AJay

"The recipe as typed out here does omit the powdered sugar for the caramel frosting. It should read "1 2/3 CUPS POWDERED SUGAR, SIFTED AFTER MEASURING." This is a recipe from "The All-American Cookie Book" by Nancy Baggett. It is a terrific recipe and I have made it many times. The unfrosted cookie *looks* plain and boring but when drizzled with t..."

Aug 11, 2012 on Food.com

"I'm afraid our family is in the minority here, unfortunately. We did not love this recipe as much as I was hoping we would. I think our chief complaint was that we found it on the bland side (and I don't mean that it lacked "spicy" heat. There just seemed to be something missing flavor-wise for us. That being said, I am very glad we tried it and ..."

Jan 29, 2010 on Food.com

"I liked these very much. It is hard to believe that such a "plain" cookie could taste so good. The flavor was really nice as was the texture. I deliberately underbaked mine a bit because I like a softish center with a crispy/sandy exterior. This will go into cookie rotation at our house."

Jan 7, 2010 on Food.com

"These were really tasty! I am a huge fan of sweet sauces for meat and it was nice to have a recipe that was not afraid to be aggressive with the sugar. No worries though, if you don't like that level of sweetness just reduce the sugar and it would be just as good. Thanks!"

Oct 7, 2009 on Food.com

"My husband and I thought this was pretty good. I definitely liked the flavor and texture of the meat patties - very good! The gravy was rather too thick for my taste and a tiny bit bland despite the fact that I added a considerable amount of hot sauce and Worcestershire sauce. All that being said, it was fairly tasty and I probably will make it ag..."

Mar 3, 2007 on Food.com

"While I thought these were OK tasting, I am afraid they really didn't appeal to me. I think my expectations were off... I thought the predominant flavors would be chocolate and strawberry, however I found those flavors to be rather subtle in comparison to the tang of the cream cheese. That being said, they were very easy to make so if you think th..."

Mar 1, 2007 on Food.com

"This is some of the best French toast I have ever eaten and definitely the best I have ever made!! I did learn a couple of things as I made it though... 1 It is probably best to use a high-quality, dense, rustic-type French bread such as that made by La Brae Bakery (which is what I used. I had a bit of egg batter left over at the end so I tried ..."

Feb 28, 2007 on Food.com

"I have to admit that before I tried this recipe I had never understood the appeal of enchiladas. The few I tried always tasted like meat with "red glop" sauce. After tasting this sauce, I realize what I have been missing all these years. It is wonderful tasting and very simple to make too! I kept pretty true to the recipe except that: I used chick..."

Feb 7, 2007 on Food.com

"I have never had baked french toast before, so maybe this is what it is supposed to taste like. However, I'm afraid that I found it a bit on the bland side, even though I used both nutmeg and cinnanmon. I will probably stick to stove-top french toast from now on since I really like that. Regardless, thanks for sharing your recipe!"

Feb 1, 2007 on Food.com

"I was very happy to find this recipe posted here as I am a huge fan of both the Olive Garden's Lemon Cream Cake and Top Secret Recipes (TSR. Unfortunately, while the cake was good, my husband and I did not find it to be similar to the Olive Garden's cake. The filling was too soft and it had a distinct tang from the cream cheese. The crumb topping..."

Jan 21, 2007 on Food.com