These turned out DELICIOUS and flavorful! Even with a few substitutions: Used ground turkey vs. ground beef, added a can of diced tomatoes with roasted garlic (omitted garlic powder) to ground turkey before stuffing, used 2 tsp. of italian dressing (fat-free) vs. 1 tsp., omitted the worchestershire sauce, covered it with foil so no basting needed. This recipe did yield enough filling for only 4 large bell peppers like the other reviewers stated, which made 1 bell pepper too much for one person. Next time, I'll try and make it for 6 small bell peppers (so there will be enough room for side dishes!). Thanks for the great recipe!

This recipe turned out yummy - almost as good as the restaurants' with a few personal adjustments. I made it with 1/2 c. decaf coffee instead of the coffee liqueur and granules (pregnant women friendly). I also made it with cream cheese instead mascarpone cheese (couldn't find mascarpone cheese anywhere!). And it turned out fabulous! Thanks for this easy and delicious recipe!!

Great recipe! It's easy to make and can be easily adjusted to your own taste. I had made my own adjustments (didn't have any chicken on hand, added 3 jars of marinated artichoke hearts, added 2 cans of chopped water chestnuts instead of just one can because we love them, added chopped black olives, and added chopped yellow bell pepper) - it turned out absolutely yummy! This will definitely be a permanent recipe in my book!

This was a good pie but was a bit bland even with some adjustments. I'd added a bit more vanilla, 1 tsp. of cinnamon, substituted 1/4 c. of sugar with Splenda, and I only used 5 eggs instead of 6 (didn't want it to be too "eggy" tasting). Next time, I may use egg substitute and I think I'll add a bit more sugar (or use some brown sugar) and add even more vanilla to see if it'll boost up the flavor. This is a good base recipe to work with though.

Nice spicy gingerbread flavor! It's definitely a good recipe to keep (will be splendid for the holidays!). I had substituted 1/2 the sugar with Splenda, replaced 1 of the eggs with egg substitute, and also added 1/4 tsp of all spice for a little extra punch. The flavor was good, could be a bit sweeter, and I definitely had to bake it about 10 to 15 minutes longer to make it crunchy and not too soft. Otherwise, it's delish!

This recipe was absolutely simple but yet delicious! I made a few adjustments to it but that's the beauty of this simple recipe - it's a great "base" to work off of and it tastes great either by itself "as is" or when you add a few items to it. I used (1) pkg regular cream cheese and (1) pkg of low-fat cream cheese, added 1/2 of a green bell pepper (minced), some green onions, and only added 2 c. of shredded cheddar cheese (it was all I had on hand). And it came out great! I loved it! My husband, who doesn't care for "too much cheese", gobbled up most of it! Thanks for a wonderful cheese ball recipe. I have family coming from CA for Christmas so I'll definitely be making more for them!

Great blueberry recipe! Although, I made some substitutions, it was quite easy to make overall. I used frozen blueberries (used 3 cups instead of just 2 cups) and it still came out great (although I had to bake it for an add'l 30 minutes due to the add'l frozen blueberries). I used vanilla yogurt instead of milk, substituted half the sugar with Splenda blend brown sugar and reduced the flour amount to 1.5 cups total (and replaced half of that with whole wheat). Used egg substitute and margarine instead of butter, too. And it came out DELICIOUS! My hubby & I both loved it so I will definitely be making this quite often!

Very yummy pie and easy enough to make. I'd increased the lemon juice to 3/4 cup and increased the lemon zest to 1 Tbs. but it still wasn't lemony enough for me (just personal preference) so I might increase the zest next time. I'd also substituted some of the sugar with Splenda and you can't even taste the difference. I decreased the milk to 1.5 cups and increased the sour cream to 1 cup (as some reviewers had suggested) and used the cornstarch instead of flour and the pie was still too runny to hold it's shape even after refrigerating it for 24 hrs. I will probably try increasing the cornstarch amount next time. I do love the creamy flavor though!

This is one of the best corn casserole recipes ever! I made a few minor adjustments to the recipe: used egg substitute, used margerine instead of butter, added 4 oz. can of diced jalapenos (drained), and didn't add the onion (my hubby doesn't care for onions) and it still turned out very YUMMY! Next time I make this, I'll probably use less cheese (my hubby's preference) but it will definitely be a regular in our recipe book!

Although this recipe turned out tasty, it definitely wasn't like a traditional "pound cake". I agree with some of the other reviewers, it was quite eggy and more like a "custard" cake. It did turn out very dense and moist (due to a few ingredient adjustments I made: egg substitute vs. whole eggs, Land-O-Lakes light butter vs. whole fat butter, one 8-oz. cream cheese and 4-oz. low-fat cream cheese, and 1-1/4 c. white sugar with 1-1/4 c. Splenda vs. 3 c. of white sugar). I also increased Vanilla to 1.5 tsp and also added 1/2 tsp of almond extract. My husband like it very much but he would have preferred it to taste closer to a traditional pound cake. I happen to like the "custard" flavor so I liked it just fine.

These cookies actually came out pretty good. I had to make a few adjustments to the recipe but overall this is a good recipe base to work from. I ended up doubling the cream cheese amount (one of them being the low-fat version), substituted 1/2 of the sugar with Splenda, used egg substitute, and used apricot, dark raspberry, and strawberry jams. I also rolled them in powder sugar prior to making the thumbprint like one reviewer suggested and it did make it easier to roll (less sticky!). I made them in 2.5 to 3 teaspoon-full sizes and had to bake them for about 25 - 28 minutes at 350 degrees and they came out golden and yummy! My hubby inhaled them as soon as he got home from work! I'll have to make more tomorrow!

This was one of the best banana bread recipes! It's extremely moist (I think it's due to the oatmeal and banana combo) with minor adjustments to the recipe. I used egg substitute, one less tablespoon of oil (didn't even notice it), 5 small to medium sized bananas, and an add'l 1/4 c. of white sugar (1/2 of that I used splenda - my hubby, who hates sugar substitutes, didn't even notice) because my hubby likes his banana bread sweetened just right and the extra 1/4 c. of white sugar didn't make it too sweet (I don't like my banana bread too sweet). And it turned out moist and perfect! I will definitely be making this quite often!