This is a really quick to mix cookie recipe. The cookies are chewy, not crisp and crumbly. Definately a keeper recipe.
Wonderful cookies that stay moist for several days (if you can make them last that long).
This was pretty good. I would make it again.
I really liked this, but it makes a lot. I have a family of 5 & 1/2 recipe was enough. In step one, I added celery. In step 3, I omitted the water & added 1/4 cup of mayo & 1/4 tsp of dry mustard. Also, this is very good with red peppers instead of green. Lastly, you can't add too much cheese.
I have a family of 5 & make a double batch of these. They never go to waiste.
rich, rich, rich & good, good, good.
My husband loves bread pudding, especially if it tastes just like his grandmother used to make. This one fit the bill. Very Good.
Brought this cake to work & everyone loved it. I made in a 9x13 pan and baked for 40 min. Also, I used 1 1/2 tsp of pumpkin pie spice instead of the cinnamon. I took the suggestion from another review & used the Cream Cheese Frosing II recipe from this site instead of the frosting that is part of this cake recipe. Lastly, I will say that this cake is especially good chilled.
My family loves this. I use the whole bok choy (not just the leaves). I separate the stalk of the bok choy from the leaves. Cut the stalks up and cook those with the onions (I use lots of onions too). Then add the bok choy leaves at the end like the recipe says.
I've made this recipe lots of times and always love it. Be sure to only fill the muffin cups 1/2 full as these really raise up a lot.
This is very good!! I served at a brunch and doubled the recipe. Everbody loved them. Other than that, I didn't change a thing.
turns out perfect every time.