Followed the recipe exactly. These are great! Soft and chewy, but the sugar on the outside gives them a little bit of crunch. Great flavor, too. My grocery had MANY choices for molasses. Who knew?? I chose the "mild" version and it seems just right. Also, the recipe makes lots and LOTS of cookies. I accidentally burned a dozen and still have WAY more than I know what to do with!

Well, this is very good. I feel like it's the perfect base to be truly excellent, it's just missing a little something. I ended up only using 1 cup of 1/2 & 1/2 because the roux and the pumpkin were already creamy and thick. And frankly, the extra cream would've made it just a bit more bland. The spice is nice, the flavors good, just needs a little oomph. Maybe some good maple syrup to round out the flavors? I'm not sure. Also, I'm not super familiar with canned chipotles in adobo, but mine still had the seeds, which I put in the soup, which are a bit disconcerting when they end up in your mouth. Should I have seeded them? Would've been a mess. Great start, though, and still very good as is. Thanks!

Truly wonderful. I only got to taste a bit before it was gobbled up by others, but the tomatoes maintain a very nice tartness which is perfect against the cake. I intended to use cream cheese frosting, but was told that it was too good on its own--so we went without completely.

Really, really moist and light. I cut the recipe down to about 1/3 (1 egg, 2 bananas) to make just one regular sized loaf. I also used light sour cream. Adapted baking temp to 325 degrees for one hour, and it was perfect. The cinnamon sugar coating in the pan is a really nice touch, too. A keeper for sho!!

Absolutely delicious. Deemed "my new favorite pie" by a very picky friend. I thought it tasted like a blend between apple and cherry pie. I will soon be famous for this pie. :)

YUM!!! Made 4 different flavors: the original recipe (with almond and vanilla extracts instead of anise), original with Grand Marnier and orange zest, original with dried cranberries and walnuts, and original with chocolate chips. I also melted a combination of semi-sweet and dark chocolate chips and coated half of each cookie. Now all you need is a cup of hot coffee for dippin'...

These were very, VERY good. Watch them carefully, because they overbake quickly. I did one batch with seedless blackberry and one with red current, which were my favorite. :)

My grandmother asks for this recipe every time I serve it! I use fresh asparagus and shrimp. It makes the texture and flavor sooo much better, without jacking up the price too much.

Yummy and easy!!! The ultimate comfort food. We didn't even get to have any leftovers...

This was soooo easy and amazingly delicious! I didn't have any white wine on hand, so I used vermouth. I also substituted chicken boullion and water for the chicken broth. The rice was amazing and complemented the chicken perfectly. And the best part? This all happened in one pan!

Mmm, mmm good! A quick and easy way to make a truly elegant appetizer. I tried to reheat ours, however, and it almost exploded!

This is really outstanding. I made a big pot of it for my fellow actors between performances, and they ate so much they could barely perform the next show! I cooked the meat the day before, and as someone suggested, put the sauce in the refrigerator for awhile, which allowed the fat to harden on top. It was then easily removed. I found the sauce to be a little runny, plus I had mistakenly used mesquite flavored smoke instead of hickory, which I prefer. So, I too made an extra batch of sauce, and ended up combining it with the sauce the meat was cooked in. I put enough in the crock pot to coat the shredded meat, and served the rest on the side. It was truly excellent. I can't imagine throwing out the first batch of sauce, it had so much flavor from the meat. It just needed a little boost. Thanks!

Oh my, oh my!! I do believe this tastes better than anything you could get from a store, it's so easy, AND there's no raw egg! Could life get any better? This stuff is amazingly good.

Very easy to make, and they disappeared in minutes. The sauce is perfection!

Makes a very moist, wonderfully rich cake that even tastes perfect a couple of days later (if it lasts that long!) I served it with homemade whipped cream and fresh raspberries. Mmmmmm! Seconds and thirds were had all around!

My husband is not a tofu fanatic, but he ate everything on his plate--reluctantly. We both agreed that this dish was even better when reheated the next day.

I, too tried this method using a dry rub, and only adding sauce at the very end. The ribs were tender as could be, and clean-up was a snap! A great way to do ribs--maybe even better than the grill!

Oh my goodness! This is as good as you can get in any restaurant. I was a little worried because the egg coupled with the okra's natural "stickiness" made sort of an ooey-gooey mess when I tried to roll them in the cornmeal mixture. But once they went into the oil, they fried up perfectly and were deelish! In fact, I'm making them again tonight! Thanks.

Mmm, mmm good! Now a standard at my table. An excellent sauce to go with filled pastas.

I had some fabulous comments on this hummus. I thought it was much better than what is served in the local restaurants. Great recipe.