Very, very good. I agree with the last review. Extremely hard to get off the pan. I will grease the pans next time. I also added an additional 2T water per other reviewers. Making a 2nd batch today with blueberries!

This was really, really good! I'm not a big lover of pound cakes, but this with homeade whipped cream and fresh berries was fabulous! Received lots of compliments. I did bake at 325 and added 2x the vanilla extract. The only thing I may change next time is to add more mace. I'm not sure a pinch did much. I couldn't taste it.

These were by far, the best enchiladas I have ever had, and that includes Mexican restaurants! I made the full recipe but only ended up with 4 (huge) enchiladas and I needed all of the sauce. I added about 1 tablespoon of tomato paste (the kind in the tube) which pinked up the sauce and added just a bit of flavor. This sauce was 10,000 times better than the canned red sauce. I also used the full 2 cups of cheese. They were perfectly gooey! I should also add though that we made our own tortillas, which only added to the perfection of the dish. :-)

This was my first attempt at a risotto and wow! So good and easy! Granted, I did stand at the stove for a good 25 min. but it was worth it. I expected it to taste bland but it was full of flavor and texture. I did 1/2 the recipe and it was a great portion for 3 adults. I added 2 cloves of garlic with the shallots. And I also added about 2x the amount of cheese, because well, we like cheese! Oh and I only used 1 8oz. package of baby bella mushrooms and it was plenty. This is a great recipe I will go to again and again! Made Easter dinner special!

Excellent! I used italian sausage instead of the ground beef which cut out the need for the fennel seed, and I cut the salt in 1/2 because of the sausage. Made them for superbowl and everyone thought they were great.

I was pleased with how these turned out, despite some negative reviews. I followed the recipe exactly, except I did use brown sugar for the topping instead of white. Definitely be sure to spray the heck out of your pans because the crumb topping especially will run over onto the pan. I found these muffins to be the right amount of sweetness, a cakey texture and the blueberries (fresh) were evenly distributed. The only negative - and maybe I did something wrong here - the bottoms of the muffins weren't really brown. They looked soggy almost. I had to break one open to make sure they were done even though the tops were perfectly brown.

These were good! Except that I messed up and used 2x the amount of sour cream. I was so bummed about that but actually they were still good. Maybe a tad too much heat from the red pepper, may cut back on that for next time. Went great with our prime rib for Christmas dinner.

Good recipe! I followed exactly, except I baked slightly under 400 degrees (390), smashed the cookies a little with the bottom of a juice glass and baked for 8 min. 15 sec. They came out great!

My husband and I are toying with the idea of making our own sandwich bread instead of buying loafs from the store, which anymore tend to be a complete waste of money. My husband found this recipe and we love it! It tastes excellent, especially right out of the bread machine. The only thing I will do different next time is use less yeast. It seems to have risen too much and then collapsed while baking, but of course that didn't affect the taste. Used the light crust setting. Also had to go out and buy an electric knife, it's just impossible to make nice slices with a regular knife. Am going to make again tonight! Thanks so much - hopefully we won't have to go back to buying store bread!

I browned the chicken first in a skillet and also cooked the bacon halfway before placing on chicken. Added a little chicken stock to skillet to deglaze and then added cream for sauce. Also added parmesean cheese to sauce but was still very runny.

Good recipe! I substituted chicken broth for the water (omitted the salt) and added 1 tsp. of cumin. Next time though I think I'm going to cut the chili powder by half, it was a little spicy for my 17mo. old. (He still ate it though!) Beats making it from a box mix!

Excellent! I used canned chopped chilis instead of the fresh, used chicken tenders and kept them whole while cooking, they were much easier to remove that way. I also didn't go overboard with the green onions, though that's a matter of preference. I do feel dipping the tortillas in the cream was a good step - it really made them moist. (Also used flour ones by the way) I also added some fresh chopped cilantro at the end in the filling, really added to it. Mine took roughly 2.5 hours start to finish. VERY Good. Even my husband and 17 month old loved them.

These are very good! I'm so confused though as to where 4 dozen comes in because mine only made about 1.5 dozen and I used a regular cookie scoop. Next time I may try making them with butter instead of the shortening but that's a personal preference. I also baked for 11 min. and they came out perfect.