Should be corrected: this recipe is specifically for gingerbread houses as it is, like the other reviewer stated heavy and hard, but as you would think walls should be. I would find a chewier recipe for cookies, but for gingerbread walls, roof and other structures, this is perfect: )

Delicious! I have never made fudge before so I was nervous, but everyone told me that it was the best fudge they've had for a long time, perhaps ever. This will be my new Christmas tradition! I didn't check for the soft ball stage or anything, I just followed the directions. Put it on medium heat and once it starts boiling wait five minutes. I whisked the evaporated milk/marshmallow cream mixture constantly the entire time and actually got quite a burn from a popping bubble. I didn't mix the walnuts in, but waited about a minute after I had poured it in the pan and sprinkled them on top. By this time, the fudge has started to set so I just took my hands and pushed them in with gentle, but firm pressure. I saw little brownish chunks in the mixture as I was whisking (probably from burnt sugar) but I kept at it and the finished product was very creamy, completely sinful and perfectly formed! Thanks!

These are the first blueberry muffins I have ever made from scratch and they turned out surprisingly well. I made a few changes and was surprised to see that alot of people had made the same changes. I used buttermilk instead of milk and had to use about a half cup or even a smidgen more. Brown sugar instead of the white for the topping and I used fresh blueberries even though they were sooo expensive in the middle of winter. I would definitely halve the topping as it made way too much. These are definitely the best made-from-scratch bleberry muffins I've ever tasted, so five stars it gets!

This is a great start, however it needs a little tweaking. The amount of cloves is overpowering, next time I will only use half the amount, maybe less. I doubled the cinnamon, but next time I will triple or quadruple it. I used about 3/4 cup brown sugar, but they definitely could be a little sweeter. The dough was pretty hard to work with even though I chilled it, but I love the chewy texture it yielded. I also used butter instead of margarine because of taste and trans fat. I have a feeling these cookies are going to be five star the next time I make them with the modifications, but as written they only get three or four.

This is my default pancake recipe now as it makes these wonderfully fluffy, tender pancakes. Between this recipe and Ranch Dressing II I will always keep fresh buttermilk on hand from now on!

Delicious! I used a portabella for the base and it was a tad tough so I think next time I will go through the trouble of cleaning/de-stemming the smaller specimens. I also used italian breadcrumbs and only used the butter in the stuffing, omitting the butter to be drizzled. Very tasty and I don't miss the extra butter one bit!

Strange to rate my own recipe, but I just wanted to add that many different things can be added to make this recipe your own. Chipotles, mexican oregano, cumin, pumpkin seeds and raisins are all great additions and generally every cook has their own version, my recipe is just a starting point to create your own masterpiece!

A red velvet cake is NOT a chocolate cake! It is, in fact, a buttermilk cake and there are some recipes that do not even contain the cocoa. Great frosting if it is completely cooled, but I think the cake itself may need some tweaking.

I know I may be beating a dead horse, but this ranch dressing is fantastic! I mixed about 8 batches worth of seasoning together and added about 3 teaspoons of the finished seasoning with the cup of mayo and 1/2 cup of buttermilk. I knew this dressing was delicious when I had to go out and immediately purchase veggies just to dip in it, but I had no idea I would be polishing off the whole batch in one weekend. I usually only purchase Hidden Valley Ranch, but this dressing is like a gourmet restaurant ranch and is far superior. I even tried to use up the rest of the HVR I had in the fridge after finishing this and almost gagged at the taste of that bottled stuff. I definitely recommend letting this dressing sit overnight as to allow the flavors to mingle and the dried herbs to reconsitute (if you can let it sit that long!) Truly addicting!!!

Ok I know this is the 1000th+ review, but I thought it deserved one more 5* rating. I used half white and half brown sugar and added some pumpkin pie spice, but otherwise stayed true to the recipe and it was delicious! I highly recommend!!!

An extremely fudgy brownie. The first time I made these I kept checking/toothpicking them which prolonged the cooking time and also made them a tad underdone. The second time I just left them in the oven until the timer sounded. Very tasty but you have to be craving a VERY fudgy brownie - awesome with vanilla bean ice cream.

Very delicious appetizer. I brought it to work an hour ago and have already given the recipe away twice. I added a package of cream cheese, used a couple shakes each of cayenne and garlic powder and molded into a ball, which I rolled in chopped pecans and covered with seedless raspberry jam. I think strawberry jam may go better with this dish, but that's me. I also think this is much better on Ritz type crackers than Wheat Thins. Looks very fancy with minimal work and tastes fabulous! Update: I have since made this ball with red plum jam and I think it to be MUCH better than the raspberry and you can usually find a generic.

A wonderful recipe! The measurements seem to use an odd amount of ingredients, so I modified the proportions. I used 1 bag of semisweet chocolate morsels, 3 T of butter, 4 T of sugar, 2/3 cups water, yolks from 5 medium eggs and 1 pint of whipping cream. Whatever chocolate you use comes out very strongly in the finished product, so a good quality chocolate is key. I am already fantasizing how next time I will try white chocolate, or perhaps milk chocolate. Thanks for a great fattening recipe!

A very good enchilada sauce. Thanks for a great recipe!

This is the best teriyaki sauce ever made! I substituted 2 teaspoons of hot chili oil instead of the black pepper and red pepper flakes and ended up with a the most flavorful, perfectly spicy sauce ever. The spice factor lessens while cooking so up to a tablespoon or more of the chili oil could be added. I can't imagine anyone would want to reduce this sauce as it is so flavorful, so to thicken it I add a cornstarch/water mixture while I am cooking with it. Wonderful proportions and very versitile; also good with a little onion. Better than any Chinese restaurant-that's for sure! Update: I recently took this sauce out of my fridge after sitting for about a month and let me tell you! It is even better - if that is at all possible!!!