I've just finished enjoying this dish, and it's going into my recipe box. I made a few alterations. I added 2 heaping tsp of curry powder, doubled the cumin & cayenne, and added freshly chopped cilantro at the end - I also omitted the cornstarch/water mixture; it thickens up nicely on its own.

This was fantastic! I've only made pork roast once before and it was terrible. I decided to try once more and I was not disappointed this time around. I stuffed the roast with garlic and rubbed it with salt & pepper, then browned it all over before putting it in the slow cooker. Even my picky two-year-old loved it! This one's going in my recipe box.

These were quite nice after a few changes. After reading several reviews,I used butter flavored shortening, added an extra 1/2 cup peanut butter, as well as an extra 1/4 flour and an extra 1/2 cup oats. Also, I reduced the salt to 1/2 tsp. A nice change to peanut butter cookies. Next time, I will try choco-chips, nuts, etc. This is a great recipe to experiment with!

I made these cookies because I was out of eggs but craving peanut butter cookies. I was extremely disappointed. This is the first recipe that I've not given a minimum of 4 stars. The dough was extremely dry - I added a 1/2 cup extra peanut butter just to make it pliable. It just wasn't worth the effort. It was two sweet and too dry for my taste, and I have a major sweet tooth. I won't be making this recipe again.

A great way to use up eggnog this season. These were very tasty! Very light and fluffy. I decided to keep the eggnog at 1 cup and added approx 1/4 milk to the batter to make it spreadable, cooking it on med-low heat. They came out a beautiful golden colour. This has been added to my recipe box.

Really great cookies. I baked my cookies on a baking mat ontop of a cookie sheet at 350 for 10 min. They came out crispy on the outside and chewy on the inside (once cooled). These cookies didn't spread enough for me - I enjoy flatter cookies. After making 1" balls I flattened them with my fingers. But if you like fatter cookies, leave as is. This one's going in my recipe box.

With the suggestions of others (1/2 cup more flour & 1/2 tsp more baking soda & 1/2 tsp LESS of salt) these came out great. I didn't have any vanilla extract so I threw in some brandy. Very tasty!

These are very tasty! A tad bit sweet, but I think it was because I didn't have confectioner's sugar (used fine granulated instead). As well, I didn't have any lemon extract so I used almond extract instead. It came out tasting wonderful - a great combination. Next time I will try a different flavour cake & extract. The possibilities are endless!

Mmm mm mm! These are fantastic! After reading others' reviews, I decided to double the recipe and added 1 cup of semisweet chips & 1 cup milk chocolate chips - it's a nice combination. I ran out of vanilla (I've been baking every day this week!) so I found some brandy & tossed some in. Also, I prefer a flatter cookie so I made them larger (about a tblsp) and flattened them a bit. It came out perfectly round. I'll be making this one again. Thanks for the recipe!

These didn't last very long in my home. They were very chewy and a nice change from the usual holiday cookies. I baked my cookies on a 9x13 pyrex dish at 375C for 10 minutes. The pyrex dish is great for baking cookies; they come out perfect and they are never burned at the bottom. I've used many different types of cookies sheets, baking stones, etc. and the pyrex dish is the best. The only drawback - you can only make a 1/2 dozen cookies at a time. However, the results are worth it!

I didn't have all the ingredients on hand. I used sweet & spicy mustard, roasted garlic mayo, and Veggie thins, instead of saltines. Also, I don't keep Old Bay seasoning, so I got creative. I used my late grandmother's special homemade masala blend (curry powder). I also added chopped shrimp and cilantro instead of parsley. All in all, it came out tasting great. I served it over a spring mix salad, and chilled white wine.

Wow! These are the best cookies ever! They came out looking great - tasted even better! Like others, I also put the dough into the freezer for about 30 minutes. It makes a HUGE difference. I baked mine for 10 minutes - they still stayed moist. I am planning to give these cookies as gifts for Christmas. Thanks for the great recipe! **Unfortunately, these cookies didn't last long enough to give away as gifts. So I made another batch - this time I used fresh grated ginger, and instead of water for the liquid, I used Brandy-Orange Liqueur. What a difference! A nice taste for the holidays. Next time, I'll try Grand Marnier, Cointreau, Spiced Rum, etc....the possibilities are endless! Thanks again for the great recipe!

This smells so wonderful. The smell woke up my husband, who's rather picky about banana cakes. I decided to make this into a bundt - I baked it for about 45 minutes. I used the Cream Cheese Frosting II recipe on this site - paired very nicely!

This is the first cream cheese frosting I've ever made and it's a keeper! It was so simple to make. And it tastes great! I decided to add some rum to it-yum!

I've made this recipe 4 times already & it keeps getting better. After the first time, I decided to experiment. I added 2 red Thai chilies instead of the pepper flakes, and also add zucchini, mushrooms & onions to the sauce. Try other veggies, too. As for the cutlettes, I first dredged them in a flour mixture w/ salt & pepper & garlic powder and then I dip it into the egg. As well, I didn't have breadcrumbs the last time, so I used crushed butter crackers & almonds and added some Italian seasoning to it before coating the chicken. Wow! Great recipe. Will be making this one for years to come.

This came out quite good, after I changed a few things. First, I browned the bacon (I used Turkey Bacon - less fat!) in a large Dutch oven. After removing the bacon with a slotted spoon, I tossed in the onions with a bit of flour for about 2-3 minutes. I also added a few chilies (We love spicy food). Then I added carrots, bell peppers, celery and potatoes with the broth, and I also added some thyme and sage with the salt & pepper and simmered it for about 15 min until tender. Then I added diced ham, the creamed corn, and a can of peaches & cream corn for more extra corn flavour. As well, instead of milk, I added one can of evaporated milk. To make it thicker, I used a bit of soup base with cornstarch - works better than flour. Add the bacon last and heat through. It came out great!!!

I decided to use all blueberries for this recipe & also halved the recipe. I also sprinkled some cinnamon & allspice on the blueberries, and made individual servings using ramekins. Makes a nice presentation when you're entertaining.

This cake is every chocoholic's dream! I usually don't make cakes from mixes but this is one I will be making again & again. I didn't have sour cream so I substituted milk, vinegar & butter and it still came out great! I also added cherry liqueur to the batter. Wow!

I had didn't have all the ingredients for this cake when I started. However, it came out better than I thought. I had used banana pudding and black cherry soda, and I threw in some cherry liquer to the batter. Wow! Very moist! Topped w/ cherry liquer glaze. Will make again w/ other flavours.

I decided to make this into a bundt. I used the new SmartWare bundt pan & baked the cake for 45 min. I also added a 1/4 cup of Kirsch (cherry liqueur) to the batter instead of the vanilla extract. My husband (whose rather picky about cakes) loved this. I'll be making this one again!