This is my new "go-to" pancake recipe. I used about a cup of milk because I like my batter to be a little less thick and added 1 tsp. vanilla extract and 1 tsp. butter-flavored extract to the batter. Otherwise, I kept the ingredients the same and followed the directions exactly. I cooked them on an electric griddle at 350 degrees. I couldn't believe how light, fluffy, and moist they were -- like some from a favorite diner or restaurant. WOW!

These were great! I used 1 cup of natural peanut butter and 1 bag of mixed chocolate/peanut butter chips, but followed the rest of the recipe as is. Definitely moist and chewy, with a subtle peanut butter flavor! These will be a repeat, and I may add them to my holiday cookie list, too.

Delicious! I didn't really notice any difference in the texture of the French toast with flour added to the recipe compared to that I normally make; however, the flavor was good and it turned out fluffy and moist. For those seeking a butter flavor, you could try adding a tsp. of butter-flavored extract to the recipe (I use the Wilton brand in French toast and pancake recipes).

This was absolutely amazing. I followed the recipe ingredients pretty much exactly, except that I reduced the hot pepper sauce (I used Tabasco) to one tablespoon. For the Asian chile paste, I used Lee Kum Kee Chile Garlic Sauce, which I found in the international area of the supermarket. I marinated the shrimp with a cup of washed and sliced mushrooms for about a half hour, then I added the shrimp, mushrooms, and marinade to a pan with frozen stir fry vegetables and let everything cook for about a half hour. I served it over white rice. This is absolutely delicious and I'm definitely going to make it again.

Awesome salad! I agree with other reviewers that it's okay to mix and match the veggies according to one's tastes. I used this recipe as a jumping-off point for my own version, with green beans, wax beans, garbanzo beans, dark red kidney beans, and sliced beets. For the dressing, I reduced the sugar to 1/2 cup (I used "Sugar in the Raw"), and paired that with 1/2 cup white vinegar and 1/2 cup balsamic vinegar (for an extra kick). I added minced garlic and fresh cracked black pepper before giving everything a toss. This salad gets better with time, so if you can make it a couple hours before you want to serve it, the veggies will marinate in the dressing and it will taste amazing.

Well, this recipe is one I'm definitely going to keep. I made my own poultry seasoning (thyme, rosemary, marjoram, sage, black pepper) and used 1/3 C Frank's Red Hot sauce since we like the taste. Also, I combined ground turkey and chicken. I also added some onion powder, garlic powder, and Worcestershire sauce to the meat mixture. I started them on a griddle pan and finished them in the oven at 350 degrees for about 15 minutes; I served them on buns with low-fat Swiss cheese (less fat than the blue cheese sauce, although that looked yummy!). This was delicious, and I'll definitely be making this again.

Wow, this was so delicious and healthy! I reduced the ingredient amounts to serve one person, and served it over white rice. I cooked stir-fry vegetables in the sauce along with the shrimp. I am definitely going to make this again. I bet it would be fabulous with chicken, too.

My husband wanted peanut butter cookies, so I thought I'd give this recipe a try. Wow, these cookies are so delicious -- soft, peanut-buttery, and chocolatey! I used an entire cup of all-natural peanut butter and chopped up some mini Snickers bars to use in place of chocolate chips since I didn't have any in the pantry. (I can envision using mini Reese's Pieces or white chocolate chips in this recipe, too). Instead of doing these as drop cookies, I rolled the dough into balls and pressed them gently with a fork to create the traditional peanut butter cookie appearance.

If you love the taste of almonds, these will blow you away! I love them. We dust ours with a little powdered sugar for a "snow covered" look.

I made a few changes that others suggested, including substituting 1 C of oil for the shortening and increasing the sugar to 2 C. I also used 5 (yes, 5!) tbsp. of cocoa for an extra-chocolatey flavor. I experienced the same problem another reviewer had with the baking time: after 30 minutes in the oven at 350, the center of the cake was only starting to cook. I noticed that another reviewer cooked hers for 50 minutes, so I increased the time and crossed my fingers. The result? After 45 minutes only the outer part was done, so I covered the pan with foil to prevent burning and put it in for another 15. I'm not sure what would cause this problem; I'm not a very experienced baker but I usually don't have this issue with other recipes (or store-bought mixes). A bit confusing there. Also, I'm not sure what the frosting debate is all about...it must be regional preference whether to put one kind or another on the finished cake. Just go with what YOU like! Myself, I didn't use the recipe that went with the cake, and rather, used a store-bought kind (buttercream) as a time-saver. The flavor was intense, chocolatey, and delicious. I thoroughly enjoyed it. However, I'm not certain I'd make this recipe again due to the mediocre results I had this time with so much effort. Four stars for great flavor but unreliable results...

Delicious! The guests at my party ate this up! I made this recipe using medium heat spicy sausage and medium salsa. I also used a hand mixer to combine the sour cream with a block of cream cheese before adding that layer. I made sure to chill this dip in the refrigerator for a few hours before serving to solidify all the of layers. I suggest serving scoop-shaped tortilla chips with this dip.

Mmm! I made this fresh (no baking) to eat piled on "roasted garlic bagel crisps." It was delicious after only 15 minutes of marinating. I love my bruschetta with plenty of "bite," so I added an additional teaspoon of balsamic vinegar for extra kick. The delicious aroma of garlic and basil is absolutely fantastic, and the colors make it stunning, too. I'll be making this for a potluck the first chance I get!

My husband and I really enjoyed this salmon recipe. (It was even worth the trouble it took for me to skin the salmon -- flashbacks to high school biology class were *not* helping there!). Like several other reviewers, I ended up marinating and cooking the salmon in the same glass baking dish covered with foil. I think marinating the salmon for the entire hour was worth the wait; the flavor was extraordinary! I also added dill and a touch of paprika to the marinade. The dill flavor was an excellent complement to the fish; I think I would have missed its flavor had I not added it. Overall, a delicious recipe, and one I will likely make again!

My husband approved of this recipe! Like a few other reviewers, I added butter to the Italian bread crumb mixture before coating the chicken, then put the chicken in a glass baking dish lightly coated with EVOO and marinara sauce with a few tablespoons of chopped garlic. I baked it at 375 for 30 minutes. In the last five minutes of baking, I melted mozzarella cheese on top of the chicken breasts. To serve, I put the chicken breasts on top of spaghetti and covered everything with another layer of marinara. The chicken was moist and flavorful, though I think marinating it in something like Italian dressing for a few hours before coating it with bread crumbs would add an additional layer of flavor to the meat.

I'd never made my own lasagna before, but after reading all the reviews I thought I'd give it a try. It was amazingly easy to follow and the results were fantastic! Like another cook, I soaked the lasagna noodles in hot water before layering them in the baking dish. 20 minutes was too short; if I tried that method again I'd probably soak them 30 minutes. Instead of using chopped fresh garlic cloves and fresh onions, I substituted chopped garlic from a jar and dried minced onions. Since my husband is not a big fan of ricotta, I used large curd cottage cheese (drained and rinsed with water to remove the whey). I loved the taste of the Italian sausage in the sauce; I used Bob Evans' brand (it comes in a plastic tube) and it was very flavorful. If some like a spicier lasagna, Bob Evans also makes a "hot and spicy" version of their Italian sausage; one could also add a dash of red pepper flakes to the sauce. It was amazing the way it was, though; I'll be making this recipe again!

I love pumpkin pie, so I had to try making this bread. My review? Delicious! I also added extra spices (nutmeg and allspice), and used 1/2 natural applesauce and 1/2 oil. Additionally, I added a small bag of chopped walnuts to the bread mixture before baking. Besides eating it, the best part about making this bread was the scent of pumpkin pie spices wafting through the air of the kitchen. First-rate!

Intrigued by the idea of black beans in chili, I set out to try this recipe. All in all, it worked out okay, but as I read through the recipe, I was confused as to whether or not to drain the beans as the recipe didn't specify. I decided to drain off the liquid before adding the beans to the chili; the chili was really thick, which is always good, but I think it was perhaps a bit *too* thick (I like the consistency of a bowl of Wendy's chili, and this was much thicker, with almost no liquid). I created a bit more broth by adding a can of beef broth to the pot. I wish I would have known whether to drain the beans before beginning cooking, though; I'm not sure whether that was a mistake on my part. I substituted cans of chopped tomatoes with chiles for the can of plain tomatoes because I like more spice. I also added additional cumin and chili powder. The result was a hearty, spicy chili that I will probably attempt to make again.

This cake is really moist and delicious! I "frosted" it with Redi-Wip to make the top of the cake pretty. Garnishing the top with slices or pieces of real fruit associated with the Jell-O flavor you're using would look nice, too. The next flavor I'm going to try is lime.

This recipe is easy to follow! I like to bake the chicken breasts in a little water and chicken bouillon at about 400 degrees for two hours to make it really fall apart before beginning this recipe. I love to top the chili with crushed tortilla chips and mozzarella cheese. It's melty, crunchy, and spicy all at the same time, and oh-so-good!

Wow, this was so delicious! I changed a few things from the original recipe to make the enchiladas like some at a local Tex-Mex place: (1) I left out the diced onions and chili powder, and substituted onion powder, cayenne, and cumin. (2) I mixed in some nacho cheese soup as another poster suggested. (3) I added diced Roma tomatoes and lettuce to the filling. (4) I topped the cheese sauce with some green chile enchilada sauce. All in all, this was a very satisfying dish, and I plan to make it again.