I used real buttermilk instead of soured milk and doubled the recipe. I let the batter sit for 10 minutes while my griddle heated up. There were no survivors. We ate every last bit. I served this with Absolute Best Pancake Syrup.

I doubled this recipe. I used dark chocolate chips, chunky peanut butter and added 3/4 cup of Reese's peanut butter chips and 1/2 cup chopped pecans. I did grind half the oatmeal down in my blender only because we like the texture of it, mixed with the bigger pieces of oatmeal. The batter was still a little loose, so I did end up adding another 1/2 cup or so more oatmeal. For me, 9 minutes at 350* was the perfect time. This made 54 medium sized cookies. Good flavor, very nice. I'd make these again.

I made this just a little different. I combined the cranberries, half the sugar and jam with a touch of orange juice and orange zest. Because I had NO room in my oven, I brought this up to a boil on my stove and cooked until the cranberries started to pop. I took it off the heat, and once the sauce cooled a bit, I stirred in the pecans. Don't know about a dip but this was a nice cranberry sauce. Different. My kids especially liked it.

I cut this in half and used half the amount of salt(used sea salt). I also used fresh ground pepper. I really enjoyed this as did my oldest but my husband and youngest were indifferent. I think had I not browned the flour in the butter, like I was starting a roux, this would have not been as good. I think that step is extremely important.

This was pretty straightforward. This was the first time I whipped egg whites and had them actually whip up firm. I did chill my Kitchen Aid bowl, whip and I kept my egg whites in the fridge until go time. I did add a little ground cloves, a capful of vanilla extract and used pecans instead of walnuts. I don't know what whipping the egg whites does, I did had a fluffy high pie until an hour after bake time. Then, it fell. I might skip that step next time and see if it REALLY makes a difference. This might be really good with a touch of maple flavoring in the pumpkin mixture. I also might take another reviewers advice and add just a little more flour to the topping. This is a very pretty pie and really not all that difficult to make. I'd make this again, with a few changes.

Nice basic sauce, without too many steps and not overwhelming taste-wise. Good to add the little touches that make a dish your own. This took no more than twenty minutes to prepare. Great for a pre-Thanksgiving dinner.

Wicked sweet but oh, so good. This is also good with either a small package of mini marshmallows or half of a bag of shredded coconut. Want it even pinker? Add in a drop or so of red food coloring.

Wicked! It really does taste like one.

Taste wise, this gets five stars. I used two tsp. vanilla and used half semi-sweet and half dark chocolate chips. I made no other changes. Looks, this was a three. I don't know if it's because I made these smaller that they turned out brown and greasy looking. I baked them for about 12 minutes and the cookies were formed with my small cookie scoop. These were a pain to get off of my cookie sheets as well. I would like to try these again, maybe adding a little more flour perhaps? Maybe using half shortening/half butter? I think maybe because my son helped me make them there might have been a mix up somewhere because I know these cookies are highly rated by many reviewers.

Tried it once as is and I kind of felt like there was something missing. I then made one with 2 jiggers pumpkin liqueur, 1 jigger rum and 1 jigger irish cream. With the irish cream it was just perfect. I shook it until my martini shaker was frosty. Very smooth and pumpkin-y. NOTE: This is quite strong. If you are a lightweight, you might want to cut it with a little club soda or more cream.

Good jumping off point. I used leftover pork roast from last night, my homemade fajita seasoning, doubled the onion, and used three peppers. We garnished it with sour cream, sharp cheddar and milk salsa. Filling dinner and not the same dinner we had before.

Only time I ate this was when I was pregnant with my last baby. For me, the bread had to be toasted and the peanut butter, crunchy. I know I really enjoyed it, though.

Used only one can of soup, added another 1/2 c. of cheddar cheese and a little milk. I omitted the chicken because I was going to serve it with a pork main dish. We all ate a bite or so then passed on the rest. It was a waste of time and ingredients.

I doubled the recipe and cut out the sugar. Very good. My husband compared these to a popular steakhouse potato he had once before.

Instead of cutting slits in the roast, I coated it with garlic powder, onion powder, sea salt and fresh ground pepper before braising the roast in hot oil/butter until it had a nice sear on all sides. After that, I set the roast on a plate and threw in two sliced onions into the hot butter and lovely roast bits and scraped the pan. I let the onions saute a bit until nicely browned, then added half the amount of vinegar and finished scraping the bottom of the pan, then added the thyme. I poured the onion-vinegar mixture in the bottom of the roasting pan, then placed the roast on top of it. My roast took just a little longer to cook because mine was a monster but when it was done, it was fragrant and falling apart and all kinds of noms. I don't know that I would use vinegar again unless I WAS serving it with mashed sweet potatoes or an apple side dish. Next time, I might try this with either white or red wine. As is, it's a tastyrecipe with the ingredients called for with a couple changes thrown in. NOTE: Basting is key to make this so moist and fall-apart-y. You don't have to do it constantly but every half hour or so is sufficient.

Easy? Sure. Good? No. I followed the recipe exact. Next time, I'll stick with a tried and true recipe and make my go-to blossom cookies. I'm ticked I wasted my time and money on this recipe.

I've made this for my family twice and we all loved it. I sauteed the peppers with the onion and a little fresh minced garlic in a little of the butter before I added it to the potato mixture. I did use full fat sour cream and I used Cracker Barrel's sharp white cheddar. I also used the southern style hashbrowns(which are the cubed frozen potatoes). I garnished mine with Frank's Hot Sauce but my family ate it as is. This is also good with chopped cauliflower.

If you make these "cups" a little thicker and fill in the gaps a little more, you can bake an egg in them and have a HECK of a breakfast, with a side of covered and smothered hashbrown potatoes and a thick biscuit.

Mom made this when my sister and I were kids. Instead of using frozen mixed veggies, Mom would use frozen broccoli. She also doubled the cheese. I want to say she added whatever spices she had on hand as well and added a soup can of milk. Great to make to take a walk down memory lane, but needs a little more gussied up for me now.

Quite simple. Little hard to mix with my ancient Kitchen Aid mixer(and then my poor little spatula)near the end. I also used dutch processed cocoa powder, too, as I've learned it's the best. Only thing I did was add just a little more white chocolate chips and a 1/2 c. of chopped pecans. I did chill the dough for just an hour or so, but that's a personal choice. I'd make these again. NOTE: Nine minutes was right on for bake time, I baked them for ten and let them sit on the sheet, they were a little dry. This recipe made me 35 medium-sized cookies.