Very good dip!! I made a few modifications though. I cooked the spinach and red pepper along with about 1 teaspoon of minced garlic in 3 tablespoons of butter instead of boiling them in water. I cooked them until the spinach and red pepper were tender, then I added the cream cheese, milk, about 1/2 cup sour cream and about 1/2 cup mozzarella cheese. I followed the rest of the recipe as it is written, then I transferred the mix to a small crockpot turned on low to keep it warm. Then, I thinly sliced a loaf of Italian bread, lightly buttered each side, and sprinkled mozzerella and parmesan cheeses on it. I baked the bread on a cookie sheet for about 10 minutes at 350 degrees and served the bread with this dip. It made a great appetizer for our party, everyone loved it!!!

This is AMAZING! I'm a vegetarian and I've made this for my non-vegetarian family members before, and they LOVED IT!!! Sometimes I use whole wheat penne, I usually omit the red onion or substitute Sweet Vidalia onion, I use diced tomatoes with green chilis in them to spice it up a bit (or sometimes I omit the tomatoes altogether), and I top it off with thinly sliced Munster cheese instead of shredded mozzarella. VERY GOOD!!! Sometimes I make a "meaty version" for my family, by adding either 1 pound cooked ground beef or 2 boiled and diced boneless skinless chicken breasts.

Excellent, best egg nog I've ever had! I made it diabetic friendly by using skim milk and Splenda sugar substitute instead of white sugar. Also, I reduced the amount of milk to 6 cups to make a thicker nog and cooked much longer, over low heat, to ensure that the eggs were fully cooked. It was a big hit!!

This is delicious!! I made a few modifications though -- I have diabetics in my family, so I modified the recipe so that they could enjoy these as well! I only used 2 3/4 cups of all-purpose flour and added 1/2 cup of whole wheat flour; I used 1/8 cup of sugar and 1/8 cup of Splenda sugar substitute; and I used evaporated milk instead of regular milk (less sugars). For the topping, I used 1/2 cup of Splenda brown sugar substitute in place of 1 cup of regular brown sugar and I substituted 1 tablespoon of sugar free honey (available at Wal-Mart) for the corn syrup. This was amazing!! My family loved it, I will definitely be making it again!!!

DELICIOUS!!! I made this for dinner tonight and my family loved it! I used 2 cans of corn instead of frozen corn and about 3/4 cup Splenda instead of the 1 cup white sugar. Also, I used a hand mixer to beat the ingredients instead of a blender or food processor - still turned out very well! Thanks for a great recipe!

Not too bad. I'd recommend cutting back on the Worcestershire sauce, it's a bit strong. I used a block of blend cheese (Colby and Monterrey Jack) and shredded it myself so that it was thicker shreds of cheese, turned out really well.

This is an awesome recipe! I'm asked to make it for birthday/holiday parties when we get together with the family! I always mix it up by adding different ingredients to change the flavor just slightly. For example, I usually saute about a teaspoon of minced garlic in with the butter, spinach and artichokes and I always add about 1/2 cup of mozzerella and 1/4 to 1/2 cup mayo. I've left out the artichokes and added chopped red pepper and crushed red pepper flakes for a spicer version. I've reduced the amount of spinach and added diced jalepenos and shredded pepper jack cheese for an even spicer dip! This recipe is so versatile, perfect for any occasion! I usually serve this with tortilla chips and "Tuscan Bread" (which I make by taking either homemade or storebought hoagies or Italian bread, cutting them into 1/4 to 1/2 inch thick slices, very lightly buttering each side, and very lighly sprinkling them with fresh parmesan cheese and shredded mozzerella cheese, plus a sprinkle of garlic salt. Then I bake them at 350 degrees for 10 minutes or less, until the cheese is melted and the edges start to brown.)

This is a great apple pie recipe! I made a few modifications: I used Splenda sugar substitute in place of white sugar and Splenda Brown Sugar Blend in place of the brown sugar (I have diabetics in my family). Instead of pouring the sugar/butter liquid over the top crust, I mixed the apples in with the mixture, added some cinnamon, and poured the whole mix into the bottom pie crust. Instead of a lattice work crust, I used mini seasonal cookie cutters (shaped like leaves and pumpkins) to cut out sections of pie crust and layer over the apples. Finally, I melted about 2 tablespoons of butter and poured it over the top crust before baking. It was very good and my family loved it!!

Very good! I'm a vegetarian, and I loved this recipe! Made this once when I was out of pinto beans - I just used fat free refried beans instead, very good!

This is my favorite recipe on here! I make a few changes though when I make this: I have diabetics in my family, so instead of 1/2 c. white sugar I use 1/4 c. Splenda sugar substitute. Instead of milk, I use evaporated milk (less sugars!) and instead of vanilla extract, I use Pure Mexican Vanilla. Sometimes, if I'm out of sweet potatoes, I'll use canned sweet potatoes (drained and blotted with a paper towel) or butternut squash (if you cut it in half, seed it, and bake it on a cookie sheet for about 1 1/2 hours, you can then blend/food process/beat it to the right consistency, VERY good!!) I always double the topping, but substitute Splenda brown sugar substitute for the brown sugar, and cut the amount of brown sugar in half. I've made this with wheat flour before too, very good!! Such a versatile recipe!!!

Heavenly!!! I made big and litte mini cheesecakes by using regular and mini muffin tins. I also made these diabetic-friendly by using Splenda sugar substitute instead of white sugar and reduced fat, reduced sugar vanilla wafers. Then for the topping, I topped half of them with 1-3 whole pecans, then melted 1 teaspoon of sugar free honey substitute and 1 cup of Hershey's Sugar Free Semi-Sweet Chocolate Chips together. I dipped the tines of a fork into the melted sugar free chocolate mix and waved it over the pecan-topped cheesecakes to make little strands of chocolate over each. I then drizzled a little bit of Smucker's Sugar Free Caramel topping over top of the chocolate. For the other half of the cheesecakes, I topped them with sugar-free cherry pie filling. They were amazing, and nobody even realized they were nearly sugar free until they saw my diabetic fiance devouring them!!!

Pretty good, needs some seasoning though. I add 1 teaspoon Mrs. Dash, 1/2 teaspoon Morton's Nature Seasoning, and I saute minced garlic in with the butter before adding the flour and salt.

Not a bad recipe, but needs some tweaking. Here's the modifications I usually make: I always reduce (or leave out) the 1/4 cup of dried onion flakes to kill the overwhelming onion taste and I add about 1 teaspoon of Mrs. Dash and 1 teaspoon of Morton's Nature Seasoning. Sometimes I add about 1/2 teaspoon of lemon pepper too. Sometimes I substitute Miracle Whip for mayo for a little sweeter taste. Instead of dill weed, I use about 2 teaspoons of dill relish (or sometimes 1 teaspoon dill relish and 1 teaspoon sweet relish for a sweeter version). I leave out the salt and use garlic salt instead of garlic powder, and I always serve this on homemade or store-bought sandwich crescents.

My family loves this recipe! I did make a few modifications though. I cooked the egg noodles in with the chicken broth and veggies and I used canned chunk chicken instead of boneless chicken breast. I also added a little bit of Mrs. Dash and Morton's Nature Seasoning to add a bit more flavor to the recipe.

Amazing! My whole family loves it!! I usually use Taco Bell brand seasoning mix (make sure you don't get fajita or chipotle flavored seasoning mix, it's not as good!) fat-free refried beans (I'm a vegetarian and most regular refried beans have lard in them) hot chunky salsa, I use fresh chopped jalepenos instead of green bell pepper, I leave off the green onions and only put tomato in half (a lot of people in my family don't like tomato!). Instead of mixing the taco seasoning with the refried beans, I mix it in with the cream cheese and sour cream. I usually top it off with shredded "taco blend cheese" (has taco seasoning in it) instead of cheddar cheese.

This is a very good recipe! Quick and easy, but tastes great!! I did make a few modifications after the first time I made it though: I used canned mixed veggies instead of frozen (my fiance doesn't like the "toughness" of frozen veggies), I use one can of cream of chicken soup and one can of cream of celery soup, I use evaporated milk instead of regular milk (we drink skim milk, and sometimes soy milk, so evaporated milk tends to create a much richer/thicker sauce), I added about 1/2 teaspoon of Mrs. Dash and 1/2 teaspoon of Morton's Nature Seasoning, and I use the cheap (non-layered) biscuits from Aldi/Kroger/Wal-Mart and just stick individual biscuits on top. Tastes great everytime!

This was pretty good, but throwing the venison in with the rice to finish cooking seemed to dry everything out too much - all of the moisture was sucked up and the meat ended up a little dry. I would probably add a little bit extra water to the rice mix before adding the venison, peppers, and onions next time.

Very good!!! Last time I made this, I used two bags of frozen fruit instead of the expensive and out of season fresh fruit (one was a berry blend - blueberries, raspberries, blackberries, strawberries; the other was peaches, mangos, grapes, and honeydew melon), I omitted all of the sugar, and I used 3 tablespoons of sugar free honey instead of fruit preserves. I cut the tortillas up using seasonal cookie cutters, and I dipped them in melted butter, then lightly patted each side with a mix of 1 cup Splenda sugar substitute and 1 1/2 teaspoons of cinnamon. This was VERY good and was diabetic friendly! A huge hit at our family party!!

I love this recipe! I HATE cole slaw, but I made this for my fiance and he made me try it...and I LOVED it!!! It's the only cole slaw I will eat now!! I use low fat or fat free may instead of Miracle Whip, 1/3 cup Splenda sugar substitute instead of 1/2 cup sugar, and I add about 1/4 teaspoon pepper. Sometimes I leave out the onions (a lot of people in my family don't like onions, but if I do add the onions, I use Sweet Vidalia onions). I usually just shred my own cabbage and carrots - saves me money!! ALDI stores usually sell a head of cabbage for around 99 cents and a bag of baby carrots for 99 cents also. I shred up about 2 cups cabbage and then I use my cheese grater to shred up 6 baby carrots, YUMMMMY!! I try to plan Chinese food for later in the week when I make this recipe - that way I can use the remainder of the head of cabbage shredded up in egg rolls and stir fry!

Pretty good recipe. I used chicken broth instead of water and I let the biscuits cook for a little over an hour. I also made a vegetarian version of this recipe using LiteLife Chicken Style Strips instead of chicken breasts, 1 can cream of celery, 1 can cream of chicken, and Not Chicken Imitation Chicken Broth instead of water. This tasted pretty good, I loved the dumplings, but didn't like the texture of the fake chicken strips, I would try a different chicken substitute or leave it out all together the next time I make this!