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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Molasses Sugar Cookies

Reviewed: Dec. 6, 2009
I thought I hated spice cookies until I tried these and the Big Soft Ginger Cookies from this site. They are now two of my favorites, and I believe if either had the slightest hint of more spice they would be terrible. Just perfect! I wouldn't change a thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.

Cream Cheese Sugar Cookies

Reviewed: Dec. 6, 2009
These absolutely deserve a five at least for texture and mouthfeel of the cookie and the ease with which you can work with the dough. I didn't use these for rolled cookies, but will in the future! The dough is not sticky at all and very easily pliable. These cookies do not rise or spread at all, so what you put in the oven will be what you get out. The cookie turns out to be extremely soft, but not easily broken. The mouthfeel is incredible - these really melt in your mouth. The reason for the four stars is that I was not very fond of the flavor. The main thing I could taste was the almond extract. I will scale this back to 1/4 or maybe 1/8 of a tsp, and I think that would help a lot. I began to get used to the flavor, but it is just too different for me. I can play with the flavor ingredients some, but the texture has really won me over!
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Living In: Auburn, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Sausage Balls

Reviewed: Dec. 5, 2009
Five stars for wonderful flavor! I used Jimmy Dean Original sausage, and I may like to try hot sausage next time for a bit more bite. These were a bit more labor intensive than I had expected. I brought the sausage to almost room temp before mixing and mixed it with the biscuit mix first as other reviewers suggested. I mixed with a knife, and that helped a lot to break up the sausage and help the biscuit mix stick to it. I suggest cooking these on parchment paper - they slide right off that way. Use a new sheet for each batch, though because otherwise they will get greasy. This made a lot more than 30 for me. It was at least 50. I may try grated instead of shredded cheese next time; since there is no real binding agent you really have to work to get the cheese to stick to the sausage/biscuit mix. A good bit of work, but very tasty end product!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.

Buttery Cooked Carrots

Reviewed: Nov. 27, 2009
I was very dissapointed in this recipe. I drained all of the water after cooking the carrots as other reviewers suggested. I doubled the recipe for 2 pounds of carrots. The sugar/butter mixture was very runny, and even after simmering in the mixture for 30 minutes or so, it never actually coated the carrots. They just tasted like plain carrots with no butter/brown sugar flavor at all really. I give it two stars only because I happen to like the flavor of cooked carrots with nothing else, but I definately will have to continue looking for a flavorful carrot recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Graham Cracker Crust I

Reviewed: Nov. 26, 2009
I absolutely loved this crust. I used it with a pumpkin cheesecake and it was delicious. This was very simple to throw together. I may add a bit more butter next time - it was a little too crumbly to work with, but I made it work. Wonderful! This will definately be my basic graham cracker crust from now on - no more store-bought crusts!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Apple Crumb Pie

Reviewed: Nov. 26, 2009
I really enjoyed this pie!! I used Granny Smith apples, and they were the perfect fit for the pie. I did not double the crumb recipe as many others did, and I'm glad I didn't. I thought there was more than enough crumb to cover all of the apple mixture. I left out the walnuts and raisins due to my family's personal preferences, but I would love to try this with them some time! This was such a simple recipe, which I am always a fan of. The cooking time and temperature seemed just perfect. I do want to note you should peel your apples before using them in the pie. This was my first time making apple pie, and I didn't think about that until after it was completed. Peeling would just have made it easier to cut and handle, but the flavor was superb! Definately using this recipe again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 26, 2009
Oh wow!! What a fantastic spin on cheesecake and on pumpkin pie! This had just the right amount of both. I added a bit more cream cheese (about 5 ounces?) than called for, and I thought it was perfect. I used fat free and reduced fat (a little of both) cream cheese, and you could not tell any difference. I added a layer of reduced fat Cool Whip, but I could take that or leave it - it didn't have much affect. I made my own graham cracker crust using a recipe from this site, and it was superb. I may try a mixture of graham cracker and gingersnap crust next time. I baked this in a 9" springform pan at 350F in a water bath for 60 minutes and then turned off the oven and opened the oven door and let it sit for an additional hour in the water bath. It was cooked perfectly throughout and did not crack. This sat in my refrigerator for 3 days before consumption, but the quality was unaffected. I will make this time and time again, I'm sure!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Pumpkin Honey Butter

Reviewed: Nov. 23, 2009
Delicious! I can't wait to serve this will rolls at Thanksgiving dinner! I do feel I should note this is SUPER sweet! If you're not into sweets or sweet butters, this will probably not be for you. It is just right for my family, though! It seems like a lot of honey, but the great amount of pumpkin pie spice evens it out. My family does not like a strong pumpkin flavor, so this had just the right amount of pumpkin that was not overpowering.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Dawn's Easy Red Velvet Sandwich Cookies

Reviewed: Nov. 22, 2009
Delicious! I used a teaspoon of vanilla in place of the bourbon, fat free cream cheese for the icing, and left out the coconut completely. I love these! This frosting is pretty runny- I recommend leaving out the liquid. I have also tried these topped with a cream cheese frosting and pecans rather than as a sandwich, but they're just not as fun (or pretty) that way. I love how the cookie texture is not very cake like - it's super moist and really tastes like a cookie! Can't wait to try this with a carrot cake mix!This is definately a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Big Soft Ginger Cookies

Reviewed: Nov. 13, 2009
I made this recipe exactly as written and had no problems whatsoever. I made one batch having flattened the cookies and left the rest of the batches in balls, and the results were about the same. The cookies left in balls came out only a little thicker than those I had flattened, and I had no preference about their size anyway. I would love to find a way to make this into a gingerbread man recipe because the taste is SO much better! It is a lighter flavor than a gingerbread cookie - not as "spicy". Delicious! I topped with the "Vanilla Glaze" from this site, and everyone loved them and asked for the recipe.
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Living In: Auburn, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.

Laura's Quick Slow Cooker Turkey Chili

Reviewed: Nov. 13, 2009
I made this for an alternative early Thanksgiving with some college friends. It was such a hit, and I couldn't ask for a simpler recipe. I got the wrong size cans of tomato soup, so I substituted 6 oz. tomato paste and about 1 cup of water, and it worked perfectly. I'll definately be keeping this recipe handy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

Cranberry Corn Bread

Reviewed: Nov. 13, 2009
Delicious cornbread recipe! The cranberries added just the right amount of sweetness without overpowering the corn bread taste. I used the whole bag of Craisins dried cranberries, which was a little more than called for (about 1 and 1/3 cup), but I think it was the perfect amount. The corn bread alone has a fantastic taste, and it will likely become my staple cornbread recipe, with or without the cranberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Chocolate Scotcheroos

Reviewed: Nov. 10, 2009
My dad has made these for years, and they've always been a hit for everyone who's tried them. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever

Reviewed: Nov. 1, 2009
Oh wow, these are great!! It takes exactly like what it is - a brownie inside of a cupcake. Never did I imagine something so simple could taste so great. This is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.

Sugar Cookie Frosting

Reviewed: Oct. 31, 2009
This served the purpose I wanted it to. It is a good, basic frosting that does dry hard, as promised, and is perfect for sugar cookies. The flavor is not strong (vanilla extract flavor), so it allows the cookie's flavor to stick out while still providing moisture. This will likely become my basic frosting for sugar cookies, as I prefer a frosting to a glaze.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.

Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Oct. 31, 2009
I'm rating these on based on a comparison of what I wanted from these to what I got. I was looking for a relatively thick sugar cookie that could be used for cutouts. I got the exact opposite. The dough was nearly impossible to work with because it was so sticky, even after refrigerating for several hours. After baking, the cookies were super thin and delicate and not very easy to work with. Also, this has a more buttery flavor than a sugar cookie flavor. What I found in summary is this: you must bake sufficiently or they will just crumble (until the edges are pretty brown). These are more of a delicate teacake. I wouldn't frost them again. It just doesn't work with the flavor. Maybe some kind of light glaze, or they are just great plain. I'm definately keeping this recipe, but as a butter cookie. I will continue looking for a staple sugar cookie recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.

Actually Delicious Turkey Burgers

Reviewed: Oct. 24, 2009
I blew my beef hamburger-loving family away with these! They are a bit more time and labor intensive but they turned out fantastic!! Way better than any packaged turkey burgers you buy at the store. Can't wait to make them again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Cowboy Caviar

Reviewed: Oct. 24, 2009
This was really good and very easily prepared! Made a great side dish. I served it with grilled salmon and shrimp. I subsituted fat-free Italian dressing also, and you couldn't taste any difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.

Chex® Muddy Buddies®

Reviewed: Oct. 24, 2009
I'm not sure I've met anyone who doesn't love "puppy chow"! I'm not as into the flavor as a lot of other people, but once I get started, I can't stop. You can't resist a dish that's so easily prepared anyway.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.

Amazing Butternut Squash

Reviewed: Oct. 24, 2009
This was delicious! Just made a couple changes for my diabetic husband. I sweetened with stevia to taste instead of brown sugar. Also used wholewheat bread crumbs for topping instead of saltine crackers and doubled amount. It's a keeper!
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Home Town: Auburn, Alabama, USA
Living In: Comer, Georgia, USA

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