I'm always looking for a new addition to my cookie trays and this one is it! I love to incorporate peppermint into my baking and candy making but usually just stick with the candy cane fudge so I'm thrilled to be able to use it in a cookie. And these were really good and easy to make. And all my "samplers' were trying to get their hands on more. I did rolll some in green/red sugar as other suggested to add some extra "ta-da". Thanks for the recipe which I'll be making year after year.

Really good. Really simple. Really Tasty! My family loved this. I also adapted it a few nights later, adding fresh garlic, and we ate the chicken mix on top of wide egg noodles. We'll make this again and again.

Certainly the easiest I've ever made. And my family gobbled it up. I made as is but I added mushrooms to it because I love them in my stuffing. It baked up nicely with a bit of crunch around the edges and top which I like. I did not add any extra broth. The one thing I will not do next time I make it is add the melted butter. I didn't think it was needed and to me the taste of the butter was too overwhelming.

I had such high hopes for this after reading the rave review but taste is subjective. We did not care for the cinnamon. But I can't fault the recipe for our tastebuds. I followed as is and I'm rating 4 stars because it gave me some great ideas that with a few changes I will make it again. We loved the potatoes which I doubled as many reviewers suggested.

Like many others, I've been making these for years. They are always a huge hit. I can't go to a potluck or picnic without them. I add the peanut butter as soon as the syrup and sugar start boiling, remove the pan from the heat and incorporate the PB well and keep stirring as you remove it from the heat! Have your cereal measured and ready, add slowly and gently. When you turn it over into the cake pan, press the cereal/slurry mixture firmly down and nice and smooth. I like to add more butterscotch chips than chocolate because they give that frosting a nice kick. Yum. Be forewarned: Once you start eating you won't stop!

I was very pleased with this recipe. I wanted a softer cookie so I went 1/2 butter, 1/2 shortening and they turned out just the right mix of crisp/soft. The flavor is really good. I did chill the dough for about 15 minutes. I baked on 325, but I always do for any cookies unless the recipe calls for a lower temp. I baked using four cookie sheets so I always am loading the cookie dough onto cool sheets.

Tops any other CCC I've made. These are soft cookies and bake up very nicely. The flavors can be easily mixed up. The first batch I made with vanilla pudding mix and a combination of chocolate chips and peanut butter chips. Will make these again for sure. Thanks!

Pretty darn good. I took other's advice and used Beef Broth. I sliced my roast into strips before cooking so didn't do any shredding. Hubby took it to work to feed his crew and it was really well received. Highly recommend, tasty and easy to make.

I had such high hopes for this. The marinade smelled and tasted great when I made it. I let the chicken marinate overnight. The taste was just too dark for me. I'm sure it was the molasses. At the same time the flavor needed some kind of kick, it was a bit boring and it did not penetrate the meat of the chicken whatsoever.

Visiting my Gram's farm in NW Iowa was always a treat because this is what she made, only we called it Taverns, and it was my favorite. I've been married 25 years and this is something I often made for my family as well. I sometimes alter the recipe depending on my mood. If I want a kick, I add horseradish, if I want it sweeter I add more ketchup and brown sugar (and please don't exchange the ketchup for tomato sauce or you'll just ruin the effect). This is really good, quick, fast and uses ingredients you already have. So what are you waiting for?

It took a lot for me to try a chocolate chip cookie recipe other than the one that has been in my family for years. I made this to pack for my hubby on a weekend fishing trip. I was looking for a recipe that would make soft cookies that would stay soft. This was so it! Wow! These were fantastic. Not only the texture but the taste. And the fab thing is you can really change up the flavor of pudding you use as well as the chips. I made one batch of white chocolate pudding with chocolate chips and another batch with butterscotch pudding with both chocolate and butterscotch chips. The guys said I could make them cookies any time. Thanks for this fantastic recipe.

With all the wonderful reviews I couldn't resist trying this. I only used one chicken but used rub recipe for two and used it all. Time being an issue, I only let the rubbed down bird sit in the fridge for about four hours. I did put some water in the bottom of my roaster and I did baste three time during the 4 hours the bird roasted, I also flipped the bird at one point (bird was on a roasting rack). I was afraid this would be dry as I used a fryer (bird) but this was juicy and delicious. My hubby is not a big chicken fan but he ate this up. Wonderful recipe which I will use again and again but will make 2 next time so we have lots of leftovers. I would double the rub recipe for two birds. It really doesn't get any easier than this!