This recipe is so yummy. I've taken the advice of other reviewers and used Jimmy Dean Sage Sausage. I always use fresh herbs for holiday cooking. The addition of fresh sage with the sage sausage was a little much though. Next time I'll do one or the other. I staled my own sourdough bread cubes, and I have to say I prefer french bread for this stuffing as there are already so many strong flavors in it. I left out the liver because I don't like it, and even though I only put in a little bit of the rosemary, I'll leave it out next year. I just don't like it. I used a Honey Crisp apple because it would not get mushy. I didn't stuff the bird and so used a lot more broth than the recipe calls for. Also, next year I will try to add an egg to help with binding. The only real mistake I made this year was I followed the advice of another reviewer and put everything together except for the broth the day before and then added the butter and broth just before cooking. My bread cubes got soft just sitting in the fridge with the other ingredients. If you need to make this ahead of time, I recommend keeping the sausage mixture separate from the bread until you are ready to either stuff the bird or bake it in the oven. Great recipe and easy to alter to make it your own.

I just used a packet of hollandaise sauce for this recipe, and it came out good on the cauliflower, but I did not like the sauce with the carrots. Not a good combination. Other than that the recipe is a good one. I'm always looking for something new to do with cauliflower.

::::sigh:::: I love all of the ingredients in this recipe, but it didn't turn out well. It was definately missing something both taste-wise and color-wise. It looked terrible on the plate. Perhaps if some red pepper were added?

This was sooooo good! The salmon was moist and flavorful and it was so easy to prepare! My 3 year old and my 9-month old both loved it! This recipe is a keeper!

I thought this was great! My husband thought it was a little too garlicky, but I liked it. My 3 year old had 2 helpings, so any veggie that he likes gets 5 stars from me!!

This recipe is awesome!!!! Everyone in my family loves it - even my picky husband and my 3 year old! I highly recommend it!

This bread came out very yummy and with a moist crumb. I don't have a bread machine - I don't think I could give up the tactile feeling of making bread by hand. I made this using a sponge starter and so a lot of my amounts were different, but I adjusted the liquid to add the vinegar, molasses (no corn syrup), and oil. I didn't have coffee granules or fennel, but I think next time I will play around with adding some strong coffee and definately add the fennel. I believe that both will add another layer of flavor. I baked round loaves at 450F with the bread on the lowest rack possible, and I also steamed the oven. This gives it a very nice crust and helps keep the insides from drying out. Thanks for a fun rye recipe!

This was really good. I added more cinnamon (another 1/2 tsp) and I had to cook it a little longer to get it to a good consistency. The first time I made this I put the honey on it - it was great. Even my 3 and 5 year old boys liked it! The next time I made this, I added wild blueberry preserves to my serving. It was soooo good - it tasted kinda like a blueberry muffin!! Yum!

Definately 5 stars for this recipe! It's just what I was looking for, a thin wafer cookie. Walmart had Andes Creme De Menthe baking chips and they were awesome. Followed the recipe to a T except I didn't have any chips left over to melt on top, didn't need it anyway. And by the way, 1 3/4 c chips was a 10 oz package. Watch your baking time since they're so thin they bake quickly. They're going to be a perfect addition to my Christmas baskets this year and years to come. Thanks for this recipe!

Not only were these cookies delicious, but they were easy enough for my 4 year old to help make. We used almond slivers which gave a fun claw-like appearance. We also substituted raspberry jam instead of the red gel for the "blood". We will most likely make these every year. Thanks for a great recipe!

This was so easy and it was delicious! My husband hates ketchup but he couldn't even tell that it had ketchup in the sauce (of course I didn't tell him, either). My 2 year old loved this too - he kept asking for more! I'll definitely make this again!

This recipe was good, but as stated by other reviewers, the pear to cream cheese ratio was a little off. Next time I will make this in a tart pan, making the gingersnap crust fairly thin, and cutting the cheesecake part in half. Also, the pears did not need any more sugar, so I will cut that step out and maybe just lightly sprinkle with cinnamon - although I don't feel that it added much flavor-wise. I would have given this only 3 stars, but it really did taste wonderful despite the fact that the pears were more decoration than anything else.