Sally Twesten

Easy recipe if you just follow the instructions as is. Tartness depends on your lemons so let tase be your guide. I like to mince the lemon zest finely to impart flavor without too much texture.

I make lamb frequently and this is my new standard. Wow, what flavor. As long as you know how to clean up your rack (getting rid of excess fat and the membrane along the rack side) this will make you the "lamb god/goddess" with all your friends. How simple.

These cupcakes are delicious, full of flavor and bake up much lighter than you think they will. I used another reviewers suggestion to use a cookie scoop to fill the cupcake papers and it was very helpful. Although the batter is very thick, you'll notice when scooping that it's very light if you've properly creamed the butter and sugar, then slowly added the flour only mixing until no dry ingredients show. I didn't have crystallized ginger at the time so upped the dry ginger (my tween daughter loved them) but recommend using the candied ginger for the extra kick of flavor. We frosted with orange tinted cream cheese frosting and used a black piped icing around the edges that we pulled thru (using a toothpick) to look like spider webs for Halloween. A keeper.

We loved this and my 12 year old daughter was ready for me to make it again while eating the last piece. I made it as written except for scaling it back just a bit to fit a 7x11" glass pyrex dish. Let the pretzel base cool and even put it in refrigerator to make sure it set nicely. Had plenty of filling (I didn't cut that back, just didn't use it all in this dish) so I could plop hunks in each corner and spread easily over the entire crust, making sure to seal all edges. I used 1 1/2 cups fresh strawberries since they were in season and sliced them, adding just 1 T sugar and a teaspoon of vanilla, letting them macerate in fridge while I made the base. Once berries had released some juices, I added them to the jello and let it set until it got thick but not set. Spread easily on the filling and set up nicely. Cut into squares easily and crust stayed on as part of the dessert square. One reviewer was not sure it was company faire, but I'd disagree. This would be a wonderful dish to take to a picnic or serve at home. Just make sure to cut big enough pieces so people don't feel badly because they want seconds.

Very similar to a crisp I've made for years. This is a very easy recipe and comes together quickly. Made as is except that I added some chopped almonds. Husband only brought me 3 peaches so I put them in 4" ceramic pie pans and used half topping to make 3 crisps. Split them and added ice cream - dessert for two nights. Easy, inexpensive and delicious. Doesn't get much better than that in the summer.

Made this with a thick piece of fresh halibut and used other reviewers' suggestion to bake at 350 then just brown the top under broiler for last couple minutes. Think this technique works best with thick pieces of halibut. To gauge time watch for fish to lose raw look and take on whiter color then use fork to test for flakiness. With halibut, more is not better. When over-cooked it has an off taste and gets tough.