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The named is completely accurate for this biscotti -- it really does taste like a brownie! I followed user suggestions regarding the temp for baking it the second time (I baked at 250 for 10-12 minutes). When cutting the biscotti I had a few break but I think that had more to do with dense sections of chocolate chips making that area more weak than anything else. I enjoyed this recipe and will be using it to make some tasty holiday gifts.

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Gary's Stuffed Mushrooms

Reviewed: Aug. 13, 2009

I made this for my DH's 30th birthday and it was a hit! I cut the recipe in half for the two of us and I found that I had more than enough stuffing and garlic butter. The stuffing is so rich that I may use less next time so that the mushroom can come through more. I had lots of extra garlic butter and I may opt to leave it out next time and just lightly oil the caps before going into the oven. I had a spare lemon around so I squeezed the juice over top before serving... it added a little something something extra. Thanks for the great recipe!

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Indian Chapati Bread

Reviewed: Jul. 12, 2009

I followed the recipe exact with this one. It turned out terrific. I'm a terrible roller so most of my breads looked like amoebas instead of round. The only problem I had was that my pan kept smoking and set off a few smoke detectors. I am going to try for the same results at a lower temperature.

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Easy Greek Yogurt Cucumber Sauce

Reviewed: Jul. 12, 2009

This recipe truly is very easy. The hardest part about it was chopping up the cucumber. I did a coarser mincing with my cucumber because I like my tzatziki a little chunky. I really feel like this sauce is great without the feta. I chowed down with some Indian Chapati bread. Delish! Thank you 5THSISTER!

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Chicken Korma II

Reviewed: Jul. 12, 2009

I really enjoyed this recipe -- and so did my husband and 1 1/2 year-old son. I followed some suggestions by previous reviewers and kept the bay leaves whole and also by putting the cashews directly in the dish. It turned out great! I have a lot of sauce leftover that I am going to use over rice for a quick lunch. I felt like it could use a touch of salt so I will be adding that the next time I make this. I served with chapati bread and basmati rice. Great submission, Trina!

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Blueberry Cream Muffins

Reviewed: Jul. 11, 2009

I definitely had to increase the cook time on these muffins in order to get a good golden brown. They were definitely moist and have kept very well.

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Chex® Muddy Buddies®

Reviewed: Mar. 22, 2009

I made this for a dessert pitch-in and it was a hit. I don't really see the need for the vanilla, and I may omit it next time I make it. Overall, great!

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Gingerbread Men

Reviewed: Dec. 17, 2008

I followed this recipe exactly and as other members have mentioned, the dough was very dry and crumbly. It became a challenge at times to roll this dough out without it cracking or crumbling, but with patience, you can get some fine little gingermen. The resulting cookie was at least very gingery, but I'm afraid I did not it worthy of 5 stars. I will probably try other gingerbread cookie recipes before returning to this one. Thanks for the recipe!

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Creamy Rice Pudding

Reviewed: Dec. 7, 2008

This was my first experience making rice pudding and I definitely had fun with it. Per other reviews, I went with the medium grain rice which worked very well. The first time I made this recipe it turned out a little too liquid, so the second time I made it, I eyeballed the milk a little more instead of following an exact measurement. My hub loved it, especially with honey and cinnamon. It was sweet enough for me without the honey, but I also enjoyed it with the cinnamon.

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