This is one of the best peanut butter cookies you could ever make. They're a standard for all of my holiday cookie trays and out of all of the cookies I put on the trays, this one receives the most compliments and is most appreciated.

This was my favorite cookie as a child. I could never get enough. We've always made these using crisco and they are nice and soft with a crispy edge. I was taught to divide the dough in half and roll into two jelly-roll shaped pieces. Refrigerate the dough overnight and bake the following day or whenever. The dough will keep for several days in the fridge.

Stir fry doesn't get any easier than this. It's pretty basic. I'm not sure I liked all of the pepper in it, but my husband said that was his favorite part.

I've never tried anything like this before, so I will take others for their word as to the authenticity. All I can really say is that it's a large, somewhat flavorless, soft cookie. I'm glad I tried it.

The name drew me in and it did not disappoint. This is going to be my "go to" recipe from now on.

I'm always on the lookout for lowfat recipes. Bonus if it's spicy because I know my husband will eat it. It was too spicy for me, but he liked it. Next time there will be a compromise and I'm going to cut the amount of red pepper flakes in half.

I have this exact recipe in another book and I was surprised to see it rated so low on AR. When I compared the two, this recipe skips a step in the cooking process. After you dissolve the sugar, you need to continue cooking it over medium heat (without stirring) until it reaches 270 degrees. Then, with your mixer turned on low, gradually pour it into the gelatin mixture until incorporated. Turn mixer up to med/high speed and continue beating for at least 10 - 15 minutes. Hope this helps those who want to try their hand at homemade marshmallows.

Do yourself a favor and OMIT the salt! Use a salt shaker at the table if you need salt. Based on other reviews, I cut the amount in half, but it still overpowered the dish. Minus the salt, this would be a good crab au gratin. It has a really nice texture and a nice cajun flavor.

Delish! I have to admit I was expecting a cream soup, but the Italian flavor lived up to my every expectation. I used 8 oz. fresh mushrooms instead of canned which added about 20 minutes to the cook time, but well worth the wait.

Stir before drinking. I'm not sure if that's the official way you are supposed to drink them, but that's my preference.

This is too easy! It was ready to serve as soon as I made it and didn't need refrigeration time. That was probably due to the fact that my pumpkin had been refrigerated, so all of my ingredients were cold from the start. I also made my own whipped cream and used it instead of Cool Whip.

Needed a last minute garnish, so I decided to give this a try and it worked out well. It was quick and easy to mix. I cut the recipe in half, refrigerated overnight and baked the next morning. I baked at 400 until golden brown. I think this would make an excellent pie crust for quiche.

If I can make these, anyone can! They are so soft and fluffy, but I would still consider them on the heavier side. Perfectly suited for soups, stews, dipping in gravy, etc. Be prepared, the dough is sticky. I added additional flour, but tried to be careful and not add too much.

I never have whole cloves, allspice, or cheesecloth. So, I use about 1/4 tsp. ground for each and fold it up in a coffee filter and place it in the pot. If it starts to get overpowering, I remove the filter. If it needs more, I just sprinkle it in a dash at a time, but I usually won't do that right away because it gets stronger the longer it sits. In fact, I think this is actually better on the second day.

The dough gets an "A" for simplicity. It calls for 2c mashed potatoes. I take that to mean already prepared mashed potatoes, so how you make your potatoes is up to you. I added cheese and onions to mine.

Very good! I've always wanted to try this since our meat depart. has cut bulgogi. I wasn't able to grill, so I broiled it. Next time I will probably just stir fry it and then thicken the marinade so I have a sauce for the rice.

This recipe is a must for any wildgame feast. These are awesome and I can't believe I actually liked them. I used a spruce grouse instead of quail. The meat was so tender! However, the toothpicks wasted no time poking holes in the plastic bag. Next time I will just marinade the breasts, then wrap. As is, only the bacon gets coated. Instead of grilling, I baked them at 350 for 10-15 min., then broiled on all sides to brown the bacon.

I've been looking for a recipe like this for a long time. It's one of my favorite cookies. My husband likes the recipe as is, but I like to add butterscotch chips.

The trick to rolling these without the cheese running everywhere is to cut the cheese and chile to fit your chicken. Don't over stuff! I skipped the step where you roll the cheese around the chile. Instead, I placed a strip of cheese on the chicken (largest end) and cut it to fit, leaving about 1/2" of room on each end so the sides would fold over the cheese. I layered cheese/chile/cheese. I folded the sides over and then rolled the chicken around the cheese and secured with toothpicks. The amount of cheese/chile you use will depend on the size of your chicken. Mine were small and I only used about half.

Personally, I found this a little bland, but I'm keeping in mind that it is a "kid friendly" drink....minus coffee and heavy spices. It's perfect for children and my husband who doesn't like pumpkin pie spice. If it's spice you need, you can easily add spices. I added a dash of cloves and nutmeg to mine. And yes, it will go in my morning coffee!