This recipe doesn't need another 5 star review, but it deserves one, from us, so here it is. :) These were, indeed, the best chocolate chip cookies I've made. I have always doubled the vanilla in a recipe, but never used this much. What a great flavor they had. As good at that was, though, it is matched by their texture. They were crispy on the outside and nice and gooey inside. I doubled this so won't need to make any for a while, but when I do, it will be this recipe. Thanks for the submission! :)

Delicious salad. I made this for lunch and it was finished off with sandwiches for dinner. :) I did use raisins instead of currants, because I hadn't replaced my currants, yet, and I used cashews and pecans rather than almonds, because we aren't really almond fans. Thanks for a great summer recipe, Belle!

Okay....the other night, I poached salmon in lemon/onion/garlic/fresh dill and salt and pepper.... served it with a sauce that I made with many of these same ingredients...so, I saved a piece back and made this salad for lunch, today. It was great. I just served it on crackers, though, so I could get the full taste of the salad. What a perfect lunch. Thanks, Christine!

Okay, made these with family members, and they were a hit! The only thing I did differently was used 2 whole eggs and I combined caramel ice cream topping with softened cream cheese for the drizzle...I LOVE cream cheese and it's my favorite part of a cinnamon roll, so, we added it...wow, was that tasty! :) You know I don't do sweets, much, but you've got several Alabamians who are quite pleased I decided to bake, today. ;)

Okay, Chi_phx....I made these for the swap and oh....my....goodness! You are not kidding "melt in your mouth awesome"...wow. :) I didn't decorate, but I made half a batch and I did add the zest of one beautiful lime, and the juice from half of it, to the batter as I whipped it up. :) It added just a perfect hint of the lime flavor(we wouldn't have wanted them any sweeter, I had the lime that was begging to be used, and we LOVE citrus, so...) and the zest looks so pretty in the finished cookies. :) You can't really see it in the pic, but it's there. I even used cake flour, and I don't even OWN cake flour...I literally had to borrow it. hehehe

Okay...made this for the swap, and it was great. Of course, the presentation was the most fun, even though I didn't get the fried shallots as garnish done, and I packed a lil too much meat mixture in there.... but, was my very first try, so give me a break! ;) The meat mixture was venison/beef, as I told you I was gonna use, and I added a fair bit of black pepper. I also reduced the sauce quite a bit, and it ended up being a fantastic tasting meaty sauce... most added some to the top of the taters and it actually looked pretty like that, too, but my camera was already put up, and nobody was gonna let me wait to snap another photo! ;)

Well, I can't get fresh, here, either, and they were more expensive, but they were so good! :) What a unique combo. I did use capers instead of green olives, but I rinsed them well, first, so as not to add any saltiness to the dish. I also don't know if I got the topping/rolling thing the way you intended, but they came out pretty, intact and tasty. I served them with a salad, simply dressed linguine(with the same flavor combo as on the scallops), and lemon wedges. Very good meal. Thanks, darlin', for playing the Swap so I could add this one to the list of "made"! :) Oh, and I added my pic, of course...and, again, I apologize if they don't look "right"... since I didn't have your visual to go by. :)

Delicious. I've had mango salsa before and wasn't a big fan. This, however, is SO much better, in my opinion. The mango flavor and texture blends very well with the rest of the ingredients. The ONLY thing I did differently was that I wanted to use my own peppers, so I added some of my own, dried, to the onion and lime and let it rehydrate them. I didn't have any fresh peppers other than jalapeno, and I didn't want to use those. :) Other than that, I followed the recipe, and won't change anything when I make it, again! Thank you.

I made this for our Recipe Swap, and it was really good! From a southern girl who doesn't care for sweet tea, but LOVES sun and brewed iced tea, it was a great compromise! A nicely spiced tea with a great citrus bite. I will say, I didn't use the lemon extract, rather I added some zest instead. Somehow, because of the spices, even though this is a great cold, iced tea, it still has a distinct autumn taste...which is just perfect, for us right now!(originally rated 10/09) Thanks for the recipe, Larkspur...and your mama, too...I added my pic, too, until you get your own! ;)

This is fabulous. Seriously fabulous. I followed the recipe exactly other than using fresh spinach. As rich as this is, it's just crazy good, but, I do think that someone could sub a lower fat milk and just make the roux a lil thicker and still have a fantastic tasting recipe. I just don't want anyone to miss out on this dish by thinking it's too 'fatty' for them...that said, for us, it was great, and we'll make it just as it is! :) thank you for a new way to make a veggie we love... this will be made often.(oh, I baked it in individual dishes, too)

Picked this up in the Recipe Swap and, after asking Sharebear if it was okay if we added beans, I added black beans to this and used brown rice(taste preference, only, white would be fantastic, too). This is a great "not in the mood" or "don't have time" to cook, recipes, because it's easy, quick and it's so tasty. Thank you, Sharebear! :)

These were fantastic. I sauteed the onion and stems in a steak butter I had prepared a few days before, for another use, and before I stuffed the mushrooms, I rolled them in that same butter. I don't use pre-shredded cheese, so I used mozzarella, Asiago, Romano and Parmesan. I also rinsed the artichokes cus, though I love them fresh, they're a lil salty and strong for me, otherwise, but that's personal taste. :) Other than that, I didn't change anything and they WILL be added to our appetizer nights/weekends/whenevers! :) Thanks, Anita.

This is just as it should be. I didn't change anything. We ate it with sourdough pretzel nuggets. The kids enjoyed it a lot! Thank you, shorecook.

Have been wanting to try this all season, and finally made it today. This was fabulous! :) I mean high thumbs up all around. A few minor changes, but nothing to compromise the taste and structure of the recipe, so here's what I did: I used raw cheddar brats...just removed their casings so they brown up like any other sausage. I started that, but added the veggies as I chopped, and included baby bellos, chunked. I took it to step 4, then just added it all to my slow cooker and turned it onto high. Let it do it's thing for a couple hours, then continued with the recipe. I need to ADD calories to my diet, so I did use 1pt half and half and the rest milk, and I used the full 8oz cheddar, but added about 4 oz of pepper jack, too. Served it just with sourdough baguettes, but would be perfect for a bread bowl. Thank you for this recipe. It is, without a doubt, going to be on the soup "rotation"!

Made this for the Recipe Swap, flower girl, and it was great. :) I used kalamata olives and my own cherry tomatoes, quartered, cus that's what I had, and a grilled chicken breast left over from the night before.(had been basted while grilling with lime/butter), and I used fresh herbs. :) Made a gorgeous presentation in the peppers, too. Added my photo til you take one of your own! :)

Pie crust is my nemesis. I don't like it, it doesn't like me, so we generally avoid one another....BUT, a request was made for an apple pie. The good news was, the request SPECIFICALLY asked for a "crumby topped" apple pie.(phew, that meant only 1 crust!;) So, I agreed and went a'searching and lookie what I found! The PERFECT answer to the request. Strudel, this was so easy and so delicious. I have nothing to change about the recipe other than letting someone else make my crusts. Oh, and I did slice my apples. Thank you so much for sharing it. :)

This was fantastic. :) I asked for a recommendation for a personal recipe in the Recipe Buzz, and this was one of the few that came up. I picked this one specifically cus of the addition of rum. I followed the recipe exactly other than using half the sugar, and adding 1T of honey. I also chose to not process about 1/4 of the sauce, leaving a fair number of intact berries, for a great texture. Thank you, Saveur, for the recipe!

The great thing about this recipe is, there is always room to add, but try not to leave anything out! It's sometimes tricky to get JUST right, but, when you do, you will always remember it and you will make it again, and again!

I used fresh spinach and my own recipe for cream of mushroom soup, for taste preferences. I doubled the recipe and used 14oz of fresh baby spinach and 4 6oz cans of tuna. I also used the full dozen eggs and it wasn't too eggy for us, and we don't even like egg salad. :) This was gobbled up by 6 people with none left over. I did add some fresh ground pepper and a lil salt.

Very basic, easy, tasty salad. This is like tuna salad with pasta, or a cold tuna casserole...either way, it's a nice recipe. I don't buy sweet relish, for personal taste, so I used dill relish, instead. I also added a couple eggs and colby/jack cheese rather than cheddar. Nothing to complain about, here. It delivers as expected. :)