Other than the directions, I really liked this recipe. I just used the conventional method to mix these up, finding it unnecessary to cream the butter for 10 minutes followed by "massaging" the dry ingredients in a plastic food bag. I used regular ol' table salt, miniature chocolate chips, and substituted chocolate covered sunflower seeds for the walnuts. Chewy, gooey, brownie-like cookie that satisfies even the deepest chocolate craving.

I'm not sure what the cheddar cheese' contribution is to the bread because you can't really see it and you can't taste it, but it must do something (I would hope with 1-1/4 cups of it!) because this bread is good! Maybe it's the 3 T. of olive oil...or maybe the potato flakes. Or maybe it's that every ingredient contributes its part to come up with this wonderful, almost rustic loaf. I reduced the sugar to 1-1/2 tsp. as I like no sweetness in my bread, and used fresh rosemary rather than dried. I like the "crustiness" that the extra rising and baking time the French Bread cycle provides so used that rather than the basic setting. Nice crumb, not too yeasty or soft, with a subtle rosemary flavor.

Now this was right up my alley! What a beautiful, delicious, artisan-type bread! I used only 1-1/2 tsp. of sugar because that's my preference (don't like any sweet taste in my bread), 1-1/2 tsp. of bread machine yeast and all bread flour. I used a very good quality fresh Asiago and 1-1/2 tsp. of my favorite Tuscan seasoning. I really don't like moist, overly fluffy, smooshy breads and this bread is SO not like that! This bread would make wonderful croutons, crostini, bruschetta, panini (mmmm, chicken, provolone and pesto!) or even grilled cheese, but it is so flavorful, so delicious on its own. Just a great recipe!

While these go by a number of names, Pecan Fingers, Mexican Wedding Cakes, Pecan Crescents, these cookies have been a part of many families' Christmas cookie tradition for decades. This is very similar to the recipe I've been using from a very old Wisconsin Electric Co. Christmas cookie cookbook in that while other, similar, recipes call for a ratio of 1 cup butter, 2 cups flour and 1 cup pecans, this recipe calls for double the amount of pecans! I mean, this is truly a PECAN cookie! While the recipe I have always used calls for slightly less salt, powdered sugar and vanilla I found that to be a negligible difference. It's the amount of pecans that's key! These are very delicate cookies with a melt-in-your-mouth texture. I like to make mine small - it takes forever to shape them but they look so attractive on the cookie plate. I also roll them twice in the powdered sugar, once when they first come out of the oven and again when they've cooled. I also use finely ground pecans which, gratefully, can already be purchased that way, a real time saver! Great little cookie that will always remain a part of our Christmas cookie favorites.

Like the recipe I've used for more than 40 years, this recipe calls for almond extract as well as the vanilla, which I like. What's different about this recipe from mine is that it uses a tad more butter and marshmallows, which I thought might make this a little easier to mix with and coat the cornflakes but I learned the difference is negligible. Maybe I do it the hard way, but I neither microwave this nor use a double boiler. I just melt the marshmallows in a big non-stick Dutch oven over medium-low heat, which makes clean-up incredibly easy. Work fast and get yourself another set of hands to put the red hots on if you can because this sets up very quickly! Pretty and gooey and sweet, these have always been a favorite with both kids and adults alike. In fact, they are still one of my kids' favorites - and they're now 28 and 30 years old!

With hubs out Christmas shopping it was just me at home for supper tonight. I had presents to wrap and baking to do, so I wanted something simple but delicious, something more interesting than the plain ol' grilled cheese sandwich I almost settled for. Hoping for a twist on that old standby, this recipe came up with a simple search for "grilled cheese sandwich" and what a great find it was! The ingredients seem like such a natural, yet I never would have thought to put them together in a grilled cheese sandwich. I really liked this - the flavors all come together and using good, sturdy Italian bread really helps make the sandwich. This was a quick and delicious meal with ingredients I readily have on hand. No boring grilled cheese sandwich here!

These cookies are so classic I remember helping myself to a neighbor's stash in her freezer when I was a little girl, and that was decades ago! My family and I have enjoyed them every year since. Some things are so good, so tried and true, that they are timelessly perfect. And this recipe for Peanut Blossoms is one of those. I don't know when this particular recipe originated, but if you're looking for THE recipe for Peanut Blossoms, this is it, the original. In my view, no Christmas Cookie plate is complete without them, and I know they will continue their tradition of creating fond memories.

I obviously wanted to give this a taste before I wrote my review and, *blush,* four slices later here I am. This bread is wonderful! I forgot to add the dry milk powder and that may just be one of the reasons why I liked this bread so much - dry milk powder helps to make a soft and fluffy bread, and I much prefer something sturdier, which this was. I noticed the reviews of this recipe run the gamut from its having too much flavor to not enough - I guess it depends not only on your taste buds but the herbs you use and how fresh they are (if they are on the brownish side definitely toss 'em!). I found it perfect with subtle, understated, well-balanced flavors. I used the French bread setting and got the sturdy, well-developed texture and crackly crust I wanted. I also reduced the sugar to 1 T. since I don't like much sweetness in my breads and to ensure it didn't over rise (which it still did a little bit so next time I'll use even less or none at all). Don't be put off by the title which could lead you to think this is a boldly flavored, GARLIC-y bread. It's not. Sure hope this recipe sees more activity, because it really is terrific.

This was quite a challenge without a mortar and pestle but with patience, perseverance and the flat side of a chef's knife I got the job done. This was just delicious. The contrast of the bite of the peppercorns with the sweetness of the red pepper was interesting, piquant and delicious. This "paste" permeates the meat and flavors it beautifully and that, coupled with the wine and chicken broth the submitter advised to add in a separate review, made for a wonderful sauce. I left the lemon off mine, hubs included it in his - -we were both pleased as pie! I served this with rice pilaf (parsley buttered potatoes would have been good too) and fresh asparagus. Great dish with a lovely presentation.

Fast, easy, simple, fresh tasting, and darn good. Just that simple. Love the lemon/sesame seed combo. I make it even easier and quicker by using already toasted sesame seeds!

Fresh greens, red-ripe tomatoes, crisp cucumber, hard-boiled egg and a creamy dressing - one of our favorite salads! I used leftover "Thousand Island Dressing" from this site mixed with the mayo, and a shot of Worcestershire, then thinned it out and tamed it with half and half until I got the consistency I wanted. I finished the salad off by sprinkling it with chopped hard boiled eggs and crumbled, crisp bacon. This is quick, easy, homespun and delicious. We cleaned our plates.

I needed something quick and easy, something I didn't have to go to the store for and something that would create no leftovers. Yes, there are far better and more "authentic" Thousand Island dressing recipes but this worked well in a pinch, which was exactly what I had in mind. It was a little heavy on the mayo and kind of flat but a bit of extra chili sauce and some salt and pepper took care of that! For what I was looking for this was perfect. This would also make great burger sauce!

Never again - or at least not with refrigerated cookie dough anyway. I'm kind of surprised to see that I'm the only reviewer who found these do not live up to their reputation. Maybe it's because this is the first time I've ever purchased ready-made dough. I found it greasy as heck, a real turn-off. (I did use a popular, name brand dough) And because it's so greasy it's difficult to work with as this recipe requires. (particularly if you have long nails...) To that end, I floured the little dough balls and flattened them before shaping them in the muffin cups with the end of a big wooden spoon. They shaped nicely enough once out of the oven but I still call them greasy little dough wads, filled with overly sweet and rich cream cheese. We did not enjoy these at all.

Loved this not only for its taste, but also for its beauty and simplicity. Rather than tossing all the ingredients together, I eliminated the iceberg lettuce from the mix and plated the salad on large, beautiful butter lettuce leaves. Once my lobster was cooked, shelled and chopped I realized I wouldn't have enough so I quickly boiled some frozen shrimp to compensate and it was a wonderful combination. I liked the warm lobster against the cool tomato and creamy avocado, and the seafood seasoning blended with the butter proved to be a nice change from a typical salad dressing. This, served with "Cream of Tomato Soup with Pesto," made for a delicious, healthy, and light but satisfying meal. On a side note, I didn't use the feta because hubs doesn't like it, and I had intended to substitute some crumbled bacon instead. It's only as I write this review that I realize I forgot the bacon and I know that would have been awesome good! Oh well, next time...

While this is very good, it is also a fairly common tomato soup recipe with the standard chicken broth, tomatoes and cream. It's certainly easy to throw together in a pinch with pantry staples, but if you want to really make this special use homemade chicken broth (I had some in the freezer), homemade marinara (also in my freezer, put up from my garden) and heavy cream rather than the half and half. I did use the half and half this time for comparison's sake and found that the soup is just not as good as it is with rich, heavy cream - and for some reason it even looks better made with cream too! Loved the pesto swirl at the end -again, I used homemade that I'd frozen. Reducing the chicken broth really isn't necessary, and I don't add the cream until after the tomatoes and broth have simmered a bit. Great soup for little time and effort.

Hubs and I frequent a lot of restaurants in Southwest Florida where dishes like this are routinely served. This is as good or better as we've had in any of them. I dredged the scallops lightly in flour before sauteeing them and backed off on the cilantro to about one tablespoon, which was plenty. I served this on plates garnished with a spicy remoulade sauce and a lemon garlic aioli alongside a basic, parsley rice. It was simply wonderful. Colorful, fresh and delicious. I'm looking forward to having the leftover salsa with crab cakes tomorrow night!

This pie is so good that as this recipe's first reviewer I am determined to get it off to a good start! To call this pie "Peanutty Pie," is like calling the Sistine Chapel "a building." This is SO much better than....peanutty pie. It is, first, a beautiful pie. But I'm telling you, when your taste buds hit this pie it is like an explosion of creamy, smooth, chocolatey, peanutty flavor that makes you roll your eyes and sigh with the pleasure of it. (And I am NOT dramatizing for effect. It's that good.) I made a graham cracker crust because I thought it suited this pie better. The filling I made just as it was written - it is light, not overly peanut buttery, but when I make it again I will be sure to use fresh whipped cream rather than the Cool Whip. Make sure you wait till this is good and chilled before you pour on the chocolate topping, which is just the right amount. Rather than the chopped peanuts I topped this with chopped peanut butter cups which added a little flair, though I'm sure the chopped peanuts would be very good too. Be careful - because this is not overly rich and sweet it's easy to overindulge!

I don't recall how I came across this recipe and wasn't particularly enthused about it when I did. It just seemed like something hubs would like, and I liked that it was a custard-style ice cream. It seemed like a lot of vanilla so I played it safe and only used a tablespoon. As I added the one cup of crushed peppermint candy I thought I was waaaay overdoing it, but used it all anyway. (Food processor worked great for this!) I also wondered how annoying this might be to eat creamy ice cream with little shards of crunchy candy in every mouthful. And now, as I review this recipe, I want to make sure I drive the point home how delightful this ice cream is. Puts a smile on your face and brings back memories of sucking on candy canes as a kid - only a rich but refreshing, creamy candy cane. Pretty and pink, I felt like a little girl again! The little shards aren't annoying and the full cup of candy was just right. This is lightly pink, fluffy, velvety smooth and really, really delicious. This would be perfect for a Christmas dessert just on its own, but I also could see it in an ice cream cake, or to make ice cream sandwiches. Mmmm, or maybe scooped over brownies and then topped with chocolate sauce. The possibilities are endless, but I don't see how it could be any better than the simple spoonful I just tried.

Easy to mix up. Rose like it was supposed to. Baked perfectly. Tasted great. What more could you ask for? No disappointments, no criticisms. I was looking for a simple and versatile basic white bread and this was just what I was after. I reduced the honey to 2 T. to ensure against overrising and used butter instead of margarine. Nicely flavored and not too moist as some bread machine breads can be. Just a darn good, reliable recipe, one I'll be going back to often.

Just ok - the flavor was good, definitely identifiable as root beer, and the fact this is a butter based cookie is noticeable as well. Other than that, however, I can't rave about these. The batter doesn't need the buttermilk at all, so I left it out. I chilled the dough for well over an hour yet the cookies flattened more than I would have liked. The amount of "glaze" seemed like a lot, and also seemed as though it would be too heavy, too much like a frosting, for this soft, flat, cookie. So I just mixed up a glaze with the ingredients without measuring until I came up with something of drizzling consistency. I'm glad I thought ahead and bought some candy root beer barrels which I crushed and sprinkled over the glazed cookies. These definitely needed the "prettying up." This was a uniquely flavored cookie but I didn't care for the texture. My thinking is that there is too much butter.