Used almost a cup each of the peanut butter and really ripe bananas and some extra brown sugar. I used half all-purpose flour and half white whole wheat flour and added dark chocolate chips. Pretty good but the flavor is very subtle. Made 40 mini muffins. Would probably make these again for a change of pace or when I want some extra protein in my breakfast but I like my modified "banana banana bread" recipe better. (The flavor shows up the next day. My husband loved these. They peanut butter intensified over time until it overpowered my desire to eat them but he chowed them down by himself. I thought they peaked within a day or so.)

I am impressed. My husband who hates eggplant really liked this. I added extra cheese and put the extra breading on top before I baked it with the sauce. I only had 3 cups of sauce and I wish I'd had more! For myself and my little girl, we would have liked more heft to our eggplant slices. I didn't know how much they would shrink and by the time they were done there just wasn't much to them. But I may use this recipes again to try to trick the hubby into liking eggplant. Hey it worked for broccoli and spinach and we're well on the way for green beans...

Used food coloring paste to get a deeper color. They looked great, really green. We used honey bunches of oats for the cereal and m&m's for the decorations. I added an extra 1/2 t. of vanilla for my daughter the vanilla girl. I was to scared to make these in the microwave so I melted the butter in a sauce pan, added my extracts and my coloring paste, and then added the marshmallows. Worked great but I'm hoping they'll set up a bit more. She's taking them to Kindergarten tomorrow for snack. She loved decorating them as I shaped the wreaths. We will definetly make this one a tradition.

Made this with ground turkey, extra onion, and mushrooms. Left out the beef broth and used the juice from sauteed mushrooms that I saved from other recipes in the freezer and a little extra sherry. Absolutely incredible. Will most assuredly be making this again soon.

Modified this quite a bit. I couldn't bring myself to use that much butter so I sauteed onions and garlic in EVOO for a couple minutes with a tablespoon or so of margarine. Then I added half a jar of pimentos,some frozen peas and the turkey. After it was warmed through, I added white whole wheat flour and mixed. I added a fair slug of cooking sherry when I added my liquids. I added some Zender's chicken seasoning with my Parmesan for extra flavor. I poured it over the noodles, mixed well and dumped it in the baking dish. I didn't want it to dry out too much so I used foil. It dried out a bit anyway, but it was delicious that way. My daughter just added a bit of milk to hers to make it creamy and everyone was happy. Worked well.

This is ridiculously delicious. I don't usually go in for turkey leftovers but Mom sent us home with four pounds of turkey so... I started off by sauteing the onion and adding two stalks of chopped celery. Then I threw in some shredded carrot and a spoonful of minced garlic. I added some (leftover) Lima beans and some frozen peas. I also added several small potatoes finely diced before I threw in the soup and some extra milk to offset the starch from the potato. I cooked it on the stove top until the potatoes where almost done before transferring to a rectangular baking dish and spreading a tube of crescent roll dough on top. My husband and daughter dislike pie dough. Oh and I seasoned liberally with Zender's chicken seasoning. So good we had to force ourselves to stop eating. I had to promise to pack it up for lunches tomorrow.

Hip hip horray for healthy food. The biggest change I made was to substitute an Anaheim pepper for the Jalapeno. My daughter doesn't care for spicy food. I used a lot more cumin and chili powder than called for and added a dash of Worcestershire sauce for more depth. Because I was trying to hide the mushrooms (and the small zucchini I added) from my family, I sauteed them in a separate pan and used my immersion blender to turn them to paste. I also blended one of the cans of beans and most of the tomato. It was excellent. I served it with a scoop of Corn Casserole (from this website) and a mixed greens salad. Thank-you Janed.

I loved this dish. Definitely need to cut back on the margarine. I don't even think I used 1/2 cup and that was plenty. My cornbread mix was smaller than called for because that's what was available. I sauteed the onion so it would be soft and sweeter. I forgot to put the foil on until the last 10 minutes but it turned out beautifully. Served a scoop of it in each bowl of Black Bean Chili (from this site) and it was delish. Thank-you Tracie.

Good and good for you. I used way more banana than the recipe called for, maybe four big bananas. I used brown sugar instead of white and nearly half of a cup of applesauce instead of oil. I cut the baking powder to 1 1/2 t and increased the vanilla to 1 t. I made this as muffins and mini muffins, just sprayed some Pam in the tins and filled the tins 3/4 full. No spill over at all. I hate to admit how many of these we've eaten.

These were fantastic as turkey meatballs. So moist and tender. I baked them instead of frying them. I also added a chunk of mozzarella to the center of each meatball. I used a lot of Italian seasoning instead of Cajun seasoning because my daughter wont eat food that is very spicy. She loved them. They were a huge hit with everyone.

This was so easy and so good. I used golden delicious apples that were going soft on me. I was worried that they would be too soft and too sweet but they were fantastic. I only used a 1/2 cup of brown (not white) sugar in the apples and 1/2 cup of apple cider instead of water. I added 2 T. of lemon juice and 2T. of vanilla. I could have used more liquid. I guess it depends on how juicy your apples are. I didn't melt the butter, just softened it and added it to the other ingredients in a bag and kneaded them together. There was plenty of crumble, although I only had enough apples to cover the 9" x 11". I served this with ice cream and caramel sauce because that is how we serve apple pie around here. Everyone ate it up.

We love veggies in this house. DO NOT FOLLOW THE COOKING INSTRUCTIONS. Most people halved them or precooked them or turned the oven temp down. I didn't and was left with Brussels sprouts that were charred on the outside and pretty raw on the inside. I used baby-sized sprouts so I didn't think they would need to be halved. Wrong. I'm so disappointed because I love roasted Brussels sprouts but this just did not work for me. :(

This really needed something. I added garlic and a little Italian seasoning but it was still missing something. Maybe it was the potatoes. I left those out in favor of whole wheat seashell noodles. It was still pretty good though. And yes it does make a ton! Update: All it was missing was time. I had some for lunch today and it was unbelievable. The flavors really meld together well. My preschooler, who refused to eat anymore after her two no-thank-you bites last night, begged for her own bowl after tasting mine today. Her eyes got huge and she pronounced it delish. I do however wish I had stuck with my instincts and froze half of the batch. If you cook the starch (potatoes or noodles) separately the soup should freeze beautifully. Then just add noodles after you unthaw your soup. There is no way we can eat all of this before it spoils.

Tasty and different. I did make some alterations to this recipe. I threw the onion and garlic in olive oil with chicken breast strips and cooked until the chicken was cooked. Then I added only two cups of chicken broth with diced tomatoes, drained, and added Italian spice blend and garlic spice blend. I cooked this down a bit before adding about six ounces of spinach. After the spinach wilted, I added a small amount of corn starch and water to thicken it just a touch. I served it with an herbed brown rice pilaf and sprinkled feta on top. It was fantastic and so far from ordinary. It looked beautiful too. I might serve this the next time I have company. Thanks for the recipe.

This was really good. I baked it with "Guy-approved Meatloaf" from this site, which means that they baked at 375 for about an hour. They still weren't done quite as well as I would have liked. I ended up broiling them for 5 minutes at the end to brown them up a bit. I also added carrots and sprinkled some cayenne pepper over them. The spicy went well with the sweet from the roasting. Everyone raved.

Yummy! I used fresh, sliced mushrooms and sauteed them in a little canola oil with some diced onion and a little minced garlic. I added 1/4 cup of light margarine before I added the flour, which made a paste but didn't bubble. Then I added 2 cups of warmed fat-free, low sodium chicken broth and a can of evaporated skim milk. I substituted peas for the green peppers and added chicken seasoning at the table. Served with linguini noodles and everyone loved it.

Lightened this up a bit. Used low-fat soups and mayo. Added 1/2 teaspoon curry and topped with 2% cheese. Next time I'd use the stuffing mix my grandmother's recipe calls for and leave off the cheese. I used Mann's ready to use broccoli that you steam in the bag and cooked it at the lowest setting. Even so, This took a long time to cook. Still good though.

This is tasty and nutritious. Can't beat that. I used low-fat yogurt and mayo. I accidentally changed the spice measurement from 1/4 to 1/2 teaspoon and I'm glad I did. I added onion powder and used garlic powder instead of garlic salt. I used one teaspoon of season salt to cut back on the salt and it was still pretty noticeable. I added a heaping 1/4 teaspoon of crushed red pepper that really was great with it but it still could have used some water-chestnuts. I used about a cup of left-over steamed spinach and could have used more. Over all, very good stuff though. It's good to know that yogurt can be used in place of its less nutritious counterparts.

I used this as a jumping off point because I didn't have all of the ingredients. I didn't have the corn or black beans so I used roasted corn and black bean salsa instead. I also used instant brown rice and added some frozen mixed veggies while I was saute-ing the onion, pepper, and garlic. This went quite well with the tacos I whipped up. Plus my version has veggies and dietary fiber to boot. ;p

This is our usual burger recipe, except with ground turkey instead. Sometimes we add liquid smoke flavoring when we use the forman grill or we add more Worcestershire or mix in other seasonings but any way we make them they are still delicious.