Delicious! (I did add a little balsamic vinegar though) This would be great served with grilled halloumi cheese and crusty garlic bread!

My kids didn't really care for this unfortunately...I had a plate of licked celery returned to me in the kitchen! You can't blame a mother for trying!

I put frozen chicken breasts in the slow cooker and cooked on high for 5 hours and replaced the milk with water like other reviewers suggested and deleted the cornstarch altogether. I added a small can of sliced champignons too. Served over pasta spirals...what a hit! My fussy toddlers loved it and licked their bowls! *sigh of relief*

Added extra garlic and cumin. My husband added more chilli powder and hot sauce when I wasn't looking and he said it was a fantastic result for my first try at making chilli! We spooned this onto our American hot dogs for dinner.

Delicious. This recipe made 26 mini muffins...more blueberries than batter for each mouthful! I gave 4 stars because they could have been a touch sweeter, but that's easily fixed for next time.

Delicious though a little sweet for our tastes. (I'll delete the honey and sugar next time and increase the garlic)

Even though I haven't tasted this cake yet (I am saving it for Christmas Day) it was easy to make and smells so good! I used multi-coloured glace cherries and added finely chopped almonds and pistachios. My guests will be impressed for sure!

My first time making biscotti was triumphant! I added chopped almonds though next time I will chop them smaller to make for easier slicing. I replaced the anise with lemon essence.

I added some chocolate chips to mine for the kids. I also used 2 bananas I had forgotten about in the freezer! They were frozen with the skins on in a plastic bag and I barely had to mash them at all once I defrosted them and peeled them for the recipe. What a great way to store and use up those sad looking 'nanas.

I used 1/4 of the milk for a thicker frosting. This was enough to cover the top and sides of a 25cm (10 inch) round cake with a cup full leftover. And yes, it's really GOOD.

I used Bourbon Whiskey BBQ sauce for this recipe and baked them long and slow after the initial boiling. I wish I had added a lot more salt in the boiling water to start with as it would have given it much more of a boost.

Wow! Thankfully I just happened to have some cream and a bag of old 'not too pretty' strawberries in the freezer. I used Splenda instead of sugar and it was still good! Looking forward to transforming those old bananas I have waiting in the freezer.

I made this to use up some cream I had in the fridge. I used Splenda instead of sugar and doubled the vanilla. There was not enough batter to be using a deep bundt pan so next time I will stick to what the recipe recommends. I heated strawberry jam and drizzled it over the cake as soon as it came out of the oven....a strawberries and cream cake! Yum. I imagine this would be good served with warm brandy custard aswell.

Awesome! I added 2 extra cloves of garlic and used about 5 fresh basil leaves and I even added a cube of frozen spinach just to get more goodness into the kids! They loved it.

I always keep a bag of wholewheat pita breads in the freezer for emergency dinners that I know the kids will eat. These are great with Kalamata olives...a must for any pizza.

So moist and easy to prepare! I replaced the 1 cup of sugar with 1/2 cup brown sugar and 1/4 cup Splenda. I used 2 very 'expired' large bananas and sprinkled cinnamon and brown sugar on top before baking. Save yourself some time and forget the baking powder and soda...just use self rising flour instead. I baked this in a glass pyrex dish lined with non-stick baking paper, so easy to remove and clean. I will definitely make this again, in fact I have some very ripe bananas waiting in the freezer for next time!

A handy tip for really tender pork....soak the entire thing in the refrigerator for at least 24 hours beforehand in a deep bowl of extremely salty water (too salty to taste). I add about 1 cup of salt and a cup or 2 of white vinegar and enough water to cover the roast entirely. I also add quartered onions, minced garlic, pepper, bay leaf and rosemary. This 'bath' infuses into the meat and tenderizes it so you will have a gorgeous moist roast as an end result. It makes a lot of tasty pan juices too so you may need to empty some out into a dish to save for making gravy later. A halved onion placed into the roasting dish adds flavour to the juices aswell. The juices will be rather salty though so be sure to add a bland thickener like cornflour (not Gravox) and some water to tone it down and taste/adjust as you go. It's best to buy a boneless roast too because mine had the bone still in and it proved rather difficult to cut...not very elegant slices. This was my first ever attempt at making a pork roast and my dinner guests raved about it and asked for my husband's secret "pork bath" technique. It's not a secret anymore now!

This was the first time I ever met a sugar cookie let alone baked them and it was a little frustrating at first with the dough being so sticky but I realised that since I am in Australia where it is hot and humid most of the time, room temperature dough just won't cut it. The dough must be cold right through and it only became workable after putting it in the freezer for awhile. I made the cookies one by one rather than rolling out all of the dough in one big sheet which also helped. I wish the ingredients had listed extra powdered sugar for rolling...I used all of mine up to work the dough and had none left to make icing afterwards. I halved the recipe and still got a whopping amount of cookies which were light and fluffy....lovely! Kind of similar to Italian savoiardi fingers: perfect for dipping in coffee. Knowing in advance about working with cold dough and the need for lots of powdered sugar, I think with a little more practice I could make these more often. My family loved them so that's what makes me happy.

Impressive! First I rolled the bread slices flat with a heavy rolling pin and buttered them and placed them (buttered side down) inside silicon cupcake cases which made them very easy to remove. I got two circles per slice of bread. I cut out the circle shapes with an empty mushroom can but you could use a cookie cutter or even egg rings. I added bacon and parsley though this is a great base recipe to play with...try adding asparagus, mushrooms, bell pepper, chicken, corn, etc etc. Great snacks or to pass around as party finger food.

I didn't top with breadcrumbs and I thought it needed a little salt. It set well though, probably too well so I might have had a little too much pasta in there. I may try adding peas and bacon next time.