I agree, they are very good, though I made them without the white chocolate (don't like it), and I used a lot less cranberries. It's a good cookie dough, too, which is the real test of a cookie.

That happened to me once on another forum. Somebody not following directions that is. I gave a recipe for a dessert dish that had always gotten raves in the past---including from me of course. This lady decided to make it for a get-together with her in-laws, then complained that they didn't seem to be impressed. THen she went on to mention all the substitutions she had made, eiher due to not having a particular product and/or her own "creativity". I guess it didn't help that she clearly wasn't her in-laws' favorite DIL, as apparently they raved on & on about the other DIL's dessert contribution that day. So, in the end, it really wasn't MY recipe.

Steph - This is THE BEST chili I've ever made. It looks time consuming, but it's worth it. Boilermaker Tailgate Chili * 2 pounds ground beef chuck * 1 pound bulk Italian sausage * 3 (15 ounce) cans chili beans, drained * 1 (15 ounce) can chili beans in spicy sauce * 2 (28 ounce) cans diced tomatoes with juice * 1 (6 ounce) can tomato paste * 1 large yellow onion, chopped * 3 stalks celery, chopped * 1 green bell pepper, seeded and chopped * 1 red bell pepper, seeded and chopped * 2 green chile peppers, seeded and chopped * 1 tablespoon bacon bits * 4 cubes beef bouillon * 1/2 cup beer * 1/4 cup chili powder * 1 tablespoon Worcestershire sauce * 1 tablespoon minced garlic * 1 tablespoon dried oregano * 2 teaspoons ground cumin * 2 teaspoons hot pepper sauce (e.g. TabascoÂ) * 1 teaspoon dried basil * 1 teaspoon salt * 1 teaspoon ground black pepper * 1 teaspoon cayenne pepper * 1 teaspoon paprika * 1 teaspoon white sugar * 1 (10.5 ounce) bag corn chips such as Fritos® * 1 (8 ounce) package shredded Cheddar cheese * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * add a personal note Add a Personal Note DIRECTIONS Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

CC that fish recipe loos sooooo good. Not much in the way of good fish where I live now though, unless you make friends with a prolific fisherman. I miss the days when I had a fish market three blocks from my house! Good fish is the rarest of treats for hubs and I. Particularly given the cost. I made chowder last week with fresh corn and tomatoes, but with canned clams. It was still delish with the fresh veggies! Dishes on my dream list are: fondue, gelatin salad mold of some type, arancini, and any number of yeasted breads and coffee cakes which I will most likely never have the patience for. My "to try" list is too long to even imagine, but most of it is a version of something I have already made before, like types of pies and tarts and soups, canning ideas, etc. Just today I was perusing the Web for home canned tomato soup recipes, but I don't think this year is my year to do that. Too much other stuff going on.