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I've been making this for years, in all kinds of flavors. I've used 2 eggs and 1/3 c oil and found that version too much like Archway cookies. I use 1 egg, 1/3 cup of oil (or melted butter), 2-3 tsp of water, and a little vanilla. I've made chocolate chip, chocolate peanutbutter chip, snickerdoodles and trying out red velvet peppermint tonight. This never fails and tastes far better than refrigerator dough or cookie mix. Faster than scratch.

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Scrumptious Sweet Potato Casserole

Reviewed: Nov. 24, 2010

This is the original, good ole Southern style sweet potato casserole I grew up eating. The best recipe I ever ate was from my friend's grantmother in Nashville, using 1/3 butter and evaporated milk in the "pudding" and 1/3 butter in the topping. Do not use margarine or low fat ingredients. Use real vanilla, not imitation. If you have kids, leave off the topping and top with mini marshmallows. Set the casserole back into the oven and leave it in just long enought to let them begin browning. Watch them the entire time they are in the oven to avoid having "meteor casserole" with a flaming top!

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Peach Cobbler IV

Reviewed: Jul. 11, 2009

This is REAL southern style peach cobbler, not upsidedown peach pie. I used fresh peaches from a local orchard(9-12, depends on how large) and added 3 tbsp sugar. If the peaches are ripe, you can just lightly press them when you slice them to make the extra liquid. I also added 1/2 tsp vanilla and baked it in a hand potted casserole. YUM!

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Baked Buffalo Wings

Reviewed: May 22, 2009

I had been using a mix with a baking bag or buying frozen, but this was delicious and easy. I make 6 "Buffalo Breast" and substituted a hot barbecue rub (we were out of cayenne). I only chilled for 15-20 minutes and it still worked well. You can make bone-in breast for dinner - it bakes at 400 deg for 45 minutes then broil for 5-10 more. You could probably do this with tenders to make an appetizer and this would bake much more quickly.

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