I tried this recipe for Thanksgiving this year and it was a big hit with everyone! I used half cornstarch and half flour, as suggested by others. I wasn't bothered at all by the stirring. I topped it with a generous portion of cool whip. The toasted coconut was a lovely finishing touch! My parents and in-laws loved it. This recipe is a keeper!
This was a fantastic recipe! My dad loves Pecan Pie, and I make one for him every year for Thanksgiving. I've never been satisfied with with the results and decided to try something new this year. Everyone raved! I substituted light Karo for the dark, because that's all I had in the cupboard. It was delicious! I'll definitely make it again.
I'm making this pie for the second time in four days. It is the only Thanksgiving dessert that was gone on the same day! I stumbled on a 10" prepared graham cracker crust and used that instead of 9". I put (10) mini-peanut butter cups in my food processor as the topping. My family liked to top the pie with cool whip. The next time I will layer that on top of the pudding layer and then sprinkle with the peanut butter cups. For a family of peanut butter lovers, this pie is a dream! It will be added to my collection of favorite dessert recipes!
Delicious cookies! I used margerine, chunky peanut butter and did not refrigerate. I patted my hands in flour as I rolled to keep the dough from sticking. Quick, easy and delicious!
My sister and I are in love with the chocolate crinkle cookies that our mall cookie store sells. I stumbled on this recipe two years ago and decided to surprise her. Aside from doubling the recipe, I follow the directions exactly. They are wonderfully moist (rich, gooey, chocolatey brownie flavor), keep nicely in an airtight container on the counter, and crinkle beautifully. I have been making cookies from scratch for 35 years, and hands down, these are my favorite!
I doubled the recipe, adding 1/2 cup of cooking sherry with the butter, dressing mix (two packages) and cubed, thawed chicken. The consistency of the sauce was absolutely perfect and not at all salty! I used Healthy Request soup, 1/3 reduced fat free cream cheese and added 1/2 pint of sour cream and sliced mushrooms. Next time I will try fat free cream cheese, as reviews indicate that flavor is not compromised. My parents and father-in-law came for dinner and went on and on about the meal. I served with whole wheat egg noodles, fresh bread and a salad. So simple to throw together and delicious too! This recipe will become a regular in our home.
I followed the recipe exactly, but decided to add 1 cup of mini chocolate chips. They were magnificent! Needed to work the dough with my hands. Rolled into about one inch balls, and made about 70 cookies. I halved the glaze recipe (as someone suggested) and ran out with about 12 cookies left to glaze, so I whipped up a little more. They taste like authentic italian cookies. Delicious and beautiful on the tray.
I was inspired by a lentil soup that I recently had at a local restaurant that had a bit of a "bite" to it. I added one diced green bell pepper, 1/2 tsp of crushed red pepper, 3/4 cup of barley and 3 cups of chicken stock (to account for the addition of barley). I did not soak the lentils (just washed and drained) and needed to simmer for more than two hours for the lentils to become tender. The end result was magnificent. I dare say every bit as good as what I'd had in the restaurant.