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I made these for Easter dessert. I made one change, however. Rather than baking them like a cookie, I put the dough into muffin cups. I filled them with lingonberry jam and bake about 5 minutes longer than the given time. The were crunchy, crumbly and delicious! A definate keeper!

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Slow Cooker Dump and Go Cheesy Chicken

Reviewed: Mar. 13, 2009

I've been making this for years and it's always a hit. I do make one small change, however. I substitue white wine for the milk. I think it gives the dish a better flavor. I always serve this over cooked egg noodles.

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Gravy Baked Pork Chops

Reviewed: Mar. 13, 2009

This recipe was a great starting point. I made a few changes. First off, I didn't bother browning the chops. I mixed the can of soup with a finely chopped head of fresh garlic and 1/2 of a Walla Walla onion, diced. Poured that over the chops and baked uncovered on 350 for about 30 minutes. Then I raised the temp to 375 and baked uncovered for another 20 minutes. They were fork tender, the gravy was the perfect consistency. I served with mashed potatoes and baby peas and corn in a butter sauce. Definately a new addition to the usual rotation!

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Blonde Brownies I

Reviewed: Mar. 5, 2009

I made these last night and the only change I made was to double the recipe and bake in a 13x9 pan for 10 minutes longer. They were excellent! Moist, chewey, flavorful - a definite "keeper"!

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Almond Cookies I

Reviewed: Jun. 24, 2008

These cookies were excellent! I took the advice of another reviewer who said they don't spread and rolled them into little balls and then pressed them flat. I also pressed a couple of sliced almonds into the top of each before baking and then sprinkled with cinnamon and sugar when they came out of the oven. My hubby called them "almond snickerdoodles" and we devoured the whole batch before the evening was over. Definately will be making these again and again!

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