Followed recipe as is. My husband Eddie only likes the soft and chewy Chocolate Chip Cookies - he LOVED these cookies!!!

I didn't have the onion and used onion powder instead, used red cooking wine in place of red wine. I used canned plum tomatos and pureed the ingredients. It seemed to have a really nice flavor before mussels added. But as the mussels cooked, the sauce thinned and lost flavor. I imagine not using the onion & real red wine made a difference in the flavor. I prefer a white wine base with garlic instead of tomatoe/red wine base.

The only changes I made were as other members suggested: I baked 15 mins longer and didn't turn oven temp. up as jam needs time to set, I used a sweet jam - Smuckers Rasberry Jam, I used a sandwich baggie filled with jam and cut a small hole in corner to fill the thumbprint (my thumb is small so I presses deeper bigger dents because I love LOTS of jam - I pressed too hard and some of the cookies stuck to the pan). This recipe is a perfect amount for 2 people homes like mine. These cookies are exacty the way I remember them!! Thank you C. Keith for this classic cookie recipe!

AMAZING!!! This will be a huge success at this years family Christmas Supper, and I'm sure a new tradion has been created!! I did as others suggested: cut squash in half then removed the seeds and baked in oven until soft, pureed the scooped out squash and the remaining ingredients in the blender, used 1/2 cup white sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, I didn't put the sweet topping on it I was inspired by the member who used pecans instead - I used almond slices (left over from making Chocolate Almond Bark!). I doubled the recipe and put in a larger glass baking dish - lowering my oven temp to 380 degrees.

Thank you Nancy for this easy and decadent recipe. I've had chocolate almond bark before, however what makes this recipe so delicious is the sauted to a golden brown almonds that add so much flavor. I made 3 batches - semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips. I gave this chocolate almond bark as Christmas Gifts, in cute tin containers lined with wax paper. I kept my gifts in the fridge until I gave them away, suggesting to keep the bark in the fridge as I find it softens quickly. I will make again next Christmas - however I wonder do I have to use chocolate chips or can I use a higher quality chocolate? I will attempt next time to swirl white chocolate throughout the dark/milk chocolate or vise versa!

The recipe is good, it's me baking the banana bread that is a work in progress! I have asked members for tips that really helped: don't over mix, lower rack so that top of bread is halfway point in oven, my loaf dish is glass so lower temperature in my oven to 325 degrees and tent with foil if the top of loaf is getting too dark. I did as others suggested modifying the recipe and used half cup white sugar/half cup brown sugar.

5 STARS ++++++ This recipe beats any french toast/pancake/crepe recipe I've ever tasted!! To prevent a soggy centre I cooked on low heat and at the start covered with a large pot lid/cover. THANK YOU FOR MAKING BREAKFAST YUMMIER FOR ME!!

I've made these muffins a few times and I love them. This time I used pumkin puree leftover from the Downeast Maine Pumkin bread as I didn't have any zucchini. I didn't have any raisins and I did miss that ingredient in the muffin! Next time I will go back to the origional recipe and perhaps add some sunflower seeds!

Simply amazing!! As others suggested I made a few modifications: half cup oil/half cup sweetened applesauce, 2 cups white sugar/1 cup brown sugar, baked in a bundt pan because I only have 1 small loaf dish. I winged making the butter brown sugar cinnamon sauce to drizzle over bread while still warm. Next time I will make sure the holes are really deep for the sauce to seep into! Each time I have a piece of this yummy bread I make a small amount of the sauce so it's fresh and warm to drench the bread in!!!

4 stars because of the changes I made. As others suggested, I browned the meat coated with a flour, salt & pepper, onion & garlic powder mix. Added red wine, rosemary, thyme, and parsley, plus I added leftover baked sweet potatoe. I used beef bouillon instead of beef broth. And I thickened with cornstarh. Simmered on stove all day. I used too much oil to brown my meat. I removed the excess oil with spoon as stew simmered during the day. We ate the stew for supper the following day. It was delicious! A great comfort food we enjoyed after a day spent outside on a cool fall day.

I followed recipe as is. Pie is delicious!!! A refreshing change from apple pie!

Yummy and RICH!!!! I added leftover turkey breast with my cooked chicken breast, used 2 cans cream of mushroom soup because I don't like the chicken pieces in cream of chicken soup, used half the amount of cayenne pepper for fear it would be too spicy on my sensitive tummy, didn't add the onions but added a lot more cheese on the top and to the sauce, and used my Braun hand held mixer to blend the sauce. I also baked for an hour. I ate some when this was ready at half hour over rice. There was water under the chicken, and the sauce(to me) didn't seem cooked enough as it hadn't made it's way to the bottom of the baking dish . After an hour the sauce spread to the bottom of the dish and seemed to enhance the savoury flavors of the curry and cayenne. Again this is very good, and very rich!!

I changed the recipe based on others reviews who said the cookies harden after a few days. As others recommended, I doubled baking soda & vanilla, didn't melt margarine, eggs at room temperature, chilled dough for an hour before baking, let cookies sit on baking sheet for 10 mins before transferring to wire rack. Cookies didn't flatten out completely, and are delicious!!!! I put cookies in sealed Rubbermaid container, after 3 days the texture of cookies seem dry, aren't as good as the first day. They start out amazing, but the texture didn't last, taking away from the flavor.

Easy to make and even easier to eat! As a member suggested, this chili is yummy on baked potatoes! Just 2 of us, so I froze my leftovers for an upcoming cold winter evening!! Thanks George!

THIS IS A KEEPER! I used cream of mushroom soup instead of cream of chicken because I don't like the little chicken bits in that soup. I also added a can of chicken broth and milk. This was my first time making dumplings. They turned out a bit flat, but with practice I'm sure I'll get the feel of making them! I added all the veggies with the chicken in the beginning. I used canned peas. I added milk to thin as it simmered and thickened. I used Old Bay Spice in place of chicken spice because I don't know what chicken spice is. As another member suggested I added Old Bay Spice to the dumpling dough. I used Bisquick. My end result is a creamy & savory supper with leftovers!!

Mrs. Siggs you make great cookies!! These are the best peanut butter cookies ever!!

DELICIOUS!! This is quiche without the crust!! I've made this a few times. This time I added leftover steamed broccoli, cooked bacon, lots of shredded cheddar cheese!!! And I added onion powder in place of onion, added some Old Bay spice, fresh ground pepper and salt!! This is a keeper!!

I add a can of cream of mushroom soup, white cooking wine, garlic, mustard, and old cheddar cheese. This is a great base recipe. I like to pour over mashed potatoes!

Easy and delicious! I did as another member suggested and let my dough sit in the bowl (I covered with a cloth) for half an hour.

UPDATE - I did not add peanut butter/vanilla after butter/brown sugar boiled. Added peanut butter & vanilla as recipe instructs. Fudge beautifully creamy with a touch of crumble. **** I followed cooking directions as is, but did as others suggested and changed ingredients to 2 cups brown sugar, 1 cup peanut butter ( I used natural), 3 cups icing sugar. I worried when I used mixer to blend icing sugar with base. It says to pour into dish. My fudge ingredients were crumbly and warm. I could not pour!!! I had to press the fudge into dish. The end result being: Eddie, my yoga peers and neighbors want more! The fudge has a moist yet sugar/crumble consistancy. Thank you Angie for a great recipe!