This is so easy and fast to make. Based on the effort it takes to make, the flavor is very good. I'll be making it again, but may add the brown sugar that others suggested as well as some low fat cool whip or vanilla ice cream. Thanks for the recipe Rosanne!

I love this sauce! We used it with the Buttery Soft Pretzels recipe from this website which, by the way are excellent. Instead of using 1 tsp of cornstarch, which I didn't have I used 2 tsp of flour instead, and because I didn't have any lemons on hand, I used 1/2 tsp of vinegar. Also didn't have any Dijon mustard, so used spicy brown mustard. Even with all these changes, the dipping sauce was excellent! Thanks very much for posting this recipe!

This recipe is wonderful! I took the advice of others and instead of using all white sugar, I used half white and half brown. Initially I used 4 cups of flour, and then added almost another cup during the 10 minute kneading process. Instead of making 12 huge pretzels, I made about 26 smaller pretzels which were easier to handle as a snack food while watching a movie. I also made the honey mustard dipping sauce from this website which was excellent. Thanks Christa for posting such a great recipe!

I found this recipe about a year ago and have made it at least 25 times. It is absolutely wonderful and has a good fiber content. The only thing I do differently is that I don't add any additional sugar to the date filling as the dates are sweet enough. Thank you so much for posting this recipe!

Finally a recipe for Pizzelles that calls for anise oil! I had one long ago, but lost the recipe. Thank you so much for posting it. The anise oil gives a more intense flavor of anise to the cookie, much better than anise extract which is more commonly found. Love it, Love it, Love it!

I really enjoyed this salad. Using tomatoes and peppers fresh from the garden I'm sure helps improve this wonderful salad. I wanted to cut down on the amount of fat so used fat free crackers, reduced fat cheese and reduced fat salad dressing. Trust me, there is still plenty of flavor! I'll be making this again and again! Thanks Diana for a great summer time dish!

These cookies are excellent! I used the Reynolds non-stick foil as recommended by another person and that really does work quite well. These cookies didn't slide off the foil like other cookies do, but with just a little effort they came off in one piece. I didn't get quite as many cookies from one batch, about 35 cookies that are about 3 inches across. These really do spread quite a bit so I only placed 6 teaspoons of dough on a cookie sheet. Not only is this a really tasty cookie, they are very delicate and elegant looking. Next batch I'm going to try to form them into bowls by placing the still warm cookie over an upside down glass custard cup, that I will spray with pam ahead of time.

When using this recipe, always, always always siftthe powdered sugar at least 2 or 3 times. This makes the glaze flow over the cookie a bit easier and will eliminate any blotches. This is a wonderful glaze.

Thank you so much for this recipe. My Mom made these for us when we were little, so they definitely are an old fashioned Christmas cookie. Mom always made them into little logs instead of the balls, but they are really wonderful cookies, no matter what shape you form them into. Thanks very much Peggy for posting this recipe. They will be on my cookie tray this year!

These beans are awesome! Even if you are not a fan of beans, you'll like this dish. I've made this recipe many many times, frequently for new groups of people, and I'm always asked for the recipe. If you are rushed for time and don't want the mess of frying the bacon, do like I do - buy the pre-cooked bacon that you can find with the croutons and salad dressing at the market. Just make sure it's really bacon and not that fake stuff!

This is a wonderful recipe, so easy and yet so very tasty! I haven't used any beer and really don't miss it. I served this to four people and we must have been really hungry as there really wasn't that much left over! Will make again and again.

Excellent dessert! Don't change a thing! Received rave reviews from my Christmas guests.

I just made this soup for lunch and it was wonderful! I too used my vita mix - tossed in the tomatoes, two slices of onion and two cups of boiling water in which I added 2 1/2 Tsp of chicken soup base. Blended this for one minute. Melted the butter in a soup kettle and then added the flour to make the roux, then gradually added the tomato mixture. Add the salt and sugar as called for, then served it up with garlic croutons. This is a real keeper!

This recipe makes a great cookie. However, I did make a couple of minor changes. I put half of the oatmeal in the blender and turned it into a powder, then added that to the flour mixture. I also added 1 tsp of cinnamon and a scant 1/2 cup of rice krispies. The results were fantastic! Entering them in the State Fair competition - wish me luck!

Excellent soup. As recommended by ohers, instead of using 2 cans of broth I used two cans of Campbells Select Mexican tortilla soup. Also used half of a rotisserie chicken instead of the canned chicken. Be sure to drain and rince the black beans before adding to avoid having your soup turn grey! I served the soup using the Baked Dostito Chips trying to keep the fat grams down. I served this to my sister inlaw who wanted the recipe. She made a batch, took some to work and shared some with a co-worker who also loved it and asked for the recipe. The co-worker went home and made it for her husband, who just loved it and asked fora second bowl. Definately a keeper. If you are thinking about making this recipe, don't hesitate - just do it!

This is the fastest granola recipe I have ever made. Having said that, one might think that it wouldn't be all that good, but nothing could be further from the truth. I think the addition of additional dried fruits would be good, but not necessary. Will definately be making again and again. Thanks for the great recipe.

This is a really good oatmeal raisin cookie. I didn't have any baking soda, so used baking powder instead and ended up with a nice puffy cookie. I'll probably always make them this way, as they were excellent. My cousin and her husband really liked them as well, and I sent a container of them home with them.

This was very good, but did lack the zing of other deviled egg recipes I've had. The color and texture of the egg mix with the spinach and the crumbled bacon was very nice. Definately should add some dijon mustard as recommened by other reviewers. If you have leftover egg mixture, as I did, makes a great egg sandwich!

After reading a number of the reviews, I made these muffins following the recipe exactly except for two things; the topping and the amount of batter placed in each muffin tin. I was a little confused about how many muffins this recipe actually made. I know there are mini muffin tins, then the size that I grew up with which I refer to as the regular size muffin tin and then the jumbo size. I used the jumbo size tin, making six muffins. I filled each tin about half full. Then I made up half of the recommended amount of topping, and was very happy with the results. I took them to a volunteer event where they vanished. I mentioned the name of the recipe and all agreed that they are to die for!

I made this for a neighborhood block party last night, and was asked for the recipe many times. Instead of using the raspberries, which are very expensive in Minnesota this time of year, I used a 5 oz. bag of dried cranberries, cherries and blueberries. The juice from the fruit rehydrated the dried fruit, making the salsa less runny. Also the cranberries added a nice tartness to the sweetness of the salsa. An excellent appetizer!