Loved this! Super easy, quick and yummy! I added breadcrumbs to the topping. For a quick side veggie I used leftover topping to coat some asparagus that also went under the broiler for a few minutes.

This how I've been making my swet tea for years. 3-2-1. 3 family size tea bags, 2c sugar, 1 quart water. I bring the water just to a boil turn off the heat and add tea bags. After removing I dissolve the sugar in the hot tea and pour the 1 quart of liquid into a 1/2 gallon or gallon container filled with ice. Those who say its too sweet; you serve iced tea over a glasss full of ice so it dilutes it quite a bit. If you cut the sugar too much in the beginning it will be very diluted by the time it gets to the glass

I followed the recipe exactly without reading the reviews first. It did not hold shape very well and was pretty sloppy. It was very good, but next time I will increase the meat to 2 lbs, add black beans, and decrease the soup by 1 can. I'll also saute an onion with the ground meat. This is a great one for potlucks and prep ahead meals.

I followed the recipe exactly without reading the reviews first. It did not hold shape very well and was pretty sloppy. It was very good, but next time I will increase the meat to 2 lbs, add black beans, and decrease the soup by 1 can. I'll also saute an onion with the ground meat. This is a great one for potlucks and prep ahead meals.

This was amazing. I used about a half jar (about 3-4 tablespoons) of curry paste instead of the powder. And served this over brown rice. I've made it twice so far and barely have leftovers!

This was really good as a base recipe. I used a 20 oz of sauce. I mixed the turkey in a pot with a package of taco seasoning, about 1/2 cup sour cream, cheese, and a can of medium hatch chiles. I didnt fry the corn tortillas in oil, just heated the enchilada sauce in a skilled and warmed them in the sauce before stuffing each one. Next time I may just layer it flat. Topped with the rest of enchilada sauce and cheese before baking, and sour cream before serving.

This was a hit at Thanksgiving dinner this year. Sine we didnt have too many people and had another potato dish, I altered the recipe down to 4 servings. I cut the sugar by about half based on others sugestions.

This was really excellent. I used a 7 lb pre-cooked spiral cut ham. I only used about 12 whole cloves and cut back the ground clove about half. I cooked on the low 6-8 hr setting and it was more than done in about 5. and was faling apart when we served. I think next time I try think I'll 'cook' it on warm for 4-5 hours. The clove spiceiness was just perfect. You could taste it but not overpowering at all. I will definately be making this again.

Very good. I did add clove and nutmeg to make it a bit spicier. The texture of these cookies is different than a traditional gingerbread cookie made with molasses. I cooked for 7-8 minutes, and mine came out very light and crisp, like a ginger snap. They are GREAT with coffee. I will definately make again, but increase the spices even more.

This is a great recipe! Here is what I did to change it. I used my favorite pancake mix, and prepared that according to the package. It called for a cup of the mix, so I measured everything else accordingly. 1 teaspoon of the coaco powder, 1/2 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp clove, (added a dash of nutmeg), and 2 tbsp molasses. I then spooned in a bit more of the pancake mix until the batter had the correct texture. They turned out so good!! My boyfriends family always does a Christmas morning pajama breakfast for friends and family. I think I will whip up the batter and take it over there to cook!!

I liked this, and I was very sceptical of the cottage cheese, but it turned out really well. I used chicken broth instead of water in addition to the bullion cubes, so the rice had a good flavor. Next time I will substitute brocolli for the spinich, and add some crushed crutons to the top in the last 15 minutes or so. I lvoe the way the chicken turned out cooked with all those spices, and even made a couple of plain chicken breasts for later in the week with the same spices.

I love this recipe. I've made it several times, and never had it come out wrong. Be careful not to overcook, with all the cheese the texture is a little different that one is used to in "regular" meatloaf. I also like to use spiced crutons instead of crackers.

I wasn't so sure about this soup, not being a fan of split peas and lentils, but Oh WOW!! This was soo great! I decreased the water by about a half a quart, like some one mentioned earlier, and I loved the thick consistancy. I substituted buffalo meat for the beef, used tiny star pasta, and use a 14oz can of crushed tomatoes w/spicy chili peppers, and a 14oz can of crushed tomato with garlic, also used tomato sauce instead of paste. This was sooo good!! I'm glad I tested out the recipe b/f sending out the gifts, b/c I doubt I would have made it otherwise. And now I'm putting this in my fav recipe rotation! I also could only find the 1 pint jars and the 1 quart, so I think I'll try using the pint and having the pasta in a little bag atached w/ a ribbon.

I didnt have bourbon, and the liquor store was closed, so we substituted cognac. It smelled like wino potatoes!! I also used a large dish, and it didn't seem like there was enough liquid to cover, so I doubled the sauce. I also reccomend covering in the oven, some of mine were a little dried. But dispite the strong smell, they tasted pretty good. I will make them again, but i'll probable add some OJ to the sauce, and use a smaller dish.

This was soooo tasty!! Everyone loves it!! I used fresh spinich instead of frozen, and marinated artichokes. Also used Neufatchel Cheese instead of cream cheese. Amazing. Only problem, was that I had a little fight with the pood processor, and 6 stitches later I still want some more of the dip;-)