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I've made this twice now and still am not totally happy with the results. Making as is results in a WAY too sweet cookie that crumbles everywhere. I reduced the sugar to 1 cup and added a little extra peanut butter the second time and they came out better, though the trick seems to be that you have to roll these into compact balls or else they fall apart.

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Glazed Meatloaf I

Reviewed: Nov. 27, 2006

Very good! I sprinkled cheese ontop of the glaze and returned it to the oven for just long enough to melt. My husband had thirds!

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Pumpkin Puree

Reviewed: Nov. 24, 2006

These directions did not work for me! I had to bake the pumpkin alot longer than the directions indicated and it was still hard to scrape it out. Will not be trying this again.

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Cranberry Gelatin Salad I

Reviewed: Nov. 24, 2006

I got rave reviews at Thanksgiving when I brought this to my inlaws house! The only changes that I made were to use cranberry jello in place of cherry and to use WHOLE berry cranberry sauce instead of jellied. I also omitted the nuts totally to make it more kid friendly and it didn't seem to make a difference.

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41 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Aug. 23, 2006

Yum! I halved the recipe and still got two large loaves! The only thing I changed was to add extra raisins and a dash of cinnamon to the dough itself. One word of caution: keep a close eye on the baking time as the recipe says 45 minutes but my loaves were baked perfectly in less than 35 minutes. Every oven is a little different!

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7 users found this review helpful

Best Tuna Casserole

Reviewed: Jul. 2, 2006

Very easy to put together~I used sour cream and chive crushed chips and mixed in a little extra into the casserole itself in addition to putting them ontop. I also reccomend seasoning it to taste before baking...I added salt, pepper, a little garlic, etc.

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Clone of a Cinnabon

Reviewed: Jun. 16, 2006

Dangerously addicitng--especially if you are pregnant and have a lull in morning sickness! :-) I tried this recipe twice. The first time the rolls in the middle of the pan were a tad doughy and all of them rose up HUGE, so the second time I cut 16 pieces instead, squeezed them into the pan and didn't rise them as long. Much better! After baking I transferred them to a cookie sheet and broke them apart to allow the icing to run down the sides. Fabulous!

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1 user found this review helpful