My oh my this bread is good!! It's a great savory beer bread. I did not think this bread was very sweet at all even with the amount of brown sugar in it. I'm actually trying to recreate some beer bread that we just recently had in Portland, Oregon at a place called Huber's. Their beer bread was very sweet. So perhaps if I left out the herbs and the onion powder in this recipe and played with the sugar I might come close to theirs. But I did love this bread as is. I made it exactly as the recipe states and used a Red Hook ESB (microbrew) for the beer and it is delicious. I'm making a big pot of chili later today and we're going to eat it with that. Oh and all the butter you pour on top of the bread makes the crust taste soooooo good!!! -Not low fat but I don't tend to bake that way. If I want low fat, I eat a salad. :-)

Both my husband and I very much enjoyed this rub. Very easy to throw together. We had 2 large Ribeye steaks that we decided to grill for dinner tonight last minute and I had everything to make this rub so we thought we'd give it a shot. It was a bit peppery but maybe that's because I didn't use it for 4 servings like suggested. I used all the rub on our 2 steaks. It tasted a bit like a peppercorn steak you'd order in a restaurant.

I made this for dinner tonight to go with some Ribeye steaks and the only real variation I made to it was to leave the cheese off for the first 7 minutes and then pull the asparagus out of the oven and put the cheese on and bake for another 4 minutes. This was to keep the cheese from burning. I didn't measure my cheese but I know 1 ounce really isn't that much so I think next time I would add more cheese. I used freshly grated Parmigiano Reggiano and most of it melted and then there were only little flecks left to form the "crust". Sprinkling the balsamic on last was a great touch. I love the strong flavor of balsamic with vegetables though so you have to know you like that flavor.

I made this salad for a BBQ this weekend and everyone really enjoyed it. But I will be experimenting with the dressing a bit. I had added some extra broccili to the salad to stretch it a little farther so I also increased the dressing by another half serving but I did not prepare it exactly as directed. I used 3/4 mayo, 4 and 1/2 tablespoons sugar and 2 and 1/2 tablespoons vinegar. I added that much vinegar trying to give it a kick and it was good but I also didn't give the salad much time to sit in the fridge which might have given the flavors more of chance to develop. But aside from the dressing I loved the combo of ingredients. I blanched the broccoli and onions for a minute or 2 per other reviewers suggestions and that turned out really well. And I used toasted sunflower seeds and golden raisins and added 1 extra slice of bacon. Yum! I will be making this again. I especially liked the addition of the tortellini to make it a little different than the type of broccoli salads I have had in the past.

I loved these muffins. Very moist. I used 4 bananas and added a 1/2 teaspoon of vanilla. I decided to stretch the batter and got 12 muffins so mine are a little flatter on top then some of the others I saw pictures of.

Both the hubby and I really liked these. Great combo of flavors and textures. I increased the vanilla to 3/4 teaspoon and used 1 and 1/2 cups of chocolate chips because I love the chocolate in my cookies. My yield from this recipe was 26 cookies using my cookie scoop.

Great dressing. And it couldn't get any easier. I whipped this up really quick tonight and put in on my spinach salad. Very tangy. I used lime juice instead of lemon juice and it was excellent.

I'm rating this recipe a 4 because I thought it tasted great BUT I'm not sure that it tasted much different than any other peanut butter cookie recipe that I have ever made. It was very quick to whip up though. Here are the minor changes that I made to the recipe: I used butter flavored shortening, 1 stick of unsalted butter instead of the margarine, used Jif extra crunchy peanut butter, added 1/2 teaspoon vanilla and I added an extra 1/4 cup of quick cooking oats. I probably could have added more oats but didn't want to go crazy since I was using the crunchy peanut butter. I also froze the dough for about 30 minutes prior to baking. (I'm not sure I really needed to freeze the dough but it was a very hot day out and my kitchen was getting quite warm.) My cooking time was between approx. 9 and 11 minutes. I thought the cookies came out with the perfect texture with the oats and the nuts from the peanut butter. They were slightly crisp while still slightly chewy and perfectly delicious!

Excellent cookie!!! I must admit that I did try them a couple months ago and for whatever reason they did not turn out. They flattened in the oven really badly. But this time they are perfect, not flat at all. I made 2 batches in the last 24 hours and they are flawless. I did make a few minor changes to the recipe but nothing major. For the shortening portion I used butter flavored Crisco. I reduced the cream of tartar down to 1 and 1/2 teaspoons per another reviewers suggestion. I froze the dough for about 30 minutes and baked them with an oven temperature of 375 degrees. Between 8 and 9 minutes cooking time worked the best for me. I also let the cookies sit on the baking sheet for a few minutes to set up a bit so I didn't have any breakage. I was only able to make 26 cookies from this recipe using a #40 size cookie scoop. They are a great size though. -Not too big not too little. For the cinnamon and sugar mixture I used 5 tablespoons sugar and 4 teaspoons cinnamon and had some left over but it was so much easier to coat the cookies if you have a lot in the bowl. Thanks so much for the recipe Mrs. Siggs!!! Look for my picture of my cookies.

These were really pretty great cookies. They don't really taste different than other chocolate chip cookies I have made but the dough allows you to make them really big which I have had trouble doing with other recipes. I made my cookies last night and they were chewy once cooled and still chewy this morning. I did not have a problem with them turning solid. But I stored them in an airtight ziploc bag, not an open cookie jar which may have been the problem for some people??? I made the recipe exactly as it appears except I cut the chocolate chips down to 1 and 1/2 cups instead of 2. And I thought that was the perfect amount of chocolate. I did refrigerate the dough a bit too but only for about a half hour because I was getting impatient and it was getting late in the evening. I would recommend the recipe to anyone. I'll post a picture when I get a chance. Oh and I got 16 cookies out of this recipe. Might have gotten a couple more if I hadn't eaten a bit of the dough. :-)

This snack is soooooooo addicting!! I made it for a 4th of July party and when I told people what it was for some reason they were skeptical about how it would taste. And then they tried it and couldn't stop eating it. My mom used to make this when I was young and I was so excited when I rediscovered the recipe on this site. I had forgotten all about it. Warning: I don't recommend you make this unless there are several people around to eat it because you could very easily eat the entire batch yourself. :-)

These are truly wonderful scones. I made them for the first time this morning and they were pretty easy to make. I split the dough in half and made plain with sugar sprinkled on top and then tried to make the other half blueberry. I was not very successful with the blueberry half. But it was my own fault. I had let the frozen blueberries sit on the counter for just a few minutes and they started to thaw so they were getting juicy and then I went to mix them in and it was a huge mess. But the plain with just sugar on top were fabulous so I will be using this recipe and doing all kinds of experiments in the future, starting with the blueberries. Great recipe!!! UPDATE: I have since made this recipe a couple more times and have used fresh blueberries in one batch and mini chocolate chips in another. Both turned out great. 2ND UPDATE: I made these scones again this morning and this time I used blackberries and sprinkled raw sugar (demerara sugar) on top of them and oh my gosh... this is by far my favorite combo. I love blackberries and the crunch of the larger sugar granules on top is really awesome!!!

I loved this recipe. It was sooooo easy and so yummy. I love the chocolate and peanut butter combo. It was a hit with adults and kids alike at both parties that I took it to this year. And it's so cute for presentation. Thanks!!!

This was a great recipe and was very easy. I cut the recipe in half and that made plenty of cookies (just over 3 dozen). They were very soft and tender. I would probably add a little extra vanilla or something next time. If it weren't for the really good Ghirardelli bittersweet chips I used it might have been lacking a little flavor. Also when you drop the cookies on the baking sheet make sure you flatten them out a bit, they do spread but not a lot.