Living close to Millersburg myself I am familiar with the Amish peanut butter spread, and it is awesome. The only thing I did different was replaced some of the dark corn syrup with Maple syrup. Believe me, we go through a lot of this..toast, pancakes, waffles, hot bread, graham crakers,you name. This is so delicious.

I am an Appalachian "kid" and bean soup was a staple in our family. Here is a little trick I learned. Cover your beans, nothing else added, with cold water, and bring to a solid boil for about 10 minutes. Remove the pan DON'T DRAIN and SET THE PAN IN YOUR SINK. Throw in about 1/4 cup baking soda, (in the hills it's a handful) and stir like crazy until the foam that will appear disappears, (don't worry if the foam looks green). Drain and rinse very well in cold water to remove all the soda flavor, then start recooking according to the directions. Doing this, you won't have to soak the beans, it cuts your cooking time, and removes maybe not all, but most of the "gas". More soda, less gas. The reason for setting the pan in the sink is that it will foam quite a bit and could go over the sides of your pan. BTW, never used a bay leaf in my life for bean soup.

We have made this tea for years and enjoy it completely. Like any recipe of this nature, you can tweak it to your liking. A little more tea, little more Tang..add presweetened lemonade... Or, you can do what we do..I have extra tea and extra Tang available and you can add more of what you want..or not. One thing I like to do when I make a pot of this is to use whole cloves instead of ground cloves, and throw (well gently lay) a couple orange slices in. Makes a great holiday drink.

This is a wonderful recipe with just a couple modifications to suit us. First I used low sodium chicken broth in place of the wine, then I sprayed melted butter over the stuffing before baking which slowed down the browning/burning. Last, and probably most important, NO SALT. For someone on a sodium restricted diet, between the ham, soup, sour cream, cheese and stuffing this is almost death on a plate unless it is modified to use as much low sodium products as possible. For a restricted diet, this is definitely not a "cake and eat it too" recipe.

We renamed this the PMS cookie. Excellent for the chocolate craver or lover. To those who are finding the cookie dries out, the secret is to bake them the least amount of time and then to immediately put them in an airtight container as soon as they are completely cooled.

We love this recipe so I make it often. I don't peel my apples, just core and cut then I leave out the raisins and onions and substitute 1/4 of the Mayo with Miracle Whip, plus I use whatever nuts I have on hand, and walnuts are great in this. As far as the amount of curry, I use more than is called for, but this is a matter of personal taste. Definitely better the next day...if you can leave it alone the first day.

Too sweet, too rich, and too much of a mess. It would not set up the way it should and came way too soft to even cut. I even tried putting it in the freezer for a little while. I tried two batchs and definitely will not try this one again. I would have given a 0 rating if I could, but that wasn't an option.

Even if it is very rich, this is one of our favorite bar recipes, and so easy to make. I did make one change, more for my benefit than anything. I just use one cup of crumbs, chocolate chips, butterscotch chips, and coconut. This makes a nice balance of flavors, plus I can remember the recipe better. Also, I found that if I put the condensed milk over the coconut the bars come out with a more chewy texture. For easier cutting, let the pan come to almost room temp and then spray your knife with cooking spray before cutting. Also, this is so rich to begin with that you can't tell if it is butter or not so I use margarine.

This is beyond good, this was excellent, even as written. Of course I had to play with it. I only used 3 eggs, then used 1/4 cup white sugar, and 1/4 cup brown sugar which were plenty as I served it warm with a caramel sauce. Totally awesome. I did make one mistake though. Both times I just made an 8 inch sqaure pan...next time it will be a 9X13.

This pie is great just the way it is, but if anyone has read my reviews, you know I can't leave well enough alone, so... I added a box of dry instant lemon pudding for more body, then took lemon sandwich cookies, put them through my food processor to fine crumbs (where DOES that filling go??) then took 1 1/2 (or more) cups of the crumbs with about 5 TLB (or more) melted butter and made my crust out of that. Then took a couple spoonfuls cookie crumbs and sprinkled on top. AWESOME!! (And I don't even like lemon pie). To be even more different, take 4 oz. softened cream cheese mixed well with 1/2 confectioner's sugar and spread this in the bottom of your chilled crust before putting in the lemon mixture.

I cook twice a week for a group of veterans and a couple weeks ago they threw out the challenge that I couldn't make SOS for them..the ARMY way. Well, when they said that, I said, "Wanna bet?" I won the bet. They devoured this like starving vultures. It is easy, quick and can be served over toast, plain bread, biscuits (which is what I used) rice or potatoes. I didn't change anything, BUT I did have a bowl of finely chopped onions so they could put their own on top which is how we always ate it. Thanks for sharing this recipe.

I made this cake for a Father's Day dinner, and everyone loved it. BUT!! I accidently had limeade instead of lemonade, but decided to use it anyway. (Measured it out when thawed since this was a large can). It was excellent. I was real leary of the pouring this on top of the cake, but it was fine. I also iced this, but cheated somewhat. I took a tub of white butter cream icing, heated it in the mircowave until melted, then added 3 TLB leftover limeade and 1/2 cup, give or take a little, confectioner's sugar, mixed well, and while still warm poured over the top of the cake. When it set up it had a nice semi-glossy sheen, perfectly smooth, and was great! This cake was the hit of the dessert table and I will definitely be making it again.

Talk about a marriage of flavor! This was wonderful. I made about 3 gallons (quadrupled the recipe) for some veterans and was really disappointed that I didn't have even a spoonful to bring home, but they sure were smiling. I only made a couple of modifications. First, I used 3/4 beef, and 1/4 ground pork for the meatballs. I made the meatballs ahead, (large marble size) and browned them in the oven at 350 for 20 minutes. Then, instead of using fresh spinach which was just too darned expensive, I used well drained frozen chopped spinach, and added diced celery, then some diced cooked chicken. Believe me, no one complained. Also, intead of shell pasta, I used the smallest I could get as it is more for show instead of flavor anyway. And, because I was serving so many, I just added the parmesan cheese right into the broth. OH! One thing..if you do go beyond doubling this recipe, cut way back on the eggs. You will use more meat, but won't need as many eggs. Okay...I'm done now.

This was a great recipe for meatloaf. I do have a little tip for those who mentioned the grease. Use 2 disposable pans. Poke small holes in the bottom of 1 pan along the sides, then place that pan inside the other disposable pan that has a small ball of foil in the bottom (so the bottom of the top pan won't rest on the bottom of the second). As the meat cooks, the grease will drain down into the second pan, leaving the first one, and the meatloaf, fat free. Works for me.

This is excellent, and you can add more, or less coconut and pecans to your liking. One thing I would stress though, use real butter, don't substitute. Try this on top of an oatmeal cake.

This crust is so good. I did add 1/2 C. more coconut for a thicker crust, then made a chocolate coconut filling with almonds and a whipped cream topping. Oh my!! Almost better than..well, it was really good.

My husband loves pickled bologna, but we cannot find it in the stores anymore. So, I decided to use this recipe with ring bologna. I have made it twice. The first time exactly as the recipe is written, (minus the food coloring) and the next time I reduced the water by 1 cup,and added 1 TLB. hot sauce. We preferred the second batch to the first. Just our preference. Either way, thanks for the recipe.

I wanted to make a couple comments since I am the one who submitted this recipe and parts were edited out or changed before posting. First, any flavor of jam will do. Use your favorite. I just happen to like homemade strawberry freezer jam. Also, this recipe does NOT require the milk to be 2%. Whole milk is fine. And, for optional added elegence, you can use a creamed mixture of 8 oz cream cheese, (softened) 1 cup confectioner's sugar and 1 tsp of vanilla. Beat until creamy and spread on roll before spreading jam if desired. This creamed part is just a nice added bonus. Sorry, I don't know why this were changed or left out of the recipe.

We loved this recipe, and the only thing I changed was using 1/2 mozzarella and 1/2 shredded cheddar chesse, and used a parmesan/romano cheese mix, putting 1/4 C in the cheese mixture and reserving the rest for the top. Here are a couple of tips I have learned over the years about stuffed shells that the novice might find useful. First, I mix all the cheeses & spices together with my mixer. This not only breaks up large curds of cottage cheese, and thoroughly blends the spices, but will make the end result more creamy. Second, follow the directions on the box for the shells BUT cook the shells 2 1/2 minutes less than it says, then immediately cover in cold water, but remember to keep the water cold. Drain, and let shells air dry before filling. This way you can just open them with your thumb and index finger for easy filling and they aren't as easily torn, plus the pasta stays firm. (Covering them with foil while baking will keep them from being dry also.)

Following the recipe with the white cake and syrup I wasn't impressed, so have to give it a 3 star rating that way. However, following other reviews I used a chocolate cake with hot fudge ice cream topping (Hershey's)instead of chocolate syrup, and this was much better. The guys I made it for, (using chocolate cake and fudge) loved it. If you want to make the "Baptist" version use Peppermint extract instead. BTW, for those worried about the alcohol, it dissipates with heating leaving only the flavor, and you can always use peppermint extract for the topping if you are worried about children.