I followed this recipe exactly with the exception of cutting the sugar down to 1 tablespoon. Some reviewers said the biscuits were too sweet and tasted like scones with the extra teaspoon. I wanted to add Monterey Jack cheese, onion powder, and garlic powder to them, so I didn't want them to be too sweet. The texture is great, they just kind of melt in your mouth and fall apart, but the taste of the baking powder is too strong. If it weren't for the excessive baking powder taste, these would be excellent. I will definitely use a different recipe next time.

These were great. I didn't measure anything, and just did everything by taste. Everyone loved the carrots, and just raved about them. Instead of lemon juice, I used a packet of True Lemon, and it was just fine. I also used an entire bag of baby carrots instead of slicing whole carrots, and that fed five adults. This is a great recipe, and you'd be silly not to try it!

This cake is divine. I followed it exactly as written except I had a large handful of chocolate chips I've been wanting to use up, so I threw them into the cake batter. I also used cake flour and a milk/vinegar substitute for the buttermilk. I made all of the frosting, but only used about 2/3's of it. I used a thick layer of it, just enough to cover the peanut butter, and that seemed perfect.

These were excellent and very easy to make. I added an extra 1/2 cup of oats. I also used salted butter in place of margarine, so I cut the salt down to half a teaspoon. I'm always partial to vanilla in my cookies, so I added a splash of that in as well. If you're looking for a very oatmeal taste to the cookies, I'd add an extra cup in. I'd also recommend NOT using all butter/margarine in place of the shortening. The shortening adds a very crisp flakiness to the cookies. These are not soft cookies, so the shortening helps them to stay crisp instead of just biting into a hard cookie like the consistency of a Chips Ahoy cookie. Stick to what I wrote above, and you won't be disappointed.

I want to preface this by saying I hate reading reviews where people have altered the entire recipe and then rate it based off of that. With that being said, I had to use ingredients I had being that I unknowingly needed to make them last minute. I thought the actual cake part of this was light and fluffy. They turned out well, but I didn't think they were sweet enough. If I made these again I would up the sugar to 2 cups. Also, I used cake flour instead of all-purpose (if you do that, add two extra tablespoons to each cup of flour) and I did not have lemons on hand, so instead I used the zest of two small limes. In addition, I didn't have any buttermilk, so I made a substitute of milk and white vinegar. I also did not have any lemon extract, so I used about 1 1/2 tablespoons of lemon juice. If I made them again like this, I'd probably up that to 3 tablespoons. I was hoping for them to have a little kick, and the lemon flavor was subtle in this. I also omitted the raisins because that didn't sound appealing to me. Moving along, I don't have a Bundt cake pan, so I decided to just turn them into Lemon Cupcakes. After they came out of the oven, I let them cool and I mixed up 10x, a lot of lemon juice, and a few drops of water. I made the glaze so it was a thick consistency, and I heavily covered the cupcakes with the icing. I did the glaze like that because I didn't feel like messing with boiling stuff on the stove. The glaze made them taste so much better.

If I could give this recipe no stars, I would. I did not care for this recipe. this was way too sweet, an awful consistency! I went against my better judgment and decided to make it even after reading the reviews. Don't do it!

These muffins are amazing! I didn't bother sifting the dry ingredients as I didn't really feel it was necessary. Once the batter was in the muffin tins, I topped them with brown sugar. Very moist and had a great flavor.

Ehh...this recipe was just okay. I mixed some mild Picante Sauce and chili powder into the soup and sour cream mixture. I also added Pepper Jack Cheese to the chicken mix. I added about 3 Tbsp. of the soup mixture into the chicken mix before filling the tortillas. Once everything was all cooked, I cut up green onions and added them on top of the finished enchiladas. These are not something I'd make often, but maybe twice a year.

This lemon bread was just okay. I did not have any milk so I substituted sour cream. I also added 4 tablespoons of lemon juice to the dough...I still think it could have used at least 2 more. Instead of putting it into a loaf pan, I divided it amongst a muffin pan with 12 spots in it. Before putting it into the oven I topped it with sugar. Also, I did not glaze them as I did not have confectioner's sugar. This is probably part of the reason it wasn't as lemony tasting as I would have liked. So if you decide not to glaze them, be sure to add a lot more lemon to the mixture.

This lasagna was so yummy! A nice change from a traditional veggie lasagna. The only changes I made were 1. I did not cover the veggie broth with a lid (some said theirs was too soupy so I figured I would let some evaporate) 2. Instead of using a 28 oz jar of spaghetti sauce, I used a 15 oz. bertolli alfredo and then 13 oz. of homemade spaghetti sauce 3. I could not find garlic and herb feta so I substituted for california tomato and basil. 4. I used basil instead of rosemary. My entire family raved about this recipe and literally every 5 minutes my grandma was saying how delicious it was. Not only was it fabulous tasting but it was also easy to prepare. To make it even easier, I think you could probably get away without boiling the noodles.

This turned out wonderful! Instead of 2 cups of salsa, I did one. I also added a packet of taco seasoning. Instead of chili beans I used black beans. The chips do get a little bit mushy, but the overall flavor was still fantastic.

I love this recipe!!! I use an entire package of fresh mushrooms since they shrink down so much when they cook. This weekend I am going to try and make it with brown rice to make it a little bit healthier. I will let you know how it turns out!

This chicken is always a hit! Not only does it taste delicious, but it is so easy to prepare. I have made these several times and have always heard rave reviews! I will be making them again this weekend, but this time I am going to skip with breadcrumbs (trying to do low carb) and instead will marinade them in Zesty Italian dressing and then stuff them with the cheese. We will see how it turns out!

These peppers are absolutely fabulous! Being that I am not a vegetarian, I added hot Italian sausage in place of the vegetable protein. Otherwise, I wouldn't change a thing. These are just divine!

This is a great recipe for Turkey Chili. The changes I made were to add a can of black beans and a can of corn. Instead of chili flakes I used mild chili powder. I omitted the zucchini, as I really do not care for zucchini. I think next time I would add the whole can of tomato paste to thicken the sauce a bit more because the actual sauce was a little runny for my liking.