I have tried this recipe with both talapia and cod! It is great both ways but I would recomend using cod instead.

Reviewed On: Apr. 8, 2008

I absolutly love this recipe "as is" and have made it many times. However if you want to take it up a notch heres something else you can try. I added chicken boulion and about 3-4 whole cloves of garlic.(No need to chop them up you'll mash them at the end) While the potatoes are boiling put about 4 peices of bacon in the oven. ( I cook them at 375f for about 10 minutes or so) When your bacon is done place it in a food processor and pulse until bacon is evenly chopped. Set aside. When the potatoes are done drain and add the cream cheese butter and sour cream. Another tip is to melt those 3 ingredients in a pan first before adding to the potatoes. Once mashed pour the potatoes into a baking dish add sprinkle chopped green onions on top, grated cheese, and finally the chopped bacon. You can set aside in the fridge and heat later-or-throw them in the oven until the cheese is melted. Again these potatoes are great as is or if you choos to spice them up a bit this is a great way to do it. Enjoy!!

Reviewed On: Feb. 10, 2008

I have made several cookies cookies from the recipes on this website. I have been trying to get my husband to bite into the cookie look at me still with a mouthful and say "wow thith cookieth a great". This was that cookie!! I did make some changes. I didn't have real eggs I only had egg beaters and I didn't have any pecans so I used walnuts instead. For the egg beaters I used 1/4 cup for every egg needed this recipe called for 2 eggs so I used 1/2 cup of egg beaters. Other than that I didn't change a thing. Usually in other recipes the directions read that you first mix all wet ingredients together and in a seperate bowl mix all dry and then add them all together. This recipe is different and unlioke all the others this is the only cookie that kept it's shape. I don't know if that has to do with the order of mixing or not. All in all a wonderfull cookie. Thanks for the recipe I will definatley make them again and again!!!

Reviewed On: Jan. 26, 2008