The perfect recipe for SOFT molasses cookies WITH these following revisions: Use butter and dont melt it like stated, just make it room temp for mixing w/ the sugar. Use brown sugar in place of the white in the mix. Last, dont cook for full time stated. Mine were perfect at 7 min - not any longer! Just until the cracks form around the edges and the center still looks a little "gooey". They will firm up when cooled. Store in air-tight container with a piece of bread and they will stay soft for a good week or more (IF they last that long). I also added some white chocolate chips for a twist on the usual. Made this recipe twice - 1st following the recipe to a "T", 2nd with my changes. 1st time they came out hard and 2nd they came out VERY soft. Glad I gave it a second shot. A keeper now!

Reviewed On: Nov. 23, 2009

I used this recipe as a starting point for my meatloaf. I love the meatloaf they serve at BJ's Brewery so I altered this to resemble it. I use half angus hamburger meat, and half plain ground pork. I saute the onion and garlic, but add finely chopped red and green bell pepper, celery and carrot to it as well. I also substitute the breadcrumbs with panko breading (italian seasoned if you can find it). I also throw in a heaping handful of finely grated parmesian cheese to the mix. I add a little garlic powder, salt, pepper, and oregeno to the mix too. All of these make an amazing flavored meatloaf.

Reviewed On: Aug. 27, 2009

This recipe is great with a few tweaks ( i know, i know, i hate when people alter the recipe's to the point where they are different, but this one needs the changes). First - too much oil! I cube the chicken and cook on the stove with a touch of sesame oil, soy sauce, and ginger. Also, cook the rice beforehand (just use the 5 min rice), and then spread on a cookie sheet and bake until golden brown). I personally prefer snow peas over green beans, and I added some shredded bok choy the last few minutes of simmering (can also use cabbage). With the reduction in oil, this recipe has a fresher more veggie taste to it and the broth just tastes so much better. I also ended up needing more liquid for all the veggies i added, so i used water and added chicken bullion.

Reviewed On: Aug. 27, 2009