Easy and good, I used fat free half and half, 1/2 cream corn and half canned corn, reduced salt by 1/2 and added 2 tbs. chicken bouillon granules, added a dash of nutmeg and 1/2 tsp thyme. Good flavor, will make again, maybe reducing the half and half to 1 cup as final chowder was not as thick as I like.

Reviewed On: Aug. 3, 2008

Pretty good cookie, moist, chewy and cake like. I used choc pudding instead of butterscotch, and peanut butter/choc swirl chips. The taste was great but the color was a little odd, almost a reddish tinge to the cookie itself and the chips burned a little where they touched the bottom of the cookie sheet (although the cookies were not burnt at all). I will make again and play around with the pudding and chips, thanks for the recipe!

Reviewed On: Jul. 22, 2008

I thought this was pretty good, I did double all the sauce ingredients with the exception of the brown sugar, only used 2 tbs. total, next time I will use 4, it was lacking a little something. Cooked for 9 hours due to my work sched. and the meat just fell apart, very tender. I did think this was fatty, but still had a good flavor, the sauce was divine served over white rice cooked w/ a little beef bouillon and green peas. The boyfriend went back for thirds!! Will definately make again and play around with the sugar and possibly add garlic.

Reviewed On: Jul. 22, 2008