This was a lovely recipe: 1. Dough: I did have to make 1 1/2 of the recipe because it wasn't enough to make a nice thick bar otherwise. 2. Sugar: I also put in slightly less sugar, but some of my family members thought it was a bit too sweet. I think this could be great with other types fruit preserves and even fresh fruit! 3. Butter: I used 1/4 c. oil instead & it worked fine, but the topping came out slightly crumbly because of that. Still a lovely recipe that I would definitely make again with a few minor adjustments.

This was nice, though a bit dry. I think it needed more oil on top. I used all whole wheat flour instead of white flour and substituted fresh thyme for the rosemary. Next time I will toss some chopped garlic in olive oil & rub over before baking...

Excellent & refreshingly different! I used walnuts instead of pinenuts & used all broccoli instead of broccoli & cauliflower...

This was great! I made it in the breadmaker on the dough cycle & then rolled it out. I used all whole wheat flour in place of white flour. Also, I didn't have any olives, so instead I used some homemade tapenade I had on hand. I will definitely be making this again. I'd like to try it w/ fresh thyme either in place of or in addition to rosemary...

Lovely recipe. I used fresh thyme instead of dried. Very nice change from the usual veggies we eat. The rutabega was a bit bitter, so next time I might omit that, but didn't affect the overall outcome of the dish.

Very good. I used it on a tuna whole wheat pasta salad. Only thing is it's not THAT light as everybody's making it sound. I wouldn't call it diet food. You still have to go easy on it! But very tasty.

I was skeptical about this since it uses 100% whole wheat flour and I thought it would be dense, but this bread is delicious! It's just out of the oven and I can't stop eating it. It's like cake! I hope it also tastes as good once it has cooled. I omitted the milk powder since I didn't have any and it still came out great! I didn't even need to mix all dry ingredients (but salt)separately as another reviewer recommended... Definitely a great loaf to try!

Very good! Nice subtle garlic flavor... We used it for fish gyros.

For low fat this wasn't bad. Mine was a little watery. I was somehow expecting a nice creamy mac & cheese, but it wasn't. I added in about a half an onion instead of just 1 tbsp--which could have been the source of the water. I also added in a little chopped fresh jalapeno, which definitely helped it out!

The gelatin really gave this a nice creamy texture! I used drained canned peaches instead and didn't even need to slice them since they were soft & blended easily! I would love to try this with other types of fruit as well--mango perhaps! If your fruit is very sweet, you might even be able to omit the sugar all together. I only put in 3 tbsp. of sugar, but since the canned peaches were in syrup I could have omitted.

I didn't like this at first, but ate it over the next few days and it was okay. Everytime you want to eat it though you have to defrost it a little. It just wasn't as ice cream-like as I had dreamed of, but for low fat, not bad.

At first I thought this was okay, but it did taste better the next day. I made it with red rice and omitted the prosciutto to make it vegetarian/kosher, but it may have tasted better with it. I just didn't like the dressing all that much. I had to add some garlic. The idea was great, but the dressing needs adjustments.

I actually discovered this recipe on another forum & have been making these cookies for years with some very minor alterations. MOST IMPORTANTLY: ADD A TBSP. OF WATER OR MILK, as the dough is a bit too dry. I also always add an extra couple tsps., maybe even tbsp. of PB. Works every time. The dough should not looked cracked when you roll it, it should look like playdo. In addition, I cut both types of sugar down to 1/3 c. & they always come out fine. The middles are very sweet, so there's no need for that much sugar in the chocolate dough. With time, you become experienced at assembling these & eventually you'll be so good at it that you won't have any leftover PB balls, because you'll be able to handle more PB in the center, which makes them so much better!!!

This was okay. The flavor was nice, the texture was not chewy at all though, and mine did not look like the ones in the picture. It just did not ressemble a granola bar at all. I can't understand what I did wrong that everybody said theirs came out chewy...

Fabulous! This kind of reminded me of a cross between oatmeal and rice pudding. It's quick, easy, healthy, and if you have the brown rice, you'll most likely have the other main ingredients on hand. I did not have blueberries, so instead I chopped up some walnuts & threw them in. I put in maybe 3 dashes of cinnamon and doubled the honey. Depending on what you add in, you may want to adjust the sweetness. My family really loved this. Some of us added in fresh strawberries too. I added in the egg, but it was creamy enough even before I added the egg. I think it would be great both w/ or w/o the egg. I've posted a photo of this...

WAY too sweet, even after I added an extra 1/2 c. of oatmeal and reduced the sugar to 1 1/2 cups! I recommend using 1/2 the amount of sugar (1 c.) and upping the oatmeal by a 1/2 a cup. They were, however, very easy to make--a perfect dessert to make in the summer when it's too hot to turn on the oven. If I reduce the sugar next time, they'd easily get 5 stars.

Nice texture. This is more of a cake-like cornbread and not so much your traditional cornbread. I would definitely cut the sugar in half as other readers did, even 1/4 c. of sugar would be sufficient, especially if you wanted a more traditional cornbread. Still a nice recipe though.

We used cheddar cheese in place of American cheese. The consistency was perfect. It was bland as other readers said, but we ate it on nachos with guacamole, bean dip, sour cream, and pico de gallo, so it was delicious and perfect! I will try to post the picture.

Well, I did adjust this just a little. Instead of using a plain old pie crust, I used a basic peanut butter cookie recipe and used it as a crust. I baked the crust in a 9 x 9" glass dish. Then poured in the pudding mixes. I also added some peanut butter to the chocolate batter and then swirled the two together to make a marble like topping. Then I sprinkled the top with crushed peanuts. Mine came out a bit watery, so I put it in the freezer for a couple hours. Wow! It came out like an amazing ice cream cake. I think next time though, if I want to make it w/o freezing it, I would simply stir in a pack of plain gelatin. I skipped the whipped topping.

Canned pumpkin is hard to get where I live, but fresh pumpkin is always available, so I bought fresh pumpkin. I roasted a large chunk of pumpkin in the stove until it was soft and then spooned it into a bowl, blended it with a hand blender & used it in place of the canned pumpkin. Canned would have been a lot easier, but I don't think it affected the taste, and if anything maybe even made it better. Other adjustements I made: 3/4 c. of brown sugar, used the pecans in place of the cranberries, and used 1/2 c. applesauce & 1/2 c. oil. I think next time I might even try cutting back more on the oil and putting in more orange juice instead. I think it would have tasted better with more orange juice in the batter and it would have sweetened the bread more. The only unhealthy thing about this cake is the 4 eggs. I have high cholesterol. I would like to try it with maybe 2 whole eggs & then egg beaters or egg whites next time. All in all though, this cake was very moist & I enjoyed it alongside a nice cup of tea.