Amazing oatmeal! The egg (I actually used egg sub.) gives it that richness that was always missing in the past when I made homemade oatmeal! In addition to the use of egg sub., I also skipped the butter at the end; didn't miss it at all and saved on calories. Also, I added about a teaspoon of cinnamon to this during simmering and about 3/4 C raisins during the last few minutes or so, so that they can soften and get nice and plump! Awesome oats!

Delicious! I took this over to my sister and brother-in-law's for dessert with Sunday dinner and it was a huge hit! Very moist, with a rich pumpkin flavor! Like other reviewers suggested, I used applesauce in place of some of the oil; I used 3/4 C applesauce to 1/2 C oil. I followed all other measurements pretty closely until I got to the spices. I like my pumpkin cake heavily spiced, so in addition to the cinnamon I also added 1 t. nutmeg, 1/4 t. cloves, and a pinch of ginger. After adding these I thought it still needed a bit more so I added about 1 t. pumpkin pie spice. The end result was great and topped with cream cheese frosting it was a perfect fall dessert!

These were amazing! I mixed them up the night before (which was perfect because I had little to do with them the next day while getting two kids ready for school!), and I did make a few changes to them because of what I had on hand. I used turkey bacon rather than pork to cut some of the fat and calories; I also used a chopped up jalapeno in place of the diced green chilis (since I didn't have any) and added to it also about a T of chopped cilantro and about 3 chopped green onions. I used the reccommended amount of cottage cheese but halved the amount of monterey jack. The result was delicious and full of flavor, great topped with homemade pico de gallo, and I will be making these again sometime!

Very good cheddar biscuits! The only change I made was to use shortening rather than butter or margarine, because it gives biscuits that light, flaky texture that makes them great, which these were!

My family loves this; it is quick, easy, and yummy, and along with a salad or some steamed veggies, makes a great meal! I usually use a store-bought rotisserie chicken for this- it's a time saver and tastes a lot better than the canned stuff!

Amazing recipe! This turned out so great, and I used it later to make panini, which it is perfect for! Highly reccommended!

Amazing! Doesn't reuire any tweaking at all! Thanks Chef Scott!

These are definitely very cakey and moist, and very ideal for having with a cup of tea or coffee. After reading what others had to say, I dropped the oil and used butter instead, and I also omitted the lemon juice and opted for 3 t. of lemon extract instead. I still used the zest, though- there is no sub for that! Not the best cookie I've ever had, but decent and with potential!

These pretzels are amazing, and they do taste remarkably like the ones you buy at the mall- only better! They are very simple to make, and truly do smell buttery as they are baking, even though they have no butter in or on them until they come OUT of the oven! I sprinkled them with coarse sea salt before putting them in the oven and brushed the tops with butter as soon as they were done. I also followed another reviewer's suggestion and only used 4 C of flour, which was perfect. My son was so excited to have one of these after school that he told me "You're the best Mom in the world!" (He's 6 :) This is a new regular in our house!

Delicious! Don't change a thing!

Delicious! I added an envelope of onion soup to this, as well as some tomato puree and plenty of black pepper, and rather than the colby I used shredded cheddar, and the end result was a big family-pleaser!

This is a very simple and tasty recipe! I did make a couple of changes to suit my health-nut side, although I think the original recipe would be a winner even without my changes. First, I omitted the butter and used the same amount of canola oil instead. Also, I used 1/2 C egg substitute in place of the whole egg and yolk. Also, to up the lemon flavor I added about 2 T of lemon juice and about 1 T of zest. I made this into muffins rather than a loaf (about 17 minutes at 350 is perfect!) The result was light, lemony and delicious!!! I will be making these again for sure!

A tip for anyone who does not cook with ground turkey very often- always season it well while it is browning so that it absorbs more of the flavors of the spices. I added the chili powder and garlic salt along with the turkey and veggies. Rather than using white vinegar and adding sugar, I used balsamic vinegar in place of the white and omitted the sugar completely (balsamic vinegar is already sweet). I also added 1 t. of Italian seasoning, and at the end of cooking time, I felt like something was still missing from this recipe, so I added an entire can of dark red kidney beans, and it was perfect! Very yummy! The hubby and kids loved it! With these changes, it was a 5 star family meal!

Very good, very refreshing summer dessert! I like this one because it is easy to lighten it up by using fat free sweetened condensed milk, fat free whipped cream, and light cream cheese. A tip to others, be sure to keep this frozen at all times you are not serving, because it thaws quickly!!! And the raspberry puree is wonderful and smooth if you take the time to push it through a sieve to get rid of the seeds. It makes a little more work, but it is worth it!

I used fresh raspberries that the kids and I picked a few days ago... this was very good, although seedy. Next time I will strain it before I drink it! :)

Fresh and delicious! I used grape tomatoes and cucumbers from my garden for this, and the lemon juice was a nice change from the red wine vinegar I usually use when making this dish. The only change I made was adding some of my fresh dill, also!

Delicious recipe! This time of year, with everything so fresh and yummy, you can't really hurt a dish like this! I layered the veggies in a 9 by 13 baking dish, and the only changes I made were not using mushrooms (I love them, but I didn't have any) and I used fennel rather than onion because I had it in my fridge. I also probably used closer to 4 T of olive oil in all and a splash of white wine just before putting them into the oven. I made these alongside meatball hoagies for my family of meat eaters, and made myself a roasted veggie hoagie of my own topped with fresh mozzerella! Yum! I would definitely reccommend using these for sandwiches, if not the first night, then with your leftovers!

I have to give this recipe five stars, because for a dessert made entirely of zucchini, it is amazingly sweet and yummy. I told my husband I was making apple crisp and served him a bowl without telling him what it really was, and he liked it a lot (not a zucchini lover normally)... this is a great fake-out recipe! Also, the flavors only get better and more apple-y as they sit and meld, so the next day is even better than the first!

Perfect key lime pie, and I've tried lots! This is my new permanent recipe for this pie, and the best part is, it is relatively light and healthy (used fat free sc milk and light sour cream) in addition to being yummy!

Okay- I truly screwed up this recipe, and it still turned out great, just different than the original seemed to be. Rather than 3/4 C butter, I used 1/2 C applesauce and 1/4 canola oil, plus 1/2 C egg substitute. Also, I then spread 3/4 of the mixture in the bottom of a jellyroll pan, topped with jam and lemon juice, then dropped the remaining cake mix mixture in heaping teaspoons. It came out very cakey but great, and I drizzled a lemon icing that was simply made with lemon juice and powdered sugar as soon as they came out of the oven. The result tastes a great deal like raspberry danish!