I hate rating a recipe when I made it a little diferent than the recipe actually called for, but my changes are not all that different and the end result was great! I had already cooked my yams in the oven, so I peeled them and put them in the blender with almond milk (we are dairy intolerant) and coconut oil in place of butter. Mixed it and put into 9x9, topping with brown sugar mixed with coconut oil and topped with shredded coconut. This dish is lightly sweet in spite of the candied topping which was a nice surprise! For my husband (who HATES yams) this was a great recipe. And of course the kiddo loved i (especially the brown sugar and coconut topping). Way better than your typical (& nasty) marshmallow yam dish.

Wow, these are amazing. I don't even like refried beans normally, but I had a bag of pinto beans that I needed to use. I thought it wasn't going to be flavorful enough with just water and a tiny but of cumin, but the end result was phenomenal! Use as a dip with chips or mash with some milk. Any way you make it, these are great!

I gotta admit, the photo for these cookies is really unappetizing, but my husband requested pumpkin cookies & I happened to have all the necessary ingredients (minus the raisins & walnuts which we all don't like). DELICIOUS. I was very surprised. We decided to make some frosting as well, and liked them better with the frosting, but either way they were soo good!

While making the sauce for this dish, I was reminded of Dr. Seuss' book "Green Eggs and Ham." As I mixed, I thought, "I don't like this at all. I will not eat it with a mouse. I will not eat it in a house." But I wanted to use up ingredients we had, so make it I did. The sauce was not good uncooked. But after the dish was done cooking, everything tasted wonderful! I was worried that the kids wouldn't eat it because of the onion soup - but they loved it. My niece thought it was the plum sauce we ate at the Chinese restaraunt a couple days ago (which she loves). I will definitely make this again. It was too easy and too good not to.

This stew was so much better than I thought it would be! But I had to make the following modifications (not because I wanted to, but because it's what I had on hand): Cream of Mushroom soup with garlic (instead of regular cream of mushroom) 5 smoked brauts and 4 slices of bacon (both browned) 1 bag frozen green beans (no bell pepper) 1.5 cups cheddar cheese (instead of 2) About an house before it finished cooking, I added another can cream of mushroom soup and some water - and I am glad that I did! It was really creamy. I also cooked it for 6 hours instead of 3 (mostly on low, but about 2 hours on high). We ate the soup with bread. I was a little worried that my 4 year old wouldn't go for the garlic (because garlic cream of mushroom soup just doesn't taste as good as real garlic) but she liked it! I don't know what this officially tastes like cooked according to the recipe, but I think that I'll make it again and not be afraid to add whatever I have available - just like I did today.

Yumm! Great recipe. Finally, I can give my husband Pecan pie without having to make pie (I really dislike making pie)! This will be a regular at Thanksgiving and Christmas time for sure. I only gave 4 stars because I am reserving 5 stars for something that makes me go "oh my God!" but this was really good, no doubt.

Great recipe. Yumm! The cookies turned out so deliciously moist and just slightly crispy on the outside. I used vegetable oil for the shortening and cooked the cookies on a Baking stone (I had a friend in cooking school recommend only baking on a Silpat or Pampered Chef Baking Stone; I guess they did an experiment and found those two items cooked the most evenly). I am going to try this same recipe with a different cake mix and frosting sometime, but for now, why mess with a good thing? I will definitely make this again - tomorrow in fact!

I have made these no-bakes many times successfully. I always boil for about 2 minutes (candy thermometer reads about 210-120 which is above jelly stage but below thread stage). I find that I have enough time to drop all the cookies without them getting hard, but they will start to jell near the end. Have ready a couple of cookie sheets lined with wax paper so that you can drop them all without any hardening. Another tip: make sure peanut butter and oats are measured and ready to go once your timer goes off at 2 minutes. The final product is shiny and chewy but no where near gooey. And yes, they are sweet, but they are so yummy!

Excellent Recipe! I made these with chocolate pudding and with butterscotch. I thought they were exceptionally easy and tasted good too. The richer the milk, the creamier the popsicle. I made them with nonfat milk and 1% and the 1% was creamier (less icey). Next time I will try 2%. I haven't tried sugar free pudding with Splenda or Equal, but I am thinking about it. I can't say these are better than the store bought kind, but with kids, these are the perfect snack on a warm day. Definiately better than homemade popsicles!!

I didn't rate this recipe as high as "Irresistible Irish Soda bread" simply because there was some kneading involved which was just a bit more difficult than pouring a batter. However, I LOVED this bread recipe. It had a very flaky crust and was so delicious. I will definitely keep this one around.

Having never made soda bread before, I was confused as to which recipe might be "the best." I tried this recipe as well as "Amazingly easy Irish soda bread" (submitted by Megan). I liked this bread, but my husband thought it was really plain and boring. However, I LOVED the "Amazingly Easy Irish Soda Bread" recipe. So, while "Irresistible Irish Soda Bread" was VERY EASY and quite good, the "Amazingly Easy" version produces a bread with a tender, flaky crust and a slightly sweeter bread.

This is a really simple recipe that I have even used as a gift (placed all the dry ingredients - including the sugar that is to be mixed with the egg - in a jar and attached an instruction sheet). I really do think they taste like cake donuts, but I have never really been a fan of cake donuts. 3/4 cup sugar and 1/2 cup butter to dip the muffins in is A LOT! I don't think I could have used all the butter and sugar unless I immersed the muffins (hmm, but that would probably taste really good :-) ).

My husband thought that these balls should have a little more peanut butter, but other than that he thought they were a cut above the one's his mother used to make (she didn't use rice crispies). I rolled the balls in melted chocolate almond bark instead of melted chocolate chips. This worked out great; the chocolate hardens and doensn't melt in your hands. In fact, the PB balls kind of resemble candy. Yumm!

So fast and so easy. I bought caramels in bulk and just unwrapped about 2 cups of them, added 2 Tbs. milk and then microwaved at 50% power for about 2.5 minutes. Let the caramel sit for a couple of minutes before dipping your apples. Tip: have your apples ready to go and in the freezer before dipping them in the caramel. My 18 month old daughter loved licking the caramel off the spatula.