I was looking for a good base recipe for Salmon loaf. This was pretty good. the changed I made were to add cumin, mushrooms, peppers, Feta cheese, cream cheese ( no butter) and I used wheatabix instead of the crackers. I also added some hot sauce and chilies. I was very happy with the results.

I don't think I'd make this again. I find a little boring. If I modified and maybe added some more spices and apples or something. It's not bad, just not spectacular for me.

I doubled this recipe so all my values are doubled. I made some changes due to what I had on hand. I used 1 cup of apple sauce b/c I didn't have the butter and I reduced sugar to slightly less than 2 cups. half brown, half white. I also used 3 cups WW flour and 1 cup oats. I grated my apples (mainly b/c I was so excited to use my new food processor :-) )I gave this 4 stars only b/c I"m not a fan of the oil taste in muffins. I should have melted butter and used that.

I'm not above admitting I did something wrong, but I really had to play with the amounts in this recipe. the cinnamon is very strong and the mixture got extremely thick before it got anywhere close to clear. I had to add extra water to thin it out. I haven't put it in a pie but have tasted it. It is ok but has too much cinnamon for my liking.

I've made this a few times and finally got brave enough to modify the heck out of it. I used 1/4 c butter and the rest in baby food prunes. 1.5 cups of brown sugar, 1 egg and 1/2 cup of egg whites. I also used whole wheat flour and apple yogurt instead of sour cream. I have to admit it turned out pretty good. I think it needs to be played with a bit more though. But pretty good for healthier muffins. This recipe turned out great. I halved it and baked it in an 8by8 pan. I needed to cook it for an extra 15 mins due to the pan size. I also used a mix of yogurt and sour cream b/c it was what I had on hand.

This turned out great. I used a large rectangular pan and just monitored the cooking time. Everyone enjoyed it with the peanut butter frosting. The texture is quite different than a cake mix texture.

This recipe turned out great for me. I used another reviews advice and made sure the butter and peanut butter were well creamed as well as whipping it for a longer time at the end to make it fluffy. This was a hit with the dark chocolate cake from this site. For those that had trouble spreading the frosting, dip the knife in warm water as you spread it.

I made some changes after reading some reviews. I cooked on low for 5.5 hours. I used one large chicken breast cut into cubes and 5 chicken thighs cut in into cubes. I used cream of mushroom & garlic and cream of chicken soups b/c that's what I had and I added 2 garlic cloves and one medium onion. I think next time I make it I would add tin mushrooms and maybe some potato cut up. I thought it was good, I plan on making it again and playing with the recipe a little.

I made this for a christmas party. It turned out great. The only change I did was add 1/2 tsp of pumpkin pie spice. I thought the cake had plenty of flavor. I put a pan of water under the cheese cake during cooking and then make sure to cut around the edges when the cake was done so it didn't crack. I also let it cool on the counter for quite a while before refridgerating.

This was easy to make. The end result was not good for me. I had to cook it longer b/c the potato was still crunchy which made the salmon overcooked but that wasn't the main issue. The main thing was the flavours just didn't meld together, they were very individual. I think frying the onions with some butter a little garlic, cooking the potato a little and adding some more spice to the salmon would make it better. And perhaps covering with tinfoil for a bit.

This turned out really good for me. They were a little flat but tasted good. I used low fat yogurt instead of cream b/c that's what I had. I also added some grated carrots. These did not crumble on me like some of the other reviewers. thanks

I was making tarts tonight and found out that I was missing corn syrup so I went in search of a recipe. Found this one and had to modify it for what I had on hand (plain 0% yogurt for the cream) and 1/2c brown sugar 1/2c splenda. I also put raisins, almonds and coconut in the shells. Much to my surprise these turned out great. And I used real butter so they have a great buttery taste. thanks!

I thought this turned out well. A little too sweet for me though. I would not make it again due to the sweetness.

These turned out great!! I followed the recipe exactly. However, I ended up with about 110 cookies. Perhaps mine were smaller.

I thought these were really good. I didn't have enough pecans so I added skor bits. I also rolled them in coconut instead of chocolate or sugar. I used about 1 3/4 c of graham crumbs.

These were quite tasty. I used pecans instead of walnuts and I used frozen tart shells. Next time I would omit the nutmeg but that is just a personal preference. I also cooked them for closer to 20 mins. Again a personal preference as I don't like runny tarts, the longer cooking time makes them more chewy.

The recipe was good but needs a longer cooking time with more water. I used a medium grain brown rice and cooked it for 1 hour and 20 min. Next Time I will 1/4 cup extra of water and probably cook it for 1 hour and 40 min or so.

My husband and I liked this recipe. I halved the amount but used a whole can of mushroom soup. I also added tin mushrooms and used crushed brettons instead of the bread crumbs. I think some fried onions and garlic would add to this recipe.

This recipe was good but I found it very sweet. I will make it again but I will use less sugar. I also didn't have 1.5 cups of sour cream so I used 1/2 cup of fat free vanilla yogurt - perhaps this is the reason it was too sweet?? It would taste really good with a graham wafer crust. I also used 1/2 of craisins because I didn't have the full amount of raisins.