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"I followed the recipe as written and made 3 mini loaves of bread. It is moist and delicious! I love the sugar/cinnamon crunchy topping and the sweetness with which they infuse the loaf. This smells so good while baking, too. I can't wait to make this again!"
Aug 17, 2010 on Food.com
"Yum, yum, yum! This is the first baked potato soup I have ever attempted, and I have to say it's the only one I care to make from now on. It is so simple and not even all that time consuming. Adding the sour cream in to cook with the soup really gives it a "baked potato" flavor. The potatoes were tender, it was simply perfect. Comfort in a bow..."
Dec 9, 2004 on Food.com
"These cookies are so easy to make! I enjoyed them, but I don't think they are a cookie that I will rush to make again and again. I can't quite put my finger on it, because I do like shortbread cookies and that's what these basically taste like. I think maybe they weren't buttery enough for my taste, plus I found the chocolate chips a little too..."
Aug 22, 2004 on Food.com
"I love this recipe!! The gravy is so yummy. Today I made this with Ground Turkey instead of the beef, and I used brown rice. The meatballs fell apart pretty easily, but I don't know if that was the turkey's fault or not. I don't recall them falling apart so much when I used beef. Anyway, they turned out yummy and my son enjoyed them with lots..."
Aug 13, 2004 on Food.com
"Yum! This punch is so simple, cheap and easy to make. I cut the recipe in half and used 2 cans of ginger ale, which was fine for me. I don't care for super fizzy punch, but you can always add more if you so desire. Half of this recipe fit perfectly into my punch bowl, so I'm curious to know what will happen if I use the full recipe. I love the..."
May 6, 2004 on Food.com
"I love this dip! I like it with Tostitos Scoops chips. Someone makes this dip at every Girls' Night my friends and I have. I don't really care for refried beans on their own, but they taste terrific in this dish. Sometimes I make this for dinner for myself, to last throughout a few days."
Apr 28, 2004 on Food.com