I made mini muffins, cupcakes and a small loaf from this one recipe. I added dark chocolate chips to the mix and sprinkled on the top of each. I also added about 2 - 3 Tbs of cocoa in addition to two small boxes of chocolate pudding mix. Even after all of this the baked goods came out with the taste of the original Amish Friendship Bread. Bleh. I like the Friendship Bread but it refused to be taken over by the flavor of chocolate. I had opted to try this recipe in hopes of finding a yummy keeper to share with the original starter recipe... I guess if I'm wanting chocolate I'll go for brownies or chocolate bread instead. BTW, you do not need to bake this in a non-metal pan because it doesn't alter anything at this point.

I had a bite of this dish and it's not even finished but it's already tasting delicious. I started with a sweet potato that weighed in at more than 2 1/2 lbs, baked as instructed, cut into thirds and then halves. Scooped out the flesh, whipped it up with the listed ingredients plus 1 teaspoon of cinnamon and about 1/3 - 1/2 cups of miniature marshmallows. I did omit the black pepper -it just didn't sound right in this mix. OOooeee, the filling is decadent and I can hardly wait to serve them up with tomorrows Thanksgiving dinner. YUM!

This was a basic start to something yummy. I went with the yoghurt, mayo, salt and pepper but I nixed the celery and replaced it with cucumber -it just seemed to sound a little lighter and more fresh. I also added some red cayenne pepper to taste, served on a tortilla with a slice of ripe garden tomatoe and a squeeze of ripe lime from our tree -oh so yummy. A faint taste of pico de gallo in our salmon salad made it perfect on the tortilla. I still think it was missing something. Maybe I'll add mango next time. Thanks Jessica for the start to a new favorite.

I started this recipe with my leftover Easter ham and store bought prepared (cubed -for breakfast) O'Brien potatoes. I used sharp cheddar cheese and added about a 1/2 cup to the sauce while heating so the cheese was melted and evenly distributed. I forgot to add the parsley but I can't imagine it made that big of a difference. Topped the dish with maybe a 1/4 cup of shredded cheddar and voila, a quick and easy casserole that came together in minutes. Yum. I opted to stick with the plain canned corn instead of the Mexican blend others suggested because the potato mix already contained chopped bell peppers and a little onion. This will be added to my recipe box. It's a simple dish that's easy to prepare and satisfied the entire family.

I picked up some chicken breasts for $.77 lb and figured I would take advantage of a full lemon tree in the yard. Good choice too. This was very easy to whip up and delicious served with vermicelli. Next time I will either pound the chicken or else slice into portions that are about two bites. After cooking this recipe I would probably opt to use chicken broth instead of bouillon. I omitted the capers simply because I'm just not partial to their flavor. I did triple the broth and added sliced garlic (next time just one clove, crushed) and it was great with the pasta. I will be making this dish again as well as sharing the recipe some friend. Yum.

I made this for the in-laws and kids and it was a huge success. My sister-in-law even enjoyed a few nibbles following dessert. Now I don't know how much better it can be than that. ;) I did not precook the lasagna noodles. I substituted 1 can of cubed tomatoes in place of one of the cans of sauce as someone else recommended. I also added an additional can of cubed tomatoes just to increase the amount tomatoes for my own taste. I cooked the sauce as instructed and took it from there. I did use more mozzarella than suggested and less ricotta only because my options were 15 oz or 32 oz size. I baked it covered the entire time and then an additional 15 minutes to brown the cheese on top. It made a 9 x 13 inch pan, three layers of noodles and plenty of sauce on top of each layer. Delicious, easy and enjoyed by everyone.

I made this recipe but I cut it in half for the three of us. This is very tasty but as many others have said it's also a really moist Baked French Toast. I thought it could use revising so I will start by reducing the milks by a 1/4 cup each. I already extended the baking time by a minimum of ten minutes. Other modifications I made: 1 tsp cinnamon and 1 tsp vanilla added to the syrup mixture. This is so tasty even if it was on the moist side. I will be making this dish again.

I used three chicken breasts that I broiled instead of canned chicken. I also decided on the black grapes (they looked red but were labeled as black) because of their flavor. I opted to use about 1/3 cup of mayo instead of the cucumber dressing simply because I had it on hand. Served on croissants, it was exactly what I anticipated, a light and fruity chicken salad. Yum. Thanks for a simple and delicious recipe. It's now one of my favorites and will be keeper.

I had my own recipe for this that I made more than 15 years ago but since I didn't want to look for it I opted to use my favorite resource, allrecipes. Was pleased to find a few options to choose from, particularly one that starts with packaged brownie mix -still my favorite. This is still in the oven baking so I will hold off on the rating/raves until I taste the final product.

These were good but not great. I anticipated so much more I guess after reading all the wonderful reviews, but it just didn't do it for me. What was good - the muffins were very moist and the taste was good but I couldn't taste much banana flavor and that was what disappointed me most. The topping was delicious and certainly enhanced the muffin. I think this recipe could be fabulous with apples or pumpkin instead of bananas.

This was pretty good. I made it as instructed but also served it sprinkled with powdered sugar and a ramekin of seedless raspberry jam on the side. No problem with the sandwich falling apart if you dip both sides in the egg and place it immediately into the pan. Next time I would nix the mustard even though I used no more than a teaspoon on each sandwich it was obvious to me and my son. This would be good for breakfast too. Thanks for the quick and easy sandwich.

No complaints here. I made the recipe as directed and it was as easy as it was tasty. One thing I wanted to mention. The shopping list calls for mustard seed, not ground mustard (which I already had). I didn't think it needed mustard seed but picked it up just to be on the safe side. Figures. One more small note -16 ounces of noodles is way too much. One 8 oz bag would have been more than enough to serve 4 healthy appetites.

Scrumptious and EASY. Modifications were simple, thanks to an easy recipe and the great suggestions of other reviewers. I used 1/2 of a roasted chicked purchased at the grocery store, 2 cans of the regular Rotel chopped tomatoes and chilis, 1 can of cream of chicken soup along with cilantro, cumin, and garlic. After sampling the soup I determined the regular Rotel added too much of a bite and toned it done a tad by adding another can of chicken broth and a can of potatoes (chopped). Served with tortilla chips and topped with sour cream brought the spice down a tad more, making it easier on hubbies palate. Personally, I love the spice but others may want to go with the MILD Rotel.

OMG, four ingredients, and so many great reviews. This was immediately whipped up and added to my recipe box. I followed recipe as written but I omitted the vanilla. I split into three bowls to create different flavors - Amaretto Di Sarano & Almond extract, Kahlua and Frangelico. I ground almonds for the Amaretto truffles, coarsely chopped hazelnuts to cover the Frangelico flavored truffles, and a combination of cinnamon, semi-sweet chocolate chips and Cinnabon ground coffee that I ground/blended together and covered the Kahlua truffles. After rolling and covering I had to chill them again so they would hold their shape. I imagine those that reduce the chocolate and confectioners sugar end up with truffles of a softer consistency and more cream cheese flavor. These definitely need to be served closer to room temperature to taste all the flavor of each variety. Overall I must say this recipe is as easy (or difficult) as you choose to make it. Great gift idea. Yum!

I made this with bison, cooked it on low (3 to 4 hours) and it was alright. I tend to have better luck cooking my roasts 8+ hours for it to be most tender and full of flavor. Chances are I will find another crockpot recipe or just resort back to the way I would make it normally.

I halved the recipe since there's just the three of us. Tasty. Almost like dessert. My son especially loved this dish. Next time I'll double the potatoes and keep the crumb topping the same -the proportions just didn't seem right. I think this will be the recipe we use when we make sweet potatoes next.

A breakfast casserole was my sons request for Christmas morning and this was the first one I came across in my recipe box. I made this the same day and it came out perfectly. At the suggestion of others I made a couple of very minor modifications. I added one more egg, about 1/3 of a red pepper (chopped), 1/2 can of chopped hatch green chilis, and 8 slices of bread (4 white/4 winter wheat -it's what I had on hand). I can tell that this would have been great without and additions but it's just such a perfect recipe to add a touch "of yourself". YUM!!! Thank you for an easy, tasty recipe -and to the reviewers for all their suggested enhancements. I will be making this again.

This was fine but not quite what I had anticipated. I added garlic, salt, pepper, a little cilantro and green chili powder to the meatball mixture and made bite size meatballs that I baked before adding to the soup to eliminate fat drippings in the broth. I opted for Herdez hot salsa, substituted beef broth for the water and beef cubes -but it just seemed to lack something. It was more like a spicy beef vegetable soup than the albondiga I've enjoyed at the area Mexican restaurants. Maybe this is one of those recipes that taste better the next day. 10/18 -Note: Yes, this is better the next day.

Four ingredients got my attention quick. The majority of the crew gave a paws up for the treats. I kept coming in the house between baking and thought I was smelling peanut butter cookies -you had me sold. I acutally used regular flour thinking that's all I had at the time. Made a double batch so we could share with friends & family. Thanks for a quick, easy and tasty treat for my Danes.

This was good and hearty too. I substitubed hot NM Hatch chilis (red & green) powder for the regular chili powder. I also added about 1/2 -3/4 c of Hatch green chilis. I accidentally used Herdez Ranchera Salsa but it didn't ruin the soup. Like others suggested I added a can a black beans -yum. I thought another can of chicken broth would have made it more like a soup but hubby thought it was fine. With the tortilla's crushed and added to the bowl, followed by the soup and a garnish of sour cream, chopped avocado and a single tortilla chip it was tasty and satisfying. Even without the cheese this was good and I will be making it again. Relatively quick and easy.