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"I've made these a few different ways now and this is my fav variation: Whole wheat english muffins, untoasted. I have found that the texture after freezing and microwaving is the same either way so I save myself the time of toasting. I also skip the butter because anywhere I can trim calories without feeling like I'm missing something is a good th..."
Jan 14, 2011 on Food.com
"I've made these a few times and find its a versatile recipe. I like to use TVP (textured veg protein in addition. Sometimes I saut� some bell peppers and onions to throw in and usually omit the corn just based on personal preference. I also try to use whole wheat tortillas because I'm a whole grain nut. I usually tack another 30 seconds onto the ..."
Jan 14, 2011 on Food.com
"Better than the Joy of Cooking version I've been using for years. I used long grain brown rice and it turned out awesome. Hubby hates brown rice and didn't believe me when I told him. The texture came out nice because brown rice takes longer to cook than white. I think white would have been mushy. I made a full recipe for the two of us and froze h..."
Jan 12, 2011 on Food.com
"I don't usually go box mix but i was curious about the jello. I had extra large eggs from my farmers market so i reduced it to three. My bake time worked out perfectly at 23 minutes in 3 9 inch cake pans. I had a few pounds of fresh strawberries on hand (beautiful AND on sale, irresistible! so I went heavy on the fresh berries. I also had a bunch..."
Apr 26, 2010 on Food.com
"Makes a great healthy lunch! Definitely adding this to my regular repertoire. We all know that having a rainbow of colors on your plate is a great way to pack in your vitamins and this is an easy way to do it. Bravo!"
Apr 23, 2010 on Food.com
"This made such a yummy treat! We toasted it for a while to get a little extra crunch. I'm sending it to work with my honey to get him through long workdays."
Mar 10, 2010 on Food.com
"Wow. So moist! We loved them. Froze half. Bravo!"
Feb 21, 2010 on Food.com
"I followed this recipe almost to the t, with one exception: the mix method. I creamed my unmelted butter with my sugars then added my eggs one at a time and then added my buttermilk. I whisked my dry ingredients together in another bowl then added then into my wet ingredients. The resulting cake was incredibly soft, light and fluffy. It was a smas..."
Jan 15, 2010 on Food.com
"After a 24 hour race at the track, the guys sent me home with a ton of eggs, milk and bagels. I whipped up this recipe to use up some of the stuff they sent me home with. I substituted the bagels for the french bread. This recipe could have stood for a little more sugar. And the praline sauce could have stood for half the butter. I used more spice..."
Nov 4, 2009 on Food.com
"Almost candy. I wanted to take a picture but I couldn't wait to devour them. I melted the butter in a saucepan and added all the ingredients directly to it, which makes for super easy clean up. However, it was a little too warm and when I added the chocolate chunks at the end, they mostly melted. Bravo!"
Oct 24, 2009 on Food.com