OH MY GOSH!! This is WONDERFUL a recipe!!! I tried it because I saw the review from a lady who had been seaching for the perfect sugar cookie recipe, because I have been, too. AND THIS IS IT!! I just made a batch, and it was soooooo easy and good, I can't believe it! I scooped them out with a little cookie scoop I have, dipped them in green and red colored sugar, and presto--instant Christmas cookies for my get together tonight! I love it! Thank you, Stephanie, thank you thank you!

This is an awesome recipe! Very easy to make. I love recipes that have 1 cup measurements instead of 2/3 cup of this, or 1/4 cup plus 1 Tbl of that. My husband doesn't like nuts, and I didn't have any chocolate chips, so I used 1 cup of butterscotch chips instead, but they were awesome! It's a great cookie recipe, and they bake up very nice. Chewy and moist, and they keep very well, too. Definately a keeper! Thank you.

I just love this recipe! I've made it as is, and substituted the banana to make several lower calorie types (apple-raisin, and a savory sausage and cheese muffin--my favorite right now!) and they come out awesome! The oatmeal gives it a wonderful texture, very nice and I just love them. My 2 year old nephew does, too. Thanks!

I thought this was absolutely delicious and very easy to make. I had it wrapped up in a tortilla for a nice 2 point snack (I had 2 the first time I made it, so it's good!) Wonderful and thank you for the recipe! A keeper for sure ;)

These are just wonderful! And so simple! I've always loved peanut butter and banana sandwiches, or on toast, but I never tried it this way. What a great idea. I can't wait to try them out on my neices and nephew when I see them. I know they will like them, too. And it makes a very nutritious snack. Thank you.

This is wonderful! I have been borrowing my sister's bread machine, and I just love this recipe. For some reason, it bakes up very high so I have a funny top to it. It is a 1 pound machine, so I don't know why it does that, but it tastes wonderful. Thank you!

I thought this came out very good, and I have some odd results with my new bread machine sometimes. I left out the hot sauce, because I don't like it, and scaled it down a bit to fit in my machine, but it came out great. Very light and not dense at all, I found. And the crust was nice and crunchy. I will try it again for sure.

This was really yummy! I never had rice pudding before and this was delicious and very easy to make. I used regular raisins because that's all I had, and added a bit of cinnamon. My 2 year old nephew loved it, too. Defiately a keeper. Thanks.

I thought this cake was awesome. The only problem I had was with the frosting. When I brought it to a boil (the butter, milk and cocoa) it turned gritty and separated so that it looked like an oily, gritty mess. I threw that batch out and tried again, only to have the same thing happen. The third time I tried it, I did not bring the mixture to a boil, I just melted everything down and got it smooth then added the powdered sugar and went on with the rest of the recipe. Other than that, it's a great cake. It was very moist with a nice flavor, it was neat to serve and even transporting it was easy as the frosting didn't stick to the saran wrap once it set. I will definately keep this recipe and use it again.

I've never made anything like this before, cooking eggs like that totally intimidates me. But it came out fabulous, even though I totally messed it up! I halved the recipe but then I got confused and used 2 egg whites anyway. I also didn't have any marshmallows so I used Fluff instead (I compensated by using a bit less sugar because the fluff is sweet). Then I misread about cooking and whipping it over rapidly boiling water, I just had it over simmering water. But even so, it came out very nice and fluffy, I was so surprised! And it wasn't too sweet, either. I absolutely loved it and it is perfect as a low-fat filling for a low-fat whoopie pie recipe that I've been working on. Thank you!

I thought this was very good. And a very good idea, too, having a generic sort of cake recipe like this. I halved the recipe and baked it in an 8-inch square pan. I did the spice cake and added 1 tsp each cinnamon and allspice. I used 2 eggs and 1/3 cup milk because I wanted it more eggy. I also just eyeballed the shortening, using what was left of my crisco. It was a bit more than 1/4 cup, I think. I used a bit more sugar, too, reading one of the reviews but that made it a touch too sweet. It baked up with a nice crumb, a light and tender cake. I wouldn't say it was dry, but I was hoping for a moister cake. I will definately use this again. Next time, I'm going to add some applesauce to the spice cake and I think that'll be perfect. Thanks for the recipe, it's a keeper for sure.

This makes a great brownie and a great gift idea. I almsot doubled the recipe (x1 1/2) because the jars I got where bigger than a quart, and I baked it in a 9 x 13 pan and they came out great. I also used a little less oil as a lot of others had said.

It DOES say pumpkin pie FILLING. Very good recipe, thanks. This is my best new Thanksgiving dessert.

It DOES say pumpkin pie FILLING. Very good recipe, thanks. This is my best new Thanksgiving dessert.