I've been making this for years, in all kinds of flavors. I've used 2 eggs and 1/3 c oil and found that version too much like Archway cookies. I use 1 egg, 1/3 cup of oil (or melted butter), 2-3 tsp of water, and a little vanilla. I've made chocolate chip, chocolate peanutbutter chip, snickerdoodles and trying out red velvet peppermint tonight. This never fails and tastes far better than refrigerator dough or cookie mix. Faster than scratch.

Reviewed On: Dec. 8, 2011

This is the original, good ole Southern style sweet potato casserole I grew up eating. The best recipe I ever ate was from my friend's grantmother in Nashville, using 1/3 butter and evaporated milk in the "pudding" and 1/3 butter in the topping. Do not use margarine or low fat ingredients. Use real vanilla, not imitation. If you have kids, leave off the topping and top with mini marshmallows. Set the casserole back into the oven and leave it in just long enought to let them begin browning. Watch them the entire time they are in the oven to avoid having "meteor casserole" with a flaming top!

Reviewed On: Nov. 24, 2010

This is REAL southern style peach cobbler, not upsidedown peach pie. I used fresh peaches from a local orchard(9-12, depends on how large) and added 3 tbsp sugar. If the peaches are ripe, you can just lightly press them when you slice them to make the extra liquid. I also added 1/2 tsp vanilla and baked it in a hand potted casserole. YUM!

Reviewed On: Jul. 11, 2009