I have made fortune cookies in the past and they always came out eggy. These tasted great. I did add a little water to the batter to make them spread a little easier and I used splenda for baking in place of the sugar. It was a wonderful low calorie, no fat cookie. Once they are done you do have to move fast, so only bake a couple at a time.

I have made these twice in the past week. Once as my family's potato choice for Christmas day and another time for a staff Christmas party. Both times I made them the day before and then popped them in the oven 30 min. before we ate. They were perfect. Nice and creamy! I will note that I did add about 3 oz of cream to each batch just like I do when making GOOD mashed potatoes. Put the mix in a zip lock bag and snip off the corner to fill your potato halves. If you want to make it super fancy, use a 1M piping tip. Try this one you will love it!

Yum! I made this for my Dad staff Christmas dinner for 20 and it was a hit. I doubled the recipe and used whole cranberry sauce instead of Jelled. The smell was wonderful and the taste was even better. I cooked it at 275 for about 5-6 hours and then turned it back until about 30 min. before the party. I took the pork out and then thickened the sauce while keeping the pork warm in the oven. I made two 5 lb roast (precut) and there was only two pieces left!

If you are looking for a strong firm gingerbread that will not spread or warp this is it. BUT, having said that, you need to realize that this is not your typical cookie dough recipe. This is a HOT cookie dough and if you let it cool down you will have a crumbly mess. I followed other reviews and added the hot mixture to the dry (minus one cup of flour for my double batch) and mixed until combined. To roll out the dough I covered my cookie sheet with parchment and microwaved a large handful of dough for 25-40 seconds until it was very warm and soft. Working quickly I rolled the dough out on my prepared cookie sheet cut out my pattern and removed the (by now) crumbling dough extras. My pieces took between 15-18 min. to bake but I was making large walls mostly. Once I removed them from the oven I quickly put my pattern back on the cooked pieces and trimed the edges to ensure that my building's edges were straight. This recipe was VERY different from anything I have worked with before but the results were just what I was looking for. This is not a recipe for beginning cooks but if you are up for a challenge give it a try. Just remember it needs to be warm!!!!!

My hubby and I really liked this recipe. He loves cider so I knew that he wouldn't mind the slightly sweet taste. The texture came out very creamy and smooth. I served two kinds of bread, steamed veggies, and little smokey sausages with the fondue. The smokeys were the best, the combo of the salty smokey sausage with the slightly sweet cheese was wonderful! Thanks for a great wine free recipe!

If I could give 10 stars to a recipe this would be it! This is the only pumpkin bread recipe I make. It is soft, pumpkiny, and spicy all at the same time. I have made it in loaves, muffins, and mini muffins. It freezes VERY well, that way I don't eat all three loaves at the same time. ;-) I add a 29 oz or large can of pumpkin with no other changes and they come out perfect every time!! You have got to try this!!!

A very nice cakey cookie. I followed the recipe exactly as written and they came out great. To flatten I suggest just dropping your cookie sheet on the counter top a couple of times. The batter is very soft and sticky so flattening them with a spoon or your finger is messy. These a wonderful when you add Cream Chesse Frosting II on top!!!

A great cream cheese frosting. It had a wonderful taste and was just what I was looking for to put on my pumpkin cookies. I will add that the texture is very soft. It was perfect for frosting my cookies but it would be hard to frost the sides of a cake and expect it to say in place, but it would be good if you out it on a sheet cake or between layers. It is so soft you could dip cupcake into it to frost them, and much easier. NOTE: This frosting stays soft and sticky, it does not crust over. You could also add extra sugar to make it thicker. Plus to add, I ran out of Powdered sugar as I was making this so I put 1 C. of granulated sugar into my coffee grinder and ground it to a fine powder. It worked perfectly and I didn't have to run to the store for one cup of powdered sugar. :-) It would not do this for a lot of powdered sugar but for this small amount it worked well.

Like others I used a spice cake mix. I reduced the sugar to 2/3 cup, doubled the pumpkin and added the cinn. I baked it in my bunt pan and it came out perfect! I made a cream cheese frosting, colored it orange and drizzled it over the top. To finish I filled the hole in the middle with pumpkin shaped candy. It looked wonderful and very festive!

3 stars for taste but 5 for the recipe. I only cooked it for 30 min. and added some bread crumbs and table spices to the cheese on top, plus some frozen peas for veggies and color. But, my family did not enjoy it. I threw out a lot from my kids plates and the rest of the pan is sitting in the fridge two days later. I don't think I will make this again, it just did not meet my family's tastes but the recipe came out perfect. Sorry!

I made this as a app. for an Itilian dinner at my home. I doubled the cream cheese and added extra layers of the chopped drained red peppers. You must drain your pesto or you will end up with an oily mess!!! I used a bread loaf pan as my mold, it came out perfect. I served 20 people and had plenty, plus several request for the recipe. Thanks for a great, easy idea!

It doesn't get any easier than this!!! I just filled my large crock pot with peeled, cored and chopped apples. I added 2 C apple cider, 2 C. sugar, 3 tsp. cinn., 1 tsp cloves and 1/2 tsp nutmeg. I start the pot at around 8 pm stir once or twice before going to bed and when I wake up in the morning I use a strong whisk to break up any chunks. Uncover and cook on high for 2-4 hours until thick and smooth. I process mine in a water bath for 15 min. This is a great way to use up those spotted and imperfect apples from your tree!!!

This is a great soup. Then night before I made the meatballs, boiled them in water and then drained them and browned them. I combined the chicken broth, grated carrots, frozen spinich (defrosted and dried), and meatballs. I put this in my crockpot and stored in the the fridge. I also cooked the pasta, rinsed it and tossed it with a little olive oil. Then next morning I warmed up the soup in the crock pot by heating on high for 4 hour. One hour before serving I added the pasta that I had heated in the microwave. It came out perfect! The meatballs were tender, the soup was not greasy and the pasta was perfect. A wonderful soup for a lunch time meeting! Thanks!

4 stars for this one. It was a good idea that needs a little tweaking. In order to cut down on the time the potatoes needed to cook I put them in the microwave to soften up. Don't forget to poke them with a fork first. :-) Cook these while you are cutting put up the sausage and peppers. Then I cooked the sausage and cut potatoes together until crispy and brown, about 15 min. I did find that I needed to add a little olive oil to get the browning going. I then added a clove of minced garlic, salt, pepper and the bell peppers. I cooked the peppers 15 min or so until softened and slightly browned. Next time I will saute the peppers before adding to the sausage/potatoe mix to get a better color. I will also add some sesoned salt or some other kind of spices. My HD said it was good but needed a little something extra. With one package of sausage, 8 med. potatoes, and 3 peppers this fed 3 adults and two kids. Over all a good, quick meal.

This is a wonderful recipe. I had extra Jalapeno pepper after making salsa and wanted to find a creative way to use them. I did make some changes to the recipe since I wanted to use powder pectin. I found that 1/2 cup jalapeno peppers was close to 4 peppers (add the seeds and veins of two or you will get VERY little heat) and 1 cup of red bell pepper was one good size pepper. I followed steps 1 and 2 as written. For step 3 I mixed 1 1/4 cup cold water and 7 tablespoons of bulk pectin (about 1 and 3/4 boxes, there are 4 tlb. in a box) I mixed and boiled this mixture for 1 min. Then I followed step 3. After step 3 I put the mixture back on the stove to boil for 3 min (this will also disolve the skin that forms on the top of the mixture during cooling). I then put the mixture into jars and processed in a hot water bath for 10 min. to ensure a good seal. I made three batches and they all jelled up and taste wonderful. My first batch I did not add the veins and seeds of two peppers the the heat is VERY mild. It was much better when I added some pep!! I got a little over 6 - 8 ounce jars with each batch. Hope that this helps you!

Someone from church gave us some Okra and I had never eaten okra in my life. I went searching for a creative way to use it that my kids might also eat. This is it!!! The recipe is super quick and easy, even for novice canners. I did not add the peppers and put one galic clove in each jar. My two year old can not eat them fast enough. Who knew Okra could taste so good? You have got to try it!

This recipe was a great starting place for a smooth creamy SUGAR FREE banana pudding. I used splenda in place of the sugar and had no problems. After cooking I added a tablespoon of butter and only 1/2 tsp of vanilla and 1/2 tsp. of banana flavoring. While it was still hot I put in through a sieve to get any and all lumps out. I then used a mixer to beat the hot pudding and make it super creamy. (not sure the mixer was necessary but I wanted to make sure) I layered it in a baked pie crust with bananas for banana cream pie. I also tripled this recipe with no problems. A triple batch made enough pudding to fill two deep dish pie pans.

Crispy, creamy, elegant, all words to describe this recipe. I made this for my families Easter super. The shell was so easy to make. I put the shell mixture on parchment paper that I crumpled and dusted with corn starch. When I took it out of the oven I was amazed how it puffed up and looked like a cloud. I made a mixture of 8oz. of cream cheese, 1/4 C. sweetened condensed milk, 1/2 C. powdered sugar and 1 tsp. vanilla. I beat those together until creamy, then folded in 2 C. cool whip. I put this cream cheese mixture on top of the shell and made a flower design with sliced strawberries and Kiwi. I will post a picture next time I make it, and that will be soon! A must make.

This was SOOO GOOD!!! I made it for my son's birthday party along with a regular lasagna. I sauted the mushrooms, carrots, and some additional garlic for a few minutes to soften them up. I used refrigerated alfredo sauce instead of the jar kind due to the taste. I added extra mozzarella because we LOVE cheese. For the noodles I soaked them in hot water for 15-20 minutes to soften them up. Once the Lasagna was made I covered it with foil and put it in the freezer. The day of the party I removed the lasagna from the freezer 2 hours before cooking and let it sit at room temp to start defrosting. I then cooked it at 350 degrees for 2 1/2 hours (this was due to cooking two frozen lasagnas at the same time, one will take less time). I recieved many complements and my 2 and 5 year old loved all the cheese.

I followed the recipe as written. I did find that the dough was VERY soft and had to add extra flour to be able to knead it. I kneaded the dough on parchment paper so I would not have to continue to add a lot of extra flour. To color the uncooked eggs I covered them with food coloring and let them sit for a few minutes to let the color set in. Then I rinsed the extra color off. (Make sure you wear gloves to protect your hands from the color.) This had a nice sweet lemon taste, and looks so pretty.