These cookies are so simple, yet drop-dead delicious. They are just buttery, sugary, and a little bit crumbly. My family does not much care for sugar cookies and rarely requests them. The only reason I made this recipe was because it contained baking soda and vinegar, so I wanted to test them for possible use in a preschool science lesson (for our chemistry unit -- acid/base reactions). Though there's no exciting volcano-like action going in in these cookies (such small amounts of bs + v), they are so tasty that I'll make them again and again, for home and for school!

I tried this recipe because I needed a simple recipe w/out too many ingredients for my son's boy scout campout. I made a test batch at home and thought it was really tasty; for his campout, he cooked the beef and onions first, then drained and cooled it, and mixed w/ salsa so he wouldn't have to take a glass jar camping. Then at camp, he mixed the meat w/ the other ingredients and simmered for a while. Well, his chili pleased his patrol very much (they ate it w/ Fritos scoops, grated cheddar, and sour cream. Then the older scouts and the grownups came over to get in on the action! This is a great kid-friendly recipe -- you can adjust the heat w/ your choice of salsa and chili seasoning. We used Safeway Select Chipotle Salsa (and I added some ground chipotle powder to the batch I made for my family). This recipe is a keeper!

These were tasty, but no more so than un-raised waffles. And holy cow, the batter was REALLY runny. Next time I'd eliminate the extra 1/2 cup of liquid at the start and just proof the yeast in the 2 c of warm milk.

Brilliant cake!! Of course, many of us tweak these recipes a bit, and here are my tweaks. First, I didn't want a large cake, so I scaled it to half size using the servings & scaling button on the recipe page. Though the scaled recipe still said to use a 9"x13" pan, I figured that was a mistake and used a 9"x9" pan. I used the small holes on my grater and had no mush and no excess liquid. It was fine! I replaced a few tablespoons of the oil with applesauce, but next time I would try drained crushed pineapple. And I used only half (again) of the sugar in the frosting -- it was lightly sweet, a bit tangy, and very creamy. Delicious! Froze the leftovers and they are great right out of the freezer!!

This was really good dip. I used fat-free mayo and low-fat sour cream, and it was great. I added a little paprika for color. Didn't have dried parsley flakes, so used fresh parsley. I assume the recipe called for dried dillweed, which is what I used. Very tasty and a nice change from ranch dip!

These are great. I did not have powdered sugar so instead, warmed the milk in a small pan and dissolved some regular sugar in it, then mixed in the peanut butter. Worked great! This used to be my favorite dessert in elementary school -- they always served it when they had beef crumble over mashed potatoes.

I have always liked this recipe, but tonight I baked it in an enamel-clad cast iron (Le Creuset) skillet...WOW! It came out moist and tender as always, but the difference along the edges was astonishing -- very light and faintly crisp. Addictive! If you have such a pan, try it.

This soup was pretty good, but not as good as the tortilla soup I make simply by adding some Safeway Chipotle Salsa and lime juice to broth w/ corn, beans, veggies, chicken, etc. I will stick to that, though I may start doing it in the crockpotto make it even easier. This soup had a bit of a funny aftertaste, and the seasonings weren't robust enough for me. Adding some fresh lime juice and more spices (including ground dried chipotle) helped a lot.

Hey, this was pretty darn good for tofu! I was skeptical, but when I was eating it, I couldn't tell it was tofu. All I could taste was the onions, sauce, and something chewy. I did freeze, and then thaw, the tofu, before squeezing it out and proceeding w/ the recipe. I cooked the onions while I was futzing with the tofu to speed things up. Definitely let it simmer for 10 minutes -- that lets the tofu soak up the sauce's flavors. Good recipe for a first-time tofu eater!

I liked this recipe and will probably make it again, but I didn't love it. I will give it an extra star because it's easy and because the leftover sauce makes a great and easy side dish tossed with hot rotini pasta. I think we like it better on the pasta than on the fish!

These muffins were ok, but not fantastic. I'm not sure I'd make them again, because they smell so much like zucchini. Didn't fool my kids at all -- they were pretty suspicious and only picked at them.

Yum! I thought this would be similar to rice pilaf, but it was really more like a risotto...very creamy! I may have used a little extra broth (it was chicken instead of veg). I wasn't sure whether to cook covered or not...so I didn't cover it. I kept testing it starting at 75 minutes, and it didn't seem to get any more done after about 90 minutes, so it seems pretty forgiving re: time. Also I didn't have parsley, so I added a pinch or two of dried thyme, which went well w/ the earthy-tasting mushrooms and onions.

Way too good...groan, I ate too many. I was making them for a school function, so omitted the nuts. I made them in a 10"x 15" jelly roll pan, and think they would be too thick in a 9x13" pan. As it was, there was almost too much fudge. Next time, I will experiment with halving the recipe and using a smaller pan -- this recipe makes a huge amount! Too much for a family treat. I will also experiment with working some peanut butter into the filling...that would be incredible!

This recipe made fantastic sandwiches! We didn't have a yellow squash, but we used some portobellos marinated in olive oil and balsamic vinegar, then grilled and sliced. The lemon-garlic mayo was really great (try to make it a day ahead, though, it's much better after having had a chance to blend). Good w/ pesto mayo, too. What flavor!! One of my favorites

After reading all the rave reviews, I was excited to try these cookies. They were very easy to make, and my kids enjoyed making them with me, but they just didn't taste all that great. They tasted more like packaged cake mix than does a cake made from packaged cake mix! I won't make these again -- I prefer Toll House, or the Award Winning Chocolate Chip Cookies on this site that use the pudding mix. Now those are some COOKIES!

These were really great cookies, which surprised me. I thought a packaged mix would impart a funny, packaged taste, but the cookies came out great. I will keep lots of pudding mix on hand and make them again!

I was confused when I read this recipe. All the barbeque I've eaten in eastern Carolina hasn't had butter in it, that's for sure. I wasn't sure about the other ingredients. Decided to take a chance on this recipe, and was disappointed with the results. This isn't what I'm looking for. It was edible, but didn't have the right balance of flavors, and the greasy slick the butter left on top was just plain wrong. This may be authentic in some part of eastern Carolina, but apparently not the part I've visited.

I was intrigued by this recipe and couldn't wait to try it. My family *loves* waffles and cinnamon French toast. I ended up disappointed, though. These waffles turned out soft and a little tough, not tender and crispy as we like them. I'd rather make French toast, which is quicker and easier anyway. Or I'd rather spend a few extra minutes making waffles from scratch. These didn't even taste as good as frozen Eggos, to me. However, my kids gobbled them up. If you like soft waffles rather than crispy, you may like these.

I was a bit disappointed by this recipe. It just tasted like ground beef simmered with ketchup and mustard, which basically, is all it is. I've been wanting to introduce my 4yearold son to Sloppy Joes, since he loves tacos so much. This was not the recipe I was hoping for; he didn't like it at all. Guess I'll try Manwich or one of those McCormick packets ...