These were great cookies as soon as they came out of the oven and cooled... but it seemed that a couple hours later they were almost stale! Definitely don't let them cook until they are brown. I got about 28 cookies from 1/2 a batch, and my cooking time was about 9 minutes, just until they stopped glistening. Leaving them this way kept them from getting stale so quickly.

I like this better if it is made with Old El Paso medium taco sauce, it gives the meat a great flavor.

I've used this recipe for years! Try using Honey Roasted Peanut butter instead of regular peanut butter, the taste difference is amazing, considering this is already a tasty recipe.

This was a good/easy dinner but it was nothing to write home about. I added more spices, more fresh garlic, and used a can of cream of mushroom soup to help flavor the noodles (as others suggested). We enjoyed it but I don't know that I'll make it again - I think I'd rather try something a little more exciting.

A great dip loved by all. I made this for my daughter's Halloween party and kids and teachers were all raving about it. It's great with a touch of cinnamon added too.

Thank you for reminding me of one of my favorite holiday treats. I was so excited to be able to share this recipe with my 6-year old daughter this Christmas. I added a splash of almond extract and the vanilla extract called for in the recipe. I lined my baking sheets with wax paper and sprayed them with cooking spray and had no issues with them sticking. I used the 16oz bag of large marshmallows that the recipe called for and found that I did have to add about an extra cup of cornflakes to reach the correct texture. I handled the hot mixture and my daughter went behind me and added red M&M's instead of red hots - she doesn't like the red hots. We both loved them and look forward to making them again next year.

I made this for Christmas dinner and found that for my 4-pound tenderloin it took about 70 minutes to cook. It was cooked to perfection and very tender, but I would have liked for it to have had a little more flavor. No one else in my family complained, so made it was just me.

I served this along with scrambled eggs and biscuits for Christmas morning. I prepared it the night before, but I did change it slightly. I used 1c mayo and 8oz of cream cheese. I also used shredded cheddar cheese. The taste was wonderful and well received by all. I'll be making this again.

I made this for part of my Christmas cookie tray and it was a huge hit. The only substitution I made was to used some crushed sliced almonds instead of the pecans. My sister-in-law and I liked we so much that we had to make a second batch before she left to take home with her. I was so simple and the taste is terrific!! I will be making this frequently.

I made these as part of my Christmas Eve buffet. I followed the recipe exactly except that I marinated mine all day. They had great flavor and husband has asked for them again. Even his very picky mother liked them which is saying a lot.

Really great, basic chocolate cookie recipe! It has a pretty fine crumb and a very rich, chocolate flavor. I used milk chocolate candy bars chopped into chunks, so it ended up sweeter than it would have been with semi-sweet chocolate chips, but it was still great. They don't spread much at all, so you can pretty much crowd the baking pan, leave them about an inch and a half apart, and you can use a tbsp rather than tsp for those big, chewy "Starbucks" cookies that everyone loves. Yum! I'll be making this recipe for my chocolate-loving mom soon, but I'll add some toasted hazelnuts to the batter (Nutella impersonation =D).

Very good. Used light rum instead of dark (what I had on-hand). Husband made French Toast with the remaining cake this morning - delicious!