I discovered this recipe on here at least 8 or 9 years ago and I have never been disappointed. I have never actually rolled the cookies, always just used a cookie scoop, you get nice uniform cookies without the effort. I also just use whatever kind of corn syrup I have on hand. Lately I've begun experimenting with it and added two things, about 1/4 cup more butter and a bag of Skor bits. Talk about a decadent cookie! The kids I work with Tuesday night can't get enough when I bring cookies and milk! Oh, and being a former Pampered Chef consultant, I never bake my cookies on anything other than stoneware - a key to perfect cookies in my opinion.
Oh my snickerdoodles was this good! I've been craving it ever since. Here's the changes I made to accomodate what I already had in the house: -crushed seasoned croutons instead of bread crumbs -sauted onions in the pan after I took the chops out and deglazed with the wine. then mixed all the soup stuff together in the pan and simmered to thicken a bit -increased wine by about 1/4 cup -Used Sawmill Creek Dry White Served with mashed potatoes and it was so good. This has now become my top pork chop recipe. UPDATE: Recently made this recipe again using bread crumbs as the recipe directed and while they were still good, they just didn't measure up to the ones I have made using crushed "Caesar" croutons. The croutons stay quite crisp, even with the sauce where as the bread crumbs got very soggy. Will always use crushed croutons from now on. Croutons also add a lot of extra flavour.
These were really great. *UPDATE* I can't stand the taste of frozen limeade which is why I was looking for an authentic recipe. This provided the perfect base although they were a bit strong. I blended mine with ice which made the base stretch a bit further and also took a bit of the edge off. I had a mexican fiesta with some friends and we all enjoyed them! Viva la Margarita!
I was very pleased with how soft the dough stayed even a day or two later. I always have trouble with my sweet rolls drying out so this dough recipe will definately stay in my files for other uses. I don't have a bread machine and used the quick-rising yeast version by hand. I mixed the butter, sugar and cinnamon together as suggested in another review and found it worked very well. I would maybe increase the sugar by 1/4 cup and the butter as well but decrease the cinnamon! I used 1 1/2 Tbsp but it was still a little too strong. Since I use a high-grade cinnamon I may bring it down to only 1/2 Tbsp or 1 at the most next time. The strength of the cinnamon will depend on the brand you use. Regular in-store brands are not as strong. Watkins, Pampered Chef and Epicure Selections are all more potent and you don't need to use as much.
This is very similar to how I cook beans which I use for all my "bean" recipes; chili, refried beans, burritos, etc. Rather than posting another similar recipe on this site, these are the slight changes I make to this recipe: Bacon fat instead of lard definately enhances the flavour. Reduce the water to 5 cups and dump everything cold into a slowcooker either at night and cook overnight on low or in the morning and cook all day. Definately wait to add the salt til the end for nice tender beans. Also, if you pour the beans into canning jars and seal while still piping hot and let them sit on the counter to cool (you'll hear the lid "pop" when they're sealed), they will last for weeks if not longer in your refrigerator. I always cook a lot of beans at once so I have some on hand since I will never use canned beans.
As is we thought this recipe was very good and a great way to use up bananas. It made very fluffy pancakes which gave me the idea to try as plain pancakes. I ommitted the vanilla, banana, chocolate chips and nuts the next time and they became the absolute perfect, fluffy pancake. This is now my go-to recipe for pancakes.
I didn't actually follow the recipe as written but went by several other reviews so that's why I'm not giving it a full 5 stars. The cooking method however is bang on. I used the rub recipe suggested by Cathy M. Rubbed the ribs the day before and put in a large covered roaster (I was making a lot) in the fridge overnight. The next morning, I popped the roaster into the oven at 300F for 2.5 hrs while we went to church and when I came back they were perfectly cooked. I took the ribs out and placed on a cookie sheet, brushed with BBQ sauce and baked for a few more minutes to get sticky. Our company couldn't get enough, and I can't wait to make them again. Even better than getting ribs at a restaurant. I served with homemade french fries. I would try making with foil sometime if just for the two of us for easier clean-up but for the amount I was making, a roasting pan worked better and the ribs were very tender.