I made this for Thanksgiving, and plan on making on Christmas... I only had 32oz of cidar, but I kept the spices the same because I simmered it in a pan for an hour instead of a crock pot. I reduced the sugar to 2 Tbs. Also, I didn't have cheese cloth, so I let the cinn sticks float around, and put the other spices in a tea ball. This makes the house smell great too!

Oh yeah, this rocks! I doubled, and placed in a 9x13 pan. As others suggested, I sifted the peppermint pieces and placed the tiny ones between chocolate layers, then mixed the remaining tiny pieces into the white chocolate. Save yourself some waiting time and freeze the layers of chocolate. Make sure you wipe the outside of the double pan before pouring, or you may end up with drips of water on/in your chocolate.

I made a few minor changes: I left out the powdered milk and additional oats, replaced the water with warm milk (to give the bread a richer flavor, and keep the bread moist), and used 1.5 cups each of wheat and white flours. I also let the butter sit in the warm milk a bit to soften it up. This bread came out VERY moist, and a beautiful deep caramel color, but the flavor wasn't as unique as I expected it to be. Still yummy though!

A great sweet and slightly savory cookie! I love making slice n' bake cookies around the holidays because the rolls of dough can be made a week or two ahead, then baked closer to gifting time. You can even store the baked cookies in the fridge a few days before frosting. As a sandwich cookie, 1/4 inch is almost too thick, so I suggest thinner slices. Save yourself some time by throwing your pecans in a food processor. The secret to this recipe is the brown butter in the filling. The cookies alone are good, but the filling makes this a great cookie.Definitely double the filling. My one change was to use milk instead of whipping cream in the filling, and I needed more milk than called for.

These tasted great! My pasta said to cook for 11 min, and I cooked for 8 which was perfect. I used closer to 2 cups each of medium cheddar and jack cheese, and about 1/4 cup shredded parm. I left out the bread crumbs because I don't care for them much on my mac. I was concerned the sauce would be too thin, but it firmed up perfectly. I also covered the mac with foil and cooked for 20 minutes to avoid browning. A nice change to the casserole mac & cheese dish, but I didn't care for the clean up so I'm not sure if I'll make again...

This is a good recipe to modify to suit your salad preferences... I left out the oranges since I don't like them in my salads, and used homemade balsamic vinaigrette instead of ranch. I already had Baked Honey Nut Chicken (recipe from here) in the oven when I decided to make into a salad, and it went well with this recipe's ingredients. I also added more veggies that I like in salads like cucumbers, carrots, and sweet peppers.

I made these into garlic cheddar biscuits by reducing the sugar to 1.5Tbs, adding 1tsp garlic powder (Ok a little more. We like garlic.) and 1/2 cup shredded cheddar. I left out the water, used 1/2 cup whole milk but ended up having to use 3 cups flour. My mashers were from the Moe's Fabulous Mashed Potatoes recipe which uses Yukon potatoes instead of Russet. These were very light and fluffy with a slightly different texture than regular mashers. Lastly, at 450 after 15 minutes, the biscuit bottoms were very dark, but insides *just* finished. Next time I'll either lower the temp and cook longer, or move the oven rack up one.

I picked up Yukons by mistake, but really wanted to make mashers, so I used this recipe. Spot on with the Yukons! The texture is different, but we enjoyed it. I left out the nutmeg (just seemed odd to me), used skim milk, and added a little extra butter. Oh! I used my leftovers to make Tender Potato Biscuits from this site. These were great too.

Delish! My new ginger cookie! I replaced the white sugar with 3/4 cup brown sugar, and added 1/4 tsp white pepper (black works too) for more kick. IMO, to make these a true "ginger" cookie it needs more than 1 tsp dry ginger, so next time I'll grate some fresh ginger too. 15 minutes would've burnt these. I think 10-11 minutes is a more appropriate cooking time.

My switcheroos: I used Crimini shrooms cut chunky so they wouldn't cook down to nothing, added the garlic at the end of sauteing to prevent browning, used regular onion instead of green onion, and only partially sauteed the onion/shroom mix since they would continue to cook in the broth. I followed Nixichick's advice about soaking my brown rice prior to cooking, but I still used chicken broth. This was a nice change from plain rice, and went well with the Grilled Fish Steaks we had. Will move to the Keeper file.

This was a nice way to dress up flank steak, and is a good basic recipe for "fine-tuning" to meet your personal tastes. My changes: I didn't have tenderizer, so I decided to marinade for 1.5 hours in 1Tbs red wine vinegar, 1/4 cup canola oil, and 4 big cloves chopped garlic. In addition to the bacon, I added shredded parmesan and thick-sliced mushrooms. I used regular salt instead of seasoned salt, and no garlic powder. I also soaked the toothpicks to prevent burning. Next time I'm going to add either cooked rice or barley, and roasted red peppers.

This is a good base for this dish, but I too changed to suit my tastes... I used lite coconut milk, but will use regular from now on. It imparts a thicker texture and flavor than the lite version. I also used sweet red and yellow peppers, and added bamboo shoots and fresh cilantro.

A great crust! I doubled and made 2 thick crust 16 inch pizzas. I probably could've done 3 thin crust. I also added 1.5 tsp garlic powder, 1/2 tsp black pepper, and 1 Tbs Italian seasoning.

This was perfect. I wanted garlicy shrimp, but not a messy grill or pasta. I subbed 3tsp dried parsley for 3tbs fresh, and I added garlic powder in addition to minced garlic. Be sure not to marinate too long, or the lemon juice will start cooking your shrimp. We'll be eating this again for sure!

I love making these! I like going overboard on blueberries--about 1-3/4 cups, and I always replace the white sugar with brown. Also, I've found no issues with adding all the dry ingredients and milk to the creamed sugar/butter at the same time. I used to make these with the streusel, and no lemon zest, but now I make them w/o streusel to cut back on sugar, and I discovered jarred dry lemon peel.

Yum! I tried to spear my spears with kabob sticks, but gave up pretty quick. Unless you have thick spears (which I was always taught the thin spears are what you want), this is a pain. Just put the spears perpendicular to the grill grate. Anyway, we cooked on the top grill rack for slightly longer than noted. I've tried soaking in balsamic vin and oil before, and we prefer this cooking method without it, just like the recipe states.

I served this over buttermilk pancakes instead of putting blueberries in the pancakes. Oh, it was yummy! I used 3/4 cup each of oj and water. I also used closer to 3 cups berries. I thought it needed to be a little sweeter, so I added 1/2 tsp vanilla. There was enough to freeze, and have a serving of sauce over vanilla ice cream the next day, so it certainly makes a lot. I agree with others that this tastes better after it sits for a day or so.

This tasted really good, but I was a little disappointed that the breading was soggy since I'm used to drier/breadier cobblers. I used strawberries, cutting the large ones in half and leaving the rest whole. I should've cut the butter in half because I ended up sopping up butter puddles. I added 1tsp of vanilla, and 1/2tsp almond extract. The almond tasted excellent. The presentation wasn't that great, but I think that was because of the cooked strawberries. I might try this again with different fruits, but the verdict is still out for this recipe.

I added extra garlic cloves to the marinade, marinated chicken breasts then grilled. This tasted great! We didn't really like the oregano, so we might leave that out next time.

This rocked! I used tilapia, two garlic gloves, reduced salt, reduced pepper (3/4 tsp), and didn't have lemon juice so I replaced w/2 tsp lime so it wouldn't be overpowering. I didn't think this was bland at all--maybe because of the additional garlic? I also grilled the filets on foil. I forgot to drain the marinade, thus proving that foil CAN catch fire OOPS!! LOL My 7yo ate this with minimal fussing. Looking forward to trying with lemon juice and halibut. UPDATE: Made again with halibut. Reduced S&P, used lemon, dried herbs, and extra garlic. Excellent, yet again!