This is an awesome cookie recipe! I admit I prefer it with my changes, but the basic recipe is really good. I read other reviews that it was a "skimpy" recipe, so I doubled it and made it with THREE eggs, added slightly less than 1/2 teaspoon of salt and used salted butter. The oatmeal I used was "Quick" and I also added one cup of dried cranberries to the doubled recipe. You could also use 1 cup chopped dried cherries instead. I used a medium size ice cream scoop to transfer the dough to the cookie sheet (I use a Silpat mat instead of a greased cookie sheet). The cookie baked perfectly at exactly 12 minutes...It was wonderfully soft in the middle and just slightly crispy on the outside edges. It had nice height to it, didn't spread out much and was a huge hit with everyone who tried it!

This recipe was easy to make, smelled delicious when baking and looked great in the pan and serving dishes. I didn't think it was too sweet at all...probably perfectly sweet, actually. My only complaint is with the bottom crust. Typically if you are going to have a bottom crust, it is pre-baked to help it retain it's "crisp". What usually happens when you press in a crust, then put uncooked fruit on top, it that it "mushes" instead. It did add body and flavor, but I confess that the "mush" part of the filling because of the pressed in bottom crust wasn't terribly appealing to me. Otherwise, definitely, this is a delicious, easy to prepare strawberry rhubarb crisp. Next time I'd probably pile all the topping on top and maybe mix in some slivered almonds. This recipe is a keeper for me.

I made this recipe for Easter brunch and it was a hit. However, tasty and rich as it was, the suggestions that Pepper Jack could be substituted for 1/2 the cheese would have made this a little more interesting. The addition of a spicy sausage such as chorizo or Jimmy Dean spicy would have livened it up too. I did make a pico de gallo to serve with the dish, and it added the needed color and texture. I doubled the recipe in a lasagne pan and it easily served 18 people. The recipe was quite good because of the quality of ingredients and the richness of the cream and sour cream. It simply needed a boost in contrasting flavor and a little color in the dish.

This is a very luscious coconut ice cream. The only thing I will do different next time is put the flaked coconut in the blender/processor with the milk and cream of coconut. The flakes made the ice cream a bit chewy in texture. Otherwise, this recipe is very easy and extra creamy. For those reviewers that are saying theirs turned out icy or not sweet, there is a huge difference between cream of coconut and coconut milk. It is like the difference between evaporated milk and sweetened condensed milk. Two brands to look for in cream of coconut are "Coco Lopez" and "Coco Colada".

This buttery pound cake was fairly moist, and the glaze added interest. I baked it in a 325 degree convection oven for 50 minutes, which was plenty. More baking time would have made it too dry. I gave the recipe 4 stars instead of 5, as I felt that after 3 tablespoons of vanilla, 3 sticks of butter and a cup of sour cream that there should have been a more intense flavour....it just needed more "oommph". However, it was a great base for strawberries and vanilla ice cream.