These cookies are absolutely phenomenal. I have never made PB cookies with chocolate chips, but these cookies are even better than I thought they would be. Even w/out chocolate chips, they make a great PB cookie. I am guilty of changing the recipe a tad per the previous messages of other reviewers, however. I used 1/2 cup more PB, 1/2 cup of each type of sugar (brown sugar was packed), 1 cup of All-Purpose flour (did not have any Whole-wheat flour), and 1/2 cup of rolled oats. My reason for putting in half of the oats was b/c I have never used oats in PB cookies before. I will try a whole cup of oats next time because This was the best cookie dough ever--so light, fluffy, and Peanut-buttery with the perfect consistency. After 8 minutes in a preheated oven at 375 degrees Fahrenheit, these cookies were soft, gooey, melt-in-your-mouth good. I cannot stop eating them! My first batch was a little crumbly during the transfer from cookie sheet to cooling rack. I found that I just needed to wait about ten minutes for them to cool before taking them off of the cookie sheet. This may sound obvious, but I have gotten away with taking many a cookie off the cookie sheet after waiting only a minute or two for them to cool. Crumbly or not, these truly deserve 5 stars!! Thank you so much for sharing this recipe!!!

I was happy to find a rhubarb cobbler recipe here, and tried this one, and it tasted good. However, the topping didn't have enough liquid in it, so I added more sour cream and a bit of water; otherwise it didn't even have enough liquid to mix the flour properly. Next time, I would probably add some brown sugar crunch topping of some sort to add a bit of interest. It was very easy to make, though, and everyone scoffed it up with whipped cream on top.

My husband made these for my birthday because I'm such a chocoholic. They were delicious!! I want him to make them all of the time! He followed the recipe exactly...no modifications.

I melted all the chocolate and butter together and they turned out beautiful! Everything a brownie should be! Nice crust on top and chewy moist decadence in the middle. I baked them in a silicone mini muffin tray for 25 minutes ans they were perfect! Definitely will use this recipe again.

The flavor was OK. I think next time I will use butter instead of shortening. Also, add 1/2 tsp. salt. The texture is also not as light as I would have liked. But, they are easy to make and I will probably make them again with minor modifications.

This is a great dish and my family loves it. I have substituted the ham for bacon, and have added a variety of veggies. It is a quick and easy dinner.

This recipe is wonderful. Although a bit more time consuming than using canned soups, well worth it!! Thanks Karen for giving us a new family favorite.

This recipe was great!! I used 2 skinless boneless chicken breasts, an 8x8 pan, and 1/2 sodium soy sauce. I set aside most of the teriyaki sauce to use during and after baking. I baked the chicken in a preheated oven at 375 degrees fahrenheit for 30 minutes. Before I put the chicken in the oven, I put a little bit of water in the bottom of the pan, and poured some of the teriyaki sauce over the top of the chicken. I baked the chicken for 15 minutes. Upon taking out the chicken, I drained off some of the liquid. Then, I flipped the chicken and poured some of the reserved teriyaki sauce over the chicken. After that, I put the chicken back in the oven for 15 more minutes. When those 15 minutes were up, I poured the remaining reserved teriyaki sauce over the chicken and served. The sauce tasted great, and the chicken was very tender. The chicken went great with chopped pineapple and grilled veggies on the side. Thank you so much for this wonderful recipe! Now I can make teriyaki chicken myself instead of buying it at a Japanese restaurant. :)

These were fantastic! The marinade has such a wonderful flavor - we've also used it on chicken and pork chops and every time are very pleased with the results. My mom and sisters were so impressed they insisted on my sharing the recipe!

In one word, this cake is AMAZING! My husband has decided it's his new favorite cake. My grocery store was out of coconut extract when I needed it, so I used the coconut cake mix instead of the white cake mix and it tasted just fine. I did follow other reviewers' suggestions and let it cool all the way before refridgerating, making sure the cake soaked up all the liquid. I also used the Cool Whipped Topping recipe on this website that was recommended, but used coconut cream pudding instead of vanilla which was perfect. I prefer to toast the coconut before topping the cake with it - it adds just the right amount of nuttiness and crunchiness to the cake. Thanks for the great recipe!

Thanks for sharing! I made this last night and had some leftovers for lunch today. It's really quite good, though I didn't need to add so much lemon juice. I put in only half the suggested amount. Also, I think next time I cook this meal (and there will certainly be a next time!), I will add half the feta in the pan and the other half on the plates.

My husband doesn't really like brownies, but he BEGS me to bake these! They are so good! I took the advice of the other reviewers and used 1.25 cups of flour. I left out the nuts and baked them for exactly 30 minutes.