These are THE BEST! I've tried several oat bar recipes in the past, trying to find the right one, and I think I've found it. I've made these twice, the first time with dried cranberries pre-soaked in OJ, then the second time with fresh strawberries. While the strawberry taste was great, these were a little too moist with fresh fruit, but with the cranberries they turned out PERFECT! I subbed applesauce for oil both times, and doubled the recipe to bake in a 9x13 pan. DELISH!

I'll admit, this was my first attempt at making a bread pudding, but I have eaten a ton if them in my lifetime, so I knew what I was looking for. If I could give this 10 stars I would! It was SO GOOD and SO EASY. I made it in a mad rush last night to use up some leftover bread before a few friends came over, and the only things I changed were the following out of necessity: I used one apple and upped the raisins a bit to make up for it, I upped the vanilla to a whole teaspoon because I was reading the recipe fast, and I didn't have time to make the sauce. I stuck it in the fridge for about an hour before I baked it to give it time to soak up the mixture, and I could not BELIEVE how heavenly this turned out for such a quick and easy bread pudding requiring items that are almost always in your kitchen anyway. MAKE THIS TONIGHT!

This was my first attempt at brisket, and the cut I got was really lean and only about 1.5 lbs, so I had to modify a bit, but I tried to stick to the ingredients and method as much as possible. For the rub I used 1 tbsp chili powder, 1 tsp for the rest of the spices, omitted the seasoned salt and subbed in 1 tbsp dried onion flakes for onion powder (all I had on hand). I halved the cooking times since my cut was small, but otherwise stuck to the instructions and the flavor was FANTASTIC!! Seriously, the prep was so simple and the spices were spot on. I will make again!

This is my new favorite quiche base. It is so quick and easy and uses stuff you would have on hand any day of the week. I don't know if I will ever use a different one. I did add 1/2 tsp of old bay and upped the eggs to 3 like previous reviews had mentioned, and I used Mozz cheese because it was all I had on hand, but BOY was the flavor and texture on the mark with this! I made two, one using a can of crab and the other using a half a zucchini grated as a vegetarian substitute, and both got raves. YUM!!!

These turned out very tasty! The texture is more like a light quickbread or a cake than a bar, but the flavor is excellent. I doubled the recipe, and actually ended up baking part of it in a 9x13 glass pan and part of it in a 9" glass pie plate (each for about 35 minutes I think, I timed until 30 and then just tested a few times until it was done). I also substitued 4 mashed ripe bananas fir the eggs (other reviews had said to use 2 eggs, so I used 4 bananas when doubling the recipe) and this gave a SUPER banana flavor, which I like, but you could also taste the cinnamon, applesauce and the raisins. SUPER MOIST AND YUMMY!

these came out wonderfully rich and fluffy! I ended up having to add a dash more milk before I cooked them because I was making 2 types of pancake batter and I think I let it sit a little too long (it got really thick), but they came out perfect! I added in chocolate chips but I think this is my new go to pancake recipe for any type of pancake.

This didn't work for me. But I think it is my lack of chicken frying ability and not the recipe. I don't know what I'm doing wrong but this came out pretty looking but rubbery and a little bland.

This is a GREAT easy pie crust. I admit that if I see a recipe where I have to cut in cold butter until it resembles course crumbs, I just run the other way. I shouldn't, but I do. Therefore, I always bought pie crusts (shhhhh). But this recipe has set me free! I used this this week to make 2 quiche crusts on a whim, and it was SO EASY and good. I literally didn't change a thing, but yes I can imagine you might want to half the salt and double the sugar if you were doing a sweet pie. Otherwise, don't mess with it, its perfect.

This is my FAVORITE pizza dough recipe, no one can believe it is as quick and easy as it is... I have to admit I used to make Baking Mix pizza dough when I was in a time crunch, and this one is just as easy and tastes AMAZING! I don't change a thing. PERFECT!

This was GREAT! If you are looking for a classic, old fashioned creamy style baked mac and cheese, this is the BEST recipe I have ever, ever tried. Exactly what I was looking for. I doubled the recipe for a party, added extra black pepper for a little more zip, and threw in a some mozzarella as well, and otherwise made it as is. I want to make it again right now just thinking about it.

I made this recipe as written except for using all white flour (didn't have any wheat) and I added in 3 tablespoons of brown sugar because I was craving a sweet yeast bread. It turned out GREAT with a very soft, thick texture. I made mine on the basic setting but I think next time I might try the sweet setting. I highly recommend adding the brown sugar if you want to try it a bit sweeter!

This was divine! Very simple and quick to prepare, I stuck pretty close to the recipe as written, the only changes being I used 5 chicken drumsticks with bone and skin, added a few cloves of chopped garlic to the sauce, used red pepper instead of paprika (all I had) and used fresh herbs rather than dried. I used the grey poupon country dijon style mustard and it turned out great - sweet and spicy and sticky and wonderful. I will DEFINITELY be making this again. Thank you!

These were definitely not what I would call a bar, it was an apple cake. But man, was it easy and delicious. Even though I usually try to base my reviews off of the recipe exactly as written, these came out so good I just had to write a little something. Here were my few changes: doubled the apples, added a tsp of vanilla, and substituted cinnamon apple sauce for the butter. I really loved the consistancy and moistness of this cake! It reminded me of a prune cake my mother used to make, so I might try it again using prunes next time. Thank you!

This recipe turned out great! The only reason it is getting 4 out of 5 stars is because strayed from the recipe a bit and used some of the modifications listed by other users: drains all the beans, added a can of chopped tomatoes, and I left out the celery and oregano because I didn't have any but upped the other spices to 2 tbs chili powder & way more Tobasco, because I was making this for my fiance and he likes his stuff spicy. He tasted it today and said it was warm but not overpowering. I also upped the veggies to 1 green pepper and about 3/4 of a large white onion, and browned them with the garlic before putting them in the crockpot. The consistancy of this chili was great, the perfect meat/veggie/sauce ratio. I think another reviewer mentioned that it is almost impossible to please everyone with a chili recipe, as everyone has their own precise idea of what chili should be, but this is definitely a great base recipe, then just adjust the spices to your liking.

This recipe is wonderful! So moist and the spice is simple but robust. I just made these to bring in to work today and they went like hotcakes. Even someone here who doesn't like sweets loved it. The only issue I had was that the glaze/frosting didn't set very well, but I made this part this morning and only had it in the fridge for an hour before bringing it so this might have affected things. It tasted great though. Next time I will try it with a buttercream or cream cheese frosting. Also, I followed the recipe to the letter, except for doubling it and baking in a 9x13 pan. WONDERFUL!

If I could give these more stars I would. Basic, no frills, excellent biscuit recipe. I've made them several times now, each time they come out perfectly, and store nicely. I think with a bit more sugar they would be perfect for shortcakes as well! UPDATE: This is still my go to biscuit recipe, it has yet to yeild less than scrumptious results. I did, however, forget to mention in my initial review that I usually have to add in a bit more flour than is called for in order to be able to work with them, I think 2 cups leaves the dough a bit too wet for me (I usually start with 2 1/4 cups then add as I knead). I've also rolled the dough out into a large rectangle and spread ground sausage (uncooked) over the top, then rolled and sliced before baking for sausage pinwheels and they turn out delicious too! Just lower the temp a bit and extend the baking time to account for the meat. Once again, FABULOUS RECIPE.

UPDATE: I have made this several times since my review, and I still think it is the best base zucchini bread recipe I've found. I upped the zucchini ratio a bit to about 2 1/2 cups just as a personal preference, and the last time I made this I put all the batter in a bundt pan and baked it that way instead of in 2 loaf pans, and my bf and I both agreed this is our favorite way so far, the top got nice and crunchy and the inside was still so moist. Try it! ORIGINAL REVIEW: Made this with no changes and it turned out wonderfully! It has a rather present cinnamon/vanilla taste, but I like that in my bread so I thought it was great. The texture was spot on.

This is GREAT muffin batter! I am a quick bread addict, and make it usually once a week at least in various incarnations, and this will be my new base batter for many types of breads. I followed the recipe exactly with the exception of subbing in applesauce for fat, and I made it in a loaf pan instead of muffins and baked for about an hour. The texture of this bread is fantastic. Light, fluffy and moist. Really great.