I have made peanut butter cookies MANY times, but the recipe that I always use is in storage. So, I decided to try this one, and it was really good! I only made half a batch, because we were low on peanut butter. And, I used all natural creamy peanut butter. I also added a half tsp. of vanilla. I didn't refrigerate the dough at all, and didn't really feel like I needed to. It was easy enough to work with. I made them a little on the small side, and rolled the balls in sugar before my 4yo made the criss-cross pattern with the fork. Then I baked them for 6 minutes and let them cool a minute on the pan before removing them. The cookies didn't spread too much like a lot of peanut butter cookies do, and I liked that. They are nice and crisp on the outside and chewy on the inside- everything a peanutbutter cookie should be! Other reviewers said that these needed more flour and more peanut butter. I disagree. I think the amounts were spot on. Perhaps their cookies thinned out too much because they flattened them too much while making the criss-cross pattern? This is a VERY GOOD peanut butter cookie recipe and I know I will be making them again and again.

Wow! These were sooo yummy! I made them last week, and I liked them even better than the other pancake recipe that I use from Allrecipes. That's saying A LOT!!! I'm making them again in the morning. Yum!

Wow! OK, I was kinda skeptical of this recipe at first. But, I had some tortillas that I needed to use up, and a couple of apples (I made my own apple pie filling), and they really turned out awesome! I followed the recipe very close. Aside from using a homemade filling, I used Smart Balance for the margarine. I was worried, because the sauce looked thin, but it is perfect. Also, I drizzled the "enchiladas" with some of the sauce that was in the pan after baking, then put them in for a couple more minutes. I will totally make this again! YUM! :)

This was my first time "cooking" with a mango. I've never really eaten mangos before either. I saw one in the store, and bought it, then I went searching for a recipe. I happened to have everything on hand for this one, and it sounded yummy, so I gave it a try. It was really good! I liked the sweet/savory combination. And, the colors are really pretty. I just wish my picture was better! LOL!

These are awesome bagels! I make them often. I like to double the recipe, but my bread machine is kinda too small for that (it rises too high), so I usually just open the top, or take it out for the last 7 minutes or so. With a double recipe, I get about 20 nice sized bagels. I like to let them rest after shaping a little longer than 10 minutes, because I love the way they puff up a little more. I don't usually put a topping on them, so I skip the egg wash. When they come out of the oven, I brush a little melted butter or olive oil over the tops. My whole family really likes these!

This is a pretty good Spanish rice. The texture comes out perfect! I took other reviewers' advice, and added some salt and cumin for flavor. I used Pace Medium Picante for the salsa. I think next time, I will try something else- maybe a small can of diced tomatoes, slightly zapped with the chopper?- instead of the salsa. I like my rice to be a little less spicy, since I pair it with a spicy main dish. All in all, though- very good!

These were probably the best pancakes I've ever made! Thanks for the recipe! I tripled the recipe, and I used 1 part margarine + 2 parts shortening, for the fat. I took the advice of another reviewer, and cut the shortening/margarine into the flour (I didn't melt it). I also added 1 tsp. vanilla. So yummy, and very fluffy. I also followed another reviewer, and cooked them slowly, on a 300 degree electric griddle. I will surely be making these again! :)

Oh My Goodness!!!! These taste just like Autumn! They are so YUMMY!!!! I made 24 mini muffins (took about 20 minutes) and I have 4 mini bread loaves in the oven still. The house smells wonderful! I stayed true to the recipe, only subbing 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp allspice- for the pumpkin pie spice. I also subbed brown sugar for white for the topping, like other reviewers did. Thank you for such a wonderful recipe!!! :)

This is a great recipe for cake doughnuts! Great plain and great with added ingredients. I added a bit of allspice to the batter and divided it. I added chopped apples to some and shopped bananas to the other. So yummy! I topped all of them with a powdered sugar glaze and chopped walnuts. Thanks for the great recipe!

I used the seasoning for this on my chicken that I put in my rotisserie. It was AWESOME! I even made up a bunch of the seasoning to have on hand! It is now our "go to" rub for rotisserie chicken. I made it for the second time a couple of days ago, and my family has already requested it again, so I'm making it again tonight. The only "changes" I made, were all black pepper, because I don't have white (I will buy some for this, though) and I used kosher salt. YUM!

I am rating this recipe a five- on technique and the overall result. The only thing I change to get that true kettle corn sweet/salty flavor, is to add salt. I look forward to going to the fair because I love kettle corn so much! This is just like it! I am pleasantly surprised! To one batch, I added regular salt, and to the other, I added season salt. My family likes both. I will experiment with using half oil and half Smart Balance, too. I KNOW I will be making this often! Thanks for the recipe!

I made this cake for my daughter's birthday, and I frosted it with Special Buttercream Frosting (from this site). I added a little extra lemon zest to the cake, and for the filling, I used instant Jello pudding and pie filling, and added lemon zest to it. The filling tasted really good, but it didn't set up as much as I would have liked- I'm pretty sure it was my fault, though- I think added too much milk. Overall, it tasted great, and this is a great recipe!

This had a really good flavor. I mixed it in the bread machine, and baked it in the oven, I liked how it rose so much when it baked, I was afraid that I had done something wrong, like not adding enough yeast, but it rose perfectly in the oven. I did find that the crust got hard fairly quickly, but other than that, it was good!

I don't like giving unfavorable reviews, but I have to say, this one just didn't do it taste-wise for us. They were really fun to make, and the kids really enjoyed shaping them. But the flavor was missing something. First, it wasn't sweet enough for our tastes. It also tasted (not texture, texture was ok) a bit doughy. On the up side, it was a fun activity to do with the kids.

...Ummmm... You might want to pay attention to that part that says "Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick." Mine was thick and shiny, and looked great, but for some strange reason, after 2 one-minute intervals, I just HAD to chance it, and put it in another minute! Not a great idea. It bubbled over the bowl and into the microwave. Oops! Totally my fault! The recipe is AWESOME! Like others, I added a pinch of salt with the dry ingredients and a bit of butter with the vanilla. I'm sure I will be making this one many, many more times!

I can't believe I never reviewed this! This is AWESOME!!!! The best pumpkin roll recipe I've tried. Once I was very low on sugar, so I subbed 1/2 brown sugar, and it is very good like that, too! When rolling, I always dust a piece of waxed paper with a little powderd sugar, then roll the cake and let it cool. The cream cheese filling is perfect! YUM!

This was a very good snack! I used onion bagels for mine, other than that, I followed the recipe exactly. They were finished in exactly 5 minutes, and I had no problem with them holding the spice topping. They had a great flavor, and I'm sure I will make them again and again.

This was really good! I used penne pasta, because that is all I had, and I subbed 1/2 Smart Balance for 1/2 of the butter. It was so rich and yummy! This dish is best served just after being made. I had leftovers, and heated some up in the microwave the next day (I added a teaspoon or two of cream, and covered it before heating)and the butter kind of seperated from it. It was still pretty good, but not as good as it was when it was first made. Maybe it was the Smart Balance? I don't know. Irregardless, it is a wonderful recipe!

Thank you for a great way of cooking a bunch of bacon! I tried this on top of my broiler pan, to let the fat drain off, and I tried it as written. It is much better and cooks much faster as written! This is my new way of cooking bacon!

I have never had Irish Soda Bread before, so I have nothing to compare this to. This was very much like a big, yummy, buttery biscuit. I didn't have caraway seeds or currants, so I only used raisins. I made one round with the raisins, and one without, because some of my family doesn't like raisins. I liked the one with the raisins better. They gave it a nice mildly sweet flavor. Maybe it was my oven, but I found that I needed to increase the baking time about 5-7 minutes and I had to drape foil over the bread for the last 10 minutes or so, to prevent over-browning. All in all, this was good.