I halved this recipe, but used 2 eggs instead of the 1-1/2 called for. I also added a little vanilla extract. I used about 1-3/4 cups of sour milk, and no extra milk. I used only 1/2 tsp baking soda. I have to admit this was a very fluffy pancake, and the taste was very good.

This was an excellent muffin. Made them this morning for breakfast with the kids and grandkids, and they were still warm when they came over. Made 12. The only things I can say about this recipe is to use Pam for Baking when you are spraying the muffin tins and they come right out. Also, I didn't beat until smooth after I added the flour - I just beat until the dry stuff was incorporated. I've found that beating until smooth leaves big holes in the muffins. I will use this recipe for banana muffins forevermore. Thanks!!!

These were excellent cupcakes. I beat the cream cheese mixture until totally light and fluffy, and it did not sink at all!! I doubled the recipe and got 42 cupcakes, enough to take to an office potluck and to send over to the kids/grandkids house. They were much appreciated by everyone. I pretty much followed the recipe, but used bittersweet choc chips. I did not mix the chips into the cream cheese mixture, just sprinkled on top and baked. I only baked for 20 minutes. The cupcakes were not overly sweet. I used half coffee/half milk instead of the water. I also used about 3/4 cup to 1 cup of cocoa (for the double batch) and the choc cake part was really chocolately and good. All in all, I will definitely make these again. Another good point -- they were really easy to make!!

This was pretty good. I cut up 2 slices of bacon real fine and rendered these before adding the floured beef. I added about 4 cloves of garlic with about 1 cup each of onions and celery and carrots which were all cut small and added after the beef was brown. I added about 1-1/2 TBS worcestire sauce, about 3 bay leaves, and about 6 cups of water with 4 packets of low-sodium beef boullion and brought to a boil. Then simmered for about 3 hours. I had to degrease the broth at this point, then i added in about 4 large carrots, chunked, and 3 potatoes. After about 15 minutes, I added a roux of flour and water to thicken up the stew properly, and then added frozen peas (no corn). My husband always insists on mashed potatoes with dishes like this, so I served those on the side.

Very very good. I only had 3 boneless skinless chicken breasts, so browned those. Changed vinegar to 1/4 cup per other reviews, and used 1/2 tsp rosemary, all other herbs used as shown in recipe. Also added 1 can of mushrooms drained. Excellent!! Served with white rice. Only gave 4 stars cause i wish there would have been some more juices. Next time I may add maybe 1/2 c chicken broth. Hubby doesn't usually like chicken with sauces, but he liked this. Thanks for the recipe.

The only difference i did with the bread was to use Crisco shortening instead of the lard. The bread was ok, but it was TOO SALTY. One tablespoon of salt is just too much. I might try it again using maybe 1-1/2 tsps of salt. I will critique it again after i make it with the revised amount of salt.

These were excellent. My family really liked them. You save a ton of time by making mini-loaves. The topping was really good, and hubby really liked it. He doesn't normally like meatloaf.

This was just so good!!! And hardly any work at all. The meat was falling off the bone, and very sticky sweet. Hubby loved it, and I had to stop him from eating them all (4 lbs.!!) Thank you very much for recipe. Note: I lined my pan with foil to save on clean up. However, I let the pan cool and the sauce remaining hardened on the pan. You need to remove everything from the pan while it is still warm, otherwise clean up is very difficult.

Used milk in place of water, starting with 1 cup of warm milk, and then adding approx 1/3 to 1/2 more. Let it rest for 45 minutes before forming. Pretty good, but i think 1/2 tsp salt is not enough. Next time I will use 1 tsp. Hubby really liked it.

Wonderful cookie!! Doubled the recipe, used butter instead of margarine, Splenda for Baking instead of sugar, half of the cloves, but the rest exactly as stated in recipe (except doubled of course). They rolled out like a dream. I had a small gingerbread man cookie cutter, and was able to get 7-1/2 dozen men out of this!! This is the ONLY recipe I will use now for gingerbread men. Thank you, thank you, Steph67

I don't know what I expected, but this was not it. Pretty bland. Sorry.

Great recipe. I added mushrooms to the meat sauce. Other than that, followed recipe as stated. Pan was very full; I lined a large cookie s heet and put under the 9x13 pan and was glad I did. Baked for 45 minutes covered w/foil, uncovered, and baked for 10 minutes more. Was even better the next day when I served it with a green salad and my famous garlic bread. Definitely a keeper.

Wonderful wonderful cookie. Rolled out like a dream, and didn't need to add a lot of flour to roll out. I thought dough which was not chilled rolled out better. Baked at 350 for 7 to 8 minutes. I prefer thinner cookies, cook up nice and crispy. Absolutely delicious. Will be our sugar cookie recipe from now on. Thank you so much Jessica for this recipe!! Happy Holidays everyone.

This recipe went together in a snap, and 25 minutes after starting, we had a pan of fresh cornbread. It was great! I think it would have been even better if my cornmeal had been fresher, my box was about 2 years old! Can't wait to make again (with fresh cornmeal). Put some honey on it, and served with homemade navy bean soup. Excellent supper for cool fall day.

Very excellent bread. Made 2 large loaves. I didn't have evaporated milk, so used whole milk, along w/ 1/2 cup of dry milk powder swished into the milk. Instead of shortening, used 1/2 c butter. Also mixed by hand. Mixing the whole wheat flour in with the liquids worked really well. The loaves were light and fluffy, and raised really well. I've had problems in the past with wheat bread not raising, but that is in the past now. My hubby is making peanut butter toast as I write this!! Very very good, Kristin.

Made these in my bread machine today. They knocked my socks off!! However, 400 is too hot, so first pan was burned on bottom. Turned oven to 375 and baked the second pan for 12 minutes. They were absolutely delicious!! Even the burned ones were good -- cut off the burned bottoms, and they were delicious!! They make big soft croissant shaped rolls -- may just make them into a pan roll next time. And the next time will be soon!! Hubby ate almost half the recipe!! He will have a tummy ache for sure from eating all that bread!! Said he could not stop they were so good!!!

Just ho-hum. There was not enough salt for the amount of bread that was made. It did not raise very much for me. I'll try other recipes.

I made this with approx 1-1/4 lb of lean ground beef and 1/2 lb of pork sausage. Used green onions in place of regular onions. Also used 1 cup of rice and more water as others had done. Had to cook for 45 minutes to ensure rice was cooked through. In the sauce I used 1 can of tomato sauce, and one of paste, and almost 2 cups of water. Did use the tomato soup on top. My family really liked it. It was pretty tasty! For me, next time I will make it without the cheese.

Made this to go with my Easter ham, and everyone just loved it!! Of course, had to modify, and so: sliced potatoes with my mandoline thinly (rather than the 1/4"); when making the cheese sauce, used 1/2 stick butter and 1/4 c flour, 3 cups of 1% milk, and 4 cups of sharp cheddar cheese; used greased 3 qt casserole dish and when layering, topped each layer with extra shredded cheese. Of course it bubbled over in the oven, had to put foil under it. Also uncovered after 1-1/2 hrs, and continued baking for extra 30 minutes. It was truly delicious. Need to make it again but try and cut some of the calories. EXCELLENT!!!

just so-so. My family ate it, but I could only force 2 bites. I'll not make again. sorry.