OMG! When the man in the house says 'keep that recipe' - it's a top 5 keeper! Fabulously easy; I baked them 11 to a sheet - 4 on the outside and 3 up the middle - giving them a bit of room to spread. Used a basic cookie scoop and packed them a smidge generous. Baked them 13 minutes per tray - and I put the upper rack 'up' a level. Came out chewy, not crisp (and I think these would be good crisp, too). I used dates and pecans as listed, but I'm positive that chocolate chips would be good as well. I'm putting this one in the holiday rotation this December. I expect my mom will be looking for the recipe.

Reviewed On: Mar. 28, 2008

Easy easy! I used the 1.5 pound jar of salsa - and added some freshly chopped tomatos, along with some cilantro - plus I juiced half a lime, and used about half of the rendered lime juice. Heeded previous advice and ended up using about 1/2 a packet of the dry italian dressing mix packet. Plenty of salt at that point.

Reviewed On: Mar. 28, 2008

With Diabetes in the household and a gastric bypass - I'm looking for complex carb turnarounds of solid favorites. Like others, I used a stone ground whole wheat flour, 1/4 teaspoon salt - and more sugar -- except that we are a splenda household these days - so I substituted straight splenda for the white sugar (2 Tablespoons) and 1 1/2 teaspoons of the splenda brown sugar blend. (equivelent of 1 Tablespoon of regular br. sugar) I also added a half dead banana that was in need of a purpose. With the addition of the banana - I quickly discovered that it needed a serious boost in leavening -- and added a half teaspoon of baking powder as well as the soda already in the recipe. We like our pancakes light and fluffy. This did the trick. Topped with some sugar free syrup - and Log Cabin seems to have the best flavor - it was a healthy makeover. Also, I recommend to everyone - keep buttermilk in the house. When it's called for, even sour milk doesn't quite give the recipe the same kick.

Reviewed On: Mar. 23, 2008