It gets 4 stars for being healthy- a whole red pepper in the mix... but it's a bit lacking in flavor in my opinion. I made it as written except for using fresh garlic and it was ok, but still a bit boring. Added sun dried tomatoes and a bit more lemon juice (and 3 cloves of garlic), but still wasn't my favorite. I like how healthy it is though- thanks for the recipe!

I love how versatile these are! I make a lot of cakes so have scraps galore or whole cakes from trying a new recipe that "just wasn't perfect". These are the perfect solution! To make these adult desserts, try mixing flavored liquers in the icing. Kahlua (and a bit of coffee), Amaretto and Bailey's were my favorites. I used homade vanilla buttercream and vanilla cake, but store-bought would work just as well. Also, orange extract and a bit of orange coloring, or nutella (in choc cake) would be great. Cover in chocolate and YUM!

Most definitely the best ginger cookie I've tasted- chewy soft and not overpoweringly spicy. They seem to taste better the next day, and stay nice and soft for days. I preferred them NOT rolled in sugar, but that's just personal preference. I don't like things overly sweet. They were easy to make and the dough was great to work with.

Absolutely no complaints- these cinnamon rolls are phenomenal. I've always been too afraid to try making them but have made them twice now, and both times it came out perfectly. Perfectly risen, excellent texture and sweetness, and picture perfect. I used regular all-purpose flour and added 4 tsp vital wheat gluten. I also used a bit less cream cheese (and it was light) since that was all I had, and the icing turned out great. Anyone complaining about the dough being too dense or tough is doing something wrong. Make sure your yeast is fresh and that it rises properly. I placed a big bowl of hot water in the (cold) oven with the rolls like someone suggested and it rose perfectly without drying the tops- and no need to cover them. Always get rave reviews over these.

I made it as written and thought it was perfectly fine, but lacked a little something I thought. I added a can of drained rotel, some cumin and a bit of chili powder and it was pretty darn good. It was kind of juicy, so next time I make it, I'll thicken it a bit with flour so my burrito won't leak quite so much. Overall, a great dish since it is SOO quick and easy to prepare.

Excellent recipe that's not hard and you get a super fancy looking and tasty product! Did as many others did and made 2 coffee layers with double the coffee (1 Tbsp per layer), and put an extra Tbsp of Kahlua in the coffee to brush on the cake layers. Made it twice and rave reviews each time. To help stabilize the whipped cream frosting, I added gelatin: 1 tsp dry gelatin to 2 Tbsp cold water in a small container. Let it sit for 5 minutes, then nuke for 20 seconds or until dissolved. Let it cool to room temperature. Add it to the cream just as it starts to form peaks, and continue as normal. No weird texture or taste. It will still get softer and may start to slide off the cake if you leave it out for more than 2 hours, but in the fridge it lasts indefinitely (doesn't seperate at all).

This recipe is excellent with some slight modification. I used 2 granny smith and 2 gala apples to balance the tart and sweet, poured only about 1/2 the maple syrup on top of the apples (didn't mix, it all blends when baking). I would use a little more if using all granny smith, less if using sweeter apples. For the topping, I cut the butter in half, and added some cinnamon and nutmeg. It was DIVINE served warm with vanilla ice cream. Had a subtle taste of maple without being overpoweringly sweet. Threw out my old apple crisp recipe on the spot.

Great recipe. Even though the texture was light and moist, I was hoping for a slightly smaller crumb- still very yummy though. To make this spectacular, I made this in a 10x15 inch dish (still rose very high), and added 3 rows of cream cheese filling under the streusel (used 1/2 brown sugar and cinnamon for the struesel). For the cream cheese mixture, I combined an 8oz pkg of softened cream cheese w/ 2-3 Tbsp milk, 2 Tbsp sugar, and 1 egg. Everyone RAVED about it... will definitely make again.

Excellent recipe! You always get the skeptical ones that eyeball all the "things" in the mashed potatoes, but they always end up loving them (even the carrot haters). I use light velveeta instead of cheddar sometimes, leave the skins on the potatoes, skip the jalepeno, use less butter and make up for the dryness by adding nonfat milk. If you use the extra sweet Niblets corn, it tastes awesome.

Made some very highly suggested changes to the recipe that yielded an absolutely awesome, perfect cookie: increased PB by 1/2 cup (crunchy highly recommended), added an extra cup of oatmeal (non-quick cooking), butter (salted) instead of margarine, used butter flavored crisco, added vanilla, decreased salt to 1/2 tsp and added in an extra 1/4 tsp of baking soda. They were crispy on the outside and soft/chewy on the inside, with a great texture. I dropped rounded spoonfuls and they flattened out to a perfect thickness- not at all thin and flat. The oatmeal and extra baking soda helped to prevent that. Baked em on parchment paper on an airbake pan for 13 minutes at 350. Yummy warm out of the oven and still perfect the next day.

Hands down, one of the best chocolate chip cookie recipes there is. Followed the recipe as is, and wallah! Nice thick, beautiful cookies with slightly crispy edges and wonderfully soft and slightly chewy insides- I didn't think they were really cakey. I like that they're not thin, gooey and underdone in the center like the Tollhouse cookies. Got comments like "you could sell these"! Also tried them with 1 C choc chips and 1 C chopped toffee- also good. I don't understand what happened to the people that ended up with hockey pucks- these were easy and came out consistently good- twice. Thanks a million Beth!

Toss out your old pumpkin bread recipes- this is it! Very moist, awesome smell & flavor, and the combo of sweet and tart are perfect. They make beautiful muffins as well (12 jumbo muffins per batch baked @ 30-35 min). I added twice the cranberries, subbed in 1 C of whole wheat flour, 1 C of brown sugar, halved the oil and replaced with either applesauce or more OJ (both came out great), and a few Tbs of wheat germ. Added walnuts to one loaf- I highly reccomend it. These healthier substitutions in no way compromised taste. I think I can stand to cut out at least a 1/4 C of sugar- but that's just personal taste.

I thought this was a great combination- used it in Pumpkin Cranberry bread with great results. Allspice is slightly similar to ground cloves anyway (a bit more mild- which I like), so I didn't miss the cloves at all. Thanks for saving me a trip to the store!

Ok, here's yet another great review for an awesome recipe. The sauce WILL make or break this recipe- so unless you have a jarred sauce you swear by, I suggest making a homeade sauce. The sauce I make is not very time consuming at all: 1) Add 3-4 cloves minced garlic when browning beef & onion. 2) Dump in a 32oz can of tomato sauce and 2 chopped tomatoes (fresh or stewed). 3) Add 1-2 tsp Italian seasoning, 1-2 tsp yellow mustard, 1 T sugar, 1 tsp lemon juice, 1 tsp Tabasco, and salt & pepper to taste. Just simmer for 15 minutes, and there you have it- great for spaghetti, lasagna, and definitely try it for this awesome ziti recipe! I cook by taste, so you might want to alter the amounts to your taste- more sugar if too sour, more lemon if you want more tang, etc.

Even though there are already a million reviews, this awesome recipe warrants another. I tried this recipe as is (but without the topping, and baked in jumbo muffins tins, it was very good. I tried it a second time, substituting the milk with a 1/2 cup of buttermilk, and added 1 tsp of vanilla- it was absolute heaven. If you double the recipe, it makes 8 nice-looking jumbo muffins (fill tins almost to the top). I baked the jumbos at 375 for about 25-30 minutes. Fresh berries do taste better, but frozen works just fine. You'll soon know this recipe by heart because of all the requests you'll get for it.

You can definitely still taste the tofu, but much less so after you chill it for at least 2 hours. I used silken tofu instead of firm and the texture was a cross between pudding and mousse- not bad! I made it low carb by using sugar-free dark chocolate. Overall, pretty good considering it's healthy, easy and in my case, very low in carbs. Give it a try!

Great reviews every time I make this. A wonderfully new way to serve up veggies. Thanks for the recipe!

Very simple and very good. Made it with and without chicken skins- both came out good, although one was obviously less healthy.

Excellent mac-n-cheese, very creamy and cheesy. Skipped the bread crumb topping and used 2 C of dry macaroni instead of cooked and it still came out great. It's even great if you don't bake it!

This soup is a really yummy, winter comfort food. A great way to eat your veggies if you don't mind a few extra calories (ok,...a lot of extra calories). I will be making this again, but maybe with some 'lighter' revisions.