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Heavenly is all I can say!! I had these cookies on a trip many years ago while staying at a Doubletree Hotel (they left one on each pillow each day after cleaning the rooms) and always thought they were "THE BEST" chocolate chip cookies I had ever eaten! I have searched High and Low for a recipe for anything similar to what I had eaten at the Doubletree and recently found this recipe (unfortunately I can't remember where I got the recipe from)and have made them several times since. They are a little more time-consuming than regular chocolate chip cookies but well worth the extra time! This recipe makes extra large cookies. I'm not sure as to the exact prep time and I don't always chill the dough overnight) From Even More Top Secret Recipes.

Recipe #48943

Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed.

Recipe #113382

EVERYONE loves this one. We make them every holiday and never have any leftover for ourselves. No one can resist them. We use "Martha White" brownie mix, it seems to work the best.

Recipe #187051

Back of box recipe for luscious rich chocolate cookies from Baker's.

Recipe #62801

Delicious and very moist. Even better the second day.

Recipe #28091

This is a copycat of the William Sonoma Bark that costs $22 a lb. I have never tried their version, but when my mom told me she liked it, I went on a search to find the recipe. Make sure to buy white chocolate chips that contain cocoa butter to get a smooth melt- otherwise, you will end up with clumpy chocolate. Use good quality chocolate chips (belgian, semi-sweet, or bittersweet) for the best results.This recipe is so simple and delicious my only hope is that I'm able to save a piece for my mom. Recipe by Rita Nader Heikenfeld.

Recipe #345124

Melt in your mouth crispy tender crumb cookie. Minnesota State Fair cookie entry blue ribbon winner. Exceptional!

Recipe #143396

Upon eating these for the first time, my husband immediately decided we were going to make a tradition to make these EVERY year for Christmas. And just any time we wants lots of delicious peppermint patties. Special thanks to our family friends, the Zanders, for giving us this recipe! Also, I have never really paid attention to how much the yield is, but it is A LOT. And I'm guessing on the prep time as well. The next time I make these (or if you leave a comment) I'll correct those fields.

Recipe #317191

1 Reviews |  By Cook4_6

A farm-girl friend of mine taught me how to make applesauce about 10-years ago, and recent trips to a local orchard brought all her teaching back to me. This can be made with a food processor, but I love the way the Foley Food Mill separates out the peel and strains to sauce to the perfect consistency. I think it is a must have kitchen utensil that can be passed from generation to generation! I choose Empire apples because they have a perfect texture for sauce and the sweet-tart taste I love! (If not using the Foley Mill, I suggest peeling and coring before cooking. You won't have to pick out the peels later then. You can either use a food processor or just a potato masher depending on how chunky you like your sauce)

Recipe #257525

These bars are from a Bed & Breakfast in West Virginia...They are sweetened with maple syrup...Excellent!

Recipe #118724

This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my recipe #89207 works great with these :)

Recipe #118140

This buttery and nutty chocolate confection was inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced (and consumed) in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest. Note: You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.

Recipe #402421

This recipe appears in the June 2010 issue of 'Food Network Magazine', courtesy of Guy Fieri host of 'Diners, Drive-ins and Dives'.

Recipe #426734

I'm not sure where I picked this up but it won 1st prize at a county fair.

Recipe #199358

Melt in your mouth Blue Ribbon winners ! I make these at Least once a month.

Recipe #123269

2 Reviews |  By Marz

Published in Cooks Illustrated May 2008. 'Sandy,' 'crumbly,' and 'bland' shouldn't be words used to describe a raspberry bar. 'Tender', 'fruity,' and 'crunchy' -- that's more like it.

Recipe #303256

This came from my neighbor Sally. She found it on a Land O Lakes box. It is so refreshing and perfect for a summer get together. It will not be the same with regular lime juice, but the bottled Key lime juice is fine if you can't get the little Key limes in your area. If you do use real Key limes make sure you wait until they are yellow to use them. They are not ripe when green and will not have much juice.

Recipe #428175

2 Reviews |  By Kzim4

I think even I will like this one and I don't like bananas!

Recipe #161541

8 Reviews |  By Cook4_6

I love oreo truffles and have put a few personal touches on them to make them unique and even more yummy if possible!

Recipe #206365

9 Reviews |  By BothFex

Another Fox family staple. It wouldn't be Halloween without a batch of Joyce's caramel corn.

Recipe #44440

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