Way, way, way too spicy for our taste, even after reducing the pepper in 1/2.

I used a bundt cake pan, and doubled the pineapple topping. It was good, but not "great". I'll try again and make some changes. I believe it'd be better as a sheet cake, and with some additional pineapple flavoring in the cake mix itself. The topping was excellent.

I did add the full tsp of baking soda, and 1/4 cup extra flour. I refrigerated for several hours, cooked 12 minutes at 335 and they came out perfect. It's day two and they are still chewy, yet crisp on the outside. This recipe is a keeper. Oh, and we used white chocolate chips in 1/3, gold raisins in 1/3 and semi-sweet chocolate chunks in a 1/3. The raisin are my favorite, but all are good.

I used applesauce instead, and skipped the nuts in favor of additional oatmeal. I used three over-ripe bananas and one full cup of fresh blueberries. I cooked it without liners in muffin tins. It was very moist bread, but could have used more sugar. Next time I'll up the sugar and use wheat flour to make it a healthier breakfast bread.

I didn't lattice the top, and added cinnamon and nutmeg. I pre-baked the bottom crust for a few minutes to prevent sogginess. I added almost all of the syrup to the apple mixture, and used a basting brush to cover the top crust with the syrup. I did use all eight apples and didn't find the granny smiths to be too tart at all. Next time I'll toss the apple slices with flour before adding them to the crust and covering with the syrup. It just wasn't quite thick enough after baking.

Fantastic recipe. I did alter it (cutting the vingar in half, adding more brown sugar) but not enough to change the flavor. This is sinfully easy to make. I used a very cheap roast, and you'd never know. I've eaten it for two meals a day for the last two days; it's that good.

I cooked a 3.5lb chicken for about five hours on low, and it did indeed leave a fall-off-the-bone tender chicken. I took it out of the crockpot and broiled it briefly to crisp the skin and it looked beautiful. But there was absolutely ZERO flavor! I used seasoning salt, pepper and paprika under the skin, in the cavity and on the skin. I also used lemon juice in the cavity, and lemon juice and chicken broth in the basin with the foil balls. Still no flavor. I ended up serving the chicken with a LOT of BBQ sauce to add flavor. The dark meat had more flavor than the white, and I'll be using the white meat for chicken salad so it's not wasted. I'll use this cooking method again, but I'll be adding veggies and rosemary or whole fruits to the cavity and upping the broth in the bottom.

I made these for a "finger food" party, using frozen non-italian meatballs and Heinz sauce, doubling the sauce to use all the meatballs. They were not gobbled down at the party, and in fact there were more than half leftover. They were terribled re-heated, and we ended up throwing them out. I didn't think they were bad freshly made, but they certainly weren't as good as I was expecting either. I won't make them again.

I followed the recipe exactly except I used "quick oats". The flavor was quite good as it is, but next time I will add the recommended extra 1/2 cup of sugar, perhaps a little more salt, and switch to white-wheat flour from all-purpose. Very easy to make, so would be great to do with kids. No mixer required!

Very easy to do. I skipped browning before I went to work, and since I hadn't any onion soup packets, I added 3 teaspoons of onion powder, 1 teaspoon of sugar, several beef bouillion cubes and left it as is. I stopped home for lunch to add the veggies and potatoes so they wouldn't be mush and the recipe was delicious. The boyfriend, who is not generally a beef fan, gobbled it up and sopped the gravy up with "Bread Machine Rolls", recipe also from this site.

I loved it, and my friend thought it was fantastic as well. The boyfriend wasn't as enthusiastic, and stated that the cinnamon was too much. I'd make it again the exact same way, though.

I doubled the sauce and added some pork and it was a hit. I served it with brown rice and it was a perfect compliment.

This recipe was easy as can be, and got rave reviews from my co-workers at our holiday party. I didn't use the egg white glaze, nor did I add butter. Just as delicious the second day, and no need to re-heat.

I thought it was just okay. I followed the recipe exactly with the exception of adding some frozen peas for color and veggie serving. We found that it needed a lot of salt and pepper, and won't make it again.

I work at a residential group home for teenage girls in foster care, and EVERY SINGLE ONE (even the self-professed meatloaf haters) cheered for this recipe. I tripled it to feed all twelve girls and two staff, and lowered the amount of brown sugar, as suggested. Such an awesome flavor!

Everyone that tasted my cobbler raved about it. My EXTREMELY picky boyfriend requested I make it again the very next day. I'll be making this over and over again.

Not as spicey as I was lead to believe they would turn out. The sauce had a good consistancy, but it didn't look too appetizing at the end.

The flavors just did not seem to blend well. I made this expecting rave reviews from my boyfriend, and he barely ate a serving. It wasn't worth the work, and I ended up tossing the leftovers.

I added NO butter at all, and used thighs with the skin still on; I just made sure to spoon some of the sauce underneath the skin before cooking. I baked for 65 minutes at 350 with the chicken covered with aluminum foil to retain tenderness, and then another 15 minutes with the foil off. The flavor was wonderful, and the sauce turned to a nice glaze. Next time I will marinade before baking.

A great recipe. I used this as a basis for creating my own vegetarian version.