taylortwo

"awesome! they are crispy on the edges and chewy in the center. the extra bit of salt and vanilla gives them a better flavor and the shortening helps them from going flat in the oven. i creamed the butter and shortening with the sugars first and then added the eggs and vanilla (force of habit. mine were smaller than a tablespoon and they seemed to..."

Apr 9, 2004 on Food.com

"this is very tasty cake. it is moist and flavorful. it actually tastes better the second day. i glazed it with leeannr's shiny chocolate glaze (recipe #65969. thanks for the recipe!"

Mar 16, 2004 on Food.com

"this is a great glaze! i just made this for a pistachio bundt cake (from the cake mix doctor for a coffee i was hosting. everyone loved it. i made it exactly as stated...the heavy cream gave the glaze a very rich flavor. it is thicker than most glazes and much creamier too. i plan on using this alot. thanks L!"

Mar 1, 2004 on Food.com

"awesome!!! i followed the recipe almost exactly except for adding the garlic at the end of the sauteeing and letting the sauce boil down for only 5 minutes. after 5 minutes the sauce was boiling away and i wanted to make sure we had a lot because we are sauce people. i found the little pieces of herbs and garlic so yummy in the sauce and i didn't ..."

Jan 21, 2004 on Food.com

"so good! these don't taste exactly like reese's pb cups but who cares lol. they are so addictive that you should make two batches because they go so fast. i made these with for a cookie tray we gave to our kids' school bus drivers for christmas *sorry the review is so late* and everyone loved them."

Jan 14, 2004 on Food.com

"fantastic cole slaw recipe ginny! we thought it tasted great and it does taste like kfc's. i didn't have any tarragon vinegar so i used white wine vinegar...it still tasted great. this will be my cole slaw recipe from now on. thanks ginny :-"

Sep 2, 2003 on Food.com

"great recipe for brats! i have to be honest and admit that i am not a huge brat fan but i made this for my dh and ended up loving them. this way is the best way for getting juicy and flavorful brats instead of the half raw, half charred brats like i am used to lol. i did leave out the cloves but we didn't taste a difference. thanks for the recipe."

May 19, 2003 on Food.com

"AMAZING! we had a 4 pound pork butt and leeannr's time estimate was right on...but to be sure you should check the internal temperature. i followed the recipe exactly except i didn't make the sauce...just used the rub only. every bite was full of flavor and the pork wass succulent and juicy. we slathered ours with barbecue sauce and ate them on c..."

May 15, 2003 on Food.com

"perfect! this is the easiest way to cook a rare tenderloin. i followed the recipe exactly and roasted our 5 pound tenderloin for 25 minutes and let it rest for 20 minutes. it was cooked to perfection...pink and juicy. thank you for the recipe."

Apr 20, 2003 on Food.com

"outstanding! everyone in my family was smacking their lips and licking their fingers. i did add alot more garlic but that was the only change i made to the recipe. i cut off the wing tips and discarded them and then cut the wings into 2 pieces. they took a little longer than 1 hour and i kept turning them every 5-10 minutes after an hour was up to..."

Apr 19, 2003 on Food.com