One of the best chickens I've ever roasted. Only thing different I did was set the chicken on a bed of coarsely chopped onions to keep the bottom of the roaster from burning. I think when I make this again I'd double the spices and use sliced limes as a bed for the chicken next time. I served this with SunnyByrd's Byrdhouse Mushroom Barley Pilaf only using thyme in place of the basil, to keep the same flavor tone all through dinner. Tasty dinner! NOTE: I cooked mine at 400* because my rice was cooking at that temp. You might want to as well, unless you want to wait a couple hours longer.

Pretty good. I used sharp cheddar and left out the grapes. I did add just a tbsp. of white wine dijon and onion/garlic powder. This is great on potato bread.

I have to say, these really are one of the prettiest muffins I've ever made. I followed the recipe as close as I could having cut it in half. I did add 1/4 c. chopped walnuts, 1/4 tsp. nutmeg and I skipped the topping and just sprinkled the tops with cinnamon/sugar. I think these are a little too sweet but the flavor is one of the best I've had in a banana muffin. This was right on with cooking time and amount of muffins made. I think this recipe would be perfect with the sugar cut in half and my small adjustments. NOTE: This muffin recipe didn't overflow in my muffin tins like I've had happen with other recipes. I filled each muffin tin with an overflowing 1/4 c. of batter.

Killer. It's like a snooty Chicken Helper. I did add fresh garlic, one sliced onion and half a package of fresh mushrooms because I didn't have enough chicken. I sprinkled just a touch of crushed red pepper flake in the sauce. Very, very good. (My husband thought it was too rich, so next time I might see if I can't slim it down a bit. He also suggested I try this with rock shrimp.)

Good start. I added a little fresh minced garlic with my onions and one tbsp. dijon mustard and a little Frank's Hot Sauce and fresh ground pepper. I did use leftover elbow macaroni that I had leftover from the previous night's dinner, which cut baking time in half.

To make this more "adult" for your sans-kids celebrations, try this with a fifth of Fireball whiskey instead of the red hot candies. Same flavor but with a nice kick. This is VERY good either way.

I've been making this for years. Only change I make is I would have added a packet of taco seasoning. Now, I use a batch or two of Bill Echol's taco seasoning from this site.

I made a couple changes due to what I had on hand. I used cinnamon graham crackers and ground them in my blender with the ice crushing feature. I also did this with two cups of the oats, making part of them more fine to have a good contrast in texture. We have quite a bit of leftover Halloween candy left, so I dug out any Hershey bars and chopped them up coarsely. I left out the walnuts and just increased the cashews and pecans each by 1/4 c. as we're not fans of walnuts. I got most of this combined well with my Kitchen Aid mixer, I had to hand mix it when I added the chocolate/nuts because it was quite a bit of dough and I wanted to make sure I didn't have it unevenly mixed. I used my small cookie scoop to measure out the dough, kind of making the scoop overflow to make the cookies just a little bigger. This is a heck of a cookie....there's a bunch of different tastes and textures. These baked up nicely, eleven minutes at 350* was about right. I let the cookies sit on the sheet for a minute or two to let them firm up before I took them off. I'd make these again. NOTE: You can buy the nuts cheaply at your local dollar store and save a couple bucks.

Great site! Thank you for sharing, Cindy.

Very good! I followed the recipe exact, only chilling the dough for a couple hours before using. The recipe was right on at baking for ten minutes. Absolutely perfect cookies. I did use semi-sweet chocolate chips, to give it a little bite. Toasting the nuts was a stroke of genius. NOTE: Let these sit on the sheet for a minute or two before you move them so they have a chance to "set".

I cut this in half. Probably not the best recipe to cut in half because the dough was really loose. I ended up adding almost another whole cup of oatmeal and another 1/2 cup of flour. As is, this is a nice basic oatmeal cookie. The Kahlua adds a nice flavor. I think that the walnuts and white chocolate chips should be a must for this cookie instead of being optional. That would have really taken your average oatmeal-raisin cookie and made it extraordinary. NOTE: If you are baking this at 350*, 11 minutes is about right for a soft cookie. This makes more of a cake-y cookie, not necessarily chewy. Half a batch made 31 medium sized cookies.

I learned from a friend of mine to stir in peanut butter chips at the last. Oh, boy. Is that HEAVEN!

I make these all the time! Great thing about these is you can buy all the ingredients cheaply at your local discount store. My kids like theirs with a mixture of sour cream/salsa to dip and I like mine with red onions and a half batch of Bill Echol's taco seasoning into my taco sauce or salsa. Whatever I have on hand. NOTE: You can also use leftover fajita filling or taco filling to make this a little more filling.

I omitted the pepper as I was serving this with Herbed Pork Chops in Mushroom Sauce, I didn't think it would go well together. I used all red potatoes as that was what was on sale today and added more cheese, and a 1/4 c. hot milk to loosen the mash up a little. (It was quite thick.) I liked these, my family was indifferent. I don't think they liked corn in their potatoes. I'd like to try this again with Mexi Corn and the jalapenos.

I wanted something comforting tonight for dinner and usually because it was something Mom would make I chose something with Campbells mushroom soup. I had six boneless chops that I browned in butter and set in a baking dish while I quickly made the sauce. I used fresh minced garlic instead of garlic powder and added 1/3 c. lowfat sour cream and 1 tbsp. of worchestershire sauce, as I learned years ago to make a creamier sauce. I did bake this with the sauce over the chops for about a half hour to meld the flavors and ensure my chops were done. Very comforting. And very reminicent of what Mom would make. I served this with Cowboy Mashed Potatoes.

I was short on time today so I cut out the middle man and used Cubbison's herb stuffing mix. Because there was more bread/seasoning in the stuffing mix, I only added a little pepper and poultry seasoning and I doubled the fruits/veggies. The bouillion wasn't needed because I used chicken stock for the liquid called for. I used half cranberries and half raisins and soaked them in hot cider before adding them to the stuffing. This was very easy and I liked it a lot. The family did not. Too bad.

IMO, these were just okay. I made one change, using rosemary instead of ginger. I know that's a major change but I really wanted the seasoning to flow well with dinner. It was good, but not WOW fantastic.

This has got to be one of my favorite egg salad sandwiches from this site. Instead of sweet pickle, I used dill and added just a touch of dill weed. I felt like it needed a touch more of the spices, no need to add more oregano as it's already in the Italian seasoning. I also added a couple ribs of fresh chopped celery. Good stuff. I might add a little more bacon next time.

I make this a lot during the summer. I call it Creamsicle Cake. The extract isn't really needed in the "frosting". If you don't have either and want your "frosting" more orange-y, you can add a half packet of orange unsweetened drink mix (think Kool-Aid) and have it come out close. I stud the top of the cake with mandarin oranges.

No bread machine but I do have a Kitchen Aid mixer. I followed the directions the best I could, warming the beer just enough to proof the yeast with the sugar in the mixer bowl for ten minutes. I added the rest of the wet ingredients, then all the dry. After the dry, I added the shredded cheese. I used Tillamook sharp white. It took another....cup and a half of flour to get the dough less pissy and to get it to grab on the hook and knead. That will happen with most homemade bread that adds cheese. This was a slow riser, for both risings it was about 4 hours, maybe more. I baked this at 350* for just under a half hour. This is a good bread, very crusty and flavorful. I just don't know if it's one of my favorites. If I do this again, I might follow the cooking method of a regular beer bread and forgo the yeast for self-rising flour. Less work and pretty much the same outcome.