This is an excellent quick bread and versatile. I made a few modifications - I used lowfat buttermilk instead of regular milk, reduced the butter to 2T instead of 1/4c, used only 1/2 cup white flour (the rest whole wheat), and added 1/4c ground flaxseed (which thickened the dough to the point where i had to add a few splashes of milk). Since I was making this to go with dinner, I also went savory--added a few tsp dried rosemary, black pepper, and a shake of dried oregano. The sweetness of the honey mixed with the herbs and the nuttiness of the walnuts was really a nice treat. Overall, this bread would probably be just as good with less honey, but the sweetness is a treat. Thanks for a great and easy recipe!

I thought these were too sweet for ginger cookies - next time I will try reducing the sugar to 3/4 cup and perhaps leaving them plain instead of rolling in sugar. I increased the ginger to 3 tsp and the flavor was perfect. Also, mine flattened out and didn't stay raised like in the picture. They looked like they'd be crispy ginger wafers, not big soft cookies--though the texture was true to description--soft and pliable, just thin and flat. I may try these again with some modifications. Thanks for sharing the recipe!

Excellent! But to be fair, I made a few modifications. I used 3 large bananas plus the one sliced one, I halved the oil and added 1/4 cup milled flaxseed, added 2 T reduced fat sour cream, and added a pinch of salt. I found it to be plenty sweet, though I don't like my breakfast breads tasting like cake so this was perfect. The walnut flavor comes through beautifully, it's full of great nutrients, and it's very satisfying alongside a cup of coffee. Thanks for the recipe!

It's possible that I didn't do something right, but this bread was terrible. Not knowing what I was supposed to do with the sausage, I added it raw to the wet ingredients per the instructions, and it made kind of a thick sludge to which the dry ingredients were added. Once baked off, the bread was just very dense with a strange flavor, vaguely resembling sausage, and clashing horribly with the spices and sweetness. I also thought the bread was too sweet, but then again I tend to not like things as sweet as the average person. Perhaps the sausage should have been cooked and crumbled, and then folded into the bread batter? I could almost see that -- sort of a sweet/savory kind of holiday bread. I hope I just misunderstood the instructions!

Very good, easy recipe. I did these as drop biscuits as the dough did seem too moist to roll out. I also substituted half of the flour for whole wheat, and then added a pinch of sugar and some grated parmiggiano. These would work well as easy herb biscuits too. I baked on a stone pan and they came out perfect - browned on the outside and moist inside. Note: if you like heavy, traditional butter biscuits, this may not be for you - but I prefer the lighter (and healthier!) texture that these produced.

As tasty as they are easy! I used reduced fat peanut butter, substituted Splenda for half of the sugar, and followed another reviewer's suggestion of adding a pinch each of baking soda and salt. I rolled each cookie into a ball, flattened them with my thumb, and added a dollop of jam in the center (I think the jam really made the cookies). Bake time was slightly longer than stated in the instructions and it was definitely necessary to leave the cookies on the sheet to cool for a while. Texture and flavor were terrific and these couldn't be easier to make!

A nice twist on alfredo! I did make a few modifications though. I substituted chicken broth for the butter, lowfat evaporated milk for the regular skim, and lowfat ricotta for the part-skim. I also added a hefty shake of white pepper. The consistency was smooth and perfect! Also, no need to steam the broccoli separately - just throw it in the pasta pot during the last 2-3 minutes of boiling.

If you double the dry ingredients and make as drop cookies, these are absolutely wonderful. I made a few other changes: traded Splenda for the brown sugar (kept the maple syrup in though), skipped the raisins, and added about 1/3 cup chopped walnuts. The texture was terrific! Dense and moist, very satisfying with a glass of cold milk. Nutrition information for my revised (no sugar) version (24 cookies): 50 calories, 1 g fat, 2 g protein, 1 g fiber.

Yum! I love the consistency of these cookies - crispy/crusty on the outside and chewy inside. I used 3 bananas, which sweetened them enough where I can probably reduce the sugar next time. Beware if you increase the bananas, though - the peanut butter flavor won't come through as much. Adding some chopped peanuts might do the trick. Also, I subsituted Splenda for all of the sugar, added the yoke from one of the eggs, and added 1/4 cup of ground flaxseed. Half a cup of raisins was plenty, especially if you plump them first (I covered them with water and microwaved for 30 seconds). These could also use a pinch of salt but were fine without. Overall, these were a terrific, wholesome snack and were perfection with a glass of milk!

WOW - if I could give this 20 stars, I would. I substituted evaporated milk for the cream and it was plenty rich. We served this over a small amount of whole wheat angel hair, and the flavor was amazing -- seriously tasted like something from a restaurant! I did find that I had to add quite a bit more wine as the pork cooked, as the pan really dried out. I could see even skipping the pork and using the sauce over pasta as a main dish for my vegetarian guests. THANK YOU!!

This was excellent -- even though I forgot to add the rosemary the first time I made it! The flavor was wonderful both ways, though. The vegetables get SO sweet when they are roasted like this! I reduced the amount of oil slightly, as I don't think it really needs that much, and I cut the chicken into chunks to absorb more of the marinade and also cook faster. And of course, I tripled the garlic. To prevent cross-contamination from the chicken, I tossed the veggies in a bag with some of the marinade spooned in, and then poured the rest over the chicken. The recommendation to cook the veggies while the chicken was marinating worked out perfectly. Thank you!

Delicious and very satisfying, especially on a chilly evening. I used boneless, skinless chicken thighs and it matched well with the lentils. The chicken came out very tender. I had to add about an extra cup of water as the lentils cooked. I actually thought that the flavor was delicious before adding the tomato sauce, so I might try omitting it next time for a change. Definitely use fresh rosemary if you have it on hand, and don't skip the lemon juice -- it really brings the flavors together at the end. Thanks for a great recipe!

This is exactly what rice pudding should taste like. I used about 3/4 c of half and half and 1% milk for the rest, and it was almost too creamy! Next time I'll stick to the recipe or maybe try evaporated milk. Also, I used liquid egg substitute instead of the egg and it worked out great. A terrific way to use up that rice from leftover Chinese food!

Wow! I'm not one to rave about bread recipes, but this one is really good -- or, the modified version I made was really good! I switched half of the flour for whole wheat pastry flour and added about 3/4 c chopped walnuts and a pinch of cinnamon. I left out the rum extract, but the flavor from the raisins came through very nicely. The texture reminded me of Russian Easter bread (Kulich), which I have been enjoying for years. Thanks for a great recipe!

This was a definite hit with my husband and house guests. Since tomatoes are not in season, I used slices of red, yellow, and orange bell pepper on top. Beautiful presentation! It did take over an hour to bake, so be sure to plan accordingly.

Outstanding and very easy - but beware, this is VERY sweet. I made some modifications to bring it down a notch. I used 18 oz of chocolate instead of the 2 lbs, and still probably came close to doubling the cereal. I added the pretzels after I had mixed the chocolate with the cereal to preserve the salty/sweet mix. And lastly, I skipped the candy coated pieces and added sweetened dried cranberries instead. Other ingredients would work well in here, but don't skip the oat squares - the sweet cinnamon flavor and crunchy texture are what makes this mix stand out!

These cookies turned out great -- even after I realized that I didn't make them right! I used soy protein powder instead of soy flour, which I'm sure altered the result (although that made them even higher protein, so I guess that's good). I also added a dollop of crushed pineapple (with juice) to increase moisture. I baked them for about 6 minutes and they stayed nice and soft -- in fact, I think they tasted even better the next morning after sitting in the fridge overnight. I think a dash of vanilla extract might be a nice addition next time. In any case, these were a compact and very satisfying on-the-go breakfast, perfect with a cup of coffee. Thanks for sharing!

Excellent recipe! I "healthed" it up a bit by making the following changes: switch out two of the cups of flour for whole wheat pastry flour; add a cup of wheat bran for extra fiber; use 1/2 cup of unsweetened applesauce and 2 Tbs of canola oil instead of 3/4 cup of oil; replace one cup of the sugar with Splenda; leave the skins on the pears for extra fiber and nutrients. I didn't have pecans on hand, so I used walnuts. Also, I reduced the sugar/splenda to 1 1/2 cups instead of 2 cups, and I still thought it was unnecessarily sweet. I'll probably cut it down to 1 cup next time. All in all, this was a delicious was to use up those pears!

I thought this was a solid, reliable mushroom sauce -- nothing out-of-this-world unique, but just right when you want something classic. We used this over sirloin steaks, and it worked out great. Preparation was easy and the kind of thing you can have on the stove while multitasking preparation for something else! I used plenty of garlic -- probably quadruple what the recipe called for. I used cornstarch instead of flour for thickening, and I would NOT recommend doing that -- it made it a bit too gooey. Next time I will definitely try flour. Great overall though!

This was OK, good for a quick meal that you can make with pantry items. I found it to be a bit watery, but that could be because I sprinkled the feta on top instead of mixing it in (thought it would look more appealing and less muddy). The lemon flavor was good, but next time I would be more generous with the oregano and pepper. Kalamata olives were a nice touch. Overall, it was a very satisfying weeknight meal that I will probably make again.