JUMAHA

Kind of bland, and still too salty despite that. Easy to make though. I might try the cheesy version next time, per the suggestions at the end of the recipe.

Too sweet! I cut back on the sugar in the topping but it was still too sweet. Next time I would only use 1/4 C brown sugar. Other than that, liked the crunchy oats and the yummy cinnamon!

No problems mixing or making the waffles but they were sweet for my taste, almost like dessert. Hubby agreed. I'd skip the sugar next time. Plenty of sweetness to go around from the topping! Greek yogurt with honey and sliced strawberries is my fave. Swoon!

I liked the idea here but I had to cut the seasoning back because it would have been too much salt intake for the day for us. Possibly because of that, I didn't think it had any special flavor. I served it with basil butter and that was the best part, in addition to the yummy soft/crisp potato skins. It was an easy way to cook potatoes with other things on the grill though so I'd use this recipe again.

Yum! Very tasty. I changed things up a little based on another au gratin potato recipe I've made before. Used 4 T of flour and 2 C of milk to make a little more sauce. Used 2 C of shredded cheese and added salt, pepper, nutmeg, cayenne, and mustard to the sauce. Didn't feel like cooking anything ahead of time so layered the potatoes, onion, and ham raw in the pan and poured the sauce over it. Covered with foil and baked at 375 for 90 minutes. Excellent! Worth all the peeling and chopping.

I have never made pudding or a cream pie before and I can't believe how well this turned out! I read the reviews ahead of time and decided to follow the recipe exactly through step 2, using whole milk and real vanilla. Then I left the pudding out on the counter until it was completely cool, stirring every 15 minutes or so. That took about an hour. After that, I spread a little pudding on the bottom of the pie crust (made from vanilla wafers), and topped with slices from one banana. I repeated the layers for two more bananas, making sure to cover all the spaces with pudding so there was no trapped air to turn the bananas brown. After I used 3 bananas the pie dish was full, so I didn't use a 4th one. I covered the pie with plastic wrap, using toothpicks to keep the wrap off the surface, and then chilled in the fridge overnight (no baking - per the other reviews). To serve, I topped each slice of pie with a dollop of whipped cream and a slice of banana. It was excellent and got rave reviews at our Mother's Day dinner! I would definitely make this again.