These cookie bars are great. Like someone else said, I didn't want to hang out for an hour in the kitchen. These take longer to mix up than they do to bake! These are really good. Give them a try!

I made the following changes for a ligher corn bread with a nice bottom crust. Spray canola oil to coat the inside of a 10-inch cast iron skillet. Place skillet in cold oven and turn on oven and heat to 400 F. Mix 1-1/2 cups of corn meal....1/2 cup all purpose flour....1/4 cup granulated sugar....1 tablespoon baking powder....3/4 teaspoon salt. Wisk together in a mixing bowl. In a 2-cup pyrex measuring cup add....1-1/4 cups milk....2 eggs. Wisk until smooth. Heat in microwave 45-seconds to bring to room temperature. Add 1/3 cup canola oil. Wisk until smooth. Wisk wet ingredients into dry ingredients. Wisk until smooth. Pour batter into the heated cast iron skillet. Bake 30 minutes or until knife inserted in center comes out clean. You can also use a non-preheated 9x13 inch baking dish.

I have a 1500-watt microwave. Here is how I made the recipe. Microwave Sugar, Salt, Corn syrup, 1 cup of raw peanuts 4:00 minutes at 60% power in a 4-cup pyrex measuring cup. Stir well, microwave additional 4:00 minutes at 60% power. Add 1 tsp butter and vanilla extract and microwave 90 seconds at 60% power. Add baking soda, stir well, spread on greased cookie sheet to cool. Wash 4-cup measuring cup in hot soapy water at once to reduce sticking. Soaking for a while will remove stuck on sugar. This recipe is great!

Excellent! These are delicious muffins. If you would like additional orange flavoring, use ¼ cup of defrosted, undiluted orange juice concentrate (from frozen orange juice) instead of just plain orange juice. I also used golden raisins. This recipe is a keeper.

This recipe is great. I made it for Superbowl Sunday and everyone loved it. For a little variation, try using butterscotch pudding instead of vanilla. Also, use toasted coconut instead of plain coconut for the topping. Those tips will add a little more flavor to the frosting.

This recipe is great. I made it for Superbowl Sunday and everyone loved it. For a little variation, try using butterscotch pudding instead of vanilla. Also, use toasted coconut instead of plain coconut for the topping. Those tips will add a little more flavor to the frosting.

This recipe turns out great. I've made it several times. I use a digital candy thermometer for accuracy. It must reach 300-degrees F. to be crunchy. Baking soda adds an "easier bite" to the peanut brittle, causing it to break when less force is applied. It also causes the sugar base around the peanuts to be opaque. It does this by "foaming up" and introducing small bubbles in the sugar syrup. If you desire a clearer almost transparent sugar base around the peanuts and a "harder bite", reduce or omit the baking soda. If you use roasted peanuts instead of raw, be careful not heat the mixture above 300-degrees F. or the peanuts may taste burned. Roasted peanuts can also be added at the end of cooking to prevent burning. If you use salted peanuts, omit the salt in the recipe.

I made this recipe and it's delicious. I'll be making it again. It tastes just like the sweet corn cakes served at the major Mexican restaurant chains. This same recipe, with minor variations, is repeated three times on All Recipes.com. The similar recipes are: Chi Chi's Corn Cake, Sweet Corn Cake and Sweet Corn Cakes.

This really wakes up a baked potato. I followed the recipe, except I left out the thyme. The rosemary infused its flavor throughout the potato. The olive oil, garlic, pepper and salt added their flavors also. This is really good. I will be making this recipe often.

This is an excellent side dish. We had it along with scalloped potatoes for dinner. The sweet and sour of this dish added a good accent to normally bland potatoes. I will be making this dish again.

This recipe is really good. It turned out just as advetised. I remember the original box cake from years ago and this is a good replacement. This brought back a lot of memories, thanks for the recipe!

This pie is really good. I only had one lemon, so I used bottled lemon juice also. A total of 1/2 cup of juice and the zest of the one lemon. The filling was just right. Not too sweet and not too tart. After adding egg yolks, cook filling about one more minute. The filling will then be the correct texture. When whipping the egg whites, add the sugar slowly, one tablespoon at a time. Whip about 30 seconds between adding tablespoons of sugar. This is just like Grandma used to make. Those that give this recipe 1 star should stick with frozen supermarket pies.

This pie is great, but you must follow instructions and beat it for 5-minutes after each egg is added for it to come out smooth and to set properly. I substituted 6 tablespoons of unsweetened cocoa and 2 tablespoons solid shortening for the 2 squares (2 ounces) of unsweetened chocolate (I didn't have those on hand.) This recipe is a keeper.

In the past I always had trouble with my pie crust coming out tough and dense. This recipe is great. My pie crust came out light and flakey the first time. This is the only pie crust recipe I will use in the future. Thanks for a great recipe!

I made this as a side dish to go with tamales and sweet corn cakes. This is really good. I would give it more than 5-stars if I could. Thanks!

This french dressing is really good. My wife likes it too. Like another reviewer said, why buy dressing when you can make this great dressing so easily?

These waffles turned out great. I did substitute canola oil for the butter, however. They turned out light with a slightly crisp outside, just the way I like them. Thanks!