What a great cookie!! This is the type of taste that my family loves - not bland but not over sweet. Since this made so many, I was able to experiment with each tray that went into the oven. I put different flavored jams on several dozen - including Hot Pepper Jelly (it was a hit). One batch, I rolled the cookie first into ground walnuts. I did end up sprinkling each batch with powdered sugar except those rolled in nuts. Next time, I'm going to try rolling in colored granulated sugar. Here's 3 BIG tips: 1. I prefer to bake on parchment paper. 2. With this cookie, I used the smaller end of my Melon Baller to make the indent instead of using my finger (I have nails). I held my fingers around the ball shape and then pressed gently with the rounded side of the Melon Baller - almost to the bottom of the cookie. This gave the cookies uniform indents and reasonable size to fill with the jam. Dip the Melon Baller in powdered sugar first to prevent sticking. 3. Put the lemon in the microwave for 15 seconds before zesting and juicing. I was able to get 2 Tbls. juice out of one half of the lemon. I refrigerated the dough before rolling into balls and had no problems. This recipe would be great for a Cookie Exchange. Definetly was a hit with everyone and was told to make them again. Thanks for sharing this recipe.
UPDATE: I always use a wooden spoon to stir.
I made this with a 5+ pound Sirloin Tip Round Roast (that's all they had cut at the grocer) it's a step up from a chuck roast and in the rump area. Took the advice of many Reviewers: Used the water and added 2 tsp. beef bouillon granuals. Used the 2 pkgs. Italian Salad Dressing. Did NOT put in the salt. THIS WAS FABULOUS AND EVERYONE LOVED IT !! Was going to put on the top some green peppers and onions, but decided NOT to. Only toasted sub buns, put on wet meat and quickly melted the sliced provolone on top. Served the juice (au jus) on the side for dipping. No one wanted to take away from the taste the way it came out. I may add the peppers and onions to the one left over sandwich I kept for later. But we definately didn't want the peppers to change the present taste the way it was. This is the way I will continue to make - after all, why break what isn't broken!? As a slow cooker junkie - a tip I have for cooking roasts that you have added juice to: Try to make sure all the roast is cooking IN the liquid. Also make sure to use the right size Slow Cooker. More is better. Thanks for this great recipe. It's already getting passed around.
I'm rating 3 stars, since it needs altering. Potato and ham are not the dominant flavors in this soup. The bouillon over takes the flavor of potato - perhaps chicken broth minus the use of salt should be used instead of it. The onions need to be sauteed (to tone down their over powering). I increased the butter and flour mixture to 8 Tbls. each. This has a lot of high ratings BUT with alterations. I try the recipes as written. But I definetly will need to make changes next time if I decide to try this one again. I missplaced my old recipe and was hoping that this would do. My family said is was just OK.
The meatballs and the sauce is BLAND.
5 stars overall for good base. Can be easily adapted to personal preference. I have made this several times. These are my preferred changes. I used Mama Mary's Pizza crust (walmart) 2 in a pkg. - held up perfect for this style pizza!! I make 2 batches since I have the extra crust. Rubbed the crust with the olive oil. Omitted the butter. Used 3/4 c. Classico reg. alfredo. 3 crushed cloves garlic. 2 Roma tomatoes seeded and diced. Only seasoned the chicken breast with pepper when cooking. 3 Tbls. shredded parmasan cheese. Kept the remaining ingredients the same. Baked at 425 degrees for at least 20 min. on preheated stone. Can bake longer. Sauce has never come out runny. I slice with pizza cutter after it comes out of oven. Have used mozzerella instead of feta. Have used tomato basil feta and cut the dried basil and oregano in half. But have always found that it needs to bake at least 20 minutes or more. Thanks for a nice change in Pizza. Family always enjoys it!!
I'm rating 2 stars because they left an essential part of the recipe out - YOU ARE TO STIR CONSTANTLY FROM BEGINNING TO END!!! Omit the salt, up the Hershey's cocoa to 5 tbls. Once it starts to boil, boil for 2 minutes. CONSTANTLY stirring. When 2 minutes are up, remove from heat and quickly add the peanut butter (off brands work better) 1 minute quick oats and vanilla. Stir well. Drop onto waxed paper and let them set up in the refrigerator. Also store in refrig. or cold pantry. We've been making these since the 60's. And they always come out great. Another tip: when they start to boil, turn down the heat just enough to keep it rapidly boiling. Some people don't understand that the heat doesn't have to be kept on HIGH to keep it boiling. Also, when starting to make, mix the sugar and cocoa well, get it wet with the milk, then add the stick of butter to the pan. Stir till it starts to boil, put on timer for 2 minutes, keep stirring until timer goes off. Quickly add the last 3 ingredients. Mix well and drop and don't stop. If you would find the mixture is hardening before you are done dropping - return to stove, add a little milk, stir until it's wet again. New cooks seem to have this problem. UPDATE: Don't boil 4-5 minutes. This is BAD for the sugar content. ALSO - measure the oats in a one cup meas. cup 3 times rather than your large 4 cup measuring cup. It's more exact. Have everything pre-measured and cookie sheets ready before you even start to cook.
I did not care for this.
I've been making this for a year now. It is GREAT as written and that is how I usually make it. It's so good I find myself spooning it cold out of the frig for a taste. Some times I vary it for a different taste, depends what I have in the cupboard. As for the sugar, I like it. I'm from Ohio, state of the best sweet tomatoes. The sugar enhances what you're missing out of the canned tomatoes. It's not in there to sweeten the sauce. It is too thick for my lasagna, because we are a more CHEESE lasagna loving family. But I plan on converting the thickness of it to my lasagna. The taste is great. My friend's Italian family gave great reviews when I sent a meal over to them and asked if I would give the recipe to their mom. Thanks John for the great recipe.
The true Snickerdoodle cookie.
I've been making these for years. Except my recipe calls for 1/2 c. sugar. And I make them in the normal size cupcake pans which ends up making 24. We prefer that to the mini because you get more of a cheesecake cookie instead of a sampler. Also, it's just as easy to put a whole wafer cookie in the bottom vs. crumbs. DON'T do as the video does by putting your filling on the top before you take them out of the pan. That can only be MESSY. I put mine in a container, store them in the frig. and put the pie filling on top before serving. Also, beat real good the cream cheese by itself, then beat it again when adding sugar and vanilla. Then beat again when adding the eggs. You will love the results of the batter. I find 18 minutes is done in my gas stove/oven. Hope you can utilize my tips.
I'm in my sixties and have been boiling eggs for years. But I'm always game for anything new and better. I tripled the recipe for 2 dozen (room temp.) eggs. Used a slotted spoon to lower 2 at a time into the boiling water. Did everything as directed and my eggs came out perfect. To save on dishes, I carefully poured out the boiled water until most of it was gone, then immediately ran COLD faucet water over the eggs. Then I added a lot of ice cubes and let it sit. After 20 minutes, I peeled about 12 eggs and EVERY one of them peeled perfect. And these were very fresh eggs to begin with. With so many fresh eggs at Eastertime, it becomes almost impossible not to have batches that just won't peel (even for the pros). I've always done the shocking with cold water and ice and it didn't always work. THIS DID! I don't feel I need this method for year round since I usually don't boil fresh eggs. But it certainly is GREAT for big batches and when using FRESH eggs. Great job Ken, I'm converted. UPDATE: Am convinced that maybe the grayish ring around the yolk may be a sign of an older egg. Boiled 2 dozen and found 2 eggs with it. And the egg companies have been found to sneak a few in here and there. This cooking process didn't eliminate that . . .BUT it works for everything else.
