This is a VERY SWEET (too sweet) cookie. I scaled back to 39 servings (so as to not have to figure out how to add 1 and a fourth eggs!) - followed exactly. Getting 4 stars because of easy prep and good outcome/texture. Next time will cut sugar by one cup and decrease cinnamon in half. I know they're "cinnamon" cookies but the taste along with molasses was a little too much for me. My main problem with them is they are just too sweet, even for a cookie.

Bread gets 5+..directions get a 2. This appears to be written for "bakers", which I am not. Here's some info the non-bakers might find helpful! PROOFING YEAST: put water, sugar in bowl. Sprinkle yeast on top. Let it sit 2-3 mins until it gets bubbly and smells like bread. Then proceed as directed. FIRST RISE: this took 1 Hour in my oven with the light on. PUNCH DOWNS: Gently punch down, remove from bowl onto lightly floured surface. Don't knead it again, just get the air bubbles out. Put back in bowl as directed. Again placed back in turned-off oven with light on. This SECOND RISE took 30 mins. SECOND PUNCH DOWN: same as above, but don't put back in bowl. Form into loaves as directed (I made two). Place cornmeal only under the bread loaves because excess not underneath will burn when you start cooking it. FINAL RISE: loaves covered with towel, again in "off" oven.. this took 30 mins or so. Then I put on counter and heated up oven(s) to 450 for baking. It took 20 mins to cook them. Very delicious, crispy crust (not crisp today but still wonderful). Thank you so much for sharing your recipe!!

O..M...G!!! made this sugar free and it was fabulous! I only used 1/2 cup regular Splenda plus 2 tsp Splenda brown sugar blend. Next time (and there WILL be a next time!) I'll cut the regular Splenda down even more. It was very sweet but not so much that we can't eat it :)

After making a couple times, made some minor adjustments for taste and to accommodate diabetic hubby : reduced cinnamon, added half the qty of honey and the rest Splenda (all Splenda made them too crumbly).. and Splenda/brown sugar Blend (NOTE: cut "brown sugar" to 1/3 cup. The S/BS Blend qty is 2 TBSP + 2 tsp). We love these. Yummy,filling, healthy snack!

Wonderful! doubled everything to make two loaves. Added 1 granny smith apple plus a smaller one. Only took 45 mins to bake. Next time I'll add a pinch of salt to batter, it seemed to be missing this element. Excellent. Thank you!

This didn't have the "restaurant" taste I'm looking for. Perhaps will try sesame oil next time? After making, tweaked with Oyster sauce and more soy sauce which for me improved the flavor. Also, the peas were too sweet, will leave them out or cut way back next time. This is a great starter recipe! Thank you.

Very easy. I made this with Splenda, and used half butter/half oil. Was a little cakey, that could have been from the Splenda.. Will try again with less flour. It was very good for a cake but didn't turn out gooey and moist like a brownie (again... probably due to the fake sugar!) Thanks for the post.

Add the broth a cup at a time! Mine turned out too soupy because I just dumped it all in. Next time will decrease the broth. Important! ..READ THE NOTE AT THE TOP by the poster as to what to garnish it with. This makes a HUGE difference! Since those items weren't in the ingredients list, I left them off the first time & had an OK (but icky color) chili. USE THE GARNISHES!!! Thanks for the recipe.

I suppose for a vegetarian this would be outstanding as a main dish; it's good, but I'm not blown away by it as the other posters. Nice summer salad. Different and colorful, and healthy as stated. It makes A LOT, next time I would cut recipe in half. Either way, for me it's too much corn. Don't skimp on the fresh limes juice. Better the next day.

Great taste and texture, but a bit sweet. Next time I'd add half the sugar called for, or less. I added chopped bell pepper, and a tablespoon of (Open Pit)bbq sauce, because it's spicy and not sweet.

This was pretty good. The bacon inside gave a nice different flavor. Thanks for the idea to cook in a slow cooker!

Picky husband loved this! I used 2 pkts Ital dressing and beef broth instead of water. No salt needed. Serve with toasted Kaiser rolls,sauted bell peppers/onions, and on mine I melt mozzarella on top! Serve with a bowl of the jus on the side for dipping. Very good!

Very good! Didn't have lemon juice so used lime juice, and it was delicious. Note, I used the Montreal Steak Seasoning per another review, it was good, but use sparingly! Kept getting bites of chunks of salt. Will make again. THANKS!

This was very sticky and hard to mix, I didn't know if you are supposed to just stir it or use a mixer. I stirred it, then had to just use my hands. I put in a TBSP caraway seeds, forgot the salt accidently, and had to sub 1/4 c mayo for part of the sour cream. I didn't like it as much as my other recipe, but hubby just said, THIS IS THE BEST ONE EVER. So there. Thanks for the post!!

So easy and delicious! I've never made a pumpkin pie before but will make this from now on. I did cut down the ginger just a tad, and added a bit more allspice and a sprinkle of Pumpkin Pie Spice since I didn't have the ground cloves. DH and I polished off half of it before it even got into the fridge!

Great recipe but after making made some tweaks to my tastes. Added 8 packets (yes, 8) Splenda...regular Evap milk (thats all I had)...1 tsp vanilla plus 1 tsp rum extract. Tastes just like the real thing!! Next time I will add half package more of instant pudding to thicken it up a bit. Would be even better if I can find French Vanilla pudding in Sugar Free form! THANKS SO MUCH for posting. DH is thrilled to have Egg Nog again!

This is excellent and easy to make. I used leftover turkey, half & Half mixed with 1% milk. Meant to add celery and carrots but forgot. Really great and seems like something you'd get in a fancy restaurant! Thanks for the post.

This is wonderful. I didn't use the cinnamon (by accident) and it turned out great. The one thing I would do differently next time, is use two pkg. cream cheese, as suggested by another reviewer. The pie texture was too much like firm gelatin. I think the extra cream cheese would make it more creamy. Thank you for the post!

Beware, this is a very sweet sauce. I even subbed half ketchup and half chili sauce and it was still too sweet. The taste was not bad, just too sweet for my family as we don't like meat to have a sweet taste. I guess I thought the soup mix would counter the sweet factor but it didn't. The brisket did turn out very tender and sliced perfectly. I rinsed the carrots off because they were coated with the sweet syrupy sauce! Didn't serve the sauce with the meat, but heated bottled bbq sauce instead. Thanks anyway.

I'm sorry, this was a disaster! The only thing I did different was triple the recipe for a crowd, but I didn't think that would matter. It was way too much liquid that wouldn't cook down. Finally I drained all the liquid out of the pan and kind of started over with the (canned) mushrooms. I sauted in half stick butter and added in more burgundy wine. The onion was still in the pan with the mushrooms and they did add a nice flavor. They turned out very good after my re-do. Sorry.. I dont know what went wrong here. Thanks though.