Not wanting to tell Mom that I lost her peanut butter cookie recipe again, I came to all recipes to look for one. This is it! It is so simple and the end results, so good, that once you try it you'll never use another. I didn't even use peanut butter, but almond butter and chopped almonds and the cookies turned out great! I did take the advice of another reviewer and added vanilla. Thanks for a great recipe and for helping me not get killed by my mother, again.

Reviewed On: Oct. 21, 2009

This recipe is a keeper! I don't remember the last time I had a chocolate cake that was as moist as this one. It appealed to the adults in the house because it was not overly sweet. Took the advice of other reviewers and used a coconut-pecan frosting so no one noticed the sauerkraut in the cake. I knew this was a good recipe when hubby had two slices after dinner and then told me to put two in his lunchbox. Just a note, I made it in two nine inch round cake pans and it makes a good size layer cake, great for any occasion! Great recipe Jane, thanks for sharing.

Reviewed On: Oct. 13, 2009

I've made this recipe several times and as far as I'm concerned it's the best version of chile verde I've ever tried. In the winter, I've used frozen peppers and canned tomatilloes and the recipe is just as good as when I can use fresh ingredients. If you're looking for a great tasting, authentic, chile verde recipe, look no further, this is the one!

Reviewed On: Apr. 6, 2009