Where have these been all my life???? I have never heard of snickerdoodles before!!! I made these on Saturday - one batch and it made about 5 dozen cookies, it is now Monday morning and they are all gone!!! :) hubby and Jr absolutely hoovered them up! Thanks for the great recipe! Didn't change a thing and very easy to make...although I wonder why the cream of tartar is in them...I can't figure out it's purpose....

OHHHHHHH!!!!!! YUM-MEEEE!!!! These are just amazing! super easy to make and do NOT miss the step of putting the dough in the fridge for 10 minutes! It firms up nicely, then WET your hands andand it is then super easy to shape the logs on the cookie sheet - I put mine on parchment paper to bake. Fabulous flavour! Thanks for the recipe! Will definitely make AGAIN!!!

My first time ever making biscotti, OMG!!!! fantastic! I did not have any liquour and wasn't going out to buy a bottle just for 2 tbsp so I subbed 1/4 fresh squeezed orange juice and doubled the amount of grated zest. VERY messy to try and get into the shape you need, but once done and in the oven, easy-peasy! I have taste tested them since they came out of the oven and have not iced them yeet, but will be dipping one half into melted white chocolate later after they cool. Thanks for the GREAT recipe Sara!!!!

OMGOSH! Absolutely YUMMY Goodness! To help lighten the caloric load, I used the less fat Philly Cream Cheese, and seeing as I was L-A-Z-Y and not wanting to crush oreas (why waste a perfectly good cookie?) I bought already crushed oreo crumbs. I cut the recipe in half as I didn't need a 13x9 cheesecake to eat! :) For those wanting to know the equivalent of already crushed crumbs, I used 1 3/4 Cups for an 8x8 glass pan and used 1/4 cup melted butter. I also used parchment paper versus foil (my preference). Tip-pour the melted butter in first and let it cover the entire bottom, then put the crumbs in and press down all over to make an even surface. This is about one of the easiest cheesecake recipes around! and soooooo chocolately GOOD! ;) Thanks Philly!

This is the rating from Jr. whom I made them for, he said "Mom, these are the most awesome Sloppy Joes EVER!" I had a wee taste and I did like the flavours melded together from the mustard, brown sugar and worcestershire sauce. Thanks for the great sammie idea!

Oh these are SOOOOO yummy!!! I left out the nuts and doubled the chocolate chips (used the mini ones)...freakin' FANTASTIC cookies!!! They will not last long I fear! :)

This recipe is definitely a KEEPER! I made this today for my office Halloween potluck, made it in the slow cooker too. I did make just a couple of tweaks to the recipe (additions really), I added 2 cups of chopped baby carrots, cut the salt back to 1 tsp (definitely does not need anymore than that), drained, rinsed and drained again the garbanzos, kidney and black beans thoroughly (waaaay too much sodium listed on the cans), used 1 red pepper and 1 green pepper, added another stalk of celery and used some pickled jalapeno peppers as that was all I had on hand. After adding the 3 cans of tomatoes, and stirring everything together, it was a bit too thick so I added about 8 ounces of vegetable broth. I left out the TVP as with all the other vegetables in it - it doesn't need it. It is simmering now in the crockpot, will add the corn just before serving. On my initial taste tests... it is definitely OUTSTANDING! Thanks for the recipe calead910! awesome stuff!

This was VERY easy and VERY tasty! I am always a little leary of making something that has hardly any reviews! I came across this recipe while looking for recipes to use up leftover Thanksgiving turkey, I threw in some dried cranberries for some different texture and the rice I used was a brown/red/wild mix that was leftover from dinner the other night - fabulous recipe for something thrown together and using the fat-free dressing makes it really friendly for the waist line! Thanks for submitting the recipe Ginny!

Excellent use of leftover/stale Bran cereal! I did not have any bananas so used 3/4 cup unsweetened applesauce (and foregoed the apple as well), I also subbed Splenda - 2 tbsp. for the honey as I had no honey! :) They just came out of the oven and they are nice, light and fluffy! (Oh yeah, they do need baking powder - I used 1/2 tsp for the batch). Thanks for the recipe! I needed one in a flash and this one was Exchange recommended!

I think this is the very first recipe that I have marked so low...as 2 other recent reviewers mentioned...something is definitely missing in this dish. I had such high hopes for this recipe too, I LOVE black beans and who doesn't like pasta! BUT...these two did not marry well in this recipe...I used a red and yellow bell pepper, added half a jalapeno pepper for some heat as I didn't have any of the mexican shredded cheese but that certainly didn't help this recipe any. This recipe would be better suited for couscous or even quinoa than whole wheat pasta (or regular for that matter). ** Edit...after letting it sit in the fridge overnight - HOPING it would by some miracle get better...well, it didn't. Sorry - My apologies to the creator, this is one recipe I will not be utilizing again.

This is a FANTASTIC recipe for Homemade Rye!!! As with other reviewer's, I used 2 cups dark rye flour and 1 2/3rds cup all-purpose flour and as I didn't have any honey, I used 1 1/2 tbsp plain sugar, also increased the vegetable oil to a 1/4 cup and increased the caraway seeds to 1 tbsp (gotta have lots of seeds!!!) This is fantastic and I couldn't wait to dive in when it was cool enough! it complemented the Butternut Squash Soup I had for dinner! YUM-YUM! Thanks for the great recipe!

Oh WOW is this GOOD!!!! I omitted the cream based on other reviewers and also skipped the butter/onion saute...don't need it! I just blended the carrots/squash with my stick blender until smooth, added salt, fresh cracked pepper and nutmeg (about a teaspoon...could use more, will season leftovers to taste). Thanks Phonelady55 for the AWESOME recipe!

Very lemony flavour, followed others suggestions of increasing lemon juice to 2/3rd cup and also increased flour, mine did not "setup" totally in the centre though after cooling, a little runny still but the outer 2/3rd's of the dish is ok. Crust does make a lot, not enough for a 9x13 but plenty for an 8x11 or even a 9x9 square pan.

Like other reviewers suggested, I added more lemon juice (2/3rds of a cup) and increased the flour by 2 tbsp. Very lemony flavour and a very dense, moist bread, I did have to bake mine longer though. I skipped the glaze too. One small detail that is missing in the directions...it does not say WHEN to add the lemon juice, I added it after I creamed the shortening/sugar and eggs and BEFORE the adding the milk, otherwise that much lemon juice would have curdled the milk instantly. Good recipe and thanks for providing it!

These are deceivingly delicious! and like another reviewer (Larkspur - your dead on about the specks being annoying), the little bits were not visually appealing but the taste made up for it. I made them into mini muffins and took the to the office, no one was the wiser and they devoured them! :) Thanks for the recipe, definitely will make again!

Really soft, fluffy cookies! although lacking in the spice department. Wanted to try them EXACTLY as written - next time I will add more cinnamon and probably some allspice/cloves or just throw a tablespoon of pumpkin pie spice in, that would be good. I made a dozen cookies, then got a brainwave to make bars out of them. They are so soft and fluffy, almost cake-like that they turned out really good! I baked them for about 45 minutes though until toothpick inserted came out clean. Overall - a great cookie recipe for Thanksgiving!

Awesome recipe! From the words of so many converts...using this recipe is soooo much better than store bought! It tastes good, and very easy to work with (albiet very messy mixing the powdered sugar in!) I used Crisco in place of the butter as so many others mentioned, also greased the counter and rolling pin with crisco - did not use the powdered sugar or cornstarch, made loads of fondant too! Thanks for the great recipe! It's definitley a keeper!

Wow, this was very good! I was a little skeptical about using the caraway seeds but what a surprising taste it lends! I am a mushroom nut and will eat them in just about anything! I cooked mine more like a frittata, I cooked ito n the stove top till the bottom was set, then plopped it into the oven under the broiler until the top set...eliminates that whole step of lifting and letting uncooked egg run underneath. This made enough for me for two breakfasts! one today and one tomorrow! :) Thanks for the recipe!

OMG! This was FABULOUS! Followed the recipe to a "T".....absolutely the best thing since sliced bread! :) I did use Whole Wheat Couscous in place of white (better for you). Will definitely be making this on a regular basis!

This recipe is a great base to start from, to make them even healthier, I omitted the oil and replaced with a 1/2 cup applesauce, you don't need the banana if you use applesauce. I also used all whole wheat flour and no white flour, omitted salt and used cracked wheat in place of wheat germ (as I didn't have any). I used wild blueberries that were fresh picked and also threw in about 1/3 cup fresh wild raspberries too (toss the berries in with the dry mixture before adding wet ingredients to eliminate "staining" of the batter). With the above modifications, these turned into an awesome tasting muffin that you can feel good about eating! Next time I will sub ground flax for the wheat germ....yum! Happy Baking!