Kree

"These cookies are spook-tacular! My mother and I made a batch for a family Halloween party, and they were such a huge hit we ended up making 2 more batches the following night for her to take to work! Everyone who had the cookies thought they looked and tasted spectacular. We added almond extract and it gave them a fantastic flvaor. I don't think ..."

Nov 3, 2006 on Food.com

"Wow! This cake has a fabulous lemon/lime flavor. The glaze gave it even more of a citrus kick. I made it for a family Memorial Day picnic and it received many compliments. I made it healthier by using Egg Beaters and applesauce in place of the oil. I did add 3 drops of green food coloring to the batter, which made it a perfect green color. I can't..."

May 28, 2006 on Food.com

"These are delicious! They're certainly not as rich and heavy as the traditional bar cookie, but that's fine with me! The crust does give them a nice crunch, while the apple topping is light and fluffy. Mine browned up in only 30 minutes. I'll definitely make these again when I'm craving a guilt-free snack."

May 20, 2006 on Food.com

"This made for a very soothing soak. My cheap food processor wasn't able to grind the peppermint to a fine powder, so I ended up with lots of little flakes floating around my tub, but the scent was still heavenly. I think I would add even more peppermint oil next time. Ahh..."

Mar 8, 2006 on Food.com

"These are moist and tasty muffins. The apple and walnut flavors pair perfectly, and the cinnamon sugar gives them a wonderfully crunchy topping. The only change I made was to use soured soymilk in place of the buttermilk. Thanks for another keeper, Kitten!"

Mar 6, 2006 on Food.com

"Wow! This dressing is outstanding. I couldn't taste the tofu a single bit, it just tasted like the most flavorful, chunky dressing I've ever made. I used lemon juice and regular sugar in place of the sucanat. I used this in a turkey wrap and it was fantastic. I can't wait to try it on other things."

Feb 28, 2006 on Food.com

"I hate giving low ratings, but my family was not crazy about this cake. The frosting was a little too tangy and not sweet enough for us. I used the 1 Tbsp oil, but even after the frosting had a decent amount of time to soak into the cake it still seemed pretty dry. I did use soy "buttermilk" and yogurt, but those are substitutions I make frequentl..."

Feb 23, 2006 on Food.com

"This pasta is amazing! I wasn't sure how much flavor I'd get out of only 5 ingredients, but I was very pleasantly surprised. I used mini penne and only used about 4 oz spinach due to personal taste. I also used soy parmesan in place of the romano and only used about 1/4 cup. This came out creamier than I expected and the flavors paired together pe..."

Feb 22, 2006 on Food.com

"These biscotti are heavenly. I love the way the chocolate and cherry flavors pair together. It's hard to believe they're so healthy. The only change I made was to use Egg Beaters in place of the whole eggs because I never have eggs in my house. The cooking times were right on. I can't wait to make these again."

Feb 20, 2006 on Food.com

"My mother made these tonight, and I absolutely loved them. The rosemary and lavendar flavors really jumped out at you and were just right for me. I would give these 8 stars if I could for being so unique and tasty. The only change we made was to use margarine and reduce the amount to around 2 Tbsp. My mom and I disagreed on the rating, so I decide..."

Feb 19, 2006 on Food.com