The thought of cornbread has never really excited me. The few times I've made a batch resulted in a rather boring and dry side to chili or a bread/roll replacement to any Mexican and Southern US themed dinners. I needed something to go with the slow cooker taco soup I made for dinner this evening and I just wasn't in the mood to make bread. This was to be the last time for a cornbread option. With a history of tossing most leftovers away I chose to 1/2 the recipe - just in case- I followed instructions and baked it for 23 minutes. After testing I let it cool for 15 minutes prior to cutting it into squares. After just one bite, everyone agreed that the taste was exceptional. The soup was supposed to be the star of tonight's dinner but quickly this wonderful cornbread stole the show. DELICIOUS!

I made these by family request for an Autumn-like dessert. I wasn't that keen as the spices aren't a favourite flavour for me. Wow! What a wonderful delicious surprise. I was able to make 30 cupcakes - Bonus.

Oddly, Sprouts and spinach were the only vegetables my mother could get me to eat. Often considered one of the most disliked of vegetables, Sprouts are full of vitamins, inexpensive when bought in season (late Autumn and Winter) and very easy to prepare. I like the way they look when served. Brussels Sprouts add an interesting texture along with a complimentary splash of vibrant green colour to the dinner plate. This would be a unique and attractive side dish to any holiday meal or any meal for that matter. The addition of heavy cream (aka whipping/35% cream) makes for the unexpected; A rich and balanced, smooth, just right sauce. I am always grateful when a recipe's directions are easy to understand and follow, producing results exactly as promised. High marks for this one Pugged.

Autumn is quickly becoming my favourite season. Reason being, I love using traditional recipes that celebrate this time of year. Not much tops the humble apple. Pies, cakes, dumplings, Betty's, crisps and Ohh the aroma of homemade cider warming on the stove. With prices low right now I took advantage and bought a few bags of MacIntosh apples to give this apple butter a go. I don't often toss superlatives around lightly but this recipe is the exception and well worth every little slice of apple painstakingly prepped. McIntosh apples are known to be crisp, a little sweet and yet a little tart. A good choice as the added sweetener can be adjusted to suit varying preferences. I used 1 1/2 cups in the first batch and just over 1 cup in the next. I love to taste the tartness so for personal use I will keep trying a little less till I find my ideal amount. Yes, unless you own an apple peeler (the crank-able kind) it does take some time to prep all the apples. Next time I'm armed only with my old fashioned little handheld peeler, staring at all those waiting ruby beauties, I'm going to invite a couple of friends and make a day of it. As the slow cooker does its magic, you are in for 11 hours of aroma splendour. Intoxicating!

I chose to give this recipe a try as many have said the added flour helps to keep the toast light instead of wet and soggy. The texture turned out very light and even a little crispy around the edges. The cinnamon was the perfect amount and the tip to make sure to give the mix a stir every time a new piece is dipped is an important one to keep in mind. I had made some challah bread the day before and found it to work beautifully in this dish. Thanks so much for posting.

This soup was an afterthought to fill out a rather skimpy meal. Except for the beans, which a reviewer suggested could be replaced by potatoes, I had all the other ingredients. As my Italian sausages were all hot I was unsure of the level of spicy heat. I needn't have worried. The soup was absolutely perfect. A great balance of all the flavours. What a wonderful surprise. The soup disappeared in one night so it's on the menu again tonight and will be shared with an under the weather friend and her family. Thanks so much for sharing this one SALLYJUN.

An easy to put together applesauce. I used Macintosh apples (so good this season). When cooked the applesauce was a little watery. I'll try again with less water added. I did not add all the brown sugar - way too sweet for me. It might be a good idea to taste adding to your own level of sweetness. Thanks A.S.G. I will make a few more batches this year.

I really enjoyed this for dinner tonight. My hot spice limit has always been 1/2 tsp. but next time I will up it a bit. You can taste each and every ingredient both individually and how deliciously they taste combined. Unfortunately I had no scallops, just the shrimp. I'll for sure add them the next time. I like to add my cooked and drained pasta to the sauce rather than have the sauce poured over. The pasta will pick up more of the sauce flavour this way. Thank you marblet.

There is some confusion and debate as to whether or not the yeast should be proofed or not. The authors directions do not include this step. I try to follow a recipe exactly the first time I make it. However, reading some reviews by AR members who have experience in bread making and promote proofing "always" left me confused. The bread itself is flavourful and great for indulging in bread dipping or for a nice pizza dough. I wish the proofing question could be addressed by our friends and advisers at all recipes.

Loving Italian cuisine I was surprised I didn't like this more. Now, it could be me &/or my ingredients at fault (hence the 3* rating), but I found the balsamic overpowers some of the milder flavours. I'm going to remember what I do like about this recipe and experiment with a few other recipes. Thanks for posting.

This salad turned out much nicer than I thought. The ingredients with the salad dressing plus the time in the refrigerator blends everything nicely. Thanks for sharing the recipe Lora Billmire

I love the 4 ingredient simplicity of this recipe. Without meaning to be critical, I was surprised to read how some reviewers commented that it was "too sweet" Of course it's going to be sweet. This recipe halves well. (Good if you want to pace yourself.) A small amount spread on toast is still delicious tasting. If you really love it, indulge not too often and use just a little. Enjoy in Moderation!

Very good.

I'm not a great cookie fan, particularly oatmeal, (Dad's was the exception) but these are very good. The cinnamon blended perfectly.

I'm the lady who stands mesmerized in the produce aisle, smelling the summer tomatoes. If you're at all like me, lucky enough to adore these gems, the health benefit is a bonus. After confessing all of this, I did in fact come home with a basket of the red beauties. Now.. this isn't the first stuffed tomato recipe I've tried, AR and other sites included. Same old, same old; A big fat disappointment. Not to give up though, this recipe had promise. No rice or breadcrumb fillers. Instead, spinach, crumbly bacon, onion cooked in a little bacon fat. (Please, if possible use real bacon so you can stick to the recipe and get the most out of it.) A little sour cream to keep everything together and some Monterey Jack on top. There it is! I did the - take the first bite - pause- OMG? I can see where the tomatoes could be watery. I used a paper towel to blot out the insides. Because salt will draw out the juice, don't salt the insides of the tomatoes till just before filling. This seemed to help but even the juice was delicious. I was quite happy spooning it off the plate. (Well, I really wanted to lick it off!) The filling was enough for the 4 of them. The author gives a great tip suggesting Romas for more servings. Thanks so much.

Wow! I was pleasantly surprised at the good taste. The ingredients added up to, what I thought would produce an acceptable entree but the first bite tasted of a well balanced flavourful dish.

Using fresh strawberries whenever possible is a definite plus. I had no problem with the cake releasing; Only a couple of tiny bits stuck to the baking dish and the spots on the cake were easily filled by smoothing out the strawberry topping. I liked the sweetness balance of this recipe. Despite my prediction when the ingredients include marshmallows, I didn't find this overly sweet at all. If this lasts in your house it's even better the following day as the strawberry topping will seep a little into the cake. It's wonderful with a dollop of whipped cream. A really nice recipe parealtor! Thanks for posting it.

OOOOHHHH...MAMA! Thanks to AR I'm now pretty good at scanning recipes to predict a yummy outcome. After the first bite of this we just sat there and stared at each other. I don't think I have ever eaten more than one pork chop at a meal but I sure kept my eye on the extra one. About 3 hours went by and I couldn't stand it any more. So much for not eating past 7:00PM. I'm one who enjoys a varied menu. My mother served the same thing every week. Ditto Ditto-Saturday-hot dogs, Sunday-roast beef, Tuesday-spaghetti. I swore I wasn't going to do that. Too predictable and monotonous. This meal, I could easily eat once a week. Peaches are glorious this time of year and I always look forward to buying a basketful. If peaches are all you have, they work wonderfully as a sub for the nectarines. I made a silly mistake by adding the cumin, chili and pepper to the salsa. I made a little more to rub on the meat. The ingredients sing in this recipe. Thank you MICHELLE

This is one of the better Sloppy Joe's recipes on AR. Nice appearance, texture and proportions. I can see I'm in the minority with my 3 *rating but the brown sugar made it overly sweet. There is quite a lot of sugar in Ketchup to begin with. I will try again, adjusting the sugar amount. Thanks for posting LV, it was a nice week day dinner idea.

This is one of the better Sloppy Joe's recipes on AR. Nice appearance, texture and proportions. I can see I'm in the minority with my 3 *rating but the brown sugar made it overly sweet. There is quite a lot of sugar in Ketchup to begin with. I will try again, adjusting the sugar amount. Thanks for posting LV, it was a nice week day dinner idea.