Glenda Winters

Haven't tasted it yet, but it came together according to the recipe just fine. I used fresh strawberries & had enough juice left over for a nice drizzle on top, as expected. I like my bars thicker, so I used an 8x11 pan instead of the 9x12. Kept the cooking time the same - 22 minutes - b/cs my oven runs a little hot so I knew the thicker bars would cook in the suggested time frame. Looking forward to breakfast tomorrow!

I kept adding cream until the dough really came together before adding the strawberries; ultimately adding another ¼ c. & ⅛ c. more. THEN added strawberries w/ the little added juice they had. Got 27 cookies & could have had more if I didn't increase the overall size of each one (i like bigger cookies in general). Had to be careful to have a good balance of dough & strawberries in each cookie so the strawberries has something to hang onto! Haven't tasted them yet (but pre-cooked it tasted good!) But they look great!

Great starter recipe. I made a lot of changes, as suggested by others. They included: increased peanut butter (smooth) to 1 cup; added ¼ c. whole wheat flour; added ¼c. more oatmeal; added 2 tblsp of hemp powder & flaxseed powder (makes them much more filling!) used ½ & ½ dark chocolate & peanut butter chips (the resulting 1 cup was heaping); used brown sugar substitute; cut the white sugar to ¼ cup. I made larger cookies & baked an additional 2 minutes. Let them cool slightly before removing from pan so they didn't crumble. Even with larger cookies, I still ended up with 33 cookies in this batch. Definitely my new favorite cookie!!! (I'm making my 2nd batch today!)

I've made this bread repeatedly & I can't seem to mess it up; every time it comes out great! It rises well, has a nice light spice flavor and does freeze well, as promised. I cut the sugar to 1 & ¾, sometimes throw in allspice or nutmeg for a more complex spice flavor, & use a variety of flour if I'm trying to use them up ( but always at least 1 & ½ cup of regular flour) and add up to another cup of zucchini, depending on how much I have on hand. I use a load pan & a mini loaf pan (6 individual loafs) and freeze the regular load for when I take food to a sick friend or neighbor. A mini loaf is 2 servings; Mom rarely used nuts in her bread, so I usually forget to add them, but it's still really yummy! It really is just like MY mom's zucchini bread - thanks for sharing!

A great basic oatmeal cookie that i easily elevated to a family favorite by making 3 small changes; I added another egg, used butterscotch chips (altho either is good; whatever is in the cupboard works) & used brown sugar substitute & regular white sugar, lowering the sugar load of these cookies by about 2/3. I'll continue to use this recipe regularly! (I had a pic to add here, but I guess it was too big - sorry! It was a beautiful batch today!)

This was so easy and delicious! I followed the recipe exactly, and it turned out great! I used sugar free pudding and creamer, and it was still wonderful. I drank it without the brandy, my husband withit, and we both approved! Since I can't consume raw eggs anymore, I was so glad to find thi recipe. Excellent alternative!