These beans are delicious..they taste like my mom used to make. I have made them several times and they are a hit with my family. I throw all of the ingredients in my crock pot and simmer on low for about 6-8 hours. The only change I make to the recipe is to use chunked boneless ham instead of the ham hocks. They still have a great flavor without the added fat of the ham hocks. They are great with homemade southern cornbread.

I've been making this recipe for years without the soup. I also use shredded cheddar cheese instead of the processed cheese and it still turns out great. I usually brown the ground beef in a skillet, drain and then add the other ingredients until the cheese melts then I transfer to a crockpot to keep warm. It is always a big hit.

Fabulous recipe. I've been making a standard margherita pizza for several years, but this definitely takes it up a notch. The only change I made was to leave off the fontina, didn't have any, and increase the mozarella. I used this with Jay's Signature Pizza Crust from this site. I made two large pizzas for my family of 4 and we devoured both of them. WHEN I make this again, I would use fresh mozarella because I think it has much better flavor.

I'm only giving this 4 stars even though I changed the recipe quite a bit, I didn't like the ketchup in the recipe. I doubled the gravy using one can of French onion and 1 can of golden mushroom soup, doubled all of the other gravy ingredients except the ketchup (I omitted the flour). I followed another reviewer's suggestion and browned the patties on both sides then transferred them to a 13 x 9 pan and poured the gravy ingredients on top. I also sliced one small yellow onion and put on top of the patties. I covered the pan with foil and baked at 375 degrees for 45 minutes. Next time I will substitute tomato sauce for the ketchup or leave it out completely.

I have made this recipe twice now. The first time with half-n-half in place of the cream and I used rigatoni pasta. It was delicious and I would give that version 5 stars. I made it again last night and used the heavy whipping cream that the recipe called for and penne pasta and it wasn't nearly as good. The heavy whipping cream gives it almost a sweet taste that I didn't care for. Next taste I'll stick with the half-n-half. I also added a few garlic cloves as suggested by other reviewers.

I made this bread last year to give as Christmas gifts to friends. It was delicious. The flavors work so well together. I was skeptical about using beer, but I think it adds a depth of flavor. I used Michelob Amber Bock that I had on hand. The only change I made was to leave out the cardamom as suggested by previous reviews. I experimented with the amount of oil. I made some loaves without the oil and some with the 2 T. It is fine without the oil, and I think 2 T. makes the bread too moist...1 T. would probably be just the right amount.

Just made these for breakfast to go with "dip" (over medium) eggs since we didn't have any bread in the house. The only change I made was to sub butter for the shortening since I try to stay away from trans fat. I cut them with a juice glass and ended up with 12 medium sized biscuits. One tip that I have is not to knead the dough as the recipe indicates. Biscuit dough will become tough if you handle it too much. After you incorporate the milk put the dough onto a lightly floured surface and gently pat it into a circle to your desired thickness and cut out the biscuits. The reason for the 4 star rating is that I thought they were too sweet. Next time I would reduce the sugar by at least half.

I made this two days ago to use some of the huge package of arugula that I purchaed at Trader Joe's. I replaced the white vinegar with red wine vinegar and used a little less than 1/4 cup of EVOO and only one clove of garlic. I followed others advice and put the dressing and arugula in with the potatoes while they were still warm. I thought the salad was good, nothing special...but when I ate the leftovers for lunch today, it was very good. I could taste the garlic and the spiciness of the arugula. I would recommend making this in advance and letting it sit for at least a day for all of the flavors to meld.

These cookies are delicious. I changed a few things based on other reviews. I added 1 tsp. vanilla, used 1 1/2 cups of chocolate chips and 1 1/2 cups rolled oats, and baked for only 13 mins. *Just made these again and they turned out excellent with the modifications above, however, 1 tsp. of salt is way too much!! Next time I would use 1/4 to 1/2 tsp.

These were pretty good. My daughter who doesn't eat a lot of meat really enjoyed them. She had a homemade veggie burger at a local restaurant that had wheat germ in it so I wanted to incorporate some for extra nutrients. I doubled the recipe, used hot chile paste instead of chili sauce, used 1/2 cup bread crumbs and 1/2 cup wheat germ. I didn't have any lettuce or tomato on hand, but those would have been excellent toppings, and also some avocado would have been tasty as others have suggested. I baked at 375 for about 25 minutes to get them a little crunchy on the outside, but they were still moist inside. I would definitely make these again.

I volunteered to make apple crisp to bring to a friend's cookout. I found this recipe and made it just as it was written and it was a hit with everyone. Next time I think I will leave out the water because I'm not sure what it adds if you have juicy apples. I used a combination of Granny Smith and fuji apples. We served it at room temperature and it was delicious.

My family really liked this tortellini. I did make a few changes; I used 1 lb. of turkey Italian sausage sauteed with 1/2 of a yellow onion and 1/2 of a green pepper, homemade marinara sauce, left out the mushrooms, and subbed parmigiano-reggiano cheese for the cheddar. I used all of the homemade marinara sauce so I had enough sauce to increase the tortellini to a larger pkg. (1 lb. 9 oz. I believe). I served it with Caesar salad and homemade garlic bread. The sauce is extremely salty, not sure why. Next time I will use low-sodium tomatoes and maybe decrease the amount of sausage.

This is the best artichoke/spinach dip I have ever had and it is very easy to make!! I followed the advice of a previous reviewer and mixed all of the ingredients together instead of layering. I used a jar of alfredo sauce instead of the refrigerated sauce. It turns out great every time. EXCELLENT!!

I have made this fruit salad several times for summer cookouts and every time I have brought home an empty bowl. It is light and refreshing and goes so well with grilled foods. The only change I made was to reduce the amount of poppy seeds...I used 1/2 tsp. instead of the full teaspoon suggested.

I made this for Easter dinner and everyone raved about it. My son said it was the best cheesecake he's ever eaten. If you are looking for a dense cheesecake, this is not the recipe for you. It has a very smooth texture and is moist. I stuck to the recipe as written except subbed reduced fat cream cheese and sour cream. I don't know how it could have been any better with full fat ingredients. This will be my go to recipe for a NY style cheesecake.

Yummy! The only changes I made were no shallots (or onions) because I didn't have any on hand and only 8 oz. of baby bellas and 8 oz. of button mushrooms. I used a little extra Parmigiano because I love the flavor it adds. This is only my second attempt at risotto and and it turned out wonderful and I would definitely make again.

I made 12 standard size muffins with this recipe. These muffins have an excellent buttery flavor. I used Granny Smith apples and diced instead of slicing them, left out the walnuts because I didn't have any on hand, and I only used 1 cup of sugar for the muffin batter. I gave these four stars because the crumble topping wasn't that impressive. I didn't think there was enough of it, and it fell off the muffin when you were eating it. The crumble topping on the banana crumb muffin from this site is a much better topping.

Obviously these muffins don't really need another review, but they are absolutely the best muffin I've ever baked. The only changes I made were to use 4 bananas instead of 3 because I had 4 overly ripe bananas on hand and I added about 1/2 cup of chopped pecans. I ended up with 12 amazing muffins that were devoured within a few hours.

WOW!!! I prepared this exactly as written and my family thought it was excellent. I think the key is the chile paste which adds a lot of flavor and spice to the chicken. I found the paste in the Asian section of my local grocery store. This is definitely a recipe I will make again.