This is fantastic chili! My husband and I were trying to recreate (and make healthier) our favorite chili fries from a restaurant where we used to live. I made a couple changes based on what I had (or didn't have) on hand. I only had one pound of ground turkey so I added two cans of kidney beans. I omitted the liquid smoke and the habanero pepper(didn't have any). I used one green and one red bell pepper. I like corn in my chili so I used a whole can of corn. I don't have beer in the house so I used some red wine. I only used 1 teaspoon of red pepper flakes and didn't use hot sauce because my husband doesn't like spicy food. It still came out pretty spicy. I liked the little bit of sweetness from the hot cocoa mix, but wanted a bit more so I added a couple tablespoons of honey. It was great served over potato wedges with cheese, sour cream, crumbled bacon, diced tomatoes, chopped green onions and pickled jalapeno slices on top. I will make this again and again. Be sure to have lots of water handy!

This is just the recipe I was looking for. I used it on a wedge of iceberg lettuce with shrimp, avocado and grapefruit slices -- just like the salad mom used to make!

Fabulous recipe! I grew up eating Middle-Eastern food including stuffed grape leaves. I have been looking for an easy recipe to duplicate the grape leaves I grew up with (and now love -- at a steep price -- at places like Whole Foods). This was exactly what I was looking for. I love the use of dill instead of traditional mint (as in Lebanese recipes) and I added a little extra. The only problem I could see with the recipe is that there is no salt listed. That could be the problem the one reviewer had with it being bland. I added about 1 tablespoon of kosher salt to the rice while it boiled. I also added currants to the recipe instead of pine nuts (husband is allergic), though it would probably be even better with them, to duplicate the flavor of grape leaves I had at a Turkish restaurant a few months back. It turned out wonderfully. The little bit of oil on the grape leaves is what I would have added anyway as it is traditional to drizzle olive oil over the grape leaves and serve it with lemon wedges. It was a little labor intensive and I definitely need more practice at rolling the leaves, but it was worth the work. Thanks for the great recipe!

This was so good! Strawberries were on sale at the market so I bought a few pounds and tried this recipe. I did change a few things -- I used 3 lbs of strawberries. I used 1/4 c. lemon juice instead of the water to add a little tartness -- strawberries have such a high water content anyway they would have been swimming if more water is added. Next time I may just toss the strawberries in the sugar and cornstarch before baking. As it was there was a good amount of strawberry juice at the bottom of the cobbler. As per other suggestions, I will double the cornstarch when I make this again because it was more juice than syrup. The dough tasted very much like buttermilk biscuit dough. I added some raw sugar on top for texture and a bit of added sweetness. I used skim milk for the dough as it is all I had on hand. My husband and I both loved it served hot with some whipped cream on top. This recipe is a keeper.

I made this recipe for my husband (who loves s'mores). I halved the recipe and used a 9x9 dish. It was fantastic warm and gooey out of the oven and really good cooled. My husband and I both prefer it warm so we nuke it for 20 seconds before eating. It was very quick and easy to make (only a few minutes of prep) even though I had to crush the crackers. I used semi-sweet chocolate chips instead of milk chocolate and it was wonderful. I also added a little sugar to the graham cracker crumbs and butter mixture to make it a little sweeter.

This is a fabulous eggless banana bread (with some adjustments). It came out as well as if it had eggs. I followed others suggestions and added 1/2 c. milk, 1 tsp vanilla, and 1/4 tsp of cinnamon to the recipe. And now, because it doesn't have eggs, I can share it with my husband... not that I want to. This is my new official banana bread recipe. Update: This is also great with a 1/2 c. of fresh blueberries folded into the batter. Yum!

My husband loves this. Heck, even I love it and I'm not big on apple desserts. I followed the recipe with the exception of only placing the crumb mixture on top and adding a couple shakes of pumpkin pie spice. It is so good. The apples came out soft on the bottom (I may reduce the cooking time the next time and see how it would be with firmer apples) and the topping tastes just like an oatmeal cookie. This was fantastic served warm with some vanilla ice cream (or just out of the oven, or cold for breakfast...). This recipe is a keeper!

I have to say, I have never had a whoopie pie or a "gob," but this cake tastes exactly like those little hostess chocolate cupcakes with the cream filling I remember eating as a kid. My husband, who is allergic to eggs and can't have most cakes, absolutely loved it. For me it was very easy to make with ingredients I always have on hand. It tasted great with caramel frosting. Next time I might try to inject some cream into it and frost it with chocolate frosting... maybe I'll even try cupcakes. There was no question in my husband's mind that this recipe gets 5 stars.

These were delicious. I added some powdered sugar and graham cracker crumbs to the peanut butter to make it a little more like Reese's. They were excellent (if a little messy to make) and very addictive.

I love these oven fries. I only made a couple of small changes. I cut the potatoes into 8 wedges instead of 12 to make the oven fries a little more substantial. Instead of salt, I used Lawry's seasoned salt. Delicious served plain, with ketchup, or topped with turkey chili and jalapeno slices. For easy clean up, I covered my baking sheets with aluminum foil and sprayed the foil with cooking spray so they wouldn't stick.

I made this as a last minute addition to our St. Patrick's Day meal. I pretty much followed the recipe. I didn't have any buttermilk on hand so I substituted skim milk with a tbsp of vinegar mixed in. I soaked the currants in some warm water before mixing them in. Also, I carelessly dumped the whole cup of milk in rather than adding it until the dough was soft. It made for a wet, sticky dough that I was unable to knead, but I shaped it and place it in an oiled cake pan. The result was a lovely, cakey loaf that my husband raved over. We served it with butter at dinner and then we had it for breakfast this morning with butter and jam. Delicious and easy (not to mention forgiving). This recipe is a definite keeper.

This was very easy to make and absolutely addictive. It was a big hit and presented attractively. I had a little bit of the pudding mixture leftover and so I paired it with chocolate graham crackers for a mini version of the larger cake. It was also very tasty.

This was a great jumping-off point for the best cream cheese frosting I have ever had. I (kind of) doubled the recipe -- I used 2 8 oz. packages of cream cheese, 3/4 cup butter, doubled the vanilla and used 5 cups of powdered sugar. I mixed everything thoroughly, then chilled the frosting for a couple hours before whipping it again to make it fluffy. This frosted a 2-layer cake with about a cup+ of leftover frosting (after my husband and I tried several fingerfuls).

The best! These taste just like sugar cookies, but without eggs. I skipped the nuts due to an allergy. The dough was easy to make and mix and the measurements given are exactly right. I measured the dough by the teaspoon-full and then rolled the cookies into balls and dipped the tops into raw sugar. They spread beautifully into perfectly round cookies. Fresh out of the oven they are soft and fabulous -- very buttery. Once they have cooled completely they get crispy, though the flavor is still very good. The recipe made about 48 cookies. This is a definite keeper.

The filling for these peppers is terrific. I used basil and garlic flavored diced tomatoes and omitted the tomato paste (didn't have any). I also added some chopped fresh basil to the mixture. For the Italian seasoning I used dry Italian dressing mix. It was really tasty. A little Parmesan cheese on top and it makes a delicious and filling meal.

I've got to give this 5 stars because it was quick, easy, and really delicious. A nice change from regular peanut butter and jelly. The only changes I made was to use a whole wheat tortilla, soy-nut butter (husband has a peanut allergy) and I used strawberry jelly because that was what I had. I also made one and added semi-sweet chocolate chips... absolutely sinful, but very, very delicious.

I actually make a very similar salad that always comes out delicious. In addition to what is here, I add red bell peppers and some fresh basil and spinach (because I had some on hand) and some dried oregano. I omitted the garlic because I take it for lunch and didn't want garlic breath. Also terrific with reduced fat feta. For dressing I used lemon juice, white vinegar, and a couple tablespoons of olive oil.

My husband enjoyed these very much. Chocolate chip cookies are his favorite and his egg allergy makes finding good cookie recipes a challenge. This came out very similar to my regular eggless chocolate chip cookie recipe (basically the toll house recipe using egg replacers). They came out lighter in color and took a couple more minutes than the baking time in the recipe indicated. The only change I made was using non-fat vanilla yogurt because I didn't have plain. I only used 1 tsp of vanilla extract because of this. Out of the oven, they were delicious -- a little crisp on the surface and soft and chewy inside. They didn't flatten as they cooked and remined domed though they did spread a bit. I look forward to seeing how they taste in a few days (a problem I've had with my eggless cookie recipes is that they fail to stay moist after a couple days).

This is the best ginger cookie I have ever had! I made a couple batches at Christmas. When the recipe is followed exactly, sifting and all, the cookies come out beatiful with a crackled top. But I got lazy and only sifted the second batch once. The tops didn't crackle, but the cookie was still delicious. I will be making these every year.

This was very easy to make and delicious. I took other users advice and cut the cream cheese into the cake mix and then dotted it with butter. The only problem I had was that I didn't have enough peaches on hand. I used 2 15 oz. cans of peaches (with the syrup) in a 9"x13" baking dish. It probably could have used 2 more cans. I also sprinkled some nutmeg on the peaches along with the cinnamon. Really delicious!