See what ALL YOU readers thought about the recipes from our print issues and what changes they made to the meal.
Christiane Potts made the Potato, Pepper and Chorizo Hash with Fried Eggs from our February 2012 issue.
The verdict: "This dish is fantastic! Not only does it come together quickly and require just a skillet and a pan, but it also tastes wonderful. It's a nice change from our typical weekday breakfasts of toast or cereal."
Tips: "The recipe calls for a sliceable Spanish chorizo, but I opted for the Mexican variety, which crumbles and has more kick to it. It was my only option at the store, and I think the crumbly quality is ideal for a hash. I would suggest cracking the eggs directly onto the hash, covering both with a lid and then letting the eggs cook that way -- as opposed to broiling them. This way you won't have to risk overcooking the yolks."
Frugal Foodie in WV made the Rigatoni in Creamy Tomato Sauce recipe from our September 2011 issue.
The verdict: "The pepperoni in this recipe is surprising. It creates a great taste that even my two picky children loved. I like that the taste was good for both adults and kids. Dinner time can be a struggle, but this was a recipe that my whole family could agree upon. This is definitely a recipe I would make again."
Tips: "I only made a few modifications to this recipe. First, since I eat gluten-free I used gluten-free ziti. Secondly, instead of butter I used olive oil and agave instead of granulated sugar. Finally, I let the pasta cook until al dente and then cooked it the rest of the way in the sauce and then added the basil."
Taking on Magazines tried the Miso-Vegetable Soup recipe from our December 2012 issue.
Verdict: "The bits of corn added a sweetness that complemented the saltiness of the miso.The mushrooms soak up the flavor of everything else and give texture to the soup. Because it’s only cooked a short time, the carrot ribbons are still just a little crunchy, which is perfect."
Tip: "As you’ll notice, there is no tofu in my soup even though it’s in the ingredient list. I don’t like the stuff. With [the mushrooms] in the soup, I see no reason for the tofu."
Frugal Foodie in WV made this Turkey, Squash and Black Bean Chili recipe from the January 2013 issue of All You magazine.
The verdict: "My whole family was really happy with this recipe. Normally I make beef chili, since it tends to come out more tender and flavorful. This turkey chili was delicious and my husband even commented about how good it was since he normally doesn't like turkey chili."
Tips: "Do not use low-fat ground turkey. Very low-fat turkey will dry out and not have the same flavor as turkey with higher fat content."
Taking On Magazines made the Hamburger Pie recipe from our 2012 Holiday Entertaining issue.
Verdict: "What a fantastic one-dish meal. Hubby was the first to take a bite and he just said, ‘wow,’ because he was diving in for another taste."
Tip: "I’d add more cheese. One half cup spread among a pie for eight people isn’t enough to even notice it."
Frugal Foodie in WV made the Chocolate Pudding recipe from the January 2013 issue of All You.
Verdict: "I thought this pudding was delicious. It wasn't overly sweet, but instead was rich and full of chocolate flavor."
Tip: "I think if I made the recipe again I would double it, since my family eats large servings and it only made three."
Taking On Magazines made the Honey Cloverleaf Rolls recipe from our 2012 Holiday Entertaining issue.
Verdict: "These are very, very yummy rolls. I love honey and wheat and I think there’s a good balance here."
Frugal Foodie in WV made the Honey Cashew Chicken recipe from the October 2012 issue of All You.
Verdict: "The chicken had a great flavor and the dish was perfect over brown rice. Definitely a recipe I would make again."
Tips: "My family likes our food on the spicy side so I added more crushed red pepper than the recipe suggested. I would estimate around 1 teaspoon. Finally, I allowed the dish to cook for approximately 3 minutes after adding the sauce to ensure all ingredients were fully cooked."
My Royal Kitchen made the Mashed Potato Soup recipe from the April 2012 issue of All You.
Verdict: "I whipped it together in no time! Everyone liked it, even my 2-year-old!"
Frugal Foodie in WV made the Slow Cooker Pork Loin with Cherries recipe from the January 2013 issue of All You.
Verdict: "The cherry sauce was delicious and made the entire dish. It was so good that my four-year-old thought that I should make him a peanut butter sandwich with the cherry sauce. I didn't make the sandwich, but I did have seconds of the sauce over mashed potatoes."
Tip: "Make sure to adequately brown the pork before placing it in the crock-pot. It really does keep in the juices and creates a tender roast."
Have you tried an All You recipe? Share it with us for a chance to be added to this slideshow! You can submit yours in one
of four ways (pick whichever is easiest for you!). We want to know what you thought of the recipe, what changes you made to
it and we'd love to see a photo if you have one.