Wonderful flavor for a healthy soup! I used ONE Tablespoon of olive oil to saute my veggies; used green pepper instead of celery; half water half chicken broth and 3 Tablespoons of balsamic vinegar.

Even if your dough isn't perfect these rolls will still taste great. I used 2 frozen whole wheat loaves to make these. I followed the directions on the bread loaf bag to defrost and work with the dough. After I rolled out the dough and cut off the excess I still had about 15 rolls, although they weren't huge. (which is a good thing, as these are so sweet and rich, more than one almost makes you sick) I followed other reviewers and used more cinnamon, about 4 Tablespoons, and after I baked these I put them on a plate and poured the excess cinnamon goo over the top. The recipe for the icing makes plenty, had I doubled it I would have thrown the rest out. Excellent, but definitely a recipe I'll save for once or twice a year, as they are so very sweet!

The overall flavor really depends on what type of barbecue sauce you use. I found that I need to use a sauce with more kick, as the pork was good, but lacking the tang and kick I like in pulled pork. I will experiment with a vinegar based sauce with lots of flavors the next time.

Great, something I would make for guests. I used more mustard in the glaze and half sugar-free maple syrup and half of the real deal. I will follow the suggestion of another reviewer and use some dried mustard in the rub to cut down on the overall sweetness, but it is still an excellent recipe. The chops carmelized under the broiler because of the brown sugar in the rub.

A great, basic recipe you can cater to your own tastes. I use whatever cheeses I have available and clean out my fridge when I make this: green pepper, onion, ham, bacon, mushrooms, what ever I have.

I have grilled our Thanksgiving turkey for the last three years and our bird will never go in the oven again. This recipe is great to get you started; I suggest stuffing the cavity with celery & onion and using salt and pepper to flavor the bird in addition to the other seasonings. I also loosely covered the breast for the first two hours of cooking to keep it moist and took the foil off for the last hour. I cooked a 15 pounder and it took about 3 1/2 hours on the grill. Let the bird sit for 30 minutes before you carve it and you will have meat that will knock your socks off! **Note that the layer of meat below the skin will be pink, some people think the meat is not done but it's what happens when you use the grill!

Excellent recipe w/some tweaking. I used other reviewer's suggestions and used much less sugar, 1 cup and a couple tablespoons. I also used half white, half whole wheat flour; a 15 oz can of pumpkin; 1/4 cup applesauce and 1/4 cup oil and I added a cup of chopped walnuts and DID NOT chop the cranberries, as I think it lessens the tartness. Exellent muffins, VERY moist.

Very good...although, I made a few changes. I used 4 tablespoons butter and I will use even less, perhaps none, next time. I also used half-n-half instead of heavy cream. I had a large can of crushed tomatoes and two 14.5 oz cans of diced, which worked great, as we liked it a little chunky. I will add real parmesan cheese next time to mimic the soup at a favorite restaurant and perhaps a few small pieces of bacon. Soup tasted even better the second day!

Yes! This is what I've been looking for. I use fresh broccoli instead of frozen and I omit all the butter. I do not like it when the broccoli "swims" in sauce, so I use plenty of broccoli to avoid this situation. I like this recipe better than others because the cream of mushroom flavor is not so strong and you don't have to mix the soup, cheese, etc. in a separate sauce pan, just throw it in the casserole dish.

Very good recipe for a rookie egg salad maker. I think egg salad and your likes/dislikes depends on what you grow up with. To adjust to our tastes, I reduced the amount of mayo by about half (used light, not full fat), used a tablespoon of brown mustard, real onion and 2 stalks of finely chopped celery. My husband likes dill pickle relish in his, I like sweet relish, so I didn't add any. You could also add some finely chopped green olives or pimentos. I did not add much dill, just a sprinkle for some color.

Four stars because I didn't follow the recipe exactly and I have some modifications. I used half of a 2 pound bag of fresh cut broccoli, so approximately one pound; a can of reduced fat cream of mushroom soup (Campbell's healthy request); extra sharp white cheddar cheese and half of the pepper. I made the mistake of adding milk to the soup mixture, this made it too soupy. I want the broccoli to have a little something sticking to it, not swimming in it. I also used a cracker mixture on top, but used a butter alternative spread to make it healthier. This will be made again and I may try cream of celery for a milder flavor and for the cheese taste to come through.

This was very good, most people at our party asked for the recipe; however I agree with other reviewers that it is more like a chili. I used the beer, which I will do again, as it really gave great flavor (you can taste it, so use a beer you like!)

Use one can of cream of mushroom and a can of sour cream for a richer flavor. Add peas, corn, celery, anything--this recipe is so versatile! Always a hit with the family and I freeze the leftovers.

GREAT! I used half the sugar with the sweet potatoes and it was perfect. I also used a few more pecans on top. I'll never see a marshmallow w/my sweet potatoes ever again.

Wow! This will be a Holiday staple at our house. I took the advice of other reviews and put the chocolate chips on the bottom of the pie instead of mixing them in with the syrup. One of our guests loved "the little chocolate morsels." I also used less chips and less sugar; half less of each.

I had never made Brunswick Stew, as we're from the North, but my husband goes to a local BBQ shacks and raves about theirs. This recipe was great! I modified it to our tasts by not adding as much creamed corn, used one can of regular, and added more green pepper and onion. I used left over pork ribs and chicken drummies and I let them cook, then fished the bones out of the stew. Also threw in left over chicken breast and italian sausage.

This stuffing was amazing! I used sage flavored pork sausage; much more celery and onion; half white bread cubes and half wheat; and added more chicken broth to moisten my additional ingredients. I also used more cranberries and apple. WOW! I baked it in the oven at 350 for one hour and I could not have been happier with my first homemade stuffing attempt. I will continue to make this one!

I used 3 cups brown sugar and 1 cup white sugar instead of 2 & 2. I also used 4 teaspoons of vanilla and honey instead of corn syrup.