So, I tried these with shortening rather than butter because it's what I had on hand (I know....I know...how could I not have butter in the house!?). They are a great sugar cookie and seem like they'd lend themselves really well to transitioning right into snickerdooles. With shortening, they are moister in the middle....I made flattened golf ball sized rounds and baked for 11 minutes and they were perfect....slightly crispy on the outside, chewy inside.

Reviewed On: Oct. 27, 2009

I went with the straight forward recipe and they were delightful. The topping really makes these muffins extra delicious. Moist, slightly buttery, yummy. Definitely will make these again.

Reviewed On: Oct. 15, 2009

This was my first chili ever and for a chili novice, I will say this was super easy and came out pretty good. My biggest change is that since I read the critiques of this recipe were that it was bland, I added two jalapenos. If you like heat, then that really kicked it up. I also added a can of corn to balance the heat with some sweet. I'm not entirely sure why celery is in here, I feel like it made the taste a little too stew like. I'd omit that if I make this again. I used a full cup of onions because I love onions in my chili and even that was pretty mild on the onion. I'd add more next time. I will be looking for ways to season this better without necessarily making it too hot, but I think this is a great base/starter recipe for chili, especially if you like it meaty.

Reviewed On: Aug. 20, 2009