the microwaveable plastic bag in the produce section. I followed the directions to microwave, then chopped the beans in half. Very little thawing is needed for the corn - it cooks pretty quickly once added to the skillet. The seasoning blend is a nice change from the usual.

What an easy way to get a start on a comfort food dinner. I seasoned the chicken with salt and a good amount of fresh ground black pepper. I cooked at low for a little less than 8 hrs. The chicken was moist and very tender. I served with dressing, cranberry sauce,and the green and gold veggies from this site. A very comfort food type dinner without the investment of time or effor. I am going to try this method to prepare chicken to be used in enchiladas. I think I'll just use chicken broth and a little tomatillo sauce for flavor and let it cook all day - it should make the shredding much faster!

Made this last night after work, and it was wonderful! The fresh basil is key. The dish is so fresh, delicious, and beautiful. I made it as written, but think you could easily substitue chicken, shrimp, or salmon for the turkey sausage. I served with a salad and a crusty French baguette. Easy, elegant excellance!

SO EASY and yummy - a real comfort meal. I followed the suggestions of others and omited the ketchup and doubled the remaining sauce ingredients. Served with mashed potatoes and green beans almondine. A great homecooked meal that couldn't be easier. It was just as good as leftovers!

Such an easy weeknight dinner, with a nice zip. Was tempted to flour the chicken as one reviewer suggested, but decided to follow the recipe exactly and my husband agreed it was delicious. Served with veggie fried rice. Thanks for a simple and tasty recipe!

This breakfast tart was not difficult to make, and it was an elegant and sophisticated change from the usual breakfast egg dishes. The cream cheese added richness and the fresh herbs and almonds were the perfect finishing touches. I used more ham since I omitted the bacon - I was serving candied bacon as a side. I will increase the amount of nutmeg next time - maybe doubling it, since I couldn't detect the nutmeg flavor in the end. I made this for a brunch and the adults and even an 11 year old boy loved it. I am adding this to my "one day when I have a B and B" list!

I made this for the first time this weekend for a fall brunch. It was wonderful! I substituted sweetened dried cranberries instead of raisins for more of a holiday look and flavor. The orange is a wonderful addition to the pumpkin - gives it a brighter and fresher taste. I'm making another loaf to take to work tomorrow, if it makes it out of the house...

I served this with cedar plank grilled salmon and sauteed zuchinni with basil and parmesan. When the other dishes have strong flavors it's nice to have a side dish that doesn't over power, but is still tasty. 10 oz of couscous is a lot, so next time I would use a whole onion and a little more garlic. I used about 1/2 tsp salt. I think the fresh parsley is important for flavor and color, so don't skimp on it.

This is a fabulous cake! I read some concerns from others about the crust being hard. What I remember about my grandmother's sour cream pound cake was the wonderful crusty outside and the moist, dense inside. This brought back many memories! I would have liked to use dessicated coconut, but couldn't find any right away, so I pulsed the 2 cups of flaked coconut in the food processor until it was medium fine. I did bake it about 5 min more than called for. The only other change I made was when I inverted the cake onto a plate, I poured about 2 tablespoons of rum over the bottom and let that soak in. This is now one of my favorite cakes, and it is so easy to make!

My husband and coworkers enjoyed this. I followed the suggestion in the reviews and added an additional 1/2 cup of milk and 4 eggs. I did have to increase the cooking time by about 20 min. or so. I also added some green chilis (2 whole canned chilis, chopped) for flavor and color. So easy to make - another keeper for breakfast.

This is a show stopping dessert. Once the first piece was cut, it went in a flash. I used the mixture of 8 oz cream cheese and 7 oz jar of marshmallow cream as others did. The glaze not only adds flavor, it gives it the finishing touch that you would expect if you purchased this from a gourmet shop. I baked the dough about 15 minutes, and will increase that the next time. The crust softens up once the cream and fruit sit on it for a while - so I think it might be better to over bake it a little. I love this dessert, and so does my office!

This had great flavor and was easy to prepare. It has a real comfort food feel. I made it on a weeknight after work, and we still ate at a reasonable time! I used diced tomatoes instead of stewed because it's what I had in the pantry. My husband kept saying "this is really good..." while he ate :)

I followed the Barefoot Contessa's suggestion and filled these with homemade applesauce and baked for about an hour. The pumpkin flesh was tender and delicious with all the flavor of the applesauce. My guests got such a kick out of them - they are perfect for a beautiful fall table!

Germann Chocolate cake is my husband's favorite and I make one for his bday every year. I haven't found one that doesn't fall apart, including this one. I increased the chocolate to 6 oz per other reviews. The cake was delicious - he loved it. The only problem was that the layers cracked as soon as I assembled them, even though I let them cool for several hours first. The filling/topping was a little thin, but I was able to keep plenty of it on the top, even though a good amount slid down the sides and pooled at the bottom. Again, the cake tasted great - I just wish I could find a Germann Choc cake recipe that didn't fall apart. I don't have this problem with any other cake - including a 3 layer Italian Cream cake I make that also has egg whites in it...??

Made this for an evening picnic yesterday. The flavor was very good - my husband thought it was some of the best egg salad he's had. I just chopped the eggs instead of mashing and I did add about 1 TBL additional mayo - maybe the eggs I used were extra large, but there wasn't quite enough dressing to hold everything together. Even with the additional mayonaise, it was not bland or at all mushy. The mustard, red onion, and dill give it a great flavor. I have always made egg salad with dill relish and regular mustard and mayo, but I am a convert to this recipe and will continue to use it. Thanks!

Made this last night with Aussie Chicken from this site, and really enjoyed this different take on broccoli. I just steamed the broccoli instead of cooking in water. Interesting flavor combination in the sauce that was very tasty. I love the crunch the nuts added. Mext time I will toast the nuts first to bring out a little more of their flavor. Will definitely use this recipe again! Yum!

I made ths last night and we loved it! I used about half dijon mustard and half regular yellow, and the honey mustard flavor was great. It was easy enough to make on a weeknight after work, and the comments I received were that a restaurant's offering couldn't be any better. I might use a few more mushrooms next time, since although it looks like plenty when you layer them on the chicken, they shrink so much with cooking that if you like mushrooms, you might want a few more so they are a little more prominant. I wouldn't change anything else. This is a wonderful dish!

I was looking for a recipe to use some pears I had that were going to be past ripe before we had a chance to eat them. I'm glad I found this one! I made it a day ahead and then took it to an evening outdoor concert/picnic and it was great! The taste is not as sweet as an apple pie, and more elegant, if that makes since. I used fresh squeezed lemon juice and a little more zest than was called for. I served it with a dollop of cool whip and a sprinkle of cinnamon sugar on top. Very tasty! I'll make it again.

I made these for a niece's December college graduation and everyone loved them. I made a triple batch and had to keep refilling the platter. They are easy to make; I followed the recipe and wouldn't make any changes. They are pretty and so tasty!