I will be using this recipe from now on, since one of the major brand of boxed cake mixes has transfats in it. I made the chocolate version. I added 1 & 1/4 c. milk, 1/3 c. cocoa, 1 pkg. instant chocolate pudding, 1/2 canola oil (could have use 1/2 c. applesauce) and 1 c. sugar. I baked it in a bundt pan for 38 minutes. Very, very good!!

These bars are great. For a healthier recipe, I used 3/4 cup plus 2 Tbsp. of canola oil for the butter, fat free cream cheese and fat free sweetened condensed milk. I also used the jellied cranberry sauce adding an extra tablespoon of corn starch. They turned out great. I can't wait to try them with with canned cherries. My whole family loves them.

This was very good. I made it a little lighter by using 1/2 c. olive oil and 1/2 c. Splenda. I was kind of hoping it would have tasted like Western Dressing, but it wasn't close.

This is a good basic recipe. It does need some extra spice(s). A little thyme might be a good added flavoring. My family liked it.

This was so delicious. I only had ground thyme, so I added 1/2 tsp. That was perfect. I served this for a special occasion dinner, and everyone loved it.

This is excellent. I doubled this recipe using Texas Toast, a combination of skim milk and fat free half and half, egg substitute and fat free butter spray. Served it for Christmas breakfast. Everyone thought it was outstanding.

This is excellent. I added a bit too much chocolate syrup which made a big difference. Stick with the two tablespoons and you'll be happy. This one is a keeper.

This was not as good as I had hoped. This would be better if you used peppermint schnapps and chocolate liqueur. Extremely sweet!

I made this bread to be served with chicken and vegetable soup. My family of five ate the whole loaf. This one is a keeper.

I also made this to be very healthy. I used fat free shredded cheddar cheese, fat free mayo, egg substitute, 98% fat free cream of mushroom soup and the fat free butter spray. As I was mixing it, I was afraid it was going to be too dry, so I added about 1 and 1/2 c. of chicken boullion. My guests loved it.

This quiche was very good. I took the advise of others and added some milk and some fat free half and half and also used egg substitute. My guests loved it.

Very dense bread. Not the flavor I was expecting. Mine rose nicely, but then colapsed toward the end of the baking cycle. Sorry, I will not be making this again.

Very moist and dense. I used apple sauce for the oil and 3/4 c. egg substitute. One cup each of granulated and brown sugar is sweet enough.

I adjusted this to be a bit healthier. I used olive oil and 1/2 c. egg substitute. The taste is excellent, however, the next time I make it, I will have to scale it down a bit. I have a 1.5 to 2 lb. bread maker. When it was baking it rose so high, that it was baking against the window. Thank you for this great recipe.

This makes a lot of food. I think the serving size is incorrect. I doubled this recipe last weekend and baked it in a larger casserole dish and it fed our family of 5 and had plenty of left overs for 2 more nights. The flavor is a little bland. Next time I will add some different spices. My family really liked it though.

Very good and tasty. I used canola oil, egg substitue and a little less sugar. They came out of the oven just fine, but mine did not crackle like the one in the picture. But they still taste great.

Oh-My-Gosh!! This is, without a doubt, the best pie crust!! I couldn't make a pie crust to save my life, until now. It is so flaky and tender. This will be the only pie crust recipe I will ever turn to. If I could give it 10 stars, I would. Update: I use this recipe all the time for pies and quiche, and even some cream soups. It is great with Cream of Carrot soup, Chicken Pot Pie soup or any type of tomato soup. Each time I serve it to guests, they want the recipe. Even my mother wanted it. This is the best for people that avoid butter, margarine and shortening. If you use canola oil, that is much healthier for you. I always make this for a serving of 10, it gives a nice thick crust.

This is really good. I used brown rice instead of white. One large onion and 3 cloves of garlic were also added. I didn't have any fresh tomatoes, so I added a can of diced tomatoes. We were out of lettuce, so I threw in a hand full of frozen peas, for color. Water chestnuts might also be good in this dish. It's just something different than the same old meat and noodles casserole. My husband liked it wrapped in a tortilla.

I made these with my home made almond butter - much healthier due to no hydrogenated oils. The dough was too moist, so I added 1/2 c. oatmeal that was ground in the food processor. The dough was still quite sticky, but I proceeded to bake them anyway. I found to bake them at a slightly lower temperature for about 12 to 15 minutes. That way the center was not so doughy. My husband thought they were great.

I cut this recipe in half and I came out with 11 muffins. I made a few healthy changes. For the flour, I used 1 cup of white flour and 1/3 cup of wheat, 2/3 cup of sugar, 1/3 cup of cocoa, used fat free sour cream, and 2 egg whites and omitted the chocolate chips. Everything else I kept the same. My three children thought they were awsome. Will definately make again.