Eat! Eat! You're skin and bones!

"These are really nice scones, but I have to agree with other reviews that they are more cake-like than scone-like, but they are still delicious and very easy to make. I made about 12 scones with this recipe. Make sure you brush oil even if you use parchment paper - the bottoms burn easily. Also, I skipped the sugar glaze and thickened the spice gl..."

Oct 10, 2009 on Food.com

"These muffins are AWESOME!! A great recipe that has enough sweetness but lots of healthy ingredients. I made a few changes/substitutions though; I used 1 cup whole wheat flour and 2/3 cup all purpose flour, and cut down the sugar to 1/2 cup. I used about 1/3 to 1/2 cup chocolate chips. It is a dense muffin, but so good. I used an extra large muffi..."

Jul 7, 2009 on Food.com

"This is so good! I was surprised at how moist the cake was. Next time I think I might reduce the sugar a bit more (both in the batter and the raspberry mix and will do a mix of AP and WW flour. It is a great looking dessert, too, and will definitely be making the rounds at the next potluck I attend. Thanks for sharing."

Apr 15, 2009 on Food.com

"Great recipe. I used half the mushrooms (which was more than enough and added the garlic later (oops! note to self: read carefully, used about 1/4 cup parmesan cheese instead of romano, and skipped the parsley, and it was still GREAT. Thanks!"

Apr 6, 2009 on Food.com

"All I can say is delicious! And stir, stir, stir - careful, of course, not to crush your risotto or cook it until it gets mushy. I try to cut down on the butter, lemon (I only prefer a hint of lemon, and typically I leave the zest out altogether, reduce the cheese (to about 1/4 cup at most, and leave out the parsley. This is one of the best riso..."

Apr 3, 2009 on Food.com

"These are definitely a denser muffin with the addition of the oats, so expect your batter to be much thicker than your regular muffin. Like other reviews, I added more lemon juice but the muffin itself still didn't taste really lemony (and that's how I like it in these kinds of recipes. Instead of using the topping here, I made a glaze of about 1..."

Apr 3, 2009 on Food.com

"I have always adapted this recipe, but it always turns out great. I add the tomatoes, an extra clove of garlic, and will often throw in some finely chopped red onion. I don't typically toast the bread, or rub it with garlic, or melt the cheese on top, and often I won't have fresh basil on hand (or I may use dried basil, or leave it out altogether..."

Jan 13, 2009 on Food.com

"This is a nice alternative to using italian rice in your typical risotto. I like the use of peas, tomatoes, and mushrooms. But I have to agree with other raters that it lacked a kick. It wasn't as creamy as risotto, but a nice way to incorporate barley and veggies for a side dish."

Jan 12, 2009 on Food.com

"This is an easy to follow recipe that makes a tasty pretzel. Followed the recipe almost to the letter, but unfortunately didn't have coarse salt, so I used fine sea salt (which was still good. You really need to make the dough thinner (slightly thicker than a pencil width to get bigger pretzels - otherwise, the pretzel becomes a knot! We put som..."

Dec 23, 2008 on Food.com

"This cake is great for guests who don't eat eggs. I have used it many times, often serving with berries to bring out the chocolate flavours. I try to cut down on the sugar a bit, and have always used raspberry flavoured balsamic vinegar. I half the chocolate glaze recipe depending on whether I want a drizzled pattern or dripping glaze. The cake is..."

Nov 13, 2008 on Food.com