This is so unusual and different, which may sound like a bad thing, but it’s not! I’ve made this following the recipe exactly and I’ve made it adding 1/2 cup pumpkin purée. It’s almost like a crust less pumpkin pie filling texture. Love it warm with a scoop of vanilla ice cream. This would be good with thanksgiving dinner.

Perfect! Instead of the rope method of shaping the bagels I found it easier to create 12 equal weight balls (about 4 0z each) and wiggle my finger in to make the whole in the center. Creating steam is essential to creating the browned crusty outside to these bagels. I put an empty sheet tray on the bottom baking rack and kept throwing water onto the hot tray throughout baking.

Followed exactly, no changes necessary. Yum!

Omg! Made exactly as is. So flavorful, and then it only gets better after adding the toppings! I used a cooked rotisserie chicken to save a little time. Start to finish it only took 30 minutes and it only dirties one pot. Leftovers the next day are delicious.

Oh my gosh! New favorite peach dish. I used fresh peaches and decided to sauté them a bit first to get them cooking. May not be necessary with really ripe juicy peaches but I didn’t want mine staying hard. Batter was a little sticky and didn’t spread the prettiest but don’t worry it will be delicious! Love that this is something different from a pie or cobbler. I think I prefer it to both. Make this!!

Oh my gosh. Made exactly as is and it was delicious! Something different than the usual dinners. I loaded up the skewer so I’d have leftovers so it took mine some extra time to cook. Did skewers of veggies and put them on the top bun rack. Put them all on at the same time and everything finished at the same time. Yum

Way yummier than I would expect for 3 simple ingredients! My advice is to freeze some syrup in ice cube trays. You can add however many cubes right into a pitcher of drinks in the future. I used homegrown strawberries for the best flavor and color. Because they were so sweet already I did add less sugar. Thank you!

Made this following the recipe exactly and was surprisingly wowed! I actually did not find this to be too salty. Forms a tasty gravy that even thickens all on its own. I piled potatoes and carrots on top so that they wouldn’t get to overcooked. I was VERY surprised at how moist this stayed. That’s rare for venison since it is lacking fat. It’s a keeper

Followed ingredients as is. I only have a kitchenaid so I threw all ingredients for the bread in at once and let it knead in there 5 minutes. Oiled the bowl a bit and left it in the bowl to rise 40 minutes (my house was hot it rose quickly). Formed two loaves on parchment paper and let rise only 30 minutes bc again my house was hot. Came out phenomenal. Tasty, crusty but chewy inside, and quick!

This is so beyond easy and yummy! Followed the spices exactly. Didn’t remember to do the rub the night before but flavorful regardless. Propped the chicken up a few inches on top of onion and carrots as others suggested. I can’t believe the skin even got crisp in a crockpot, yum! I let it rest 15 minutes on a plate before slicing to keep the juices in.

Since I’m all about making things quick I put this in a sturdy ziploc bag, snip the corner of the bag, squeeze and “slice” into little logs right into the boiling water (be careful of splash) Saves you from dirtying extra dishes & dealing with sticky dough. As a first timer I wasn’t sure the consistency gnudi should be and seeing as my ricotta was watery I did add extra flour. Workable yet still sticky. This probably only took me 20 minutes, I just did a brown butter sauce, so flavorful! Thank you!