I don't know why people have said that their cookies came out flat. I have relied on this recipe forever, as it was my grandmother's fave as well. I do make sure that my eggs and butter are at room temperature before starting...don't know if that could make a difference.

Easy classic recipe! Worth the effort. You know that unmistakable sound the canned stuff makes as it slithers out of can? No more! FYI...this is the same as Cranberry Sauce I.

A classic! No fail and who doesn't love a rice krispie treat?? You just have to be sure to not dawdle when mixing it together. The stuff hardens quickly!

So quick and easy and so chocolatey! It's a great cake to bring to cookout or pot luck dinner.

Pretty generic ziti. I did use ricotta instead of cottage cheese and 16oz of an italian cheese blend in place of the provolone and mozzarella. I sauteed the onion and garlic with 1/2 a green pepper, then added the meat following by the simmering part with 2 jars of a tomato & basil sauce. I did add some italian seasoning, red pepper and cumin to the simmering mix. I then beat an egg and added the cheeses & sour cream all together. Once the meat sauce and pasta was done, I then just mixed it all together and tossed it into a casserole. I topped the casserole with freshly grated parmesan and baked it as called for in the recipe. Oh and I used whole wheat rotini. Definitely comfort food, although I think I like the recipe on this site for Ziti III better.

SO good and easy! Instead of putting an m&m on top of the kiss, I gently place a second pretzel over the kiss and carefully press down to lightly smoosh the kiss between the two pretzels. The end result => a kiss and pretzel sandwich. No one believes me that something this tasty is just that easy.

Kind of runny and a little heavy handed with the vinegar. Not a keeper.

I think this is THE ONE!!! Not too vinegary, not too sweet, just right! I used white wine vinegar since the recipe did not specify type, olive oil instead of veggie, splenda instead of sugar and maille stone ground mustard. I've experimented with so many recipes looking for a truly good honey mustard and woohoo!!! Thank you!

Pie ended up tasting like pound-cake-in-a-crust. Not altogether bad .... just not what I was looking for. I think I just prefer my chess pie more "custardy."

This recipe was fantastic! I made it for Thanksgiving and everyone loved it. Wouldn't change anything! I plan on making it again soon for a holiday pot-luck.

SO VERY yummy. The toffee layer was far to thin for the amount of Almonds that the recipies called for. After I poured the frist layer of almond toffee, I made another batch of just the toffee without the almonds, and it turned out GREAT. Make sure that you wait until the toffee turns to a dark brown to get that good toffee flavor. I used high end chocolate and used the white chocolate on the dark and made pretty swirls. Note sure why but large areas of the chocolate broke away from the toffe when I was breaking it. I had some just toffee pieces, some just chocolate and aout 1/2 that was both.

LOVE this.. I like to put marshmallow creme on the top at the very end and place back in the oven till the mallow creme puffs up and slightly browns! Puts a yummy sweet and crunchy finish on it!