I used diet coke ( a whole can) on my 8lb ham, marinated overnight in the baking bag then added the brown sugar coating as others suggested before baking for 4 hrs. It was super tender- fall off the bone, even! It seemed to need one other flavor element...maybe pineapple? Well, it was easy and I will make it again & add that! Now I have a ham bone & leftover ham to make my lentil soup!

Found this recipe to use a butternut squash on my counter. I cut down on the bell peppers, don't care too much for them....otherwise made it pretty much as written. I did cut the red chile pepper flakes in half and even that was a bit spicy for my group. Added some grilled pork loin to the leftovers and that was yummy. I guess I wouldn't make a good vegetarian! lol

I ran out of time to make the topping but just sprinkled cinnamon-sugar on top. Would have prefered that the recipe was written to make a dozen muffins. I only got 10 smallish ones. Will try applesauce instead of oil next time. Added zest of one lemon to batter, that was nice.

I added 1/2 cup celery & 1 Tb of Creole seasoning to the onion saute. I also used 2 cups of cooked, cubed chicken I had in my freezer. It's a good basic dish that I will make again. It really needs the Creole seasoning, 1 Tb won't make it spicy, just flavorful.

I did use some of the suggested changes such as blending the tomato/onion mixture and adding some milk & spices. But, overall we just weren't impressed. DH couldn't seem to get past the fact that the soup was orange instead of red.lol It was too much work for an unimpressive soup. Sorry, I really wanted to love this recipe.

Hi everyone! Thanks for all the good reviews! I'm glad that most of you are enjoying one of my favorite soups! Of course it is the nature of the beast to continue to tweak recipes and I thought I would share a slightly different stovetop version of this recipe. I didn't have any ham but threw in 2 smoked pork hocks (skin removed) and 2 cups of cooked, diced chicken meat from my freezer. I covered the pot and simmered this on the stovetop for about 1 1/2-2 hrs until everything was tender. Removed the pork hocks and picked what little meat there is and tossed that into the soup. You may need to add a little extra broth or water when you cook it stovetop. This makes it a little quicker if you don't have half a day to get dinner on the table.

I made this recipe as directed except that I used old fashioned oats,tossed in a Tb of wheat germ and used semi-sweet chocolate chips instead of milk chocolate. I was hoping it would be more cake-bar, but it was more of a crumbly crust. Certainly not something I could imagine eating in the car...I would have it everywhere! Over all it was tasty and easy, even though it wasn't the recipe I was looking for. I found that chilling the bars made them much easier to cut. I'm sure my kids will love them.

I decided to cut the calories on this recipe when I made it. I used Splenda for 1/2 of the sugar and unsweetened applesauce for 1/2 of the oil. Both worked great! I also added in an extra cup of apples and added the 1 cup of (skim) milk, as others had suggested. A very moist cake and the chunks of apples almost make it seem like an Apple Pie-Cake. The chunks of apple make this recipe different then most apple cake recipes. Yummy! I keep this cake in the fridge.

Very yummy! I grilled my ham steak and cooked the apples separately. I used two of each apple otherwise we wouldn't have had enough to go around. I served this with fresh shredded yams sauteed in a little butter with raisins thrown in and a quick drizzle of maple syrup added. The yams cook up super quick and go great with the flavor of the ham steak. It's 110 degrees here in Phoenix but this meal made it feel like fall! Mmmmmm

This is sooo yummy! I used only 1 1/2 cups of sugar and half of that was brown sugar. I used skim milk with a little lemon juice in it for the buttermilk and only half of the frosting recipe. Baked for 65 min at 300 degrees. Skipped the freezer trick. You can chill the frosted cake and then cut and wrap in foil to freeze individual servings. Great for lunch boxes! If you've ever had Sara Lee's Frozen Frosted Banana Cake, this tastes just like it.

I personally don't eat biscuits & gravy but I made it for the first time with this recipe for my boyfriend. He loved the flavor of the gravy. I did decrease the amount of sausage to about 5-6 oz and used reduced fat sausage. I was disappointed with the biscuits. I admit, I'm not a fan of rolling out biscuits and thought that this would be a good cheat. Next time I'll either buy the giant biscuits in a can or actually make them. We're used to enormous biscuits at the restaurant we go to. Over all- it's a keeper!

Following others recommendations, I cut the butter down to 1/2 c. then added 1/3 c. mini choc. chips and cut the hazelnuts down to 3/4 c. After they were all done I dipped the bottoms in melted choc. chips with a little crisco mixed in. These were wonderful! And YES! My house smelled good all day! So easy- my first try at making biscotti.

Perfect! I cut down on the pepper (personal preference)and used Miracle Whip Lite, otherwise made exactly as stated. Just like Mom's!

Ok, I admit...I rarely make a recipe without tweaking it along the way! My changes on this recipe were mostly to decrease the sugar and fat (although the topping I added made up for it!). Cut the sugar to 1/2 cup each, I substituted Equal's Sugar Lite for the white sugar. Use 1/2 cup butter & 1/4 cup unsweetened applesauce and increase the banana to about 1 1/2 cups. Here is the ingredient that sent these bars over the top - I sprinkled the bars with 1/3 cup chopped Butter Toffee Walnuts before baking. Refrigerate before cutting. We keep them in the fridge b/c we like them cold. We couldn't stop eating them. The whole 9x13 pan was gone within 24 hours. :O

This dish was good, but I decided it is more of a start point for experimentation. It is moist and tasty, however, for the cost of the crab, I couldn't really taste it. Other fillings come to mind such as ham, chopped broccoli, or spinach. I think I would change the filling and add seasoning to the sauce. Everyone enjoyed it. We served it with a wild rice mix.

I just made this for T-giving and test tasted it... Mmmmmm very good! I was surprised by the amt of sugar called for, so I substituted Equal's Sugar Lite for 1/2 c. and then 1 1/2 c. sugar. That seemed to be fine. I also ran out of white vinegar & ended up using red wine vinegar for 1 1/2 cups of the vinegar called for. That worked great too! I diced up one apple and added that while cooking. This recipe is a keeper!

Here are the changes I made on this recipe to make it lower in fat & calories (there was no way I could bring myself to use a cup of butter! Yikes!)As another suggested I reduced the baking mix (reduced fat) to 2 1/4 C. and incr. the cornmeal to 1 cup. I decreased the sugar to 3/4 c,substituted Egg Beaters for one of the 3 eggs, and used 1/4 c. melted butter & 1/2 c. Lite sourcream. They were very moist! To make 18 muffins fill "Pam" sprayed cups with 1/4 c. of batter and bake for 18-20 min. These were fantastic fresh out of the oven, and I'm anxious to see if they're even better tomorrow with my soup.

I made these and they were very good! I used 3 large bananas (probably was more then the 1 cup called for in the recipe), substituted 1 cup of cake flour for part of the all-purpose, and cut down on the sugar by 1/4 cup. If you refrigerate the bars after you frost them until the icing is firm, you can then cut them into individual servings and store in the freezer between wax paper sheets. They freeze beautifully and are great to have on hand for a quick dessert.

I made this recipe as written except used minced garlic instead of slices. The marinade is wonderful,the rosemary adds a great touch (I'm not usually a fan of it). I'm not sure if the ribs I had were prehistoric-sized compared to other people's but they took forever to cook (maybe 1 1/2 hrs total?? I lost track). the meat was tender but it was not falling off the bone. I think I'll try this marinade with a different cut of pork... maybe chops or a loin. Very, Very Good!

I'm being generous when I give this recipe 2 stars. I didn't like the texture of the sauce, almost a curdled effect. Maybe it was the type of cheese I used-not sure. Took forever to cook even though the potatoes were paper thin. I guess I was looking for a thicker, cheesier dish. I'll keep looking for a good Au Gratin recipe instead.