SANJOSEBARBIE

This was a nice, easy recipe that was pretty serviceable. I found it to be a little bit bland, though still tasty and I will make it again. I would love to experiment a bit to get it more flavorful, but I am really bad at knowing what to add to Thai-inspired recipes. I think if you wanted to enhance the flavor by adding some sweetness, it would be really good to add some pineapple and cashews.

This is ALMOST exactly how I already make hard boiled eggs, but the addition of the vinegar made such a difference. I used apple cider vinegar because I didn't have distilled white, and the eggs turned out perfect. I usually boil mine for 12 minutes, but I did 14 as was suggested, and they were perfect.

This recipe was really simple to make and pretty tasty. I used Mrs. Cubbison's cornbread stuffing and skim milk. I followed the recipe almost exactly and it turned out great. The only thing I did differently was that I sprinkled the cheddar cheese on top of the casserole rather than mixing it in. Definitely comfort food...it tasted sort of like an enhanced stuffing more than anything, and was just what I wanted when I was feeling under the weather. When I make it again, I will probably experiment with adding different spices like cayenne or smoked paprika, but it is good as is.

This was a winner. I am a vegetarian, but I love Shepherd's Pie, and I love Scotland, so I had to give it a try. My substitution is that I used Beyond Beef instead of lamb. Everything else I did as is, although I probably used extra smoked paprika since I love the stuff so much. It was really good. My husband loved it too, and he is picky (especially when I'm serving him fake meat). I will make this one a lot, especially in the winter. I made it in August, which was probably not the greatest idea, but it was worth it.

I don't think I've ever made a more popular dessert than this. It is universally beloved, and it is SO easy. I'm sure if you wanted to be fancy, you could make your own homemade yellow cake, but I'm all for shortcuts, so using a store bought cake mix was great. I look forward to the holidays just so that I can bring this cake out multiple times.

The only change I made was that I used 3 eggs instead of 1, because I wanted a little more protein. I also made it in a muffin pan instead of a casserole dish. This recipe is so easy and I really liked it. It makes a perfect breakfast, but could also be great for lunch or dinner. I'm all about easy recipes, and this was so easy. I whipped it up at 5 in the morning before we went on a trip, and it couldn't have been easier.