I used this recipe as a guide/base for my own creation. Basically instead of one of the cups of flour I used 1/2 cup whole wheat flour, 1/2 cup rolled oats and a 1/4 cup ground flaxseed. I also added another egg, and 1/2 tsp. coconut flavoring. Omigod these came out amazing! We ate the 1st batch before the 2nd batch was done baking.

This was great-- The things I used were: white chocolate chips, tortilla chips, Snyder of Hanovers peanut butter sandwich pretzels, and peanuts. I only used 1 bag of popcorn and just eyed the appropriate amounts of everything. It was great.

I was so happy to see this recipe-- because I was looking to make my grandmother's brisket recipe (almost identical to this one- with the Heinz Chili Sauce) but I wanted to make it in a slow cooker, which I had never done. Omigod- it came out so much better than I had ever made it in the past... and I didn't have to keep basting it every hour, I didn't even touch it for 11 hours and it was so tender and amazing. My changes were-- since I am temporarily living in Australia had to make my own Heinz chili sauce-- got recipe from http://www.recipezaar.com/192123-- then did not add onion soup mix, and added a lot of kind of thick sliced onion under the brisket and on top. It came out so amazing. Note-- the brisket was so big I had to fold it up the sides of the crockpot-- but it shrunk so much it was perfect. I'll never make brisket in the oven again! I served it with a sweet potato casserole which was mashed sweet potatoes topped with marshmallows and sweetened flaked coconut and baked.

I read the reviews about them coming out to crumbly, and the mix looked really, really dry.. so I added some rice bran oil-- they were delicious, but still kind of falling apart (though not too bad)-- next time I would add the rice bran oil (for moistness) and I would double the honey (and skip the sugar) to try and have them stick together better. I also added chopped dates.

This was the best hot chocolate ever. Omitted the coffee-- and only had milk chocolate chips (which I don't even like, they were bought by mistake), but did everything else- including pouring thru a metal strainer. So good.

I doubled this recipe (made 8 servings)-- I made changes based on reviews and what I had in the house. I omitted the sherry, and green pepper. I added a chopped carrot to the onions when I sauted them. As others said, it looked way, way too thick. I used about 1.5 cups 2% milk, and 1.5 cups whole milk-- then after seeing how thick it was I probably added about 3 cups water. For the corn I used 1 fresh corn cob (shaved off the cob, obviously), and a big bag of frozen corn. And only one can of cream corn- that's all I had. Added a tsp. of sugar. When I added the corn to the soup, I also added a cut up potato, and added colby shredded cheese-- but only at the last few minutes. Sounds like a lot of changes, but it really wasn't too different from the original, and it was really good. And by the way- I made this all with my 3 year old helping.. he washed all the vegetables (he spent about 10 minutes on each one :).

These brownies came out great. I made them with my 3 & 4 year old boys-- they had big fun doing it, and it didn't make too many dirty bowls, which is always a bonus. The only change I made was, as someone suggested, for the sugar I used 1.5 cups brown sugar and 1.5 cups regular (I actually used a raw type for the white sugar). Great recipe.

I don't know what went wrong with this. My loaf had kind of a swirl of something dark colored and bitter tasting in it. Maybe the baking soda was not mixed well enough? (Why would it be dark colored though?) I believe the recipe should instruct you to sift together the flour, salt and baking powder for even distribution. Even if the off taste is a result of my not mixing enough, I would still not rate it very high. I felt it was not sweet enough and needs more banana flavor in it. I used 3 large, very ripe bananas and 1/2 c white, 1/2 c brown sugar. It also took about 25 additional minutes to cook due to needing to reduce the oven temperature so the top didn't burn. Sorry, but I'd try a different recipe next time. I have an oven thermometer, so I am very careful about the oven temp.

This was good, but the taste was missing something. Maybe the egg and anchovy. I am pregnant, so I cant eat a dressing that calls for raw egg (Normally if I know the eggs are fresh and make it myself so I know they are handled properly this isn't a problem. Come on people, does anyone really know someone who has gotten sick from eating a touch of raw cookie dough or cake batter?) so I tried this one. I love garlic, but decided to cut it in half since my husband doesn't. It still smelled very garlicky, but didn't taste like a ton of garlic. It was however, pretty lemony. Be sure to use fresh lemon juice from an actual lemon, not bottled! I added a touch of S & P as well. Next time I'll add anchovy paste.

Oh my gosh, this was fantastic! I found my chicken was very easy to roll since I pounded them well. Even if you mistakenly make a hole in the breast the ham seals it so your cheese doesn't leak out. What I did find difficult was to remove the toothpicks after the rolls were cooked. I coated my rolls with a combo of flour, breadcrumbs & seasoning. After browninging in butter/olive oil I removed the rolls and added wine, bullion and 2% milk to the skillet. I returned the rolls to the pan and simmered for 30 minutes covered, turning frequently. I also doubled the liquid ingredients. After simmering, I removed the rolls and thickened the sauce with a cornstarch slurry; served the sauce on the side. I will certainly make this again. Note: Careful of how much salt you add, the ham may be salty enough. I didnt need any between the ham and bullion granules.

These were good, but nothing special. Standard blueberry muffins.