A decent pie, but it didn't have as much cream cheese flavor as I wanted. After reading some other reviewer's experiences with low- or non-fat ingredients, I went with low-fat (neufchatel) cream cheese and full fat whipped topping and the pie firmed up fine. The recipe itself is very good and VERY easy, but it is disappointing if you're expecting it to be exactly like a normal cheesecake. However, I think topped with some fruit (fresh strawberries, kiwi, bananas), this could become a fantastic summer treat!

These didn't seem to have much flavor and I didn't care for the glaze. My coworkers didn't seem overly impressed, either. Not bad, but I won't be making these again, sorry.

I like the fact that this recipe doesn't use cucumber because I don't like it. I leave out the lemon juice and add extra garlic (which makes my breath awful afterwards, but I love my garlic!). I make this sauce often and use it as a dip for vegetables or crackers, or instead of mayonnaise in tuna salad. Last night I stirred it in with some beans and had it cold for dinner. So good!

A good recipe, but nothing out of this world. Very moist, which I liked. I forgot the orange zest, but it still turned out good. Also, I used 1 cup chocolate chips instead of raisins and nuts. Mine turned out very dessert-like, sweet and rich and gooey. I agree with another reviewer that the avocado didn't seem to add anything, except perhaps moisture, but certainly not flavor, which disappointed me. I feel like advertising it as avocado bread is misleading because it doesn't taste anything like it, but it's still a good recipe in itself.

I actually use this recipe as a base. I usually don't measure the amount of vinegar and oil I use, I just eyeball it. I also like to add salt and pepper, some dijon mustard and sugar. I love the addition of oregano in this recipe. I usually make this in a jar or other sealed container and then just shake it really hard until it blends together. It's easier than trying to whisk it hard enough to make it emulsify.

I like that this is so easy, even for someone who is afraid to work with dough, and takes very little time to make. Also, you don't have to mess around with the oven. This recipe halves nicely. The first time, I used vanilla yogurt instead of buttermilk and added a few teaspoons of sugar to make sweet farls. I sliced the farl in half horizontally while it was hot and spread butter and raspberry jam inside. The second time, I followed the recipe exactly. (Since the recipe doesn't specify how much salt to use, I used 1/8 tsp salt for a half recipe - I think next time I will use more.) It made the kitchen smell good, and kind of like pancakes. I will definitely make these again.

This recipe is quite good, and is also cheap, easy, fast, tasty and healthy - an all-around winner! It was a little salty, even without any added salt, so I might rinse the beans off next time to get rid of some of the salt. I agree with another reviewer that the mixture of herbs was strong, but I liked it that way. I also used a ton of garlic. I thought about doubling the tomatoes because I really like tomatoes, but I tasted the mixture after adding the beans, and the balance of beans vs. tomatoes was perfect. I ate almost the whole thing myself!

Pretty easy to make, all things considered. Came out a lot sweeter than I thought and than I liked. There was too much liquid after I added the wine, so I ended up boiling it uncovered for 15-20 min. I liked the saffron flavor. Overall, a good dish, but again just too sweet for me.

Pretty good, but nothing special. Worth it to use slightly higher quality balsamic vinegar here, since it is one of the main flavors. I would add some red pepper flakes next time. Overall, a simple recipe that I wouldn't mind making again, but nothing to rave about.

Delicious! One of my first experiences making a yeast bread, and it came out great. Unlike some other people who tried this recipe, I think I ended up using all 4 1/2 cups of flour, possibly even more. I'm not sure what causes this difference. I also let it rise longer than stated (almost 2 hrs for the first rise - I fell asleep!), but the house was cold anyway, so it was probably better that I did that. I "grilled" the naan in a non-stick skillet on the stove over med-high heat. I also left out the garlic because I was feeling lazy, and now I'm kicking myself! After tasting the naan, I KNOW it would've been fantastic with garlic. The only downside is that this easily makes enough for a family of 4-6 and I live by myself. It should be eaten as soon as possible, because it doesn't keep very well.

I've never had real paella, so I can't compare. But this recipe was good on its own, easy to make and doesn't take much time. I only used half as much chicken and chorizo and no shrimp at all. I also left out the lemon, used two jalapenos instead of the bell pepper and used extra saffron. If I make this again, I will probably just make the rice part and leave out the meat.

Delicious and moist. I think I'll cut the sugar back to 1/2 c or even less next time. I used 4 smallish bananas instead of 3. I also had extra crumb topping leftover, despite piling it up as much as I dared on the muffins. (Maybe the reason I thought the muffins were so sweet was because I used too much topping!) I used half wheat flour and couldn't even taste it. I will be keeping this recipe and making it again!

Excellent recipe! I got 12 medium/small muffins. I made this recipe twice: the first time I added butterscotch chips instead of raisins, and used apple juice instead of milk, and they turned out GREAT! The second time I substituted wheat flour for half of the flour. I also used two apples instead of one and shredded instead of chopped them - but I ended up not liking the result of this. The second time, I used apple juice again instead of the milk and doubled the cinnamon. Using wheat flour was okay, but I will probably stick to using all white flour unless I want the health benefits. But doubling the cinnamon is a must - it makes it much better! Thanks for this recipe!

Wow! I was skeptical about the seemingly strange mixture of ingredients, but it turned out great! I don't really like mustard , but in this case I thought it really went well with the recipe. I don't like raw onions, so I sauteed them with the diced sweet potato to tone down the flavor. But I might try them raw next time because I could hardly taste them. I also left out the pecans because I didn't have any, but I think it would be yummy with chopped toasted pecans. I will definitely make this again!

Good and very healthy! Also cheap and easy to make. I am making this again tonight. The hardest part was waiting for the eggplant to roast in the oven, but I already did it last night while I was making another meal, so tonight should be easy. This dish came out drier than I expected - I thought the yogurt would create more sauce - but still good.

This is good, but not as good as I thought it would be, considering the rave reviews. It wasn't very saucy and didn't coat the noodles, so most of the noodles were flavorless. But when I did get a bite of the "sauce," it was good! I probably would've gotten more sauce if I would've used the whole stick of butter.

I thought these were just okay. The sage and thyme were fine, but nothing special. I think I'll stick to my regular recipe of garlic and chickpeas. And instead frying them on the stove, I coat them with a little oil and roast them in the (toaster) oven until crispy.

Very good brownies! Even better than the recipe from my favorite cookbook - AND lowfat! I altered the recipe a bit: I used half oil, half unsweetened applesauce, and they turned out okay (more on that later). I also use two whole eggs instead of 4 whites and baked them in muffin cups instead of a square pan. The baking time was shortened - I had to bake them for 25 min (the time recommended here for regular brownies), but in my oven I always have to bake things much longer than the recommended time. The brownies came out a bit dry-looking (I might've overcooked them), but when I bit into one, I loved the slightly crispy exterior and the CHEWY interior! And the chocolatiness is FANTASTIC! I haven't tried adding the raspberry jam or Grapenuts, and I don't think I will. But next time I might add the raspberry jam directly into the batter. Chocolate chips would also be good, but these are great without them. I will DEFINITELY make these again!

Very good and very easy. I used walnuts because that's what I had on hand. Mine burned a bit, but probably because my oven was off. I brought these to work and they were a big hit. I will probably make them for Christmas this year and give them away as presents.

I got good reactions at work, but not spectacular ones. The cookies weren't as chocolatey as I thought they would be, but my colleagues thought they were fine. However, I must've not baked them long enough because they were a little too soft/moist. But overall these were good and I will hang on to the recipe in case I want to make them again.