I turned this recipe into muffins for an easy-to-eat-on-the-road snack and they came out perfectly! I used up all of our leftover sweet potato casserole and half a Newcastle Brown Ale in the batter (drank the other half). Added a cup of golden raisins and sprinkled demerara sugar on the tops for a little texture...and voila! The BF is raving about them...

Delicious, tangy and refreshing...I had to omit the bacon for dietary reasons, used quartered Heritage red grapes and forgot the sunflower seeds. Just out of curiosity, I might make it again with the bacon and sunflower seeds, but I thought it was great without them!

Tweaked it a little based on the recommendations of another reviewer - eliminated the milk and reduced the sugar to 1/4 cup...DELICIOUS! Creamy, but still nice and tangy...an ideal combination. In fact it was so good I served it at a tree trimming party for 60 today and people were begging for the recipe! And, unfortunately, there was nothing left over for me to bring home...

Had a huge bag of lemons and bags of frozen blueberries to use up. Made the Lemon Blueberry Bread from this site on Sunday and loved it. But, got curious to compare this recipe and I made it on Monday. Yummy...my new favorite lemon blueberry combination!! The extra blueberries and the sour cream makes this so moist. I like a more pronounced lemon flavor, so used 3 T of lemon juice and 2 T of lemon zest in the batter instead of whatever was produced by 1 lemon. Drizzling with lemon glaze is going to make this a perfect summer dessert...I can't wait to try it in a bundt pan this weekend.

Loved the combination of the zesty lemon and blueberries! Flouring the frozen blueberries kept them from sinking and, like another reviewer suggested, I folded half into the batter and then cut the other half into the top of the batter after pouring it into the pan. I also brushed half of the glaze on 10 minutes before the bread was done baking and the remainder after taking it out of the pan. Added a drizzle of lemon icing for added sweetness and presentation, and it was delicious. Sure, it may be more like a cake than a quick bread, but I definitely have no trouble eating cake for breakfast!

Super easy and SUPER delicious! Using melted butter for the topping, increasing the cinnamon to 1/4 teaspoon and using a generous amount of topping on top adds a cinnamon toast finish to the muffin. What could be better?

Yummmy...just made these for a Christmas party and they were a hit! I left out the pecans due to nut-allergy concerns and substituted white sugar crystals on the tops for a more decorative appearance. No white chocolate on hand, so I made a plain confectioner's sugar drizzle. Viola, they were awesome and looked store bought!

I hosted a Southern-style thanksgiving luncheon for a senior population and decided that sweet tea would be the perfect beverage. Personally I've only had it once in Georgia, just last year, and then again in Kansas City a couple of months ago...that time with vodka. I was not overwhelmingly fond of it...until I tried this recipe!! OMG...it is absolutely the smoothest, most delicious tea that I've ever had. The recipe calls for what seems like a large amount of sugar, but the tea was not overly sweet at all. I'll definitely be making this again...as soon as I run out!

Doubled the beans and after soaking them overnight cooked everything in the crock pot. Used Mexican stewed tomatoes and left out the jalapenos as I was cooking for an office function. I couldn't believe that I didn't have any leftovers!

These came out better than I expected - rich, but not too sweet. I doubled the recipe and cooked them in a 9"x13" Pyrex. I cut them into 1" squares and it was just enough without being overwhelming. The chocoholics just went back for seconds! Definitely refrigerate before cutting, but not too long or it will be impossible to get the knife through the fudge. I also cut back on the cherry juice or the icing would have been too soft. Very indiscernible cherry flavor, so if you're looking for more, you may need to add something to boost it. Will definitely be making these for the holidays!

I doubled the recipe and made 2 8"x8" pans - one for a co-workers birthday and one to leave home! After reading all of the reviews, I added a 1/2t of vanilla to the batter, used 8oz of cream cheese, and added cinnamon and tripled the topping. My batter still ended up purple from the quickly thawing frozen blueberries, but it wasn't noticeable after baking. Cubing the cream cheese was a messy process, but well worth the effort! The cake is dense, but not overly sweet (despite my extra topping!?) and the blueberry and cream cheese combination was awesome. I think I might try the suggested cream cheese drizzle next time, just to really take this recipe over the top!! Thanks for sharing, Melanie!

I've made this chili twice for large group functions and it's been a hit. Easy to make, especially using a pre-roasted chicken! Yummmm....think I'll make it again this weekend!

I made this cake for a Thanksgiving luncheon at a senior citizens function and they insisted that I make it again for Christmas. Their biggest complaint was there wasn't enough rum!

Okay, I have to admit that I felt a little guilty baking a "doctored" cake mix, but if 848 other allrecipe bakers loved it, I knew I couldn't go wrong. It couldn't be easier and it was totally choco-licious, especially topped off with the Satiny Chocolate Glaze!! As suggested, I used the Mini Morsels and it distributed the chocolate chips evenly throughout the cake. This recipe's a keeper...especially for a true chocoholic!

We just had a bake sale at work and I thought it was a perfect opportunity to test this recipe before Thanksgiving. It was such a simple recipe that I was admittedly a little skeptical, but with all the 5 star reviews, I knew it had to be good. I served it with a dollop of whipped cream and a sprinkle of cinnamon and "Wow!"...it flew off the table with rave reviews. I saved a piece for my very picky boyfriend and was shocked that he loved it! As suggested, I used a spice cake, 4 eggs and 1 cup of butter. I might cut back on the nut topping a little next time. Easy, delicious and something different for our Thanksgiving table this year!

I made these for an office brunch and got rave reviews; one batch following the recipe and using dried mixed berries and one batch substituting orange yogurt and using cranberries. The sour cream based recipe had a little denser crumb, while the yogurt based recipe was sweeter and more cookie-like. Both were delicious. I patted the dough into two half-inch thick circles and got twenty four nicely-sized scones for the brunch. I can't wait to experiment with different ingredients!

Wow...awesome recipe! Everyone thought that these were the best they've ever had! As other reviewers recommended, I added the 1/2 C brown sugar, 1 t vanilla instead of water and baked for 1 hour 20 minutes. Now I have to go buy some more almonds...

Made it recently for an office potluck and we all loved it!! I did add crumbled feta cheese, as suggested. Great salad...

Tried these out on my family for Thanksgiving and everyone loved them! I tried to prepare as much as possible ahead of time and making the filling the day before worked out great. I'll definitely be making these again for a Christmas gathering in three weeks. Thanks, Angie!

My S.O. wanted to make some soup tonight and I had saved this recipe in my recipe box to try sometime. I can't believe that we waited so long to try this...it was awesome!! He followed the recipe and even garnished it with the avocado, Jack cheese, chips and green onions. This would be a great dish to serve a crowd. This just became one of our favorite recipes!