I doubled this recipe to make 2 dozen muffins. I made the following changes to the recipe: applesauce in place of the oil, I used the entire can of pumpkin and the whole bag of chocolate chips. I also just used PAM spray rather than liners or shortening + flour in the pans. I followed the other reviews and only set the oven to 350. They were done in 20 minutes and tasted fabulous!

This is an awesome recipe!! I agree ~ it tastes as though you have worked for hours when in reality it is so super easy! The first time I made it exactly as written and received rave reviews from my family. The next time, I played with the recipe just a bit: I didn't have any fresh parsley, so I added in about 1/2 cup frozen broccoli florets (thawed) with the ham and also tossed in a few sliced mushrooms (from a jar); I was a little low on cheddar cheese, too, so I added some Parmesan. It still turned out wonderful. I love recipes that give you some freedom to be flexible (and still taste great!) This one is definitely a family favorite!

I love the simplicity and ease of this recipe. The muffins aren't overwhelmingly sweet, but the texture is outstanding (and SO moist!) I prepared the recipe just as written except that I doubled the blueberries to 1 cup (1/2 seemed like such a small amount) and I used frozen berries. I also had success foregoing the paperliners and just spraying the pan with cooking spray - they slide right out of the pan.

Absolutely fantastic! I only had 4 peaches, though, so I threw in some frozen raspberries (maybe 3/4 cup). I only used 1/2 cup of the white sugar, and I also reduced the flour to 1/2 cup and added 1/2 cup of oats instead. A HUGE hit!!

I followed the recipe exactly as written and my loaf came out very spongy. I think another reviewer had mentioned theirs being gummy and that seems to have been the case with us, too. I'm not really sure why it turned out this way. I suppose the bread could be described as "moist" in some way - which I'm not opposed to - but the texture just wasn't right, and frankly, I didn't find the flavor to be all that great, either.

I've always done roasted seeds with salt and decided to try a sweet version this year ... this recipe was pretty good, but not really what I expected. They were very well coated and crunchy - almost like a caramel corn, and if you ate them with your eyes shut, you'd be hard-pressed to know there was a pumpkin seed underneath. I think they would have been fine without the last one or two coatings. I did not have parchment paper and just used a lightly greased cookie sheet and it seemed to work out okay.

This cake is super easy to make and comes out very moist and YUMMY! It was a big hit at a luau-themed party we recently attended. As for the topping: 15 minutes on low will barely even get the butter melted. I raised the heat to medium and was vigilant about stirring - it still took about another 20 minutes to be completely thickened.

This is so very tasty! I followed some of the other suggestions and reduced the milk to 3/4 cup and increased the lemon juice to 1/2 cup. I also knew my family would not care for the lemon zest in the pie filling, so I added it to the crust instead. (I made a graham cracker crust). It was quite lemony, but got even more so after being refrigerated overnight. It definitely satisfied my craving for a lemon meringue-type pie without all the extra work.

These are really great muffins - moist and not at all crumbly. They were a hit for snack at preschool! I followed the previous recommendations regarding the milk and increased it to 1/2 cup. The amount of banana worked out fine for our tastes, but I can see if you really want a lot of strong banana flavoring that you might want to add more bananas. Also - I'm not sure if it was my oven, but they were done/brown in less than 20 minutes.

GREAT salad! It tastes awesome. I made it for a potluck gathering and it got rave reviews. The only downside is that it does not keep overnight - the tiny bit of leftover that I had the next day was soggy....

AACCKK! Not sure what we did wrong but this came out SUPER runny and was incredibly hard to work with. We were hoping it would be a thicker toothpaste-type of consistency to use in assembling our gingerbread houses, but it was so thin and runny. What a mess!

We've never had swiss steak before, so I'm not sure if this is how it typically tastes - but we did not care for it at all. The recipe was simple enough and the meat did come out very tender, but the flavor just didn't seem right. It seemed like an odd combination of ingredients as I was preparing it, but I held out hope that somehow they would all come together for a nice end result. I was too optimistic.

Pretty good. I didn't have any white wine on hand so I used cider vinegar. Also - I used regular mushroom soup. It had a nice kick to it and their was plenty of sauce to cover noodles, rice, etc.

This cake is incredible! I have made it a couple times and it always gets rave reviews. I wish it weren't so sinful (loads of eggs, sugar, cream cheese, etc. - and the ingredients can be a little pricey, too) because I would definitely make it more often. The only change I have ever made was to use walnuts instead of pecans once and it still tasted great.

This is probably the best banana bread I have ever made (and I am forever trying new recipes!) I was not specifically looking for a lower fat version - just one that didn't call for butter/margarine because I didn't have any on hand that particular day. I do not think this recipe is lacking in taste at all; no one in my house (of picky eaters) could tell it was low-fat. I love that it is so yummy and what a bonus that it is also somewhat healthy! The only changes I make are: one additional banana, 1% milk and 1 teaspoon of vanilla, (I thought a tablespoon would be unnecessary). This bread is great the first day, but I agree with the previous review in that it tastes even better after being wrapped up overnight.

This is a fantastic cobbler recipe. I followed it exactly as written - except where it calls for 1 cup of sugar to be blended with the water I only used 1/2 cup. The biscuit topping had a nice slightly crispy texture and there was the perfect amount of liquid on the bottom with the cherries. Will definitely be making this again!

Awesome recipe! I used 2lbs of meat and adjusted all the other ingredients accordingly. I also liked the suggestion of white vinegar, so I added 1 T of that - it was fantastic. Sweet with just a bit of a kick. A keeper for sure!

Easy recipe because I had all the ingredients on hand, but it didn't go over well with the family. It was okay - the rice and turkey part was pretty typical; as another review said, the cornflake & onion topping make the dish. However, I thought the sugary onions and cream cheese just ended up giving an odd flavor combo to the turkey and rice ... the sweetness seemed a little out of place.

This recipe is outstanding! I follow it with all the ingredients as written. I have made them with the overnight directions provided in an earlier review, as well as the morning of way as is directed in the original recipe - both ways are a total hit! If I could give this more stars, I would - they are really THAT good as so worth the effort!! The only thing I do differently is to cut the rolled dough into 15 pieces because it fits better in a 9x13 pan to do three rows of five.

These were a big hit in our house and so much less time consuming than dropping cookies. I definitely agree with the previous post that you need to use a jelly roll pan if you want these to be more bar-like than cake-like. I also used 3/4 cup of each kind of sugar (brown and white), as well as one stick of margarine and one stick of butter in place of the shortening. I thought one cup of chips wouldn't be quite enough for our liking, so we used the entire bag. They came out awesome!! We will certainly be making these again when mom is feeling lazy and/or we are crunched for time!