Excellent little cookie. I cut the recipe in half, ground the oatmeal down in my blender with my ice-crushing feature and added 1/2 c. dried Craisins. (You don't HAVE to grind your oatmeal down, it's just a texture we like the best.) Ten minutes bake time was exact. Very, very good. NOTE: Half a batch made 26 medium sized cookies. These don't flatten much, or they didn't for me. I think that's because I added the Craisins. You might want to let these cookies sit for a minute or two before you take them off the sheet. EDITED: Half a batch of these little jewels were gone in 24 hours. Sweet cookie but with the dried cranberries, it cut the sweet down.

Great jumping off point. After reading some of the reviews, I thought I could make this a little more "pumpkin-y". I took 1/2 c. pumpkin and whipped it with 1/4 c. powdered sugar and 1/2 c. cream cheese. I added 1/2 tsp. pumpkin pie spice when it was near the end of whipping. I also added pumpkin pie spice to the egg mixture instead of the spices alone. I spread the pumpkin-cream cheese mixture inside of two slices whole wheat bread and made stuffed french toast. I served it with hot maple syrup and bacon. This made for a nice lazy Sunday lunch.

A bunch of us from the Exchange made this recipe together when I found it by doing a search for new recipes using ripe bananas. I used half shortening/half butter and added 1/2 tsp. ground nutmeg to the cinnamon-sugar mixture. Not only did my family love them, but so did my neighors and my son's first grade class. Soft and chewy, this is an excellent twist on Snickerdoodles.

Another favorite winter cocktail! This is best with homemade eggnog, heavy on the nutmeg.

No Creme de Cacao, so I used Cask and Cream's Chocolate Temptation. Much better with both the chocolate and mint liqueur doubled.

One of my favorite winter cocktails. For best results, make homemade cocoa and top with fresh whipped cream. Great for those late night's wrapping presents by the tree!

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.

Just okay. I used sharp cheddar and left out the grapes. I did add just a tbsp. of white wine dijon and onion/garlic powder. I spread this on potato bread. NOTE: This is best eaten right after you make it. It's really unappealing the next day.

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 1/2 c. chopped roasted 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 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. EDITED: I have made this muffin recipe three times since first reviewing it. It has become our favorite banana muffin to date. I did cut back the white sugar to just under 1/4 c. and added one more banana, chopped TO HALF A RECIPE'S WORTH. The toasted walnuts I added really make this stellar.

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.