Just made these today and this will now be my go-to recipe for oatmeal raisin cookies. Followed exactly as stated except I doubled the recipe and used 2 tsp. cinnamon and 1 tsp. pumpkin pie spice instead of the cloves, and also grated in a little fresh nutmeg since I had it. Baked on parchment paper for about 9 minutes and they were perfect. NOTE: Don't try to make these too huge - my first batch I wanted really big cookies but they thinned out a little too much - keep them smaller (my perfect ones were doughballs a little smaller than a golf ball) and they stay more puffed-up. Thanks for a yummy recipe!

I love this recipe and use it anytime I feel I need to be a bit healthier. I skip the green beans and the beef broth, and use 1 48-oz can of low-sodium V8 and fill the empty can with water and dump that in, too. GREAT TIP: Chop up a bunch of fresh cilantro and toss it in for a nice perked-up flavor, and sprinkle some on top before serving. I also throw in the juice of half a lemon and some cayenne pepper - I've even put in some horseradish. I've also swirled in a dollop of FF sour cream right before serving. Yum!

I make this recipe every Christmas and usually a time or two during the year and we all love it. Like some other reviewers said, definitely line the pan with foil and then I always spray it with cooking spray as well. I use enough saltines to linet the bottom of the pan and break some in half to fit the edges. I get the butter, brown sugar, and a touch of vanilla boiling and boil for 5 minutes, then put in the oven and bake for 5 minutes. I pull the pan out, sprinkle chocolate chips over the top, and cover it with foil for a few minutes. Then take the foil off and the chocolate is easily spreadable. We use Planter's sundae peanuts on top, and refrigerate until solid. For gifts, I break into abstract pieces and put in treat bags or boxes with gold tissue or ribbon. Hope this helps!

Pretty good! I made this with a cup and a half of rice, 3 cups of water (didn't have chicken stock), a whole green pepper, two sweet onions, and fresh parsley and garlic. Also used a 14.5 oz can of diced tomatoes and a small can of chilis, which I diced. Added cumin, paprika, salt and a bit of pepper. I put cheddar cheese on top (partly for my 17-month olds, partly for myself!) and the whole family liked it. I will definitely make it again.

This is a very good, easy way to make homemade pasta sauce. I doctor it by adding fresh basil and oregano, mushrooms, green pepper, and brown sugar. I also squeeze the meat out of the italian sausage casings instead of slicing and leave some nice big chunks in there. Very Yummy!

This was exceptionally yummy! I did a few changes - I didn't want to make the stuffed mushrooms, so I skipped that. I mixed spicy mustard, brown sugar, Worchestershire, minced red onion and mushroom, and spread half of that on the roast, topped with bacon, and then spread the rest on the bacon. I had a 2.5 pound roast and I baked for an hour and 20 minutes. Yum!!! Easy enough for a weeknight meal but good enough for entertaining as well. Will make often!

Absolutely fantastic, great "company" recipe. I wouldn't change a thing except maybe add mushrooms to the sauce.

This is a terrific recipe! I didn't even follow it exactly and it turned out great, and really didn't take too long. I marinated the chicken in the juice of a lime, salt, garlic, and fresh chopped cilantro. I sauteed onion and green pepper, then added the chicken, cooked the chicken until it was done, then added the rest of the ingredients (I used 2 cans of tomatoes with chilis instead of a can of stewed.) I simmered it for about 10 minutes, then pulled the chicken out and let it boil on med/high heat for about 20 minutes. I used a handheld salsa maker to shred the chicken, skipped the cream step (I used flour tortillas and they were nice and soft), and they turned out awesome! I also took other's suggestions and only used a half a can of chicken broth. This is definitely a keeper!

This was pretty yummy! I actually thought it was a little bland at first, but the next day it tasted even better. I did like another reviewer did and instead of rolling out the dough, I just patted the dough in the bottom of the pan, layered the apples, then put the rest of the dough in pieces over the top. I also crushed some cornflakes and put them on top of the dough before putting the apples on, and I did the apples first and then let them sit while I made the dough, and poured the syrup that was in the apple bowl over the apples before putting the dough on top. I sprinkled cinnamon and sugar over the top (next time I will dab some butter on top as well) and into the oven it went! Definitely better warmed up the next day with some ice cream and caramel sauce!

Just made these - very yummy! This will be my go-to recipe for blueberry muffins from now on. Next time, though, I will use buttermilk instead of milk (didn't have any. I added a dash of cinnamon and fresh nutmeg to the batter and fresh nutmeg to the streusel topping and used a mix of brown and white sugars. YUM!

Yummy soup! I used two hambones that I had from Easter and boiled the bones with an onion and some carrots. I used Yukon and red potatoes and added onion and extra leftover ham and more cabbage than was called for and it was delicious! It does need salt and pepper, and next time I will add nutmeg to the soup itself - it really enhances the flavors.

Excellent! I used trout fillets that were on sale instead of whole trout and it turned out great, they just needed less time to cook. The fish was moist, flaky and perfect and the almond mixture was delicious. Served it alongside asparagus and parmesan risotto and it was a wonderful meal. Thanks!

My mom has a recipe like this one, and we've made it every year - it's sooooo good! What we do is fill the pan with saltines, and the edges that don't get a full saltine, we break saltines in half to fill in the border. When we sprinkle on the chips, we just cover with foil for about 5 minutes, instead of sticking it back in the oven, and the chips are nice and melted and spreadable. We also sprinkle on some of the sundae topping nuts instead of walnuts. AND we line the pan with foil and then grease it so they come out super easy. When they are broken into abstract shapes and wrapped or put in a jar, they make a great holiday hostess gift or gift in general. YUM!!!!

My boyfriend and I finished off this pie in about 2 days. He prefers regular ol' pumpkin pie, but I like this version better. The crust was great (I had whole pecans and crumbled them with a rolling pin, so there were little whole pits of pecan in the crust, which made it extra tasty). You don't really taste the cream cheese in the filling, but it is a lighter, creamier filling than traditional pumpkin pie and I liked the spices in it. Top it with whipped cream and it's a great pie!

I've made this every year since first discovering it on this site, and it's become a much-requested Thanksgiving dessert. The only difference I make is I skip the lemon juice and I add a bit of pumpkin pie spice to the cream cheese filling. I serve 2 slices with a homemade caramel sauce and it is great, and a beautiful presentation.

I thought I would be thrilled with these bars, but they were just OK. They weren's as moist as I expected them to be from all the reviews, and they could have used a little more spice. I prefer a denser bar, these are more like cake like the others wrote, but even for a cake-like bar they weren't that great. Oh, for the frosting I used some plain cream cheese and then a 3-oz container of Brown Sugar and Cinnamon cream cheese swirl and it added a really good maple-type flavor to the frosting.

Interesting recipe! I kind of made this a "leftovers" recipe, using up red and gold potatoes, sauteing onion and a bit of shallot I had left with the corn, and using up buttermilk instead of cream and throwing in some blue cheese that was leftover in the fridge. Yum! This would be great with bacon in it or as a topping too.

Really good recipe. I threw a few garlic cloves in with the water to flavor it and used half a package of beef stew mix to season it. Cooked it on low for 6 hours and on high for an hour and a half and it was fall-apart tender. Also had a TON of veggies in there - skipped the celery, extra onion, red and gold potatoes and baby carrots - and they all came out nice and tender. Yum!!!