I never have very good luck with cut out cookie. Mine always taste like cardboard. These, however, were fantastic! I'm not a big fan of sugar cookies, but I couldn't stop eating these! The only change I made was substituting lemon extract for the almond. We will definitely be making these again!

I made just one, as didn't have enough fruit for 2. My 3 peaches came to about 3 cups. I didn't have blueberries, so substituted 1/2 cup of frozen berry mix of raspberries, blueberries, and blackberries. I added 1/2 tsp of cinnamon and used Wondra instead of all purpose flour. Tasted great with store bought roll out pie crust.

I followed the recipe the first time and felt it only deserved 4 stars, as it was too oily for my family. The second time I added 1 cup shredded carrots and used only 3 Tablespoon olive oil (instead of 1/2 cup vegetable oil) and it made all the difference in the world. Next time I may try sesame oil and mandarine oranges.

This was great! We had never tried okra before, but had picked up some fresh ears of corn and okra from the local produce stand. I only had 1/2 the amount of okra called for, and no sausage, but it was still delicious. In place of the sausage we just substituted left over steak from last night's dinner. I'm sure it is fantastic with the sausage, but it was really great with steak. Husband, kids, and myself all had second helpings! I'll definitely be making this again, although next time I'll plan ahead and get all the ingredients.

I used pillsbury roll out pie crust and this was great!

I used pillsbury roll out pie crust and this was great!

Fantastic! I used 3 jonagold apples, 6 oz. of cranberries sliced in half, and 3/4 c. white sugar for the filling. I thickened with the whole 1/3 c. tapioca, but will reduce that next time to 3 Tablespoons. I didn't know if the filling would seep out, so didn't pile it to high (about 1 inch above the rim). I had no problems with seepage, so would heap more filling in next time. This time even though I had halved the filling called for in the recipe, I still had enough to make a small crisp with the leftover filling and streusel topping.

These were fantastic! I didn't have any raisins, so I added an extra cup of apples. I also skipped the frosting after tasting how fabulous they were plain. I used a larger cookie scoop for the second batch, and chilled the dough for 30 min. before baking. The cookies came out bigger and puffier - delicious! I'll be making these again next weekend!

Turned out terrible, added too much lemon based on other reviews. Next time follow ONLY original directions.

Phenomenal! This tastes delicious, is fabulously healthy, beautifully colorful, and makes your entire house smile divinely fragrant! I make it at least once a month. Plus, it makes enough to feed my family of four for two meals (and the two kids are teenagers with good appetites).

This was okay. I used only 1/4 of the oil called for, but the dressing still felt really heavy and greasy. We have used the same salad ingredients with a raspberry or strawberry vinegarette and gotten better results with less effort.

good the first time,better the second. I had trouble with my sauce separating, I think the cream was too hot when I added the cheese and pesto. The next time I cooked the pasta and asparagus together, drained the water and added the already cooked thawed shrimp and pesto to the pot and returned stove top to reheat. Sprinkled with parmesan just before serving. All agreed this was much tastier ( and easier).

This was phenomenal! I taste tested it after it had been simmering about 30 minutes and some of the lentils were still firm, so I simmered another 10 minutes before testing again. At that point I went ahead and added the lemon juice, saving the cilantro as a garnish as some in my family don't care for it. I was amazed at the difference the lemon juice made - turning a tasty soup into something out of this world! We also tried it with a dollop of plain yogurt, as it appeared in the photo. That was also delicious! I will be making this at least once a month, as we are already putting dibs on the leftovers. I am so glad I made a double recipe! This is one of the best soups I've ever tasted!

great on steak, chicken, fish or potatoes, even eggs!

Loved it! We added a bunch of asparagus and diced a fresh tomato (about 1 pound) then sprinkled with shaved parmesan just before serving. Divine!

Delicious! Elegant looking and very simple to make! A keeper!

Fantastic tasting and so easy!

Delicious! I followed others suggestions and subbed 1 c. whole wheat flour for one of the cups of white flour, replaced 2 cups white sugar with 1 cup of packed brown sugar, and replaced 1/2 the oil with 1/2 cup unsweetened applesauce. This was so tasty, I made 2 batches today! the second time, I left out the nuts and replaced them with semi-sweet chocolate chips. I baked this batch as muffins. If you use an ice cream scoop to fill the liners with batter, you get 24 muffins. They were delightfully decadent! At the rate my family of 4 is eating them, I hope there will be enough for breakfast tomorrow!

Fantastic! I ran our of white flour, so used1 cup of whole wheat to replace it. I had no sour cream, but after reading another review, substituted an equal amount of plain fat free yogurt (what I had on hand). I put the batter into muffin tins, for easy, on the go breakfasts. It made 12 very big muffins that took between 20 and 25 minutes to cook. Next time I'll make 14 muffins so I don't have as much overflow. These are amazing! Lovely banana flavor and just the right amount of sweetness!

Especially good with something spicy, like Chicken tikka masala!