Excellent recipe. I read the reviews and did the following. I purchased OM bacon crumbles, 2 jars of clam juice, and 2 cans of diced potatoes... I just added the onions, carrots, and celery to the skillet as per the directions and then sprinkled 1/2 of the bacon crumbs on top and poured the clam juice to cover all - I did not use water. I also have made this recipe using corn starch instead of the flour - I find that it is a creamier texture... I add the potatoes in toward the end since they just need to heat through and then add the clams... the vinegar is a must. Top with the remaining 1/2 of the bacon crumbles... FABULOUS with crusty french rolls. MMmmm good!

Reviewed On: Apr. 5, 2009

Not an overly sweet cookie - perfect texture - I used an apple diced up instead of shredded. The icing is a nice compliment to the cookie. I will definitely be making this often this fall. I used a cookie scoop and just dropped them and baked on parchment paper for 10 minutes.

Reviewed On: Sep. 12, 2008

Used Candy Thermometer and followed recipe to the letter - EXCEPT - I wanted chocolate on BOTH sides of the toffee. When the toffee was just about finished ~ I turned on my oven to 200 degrees and using a small foil pan (8x11) I scattered some chocolate chips in the bottom of the pan and put the pan in the oven for a few min. Once the chips were shiny I removed the pan and spread the chocolate into a thin even layer. I then sprinkled the almonds on top of the melted chocolate and poured the toffee on top. Tilted it to get it even in the pan and then put the remiaining chocolate chips on the top of the toffee. Spread after a bit and then popped it into the fridge. The great thing about the foil pan is when I removed it from the fridge I just twisted the pan and the toffee broke into chucks!! PERFECT!!! Mmmm MMmmm Good!!

Reviewed On: Jan. 10, 2008