Like everyone else it seems I added something to this recipe. 1/4 tsp cinnamon and 1/8 tsp nutmeg. I was just shy 1 cup sugar so I added about 1/3 cup brown sugar...not packed however.

Made this this past weekend. The only change I made was to add 1/2 cup semi sweet chocolate chips to the oat/flour mix on top of the cherry filling. I had found a similar recipe that did that and it sounded good...chocolate and cherries are a great combo. This is another do over!!!!

Made these for Christmas.....a lot of work to yield not many cookies, with a just OK flavor

Made these last night for our New Years Eve gathering. Were a HUGE hit....gone in minutes. I used Red Raspberry Seedless Jam and only had Honey Dijon Mustard. I was told by many people they were great...and I should make them again

I have made this dip many many times over...the only change I make - is in the avocado layer is add a bit of Cayanne Pepper for a little punch and I also seed the tomatoes before I chop them or they tend to be really runny and wet

These were so very cute and easy to make. I used sliced almonds for the nails and sort of slid them into the dough a bit. I also tinted the dough green. I did NOT grease the pan, I prefer to use silicon baking liners. When I took them out of the oven I immediately removed the almond slices, added a squeeze of red gel and replaced the almosn slice "nail". I arranged them on a platter lined with easter basket grass. In addition I dipped pretzel logs in melted white chocolate and called them "dead mans bones" and placed those on the same platter. Next time I am planning on trying a strawberry jelly dot or raspberry under the almond.

my favorite "Rochester Style Hot Sauce"...easy to tweak spiciness

I made these yesterday mostly as written. I didn't have chocolate chips so I split the bowl of batter and made some with white chips and some with finely shopped walnuts. The ONLY two suggestions I have are.....place the powdered sugar in a pie pan, the you can drop about 8 spoonfuls in and still have enough space to roll them in the sugar. I used a spoon to sort of roll them. I was hesitant at first thinking I should refrigerate the batter because it was so soft, but the rolled just fine in the powdered sugar. I found they needed to bake just a tad longer...11-12 minutes, but I also used a silicon mat. I made about two dozen with out rolling them in sugar and they tasted just like a brownie. The ones rolled in sugar were just a tad sweeter.

I have made this recipes several times over and it is a really good sweet banana bread, with a different twist. I usually top it with a struesel topping of 1/4 cup packed brown sugar, 3 Tablespoons Flour and 2 Tablespoons Butter, cut together until coarse crumbles and sprinkle on top of bread before baking

I doubled the recipe and baked in a 9x13 pan. I would like to try it next with perhaps prebrowing the potatoes some how. While it was very good as written, I think it would be tasty with the flavor of the browned, perhaps slightly crispy potatoes

What a great, easy, appetizer. The only change I made was adding shredded cheddar cheese rather then parmasen cheese since most popper recipes called for it. What was great is the ability to just add more jalapenos if you like it spicier. It was also good not warmed up, but at room temperature. The jalapenos intensify with the warmth. A make over for sure

Great recipe, easy to make, tasted just like an english muffin. I may try to use whole wheat flour on the next batch

LOVE this snack. Great for boating as it required no refrigeration. You will be surprised...even kids like it

This is a GREAT recipe...with or without the vanilla (so if you don't have it don't panic)...my ONLY suggestion use French or Italian Bread NOT regular bagged loaves of bread or it will be REALLY mushy. I use just the blueberry syrup recipes for when I make pancakes too!

Quick, easy and good...all I did different was add another 1/2 tsp of garlic

For speed and ease of what was on hand...I used canned beans, both white and black, beef broth and hot and spicy turkey italian sausage. The soup was very good and very filling. A do over for sure.---------------------- Revisited: Made this soup again...as suggested I did precook the Kale, but I didn't cool it as I was making the soup and allowing it to cook longer then stated. Again I used Spicy Turkey Italian Sausage. I took it out of the casings and broke it into small pieces as it was cooking. as a matter of preference I placed the cooked sausage on paper towel to absorb whatever grease there was (Very little tho) I then sauteed the shallots in the same pan I did the meat in. As the directions said, I added a small amount of chicken broth to get the lil bits off the bottom of the pan. I then added the meat, shallots, kale and about 6 cups of chicken broth with 2 cans of Great Northern Beans (drained one and drained and rinsed one) in a 4 quart kettle. My soup cooked about 4 hours and was very tasty again. With the spicy sausage I needed very little in the way of pepper or salt (I did however add some salt to the Kale as it cooked)

SOOOOO easy and soooooo tasty. I have always bought the yellow box of biscuit mix to make dumplings. These are far better and the texture is less heavy.

Fantastic seasoning combo. The only thing I did different (after reading other reviews) I bought boneless center cut chops, an inch thick and cut it into chunks maybe 1x1. I doubled the seasoning and placed it into a zipper baggie, shook to combine the seasoning then threw in the pork chunks. I worked the seasoning into the meat good and let it set on the counter for about 20 minutes or so. A do over in this house for sure. My husband even said it'd be good in a fajita with some cheese, sour cream and sauteed onions

SOOO yummy and so easy. I could have eaten it all! I did let mine cook about 30 minutes total, but keep an eye on it, because it will go from toasted to burnt quickly

Very very tasty veggie, meat and sauce mix. I used spicy turkey italian sausage and egg[plant because it was what I had handy. I made homemade polenta with a a recipe off the back of the stone ground cornmeal bag. The polenta itself is very plain, but absorbs the sauce and is pretty tasty for what it is. I got the "go ahead and make this again" from my family