Delicious! I made half a recipe. I used golden raisins, which I soaked in hot water for a few minutes. I baked it in an 8-inch square pan for 30 minutes. It smelled great while baking and had a very good flavor and texture; not overly sweet and just the right amount of spice.

Very light and delicious! I followed the recipe exactly, except I used Dannon Vanilla Light & Fit yogurt. I only had one lemon, so I had to add some bottled lemon juice to make 1/3 cup for the topping. You really need 2 lemons to have enough zest and juice. I had enough batter to make 14 muffins, and they were perfectly done in only 18 minutes.

I used Bob's Red Mill all-purpose flour for the flour, Splenda for the sugar, soy milk for the milk and 1/3 cup light mayo and 1/3 cup applesauce for the mayo. Very nice texture and flavor. Cupcakes were done in 15 minutes. UPDATE: I made these again, but added 2 Tbs. cocoa powder to 1-1/2 cup of the batter and made marble cupcakes....they came out great!

I made half a recipe and baked it in an 8-inch square pan for 28 minutes. I didn't use a mixer; just stirred by hand. I used a little less butter in the topping, and I poked holes in the cake w/a fork before putting the topping on. It came out very good. I refrigerated it because of the pineapple. It tastes even better cold and after it sits a couple days.

This recipe works better if you cook the meat first, drain off the excess grease, shred the meat, then add the BBQ sauce and cook longer. Otherwise, the grease and meat juices mask the flavor of the BBQ sauce. The first time I made the sauce, it was absolutely delicious. The second time, it tasted too much like vinegar. The only difference was the second time I used a new bottle of Holland House brand vinegar, so maybe it depends on the brand and age of the vinegar. I would suggest using only half the amount of vinegar and adding more, if needed, after everything is mixed together. I also increased the salt to 1 teaspoon and the pepper to over half a teaspoon because I thought it was a little bland.

I followed the recipe exactly, except I substituted honey for the sugar. The bread had a very nice texture and unique taste.

Very quick, easy and delicious. My family enjoyed it.

To me this recipe is nothing special, and I'm surprised at the great reviews. I thought it tasted like thin chili. Even though I don't like beer, I followed the recipe exactly and added it. I should have used chicken broth instead, because I don't think the beer added a good flavor to the soup. Even my husband, who likes beer, wasn't crazy about it. It didn't taste bad, but it's probably not worth making again. Maybe it would be better with broth instead of beer.

I followed the recipe, but added 1 tsp. of salt. I chilled the dough over 3 hours. It was fairly sticky, but I used a lot of flour when rolling it out and I didn't roll the cookies too thin, so it wasn't a problem. They were done in about 9 mins. They tasted pretty good.

DELICIOUS! I made half a recipe, which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour, Splenda instead of sugar, light sour cream and soy milk. I baked them 13 minutes, and they were perfectly done. Despite having no oil or butter, they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again.

After I browned and drained the meat, I mixed in the taco seasoning, tomatoes and salsa. Then I spread 9 hard tostada shells with 1/2 can refried beans, and placed everything in an oval casserole dish in 3 layers: 3 shells for each layer, topped with 1/3 of the meat mixture and 1/2 cup cheese. (I increased the amount of cheese to 1-1/2 cup total.) It came out very good. The tostada shells were perfect; soft, but not soggy.

I cut the recipe in half because I made it with Splenda, and no one else in my house will eat sugar substitutes. I also used light cream cheese. I baked it in an 8-inch Pyrex pie pan. It came out very light and delicious, and I don't even have to feel guilty eating it since it's low fat, sugar free and gluten free. Thank you for the great recipe!

My 5# bone-in turkey breast wasn't done in 6 hours, so I cooked it on high for a little more than an hour longer, and it was finally done. I didn't add any sugar, just salt and pepper, and it was delicious. It made plenty of gravy; enough to serve over stuffing and/or potatoes. The cranberry sauce and spices gave the gravy a very unique taste.

I used chicken broth instead of water and I added salt, pepper, chopped garlic and carrots. I added celery and peas after 4 hours. I used 2 small cans of biscuits, which I cut into quarters and added after 5 hours. Then I cooked it for another hour (6 hours total). Normally, I don't like using canned soups, but it tasted very good and didn't have that "canned soup" taste at all. My family liked it a lot. I'm sure I'll make this again.

I cheated a bit and used two 9-inch pre-made graham cracker pie crusts and canned sweet potatoes. I added cinnamon, nutmeg and vanilla to the filling and cinnamon and nutmeg to the topping. (Not too much nutmeg, because it can be overpowering.) It came out very good....a nice change from plain cheesecake. The topping was excellent and really brought out the sweet potato flavor.

I had a little bit of leftover cabbage I wanted to use up, so I made the recipe exactly as directed but I cut it down to 2 servings. Very quick, easy and delicious.

I used the small (9" x 14") phyllo sheets, which were the perfect size to wrap the chicken in. I used 5 or 6 sheets for each. I also added 2 ounces of cream cheese to the sauce, which someone else suggested. I thought they were delicious. My family loved them.

I've had this recipe since I was a kid. They're very good and easy to make. NOTE: The recipe calls for only 14 kisses, but you need about 48 because that's about how many cookies the recipe makes.

I made 1/2 recipe, which made 10. I used 20 regular Rhodes dinner rolls (not Texas-size as others suggested) and combined 2 rolls for each one. I added a small chopped onion, garlic, 2 tsp. salt, 1 tsp. pepper & 1 tbs. Worcestershire sauce. The next time I made them, I'll probably just mix the cheese in w/the meat mixture. They were very brown in 40 minutes. A little bland, but very good. My family liked them.

My husband and son couldn't stop eating them! I used Grands biscuits, which I separated into thirds. I took other reviewers' suggestion and used only about 1/3 cup mayo. I baked them about 16 minutes, so they were nicely browned and the biscuits cooked through. Great recipe!