As I was combining all the ingredients and the cookie dough got harder and harder to mix AND began to get crumbly I thought "these aren't gonna be good at all!" I was wrong!! The only thing I did that wasn't in the recipe was that I put only the yolk of the second egg in - not the whole egg. It made the cookies really chewy. I rolled the dough into walnut size balls. Flattened some just a little to see if that worked better than the ones I didn't flatten. They all came out good. This isn't one of those really moist cookies, so get out your glass of milk. Definitely good! Thanks for the recipe!!

Holy Blueberry Hill!! These are awesome! I did have to use some substitutions based on what I had (or didn't have is more like it). No canned blueberry pie filling. I made my own with 1 and a half cups frozen blueberries. Bring half a cup of water, the blueberries and 1/3 cup white sugar to a boil. In small bowl wisk 1/4 cup cornstarch in 1/2 cup cold water. Very gently wisk this mixture into the bluberries. Boil about 5 minutes. Wisking gently and often. Set aside and let cool completely. I also didn't have a boxed cake mix so I used an AR recipe (Cake Mixes from Scratch)for yellow cake. I used the entire (dry ingredients only) cake mix (with complete disregard to the blueberry recipe calling for 18oz. of cake mix.) Turned out great! Made a thick crust that was just right. I baked this in a 9x13in. metal pan at 325 degrees for 55 minutes. Let it cool on the counter then it went in the fridge for a few hours prior to slicing it up into squares. I can't say enough how good this is. Looks kinda fancy, too. Thanks for this recipe!!

We really liked this bread. Sliced well. Nice and chewy. Especially good warmed up in the microwave with a little butter spread on it. The only thing I did different was to do it all by hand (no KA mixer) and I omitted the second application of egg wash. I didn't want the outside to be too crunchy. Thanks for recommending this one, Mominator!

Oh so yummy!! I halved the recipe because I had only 1 c. sour cream. Didn't have enough oil either so I did half oil and half applesauce. Baked 20 minutes. The batter made 12 mini muffins and 6 large ones. Pour water in the muffin tins you don't fill up that way they don't smoke during baking. The mini muffins probably could have come out at 15 minutes. The outsides of them was a bit too done but they taste awesome. These are so great I'd go to the store just for more sour cream and oil to make them again if we hadn't just got 6 inches of snow! Thanks for this recipe.

My first time making cornbread dressing was a big success!! We did a ham for Christmas so I didn't have any turkey broth. I just used more chicken broth. I also don't use the boxed cornbread. I made Great-Grandma Steinbeck's Cornbread (Johnny Cake) from AR. Just one batch of cornbread was plenty. This was so good. I won't be waiting til next Christmas to make it again, that's for sure! Thanks for the recipe.

These should come with a warning....Don't get started eating them. You can't stop!! They are so good! I followed the recipe exactly. I highly recommend these be on your table for Christmas. I made little bags out of cellophane and gave some away as a gift. Thanks for such a great recipe.

This was just the thing I needed for the enchiladas I was making. I followed the recipe except that I replaced one cup water with one cup chicken broth. Definitely gonna use this from now on instead of buying the canned sauce.

Pretty dang tasty!I've never made enchiladas before. I followed the recipe with a few exceptions that didn't affect the outcome adversely. I used the AR recipe for Creamed style Soup mix in place of the condensed soup. I also omitted the green onions and chopped green chilis. The taco seasoning packet was labeled "hot" and my daughter had to be able to eat dinner, too. So had to leave out those chilis. I also had no canned enchilada sauce. I used an AR recipe for Red Enchilada Sauce. I served this with Spanish rice. It seemed like a lot of work but dinner was delicious! Thanks for this awesome recipe!

Excellent flavor. I omitted the salt and pepper (personal preference) and used Beef "Better than Boullion" Base in place of those little cubes. I wanted to thicken the broth up during the last few minutes of cooking time. I was out of cornstarch, so I made a slurry of milk and flour (1/2 cup milk and 2 Tbsp. flour placed in a cup with a lid and shook the dickens out of it!) Just prior to serving I added in 2 Tbsp. sour cream for added flavor. Thanks for this recipe. I'm always looking for new ways to prepare pork chops. This is a keeper.

Perhaps the best hot chocolate I ever had! I accidentally put in a cup of cocoa instead of 3/4 of a cup so I added an additional 1/2 cup of sugar also. For 8 oz. of hot water I put in 3 heaping Tbsp. of the mix. Thanks for this recipe! It fits perfectly in my old Swiss Miss can.

I did half the recipe, as suggested. Keeping the heat on low the whole time. It took longer than 20 minutes for the cheese and butter to become smooth (more like 40 minutes). I also poured the mixture out onto wax paper, thinking it would work for me. I should have put it in a pan, as it was too thin the way I did it. The flavor was awesome though. Thanks for the recipe!

Just as the name implies, smooth and sweet. I used 2 large tea bags for a 2 quart pitcher (I assume the 6 bags in this recipe refer to those little bags.) I also only needed 2/3 of a cup of sugar. It was plenty sweet for us. The addition of the baking soda really does take away that bitter taste. Great idea! Thanks for this recipe.

In the words of my daughter, "This is better than the honey-mustard sauce at the Sonic!!" I eyeballed the measurements and doubled it to fill up an old honey bottle I had saved. Thanks for the recipe!

I was so impressed that I could make whipped cream with powdered dry milk....So I'm sharing it with ya'll! This makes quite a bit but it doesn't keep long. I also tried it with honey instead of sugar. Came out great. Not as thick as say, Cool Whip, but very tasty and works in a pinch!

Very easy to make! I even messed up and put the melted margarine IN the bread instead of brushing it on the top. Mine only took 35 minutes to bake. This made two free form loaves, one round and one long. Not sweet at all and the texture was chewy. This bread sliced very well and would make a great sandwich bread (no crumbs!). A big hit with the family, too. EDIT: I just made this again yesterday. This time I baked them in bread pans and brushed the butter on the tops before baking.....Made a more crunchy crust and I had crumbs this time. I think I prefer the free form loaves with no butter on top.Thanks for the recipe!

Excellent!! Better than store bought any day. I followed the recipe with the following exception....when you add your yeast to the warm water, add your sugar and nothing else til AFTER the yeast proofs. Don't add the salt til later...I usually add it in the flour, as it kills the yeast when added too soon. After about 10 minutes the yeast was ready so I added everything else then. Let it rise in the (cold) oven with only the light inside as the heat source. It will rise fine this way. Took 27 minutes to bake. This is a keeper! Thanks.

This cake is awesome! Sassyoldlady's picture of this cake made me want to try it. I had only 4 Granny Smith apples and not quite enough sugar. So I used about a half a cup of home made syrup (the Absolute Best Pancake syrup from this site) in addition to a cup of sugar. Baked this in a bundt pan. I baked it for 45 minutes and topped it with the syrup mentioned above. Definitely a keeper!! Thanks

It was unanimous at dinner...these had too much of a soy sauce taste and not much else. I followed the recipe and marinated for about 6 hours. Then took them out to cool before frying them at 350 degrees in my electric skillet.They were saved by the sauce that I made from the marinate. I added some water (maybe 1/2 cup)and about 1/3 cup of honey, brought it to a rolling boil for about 15 minutes. It reduced down to about half what it was. Then I mixed a little cold water and cornstarch together and added it to the sauce as a thickener.I turn the heat down and stir constantly for a few minutes. Thanks for the recipe, though.

Never made my own syrup before. This was excellent....a little on the thin side, but still SO good. Followed the recipe exactly. Be prepared when adding the baking soda....it foams up big time! I let mine cool before we had it on Moms Buttermilk Pancakes (from AR). Thanks for the recipe. I'll be using this one again.

The whole family loved these. I doubled the recipe. I was almost out of milk, so I used evaporated milk. Putting 2 Tbsp. of vinegar in it for 10 minutes to make my own buttermilk. Definitely a keeper! I served these with the Absolute Best Pancake Syrup. Thanks for the recipe.