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yum! love this recipe! it's one of my favorite cookies right now. they're always a big hit when i bring them to a party. i did make a few changes, though. i baked mine at 350 degrees for 8 minutes and they came out perfect! i also used mini muffin tin liners (easier cleanup and to transport), although not using them works well, too.

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Yakisoba Chicken

Reviewed: Mar. 19, 2010

i didnt think this tasted like yakisoba at all. first of all, chile paste is not japanese. second, it's way too spicy to be a yakisoba. i didn't use cabbage (not a fan), so instead i used frozen chopped spinach (thawed and squeezed of excess water). it was so spicy, but if you're into spicy food, it's good. i didn't have soba noodles on hand, so i used 8 oz. of somen instead, which worked out fine. i only used the first 1/4 cup of soy sauce because it tasted fine, and i didn't think i needed the other 1/4 cup. i would make this again, but reduce the amount of chile paste big time.

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Cool Whipped Frosting

Reviewed: Jun. 12, 2008

i loved this frosting! i made it recently for my boyfriend's birthday. he and i do not like overly sweet frostings, so i hoped this would be perfect. and it was! it does help to let it refrigerate for a while. while my cake baked (i used a cookies and cream cake mix cake from the duncan hines website. also excellent!), i prepared the frosting. i let that get icy cold in the fridge (about an hour) and took out about a cup to color with food coloring to use for piping "happy birthay" on the cake. i put that in a seperate storage container and colored it with coloring. i than let that set up in the fridge for about 30 mins. after the cake was cooled, i frosted the cake and than i let that frosting set up for about 20 mins. and than piped the wording onto the cake. it is time consuming, but it's so worth it. the frosting complimented the cake well, without being too sweet. it's also light and fluffy, and not heavy at all. this will for sure be my go-to frosting from now on. what i also loved is that the ingredients are easy to find, and you don't have to have any special ingredients from cake shops or specialty food stores! no more canned frosting for me!

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Mall Pretzels

Reviewed: Mar. 6, 2008

i've been using this recipe for years. i made it for the first time in a while a few weeks ago, and they still came out perfect. i love the brown sugar touch. i like to knead dough by hand, but i suppose you can use a kitchenaid or a bread machine to do the hard work for you. love this recipe. highly recommend it!

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Spaghetti with White Clam Sauce

Reviewed: Mar. 6, 2008

a fantastic recipe! i make this for my neice, who's the pickiest eater on the planet. this is literally one of only about a handful of things she'll eat a lot of. it comes out perfect every time. works well with other pastas, as well, such as linguine or fettuccine. whatever you have on hand.

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Chicken Pot Pie IX

Reviewed: Mar. 6, 2008

this filling is SO good! i omitted the celery salt because i'm not a huge fan of it, and it still came out great. instead of celery, i used corn. i just used a refrigerated pie crust because i'm terrible at making crusts. and, it came out perfect. letting it cool for at least 10 mins. is perfect, otherwise the filling just oozes out. yummy pot pie!

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Classic Peanut Butter Cookies

Reviewed: Mar. 6, 2008

these spread out A LOT. i don't think an hour to refrigerate them is enough because the last batch came out way better than the first. i would probably just refrigerate it overnight and bake them the next day, instead. other than that, they're delicious. i used all-natural peanut butter, which gave them an awesome peanut butter taste. i didn't pack the brown sugar that much because one cup is a bit much. i lightly packed it into my measuring cup. good cookies, overall.

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