Great Recipe. I doubled the recipe and added milk chocolate chips and it came out great! For me bake time was like 11-12 minutes. People who ate them said they would pay money for them- so you know they had to be good. An update to above I added chopped macadamia nuts with the milk chocolate chips- they were out of this world. I could eat the whole batch with a glass of milk!

First time making this and I'm a fan already. Great recipe. I added a just a little more zucchini then listed and it came out wonderful. Very moist and delicious.

Absolutely a great recipe. I used butter instead of magarine and added vanilla and these were very very yummy! Lots of peanut butter taste and you really can't tell there's oatmeal in them. It adds such a nice texture. I've flopped with so many peanut butter cookie recipes. This is a keeper.

I am not a big fan of sugar cookies but I made these for some friends and when they started to rave about them I had to try. What a suprise. They were delicious with a great lemon taste. I recommend if you like sugar cookies and you like lemon this recipe is perfect. If not a lemon fan use vanilla or almond extract instead.

Great recipe. I just had a piece hot out of the oven. I took advice from others and used 9" springform pan and added an extra 1/4 cup of heavy cream for some more liquid. Very moist. For the topping I used 1/2 cup brown sugar and 1/2 cup white sugar and it's delicious. If you don't have a sweet tooth lessen the sugar in both the cake and topping. Def add more berries as well! Can't wait to have more for breakfast.

I must have done something wrong. These muffins weren't "To die for". I think I may have over cooked them a little so they weren't very moist. With all the rave reviews I expected something better. I even added extra berries. I will have to try again and see if they come out better.

This cake is so delicious. Nice and moist and the icing is pretty good as well. I added half milk half heavy cream to the icing for a richer flavor and it was so good. You just need to play around with the icing as to your taste- if you feel like it doesn't taste like it has enough butter or milk-just add a little more. You can't go wrong. I think the key to a great chocolate anything is making it a day or two in advance beacuse the great chocolate flavor comes out after it sits for awhile. ENJOY!

These cookies are fantastic. I let the dough sit in the fridge for an hour before rolling because the dough is somewhat sticky. I also doubled the sugar,cinnamon coating cutting back on the cinnamon a little-I thought it was a little to much cinnamon against the sugar. I never even had a snickerdoodle and now I'm a huge fan.

If you love meat lasagna-you'll love this recipe. Very delicious. In reading other reviews I didn't want it to come out dry so I added an extra can of diced tomatoes. Not dry at all! I used the diced tomatoes flavored with onion/garlic and the tomatoe paste flavored with herbs to give it an extra good taste. I used the lasagna noodles that you don't have to boil which cut back on the prep time. Def worth making!

In reading other reviews and seeing the cake part itself wasn't very sweet-I cheated and used devils food cake recipe instead-but the filling was great..I used heavy cream and milk for the liquid for a richer taste. I used more than 3tbsp to make it a bit more smooth. These tasted better than a hostess cupcake!

I am a avid cookie baker and I had to try this recipe using the pudding mix out of curiosity. They were just ok. I think recipes similiar to Toll House are the best. I divided the recipe in half from the beginning and put vanilla pudding mix in one and chocolate in the other. My husband who doesn't even like chocolate ate 6 choco ones at once. If I were to make again I would prob only make with the choco pudding mix. Those were good. My only update was to put a pinch of salt in the flour mixture(which you don't need to sift). This recipe makes a TON of cookies so if you don't want that many -cut it in half.

First bite and these def tasted like Baby Ruth bars. I added 5 cups cornflakes and planned on adding 1 cup honey roasted peanuts-but I fell short in my supplies. They were great anyway. If you are looking to make something diff from your average cookie or are in a rush to make something quick and easy- these are def worth making with a great taste.

These are awesome. I doubled the recipe and used quaker old fashioned oats for the oatmeal and creamy peanut butter. And as always a few extra squirts of vanilla. I would suggest that like any other good cookie recipe-you add the ingredients in stages not all at once. It allows for a great cookie batter. The bottoms burn easier with this batter because of the peanut butter so I cooked for 10 minutes and they were perfect. How could you go wrong with chocolate and peanut butter in a cookie-Thanks Joan!

YUUUMMMMYYY! I took in all the reviews and this is what I came up with. I started off with 12 pieces country white bread and cut off the crusts(I tend not to like the crust) then cubed and mixed with melted butter and 11/2tbsp cinnamon and a pinch of nutmeg for better flavor. I skipped the raisins because I didn't want in my dish but you could add diced apples as well.(if you do add raisins I would soak for 8min in boiling water or apples in the melted butter to soften) For the milk I did- 1 1/2 cup milk and 1 1/2 cup heavy cream for a richer flavor. I followed the rest and I did use a 2quart baking dish but I rested it in a 13X9 inch dish filled 1/3 with warm water to bake (read it makes a a little more custard like opposed to mushy). I baked for like 40-45 minutes to let the top get that little crunch. Out of the oven I ate a third-it was so good! the rest of the family finished it off. Will have to make again real soon!

OK-These cookies were so perfect looking right out of the oven. I think using half butter crisco and half regular butter makes for a perfect looking cookie-but as far as taste-using all regular butter makes the best chocolate chip cookie recipe. The taste was just OK on these. All my cookie tasters agreed. For me the shortening overpowers the good sugar butter taste I love in my cookies. But I would suggest using this recipe for all those who always have flat choc chip ccokies because they def wont be flat and they def have an OK taste.

I had a craving for some home fried potatoes and this recipe hit it on the nose for perfection. First I microwaved some regular potatoes-much easier. Then I peeled(I prefer no skins) and when cooled chopped into little cubes. Next I chopped up 1/2 green pepper, 1/2 red pepper, 1/2 onion into little cubes and sauteed in my electric skillet with some olive oil for 3minutes then added a couple of dabs of butter and sauteed for another 2 minutes. In went the potatoes with black pepper, salt, paprika, garlic powder and whatever spice you like and mix it all up and I added a few more dabs of butter(love butter). I let it cook for 10 minutes or more on each side on med/low setting. Easier for me to break it up in sections with spatula in the skillet to flip it over- so each side is nice and brown. A must try-YUMMY!!!!

Made these for Thanksgiving and what a hit. I microwaved the baking potatoes to save some time and then mashed the potatoes with all the ingredients minus the onions(taste preference not to have them)and a little more butter then suggested and a little less sour cream. Then I topped with bacon. I made them the day before and heated at 350 covered for 30 minutes and topped with extra cheese and cooked uncovered for five more minutes. Absoulutely delicious and still just as tasty reheated two days later.

Great dip. I started off with the beans for layer one. The cream cheese , sour cream, and half of taco seasoning mix(makes it very spicy)mixed together for layer two. I added guacamole for layer three. Diced tomatoes for layer four. Black olives for layer five. Salsa for layer six and lots of shredded cheese for layer seven. I skipped onions, lettuce, and peppers and spread my layers in a 13x9 inch glass dish and heated at 350 for 30 minutes and talk about people raving. Everyone wanted to know the recipe. Easy, delicious and def a keeper for a fun appetizer

CRACKS, CRACKS, and more CRACKS! I made little changes-for the crust I used 1 3/4 cup boxed graham cracker crumbs mixed with 4tbsp melted butter(I like thicker crust). I followed all the rest of ingredients exact but used half heavy cream half milk for the milk mixture. I even added a bowl of water to the oven to prevent cracking as someone else suggested. I had cracks as big as my oven. During the middle of baking I heard a pop and looked in the oven and a piece of the side exploded off the cheesecake all over my oven. This happened three times. I used a 9" springform and it rose way above the rim by like 3 inches or more. Next time I think I will use bigger pan or add less of the mixture beacuse it did have a nice cheesecake taste despite all the cracks and explosions. This is a nice recipe to use if you want to add a nice filling for the top. All the filling would fall into those huge cracks. Good news is-I will try again.

Delicious soup...I followed advice of a few others and cooked in crock pot all day on low but wound up putting on the stove in the end because potatoes were still crunchy. Maybe next time I'll use the high setting. I doubled the recipe from the start. I used 3 cups of leftover turkey stock from Thanksgiving. I added in carrots and italian seasoning for extra flavor. Then for the last half hour I added the shredded cheese, 1 cup sour cream, 6 tbsp butter and 6 tbsp flour. Instead of ham I crumbled cooked bacon on top. YUMMY YUMMY YUMMY!!!! Great base recipe to play around with. I would make sure to cube the potatoes small so they cook quicker.