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I think using 1/2 regular milk might not have given you the chemical reaction (gas) you need for the rising to take place properly. If so you could use some vinegar or lemon next time to curdle your reg milk. 1 tbs to 1 cup of milk should do it.

some cookies are made from graham cracker crumbs...Maybe this cookie is one of them, you could do a search for cookies using graham crumbs, maybe it will be/produce a similar cookie. :smile: http://www.cooks.com/rec/view/0,1713,158183-242195,00.html

I use a little ap flour, plus panko or saltine cracker crumbs and a water oil & egg wash, and it comes out crispy. I double dip it, and use 400-425 degrees and bake it.

Kalyn's Kitchen: Val's Kid-Friendly Broiled Zucchini Rounds with Cheese if you scroll down that page there are more recipes...

The latest karate kid movie, it was really cute.

I like the older ones a bit better for performance, steady, slow and even heat it seemed, but no removeable crock, and the heavy glass lid was a bummer. The new one we've got cooks too hot on the hot setting, and has no keep warm setting. I can't get used to either, and my mom keeps switching it...

Yes, I made a turkey & pork, loaf to which I added cheese, red bell peppers, onions, garlic (...more) and it was really fabulous. One of the best loaves I ever made. Not totally sure if it was the turkey or the cheese that made the dish, though. Using it in place of a fattier meat is the way to...

If you fresh squeezed your limes, perhaps that was what caused the bitterness, depending on how vigorous you were. Perhaps the bottled type would be better, if not easier. It seems though that maybe it's just a bit too much lime juice, since the other recipe posted used only 1/2 a cup. I love...

eggs

use a really shallow pan and then the forking will be easier!

We have 2 benriner (?) japanese ones cost about $35.00 they're good, very easy to use, store, and wash, body doesn't rust. But they only has 3 different blades, slicing is adjustable thickness, and then it juliennes in a few diff sizes. Mandolin Slicers, Turning Slicer, Benriner Mandolin...

I am making crock pot penne w/meat sauce, it's gonna be good food for the next week.

The sourcream ones are yummy! I have the regular, too. waiting to try them with some cheese.

I think I'm making clam chowder and ? Or, storebought gnocci with spinach alfredo and/or meat sauce.

I have pam regular and a store brand butter spray. I use for effect not taste, but I'm wondering are they safe, since they have silicone? I have avoided them in the past b/c i wasn't too keen on the idea of the silicone. Thanks for bringing up the subject!

You can freeze garlic?

ooh, thanks! Cheese is one of my favorite foods.

bacon, fried eggs, an english muffin w/butter & sour cherry jam, hashbrowns (mom made everything but my muffin) and a big glass of water, and more water and my vitamins.

Yeah, what he said :D But I use a moistened/wet squeezed out paper towel on top, and I let it set in the micro about 3-5 min before eating, this works great for me.

maybe it was mutton

greece, india, italy, korea, mexico......and more....

Ahh...orange crush floats...Yum...

The most bizarre and repulsive food to date was ahl chige or korean fish egg stew with big pollack roe eggs. They were all big with veins, plump and eww groooossss!

I had a tortilla wrap with bacon, 2% american, and bbq sauce as an alternative to my chicken black bean burrito filling which I didn't care for. Also some watered down pineapple juice (to reduce the sugar) And a few strawberries. Also a few potato crisps (cheese flavor) And some water.

I am making baked potato soup in the crockpot, if I ever get to it. :rolleyes: Or maybe I'll have a quesadilla and veggie soup from the can if I am too lazy.:ohmy: Gee, now i'm too lazy for the crockpot??? :lol: