This was incredible! I did not have sazon so I used Old Bay seasoning. I grilled the fish to start, then put the sauce on and broiled to completion. The sauce seemed just a tiny bit too thick to spread, so I added a bit of the lemon juice. it was very flavorful! Even my picky kids ate it, and I was not inclined to open the tartar sauce. This is definitely a recipe I will make again soon. Thanks so much!!

DELICIOUS!

DELICIOUS, BUT A COUPLE MINOR CHANGES NEEDED! As written, the frosting is too runny to pipe a decent amount of frosting. You could spread it, but only a thin layer...not like the picture. This is the only reason I took away one star. (In my opinion, 5 stars should work exactly as written!) If the cream cheese and butter are softened, additional powdered sugar was needed to thicken the frosting, resulting in a too-sweet frosting. Also, For those that like a tall frosting, there was not enough. With my minor changes, it was PERFECT. 1) Do not soften the cream cheese or butter. Keep 'em cold, and beat them straight from the fridge. I have only tried this with my Kitchenaid, so I really don't know if it would work with a handmixer. 2) If you enjoy a lot of frosting, or the amount in the picture, you will need to double the frosting. As written, it is not enough to frost all the cupcakes. With those two revisions, these cupcakes are outstanding, delicious, and amazing!!! I love the orange with the pumpkin, and will be making these again! Thanks so much for the awesome recipe!

AWESOME recipe! I make these for snacks for my kids (and hubby) to take to school. My daughter has a peanut allergy, and many store bought granola bars have peanut flour. So, I tried these, and we fell in love with the taste and simplicity! I make a double batch, individually cut and bag them, and stick them in the freezer. I do not use the parchment paper as a liner, but do use it to push them down firmly into the pan. I also have used a super-easy, no cook recipe on here for Sweetened Condensed milk, which works fabulously if you don't have it on hand. I only had old-fashioned oats, and did not miss the quick-cooking oats. I have tried all sorts of variations, such as chocolate chip and cinnamon raisin. Thanks for a fabulous recipe, that has become a staple in our house!

Very tasty, different, a great combination of flavors, and simple as can be. I made it with brown rice, and liked the nutty texture it gave. Otherwise, I followed this recipe exactly. Even my kids enjoyed it. The only think I would suggest is doubling the rice and pineapple. I cut the meat in half (as we were only feeding 3), but I kept the rice the same (thinking I would have leftover). Surprisingly, I had exactly enough rice! So, I would definitely double the rice if you are wanting to feed 6. Thanks for a fabulous and easy recipe!

This recipe is a great starting point, but I did find that it needed significant changes to get it as I wanted. The cake is very moist, but I found the frosting and lemon flavor lacking. There is no way the frosting in the picture is exactly the recipe, without at least doubling. I tweaked the recipe significantly, and am finally thrilled with the final result, which I detailed (and pictured) on my blog, Carrot Top Mom. Here is a link, if you are interested in my version http://www.carrottopmom.com/?p=764 . Thank you for a good starting point, which I was able to alter to my own preference.

GREAT recipe! The only change I made was adding just a tiny amount of maple extract to the frosting. Delicious.

Absolutely delicious!!!!!! If ever there was a perfect Fall soup, this is it. I love the blend of flavors. I made it exactly as described, stuck to the exact amount of spices, and it was amazing. The only thing I did differently was to add 1/2 cup of whipping cream to the soup at the end, instead of the yogurt. Yes, the yogurt probably would have been a little healthier, and I am sure it would be delicious, but I loved the creaminess that the whipping cream added. I will definitely be making this again and again!!! Next time, I will make a double batch, and stick a bunch in the freezer, as all the ingredients will freeze perfectly. Thanks for one of my new favorite recipes!!

I was looking for a simple recipe to make my own pudding for lunches. Wow, I had no idea it could be this easy!! I didn't watch it close enough the first time, and it got really lumpy. Pulled out my hand blender, and it fixed it in a few seconds! I have been having all sorts of fun adding things to this...frozen cherries and almond extract for a little antioxidants, slivered almonds and coconut, blueberries. It is delicious by itself. I use small storage containers, and make individual puddings. My husband and kids love them in their lunches, and with the added fruit and zero preservatives, they are more nutritious!

I was looking for a simple recipe to make my own pudding for lunches. Wow, I had no idea it could be this easy!! I didn't watch it close enough the first time, and it got really lumpy. Pulled out my hand blender, and it fixed it in a few seconds! I have been having all sorts of fun adding things to this...frozen cherries and almond extract for a little antioxidants, slivered almonds and coconut, blueberries. It is delicious by itself. I use small storage containers, and make individual puddings. My husband and kids love them in their lunches, and with the added fruit and zero preservatives, they are more nutritious!

INCREDIBLE! I followed the recipe exactly, except splitting it in half. It still made plenty. Highly recommend using this as the sauce for "BBQ Pork for sandwiches" found on this site. The two recipes combined taste like BBQ you would get in a good restaurant. When the recipe was cut in half, I still had plenty of sauce for 4 pounds of pork. I divide into serving sizes for my family, put in freezer bags, and reheat for a super-easy and delicious meal.

Of course these aren't going to taste like a cupcake, but I give them 5 stars for taste combined with health. Great for kid breakfasts or a healthy snack. They freeze perfectly, so I have doubled the recipe and put the leftovers in a freezer bag. You can add more fruit, coconut, etc if you like. You can also substitute applesauce or pumpkin for some of the yogurt. I don't usually have it on hand, so I left it out of my custom recipe.

Wow, I am eating this right now, and it is amazing!! This will definitely be added to my freezer recipes (see note below). I made a few substitutions because of what I had, and in an attempt to make it a little healthier. I didn't have the liquer, so I added real maple syrup. It was a little too sweet with this, so I increased the pumpkin. Next time I will probably just use a smaller amount of syrup. I used chicken andouille sausage for lower fat, and cut the cream a bit. It is such a delicious mixture of flavors. I always cook in large batches. So, like most everything I cook, I doubled the recipe, and put half in the freezer (leaving out the broth and cream). I made a note of what needs to be added, and on another day, I will pull it out, add the broth, blend it, and add the cream. Dinner will be ready with very minimal prep! Thank you for a delicious recipe.

I was looking for a recipe for pumpkin BARS, and this being the top rated one, I went with it. Followed it, with the exception of adding additional pumpkin pie spice, and came out with a very moist (but oily) pumpkin CAKE. Yes, the recipe was tasty, but these are not bars. It was not what I was looking for. However, I will save this (and probably substitute some applesauce) for the next time I want to make pumpkin cake or cupcakes.

Absolutely delicious, especially considering the simplicity. Will be making again and again. Thanks!!

I did follow this recipe exactly the first time I made it. I would not make this recipe again, if it weren't for the significant modifications I have made....which make an outstanding red velvet cupcake, if I do say so myself! In critique of the original recipe, the cake is very dry and bland. The only saving grace is the frosting. However, I have become well known for my modified recipe. I've tweaked the cake portion of this recipe, and in my opinion it is now PERFECT. I decreased the flour, increased sugar and vanilla. I also use buttermilk (or milk plus 1 Tablespoon lemon juice or white vinegar) to increase the moisture. These changes make it less dry and more flavorful. You can view my exact modified recipe, along with pictures, here http://www.carrottopmom.com/?p=290

The perfect tartar sauce. Exactly what I was looking for, a traditional flavored sauce like you would find at a fish restaurant. I did not have the capers, but it didn't seem to be missing anything. LOVE IT. Thanks!!

Swimming in mayo with the full amount, but cut the mayo in half and it is PERFECT! I made this recipe exactly, except for the mayo. I also tried doing half mayo and half sour cream. That was great. The huge amount of mayo is the only thing that I think is faulty in this recipe, otherwise I think it is GREAT!

I was skeptical about the dill, but decided to try it given the rave reviews. I would have to agree, it was GREAT! My 3 year old even asked for seconds. I will definitely be making this again! Thank you for an awesome new way to make carrots. I love it!

Delicious! Followed the recipe exactly and everybody loved it...even my kids and husband, who questions anything with spinach in it. Fixed it with pesto salmon, and it was wonderful. Will definitely make this again soon. Thank you for the wonderful recipe.