excellent! Made two batches. Sub'd applesauce for oil and cooking spray for butter both batches. They are still outstanding without adding artery-clogging fat to them via butter and oil. Second batch, made the following add'l modific for health reasons: whole wheat flour only, subtract 3 T sugar from 1/2 c called for. Very good again, both plain and with honey drizzled on top. Read many reviews before making. Used 4c flour instead of 5c. 400F oven for 8 min instead of 450F. Be sure to roll them out to 20-24 inches. That seems long, but is necessary since they proof-out after shaping and before baking. (For first-timers: yes, baking soda bath is necessary for true pretzel taste.)

This a great sauce, versatile as a salad dressing or dipping sauce. I used as dressing for salad, and as a dip for mushrooms and bread. Straight up delicious. Truly a sweet-meets-heat item. The chipotle powder gives it a great smokiness and heat, balanced by the sweetness of the honey. It took three days to use up the sauce, and the heat definitely increased each day--which is great since I enjoy food with a kick. One of the best things about this is you can distinctly tell as a dressing this is fresh--the taste is absent the distinct flavor of preservatives and artificial components of commercially made dressings. Awesome. Super easy to make. 5 minutes tops, and you have a natural and low-calorie dressing with great flavor...

Delicious and very easy to make. Made for 4th of July, it was loved by all. Made the cream the night before, let sit for almost 24 hours (always do this w/ homemade, it enhances the flavor). Got cream going in electric IC maker, added nuts & marshmallows 10 minutes into it. After 25 min it was ready, and great!

excellent! Used 2 c each of strawberries, blueberries and peaches. The oatmeal crisp part is fantastic--just the right combo of flavors and consistency. Two of us ate the entire 13x9 throughout the course of the day. This could be made super healthy by finding a quality sugar substitute to put in place of the white and brown sugar. 5 stars

Five stars due to the uniqueness of flavoring salmon this way. This is a solid, uncommon dish. Nice variation from lemon juice and dill... The sauce can also be used as a good dipping sauce for grilled chicken. We cooked out at work today for lunch, and both the grilled salmon and grilled chicken went with the maple sauce very well. I put the marinade/sauce in an 8x8 aluminum foil pan, put salmon in, placed (covered) in fridge for 30 min. Took out, wrapped in aluminum foil (poured a little marinade on bottom of foil before sealing), threw on a med/med-high grill for 15 minutes. Came off the grill light-pink and perfect. Made a second batch of the maple sauce for dipping. Zer gut!

made these with what was on hand (2% milk instead of evap, dried rosemary, minced garlic from a jar instead of fresh, no Parmesan cheese). Added some microwave bacon, crumbled that up and put it all together. Enjoyed this!

This is a 5-star pork rib recipe. I made the sauce exactly w/ no modifications, and followed Staschy's general method for cooking and the ribs fell off the bone in wonderful tenderness when done. Here's how: boiled the ribs in large pot of water 45 minutes. Made sauce exactly in dutch oven. Didn't brown the ribs, just put them directly in with sauce once sauce was made. Put lid on dutch oven, cooked 2 hours covered at 250, 1 hour covered at 300, 45 minutes uncovered at 350. The ribs fell off bone as took them out with tongs, had to use a spatula to support underneath to get the rack on a plate w/o meat falling off further. The sauce is a wonderful, rich, vinegar-based sauce. It was effortless to separate the meat from bone, shredded it, then plunged eat bite into the sauce before eating. My 9-y.o. daughter said she could literally eat this dish every meal for the rest of her life. :-) I would pay good money at a restaurant for ribs this delicious, tender and tasty. Make them this way and you'll say the same.

for simplicity, this bread simply can't be beat. Made this last minute, had a can of ginger ale on hand and it was great. Added 1t bakng pwdr and 1/2 t salt per 1c of bread flour. Let sit for 30 min in loaf pan before baking. (NOTE: this dough will be much wetter/stickier than conventional dough which has been kneaded, but it turns out a beautiful texture: crunchy crust and soft inside.) Next time will use 1.5 t bkng pwder instead of 1t, for a little more rise. Will also try w/ various types of beer over time. Bread baking doesn't get any simpler than this. Baked at 350 F for 55 min, inside was baked just right.

Served warm is spot-on delicious. I increased all ingred by 1/3 to make 9x5 loaf.. The recipe calls for 2 c flour total, and 3 c flour is standard for a 9x5 loaf. Loaf rose great (pic uploaded to this recipe's page). The taste is right on the money, and the texture is wonderfully soft and like mini-loaves in steakhouse. Made this by hand, as I do all bread. If you haven't read process on other bread reviews, here's how: Warm a small bowl, put 95-110 degree F water in bowl. Immediately put yeast in water, stir together. If yeast clumps break clumps apart w/ fingers, let mix sit 8-10 min to activate yeast. Meanwhile, put flour in lrg bowl. When yeast ready pour into flour and let yeast-mix & flour only get acquainted 3-5 min. Then add all oth ingred into bowl. Spray spatula w/ cooking spray, blend all ingred together well. Pour dough onto lightly floured surface, knead 8-10 min. Clean lrg bowl, grease w/ butter or ckng spray. Put dough in. Zap empty micro 3 min. Put ktchn towel over bowl, put in warmed micro til doubles in size. Take out, punch dough to deflate, let sit 4-5 min. Knead on floured surface again, shape into size of bottom of a 9x5 loaf pan. Put in loaf pan, zap empty micro 3 min, put loaf in warmed micro (no towel over it this time), let rise til large but not spilling. Bake 350F 25 min. Remv fr oven, cool in pan 10 min, remv fr pan & cool compltly on wire rack. If dough doesn't rise, water was too hot or cold or yeast too old.

This is a solid, easy-to-make bread. Made by hand. Not sure why it calls for water at such a low temp--water temp for yeast activation is 95 to 110 F. If you want to make by hand: put yeast in 95-110 degree water and allow 5-10 min for yeast to activate. Put flour in large bowl, pour in yeast/water mix and give flour and yeast 3-4 min to get acquainted. Then add in all other ingredients, stirring until well mixed with a spatula sprayed with cooking spray. Once combined, form dought into a ball and move from bowl to lightly floured surface. Knead 8-10 min, until dough has lost all crumbliness it will have when you first begin and has a nice elasticity and a faint glisten on the dough. Butter or spray a large mixing bowl, put dough in bowl. Run your microwave (empty) for 2-3 min. Once microwave dings, put a kitchen towel over the bowl of dough and place in microwave for 60-75 min for first rise. Remove bowl from microwave. Punch the dough once or twice so it will partially deflate. Let sit for 3-4 min. Lightly flour a surface and knead dough a second time. It will go through (again, as it did the first time) a phase where there are cracks and/or a crumbliness to the dough. Knead until smooth/glistening again, shape into loaf, making sure no air pockets in loaf. Put in greased or buttered 9x5 pan, zap empty micro 2-3 min, then put loaf in micro for 45-60 min. Bake at 350 F for 25-30 min. Rest in pan 10 min, remove & cool completely on wire rack.

This bread is fabulous. I have made it by hand several times, and every time it comes out picture perfect. The recipe calls says 375F but doesn't give a time. If you want a dark brown crust (see the pic I've uploaded for this recipe), that was for 30 minutes at 375. This last time I took it out at 26 minutes and it was not quite as dark brown (of course). Regardless of 24-30 min baking time, the inside is sweet, tasty and just outright delicious. Made this last week for Christmas, served with butter and Crock Pot apple butter and it was flat out off the chart. Fantastic recipe.

Have eaten hummus less than ten times in my life. Has been store-bought in the 'fresh' section of specialty grocery stores. Honestly, I've always considered it a bland food that was being eaten as filler. I didn't want to make bland hummus, so I took this recipe, read reviews and then brainstormed on what would be a good blend of flavors. What I came up with (imo) is off the scale insane good: 2 c canned garbanzo beans (50% less sodium), drained (reserve 1/2 c of liquid) 2 T tahini juice of 1 lemon 2-3 T minced roasted garlic 1 T EVOO 1/4 c sundried tomatoes 2-3 dashes balsamic vinegar 1/3 c walnuts 1/2 c garbanzo bean liquid 1/2 t salt Put all ingredients except salt in food processor and process til smooth. Add in salt and process. Put in container, cover with layer of EVOO. Even before the ingredients had the chance to get it on overnight this was utterly delicious. Can't wait til tomorrow.

I am an apple butter lover, and this AB is utterly outstanding.

Made exactly as recipe indicates, including some tasty sun-dried tomato pesto. Classic Italian-ish taste with the feta, evoo, etc. I prefer doughy crusts overall with pizza dishes, yet very much enjoyed the crunchiness of the pita. This is on the Keeper list.

Insanely simple, and for what you do and get--delicious. Making something sweet doesn't hardly get any easier than this...

excellent. Best of all, they provide a noticeable, tangible energy boost--much more noticeable than the power bars bought in a store. As can tell in submitted photo, put chocolate chips on top of a portion of the batch. Also sprinkled entire batch lightly with ground cinnamon after taking out of oven. Keeper, for sure.

Flavor is great. The proportion of crackers (or bread crumbs, whichever you have no hand to use) led to a texture more reflective of meatloaf than a burger. Will leave breadcrumbs/egg out going forward and leave it as a true traditional burger. Overall enjoyable. As you can see in attached photo, made it a Bacon Ranch Avocado burger, using mayo on one bun and thousand island dressing on the other.

Straight up excellent. Made by hand: mixed warm water & yeast for 10 min, then mixed w/ all oth ingred. Knead 7-10 min by hand, let rise in warmed microwave 45-60 min. Punch down, shape into rolls, place on ungreased baking sheet, cover w/ kitchen towel and let rise again 45-60 min. Bake, 400 degrees for 13 min. I prefer my rolls slightly doughy, and this was right on the money. Tried first w/ honey butter which was wonderful, then tried with some homemade CrockPot apple butter, to which my daughter said "This is like eating angel's wings". Definite keeper.

Have been wowing people with this cake for 15+ years. I have always used: chocolate fudge cake mix instead of devil's, 4 eggs instead of two and boil the icing base for 1 minute instead of two. TIP to make super MOIST: after boiling icing base and adding chocolate chips, I pour the icing mixture over cake when chips are 1/2 to 3/4 melted (instead of smooth). This allows some of the milk/sugar/butter to seep down into the cake, and also leaves small morsels of chocolate chips in the icing on top. Super easy to make, knock your socks off taste.

Simple and scrumptious. I put a layer of pecan pieces between first crescent layer and cheesecake layer. Drizzled honey over cheesecake when removed from oven. Check oven starting at about 38-39 minutes, might not require full 45 min to bake. Definite keeper...