I diverted a lot from this recipe, but there is nothing wrong with doing it as stated. I had purchased a loaf of "Apricot Cheese" bread from a holiday bazaar. Came home and it was dry. I was disappointed and wanted to still try something to make it yummy. I doubled this recipe and used the apricot bread. It had nuts in it and I decided to skip the raisins. Also when making the sauce I ran out of sugar so used some of the baking Splenda also and I didn't have a real lemon so used lemon juice from the fridge and then orange rind. Super yummy :)

I had 1 small eggplant and 6 of the long skinny ones and tried out this recipe. I just filled the bottom of the pan with about 1/4" of oil for the frying. Turned out good. Husband doesn't normally like eggplant, but he liked the recipe, but you know everything is better fired, right? ;)

I used fresh dill and wild caught salmon. I'm not sure a farm raised salmon has the strength of flavor to stand up to the flavors in the sauce. Also, I think make sure to plank it--I think the cedar adds to the flavor balance. Next time, I might reduce the sugar--salmon as a fish doesn't generally need it. This is my go-to recipe for planking, and I think suits NW caught wild steelhead salmon very well.

Very flavorful. I made some changes that were pretty much just easier. I had about double the white beans leftover from a previous recipe so put that in (made from dried, as I don't use canned beans). I used vegetable broth rather than beef because I have some good veg broth starter. Cooked up the sausage a bit earlier so that it could sit on paper towels for awhile and get as much fat wicked out prior. Also, since I was getting canned tomatoes anyways, I got the italian flavored kind. Parents and kids alike enjoyed this meal. I will make again.

I only gave it 4 stars, because if I used the full amount of bbq sauce, I know I wouldn't have liked it. I chopped the roast as it wasn't moist enough to shred. I first put the roast cubes in the crockpot and then squirted in the bbq, stirring, just enough for decent coverage. I also used frozen vegetables instead of canned as I just don't use canned vegetables. This is a good recipe to use up a dry roast.

It just made kind of a weird mush. I'm going to try scraping off the top and baking the bottom more for the leftovers before giving up. Maybe the top and bottom should just be made separately and combined at the table.

YUM - added 1 tsp of vanilla, just because I'm inclined that way and used sourdough bread. The sourdough makes it a little easier to work with because it doesn't fall apart as quickly and the sweet/ tang contrast was nice.

YUM! I'm not a huge cake person (would rather eat a pie) but this cake is awesome. Not too sweet. I made a couple of mini cakes for me and my son and scarfed those up and used the rest to make cake balls. I really don't see making any cake but this one ever again ;)

Found the recipe done "as is" is too sweet, but if you avoid the frosting/ filling and just eat the cookies like normal they are super yummy.

Just remember that with the spices the frosting won't be white. Tastes good and actually enhanced the cookie flavor, which is neat as I tend not to like frosting. I used it with the Gingerbread Boys recipe by Janice Brubaker.

I tend to make this in the crockpot, so when I actually made it on the stove, the rice was not cooked enough. Probably should double the rice time or switch it to white rice.

I made this using the recipe on this site: Easy Pesto by Rebecca James Thompson, which uses almonds instead of pine nuts. This is very yummy, but very rich. Which can be good as it keeps people from eating too many at a party. I think I prefer bruschetta, but I may make this again. I burned the first bread, so watch out! The second bread I purchased a par baked loaf and that worked great! I also ended up not making it when I planned and it stored in the fridge mixed up (not on bread) great, so you can make it a couple of days before a party and just do the bread part day of. I also had leftovers which worked well in pasta.

Too sweet for me, though it does have a nice tang with the cream cheese.

Very yummy and enjoyed by all ages. I substitute 1/4 cup of the all purpose flour for wheat germ and I use 2 cups of whole cranberries. I also substitute applesauce for the vegetable oil.

I made changes to these muffins just like I would my pumpkin muffins to make them healthier. Flour: 1 c all purpose, 1/4 c whole wheat and 1/4 c wheat germ. I don't keep pumpkin pie spice on hand so I did for spices: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp allspice, 1/8 tsp cloves, 1/4 tsp nutmeg. I also substituted 1/4 cup applesauce for the butter. It's easier just to make pumpkin muffins, but this gives a nice change.

Quite yummy. Reheats better than breakfast muffins.

Very yummy. Would be very pretty as a salad for company. I used fresh oranges rather than canned mandarins.

These muffins are quite tasty as stated. I have made them twice and will continue to make them. The first time I made them I substituted oats for oat flour and cut the sugar to 1/8 cup. These were quite popular, but since I like to freeze my batter into the paper cups I wanted to see if I could adapt this recipe to freeze quicker and I wanted to try and cut the sugar some more. The second time I substituted oats for oat flour, cut the all-purpose flour to 1-1/4 cup, added 1/4 cup of wheat germ, switched my 1/8 cup of white sugar to brown sugar, cut the oil to 1/4 cup and cut the honey to 1/2 cup. These didn’t seem to freeze any quicker. So, the final recipe that I will be sticking with is using the oats, 1/8 cup of white sugar, keeping the wheat germ and only using 1/4 cup of oil. These were popular with the 15 month old, all the way to the grandparents.

It's nice to sometimes have these meal in ones. I didn't bother with the sesame seeds or drizzling the butter. I also cooked it, froze it and then later reheated it before eating since I cook in bulk. The reheated version was watery at the bottom, but otherwise fine. The final product I felt needed some more flavor so I added seasoned salt, pepper and garlic powder to taste. Next time I think I will add the peas later to minimize their cooking time since frozen peas are essentially already cooked.

I had made a whole chicken that I didn't like, so I was looking for a way to use the chicken, but make it tastier. My husband and I really enjoyed this recipe. I already had store bought hummus so I used that and I used a frozen veg mix that was broccoli, green bean, mushroom and onion. Thanks for the idea, would have never thought of making these wraps on my own.