So easy and so tasty! I will never buy regular granola bars again. Like the other reviewers have said, it's a perfect 'Base' recipe that you can change up according to your tastes. I ground flax seed up to replace the flour and omitted the oil and just used more applesauce. I used 'Egg Beaters' egg product instead of a real egg. I used dried apples, craisins, and raisins along with walnuts (no sunflower seed). I'm diabetic and this is a perfect 'Power food' for me (I substituted some of the honey with Splenda) for before my workouts. They give me energy and keep my blood sugar at a nice even level for hours! Dark chocolate chips are also a nice addition but when I do add them, I keep it to just a handful because the flavor of these bars is so good, too much chocolate overpowers all the other flavors. I love this recipe! Thank you!

Great soup! I used a really lean bacon, Fat free 1/2 & 1/2, and instead of tarragon, I threw in a couple bay leaves. Also, a little trick I learned to thicken soup like this... no puree is needed, I just used a potato masher a few strokes and the soup is thickened perfectly without loosing any potato hunks.I like lots of potato in my potato soup and prefer the hunks of potato as opposed to a smooth soup. Also a great soup to experiment with...using chicken sausage, or ham, kielbasa...it all works well. You can also add Kale for an added nutritional boost. Mmmmm!

Love the bread....double the caraway. Now...what's a thrasher? Anyone?

that's good!

Too basic. Needs dressing...anything to add some zip!

Very tasty BUT...the rice just won't cook all the way so...instant rice works great and cuts the time down to half. I cut out the green pepper and the brown sugar. I used a can of Rotelle instead of chili sauce and instead of plain water I used 1 cup of low sodium chicken broth. I'll be making this again! Instant rice is the winner here though.

Too much cumin! You want it to enhance the flavor, not take it over! 1 tsp is more than enough.

I too changed a few things to make it even better and easier. After the dough has risen and you punch it down,I make 4 dough sections and roll them out personal pizza size and let them sit on a lightly floured cookie sheet for at least 15 mins. This allows the dough to rest and relax. Then put them on the grill as the recipe says to (the dough will be even more elastic and probably will stretch out more but believe me, this will make the crust even more delicious and crusty). The crusts will cook a bit quicker too so keep an eye on them. I also use Prego traditional for the sauce and I too shred the cheese to help it melt a bit more. Some fresh shred parmesan mixed in with the mozerella makes it really delicious. After the crust has cooked on the first side I also take them off the grill onto the cookie sheet again to quickly put the toppings on and then put them back on the grill. That way, you don't burn your fingers over the grill! I make a double batch of dough and after the first rising, I cut them into quarters and freeze them separately so it's easy to take them out after work and let them come to room temp, then roll them out, let them rest and dinner is ready in 9 mins. My husband loves this and we eat these once a week...at least!

Add cheese for a garnish and it's great. I added a can of black bean (drained) and added a little heat with red pepper flakes. This is a great 'base' soup. Let your imagination make it fantastic!