We liked these a lot. I thought the dough was just slightly dry, so I would probably add an extra tsp or two of milk next time. I did add about a tablespoon of sugar to the dough, and only used about half of the filling mixture -- 2 tablespoons of sugar and 1/2 tsp cinnamon. I also made a very thin, simple glaze with 1/2 cup powdered sugar, 1/2 tsp vanilla, and about 1-2 tsp cold water. The end result was a slightly sweet biscuit that wasn't too rich or heavy, which is just what I was looking for. It was not overly sweet or dripping with glaze. I baked mine at 450 for 18 minutes and they were perfect. To those who think that 450 is too hot for cinnamon rolls -- remember, this is a biscuit dough, not a yeast dough, so baking time and temperature will be different than your average cinnamon roll recipe. Baking biscuits at too low of a temperature (350) means you have to leave them in the oven longer, resulting in dry, crumbly biscuits.

I was not crazy about this recipe. It was way too maple-y, I couldn't taste the cinnamon at all, even after coating the cookies in cinnamon-sugar since I didn't have any maple sugar. They also did not spread at all and baked as balls that were set and crisp on the outside and raw in the middle. It was not the yummy chewy kind of softness that you want in the middle of a cookie, it was raw and gooey. Fortunately, this didn't make too many. Probably will not be making again. Sorry.

This was a great cake. Very quick and easy to throw together. I topped mine with chocolate coffee frosting. The cake stayed very moist and flavorful for days.

Very good and very quick & easy. I was really strapped for time so I skipped cooking the pumpkin bit and they still turned out great. Love the orange glaze, and orange + pumpkin is great together. I did add a little dried orange peel and vanilla extract to the muffin batter (about 1tsp of each) as well as some grated nutmeg (around 1/4tsp.)

These are really good, but do need some tweaking. I took the advice of others and used less oil, only a bit over 1/2 cup and it was still way too much. After 24 hours my crackers are dripping in oil. I may try using less oil, more crackers, or maybe baking them for a few minutes to help dry out the oil next time. I also used an Italian dressing mix instead of Ranch, and I threw a little cayenne pepper in there as well as the red pepper flakes. I think next time I would omit the red pepper flakes entirely and use all cayenne, as it blends better for a more even coating. Very good idea, just needs a few little adjustments.

These turned out really good. I only made half a batch and I still got just over 5 dozen cookies. I made a couple minor adjustments: I used softened butter rather than melted margarine, a little less brown sugar (I didn't pack it in the measuring cup), corn flakes instead of raisin bran, and I switched the measurements for the raisins and the chocolate chips (for half a batch, I used 1/2 cup raisins and 1 cup choc. chips.) I also upped the oats and cornflakes by about 1/2 cup each. Oh, and I used pecans instead of walnuts, since I'm allergic to walnuts. I think these would be good with other dried fruit and perhaps some spices like cinnamon as well.

This was really, really good. I used 3 chipotle peppers, which I removed the seeds from first, and put everything in my crock pot on low for about 4 hours. This was great with refried beans, cheese, and veggies over tostada shells, but I think the meat would also be delicious in tacos, burritos, southwestern eggrolls, or almost any Mexican/southwestern dish.

These are very good. I made a few changes: Used 1/2 cup AP flour and 1/2 cup white whole wheat flour, added vanilla extract and freshly grated nutmeg, used extra oats (closer to 1 1/4 cup), and used cinnamon baking chips instead of chocolate chips. I also made these into mini muffins and baked for about 14 minutes. I got 48 mini muffins out of a single batch. I will be sending some of them to work with my husband tomorrow for breakfast for his coworkers!

This was okay. I thought there was too little sauce, and what we did have was pretty bland, even with the addition of fresh ginger. If I make it again, I'd try adding coconut milk as others have suggested.

These were pretty good. Not quite what I was looking for, but not bad. Before adding the zucchini, the dough is very sandy/crumbly; once you add the zucchini, make sure you mix well to moisten all the flour and cocoa powder before "pressing" the batter into your pan. The frosting wasn't bad but it wasn't great; I've never used margarine in a frosting before, but I went ahead and gave it a try and thought it ended up too greasy. My frosting separated and I ended up having the pour off some oil from the top of the frosting, and then it came together smoothly. I don't think it's as good as a butter frosting, though. The brownies themselves have a pretty strong zucchini flavor, for a dessert. They're sweet, but at the same time, you can tell there's something in them. My husband, who normally can't tell if I "hide" stuff in breads or brownies, immediately was able to identify the zucchini in this recipe. The brownies are not overly chocolatey like a "traditional" brownie is. Overall, I'd say these are average.

This turned out very good...I made mine into one loaf of cinnamon/sugar bread and 8 large sandwich rolls. The rolls are pretty good (I think they'll be better when actually made into sandwiches) and the cinnamon/sugar bread is outstanding. I took half the dough after the first rise, rolled it out into a rectangle, sprinkled it with cinnamon and sugar, and rolled it up -- similar to if you were making cinnamon rolls, except I didn't roll the dough out that thin. Then I put the rolled up dough log in a loaf pan, brushed it with an eggwash and baked it. After it was done baking and cooled a bit, I made a glaze out of butter, powdered sugar, milk, and vanilla extract, and drizzled it over the top of the loaf. It's exactly like a cinnamon swirl bread I used to get at a very good bakery in my hometown, which I haven't had in years so it was a very delicious treat with our dinner tonight.

This was...okay. I think it would be better if you were to use less butter, melt it, and drizzle it over the chicken instead of just setting it in the pan around the chicken. I did that (and only used about 3 tablespoons of butter total) and my chicken got very soggy.

These are the best peanut butter cookie I've ever made. Actually, I didn't make them with peanut butter; instead, I used fresh honey roasted cashew butter that I got for Christmas, and they were AMAZING. I didn't bother filling them; the cookies alone are outstanding. I served them at a Super Bowl party and everyone raved. Will definitely make them again using peanut butter and other types of nut butters.

Very, very good. I used fat free cream cheese and added a little orange juice to thin it out just a bit. Couldn't tell that the cream cheese was fat free once it was mixed with the marshmallow and the orange juice.

These were delicious -- the best waffle recipe I've tried to date. I did use regular milk since I didn't have buttermilk, and white flour instead of whole wheat. The batter is pretty thin but still puffed up nicely. My husband and I both loved the flavor of the molasses and the texture of the oatmeal.

This was really delicious. I followed a couple of reviewer's advice and did the following. First drained, patted dried, and froze the tofu for about 3 hours. Took it out of the freezer and let it thaw for a couple of hours on some paper towel to drain it. Sliced into 3 pieces, then baked at 350 for about 18 minutes (make sure to spray your baking sheet with non-stick spray, or use parchment paper...I did neither and the tofu almost stuck to the tray.) Remove tofu from oven, let cool briefly, then dredge in four, egg, then breadcrumb mixture. Then I followed the recipe's instructions to pan fry and then bake it. My husband, who is primarily a carnivore and who I'm trying to get to eat meat-free once a week, loved it. Will definitely be making again.

I haven't made this yet (although it does look delicious and I am eager to try it) but, I thought I may suggest to those who have trouble with the pears burning on the stove: Has anyone tried doing this in a crock pot? My mom used to make applesauce very similar to this recipe (using apples instead of pears and apple juice instead of pineapple juice and less sugar.) She always did it on the stove and she had to watch it carefully to prevent it from burning. When I started making my own, I tried my crock pot and it works great -- no need to worry about it burning. It would probably take longer than 3 hours (my applesauce usually takes about 5-6.) I'm going to try it this way when I get around to making this recipe.

This is a great recipe. I make it pretty often since my husband is picky about what kinds of veggies he'll eat, but he loves carrots. Instead of boiling my own carrots, I use 2 cans of canned carrots. I also use less butter and sugar, around 2 tablespoons of butter and maybe 1/3 to 1/2 cup sugar, and only 1 egg. This is the kind of recipe that I don't really measure anything, I just mix everything up and pop it in the oven and it always turns out great.

This was quite good. I have a different glaze recipe that I normally use for salmon that I think we like a little more, but this is a nice alternative when we want something different. The glaze is a bit too thin; I wanted to reduce it on the stove first, but I didn't take the time. It still turned out pretty good, especially after I drizzled a little on the cooked salmon right before we ate it. I did add a little apple cider vinegar to the glaze since it was super sweet without it, and I also baked the salmon at 400 degrees instead of broiling it.

These are not very good. They have no taste when made as written. When I mixed up the batter, I considered adding some cinnamon, nutmeg, etc -- pumpkin pie spices. Then I thought I'd just try the recipe as directed and see how it turns out. As I said -- no flavor. They may be better if you add some spices, but really, it's not much harder to make a pumpkin cookie or pumpkin bar from scratch and they would be much, much better than these. The only reason I give them 2 stars is because they are incredibly easy, but your effort, or lack thereof, will show. Personally I feel better about spending an extra 10 or 15 minutes to make something worthwhile, than spend 5 minutes for something so bland. I'm sorry to say that anyone who is impressed by these cookies has not experienced true homemade baking.