Very pleasing brownie recipe! It is so easy to throw together and has ingredients that most everybody has on-hand at any given time. It's nice to be able to use vegetable oil instead of using up a stick of butter from your fridge and/or waiting for one to soften to room temp. Check them early at about 18-19 minutes if you're like me and like your brownies on the fudgy side as opposed to cakey. If they're still runny, just keep checking them every 2-3 minutes thereafter. Followed the recipe to the letter, except for the vanilla. I didn't have any, so I put teaspoon-size squirt (judging with my eye) of maple syrup. I have no idea if that made any difference whatsoever, but it won't hurt anything. ;-)

Very good. I, too, made them in the oven, like a lot of other people. 375 for 10 minutes, then down to 350 for the last 5. Came out moist enough for my liking. Very good. But I like them just even a little moister. Will try taking them out a minute or two earlier next time. That's how I make cookies as well. I take them out, even when they don't look quite done, and let them set on the pan for a minute or two. Makes for a good, soft, melt-in-your-mouth taste with firm exterior. Only thing I did differently with these bars was omit walnuts, do half butter/half shortening, and used whole wheat flour.

Excellent. Followed the recipe pretty closely. For spices I added a little extra. I added about 1/4 tsp. pepper, 1/4 tsp salt, 1/4 tsp italian seasoning, 1/4 tsp garlic powder... in addition to the existing spices. stirred that all up in the spaghetti sauce, same i would if i were making pizza sauce. i did not sprinkle it on top separate like the recipe suggests. i also fried up a frozen pizza burger patty and some onion (maybe 1/4 cup, didn't really measure), crumbled it, and stirred it into the sauce too. i know pizza burgers aren't available in every part of the country, but they are popular in the upper midwest. added sliced olives and mushrooms to the top along with the pepperoni... delicious. savory enough for adult taste buds and probably tame/tasty enough for a child too. also, i was cooking several things at once so i didn't put the crust back in the oven right away. it was cooled down a lot before i put it back in w/the toppings on. i think that really helped it to set well. someone mentioned the spaghetti part getting too hard. i added a couple small pats of butter to it, after i'd strained it and sprayed the baking dish well. that did the trick fine. remained quite moist. five stars all around. in my regular rotation now.

Wow. Excellent! This is definitely going into my regular recipe rotation. Followed it to the letter, except I omitted the cumin (not a cumin fan at all). I also only used four sweet potatoes weighing in at 2.64 on the cashier's scale at Wal-Mart (more like 2.75 when I weighed it myself). That equals out to just enough filling for 12 enchiladas, assuming you're measuring out each with a 1/3 measuring cup. I'm always looking for really good meatless recipes and I've found another. Thanks!! Tasted a couple spoonfuls of the mixture beforehand - had to consciously keep myself out of it. Yummy. I knew it'd be good before i even tried them. I also followed MesaMa's suggestion of dipping the corn tortillas in the enchilada sauce for easy rollability. GREAT tip.

Excellent way to make chops. They come out so tender. I did 1/2 cup ketchup and 1/2 barbeque sauce instead of just ketchup. And, like other reviewers, I coated them in flour (seasoned with salt, pepper, onion powder, & garlic powder) and browned them first. I did find that most of the sauce burned off in the pan. I would definitely recommend coating the chops with only 1/2 of the cola mixture for the first half hour of baking. That's plenty to coat the top of the chops. Let it go about 30 minutes, take the pan out of the oven, flip the chops, then add the rest of the mixture. You'll end up with "saucier" chops in the end. Other than that though, no complaints. The sauce gave them a really good barbequed flavor. It was almost like eating some good ribs.

I used regular shortening instead of butter-flavored shortening, because that's all I had. I omitted the raisins because I didn't have any. I used 1 cup of all-purpose flour, and 1/2 cup of 100% whole wheat flour. Very minor changes. I make them a little bigger, using a metal ice cream scoop to put them on the cookie sheet. And I let them cook for 13 minutes. In my oven, that still leaves them a little raw on the inside, which is how I like to bake cookies. I like to let them set that way. Makes for firm but soft cookies that melt in your mouth. For a long time I've been using the "Soft Oatmeal Cookies" recipe by Bittersweet1 on this website. No disrespect, but this one is better. I think I've found my main oatmeal cookie recipe. Thanks Beth. They were delicious, even without raisins. It's the spices that win me over.

Excellent! Minor changes: I used shortening instead of butter, replaced the 1 cup of sugar with 1 cup of Splenda, made sure the brown sugar was packed down (I think it can be assumed that's the thing to do w/brown sugar), decreased the all-purpose flour to 1/2 cup, and used regular 100% whole wheat flour instead of whole wheat "pastry" flour. I made sure both kinds of flour were sifted. I didn't grease the cookie sheet and found it wasn't necessary. I took them out at exactly 10 minutes, which is perfect in my oven, based on how I like them. I like to leave them slightly doughy on the inside, and allow that part of the cookie to firm up as it cools on wax paper. Makes for a soft cookie with a slightly crisp exterior that melts in your mouth... and barely needs milk! (But of course who would skip the milk?) I may just make them like this all or most of the time now, since they taste just as good and are that much healthier...

Eh... whatever. I used the cubed Herb Seasoned Stuffing Mix from Pepperidge Farm. I put it in the blender first. I tried a little and it was very bland. I knew it wouldn't flavor the pork chops, so I instinctively added a tablespoon each of seasoned salt and onion powder to the egg mixture. I used vegetable oil instead of butter, heating it in the pan before adding the chops. I cooked them for about 15 minutes on one side, and about 20 minutes on the other. They never did get very crisp. (I don't know, maybe the secret is in the butter as opposed to veg oil?) In fact, I'd say the breading was a tad soggy. The taste was edible. It didn't blow my mind. I won't be making this again. I can imagine how bland it would've been without the added spices.

I added a second crust to the top of the pie, but other than that, I followed the recipe completely to the letter. It was not nearly sweet enough for my taste. Only when we added a packet of Splenda to the top of our slices of pie were we able to say "yum!" I will definitely make this pie again... but with 1/4-1/3 cup Splenda added, a tad more apple juice concentrate, and maybe a sweeter kind of apple too. I used Granny Smith. With the addition of Splenda, this pie is pretty decent. I know the diabetics in my family would enjoy it. With Splenda or some other kind of fructose, it deserves probably 4 stars. Unfortunately though, the recipe AS IS only deserves about 2 stars. It wasn't in any way reminiscent of old-fashioned apple pie to me. The chopped walnuts didn't add a whole lot either, in my opinion. I would only add them again for the added nutritional value of some omega 3s.

Very good. The pumpkin/cheesecake mixture could've used a tad more sugar. I also ended up using like 1- 1/2 cups pumpkin instead of 1/2 cup. 1/2 cup wouldn't have been enough pumpkin taste for me. I like my pumpkin, too.

Ok - my broccoli cheese soup changed from a 4-star recipe to a 5-star recipe overnight. Good rule of thumb: Do not review your soups until the next day. Soups aren't at their best until the flavors have blended in. Overnight, it thickened up even a bit more, and it tastes great. The only thing I did differently was double the broccoli and the cheese. I used 1 pound of Velveeta and 1 pound of real medium cheddar. Before starting the soup, I would recommend putting your broccoli in a food processor after thawing a little (if you're using frozen) - just 2 or 3 pulses will do the trick. I much prefer my broccoli in finer bits over huge chunks.

I added and changed a few things. I used the Five-Cheese flavor of Bertolli sauce, because that's my favorite. I used whole wheat lasagna noodles. I used cottage cheese in place of ricotta, because I like it a lot better. I put the cottage cheese mixture into a food processor to mince the curds. I sauteed a small chopped onion and a pound of ground beef in a pan then added the sauce to that. This was as good a lasagna as any, in my opinion. Good recipe.

I followed the recipe to the letter and it turned out perfectly. I used my boiled chicken to make "Chicken Noodle Soup" by Sherry, off of this website. To die for. Thanks to both George and Sherry for great recipes. The chicken turned out excellent - juicy and tender - and made my home smell wonderful too.

Very very good. It was my first time making chicken noodle soup from scratch, and I followed a lot of "StacyB1967"s suggestions, since she raved so much. I boiled a whole chicken using this website's "Boiled Chicken" recipe by George. Then I used 3 cups of stock from that boiled chicken, and 9 cups regular water for the soup, as Stacy suggested. (Next time I'll do about half stock, half water - that stock was good.) I doubled everything she suggested we double in the recipe, except for the butter. The amount of butter originally suggested is plenty to saute the celery and onions. The only thing it needs is a little salt. I added one teaspoon of salt at the end, and that did the trick. And then just dash on a bit more everytime you pour yourself a bowl (who doesn't do that?), and it's perfect. It tastes even better the second and third days! I think it really helped to nip my cold in the bud, too. Thank you for the great recipe... and to "StacyB1967" for sharing her suggestions.

I didn't have fresh thyme so I used the dried minced thyme I had in my cupboard, and 6 oz. of mozzerella cheese, because that is what I had on hand. To be honest, I've never really had blue cheese before. I skipped putting the last 1/4 cup of Italian crumbs over the top because what was mixed in there seemed like enough. (I had a smaller squash.) About three-fourths through baking, I stirred the squash and mashed it down. It was pretty good. It tasted just fine. And it tasted like it had a little bit of stuffing mixed in. I couldn't taste the mozzerella. Thanks for the recipe. I always like experimenting with different ways to make vegetables. Next time I'll buy some blue cheese and give it a try. And maybe a little extra olive oil for the bottom of the baking dish.

Excellent. This is my second time making these cookies. This is now my regular choc. chip cookie recipe. I use Crisco instead of butter. I add only 3 cups choc. chips instead of 4. I add 1 1/2 cups finely diced walnuts instead of 2 cups. At the end, after everything is blended, I dig in with my bare hands and knead in the chips and nuts. (It's just easier.) Then I take a regular size metal ice cream scoop and put them on the pan that way. It saves time from rolling each cookie into a ball by hand, and you can still get a perfectly round cookie. Since the cookies are kind of big, you'll get 30-32 cookies w/the ice cream scoop method... depending how much you and your family decide to pick at the dough beforehand. ;-) I leave them in exactly 12 minutes. That's enough to get them very slightly browned on top. I leave them on the cookie sheet an additional 2 minutes after removing them from the oven. Then I transfer them to wax paper to finish cooling. That gives me a plump cookie that's firm on the outside, moist on the inside. You just have to know your own oven, and how you personally like the texture of your cookies.

Excellent. I've made these cookies a few times now, and I have it honed now. Overall, I make the recipe pretty much to the letter, just with some additions. Prior to mixing up the batter, I let the eggs sit out until they reach room temperature, and soak raisins (1 cup worth) in warm water, 10-15 minutes. I always just use one cup of shortening, in place of butter. I notice no difference. I also add 1/2 a teaspoon of cardamom, just because I like that spice. At the end, I add the wet raisins into the batter and maybe 2-3 tablespoons of the water that the raisins soaked in. (I've never really measured it.) I find the batter is too dry and will crumble if I don't do that. Like other reviewers have said, dipping a fork and pressing down the cookies is pointless. Just roll them into balls and they'll flatten on their own in the oven. There's no real need to refrigerate the dough for an hour or grease the pan either. There's enough grease in the cookies. They shouldn't stick. I don't always add raisins. I've added other butterscotch chips and chocolate chips as well. In those cases, again, don't forget the 2-3 tablespoons of water, or else the batter will be a little dry. This is my honed recipe after a few tries. My cookies don't last long, people love them.

Well, I tried making this twice. I used Jiffy corn muffin mix both times and simply made the muffins according to Jiffy's directions. (Their directions call for less milk.) I added the cheese and brown sugar, but that seemed a waste, because I didn't really taste either one. I could've left them out, probably. I took someone's tip and bought cheap all-beef hot dogs. In my first attempt at these, I sliced them up. They turned out okay that way. A little crumbly. I then wanted to see if I could make them really reminiscent of a corn dog. The second time I made them, I halved the hot dogs and put one in each muffin tin as the recipe suggested. And I made sure to go easy on the corn muffin batter, so they wouldn't - as one reviewer said - taste like a "corn muffin with a hot dog stuck in the middle." With both of my attempts at making these, the muffins crumbled too easily. You definitely have to eat them with a fork on a plate if you don't want to make a mess. With many forkfuls, I just ended up dipping bald hot dog in ketchup and eating crumbled muffin fragments by themselves. (I considered that maybe the reason they crumbled was because I used the Jiffy recipe, and that maybe the extra milk this recipe calls for are what makes them more dense. I don't know.) Overall, they tasted fine. But I don't think I'll attempt this recipe again. It just isn't that amazing. Both times, I just wished I'd had regular hot dogs instead.

I will definitely make these again. I only did two things differently. I used low-sodium soy sauce and I only marinated the chops a couple hours, and they weren't dry. But I am definitely going to try marinating them the full 12 hours next time. I can imagine how juicy they'll be then! I made them with another recipe on this website called "Butternut Squash Fries." I was trying both recipes for the first time, and both turned out wonderful. I've found a new meal for my regular rotation.

They were really good. I used a suggestion from a few other users and coated them with olive oil by shaking them in a large ziploc bag. Then I put the on a cookie sheet and sprinkled them with salt, cinnamon, nutmeg, and ginger. Very good. I made them with another recipe on this website, "Juicy Pork Chops." The chops called for broiling. The two recipes were great together. I baked the fries first, then changed the setting to broil and did the chops. It got me to thinking that the next time I make these squash fries, I may just broil them. They may crisp on the outside better that way. And it'll save a little time if I make them with the pork chops again. I can broil them together.