These are exactly the kind of snickerdoodle my grandma used to make! They came out light and fluffy from the oven. In fact, I even squished my dough balls down a bit after rolling them in the cinnamon and sugar as they didn't flatten as much as I had wanted the first batch.

These cookies are absolutely delicious by themselves!! Add the icing and candy bits for decorations and they can't be ignored. The dough was easy to handle, I refrigerated it overnight before rolling out and I used powdered sugar to roll with instead of flour...which helps the cookies from becoming too tough or flour-y tasting.

This was great, although I did add/change a few things. I browned the beef with a handful of chopped baby bella mushrooms, small onion and garlic. Then I added quite a bit of dried parsley and pepper. I threw in more sour cream and less mayo than noted, added a can of cream of mushroom soup and omitted the beef broth. I also used grainy mustard instead of the powder and a few liberal dashes of Worcestershire sauce. I served over the egg noodles, but to make it a bit fatter (i.e. delicious) I buttered them. I did change quite a few things and it was exactly what I remembered eating as a kid and definitely hit the nostalgic spot! My daughter also loved this.

Not exactly what I was hoping for. I used the full amounts of peanut butter, confectioners' sugar, 1/2 the amount of honey and a good cup full of the powdered milk. It was still too dry, so I added a bit more water instead of honey as other reviewers said it was sickeningly sweet. It was okay, moldable, but not the smooth, playdough like texture that I was hoping for. My daycare kids loved the taste though!

My daycare kids LOVED this recipe! I'm always looking for things that I can make quickly with ingredients on hand and this was perfect! I used natural, chunky peanut butter, an extra garlic clove and Korean roasted red pepper paste (I used a scant Tbsp of this so it wasn't too hot for their little mouths). I also added a touch of sesame oil and toasted some sesame seeds, crushed them and mixed half into the sauce.. I simmered the sauce and it had a nice, creamy consistancy. I added julienned carrots and broccoli pieces sauteed in a bit of sesame oil and topped it all off with the rest of the toasted and crushed sesame seeds. I'm glad I used fresh ginger, I think that really helped meld and mold the flavors together--I also was pretty heavy handed with it, what can I say? I love ginger! Will DEFINITELY be making again!!!

Yummy! They brought me back to Euador where my husband and I first met. I omitted the water steps as that just sounded dangerous to me. I used plantains that were yellow with black spots to get a sweeter taste and cut them about 1 1/2 inches thick. I also followed LatinaCook's suggestion of initially frying them for a shorter period of time--about 2 minutes per side. Then I drained them on paper towels before flattening them (I think it helped to cut down on some of the grease). Then I fried them again as the recipe called, drained and salted...my daughter loves these!

I lOVE this stuff. It's delicious, it freezes and reheats well and my picky cornbread family loves it. It's sweet, but not too sweet and easily adaptable to whatever palate you are serving. I always use a greased and preheated cast iron to bake it in and sometimes add cheese, bacon or jalapenos (and sometimes all of them!) for a change of pace.

I halved the recipe and used approximate measurements and it still turned out similar to what I think it would, had I followed and measured exactly. I added a bit more vanilla than called for and served it warm over bread pudding III from this site. I was looking for something a bit more vanilla-y...this did the trick as far as adding moisture, but was more of a glorified simple syrup sauce than a rich, vanilla sauce that I was hoping for.

I have to admit that I didn't follow the directions exactly and took the advice of some of the reviewers. I used less eggs and more bread (leftover wheat I had on hand), bought found it to be too dry. I will use the right amount of eggs next time as I like my bread pudding to be eggier. I also added a copious amount of cinnamon, walnuts and raisins, a dash of nutmeg and cloves, and topped it with warm vanilla sauce. My daycare kids loved it, so I will probably be making this again...only changing some things.

This was good, just not as flavorful as we expected. I added quite a bit more of the curry powder, around 7 TBS and added a chopped Yukon Gold potato and some peas that I had on hand. I also added some more chili flakes. Definitely not "authentic Indian" but comes close and certainly isn't without taste.

AWESOME. I was craving something warm and comforting since it started snowing this week and this was absolutely perfect. I added a large clove of garlic, 1/2 an onions and a sprinkling red pepper flakes to the sausage as I browned it. I pushed the sausage mix to the side and warmed and thickened the milk in the pan and just mixed the two together. I did however, need to add about a teaspoon and a half or so of bacon grease that I had on hand as the sausage didn't produce enough fat for the gravy. I sprinkled in a TON of pepper (I love pepper) and served over some quick mix, Biscuick biscuits. My daughter devoured them and my husband ate all the leftovers later that night before bed as a "snack." I will DEFINITELY be using this recipe time and time again.

This was SOOO delicious! My entire family loved the smell that permeated my house (I cooked it using a slower cooker) and the sweet, sticky flavor of the final product. I followed the directions for the most part, although I used a heaping teaspoonful and a half of grainy djion mustard instead of the dry and used about a cup of beef stock since I was a little short on ketchup. I didn't slice the pork shoulder either and used a bone-in piece. I cooked it on high for a few hours because mine was still pretty frozen and then turned it down to low for the remaining hours. After shredding the meat (which was amazingly easy) I spooned the extra sauce over and mixed it in. I didn't want too much sauce, so I shredded the pork in a large serving bowl. No leftovers for the three of us!!

This recipe is a blast from the past! I loved eating these as a kid and my child is certainly no different! A wonderful snack to add to my repitoire.

I agree with the other reviewers that this is a wonderful base recipe. I followed the other reviewers advice and sauted up one diced vidalia onion and five garlic cloves in butter. I then added them to the sauerkraut along with some raisins, fennel seeds (I didn't have carraway on hand), ground nutmeg, pepper, diced apples (I only used three) and white wine instead of beer. I fried up both sides of the sliced kielbasa before adding it to the sauerkraut mixture. I also seared chunks of pork in the extra sauerkraut juices and added them. I served it with grainy Djion mustard and it was definitely a hit with my husband and baby daughter.

It's okay, nothing too special. Pretty buttery for our tastes.

I love this recipe!!! This has become my go-to staple for everything that requires a baguette base. These make wonderful pizzas, garlic breads, french toast casseroles...you name it.

Always works for me. This is how I do almost every bread recipe in my bread machine now, the yeast first way is great.

Delicious. I upped the cheese amounts a bit and cut back on the sour cream and cottage cheese (I didn't want it to be too soupy) and added more pasta to the sauce. I also threw in some broccoli about 2 min. before the pasta was done...SOOOO Good. My 1 year old daughter LOVED this.

Delicious, easy and hits the spot. This recipe is great since you don't have to worry about sugar crystallization!

I took the advice of other reviewers and added more strawberries (4 1/2 c.) and I chopped them into quarters rather than slices. I also pureed half of the strawberries and cut down the oil to 3/4 c. A few other changes that I did was to add only 1 1/2 c. brown sugar instead of the full amount of white and I omitted the nuts this time around. My husband and daughter love it, it's got a sweet, caramel taste from the brown sugar and ripe berries. I think I'll add nuts next time for more texture, otherwise I liked it too.