mmmm....

There are no words for how good this is. I didn't have apple brandy, so I subbed apple cider. I also didn't have frozen apple concentrate, used 1/2 cup or so of apple juice instead. Didn't measure the spices, just shook them in the crock pot, used more cloves and other spices than called for. I cooked it with the lid on the crock pot over night (about 12 hours total), then another 12 hours with lid off. It could have cooked longer with lid off, but I got impatient and wanted to jar it. I have never had anything I love better made out of apples than this. Store bought apple sauce doesn't even come close to comparing. This stuff ROCKS!

Hands down, the absolute best apple pie I've ever had - EVER. This is AMAZING. The only slight change I made was to mix the syrupy stuff in with the apples and then i just drizzled a tablespoon or so on top of the crust. WOW! I will never use another apple pie recipe again. (update 10/12) This is still the best apple pie in the world. note to self: add a little apple pie spice! Amazing pie!

oh.my.gawd. best brownies ever. and SO easy to make. took me 5 minutes to whip it up. i also added the rest of the bag of chocolate chips to the batter after mixing in flour. used high quality chips, makes all the difference. i used ghirardelli semi sweet chips.

Do yourself a favor and make a double batch of these right off the bat. AMAZING! I doubled the apples and omitted the nuts. Next time, I might add some oats, just to crisp them up a bit, because although mighty tasty, they fell apart very easily. These are a keeper. You'll agree, I promise.

Very good. I added some zucchini too. Used 1/2 applesauce and added crushed pineapple. Used 1/2 brown sugar, upped the vanilla. Next time, I would use a little less sugar, it's really pretty sweet, especially with the frosting. I'd make this again. We can't stop eating it. Made them into little mini cupcakes. Yum.

I didn't have raisin bran on hand, so I used honey bunches of oats cereal. I also added shredded zucchini with the carrots for added nutrition. I used half whole wheat flour and I pretty much doubled the carrots/zucchini/apples. These are moist, fruity, sweet and really kid-friendly! Love them!

Three words will sum it up: TO DIE FOR!

I was skeptical when I was in the process of making these. In part, because it didn't really look like cookie dough, and also because I made another "breakfast cookie" from this site that had pretty good reviews and it was not good, imo. But this one is FANTASTIC! I didn't have cranberry's, so I subbed raisins. I used the dried cherries (cut them in 1/2, b/c I'm feeding them to my little guys). I used pumpkin pie spice because I didn't have any cardormom, and I kept the original amt. of cinnamon, even with the pumpkin pie spice. I also added a splash of vanilla extract. These are so, so, so good. I kid you not. I formthem into little patty's with my hands before baking them - and only bake them for 10 mins max! They'll keep baking after you take them out of the oven, so don't over bake them and dry them out. I keep mine in a tupperware container or large freezer bags, throw a piece of bread in the bag to keep them moist through out the week- although they don't last a whole wk in my home.

This was dry. The taste is great (I added vanilla and pumpkin pie spice), but just too dry. I used 6 large very ripe bananas & I was very careful not to over mix it, too. I won't make it again, there are recipes I've had better luck with.

I've been making these for 3 years. I tried every other cookie recipe on this site and always come back to these, these are just the best cookies. EVER. Today, I realized as I was about to make them that I didn't have any butter and tried using coconut oil in place of butter. This put these cookies OVER THE TOP into the beyond outstanding category. Hands down, the best cookies I've ever had in my life, and I will never make them with butter again. Coconut oil (unrefined) is the best oil on the planet for you, and this just made them taste out of this world. WOW!

If I could give 10 stars, I would- and I've never written that on this site before. This was DELICIOUS! My extremely picky 3 year old loved it, and he doesn't eat meat, cheese, or anything that looks "strange". He gobbled this up, so did my 1 year old and a 4 yr old that was visiting. I 1st sauteed onions/garlic/red pepper in some olive oil, added the hamburg to that. I used a jar of Classico Four Cheese Sauce & a can of stewed tomatoes (not drained). That was not enough sauce, so I added a bit more sauce from another can of sauce. I used a mix of mozzerella and munster cheese, about 3 c. total. I used an entire bag of ravioli & did NOT cook the ravioli first, there's no need to do that. I did have it out on the counter while I cooked up the burger though. I cooked at 400 for 30 minutes, covered with foil. Took foil off, turned off oven, and left it in for another 5-7 minutes. Sprinkled generously with parmasan cheese and wallah! I liked this better than lasagna, it was SO easy, inexpensive, and super good. (I got the frozen cheese ravioli at Aldi for a couple of bucks, at the most). Thanks for the best recipe I've ever tried on this site - and I've tried a lot. I will definitely be making this again and again. Next time will also add some spinach to the mix to get some greens in the kids. UPDATE: This time, I shredded a zucchini, two carrots, and added fresh spinach to the hamburg/onion/garlic mixture. Used Classico Four Cheese sauce again. It's SO good, and healthier!

AMAZING! This bread is heaven on earth. I have some suggestions, read below! I added a couple of dashes of pumpkin pie spice to the dough, doubled the cinnamon/brown sugar mixture to put inside, and I also added another cup of raisins on top of the cinnamon mixture/rolled out dough. If you don't want the bread to fall apart around the swirls do this: beat up an egg, and before adding the cinnamon/brown sugar mixture to the rolled out dough, brush the dough with the beaten egg. then add brown sugar/cinnamon mixture. Your bread will not fall apart. A few tips: Use FRESH bread flour. If it's been sitting in your cupboards for a while, it'll taste stale and will make a big difference between fresh flour. Use FRESH yeast (check the date!) Check the temperature of your water for the dough. If you don't have a thermometer, just know that the water should be about body temperature. If it's even a few degrees too hot or too cold, it'll effect the texture of the bread. If you've ever felt a warm baby, the water should be about that temperature. Heat up the milk you're adding. If the milk is cold, it'll cool off the warm water, and negatively effect the yeast. Just nuke it for about 15-20 seconds until it's warm. If the milk is too hot, let it sit out for a minute before adding to the water. Don't bake for more than 30 minutes!

Very pleased. I changed it up a bit just for personal preference. I used broth in place of water. I added a can of pinto beans to the rice for added protein.I just cooked with the rest of it, and used brown rice, because it's healthier. I also added two packets of sazon, which I think made the entire dish taste amazing! Added Parmesan cheese after cooking. My little picky eaters loved it, I loved it for two days after, too. VERY good. Will make again.

Exceeded my expectations. Even after reading the reviews, I was skeptical that it would be as good as everyone said. It's just meatloaf, right? But, really, this was SO good. My picky 3 year old even ate it. My 1 year old gobbled up seconds, and I had it reheated for dinner tonight, even better! Just don't add any more oregano than is called for, it'll be too over powering. I didn't have diced tomatoes, so I subbed a can of stewed tomatoes. Ate with mashed potatoes and steamed corn. A keeper, for sure! Also, I baked mine for an hour and 20 minutes, and drained the grease half way through baking, otherwise it would have run over and spilled all over my oven!

I don't get what all the hype is about. I followed the recipe exactly as written, made no changes. It was okay... just nothing I'd make again or rave about. I like the real maple syrup SO much better, and it's a lot healthier than this butter filled syrup. Won't make this again.

Total score! These are great! I subbed 1/2 whole wheat flour, used rice krispies in place of cheerios (they don't get as hard after baking), and threw in a handful of dried cranberries with the raisins. I also used 1/2 brown sugar and 1/2 white sugar. SO good! Next time, I'm going to try using 1/2 butter and 1/2 apple sauce, just so I don't feel so guilty eating them. But my little boys love them. They are perfectly healthy for kids, sure there's sugar, but these are healthier than many pancakes, especially if you sub whole wheat flour. I'll be making these again and again. One tip: don't make them too small, and don't flatten them too much, just a little. They stay thicker and moister this way. Store them in plastic baggies too with a tiny piece of bread in the bag, it keeps the cookies moist.

Wow. Honestly, half way through making this, I was convinced I wasn't going to like it, I couldn't imagine all of those flavors together, but it was SO SO good! Of course, I tweaked. I used chicken broth in place of water. I added one can of stewed tomatoes. I added carrots and an extra potato, also some frozen spinach. I also just sauteed the onions & garlic together, then just added everything into that pot and let it simmer for an hour & 1/2. I also omitted the red pepper flakes, since I was serving it to small children. Served it over brown rice and corn bread on the side. AMAZING! Seriously one of the best meals I've ever made. I can't wait to have left overs tomorrow!

i can't say i'd make these this way again. they were dry (& i was careful not to over mix the batter), and very bland, mostly i tasted cinnamon. i would suggest using 1/2 white flour and maybe even reducing the flour by 1/4 cup, or adding 1/4 cup of o.j. but my 1 yr old just gobbled up an entire muffin and loved it, plus, they're healthy, and i think they'd taste better with a dab of butter on them, so i'll give them 4 stars.

Wow. I seriously did not think this would be as good as it was. This was SO SO good, I kid you not. Changes I made for personal preference and to enhance flavor: I added a little bit of frozen minced garlic to the onion when sauteeing. I also used a jar of Classico Four Cheese Sauce in place of the tomato sauce. I used muenster cheese, because that's what I had on hand, I added a handful or two of chopped grape tomatoes, I left out the green chilies (didn't have any), and I used whole wheat pasta. I baked for 15 minutes, then added the rest of the cheese and crunched up taco shells, and baked another 15 minutes. Ate with home made guacamole. AMAZING! Will be making this again and again. Even my pickiest 3 year old, who was skeptical and didn't want to try it, ate it and loved it. Make this, you'll love it!