I agree with another reviewer: I, too, spend a great deal of time baking fancy desserts from scratch, and this one, which was so incredibly simple and done in about 5 minutes, got just as many raves as my intricate and time-consuming recipes. I didn't have peach jello, so I used a watermelon fusion type, and it was still terrific. I also used two cans of peaches, one in light syrup and one in heavy syrup, and used the liquid from the light peaches. It was sweet but not overpoweringly so. I'm definitely going to try some other dump cake recipes.

Reviewed On: Oct. 6, 2008

I loved this spinach recipe: it's sweet and spicy, just as the recipe suggests.

Reviewed On: Mar. 16, 2008

I wasn't sure what to make of this recipe since there were mixed reviews, but I am SO glad I tried it. I live at high altitude in S. CA, at about 6,000 feet, so baking cookies that don't spread excessively is a formidable challenge. In fact, I usually have to use recipes specifically formulated for high-altitude baking. Needless to say, I was a little hesitant to try this one, particularly given the long list of ingredients. After baking, these cookies were beautiful and did not spread too much. I did make some minor modifications. For one, my dough seemed a little too dry, again, due to the altitude, so I did add once extra egg. I also don't like too much chocolate so I used 3 cups of milk chocolate chips, only because I was out of semi-sweet. I used an ice cream scoop, about a 1/4 cup, for uniformity, and used parchment paper to line the cookie trays; I have a convection oven so the batches were done after only 9 minutes. The end results are professional-looking,soft on the inside, as described, and have a very good taste. I had 10 guests this evening, and I can't tally how often they told me that these were the best chocolate chip cookies they had ever had, and many commented on their unique softness. I laughed when one young man said that he'd never had chocolate chip cookies like these and that his mom's always turn out too "hard." Quite a few of my guests asked for my secret ingredient, but I am choosing to keep this one for myself. :)

Reviewed On: Mar. 17, 2007