This meatloaf was quick to put together. I had all of the ingredients in the pantry. It turned out moist but I think it's bland. I think it needs more seasoning. I will try making it again with more fresh vegetables in it and some parsley and maybe some onion soup mix.

I made this banana bread today. It turned out very well. I followed the recipe very closely. The only thing I added was 1 cup of chopped walnuts. I also baked mine in a muffin tin. The muffins were done in about 30 minutes. Since bananas vary in size, I used 4 ripe bananas. I mashed mine with a fork just as I usually do. I measured them. I had just a little over one cup. The flavor is excellent. The muffins are very tender. This is now my favorite banana bread recipe.

It was very good and easy to put together. I used boneless chicken thighs because that's what I had on hand. It turned out fine. It's a great switch from spaghetti and meatballs. I enjoyed it. Thanks for sharing.

This is simple to put together. I made it as instructed. I think it is awfully sweet. Next time I make this I will use half the sugar. I just think it's a little too sweet. It's a nice addition to a buffet, especially when you are short on time.

I love cornbread and corn bread muffins. I am delighted with this recipe. Mine made 12 full size, delicious muffins. Please note that I omitted the canned corn as I didn't have any at home. Also, I baked mine for 20 minutes and they were slightly overdone. So, I suggest that you keep an eye on yours and possibly start checking them at about 15 minutes. I will never use a package mix again. These were easy to make and turned out great. Thanks for the excellent recipe.

I agree with most other reviewers that these muffins do not have enough lemon flavor as the recipe is currently written. The next time I make them, I will add at least a Tablespoon of fresh lemon to the batter and possibly use both the zest and juice of two lemons. I only used 1/2 cup of sugar in mine as I'm trying to reduce my use of sugar in general. I do love the way they baked. Mine popped right up in the muffin pan and were lightly browned after about 14 minutes.

I gave this 5 stars because I think it's a great basic recipe that cooks can easily modify with whatever they have on hand. I used rotini pasta because that's what I had on hand and wanted to use it up. I used only 1/2 teaspoon of salt, added two finely shredded carrots, and minced half of a red pepper. My version looks very pretty. The taste is mild as I did not add any jalapeño peppers. I would also like to add canned tuna to this or canned salmon. I think it's a very good, basic recipe. Thanks, Kim.

I agree with many other reviewers. This is an excellent recipe. Next time I make this I will cut back on the butter and olive oil. I think 2 T of each is enough to brown the chicken. I used a lot of mushrooms. They seem to release water when cooking and dilute the flavor of the sauce a bit. I think this dish has a delicate flavor. I didn't think it was bland. I served mine over a bed of well salted thin spaghetti and enjoyed it very much. Next time I think I will make it much healthier by serving the chicken with a plate of steamed vegetables like carrots, peas, broccoli, and green onion. I should also add that the chicken breast was very tender as well. Thank you for an excellent recipe. And many thanks to the other reviewers for their suggestions as well.

I think this recipe is excellent. I followed the directions but added the following: the rind and juice of two lemons. Many reviewers suggested that the bars were not too lemony. This cookie crust was very good. It was adequate for a 9"x9" square pan. Next time I make this recipe, I will double the the "cookie" part as I prefer a thicker base. Thanks for sharing a great recipe and thanks to reviewers as well for their remarks. If you love lemon bars, try this recipe. I think its very delicious and extremely easy to make. It also uses ingredients that most kitchens would be likely to have on hand.

I decided to try this because I just happened to have all of the ingredients at home. I also am trying to improve my eating habits by eating more vegetables, and eating lighter meals in the evening. This was simple to prepare. It could not have been easier. I mixed mine in the blender and chopped some of the vegetables that way. I also think it is something to have on hand to eat when you're really starving and haven't even started preparing your lunch or dinner. I enjoyed the recipe.

I think this is excellent. I modified mine by using 1% Lactaid instead of regular milk because I am lactose intolerant. I used a frozen banana. I added about a cup of fresh strawberries. I skipped the ice because my bananas were frozen and the milk was cold. (I skipped the peanut butter because I used fresh strawberries. I did not add any honey. I thought this came out "sweet enough". It was refreshing and frothy. I love milkshakes but not the calories and am trying to wean myself away from them. I think this was an outstanding substitute that I can enjoy instead of a real (high calorie) milk shake. I used this recipe as a meal substitute. It certainly took care of the craving for a strawberry shake.

Tammi, that was the BEST stir fry that I have ever made. I had to substitute a few ingredients because I didn't have any celery. I used broccoli instead. I used a fresh naval orange for the juice and a little chicken stock. I followed your directions very closely. Thank you. I think your recipe is excellent. Next time I make this, I will add more Asian vegetables like bean sprouts, bok choy, and water chestnuts. In addition, I think I will try adding jet a little red pepper flakes to spice it up a bit. This recipe is a great way to enjoy vegetables. I will make this again, again, and again.

I agree with so many other reviewers that these are the best muffins I have ever made. From now on, this is the only recipe I will use for any kind of muffins. I was worried about the crumb topping spilling over when the muffins baked, so I pressed the topping into the batter with a fork. I found that this worked just fine for me. So, thanks to other reviewers who mentioned this as a concern. So many reviewers mentioned that the blueberries sank to the bottom in the muffin tin. To my dismay, after putting the topping on, I realized that I had completely forgotten to add the blueberries! So, with my deer in the headlights look, I just stared at my muffin pan in total shock. My solution to this problem was to put the blueberries on top and then just poke each one down into the batter. It looked like I was trying to dunk each one. That has never happened to me before! But, the good news is: my blueberries stayed near the top and it was obvious that these were, in fact, blueberry muffins. All's well that ends well. My muffins look great, taste great, and only my Boyfriend knows about my slight complication. Next time, I will be sure to fold my blueberries into the delicious, moist batter. Thanks, Colleen for a wonderful recipe and a fun time in the kitchen. And thanks also to all of the reviewers for their ideas. This is an outstanding recipe. I will never buy another blueberry muffin or use any kind of mix.

This is an excellent banana bread recipe. It is not overly sweet. I followed the recipe closely but added one teaspoon of baking soda and about 3/4 cup of finely chopped pecans. With the addition of the sour cream, this batter is very soft and produces a delicate, soft banana bread. I also did cream the butter and sugar instead of melting the butter.

I thought this recipe was excellent. It would be a very good item to prepare for a brunch or a hearty breakfast. Besides tasting great, it was easy to prepare. I followed the crepe batter recipe exactly as written. When I made the apple filling, I noticed that it got dry very quickly. Maybe I had the flame setting too high on my burner. Since I was worried about scorching the cinnamon and sugar, I decided to add some apple juice. I added 2/3 cup of apple juice. It thickened up nicely with the sugar, cinnamon, and cornstarch. At the end I decided to add 2 Tablespoons of butter. I highly recommend that you try this recipe. I love that it uses very common pantry ingredients. If you don't happen to have any apples at home, you could just spread some preserves or jam on these crepes. This apple recipe reminded me of apple pie. Thanks Dancing Cupcake for a very nice recipe that will impress anyone you serve it to. Enjoy!

This is an excellent bar cookie. Except for adding 1/2 teaspoon of cinnamon as many reviewers suggested, and using apricot preserves, I followed the recipe exactly. I used a pastry blender to cut the butter into the sugar mixture until it resembled coarse crumbs. I also used old fashioned oatmeal. Two very good things about this recipe: requires ingredients that most people have on hand, and only requires one bowl. So, this is easy to make at the last minute, and is easy to clean up as well. I would certainly make this again. I would definitely take it to a party, or give to someone who enjoys home baking. Thanks so much for the recipe.

I have had a soup like this one before and lost the recipe. It is very easy to prepare, uses ordinary ingredients that most of us have at home already and produces a big pot of hearty soup. I followed the directions carefully and was very satisfied with the result. This recipe can definitely feed a hungry family. I minced my vegetables and also added some larger chunks. I would not hesitate to add anything else that I like: potatoes, peppers, etc.

I generally prefer to make my own cole slaw from scratch including shredding the carrots, and cabbage myself. I like it to be cut fine. However, this recipe is a huge timesaver when you buy the bag of coleslaw mix at the store. I agree that the dressing is a little too sweet but I enjoyed it anyway. I used Miracle Whip and had just enough in my refrigerator for this recipe. I think this recipe is excellent, especially if you're in a hurry. And I love that it does not require any unusual ingredients. Thank you, Sandi! (I did not add the poppy seeds because mine had been in the cupboard forever and I was afraid they would taste bad).

I followed the directions exactly. I did allow the zucchini to drain after shredding them. That may be why mine came out a little dry. I love the OLD Bay Seasoning flavor but agree with many other reviewers that the result is too salty. I would adjust this recipe by using only a teaspoon of OLD Bay. Or, I'll try another recipe. This one was easy enough as this only takes a few minutes to prepare.

I made this with slight revisions. I was looking for a healthy "grab and go" breakfast recipe. I love oatmeal. I reduced the white sugar to 1/2 cup because I am trying to reduce sugar in my diet. I added a shredded granny smith apple, a cup of chopped walnuts, and the zest of a naval orange. I also added a teaspoon of pumpkin pie spice instead of the cinnamon. This baked nicely. I liked the flavor a lot. Mine turned out a little crumbly but it tastes good. I'm going to try it for breakfast this week. I'm sure it has fewer calories than a donut, and has much more fiber. It was very easy and quick to make. (I did not refrigerate this overnight). So, I will probably try making it again and continue to tweak the recipe to my taste. I think it tastes fine at room temperature.