These muffins were rich and wonderful yet still low calorie! I used non-fat sour cream and added a dash of cinnamon and nutmeg. I also put half a cup of chopped walnuts on top, bringing the total to around 115 calories per muffin. Half of the tin didn’t rise so well but I think it was because I over-mixed the batter. I can’t stop eating them- I will definitely make these again.

Great chili! I added some fresh hot peppers (we like our chili hot) and substituted vegetarian crumbles for half of the ground beef to reduce the calories. This will be our chili standard from now on.

I was one of the people who didn’t have enough dough to form a bottom crust and still have enough for the crumb top. I tried to get as thin a layer as possible on the bottom and I still ended up adding more oats and flour so there would be something to crumble. Maybe this recipe would be better in an 8-inch square pan. They tasted good but were too much hassle to make work so I think I will try another recipe next time.

Surprisingly easy and good. I added substantially more water, substituted jalapeno jack cheese, added more corn, and put a dash of cumin and chili powder in it. I think the thick and chunky salsa we used did wonders for the texture. This is a simple and tasty supper.

Excellent chocolate cake! Very chocolatey and moist and not overly sweet which makes it great for frosting and filling! I made this cake for my husband’s birthday and he said it was the best chocolate cake he’s ever had. I made a semi-sweet chocolate mousse for the filling and covered the whole thing with a bittersweet ganache. The only thing I did different from the recipe was dividing it into two cakes so I would have two thick layers and with a little extra cooking time they turned out beautifully. I used greased parchment paper on the bottom of my pans and the cakes came right out without a problem. I will be using this cake recipe for years to come! UPDATE: I made it this year with peanut butter mousse(Melt 1cup pb chips with 1/2 cup cream, add 1 tsp vanilla and 2 Tbsp pb. Beat 1+ 1/4cup cream with 2 Tbsp sugar until very stiff. Fold everything together (I added extra pb chips too) Put in between layers, chill overnight. Frost as usual. To DIE for!

Oh my goodness these are GOOD! I’ve never had a scone let alone baked one before. I followed the recipe for the cherry almond scones. The only thing that was troublesome was how amazingly sticky the scone dough was- I wasn’t prepared for that and ended up with dough stuck to everything imaginable. You need to flour everything from your hands to the knife! Also, I left too much excess flour on the bottom of each scone and ended up over browning the bottoms. I’ll definitely try these again, though, because they are worth the effort!

Finally a lower calorie cornbread that tastes good! I took it out at 20 minutes and it was pleasantly moist and sweet enough to eat without adding extra honey or butter. I added 2 Tablespoons applesauce to the mixture because it looked a little dry. I couldn’t ask for more from a cornbread with so little fat.

I’m rewriting my review because this bread gets BETTER in the fridge! I would suggest not trying it right out of the oven (it’s a little bland when fresh) and instead wrapping it in cling wrap after it cools and sticking it in the fridge overnight. As I had said in my previous review, I made some healthy changes to the bread so I can’t really rate the original recipe as written. I cut the sugar by half and used brown sugar instead of white, I used 1 ½ cups of wheat flour in with the white, and substituted applesauce for all of the oil. I followed another reviewer's advice and turned the heat down to 325 degrees. It came out really well and made low-calorie, tasty bread.

I did not care for it.

These are great and very low calorie! The first time I made them I used quick oats and soaked them for an hour, which made them completely unnoticeable. We were disappointed that they weren’t more “oaty". So the next time I used old-fashioned oats and only soaked them as long as it took me to get the rest of the ingredients together (about half an hour) which gave them a chewier texture and an “oaty” flavor he really likes. As suggested by other reviewers I added spices- 2 teaspoons cinnamon, 3/4 teaspoon salt, and 1 teaspoon of vanilla. The store was out of buttermilk so I used regular with a Tablespoon of vinegar. They turned out wonderfully.

Pretty good bread. It was an excuse for me to use the slicing disk on the food processor- it made thin apple pieces layered throughout. Instead of putting the walnuts in the bread I made a cinnamon, sugar, walnut crumb topping with a tablespoon of melted butter. I also reduced the sugar in the bread and substituted applesauce for oil. It reminds me of an apple cake my mother used to make. My husband didn’t care for it and thought it was just okay, not great, though he liked the crumb topping I added.

Okay but not great. I made it to recipe and it came out bland. It's moist but it's kind of tasteless. I don’t think I’ll make this again.

Excellent! We haven’t been able to find authentic Mexican food since we moved out east. We piled our chalupas with lettuce, salsa, sour cream, cheese, and extra green peppers. We also added fresh hot peppers while it was cooking. It tasted just like the food we used to get at the little Mexican take-out place back home.

Wow! First of all, this recipe was a lifesaver because I was making the cookies for someone who loves shortbread and I tried a recipe from a different site that called for me to roll out the dough and cut it into shapes with disastrous results. So I tried these cookies and they couldn’t have been better! They taste like the fancy, store-bought authentic shortbread I’ve tried and the texture was right on—firm but crumbly. I added a bit less than a quarter cup extra sugar and threw in some toasted and chopped cashews at the end so they would be nutty shortbreads. I had to stop eating them so we would have enough to package and give away! They weren’t the easiest cookies to make (my hands were very tired after cutting in a pound of cold butter- perhaps next time I’ll use the grating disc on my food processor first?) but I was very happy with the results!

I did not like this recipe. The cherries soaked with extract were odd and overpowering and the whole thing was too sweet.

Good breakfast muffins. I didn't use as much orange zest as they called for because my orange was small. I substitued applesauce for oil to make them lower calorie. I thought they were a bit bland so the next time I made them with a teaspoon of cinnamon and a quarter teaspoon nutmeg and I thought they were much improved.

I received rave reviews from my coworkers! My hubby says he still prefers the classic recipe on the back of the chip bag (you know the one) but I thought these were as good or better. Because my oven runs a smidge hot I had to adjust the cooking temp and time but by the second pan they came out great.

These were the raspberry bars I have been looking for! I’m forbidden from making them again because we have a hard time not consuming the entire pan-full the day I make them. Only addition was a teaspoon of cinnamon because I put cinnamon in everything. They were chewy and tasty.

Awesome muffins! I usually tweak muffin recipes to lower the calories or to add more flavor but I made these exactly as directed and they were delicious (and only 180 calories)! I will be making these again soon.

Good snack and high in protein! I decided to just use cooking spray and it worked very well. I seasoned with cayenne and lots of garlic salt. I had a couple pop off the pan like popcorn or something, so look at the bottom of your oven when you’re done to clean up any stragglers.