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I LOVE this cookie, especially at the holidays, but I have been known to make them at other times of the year. Sometimes I drizzle them with a thin icing and sprinkle a bit of colored sugar on the drizzles so it sticks and then dries just to make them look more festive for my holiday cookie plates.

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Amazin' Raisin Cake

Reviewed: Aug. 9, 2008

I've been making this cake with consistently excellent results for over 25 years. I make a homemade buttercream frosting that I frost similarly to a german chocolate cake - just between the layers and on top, not the sides. It the most requested cake for family get togethers.

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Chicken Cordon Bleu II

Reviewed: Aug. 9, 2008

I "butterflied" the breasts before I pounded them - more uniform and takes less time. I also made a basic parmesan cheese sauce to serve with it just to be a bit different - similar to an alfredo sauce - just drizzled it around the base of the chicken which I had carefully sliced on the diagonal before serving. Pretty presentation and really yummy!

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Quick and Easy Alfredo Sauce

Reviewed: Aug. 9, 2008

A couple of observations - definitely use a good quality parmesan that you shred yourself as the Kraft type just doesn't melt correctly. Also, I saute mushrooms and chicken breast (1" pieces) together and add it with the pasta when I toss to coat in the sauce. Then add a bit of reserved shredded parm on top. My family loves it and it is special enough for company. Oh, I use fresh garlic instead of powder, I mince enough for a heaping tblsp, you can add to taste though. Enjoy!

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Sugar Cookie Glaze

Reviewed: Jan. 5, 2008

This is the best glaze I've worked with. It took the colors well, dried hard and shiny - just perfect!

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Special K Cookies

Reviewed: Dec. 20, 2007

I have fond memories of these cookies from the bakery in the Indiana University Student Union back in the late 70's and couldn't believe that possibly it was the same cookie! It is! I used 5 cups of cereal instead of 4 to get it to the consistency I remember and they are terrific! I also used 2 tsp. of vanilla and made them on the stove instead of microwave. Once the sugar and syrup boiled for about one minute, I added vanilla and pb and it turned out perfectly.

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Buttery Spritz Cookies

Reviewed: Dec. 16, 2007

These were ok. The dough was easy to work with; however, the cookie is quite bland. So to make it more to my family's tastes, I drizzled chocolate and/or white icing over them when they were cool. They look Christmasy with the springkles, half a red candied cherry and the drizzles. Just needed the extra touches or it would have been a bit dull.

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Sugar Coated Pecans

Reviewed: Dec. 8, 2007

I use much more cinnamon and pumpkin pie spice to really make them holiday spicy. The original recipe just isn't spicy enough for my taste. I make these for holiday gifts each year and people ALWAYS ask for the recipe. For a change up, I have also made these adding in other types of nuts such as walnuts, dry roasted peanuts and macadamias...super good!

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Cake Balls

Reviewed: Dec. 8, 2007

Wow! This recipe was just weird enough that I had to try it. I used spice cake with cream cheese frosting and coated them with white chocolate coating. While messy, it was REALLY easy. Make sure that you freeze the balls though before dipping. I am unsure how anyone could successfully coat them when freshly made into the balls. Way too mushy to take the warm coating. I made 1" balls and got about 4 dozen or so out of one cake. These are REALLY yummy though. Everyone wanted to know what exactly they were as it was hard to dicipher ingredients.

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Peanut Butter Dreams

Reviewed: Dec. 7, 2007

Well, this is a very good recipe. Easy to make, etc. I think next time I will leave out the rice crispies though. I only used 3 c. powdered sugar as well..4 would have been WAY too dry.

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Raspberry Almond Shortbread Thumbprints

Reviewed: Dec. 6, 2007

Wow! What a terrific cookie! Everyone that's tried them today, LOVES them. Just to reinforce...it is best to chill the dough and I used the tip from someone else about using the 1/4 tsp. spoon to make the "thumbprint"....kept them uniform and the jam melted well to fill in the hole. I am not an almond fan so I used vanilla extract and they are REALLY good! I'll be making more of these for my holiday trays this year.

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