Wow! I had no idea you could put a vegetable in a smoothie without dramatically changing the taste. If it wasn't green, you wouldn't know it had spinach in it. I used plain yogurt to reduce the sugar. Lots of possibilities here, with different fruit variations.

With the following changes, I was able to make this in 10 min. flat, which is a good thing, otherwise I would have been late for church! I used a store bought crust, 12 oz's of cream cheese, and a full 8 oz container of cool whip instead of taking the time to whip the cream. I used splenda instead of sugar and I only used 2/3 cup since the cool whip is already sweetened. It was such a nice refreshing dessert to have right after church! And no one guessed it was reduced calorie dessert!

I took the advice of other reviewers and used 2 cups wheat and 1 cup white flour. I added gluton because I wanted it to rise nicely. I measured 1/4 cup honey and 3/4 teas. salt. I used my bread machine to knead but removed it and let it rise in a bread pan. Delish!

I thought this was pretty good but I wanted more flavor so I added an envelope of dry Italian seasoning and some pepperocini's. I topped each sandwich with a slice of provelone cheese and grilled the buns under the broiler. Everyone loved them. Will definitely make this a regular item.

This glaze really helped a mediocre cookie become quite yummy! thanks for saving my cookies!

I rated this 5 stars based on the reaction of my family. They all really liked it and I thought it was really good, but it is way too sweet for me. Next time I will reduce the sugar. I also increased the flour to 1/2 cup which was a mistake, I should have only increased it to 1/3 cup. Thanks for the recipe, I love having a use for all those pesky mulberries!

We really liked this. It is just so fast and so easy, we will definitely make this a regular menu item. I used 1 teaspoon of ground ginger.

I have used other corn pudding recipes from this site and this is the best so far. The flavor, texture and consistency is so superior to the recipes using a box of corn bread mix. It bakes up really nice, is lighter than the other corn puddings and is visually appealing. Thanks!

This is wonderful and is now my husbands new favorite jam! Thanks for sharing your recipe!

I used an 8" pie plate and I'm glad I did, otherwise it would have made a thin pie. I've made several of these and I think that the main concern with this pie is cooking time. If you slightly over cook it, the texture is more dense, like a pumpkin pie, but if you pull it out of the oven at just the right moment, the texture is more of a custard. The flavor is BY FAR BETTER when it has a custard like consistency. Makes a HUGE difference. I'd never had an apple butter pie before and was surprized this tasted this good. I used 3/4 cup of homemade apple butter and I accidently dumped a LOT of cinnamon on the top and as it turns out, I'm glad that accident happened because it gave the pie a "pretty" look and it tasted divine. Thanks for sharing this recipe.

I thought this was really good! My changes were, omitting the milk (I forgot it, and I'm not sure how it helps the dish anyway) and to the mushroom soup I added worchestershire, a teaspoon of onion powder, beef bouillion and a few pepper flakes. It was very flavorful and I think I liked it better than some of the salisbury steak recipes from this site. Thanks!

This is delicious!!! I made a couple of changes, I increased honey to 3/4 cup and added 1/8 teaspoon cloves. Next time I will use 8 layers of dough before adding the first layer of nuts, with only 2 layers of phyllo the bottom is very mushy. Mine was done in 43 minutes. thanks for your recipe!

Made no changes and had no trouble with the meringue and filling set beautifully, but it is very sweet, a bit much for me.

Delicious!! The grocer didn't have mascarpone or ladyfingers so I used cream cheese and a sponge cake, cutting the cake into 4 sections to make two layers in a 7 x 11" pan. Because I was using sponge cake, I increased the liqueur to 2/3 cup. I added a little milk to the egg mixture. I think that the next time I make this, I will use a 9x13 and have only the bottom layer of ladyfingers and the entire cream mixture on top. Olive Garden serves theirs this way, and it is much more attractive on the plate and the servings hold together much better, making for a more attractive presentaion. It was delicious, I can't wait to make again using ladyfingers and mascarpone!

very easy and tastes like fudge. Thanks!

I made this exactly as directed the first time, omitting the water and it was still a little too soupy for me. The 2nd time, I used 6 chicken breasts, omitted the water and added a little extra cheese. It made 10 large enchiladas and was a perfect consistency. I topped with enchilada sauce the 2nd time and it added so much more flavor and the extra spices in enchilada sauce are definitely needed. Definitely restaurant quality with these changes. I've made with flour tortillas and with corn and it is delicious either way. Thank you for sharing this, I can't wait to make them again!

I made these cookies using splenda and I am just thrilled with the results! They held together well and tasted great. They were a little dry but that is probably because of using splenda instead of sugar. But that's ok, when it comes to sugar free and low carb foods, you can't expect perfection. I figured this out to be approximately 2.5 carbs per cookie and if you use all natural peanut butter it has 0 sugar content! I used a cheap off brand peanut butter and they had a perfect shape! So this is a great low carb cookie as well as perfect for the diabetic! THANK YOU!!! God bless you for sharing this, I know that my Pastor will be thrilled when he gets these sugar free cookies (he's diabetic).

THIS IS AWESOME!! It is definitely a 5 star recipe but when you add a scoop of chocolate ice cream and whipped cream it is a 10!!

I made this using 12 grain bread slices, and added garlic powder (a must). I used another reviewers suggestion of slightly toasting the bread before adding the topping. If you increase the amount of olive oil and added a little more parmesan and lots of garlic with sauteed shrimp, this would be delicious over angel hair pasta!! Thanks for your recipe, we really enjoyed it!

Made no changes and loved it! Thanks!