My changes - all whole wheat flour (soft white), reduced sugar to 1/2 cup and did 1/4 c. brown. Replaced half the oil with applesauce. I used frozen blueberries and they were great! Also, on the request of my 2 year old, took half the batter and did dark chocolate chunks instead of blueberries. Also very yummy:)

Reviewed On: Feb. 6, 2012

My changes: All whole wheat flour, reduced brown sugar to 1/2 cup (still VERY sweet in my opinion), used one egg, reduced butter (used instead of shortening) to 6T and used 3T of applesauce, eliminated water, added 1/4 c ground flax, increased oats to 3/4 c. The result was a flat, delicious, moist, chewy cookie.

Reviewed On: Jan. 31, 2012

3 ¾ c. bell peppers, finely cut (food processor works well) ¼ c. jalapenos* including seeds and membranes, finely cut (again food processor works well) 1 c. apple cider vinegar 2/3 c. dutch jell • Mix these in a pan. Bring to a rolling boil. 5 c. sugar • After the jelly mixture boils, add the sugar and keep on the heat. Stir constantly until it reaches a rolling boil. Boil for 1-2 minutes. (Skim foam if you want, but it’s only for looks.) • Immediately ladle jelly into jars and put on lids and rings. Turn upside down for 5 minutes, then turn right side up and let them cool. *1/2 c. jalapenos makes a medium heat jelly (on the hot side of medium) Usually makes 7 half pints.

Reviewed On: Nov. 15, 2011