This quiche was amazing! I brought it to a potluck and it was the most popular dish! I made quite a few changes though...I added shredded mozzarella/cheddar, ricotta cheese, light cream instead of mayo, garlic, arugula, roasted red pepper, carmelized onion, olive oil, fresh basil, oregano, crushed red pepper flakes, and salt/pepper

You would never know this is light! I did slip in one egg yolk by accident though...but aside from that, the only changes I made were to use Saigon cinnamon (slightly spicier), and I also added 1/4 tsp. ground cloves and 1/4 tsp. ground nutmeg. I also subsituted brown sugar. It was so thick and creamy!

White chocolate and pretzels are always good, especially when you add in cranraisins! Sorry Eagle Brand...I didn't use your sweetened condensed milk, because I didn't have any. The candy was great even without it!

Very good. My husband "doesn't like lamb" but he gobbled this up!!

These were the best Buffalo wings I ever made! My entire family loved them! I took the advice of "Ladybug" and coated the wings in a mixture of 1/2 cup of flour and 1/2 tsp. garlic powder. This worked great in keeping the wing sauce nicely coated on the wings. I also took the advice of a reviewer named Jen and used half the butter and added honey (3Tbls.) to the sauce mix. I only used 1/2 tsp. cayenne pepper and I'm glad I did because it was just spicy enough without being to over-powering. I didn't have any problems with too much grease in the pan after baking the wings. I baked them on parchment paper for easier clean up. The baking temperature and times were perfect. I served the wings with "Ranch Dipping Sauce" a recipe from this site. I'll be making my wings like this from now on!

This was very salty, so I added more mayo and plain yogurt. It was a perfect dip for the "Buffalo Wings III" recipe, that I made from this site!

These cookies were perfect!!! I made them exactly as written except I used half the butter. I agree with Marcelle2...this recipe only made 40 cookies. Also, you don't have to dip the dough in milk to get the sesame seeds to stick. I did it with and without. The only difference is that the dough gets more heavily coated when dipped in the milk first, but its so much more of a mess! The photo shown is without dipping them in milk. You can see they have plenty of sesame seeds on them. This is a great recipe that I will pass down to my daughters!

This was very good. I made it as written except I marinated it overnight and I omitted the bacon. I served this over homemade polenta, which went perfectly with this recipe! The recipe didn't say when to add the salt and pepper, so I added it when I sauteed the beef and when I browned the mushrooms with the small onions.

I make this salad every night before our big parties, to give the flavors time to blend. It is always well recieved - many people just can't stop eating it. I make it exactly to the recipe and it always gets rave reviews.

I make this pasta salad every time we have a large party (which is often) or a potluck. It is a welcome change to pasta salad, and it is usually completely gone by the end of the evening. I also use olive oil, fresh minced garlic and dried oregano. Then sprinkle the whole thing with feta cheese. Always a winner!

These are the lightest and fluffiest rolls I ever had!!! I made it as written except I only used half the sugar. They were perfect! I had to keep adding flour to keep the dough from being too sticky during rolling. I made half the recipe which used 1 packet of yeast. I can't wait to make these for guests!

I've been making my pork roasts like this for many years except I use parsley instead of rosemary and corn oil instead of olive oil. I also marinate the pork loin in all the ingredients for a least 3 hours or overnight. This is one of my families favorite ways to eat pork!