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Yum! Just pulled my first bacth out of the oven. This recipe is definitely a keeper; glad it makes a big batch. I keep the dough in the refrigerator and bake fresh for school lunches. I used 1C butter and 1/2C shortening and they were tender and delicious. I didn't flatten them, just used a small scoop to portion them onto the baking sheet. Can't wait to try some variations, like chopped peanuts and chocolate chips. Thanks for a great recipe.

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Hot Fudge Sauce II

Reviewed: Feb. 7, 2010

My daughter declared this "the best thing ever" and I keep noticing there is less and less of it in the jar even though we haven't had ice cream lately. Very easy to make, delicious, rich and chocolatey. Nice texture/consistency. Not at all grainy. I won't be buying the commercial stuff in the grocery store again. Thanks for a great recipe.

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Refried Beans Without the Refry

Reviewed: May 16, 2009

I make this probably once a week. I soak the beans the night before, rinse the beans in the morning and replenish the water, add all of the other ingredients, plus some chili powder and cook them on low for 10 hours. When I get home from work they're ready to finish. We love them in a bowl with brown rice, shredded cheese, chopped tomatoes, salsa, and maybe a little dollop of sour cream. Great in burritos or on tostadas or nachos as well. I can never eat canned refried beans again!

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Vegetarian Tortilla Soup

Reviewed: May 16, 2009

This has practically become a staple in our home. The kids love it right along with me. I use fresh onions and Trader Joe's frozen tri-color pepper strips (I chop them up a bit); I add a can of rinsed black beans. And I also use the Trader Joes frozen roasted corn - very yummy. Last time I made it I tried using Rotel tomatoes with chilis (and omitted the 3 cans of chilis) which I pureed first; it made the soup spicier - good for me, not for the faint of heart.

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