This was my first time ever making my own pie crust and I must say I was very happy with the results and it was not as difficult as I thought it would be. I do not like shortening so I used two sticks of unsalted cold butter cut into cubes instead. I also used my food processor with the dough blade attachment I added the flour and salt and then cut in the cubed cold butter till a crumbled texture formed. Then I added 1 tbls at a time of ice water in total I used 5 tablespoons. I then formed dough into two balls wrapped them in plastic wrap and flattened them slightly and put in the refridge for about 30 minutes. I coated the dough in flour as well as the surface and I rolled out 2 pie crusts. Make sure you have extra flour close by when working with the dough this is what makes it not stick also I rolled dough and flipped it over a few times to coat with more flour. I highly recomend this crust it is very easy to work with. I will never use store bought shells ever again.

I really enjoyed this pie. This is the first pie I have ever made from scratch. I took the advise of others reviews and added 4 tbls of cornstarch and the pie was still runny when I cut into it. I recomend letting the pie set for several hours before serving. I did not do the lattice top instead I used the "best ever pie crust" recipe also on this site and I made a double crust pie. I cut out leaves and blueberry shapes with the extra dough brused them with milk and arranged them on top of the pie. I set my oven to 375 covered the edges with foil for the first 25 minutes and then uncovered and baked for about 25-30 minutes more. The pie came out perfect.

I wanted to try this eggplant parm because it seemed so much better for you. Well the only way I could get the eggplant to brown in the oven and get soft was to drizzle olive oil on all of them. They do take about 15 minutes on each side as well so this is very time consuming recipe. It did taste great but I'm not sure mine was that much healthier then the fried version due to the added oil. As usual with most casseroles it tasted much better the next day.

These are the best muffins ever! I had plenty of fresh blueberries on hand from blueberry picking this afternoon, so I decided to make these. The only thing I added was a teaspoon of vanilla extract to the batter and I used equal parts light brown, dark brown and white sugar for the topping mixture. There is way too much crumb topping mixture but that is ok, I will just make more muffins tomorrow. This will be the muffin batter I use from now on for all my muffins!

I loved this! It is one of my all time favorite summer salads. I thought it was good the only thing I did different was used fresh oregano. I served this with "grecian pork ternderloin" which is also from this website.

I wanted to make a greek inspired meal so I made this tenderloin. The only thing I did different was I used lemon juice instead of lime, and I used fresh oregano in place of the dried. I grilled them for about 30 minutes on a charcoal grill putting the lid on for half the time. I served this with "greek orzo salad" that is also on this website. The one thing we did not like was this was a bit too tangy for our taste I would perhaps cut down on the lemon juice it overpowered all the other flavors.

DELISH!! I made these into a casserole as other reviews have suggested. I used whole frozen green beans defrosted, about 5 strips of bacon cut up and fried till crisp, 1/2 cup of brown sugar and half a stick of unsalted butter for the sauce. Did not have garlic salt so I used 1/4 tsp of garlic powder and 1/2 tsp of kosher salt. This dish is a great alternative to green bean casserole as well as glazed carrots.

This recipe is very quick and easy!I added some onion and celery to the stuffing, also I use low fat mushroom soup, and yogurt spread instead of margarine. Very good!

I just made this and it is really good. I used dijon mustard instead of brown, had no green onion so I used 2T of finly chopped red onion, also added some dill and lemon seasoning, and instead of regular mayo I used mayoli which is much better for you then regular mayo. Thanks for the great vegeterian recipe.

I made this with 2 16oz bags of frozen blueberries instead of apples and it came out great. I only added 1/8 cup of water to the berries, 4 Tbl of suger, and instead of cinnamon I used apple pie spice. Great dessert will make again on Thanksgiving!

This is a great taco seasoning. I sauteed an onion with the ground beef instead of useing onion powder. I used this to make a taco casserole instead of the store-bought seasoning packets, and the dish had great flavor with half the sodium. No need to buy the seasoning packets any more!

This soup was good but I did not have a blender to puree it and think that is why it did not turn out as expected. A little too bland for me.

Awesome! I have been looking for a spinach lasagna recipe and I have certainly found it. I shredded carrot into the cheese mixture, used oven ready lasagna, skipped the water in the sauce and spinach mixture, and coated the bottom of the lasagna pan with an 8 oz can of tomato sauce. This will be a great recipe to share with company.

These were very good. I only had country crock yogurt spread on hand and was not sure how that would work but they turned out great anyway. Im not a big fan of brownies so these are a great alternative.

Wow these are great! I topped half of them with chopped walnuts before putting in the oven. These are very light and fluffy, and will be good with milk chocolate and peanut butter chips also. I used the reduced fat baking mix. Will make these muffins again very soon.

These muffins have great flavor, the only problem I had was that they stuck to the muffin liners. I scaled the recipe to make 12 muffins; I used 1 1/2 tsp of apple pie spice and 1/4 tsp of ginger instead of the seperate spices, also cut back on the suger by 1/3 of a cup because my applesauce was not unsweetened. I will make these again but next time will not use muffin liners will just spray my muffin pans with non stick spray. Love that they are low fat and good for you!

These muffins are wonderful. I used all fruit blueberry fruit spread and baked them at 350 F for 25 minutes that worked perfectly. I will make these muffins again and again with all different jams. Also very quick and easy if you are short on time.

My fiance and I both loved this. I used 1 lb of ground beef, canned tomatoes with jalapeno; also used 1 1/2 tbl of chili powder, 2 1/2 tsp of cumin, 1/4 tsp of garlic powder, 1/2 teaspoon of dried cilantro. Everthing else i kept the same. I highly recomend this recipe; tastes great and is some what healthy.

What a great dish. I used low fat tortillas and fat free refried beans also added a 4 oz can of green chiles to the black bean mixture to give them a little more flavor. I will be making this again!

I did not like this very much the first day but the next day it was great. I steamed frozen broccoli florets, and shredded carrots right into the chesse mixture, also added a package of frozen chopped spinach thawed and squeezed. I skipped the rosemary, used lowfat cottage cheese and cream of mushroom and roasted garlic soup also used no boil lasagna sheets. Next time I make this I will make it a day ahead of time realy is a great recipe.