These rule -- I made them with cayenne and upped the volume of pepper and they were fantastic.

This recipe is even better than the old one I got from a cookbook in the eighties. Do put more bacon.

These are delicious! I used vanilla yogurt and cinnamon flavored applesauce because that is what I had, so I omitted the white sugar (but still used the honey). Perfect amount of sweetness! I also added some dried cranberries, which go really well in these muffins! I think next time I will do a cup of dried cranberries and raisins (I like golden raisins) and maybe some other dried fruits, too (apricot?). I also may add more shredded carrots and omit the pecans. Thank you, this recipe is really fun to play with!

Yum! I was craving chocolate chip cookies with some texture and crunch, but didn't have any nuts to put in them. So, I tried this recipe. I halved it, used butter and unsweetened coconut. I also reduced the white sugar by half and that was a good change. The cookies would have been way too sweet for me if I had used all the sugar and sweetened coconut. I didn't have corn flakes, so I used rice crispies and it worked fine. I think most kinds of cereal with a neutral flavor would work. The result was a buttery cookie with great texture. I will definitely make these again.

Mmmm mmmm, good!

This was very yummy. I was surprised. I usually don't like oven fried chicken because it's dry. This was very moist. I did change up the batter a little. I also used miracle whip instead of regular mayo. I didn't have regular bread crumbs. I used Italian bread crumbs mixed with saltine crackers and a little bit of French's fried onions. I added kosher salt instead of regular table salt. I also added 1/2 tsp of Emeril's seasoning. I increased the temp to 400 for an additional 15 min. The chicken was perfect! My husband loved it. I will make this again for sure!

It always baffles me how most chocolate chip cookies have pretty much the same ingredients, but the results can vary greatly. My old go to recipe called for a box of pudding mix, but the long list of unpronounceable ingredients on the pudding box was unnerving enough that decided to look for another recipe. This was the third recipe I tried and I think my search is over. The results were perfect. Buttery, but tall. I think the dissolving of baking soda in water makes them stand taller than your typical cookie using all butter. Chewy in the middle, with crisp edges and the perfect amount of vanilla (if you use good quality extract). Mine had to bake for 13 minutes, but other than that, I followed the recipe exactly. Everyone has a different idea of what a 'perfect' cookie is, but I absolutely can not see how someone could give this a bad review (one or two stars) if they followed the recipe. It may not be exactly to your taste, but it is in no way a bad recipe. I think it's common for people to let the butter soften too much. From my experience, cookies turn out better if the butter is just soft enough that it creams relatively easily. Butter that is too soft will result in a thin, flat cookie. Also, once you add flour, you really need to mix the dough until everything is barely incorporated and not one stroke more. Thanks for the recipe.

This is wonderful zucchini bread. I followed the recipe exactly the first time, and it was great. It was still delicious after I made the following changes: substituted whole wheat flour for one cup of white flour, substituted applesauce for all of the oil, and added 2 tablespoons milled flaxseed to the mix.

I made this pie as a compromise since my husband wanted an apple pie and I wanted an apple cobbler. It's the best of both worlds. I omitted the raisins and nuts and doubled the cinnamon to suit our tastes. I used three large Granny Smith apples and added an extra tablespoon of flour and the pie was still too runny. I'll probably increase the flour to 1/4c. next time. I ended up baking the pie uncovered for 45 minutes and thought it came out perfect. I didn't find the pie too sweet, but I did use very tart apples. I would definitely reduce the white sugar and/or up the lemon juice if I were using sweeter apples. I didn't see any need to double the topping recipe.

This cake is wonderful. Moist and very good flavor. You can still taste the sweet potato even tho there's only 3/4 cup. I put 1 cup of rasins and run them through the chopper with a little of the Bmilk. I put Cream Cheese Frosting on it. I took it to a Church Supper. Everyone loved it.

Once I found this recipe, I haven't looked any further. A great way to use up the monster zucchini stock in the summertime!

Always a hit! Definitely a go-to when I need a crowd pleaser. I make sure to melt the velveta with the noodles before I add everything else (make sure its not hot when you add the eggs). Also, I don't add butter. So So So yummy

Great recipe!!!And so easy!!! I simply frosted it with Cool Whip Lite a couple hours before serving, then topped with coconut and refrigerated until time to serve. Everyone loved it.

I'm sorry, but this cake did not work for me. It came out bland and spongy. I even added more cocoa powder as people suggested. Won't make again.

This was so delicious! The only changes I made were I omitted the mushrooms, used a baby greens salad mix, and used red wine vinegar instead of white vinegar. This was very fast to prepare and the flavors went together very well. I can't wait to make it again. Thank you for a great recipe!