I was asked to bring a light summer dessert to a dinner party so I thought this might fit the bill. They were perfect! Delicate, refreshing lime/coconut flavors and quick and easy to put together. A great alternative to Key Lime Pie when you want the flavor of key limes yet not the intensity. Excellent recipe!

While this is certainly not a 'fancy' recipe I'm giving it a five because of the ingredient/result ratio. This is an excellent 'poor man's stroganoff'. You get the same flavor as using a more expensive meat cut, but the seasoning and the slow simmer allow you to use stew meat and get a tender and flavorful result. The gravy cooks down beautifully and is nice and beefy without being overly salty. I used a bit more of the seasonings than was called for (personal taste) and also used an 8 oz package of fresh baby bellas instead of canned mushrooms. I followed the cooking directions faithfully and this turned out beautifully. Thanks Cindy!

Loved this! Great use of summer staples. I thought I had mozzarella in the fridge but it turns out it was muenster - so I used it anyway. It was great. I did half of the topping as directed, but on half I mixed in a couple of Tablespoons of Italian seasoned bread crumbs with the Parmesan. Very yummy - thanks for the great recipe!

Loved this! Great combination of ingredients. I used marinated artichoke hearts and used a bit of the 'juice' from them to thin the mayo a bit because I like a thinner mayo in salads like this. Otherwise, followed the recipe exactly. We ate it as hot sandwiches as the recipe indicates. We also ate it cold on lettuce beds. I used a little one morning warmed up and served over eggs. For those of you worried about the calorie count - don't. This makes FAR more than 4 servings. Flavorful and versatile!

Really loved this salad. The flavors are such an interesting mix. The chutney is an excellent complement to the pork and we love the sweet and salty combination of flavors. Great way to use up leftover pork and make it a completely different meal!

We are in the middle of a blizzard today so this was my lunch choice. YUM! Followed the basic recipe. Substitued asparagus for the beans as that's what was in the fridge. Added a bit more celery, tossed in some cooked pasta at the end, tossed in a can of water chestnuts for a little crunch, threw in about a half cup of leftover chianti and a box of apple juice in addition to the chicken stock and the juice from the tomatoes. Nice flavor and texture. It's just what the doctor ordered!

At our State Fair they sell bacon strips dipped in chocolate - they call them 'pig lickers' and they are pretty awesome. Given that, I expected these cookies to be good and they were. They were moist and chocolatey, with just that little hint of bacon. Next time, and there will be a next time, I'll use 8 or 10 strips instead of 6. The recipe says it yields 36 cookies. I got 66 cookies with a 2 inch diameter.

We call this a Peach Bulldog and we only use 2 parts cranberry juice with an unflavored vodka and no lime juice. It is a fabulous drink and this is a fun variation on it.

I've made this many times to rave reviews. I've done it strictly according to the recipe which is excellent. I've also tweaked it over time so it suits our tastes - adding a package of dry ranch dressing mix as well as adding in a few chopped jalapenos to add a bit more spice. I've used leftover cooked chicken and once even used canned chicken just to get rid of it. I throw it in the crock pot on low before leaving for work and come home to a great smelling house. For ease of preparation and return on your effort, this can't be beat.

When I was working in my first University teaching job after grad school, buffalo wings were just becoming popular. There was a bar in the Village that had the BEST wing sauce. Ever since, I have searched for a comparable taste and have never found it - until now. This flavor of this sauce is remarkably close though not quite as hot as I would like. Next time I'll add another 1/4 tsp of cayenne to achieve the heat I like. Great!

What a great recipe! The concept is something I would never have thought of (even though I tend to think of guacamole as its own food group.) I used my own guacamole recipe which includes tomato but not the red pepper. The contrast between the sweet of the potato and the savory aspects of the guac is wonderful. I almost left off the cheddar but decided at the last minute to go with the recipe. It was a good choice. The cheddar (I used a sharp Colby) adds another great dimension although if you were trying to cut calories it's great without it as well. Really a super recipe! Thanks for sharing this.

This was my first attempt at making biscotti and I did almost everything wrong. In the middle of the mixing I realized that I didn't have enough of a couple of the spices so I compensated by adding more cinnamon and a bit more nutmeg. My dough was not stiff - it was sticky - so I tossed in another 1/4 cup of flour. It was still sticky but I figured I'd throw it onto the parchment and give it a go. My loaves were not pretty or close to perfectly shaped, and yet they came out of the oven beautifully. After the final bake I spread melted white chocolate onto one side and sprinkled that with crushed pecans. These taste wonderful - like a nice slice of pumpkin pie - only one that you can dip into your morning coffee. This is a great little treat!

These are excellent cookies, both in flavor and in texture. I did use butter instead of shortening - my default for cookies. I also doubled the almond extract. Otherwise, I followed the recipe faithfully - particularly in terms of instructions. Next time I will adapt a bit by making the log more slender. I prefer a smaller cookie than the 2 inch instruction produced. I rolled the log in sliced almonds - hoping for an almond-studded edge. They simply ended up on the bottom of the cookie by the time baking was done. I plan on making these again and next time will sprinkle them on the top after I sprinkle on the sugar - I used turbinado and it worked very well. Thanks for sharing this recipe, Joy. It is definitely a keeper!

I've made this a few times to go with chili, of course. It makes enough to serve a large group and I'm always surprised at how high it rises up given the number of 'dense' ingredients that could bring it down. I follow the recipe exactly and all my guests have loved it. Nobody has complained of greasiness and they all commented on how moist and flavorful it was. It is sweet, as others have said, and that actually ends up being a nice counterpoint to the spiciness of the chili (I make it Hot) and provides a bit of a cooling element. If you are looking for a more savory bread, you would need to make a few adjustments to satisfy your heat level. But when so many of my friends and guests, with so many different taste preferences, all say it's a winner then the recipe must be doing something right.

I made this for the first time as a counterpoint to another cornbread recipe from this site. I served both to guests for a chili supper. Everyone loved this bread. It is moist and holds together well yet still has a nice crumb. It rose beautifully - a full 2 inches - and was perfectly done at 30 minutes. It is a no frills recipe and provides a simple and delicately flavored bread. It went well with the spicy chili and the next day (still moist and soft) it tasted great with a little smear of honey butter. It's an easy recipe that comes together quickly and gives you a great return on your time investment.

This is fabulous in terms of it's flavor and ease of preparation. Had no peanuts, so threw in some cashew halves instead and used butter instead of margarine. We adjusted the recipe down to 7 servings and not quite doubled the caramel and thought that was necessary to get the coating we wanted. Excellent recipe!

We've been making these since my childhood. If you like this flavor combination you just can't go wrong. I always add a bit more zest and sometimes dribble in a little oj as well depending on my mood. As written, the recipe is light and delicate. They are among the first to go on a cookie tray.

This trifle is exceptional! I used the Extra Gingery Bread recipe by Ibby from this site as the base of the trifle. I also used fresh pears instead of canned and Pear Cider instead of apple cider. Definitely follow the instructions about making ahead. The overnight in the fridge allows the cake to soak up the cider and really lets the flavors blend together. Instead of toasting my almonds I candied them which was a nice sweet contrast to the spice of the ginger cake. My guests inhaled this - everyone going back for seconds. They also loved the fact that this was such an authentic recipe. It is a perfect winter dessert - the intensity of the flavors complementing heavier winter foods. While trifles in general are a little bit of work, the return on your investment of time and ingredients is well worth it! Lovely recipe!

This is excellent! The only change I made in the recipe is to add in another carrot and next time I'll add a third. Even though this takes "time" it doesn't need constant attention. Once it's in the pot on the stove, you really can walk away and let it cook with a stir in the middle. From there, into the pie plate, top with the puff pastry and into the oven. We had our salad course while this was on its last ten minutes in the oven. We let it rest about 5-10 minutes before cutting into it. It was still piping hot. The flavors in this are wonderful and complex, far more interesting and satisfying than a traditional 'beef stew' recipe provides. My guests were able to pick out the bacon flavor and also identified the Guiness accurately. I served this with a simple salad course, savory scones, and steamed white asparagus along side. Definitely worth your time and good enough for company.

I was trying to come up with something a little different for an upcoming dinner party. This is a little sweet but still makes your cheeks warm up. Garnish with a chunk of pineapple and a cherry!