My family LOVES this recipe. I am now required to make a double batch every time, so we can have it again soon. Since my husband is gluten-intolerant, I like to use bread in this recipe that is made with Bob's Red Mill Gluten-free Whole Grain Bread mix. It's a dark bread, so it adds interesting depth of flavor to the recipe. After playing with meatloaf recipes for a couple of decades, I'm thrilled to have finally found "the one".

I needed an interesting gluten-free pumpkin pie-like recipe for the holidays when I found this recipe. All I had to do was use the Simply Organic Gluten-free Carrot Cake Mix for the crust, and reduce the pumpkin pie spice that I added to the mix in order to get a SCRUMPTUOUS pan of pumpkin cheesecake bars. I also tried this recipe with the added cheesecake-flavored pudding mix, and received rave reviews. I made these at Thanksgiving and it was requested by non-gluten-intolerant folks that I make several pans again during the December holidays. This is a keeper.

I was looking for a way to serve gluten-free chicken wings, and found this recipe. I used the San-J Gluten-free soy sauce in this recipe, and it worked great (if you weren't aware, regular soy sauce has wheat in it). I made these for Superbowl Sunday, and the whole crowd gobbled them up. I saved a few for my husband and me to enjoy later (since I had a feeling they'd all be gone during the football game), and they reheated beautifully - very moist and flavorful. I did take the advice to boil and reduce the left-over marinade, then I poured it over the wings right before I served them. The sauce was thick and fabulous. This recipe is going to be used a lot. Thanks for making it available here!

Really lovely and easy recipe. Silky and rich, this apple butter is a joy.

This recipe is amazing! Thank you so much for making it available on this website. I made my first batch exactly as instructed, and it was shockingly delicious. There is something about the glaze that pushes these right over the edge beyond all other apple cookies I have made. Then I made a double batch with just apples (no raisins or nuts). I used 2 cups total apples per recipe instead of 1 cup apples, 1 cup raisins, and 1 cup nuts. They were just as incredible. I now have requests for more of these cookies, so I had better get back to baking!

So easy and yummy - what a treat to have this waiting for you at the end of the day! The cream cheese was a lovely change of pace, and was definitely not overwhelmingly rich. Two days later, I microwaved the leftovers for lunch and it lost some of it's flavor and texture. So, try to eat it all on the day you make it for maximum tastiness.

Nice recipe. Not too dry and not too sweet. I used Splenda instead of sugar, and they turned out beautifully. I wish they had more apple flavor though.

I was intrigued by this recipe and decided to try it out. I was really surprised that the end result looked unfinished, and seems to need some kind of glaze to look pretty enough to serve or give to someone. I also expected more punch to the flavor with all the apple, raisins, currants, and spices, but the flavor was very mild. The phyllo was so flaky it was hard to contain and my family got phyllo pieces everywhere. The flavor grew on me though, and it was delightful with an espresso. I think I'll make up some kind of cinnamon glaze, and see if that finishes it off.

Nice recipe for apple bread - not too sweet, not too dense, just pleasant. The kind of thing that goes great with coffee or tea. I used Splenda instead of regular sugar, and it came out great. I also made muffins from this recipe, which were moist, delightful, and held together well so you don't have to worry about lots of crumbs (cook time about 35 minutes for muffins). The taste is not particularly apple-y, but overall a very nice recipe.