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Yum. YUm. YUM!!! I was a major skeptic, but was won over after one nibble! I took a few down to my favorite watering hole and had a few guys actually "order" some - I have to make 8 dozen of these bad boys tomorrow! I did not use the heat reducing method, mostly because you just don't do that to a habanero. It's supposed to be hot. The only critical remark that I have to make about the recipe is that my cookies took more like 15 minutes to bake. Otherwise - perfection!!

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Amazing Spicy Grilled Shrimp

Reviewed: Feb. 15, 2009

Made this for Valentine's Day supper. Served with steaks, baked potatoes & tossed salad. Lots of left over steak - no left over shrimp!! I couldn't find Asain chile paste. I used Chipotle sauce, and seemed to substitute nicely. Will make this recipe again.

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French Bread Rolls to Die For

Reviewed: Mar. 31, 2008

These are super! I made them to serve with the French Dip Sandwich recipe from this site. As noted in other reviews, I doubled the sugar and the salt, but used garlic salt instead of table salt. These are so easy to make and delicious!

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French Dip Sandwiches

Reviewed: Mar. 31, 2008

This was so good and so easy! I used a pork roast instead of beef and canned beef broth instead of the buillion since it's what I had on hand and it was snowing outside - it still turned out awesome! I served this with French Rolls to Die For, a recipe also found on this site. I will absolutely make this again.

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Aunt Cora's World's Greatest Cookies

Reviewed: Jan. 5, 2002

I've made this recipe several times...in fact, I've all but scrapped my other cookie recipes. My whole family loves it and guests have requested the recipe. Every batch I've made comes out thick and stays soft and chewy. Thanks for an excellent recipe!

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Chicken and Dumplings III

Reviewed: Nov. 27, 2001

In the midst of a winter storm, I found myself wanting chicken and dumplings. All I had was chicken breast in the freezer and had always boiled whole chickens before to make the dish - but I wasn't about to go to the store. I found this recipe and it beats the pants off of mine! I tweeked it a bit by adding a few shakes of poulty seasoning, a chix bullion cube or two and carrots. I also thickened the stew just a little with corn starch and water as we like ours very thick - but this was delicious and sure to be a winter staple at our house.

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