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This is a good base for a healthier banana bread, and is pretty tolerant to adjustments to personal taste. I make the following adjustments: subbed 1/3 c. Splenda Brown Sugar for the reg. sugar; 1/3 c. lite sour cream for the milk; omitted the oil; subbed 3/4 c. oat flour for part of the flour (which I did by grinding up oats in a food processor); omitted most of the nuts; added 1 tsp. fresh ground cinnamon and 1/4 tsp. nutmeg.

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Shortbread Crust

Reviewed: May 22, 2010

I made it into little mini fruit tarts. Excellent shortbread crust. I stuck the tarts in the freezer for about 10-15 minutes before baking so they wouldn't rise. Very flaky, buttery crust. Works perfectly.

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5 users found this review helpful

Peanut Butter Balls II

Reviewed: May 15, 2009

Even better than Reese's Peanut butter cups! I used milk chocolate chips (with a few semi-sweet thrown in.) After measuring the ingredients out, I started to just mix it to taste. Worked great. I Pam-ed a mini-muffin pan and pressed the PB mixture into it and then froze the pan. They popped right out and I dipped in chocolate. Way good!

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6 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 3, 2009

Not that impressed, I won't lie. Just average. I followed the recipe to a T. My fam likes my recipe better. These were too flat, and too buttery/greasy. I usually do a mix of half butter, half shortening and that seems to help with the volume, especially at higher altitudes. Will not make again...

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Halibut Supreme

Reviewed: Mar. 26, 2009

Just made this tonight - my dad said it was the BEST halibut he has EVER eaten!! He is not a huge halibut fan, usually finds it too dry, but he and my mom both loved this. I made it lower in fat and cals by using Light sour cream, fat-free mayo, and 2% cheddar cheese mixed with some reduced fat Parmesan. There is no need to use the full fat, higher calorie versions - this is plenty rich and much healthier when you make these changes!

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5 users found this review helpful

Mound Bars

Reviewed: Mar. 21, 2009

Got rave reviews!! I added more of the coconut mixture - it was about not quite doubled - I'd say more like one and a half to one and 3/4 of what the recipe called for. It completely covered the graham crust, no trouble spreading at all if you are gentle and have more topping to work with! I also used a cup of milk chocolate chips and a cop of semisweet, to get a better flavor balance (and because my dad refuses to eat SS chips) Scored the chocolate for easier cutting, too. But everyone loved it. My dad even requested that I add it to our annual Christmas Cookie List - very high praise indeed!!

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7 users found this review helpful

Chocolate Peanut Butter Cup Cookies

Reviewed: Jan. 25, 2009

Excellent recipe - I limited the cocoa to 1/4 cup o bring out the PB flavor. Be sure to freeze the mini pb cups, they will hold their shape better. Only cook 6-7 minutes, any longer and they won't taste nearly as good. They freeze well, too...

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Brooke's Best Bombshell Brownies

Reviewed: Sep. 26, 2008

These brownies are awesome IF you follow the directions... Excellent - this replaces my brownie recipe. Nice and chewy and fudgy like a brownie should be!

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Chocolate Chip Pie I

Reviewed: Nov. 20, 2006

I LOVE this recipe...I've made this the last 3 Thanksgivings (and also to impress a cute boy...totally worked) and it has gotten rave reviews. I'm not a huge pie person, but I LOVED this. It is so rich and delicious. I changed a few things - I omitted the nuts and 1/4 c. butter and used a large-sized graham cracker crust (because I hate pastry crust.) TIP: Many people complain that the chips sink to the bottom. With about 20 minutes left to cook, I just dropped about 20-30 additional chocolate chips on top of the pie. These didn't sink and made it look like a giant chocolate-chip cookie. Way cute...

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65 users found this review helpful