AWESOME!!! Made this over the Thanksgiving holiday for my husband's family. A BIG hit! I did not alter the recipe at all...served with Fritos Corn Chips.
Very Good! I made a few changes: only 1 t. of baking powder, only a dash of salt, added 1 t. of vanilla, and added a dash of cinnamon.
Delicious! I used blackberry preserves...yummy!
I teach seventh grade and made these last week for my kids to have after the state testing...WOW was all I heard...these cookies are a BIG hit among teens...and adults! Thanks!
I went with the reviews and made a few changes. Used no ginger, reduced to 1/2 cup milk, added a dash of garlic and worstershire into the meat mixture, and mixed a small amount of A-1 in with the ketchup. I am not a meatloaf fan, but made it for my hubby. He said it was AWESOME! He ate a big helping at dinner and made a sandwich later that evening. My 19 month old would not eat it. I was not thrilled, but remember I am not a big fan. I wish I had left out the garlic because it seemed to take over the dish. Hubby wants it cooked again so it is a definite hit for people that like meatloaf!
I have a recipe VERY similar to this that has been made for years and years! We LOVE it! The only difference is that when you add in the vanilla, we also add in a teaspoon of lemon juice. It gives it a little extra yummy! I make this cake when we go to our friend's house for fondue night. Bake it early, let it sit to cool, and cut it into little cubes that dip perfectly in a nice chocolate fondue! YUMMY!!! This cake will also last for a good week in a tupperware container and still be moist and delicious.
I add a dry mix packet of the Hidden Valley Ranch. Makes them even more yummy!!!
I do a dry rub the night before on the ribs and cover them with non stick foil. Take them out of the fridge the next morning, throw foil away, and put them in the crockpot. Cover in BBQ sauce and cook on low for 8 hours. Amazing!
Delicious! Made a few changes because I like to experiment with recipes. I used a bundt pan, sprayed well with Pam. Instead of 1 cup of oil, I used 1/2 cup oil and 1/2 cup buttermilk. Also, I cut water down to 1/3 cup. I used 1 1/2 cups mini chips instead of 2 cups. When you test with a toothpick, you might think it is not done if you run the toothpick into the chips. I cooked it for 50 minutes on 350 and it was done. Just touch the top and if it is spongy, it is done. ***Make sure to cool it completely for at least an hour or two before you invert it onto a platter!!! For a nice drizzle on top, I used a double boiler and mixed a handful of choc chips with a dash of half and half and a tsp butter. When melted, I drizzled on the cake. I then did the same thing with white choc chips. Then I sprinkled powdered sugar on top. Filled the center with fresh wine berries (wild raspberries) I had just picked and voila! The perfect ending to a long day! ***Note...don't know how it could taste better, but it is better the next day! This is a very rich cake, almost brownie consistency! Also, goes great with vanilla ice cream!!!***