These turned out quite nicely. I made a few minor adjustments: added 1 tsp. vanilla to the cream cheese mixture, substituted stevia for half the sugar in the dry mixture, increased cocoa powder to 1/3 cup, added 1 tsp. instant coffee granules to dry mix and subbed in a little leftover coffee for part of the water, and used white vinegar instead of cider vinegar. I used a jumbo muffin tin, greased it and dusted the bottoms of the cups with cocoa powder, and all the cupcakes came out of the pan cleanly after cooling for a few minutes. They only needed 20 minutes in the oven. It made 12 large cupcakes, with a tiny bit of batter and a lot of filling remaining (I baked the leftovers in a couple ramekins).

I used 1 can Ro-Tel to replace stewed tomatoes + green chiles, more zucchini instead of yellow squash, and left out the corn. Added a little dissolved corn starch to thicken at the end. Very tasty soup!

Nothing terribly special but it tasted good. I added a squirt of spicy brown mustard and simmered it on the stovetop for a little over an hour. I think cubed potatoes might be a good addition next time to give it a little more substance.

Pretty good as written, would be better with more sauce. I had six chops, so I added milk to make the soup go further, but it still wasn't enough. Next time I'll use two cans of soup and more milk. Served with brown rice and steamed broccoli, made for a nice hearty meal.

I used a bit more potatoes, a bit less ham, half of an onion, a teaspoon of minced garlic, only 2 Tbsp. butter, slightly less cheese, and cayenne instead of white pepper. Covered and baked at 375 for about an hour. Turned out great!

Mmm, good soup! I used dried Great Northern beans instead of canned kidney beans--1/2 cup, soaked for about six hours. After I sauteed the veggies, I added the soaked beans and four cups of water, and let it bubble away until the beans softened--a little over an hour. I did end up having to add about three more cups of water to keep it from getting too thick. Once the beans were soft, I added one can diced tomatoes, one chopped fresh tomato, one 8oz. can of tomato sauce, the zucchini and spinach (left out the green beans), two chicken bouillon cubes, white wine, and dried herbs, and simmered for another 45 minutes. Final result is wonderful. I will come back to this recipe often.

I always come back to this recipe for cornbread. I made one substitution and one addition: masa harina instead of cornmeal, and stir a can of creamed corn into the batter. Delicious!

My changes were: 1 cup cooked brown rice; a bit less zucchini; a teaspoon dried chopped onion; one can diced tomatoes, drained; less cheese; and the addition of some chopped leftover roasted chicken. I cooked everything on the stove, and instead of stirring in the cheese I just sprinkled it on top and then left the lid on for a minute to melt it. No need to dirty a baking dish. Very tasty!

My substitutions, made out of necessity: water instead of milk, plain instead of Italian bread crumbs, shredded instead of cubed cheese, small can of tomato sauce instead of ketchup on top. Added one packet of onion soup mix, a spoonful of minced garlic, and left out the salt. Baked it in a casserole dish instead of a loaf pan, at 350 for one hour. It was delicious, easy to customize, and I'll definitely be making this again!

While it tastes wonderful, I don't think this recipe as written is good for a bread machine. Many reviewers have noted that it rose out of the pan, and it did the same to me. I caught it before it was too bad to clean out of the machine and put the dough in a normal loaf pan to bake in the oven, but I won't be endangering my bread machine again.

This is almost identical to the classic Ocean Spray recipe I've used for years. It's better with an extra half cup of cranberries, though, and I much prefer using pecans instead of walnuts.

This is easy to prepare and tastes pleasant, but I agree with other reviewers that it needs a little work. I omitted salting and peppering the chicken, and just added a good bit of black pepper to the sauce. I also substituted dijon mustard. Cooked uncovered as the recipe suggests, but it turned out drier and tougher than most of my chicken recipes that way. I'd recommend either covering it as others have mentioned, or adding lemon juice or wine to the sauce to make it more acidic and keep the chicken more tender. Still, it was pretty good served with couscous and steamed vegetables.