As a newly wed I am forever being challenged by my husband's picky taste buds and his desire for all things "Mom." I tried these deviled eggs on a whim, and his response was, "AMAZING!" I changed it up just a tad because of what I had around, and it was great. Instead of bacon I used some Bacon-Ranch Jack cheese and added a pinch of cayenne pepper. Really excellent!

This recipe was PHENOMENAL! I only had raspberries on hand so I substituted them, and they were fabulous. Even my husband who is an uber-picky eater loved them. I did find, however, that the recipe for the crumb topping made WAY more than I needed, even with generous topping. No problem- I put it the leftover topping mixture in a Ziplock bag in the freezer. I'll definitely be making this recipe again soon!

Excellent! I followed the recipe, but added a brown sugar and cinnamon crumb topping, and it was phenomenal. My husband is a very picky eater, but his review was, "It is really, really, really, really good."

This recipe was very tastey- excellent flavor. My inner German wouldn't let me use white vinegar- I had to use apple cider vinegar. It was a little on the dry side, so I will definitely follow the suggestion of some others next time and double the amount of rue, but other than that, it was superb.

This dish was FABULOUS! I used boneless, skinless chicken breasts instead because that's what I had on hand. I also found a recipe for and made my own Sazon. It was SO good. My husband raved!

SOOOOOOOOOO GOOD! We love a little kick in everything, so I added just a dash of cayenne pepper- just enough to tickle the throat. My husband, the UBER picky eater so it was truly the "yummiest mac and cheese" he's ever had. It's a keeper!

Very good- excellent taste. For some reason my dough wouldn't rise, so after two hours I just made the bagels anyway. Very dense, but tastey! The malfunction was likely my fault.

This dough is truly the best I've ever had- AMAZING! It makes a large pizza with generous crust, which I've used for making a 'stuffed crust' twice. I just found this recipe two weeks ago and I've made it four times already. My husband asks for pizza now every time I ask what he wants for dinner. I just bought some whole wheat dough today and will be trying it 100% whole wheat next time. We're both anxious to see how this healthier twist on an already fabulous recipe turns out.

I made these last night because my husband wanted something citrussy and I wanted something healthy. I ommitted the nutmeg bc I didn't have any, ommitted the water, and used all juice that I squeezed from Navel oranges. I also used the zest from the 4 oranges I squeezed and left all the fresh pulp in the juice. I also used 100% whole wheat flour instead of the all-purpose. They were amazing! So fluffy, which I totally didn't expect from a muffin with oats and ww flour. They tasted SO good, and the orange flavor was just right, though WAY more than a 'hint' as the recipe description says, which was likely due to all the zest I included. They were just PERFECT, and pretty healthy to boot!

SOOOOO yummy. I substituted 1 cup of butterscotch chips for 1 of the cups of chocolate chips, so there was one of each. It was SO good. Rich and chocolatey with a little something extra. Perfect!

This is a fabulous recipe. I halved the recipe, then made 6 large sandwich-size rolls instead of 12 dinner rolls. They were a touch dense, but nothing a little extra rising time for larger rolls wouldn't cure. My mistake. Anyway, the rolls were SO tasty all on their own, but with some pulled chicken and barbeque sauce, they were DIVINE! This is going in my recipe box.

This is a good recipe. I modified it a little bit to make it low-fat and safe for my toddler with soy and peanut allergies. I replaced equal amounts of organic all-natural applesauce for the shortening, and 1 cup raisins & 1 cup coconut for the 2 cups of chocolate chips. They came out sweet, fluffy and sooooo yummy. Next time I'll use 1/2 cup less sugar because of the natural sweetness of the sugar, though.

This recipe was pretty good. We like a sweet cornbread, and after reading the other reviews, I did some tweaking. I used 1/2 cup sugar, added 1 tsp vanilla extract, and put a pinch of shredded cheddar cheese on top of each muffin before baking. They came out very nicely, and went well with the chili I made to accompany.

These were fantastic! To make them more flavorful without adding salt (we eat low-sodium), I used 2x the crab meat and green onions, nixed the salt and pepper, and a little extra Old Bay. Savory and delish! Also, after sauteeing the green onions I just dumped everything together in the food processor. It made very smooth cakes that held together well because there were no lumps, so nothing fell apart in the pan. We're definitely making these again!

The best pound cake I've ever made or even eaten! I nixed the milk and lemon extract, and substituted fresh-squeezed lemon juice (same amount as milk), and zested the lemons used. I've made it twice already, and gotten raves each time- once from my uber-picky brother-in-law, and again from my impossible-to-please mother-in-law. Lemony, light and delicious!

What a fantastic, simple recipe! The first time I made it, I followed the recipe exactly. It really wasn't runny our soupy like many people have said and the recipe predicted, but the texture turned out perfectly, so I'm not worried. Instead of two large loaves, I split the dough into 6 equal loaves, which ended up being PERFECT for sandiches. I've since begun substituting 1.5 cups of whole wheat flour to give a little extra 'healthy,' and making the total amount of flour 3 1/2 cups (and extra 1/4 cup). Still turns out excellent, and doesn't change the texture a bit!

EXCELLENT dish! I was trying to find a way to use up my fresh baby spinach before it went bad, and this was perfect. I made a few substitutions to make it work for us, like whole wheat pasta, and three diced, fresh tomatoes, uncured, nitrate-free bacon, and added 2 green onions to the sautee. The green onion added an excellent extra dimmension of flavor, without being over-powering. I also sauteed the spinach with the bacon/tomato mixture, to avoid a gritty texture often found in wilted spinach. We also added a sprinkle of parmesean and romano cheese over each serving. SO good! Even my 21-month-old loved it!

Awesome. I have been using this recipe for the last three years and they're always perfect. I do a few subs to make them perfect our way: -Sub extra dark cocoa -Sub butter for the oil -Sub peppermint extract for the vanilla and double the amount They taste like and soft and perfect Andes Candy in cookie form.

I made this cake for the first time a couple weeks ago. It was just ok. I followed the suggestion of several reviews and used the Cream Cheese Frosting II recipe instead of the one here, because so many people disliked the recommended frosting. Overall, the first try was ok. I cooked the cake for the full 30 minutes. Not a good idea. It came out dry, crumbling and bland. The cream cheese frosting is what gave the cake some flavor. I'm giving this recipe five stars because the second time I made it, it was AMAZING! I followed the recipe to a T, but used Hershey's Special Dark cocoa powder, and baked the cake for 20 minutes. Perfect! I also used the original frosting recipe. I followed the directions exactly, and was VERY dissapointed that it came out looking like curdled milk, even though it tasted good. I decided to stick to it and whipped the frosting with my beaters on high speed while I turned the bowl by hand. It took a good fifteen minutes of mixing, but when I was done, it was the lightest, fluffiest, smoothest, richest frosting I've ever made. Such a unique, but delightful cake! I do wish that the author would have added important details like the mixing necessary for the frosting, considering he/she was SO strict about every OTHER little detail. ;-)

I've tried many banana bread recipes, both new and classic, but this one was perfect. Simple and flavorful. I've made it twice this week alone! We don't do margerine, so I subbed butter. I also like adding ground flax to my baking, and 1/2 cup added to this recipe was perfect. I also put my bananas in the food processor and really puree them until they're thin and light. Makes for even fluffier bread and muffins. For muffins, I baked 30 minutes instead of the hour for the bread.