I added 1/4 tsp nutmeg and substituted cranberry, cherry, and blueberry trail mix for the raisins. Also added the walnuts. For this type of recipe, low fat & egg free, it's quite good -- lots of flavor! Just don't expect the texture to be like regular cookies. : )
Not bad, but it won't replace my Libby's pumpkin pie recipe! Different texture, different flavor. Only change I made to the ingredients is 1/2 cup white sugar and 1/4 cup brown. Also made it in the blender, as others noted, and I "floured" the greased pie plate with baking mix, which creates a light crust-like layer at the bottom.
Was a bit bland for my taste, so I added more garlic, fresh basil, and other Italian spices, then sprinkled Parmesan cheese on top. Sure looks pretty!
Cut the salt in half -- that's the ONLY change I made, based on reviews. I was hesitant to make them at all, but needed to use up buttermilk, so I tried them. Made them for my sons, so just expected to "taste" them. I ate two! They "look" heavy, but are not -- light and fluffy, in fact. USE buttermilk and do NOT over stir! Batter should be very lumpy. I cooked using NO OIL on a nonstick skillet. My nephew's a chef and says NEVER use oil for pancakes! He's right -- try it.
This is good stuff! Rich and full bodied flavor. I didn't have Dijon mustard, so I added both onion and garlic powder to compensate. Other than that, I followed the recipe. Thanks -- this is a keeper!
My family loved it! I used cottage cheese, homemade spaghetti sauce, and pasta bows -- doubled the pasta & meat, added extra sauce, to accommodate their adjustment. Made a TON and was great leftovers.
Love this flavor! I used thighs, skinned, and a good quality balsamic vinegar. Left out the chili powder, and I was heavier on the spices. Marinated about 3 hours and grilled 30 minutes total. Thanks!