Absolutely divine! I cut the recipe in half and bake in a 9 x 9 or 8 x 10 dish for about 30-35 mns, until center no longer 'jiggles'.

Reviewed On: Dec. 23, 2008

Incredible!! Perfect comfort-food dish for our weather here in MN. My husband loved it!! I did make a few adjustments, but didn't stray too far from the original recipe. I added 1 cup chopped mushrooms and used 1/2 cup mayo and 1/2 cup sour cream instead of 1 cup mayo, 1 (chopped) celery stalk, and topped with french-fried onions. I also used a wild rice / long grain white rice mix instead of all wild rice. This was absolutely delicious and will definitely be a frequent dish in our house!

Reviewed On: Nov. 3, 2008

Delicious! I already have to make another batch with my leftover pumpkin. With all the comments on the cookies being more like cake, I decided to bake as mini-muffins, which worked perfectly. Here are the changes I made for these delicious mini-muffins: 1/2 c raisins and 1/2 c chopped walnuts instead of the 1 c raisins, used 1 t vanilla instead of just 1/2 t, and added 1/4 t maple extract, used pumpkin pie spice instead of cinnamon, however I sprinkled a tad of cinnamon in for good measure when I was mixing in the dry ingredients. These are great to have around for the fall season and didn't end up being too sweet even with my alterations. Baking time increased to about 13-15 mns using toothpick method. Thanks!

Reviewed On: Sep. 8, 2008