Made perfect large cookies, crispy on the outside, chewy on the inside - the way we love 'em. Chilling the dough before baking them really helps them keep their height I think - my daughter made the same and hers came out a bit flatter, and the chilling was the only difference we noted.

The hubby dislikes nuts in his cookies, so I added chocolate raspberry morsels along with the white chocolate chips, and then at the last minute stuck in 1/4 cup cocoa powder. Suddenly we have a new favorite cookie to make. The chocolate raspberry mixed with creamy white chocolate is like.. wicked good. Beyond the fact that I added to the recipe, the recipe itself is very good. Made puffy, crisp on the outside, chewy tender on the inside cookies. The batter seems too dry - but trust me, it works! Awesome!

I had 2" boneless chops, that because I was running late after work, decided to cut in half. Still even 1" chops are thick and one hour was perfect as so many have said. I had to use cream of chicken and chicken broth with the milk for the sauce, but it was still just wonderful. (I skipped the flouring stage as well, but only because I forgot it.) I look forward to trying it correctly next time to note any changes, but honestly.. it was pretty awesome like that. Wonderfully tender, the hubby was raving about the smell long before he was moaning over the taste. ;) Cheers!

Just pulled the last batch from the oven. At first I thought they would be too dry, it was hard to put in the macadamia nuts and white chips. However! A little firm stirring was all it took. they held their shape well, didn't spread (don't be afraid to squeeze big ones close if you want) too much, and the taste is so rich! This is a definite keeper.

I've never cooked asparagus before, and only eaten it once before so I was not hopeful about it, but I have to say, this was simply delicious. We had Mahi mahi and brown rice with it, and I added some lemon juice to the leftover garlicky butter from the pan as a dipping sauce. Many happy groans of delight. One thing however, I didn't have fresh garlic, so I used garlic powder that first time. I've made it since with the fresh - but honestly there isn't That much difference between the two. Both great. (Powder is easier actually.)

Maybe I'm just used to chopping things fast, but this was so fast and easy to throw together. I made it after the dinner was in the oven, and had enough time to put these in for the last 15 minutes. They turned out awesome. I cut the recipe in half, and just filled the cups for normal muffins, got 12 out of it (just clearing the top of the papers). Also we didn't have oat bran and substituted whole wheat flour - I worried over that but shouldn't have. We also used half ground flax seeds and half whole, enjoyed the texture more. As was said, this is a keeper!

I just moved to Pennsylvania (Lancaster County, Amish area) and this recipe is an old old favorite of my husbands family. The card reads by Marge Weaver, 1946. lol Cool huh? Only thing is, it calls for 2 tsp of Baking Soda, not powder. Sometimes instead of cranberries we do raisins and nuts, or during the summer, dried strawberries, dried pineapple or even dried papaya chunks. Layed out in a 13x9 pan, it is done a little crispier and used with milk as cereal, or in a couple small 3x8 pans, as a deep dish goodness. Really wonderful stuff.

I only had a pound of ground turkey, and I think I didn't judge correctly how much stuffing mix to use, so it was a "tiny" bit dry - I'll work it better next time. If I had had the gravy, it would have been just fine actually, but the hubby didn't feel like gravy that night. Added a few sauteed onions and some grated carrots and garlic powder for our personal flavor. The next day, meatloaf sandwhiches were sooooo good! lol I think I'd make this just for the sandwhich part to be honest. Yum!

This was so very simple, yet soo good! Delightful combination. I used raisins versus cranberries, but my daughter used the cranberries and said it was even better. I didn't have lemons on hand, so I added 2 tbsp of butter and a tsp of lemon flavoring with the honey and flour. Poured it over the fruit and sprinkled nutmeg and then the topping on them. Out of this world goodness for such a simple easy thing to make. Thanks so much!

This has just been the hugest hit in our family. My daughter stole it from me, and now her husbands family is crazy over it. We played around a bit too.. we did two batches of the carmel sauce - made a layer of saltines, poured it over, sprinkled toffee chips, layered another saltine, poured the rest of the carmel, baked it 5 minutes, then sprinkled ghhiradelli's semi-sweets and cashews. When the chocolate was warmed, started in one corner and swiped back and forth in zigzags. It made the most beautiful presentation. At our get-together with friends, my two batches were the only empty dish at the buffet. ;) *Just wanted to add that we used Reynolds Release foil, worked a charm. Awesome Tracy, thank you so much for this recipe!

I didn't hae bananas for once, but had some banana cream pudding mix, used that instead. After doing so, I realized I should have perhaps added more moisture to take the place of the wetness of the fruit, but actually, these turned out great. I made them three ways 1)rolled in balls - they formed puffy domes all nice and soft 2)rolled in balls and flattened slightly - nice thick even cookies that were crispy on the outside, soft on the inside 3)spooned out and flattened pretty well - crisp crunchies. My family loved the three kinds from just one batch. Good stuff!

I only had a lemon cake mix, but it said it had pudding in the mix, so I followed the recipe as if it were already combined. It turned out light and fluffy. For the glaze, because so many said it was on the very sweet side, I squeezed enough for 1/2 cup of lemon juice, and added 2 tsp of stick butter for a smoothness. The family has given this an "awesome" rating, and insisted on it all summer long as the "perfect light desert. We had it the third night with crushed raspberries and a dollop of whipped cream for company, and the cake was still just perfect. Rave reviews from all.

Thanks to previous reviewers for the coffee tip, I used half vanilla/half slow roast for a rich taste, and was decadent and topped it with buttercreme frosting. Absolutely fabulous, five star material. Thanks Jeanie!

This is an awesome recipe. Proof that it doesn't have to have mounds of sugar, or be overly sweet, to blow you away. The man of the house gives it two thumbs up. Thanks Hannah!

We don't care for much salt ourselves, however, knowing that, I just take care to only add a sprinkle here and there. I cooked this in a crock pot for 8 hours, and served it over egg noodles. It was awesome. Completely. Thanks!

No clue what planet I was on when I put in 1/2 cup of flour. Had to scramble to add more butter, cursing like mad.. but it's weird. I had boiled up a large batch of chicken thighs for the meat, as I was 'going cheap', and I always make my own broth from that of course, so I had plenty of broth to keep adding to make the consistancy of my Mistake.. work. The stuff I ended up with was thicker still than I would normally have made it and I just knew it was going to be awful! it turned out awesome! lol Just goes to show, when a recipe is simple basic, it can cover lil mistakes like that. Now the family wants it Just that way all the time.

Bacon and the Holy Trinity were my additions to the great simple meal. My hubby is not a huge fan of tuna, so I jazz it up a bit to make him happy. Four slices of smoked slab bacon crumbled in and added with the all white tuna (less fishy he says). I drained but didn't clean the skillet after the bacon, then added the butter and sauteed the Holy Trinity (onions plus carrots & celery diced small), before adding the soups (plus a half can of milk). A dash of celery salt and some sweet basil added nice complexity to the creaminess, and voila, even He loved it! ;) ps forgot to add that I left the cheese out of the sauce and just layed it over half the topping - he's weird in that he's not big into cheese, so this way I got it, but he didn't have to.

I used evaporated milk, creamy peanut butter and the extra teaspoon of vanilla another reviewer suggested and these turned out to be the creamiest best version of this no-bake cookie I've tried. I always forget the proportions for this old recipe and will definitely be using this one in my 'used often' staple of recipes. Thanks!

This was really wonderful, as we are big fans of cabbage. I love potatoes in the mix as well, and used a trick my mom taught me. I put the caraway seeds in a lil sachet, and boiled them with the potatoes and cabbage for 15 minutes, before draining them and adding to the recipe. The reason I like to keep them in is that very delicate subject of..errm.. gas. ;) Romans started using caraway because it relieves that fun side effect cabbage gives. Great recipe, thanks!

I realized I didn't elaborate on something I should have - when I said cover with foil I meant completely seal a top piece of foil to the edges to create an airlock, and don't open it til it's finished, or very close to done. This seal makes the potatoes cook to perfection (thank you mom for that tip). We also get a very spicy polish sausage, and sometimes add Old Bay or Seasoning salt versus the lemon pepper. It's just one of those wholesome filling meals you don't have to mess with on busy weeknights. ;) Cheers - Cat