Perfect high elevation recipe!! No more flat tires!!! Used unbeached white whole wheat flour and the kids didn't even know.

These were not cookies. Instead, I made mini "cakes". Not to mention how bland and salty they were. I'm going to try the Tollhouse recipe for high altitude next- got to make it up to the kids! (I'm at 5,500 feet)

Kids and husband agree - only three stars! Oats are too chewy even when I used 2 cups of quick cook oats and 1 cup rolled oats. The coconut made these very sweet- too much even for my sweet tooth husband! Next time I try this I will use only quick cook oats, 1/2 the coconut and add peanut butter to help the texture and cut the sweetness. Good overall concept though.

This is my husbands favorite autumn/winter soup! Lost the recipe and had to go searching for the "one". I always adjust the seasoning to taste anyway- we like things a little spicy. So...follow your taste buds. I add more curry and white pepper. Don't skip on the cream.. it's sooo worth it! I'm always asked if I'm making "that soup" for Thanksgiving from family and friends.

Very hearty soup! I used fiori pasta noodles instead of the egg- not very popular with my kids. Also added more broth and cracked pepper to the soup. Very flexable recipe- add more or less of whatever you like. This soup is a wonderful main course for our COLD evenings in the mountains! Makes a big batch- bet it will be even better tomorrow!

The only reason I gave this a 4 instead of a 5 star is because I made so many changes...First of all, I always use a 5-6 lb bird to feed my family. Then I have enough left over for soup or sandwiches. I added minced onion and garlic to the rub and used sage as a substitue for savory (which I never have) and doubled the amount of everything- stuffed under the skin. I squeezed juice from the orange over the bird and drizzled it with olive oil just before roasting- adding red potatoes to the dish. I preheated my oven to 450 degrees and roasted it for about 20 minutes to get that golden crispy skin and smokey flavor. Then I reduced the temp down to 375 degrees for the remainder of cooking time. Allowed it to rest for 15 minutes upside down (breast down) to let the juices run to the good meat. SO WORTH IT! Moistest, most flavorful chicken you will ever taste. My Family loved it!