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These might be my new favorite cookies! I added a whole cup of butter instead of 7/8 of a cup (because I'm lazy like that) and I also skipped the chopped pecans (see earlier lazy comment). These cookies are so addicting! They were pretty hard to mix though, with all the chocolate chips. Seems like I couldn't get them all to stay in the cookie mix!

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BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

Reviewed: Oct. 26, 2009

While these tasted good, they didn't look very pretty. They stayed in little lumps and were so dark on the bottom, even after just 11 minutes.

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Easy Cheese Ball II

Reviewed: Oct. 19, 2009

As you can imagine, this makes a LOT of cheese ball. It was very tasty, but be sure to make it in advance. Take it out 30-60 minutes before you eat it, otherwise it's a cheese rock. Made my cheese ball, ranch-loving brother very happy for his birthday dinner!

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Onion Roasted Sweet Potatoes

Reviewed: Oct. 19, 2009

Very good recipe for when you're in a pinch and need to throw together the potatoes quickly or a lot for a crowd.

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Caramel Macchiato Cheesecake

Reviewed: Oct. 19, 2009

I had this recipe in my Recipe Box for a year and a half before I made it. So stupid, this is the best cheesecake ever! Made the espesso in my french press, LOVED the coffee taste in the cheesecake.

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Pie Crust IV

Reviewed: Oct. 15, 2009

I only ended up using half of the water listed. Adding one tablespoon at a time, it looked like it was wet enough so I stopped adding water before I ruined it. This was SO easy to work with, a no-fail recipe. I can't wait to make another one now!

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Light and Fluffy Spinach Quiche

Reviewed: Oct. 15, 2009

This was the best quiche I've ever made. I added three cloves of garlic, and used about half the milk called for. The consistency was perfect!

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Butternut Squash Soup

Reviewed: Oct. 14, 2009

I only used one package of cream cheese, I felt two would've been overkill. This needed more flavor, garlic, more onions, maybe cilantro? I will try the other butternut squash soup recipes in an attempt to find the perfect recipe!

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Spicy Sweet Potato and Coconut Soup

Reviewed: Oct. 13, 2009

I also used the boiling method because I wanted to speed up this process. I pureed the soup with the coconut milk in the blender. The end result was creamy and had a great flavor too! Fresh cilantro is a must! This reminds me of my favorite soup from a Thai restaurant.

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Chorizo and Lentil Stew

Reviewed: Sep. 14, 2009

I doubled the garlic, added an onion, and had to add another 2 cups of broth. I also used chicken broth instead of water. No leftovers either!

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Sweet Restaurant Slaw

Reviewed: Sep. 10, 2009

I made this an hour before I served it, and thought it actually might need more dressing. When I took it out to serve it, there was too much dressing, so that people trying to eat the last of it were literally "fishing" the cabbage out of it. Next time I'll add another 4 to 8 ounces of cabbage. But, the flavor was perfect and everyone loved it!

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Golden Sweet Cornbread

Reviewed: Sep. 10, 2009

This came out great, despite the fact I overcooked them a little bit. I made them into muffins and will use this recipe again.

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Chinese Cabbage Salad I

Reviewed: Sep. 10, 2009

I was concerned this would turn out too sweet, but it came out perfect. I made the dressing beforehand, and then tossed the toasted ramen and cashews with it and the cabbage right before I served it. 8 people finished it off in a matter of minutes.

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Pat's Baked Beans

Reviewed: Sep. 10, 2009

I've made this twice now, once with the baking method, and once in the slow cooker for 8 hours. I prefered the slow cooker version, the beans are softer and the flavors seem to mix a little bit better. Plus, it's just easier!

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East Indian Split Pea Pilaf

Reviewed: Sep. 2, 2009

I was hoping for a more pronounced split pea taste, so next time I'm going to use more peas instead of rice. Maybe 1 cup of each. It smelled great and tasted very good, perfect for a side dish with Indian chicken.

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Absolutely the Best Chocolate Chip Cookies

Reviewed: Aug. 18, 2009

This is the only chocolate chip recipe I use. Perfect after 12 minutes in the oven!

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Mac and Cheese Henwood Style

Reviewed: Aug. 13, 2009

This recipe asks for four ounces of macaroni. Four ounces is about a cup. The amount of sauce this makes is WAY too much for one cup of pasta! Luckily I made 8 ounces, thinking this was going to be a problem. It was creamy, but I couldn't taste the blue cheese at all! It needed garlic too, I thought. If the measurements were right, then this would be a nice, creamy pasta but save your blue cheese for something you can taste it in! My favorite recipe is still Mom's Macaroni and Cheese (submitted by Maria Costello).

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Easy Polenta with Tomato Sauce

Reviewed: Aug. 12, 2009

I made this with "World's Best Pasta Sauce!" I layered this like lasagna: polenta, mozzarella, sauce, polenta, mozzarella, sauce, and topped it off with a final layer of polenta. I cooked it the next night for about 30 minutes (uncovered) since it had been in the fridge. It was very good!

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Butter Flaky Pie Crust

Reviewed: Aug. 10, 2009

Very tasty for quiche! I made this for the "Spinach Quiche" recipe from this site and I am looking forward to leftovers!

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Spinach Quiche

Reviewed: Aug. 10, 2009

I should've read the most useful reviews! I used this recipe with the "Butter Flaky Pie Crust" from this site, and it was too much for my regular pie plate. It actually was so watery; it went above my pie crust and underneath it! I thought the quiche was ruined for sure! Baked it for 50 minutes and it turned out great, though I'm sure the crust would've tasted better had I not filled it so much. Subbed blue cheese for the feta, and next time I'll use half the milk it calls for.

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