This came out quite delicious! I used skim milk and cream and it still came out a little creamy and thick for our taste. The flavor is wonderful though! Next time I'll use half and half instead of cream and I'll probably end up mixing in a little more skim milk to thin out this batch a little. That's just personal preference, though. This recipe is well worth the effort for the great taste! I've made plenty of puddings and custards, so I didn't have any trouble adding hot milk to eggs and then back again (no scrambled egg bits). I also left out the cloves since my son is allergic to them and didn't add any run because we don't drink (the rum might help to dilute the egg nog a bit without using half and half or more milk though).

This is not the best cookie dough recipe for this sort of cookie. The dough is way sticky and even after chilling it for a long time and working in more flour, they still spread out way too much when baking. Six minutes is not nearly enough to cook the cookies all the way through. I baked for 8-9 minutes and they still came out very soft. If you're trying to fill shapes with the candy, definitely crush the candy and fill the enclosure all the way to the edges. Whole Jolly Ranchers just sank into the cookies while baking and didn't spread at all. I found a great stained glass cookie recipe a few years ago and couldn't find it, so I decided to try this one. I'm going to look some more to find the original again since it made sturdier, prettier cookies. The only reason I'm giving this a 3 star instead of a 2 is that they taste fine and we'll eat them - they're just very much not what you'd expect from a stained glass cookie.

Great flavor and we all love that they're soft! The dough was pretty sticky, even after chilling it for a while. Since I didn't want to add more flour (and potentially make them hard and dense), I rolled them out between layers of plastic wrap and peeled the shapes off the plastic. It was a little more labor-intensive than just using my countertop, but they came out just perfect! I left out the cloves (my son is allergic to them) and they still taste very nice. My husband's not big on spicy foods, gingerbread included, but he really liked these (especially once they were iced). I made two batches to get 42 cookies of various Christmas shapes (we liked the trees best since they're fun to decorate). They did spread a bit on the tray while baking, but that was all to the good since my shapes still got a bit mangled pulling them off the plastic wrap and the spreading smoothed out all the edges. This will definitely be my holiday gingerbread recipe from now on!

I tried this method to get the peel off the squash and it didn't work very well for me. I also prefer my squash cooked so that it's mushy and smooth and this still had more squash texture left. However, the flavors did very well together. I think I'm going to take the base ingredients and try adding a few eggs, puree in my food processor, and bake for a bit until set. I think that way you'd get the nice combination of flavors in a texture that I prefer. Or, I'll bake the squash until I can scoop the flesh out easily, puree it, and then add in the cooked apples in small chunks. My husband and my 4 year old boy liked this recipe, but the 2 year old discovered the difference between the apple bits and the squash and only ate the apples.

Quite yummy cookies. This recipe makes a ton of cookies: I've already made 60 and there's still dough left for another tray of 12-15 (and I don't make tiny cookies!). Twelve minutes seemed to bake just right for me. Other than using all butter, I didn't change anything and they came out very nicely. This will definitely be my peanut butter cookie recipe from now on.

These were only ok. They came out very squishy and very much like extra sugary-peanut butter. They'll probably get eaten around here but I doubt I'll make this again.

This is a fabulous recipe! I was looking for a turkey soup recipe to use up some leftover Thanksgiving turkey and I found this. Since I also had a bunch of leftover pumpkin puree, I decided to try out this recipe. I didn't have any peppers (and none of us are fond of them anyway) so I left those out. I didn't have any canned tomatoes, so I just pureed several fresh tomatoes that I had in the fridge. Instead of using ground turkey, I shredded some leftover turkey breast meat. Between there not being any extra tomato liquid and the white meat turkey, the mix was rather dry, so I threw in some leftover gravy and some water. My husband's not huge on spicy, so I only used 1 tbsp of the chili powder and that was plenty to make this a nice, savory dish without being spicy. I'll definitely make this again and probably add some black beans (since we both like beans in our chili).

An excellent, quick way to spiff up frozen corn. My family loved this! I'll probably add a little more parmesan next time, but fabulous as is!

I cooked up a few pie pumpkins last week and was wanting to test a recipe before Thanksgiving so I decided to give this one a try. I used a homemade graham cracker crust and the fresh pumpkin puree and it turned out quite yummy. I didn't want to burn the crust so I only heated to 400 to start and it came out just fine and the filling was set after the additional 35 minutes at 350. The pie was rather heavy on the ginger and I'll probably cut that in about half the next time I make this. Otherwise, a great recipe and I'll definitely make it again.

Extremely yummy! I haven't been able to wait for them to finish cooling off and setting up yet, but they're delicious already! This is definitely going to be a regular snack/dessert for us.

Overall this was a yummy dinner, but I have yet to master the art of pan frying bredded things and have them come out nice and crunchy; the breading always goes soggy. I added some sausage to the gravy and added extra milk and a few shakes of freshly ground black pepper and the gravy was delicious.

This didn't have much flavor to it. Also, it seemed to make a TON of coating - way more flour than needed (and I made nuggets with 4 chicken breasts and barely used half of it). So either scale the spices way up or scale the flour way down. The batter did stick to the chicken pretty well.

After reading reviews from many people emphasizing to be very gentle with the dough, I really tried my best to handle it as little as possible after the first rise. I did end up using pretty much the whole amount of flour as the dough was sticky until it was all in there and used butter instead of shortening as that's what I had. I did the log-cutting method since I didn't want to have any wasted dough and I ended up with 20 muffins. I also added a pinch of sugar when proofing the yeast and let the muffins/dough rise in a warm oven (30 minutes for each rise). I cooked about half in a pan on the stove and about half on my electric griddle. The ones on the stove browned a bit better (maybe I needed higher heat on the griddle?). My muffins fork split just fine and made the traditional "nooks & crannies" with some muffins fluffier inside than others. They do come out a little denser than storebought, but quite excellent! I toasted and buttered a muffin from my first cooking batch and was saddened to discover that my jelly had gotten fuzzy in the fridge :( So, I topped them with sliced cheese instead. My four year old inhaled his and I'm planning to get more jelly this afternoon!

You could probably cut the butter by half since the cheese adds some more grease when it melts. The popcorn got a little soggy and I think that cutting down the butter a bit would help. I didn't have onion or garlic salt, so I just used 1/4 tsp garlic powder and 1/2 tsp salt. Tasty!

I made these exactly as the recipe calls for and they came out fantastically! Mine made 41 cookies (for 20 sandwiches) and there was plenty of filling for all of them (none left over, but they were all pretty full). I found that 8-9 minutes was about perfect; I left my first tray in for the full 10 and they came out a bit dark on the bottoms. These will definitely be our peanut butter cookie of choice!

I've made this cake several times now and it's been a huge hit every time. I generally use 1/2 oil and 1/2 applesauce and 1/2 white sugar and 1/2 brown sugar. Sometimes I make a cream cheese frosting and sometimes I just dust with powdered sugar - quite delicious either way. This is a favortie cake for my little kids!

I finally got my 4-year-old son (who hates most vegetables) to eat carrots! This came out wonderfully! I made half a recipe and used 1/4 c white sugar and 1/4 c brown sugar and rounded up to two eggs since half an egg is hard to do. My baby and husband inhaled the carrots and the 4-year-old ate all of his after finally tasting a first bite (we told him that they were "candy carrots").

I made these for my husband's birthday dinner tonight and they went over very well. I don't like mayonnaise, so after some thought, I decided to substitute cream cheese instead (it needed to be something with a bit of solidity to be the base for the sauce - more butter wouldn't have worked - and since I wasn't sure how well sour cream would bake I decided to go with cream cheese). I also didn't have any tarragon so I used a mix of marjoram and thyme. I also left out the onions as I didn't have any on hand. After reading a bunch of reviews on how to handle phyllo, I didn't have any trouble at all working with it and actually thought it was fun to use! I had to be super careful not the tear the dough, but mine didn't dry out or anything. I made four chicken packets and used less than half of the butter since it brushed on quite easily (with a narrow end of dought in front of me, I worked horizontally back and forth with the butter). I'm definitely going to try working with stuffed phyllo some more and experiment with the sauces. Thanks for a great recipe!

Wow, this was by far my best attempt at making homemade pasta! I used fresh spinach (since that's what I had) and made sure to process it until the spinach was down to itty bitty pieces. It took some doing to get all the flour incorporated into the dough and I ended up using a little extra flour as the dough was a bit sticky. I found that trying to do the jelly roll thing and then cut the pasta just wasn't going to work, so I tried using my kitchen scissors and that worked great. After I cut each noodle, I rolled it back out again to make it a lot thinner than I could get a sheet of dough. My noodles came out about an inch wide and about 3-5 inches long. They only took about 5 minutes to cook (the 15-20 minutes seemed awful long to me for fresh pasta unless it was really, really thick and I was trying to get mine fairly thin). This recipe would make plenty to feed four hungry adults. I only cooked about half of the pasta (as it looked like a lot) to feed myself, my husband, my 3 year old, and 20 month old. I made an easy alfredo recipe from this site and added some shrimp to top it all off. Very, very yummy! It was rather time consuming to get the noodles cut up the way I wanted them (I think I'm going to get a pasta maker machine at some point to make this easier) but it was worth it! The noodles were great and didn't taste a ton like spinach (which was good for the kids) and I'll definitely make this again!

This makes a very yummy sauce. After reading some of the comments, I decided to make a half recipe for my family of four and there was still sauce leftover. I was also rather intimidated by the fat content so I used skim milk (I would have used lowfat cream cheese, too, but all I had was regular). The skim milk made it a little runny, so I added in a mix of 1 tbsp cornstarch and 1 tbsp milk and that thickened it up just fine. I also used fresh crushed garlic instead of powder (although I forgot to cut the garlic in half as I did the recipe so it came out rather strong on the garlic flavor). I really like that this recipe uses cream cheese to add creaminess and richness instead of a ton of cream and butter. I also added a dash of nutmeg (which I always use in white sauces) and a dash of italian seasoning. I added in some shrimp at the very end and served over the spinach noodles from this site. Very yummy indeed! I'll definitely make this recipe (or my own variation with little tweaks here and there) on a regular basis.