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Butter Rich Spritz Butter Cookies

Reviewed: Dec. 14, 2011

Wow - these are really good! Buttery, melt in your mouth goodness! I made it exactly as written and they turned out great. I used food coloring to color the dough and used sprinkles before baking. Yummy!

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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 5, 2011

Great cookies. I used Crisco stick (3/4 cup) instead of the butter or margarine, and didn't have to chill them prior to baking. They turned our great. In fact, I can't stop sneaking one each time I walk through the kitchen...

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2 users found this review helpful

Fudge Brownies

Reviewed: Jan. 17, 2011

Believe it or not, we had a package of Girl Scout Thin Mint cookies we wanted to use - so we ground them up in a food processor, and added the crumbs to the brownie batter. They are delicious! We omitted the walnuts, and put it little more crushed cookies on the top instead of the powdered sugar. Great with a glass of milk!

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14 users found this review helpful

Rhubarb Sauce I

Reviewed: May 4, 2010

Some slight modifications, but this turned out great! I used about 2 cups of rhubarb and about 1/4 cup of artificial sweetener (Splenda). I cooked it for 3 minutes, then stirred, cooking for a total of 12 minutes. I sprinkled some salt on top, and added about 1 tsp of vanilla. It is delicious!

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5 users found this review helpful

Quick Pour Chocolate Fondant

Reviewed: Apr. 25, 2010

This is a great chocolate frosting - very easy and nice to pour over a double-layer cake. It's very sweet, but also very delicious. Thanks for sharing the recipe!

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10 users found this review helpful

Aw-some Cole Slaw

Reviewed: Mar. 23, 2010

I quickly made this tonight for dinner - served it immediately. It was amazing! I substituted Splenda for the sugar (probably used about 4 Tbsp Splenda) and it was perfect. I'm betting it will be even better tomorrow! Thanks for sharing your recipe!

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2 users found this review helpful