It was definitely tasty and easy, but I think it could do with less sugar and less butter. Great quick dessert, though. BTW, I used frozen berries that I partially thawed. The center was still a bit gooey, so maybe that wouldn't happen with thawed/fresh berries.

This seems to be a good basic oatmeal muffin recipe. I did modify the recipe based on reviews. I used 1.5 tsp bakg powder and .5 tsp baking soda. Also, I used craisins instead of raisins, 1 cup OJ rather than 1/2 with water, used applesauce for half the butter, and added some coconut. Everyone loves them, but they are a bit on the sweet side, perhaps from the extra juice or the addition of coconut. I think I'll make these again, maybe not as much coconut (I didn't measure it, just dumped some in) and with a little less sugar. Nuts would be great, but we have allergies.

I made this as described except baked the squash first, as others suggested. My family thought it was delicious, but what wouldn't be with this much butter and sugar in it? The topping could have been less sweet. The squash itself wasn't too sweet...it had a custard taste, not much else...not pumpkin or sweet potato-like, as I would have thought. I would make this again, but next time I'll try reducing some of the sugar or just expect it to be dessert rather than a side.

I made this for my dad this past weekend, putting it on a boxed cake mix. My dad RAVES about his late mother's german chocolate cake, so I didn't expect that this would measure up, but I wanted to give him something better than canned frosting. He LOVED this frosting and said it was as good as any he has ever eaten, including his mom's! It did take quite awhile to thicken, but if you have patience it will. I didn't change anything except used real butter instead of margarine. Great recipe!

I'll try this again. I'd never cooked with eggplant and didn't know what to expect but it turned out pretty good - even my 4 apprehensive kids ate it. I used 1 very large eggplant and it filled two baking sheets. It was enough to do two layers in the 9x13 pan and have some leftover. Before breading, I salted and sweat it. Because I had two pans I did convection at 375 for 10 mins on each side. They were a great texture. Then I did 350 with sauce and cheese. The meal overall took awhile to prepare, but for a veggie meal on a night you have time, go for it.

This just was not very good. The first batch burned after 10 minutes and I didn't like the seasoned salt taste. The next two batches I cooked for less time and used sea salt instead, and we just didn't like them at all. I tried!

This is a good start. The meat was great - very moist, great texture. The taste is a bit bland, and the sauce never really sauced up for me...it was just wet. My kids all liked it, from the 1 year old to the 9. I'll definitely make it again but up the seasonings a "little" (so as not to offend the kids), and maybe try doing some of the cornstarch at the end with the broth. Much better than frozen mushy vegetables.

Delicious - very light, fluffy, and tasty. I doubled the recipe for my family of 5.

Light & fluffy and a great base for add-ins. I added 1/2 tsp. of cinnamon and 1/2 c. raisins (soaked in water while the oatmeal was soaking).

These came out adorable - I used the Cocoa Krispies for a brown color. Rather than do a separate cutout for the nose, I simply put the white frosting down in a circle for the nose area. If it's thick enough, you don't need the extra layer. I just used a frosting tip from Wilton. THen a red M&M for the nose. I cut the head out while the krispies were still very warm, then used scraps to make the ears - because they were still warm and moldable they stuck without using frosting. The pretzels were a pain to break - I did not figure out a good way to do it and ruined way more than I used. I cut a slit in the top of the head to insert them more easily.

This was a pretty cake, and good, but I thought it could be a little more chocolatey to make it more dessert-like and less like zucchini bread. I didn't care for the orange glaze that much - a chocolate one would be better. I made the recipe as written with the exception of using chocolate chips instead of walnuts. I also squeezed the liquid out of the zucchini first to keep it from getting to heavy.

These are delicious! A great, easy, yummy meal. I make them often.

This was my first pound cake, and it tastes great. Baking it for the 1 hour and 20 minutes was perfect in my oven, starting from cold. I followed the recipe exactly except used salted butter instead of unsalted and it tastes fine. Next time I'll try using all butter and no shortening. The lemon extract I used was VERY old, but still tastes good. I think next time I'll try all vanilla to see if we like that better or not. We'll be using this with sugared strawberries and cream.

I printed this out a long time ago and finally got around to trying them out today. These were just awful. I followed the recipe exactly and don't know how anyone could like the reults I got - and I'm not that hard to please. There was a distinct vinegar flavor and they were soggy. I tried one bite of the first batch and didn't even finish cooking them.

This was great. Very moist, very dense. Even my mom liked it, and she hates pumpkin and walnuts. It was not nearly as sweet as I thought it would be, considering the amount of sugar. I added the vanilla frosting glaze variation from the "Pumpkin Cake with Orange Glaze" recipe, and it relly went well with the cake. The only modifications I made were: used 1/2 cup applesauce in place of half the oil, used 4 tsp. pumpkin pie spice in place of the spices, and added 1/2 cup raisins. Definitely a keeper!

I just finished taste testing this and I have to say - YUM! It was hard waiting so long for it to cook - it took me 80 minutes, plus time to cool, of course. I covered the bread after cooking 50 minutes and it came out perfect. I find the texture to be very good - not too dense as some say. The flavors meld very well. It's not too p-nutty or too banana-y, but definitely has flavor. I followed the recipe just like it says but omitted the walnuts. I'll try it with chunky p-nut butter next time. Thanks for a great alternative to plain banana bread.

This was definitely easy. A success for my first time making fudge. It was too sweet for my taste (and I have a tremendous sweet tooth). And it does not hold up if you don't keep it refrigerated. Other than that, I liked it.

A heavy meal, but very tasty. One trick my mom taught me was to put the steaks, after you've fried them, in a covered casserole dish in the oven at 300 or so while you finish up the rest of dinner. It makes the breading not quite as crispy, but it keeps the steaks warm and it makes the meat more tender.

These were absolutely delicious - sort of like a mini-carrot cake. I left the coconut out, but otherwise followed the recipe and received many compliments when I took them to church. They're very moist, even a couple of days later. The tops of mine got a little gooey, but that might be because I made them at night and they may not have cooled completely before I wrapped them up. I'll definitely make these again.

I made these for a work potluck and they tasted very good. However, they were so difficult to make, I doubt I'll ever try them again. No matter how fast I worked with the dough, it became a huge sticky mess. It helped to pat my hands in cocoa powder before handling each ball of dough.