NANCYLEEIL

These are easy and good. As far as the dough, I read various comments that it wasn't easy to work with, but what is not specified here is exactly what a soft dough is. I use my Kitchen Aid (it has a kneading attachment) and what you are looking for is as you gradually add that last cup of flour for it to start to pull away from the sides of the bowl and form a squishy soft ball. I needed to add MORE than one cup when I tried this recipe. Humidity etc affects dough so you can't really go by an ironclad amount of flour. Just add it gradually so it's only as little additional flour as needed. I made two 13x9 pans of these and forgot to use brown sugar as other's had recommended and they were still good. I made one pan right away and did put one pan in the fridge and made them the next NIGHT, not the following morning. I felt the first batch was better than the second. The icing is sweet and just the right amount for two pans but the next time I think I would prefer a cream cheese icing with it, but that's just my preference. Also, I did double the sugar/cinnamon as other's suggested and I would do so again. The only "tip" I would give here for that is the next time I will just use two small bowls with 1/2 cup of sugar and 1 teaspoon of cinnamon in each rather than one big bowl. It just makes it easier to figure out how much to put on each log.

Easy, inexpensive, yummy and very adaptable meal. I can easily see how you could add leftovers or spice it up, etc. for your tastes. The only thing I will do differently for the next time is brown the potatoes and onions in a separate pan like I do for my "fried" potatoes and then add them to the sausage/veggie mixture. But that would be personal preference, it isn't necessary. This recipe is a keeper. I would think leftover ham would work well as a substitute for the sausage as well.

I took this to a New Year's Eve Party and it was a huge hit. I've tried many veggie dips and have liked them (like Barefoot Contessa's is very good or Beau Monde, etc) but this one is just the right combination, I think. I used KNORR mixes for both the Onion and the Leek soups and surprisingly found it not to be overly salty...AND it's something you can keep the ingredients on hand for AND throw together easily...AND it's liked with veggies AND chips. One of my friends, grabbed the dip off the buffet and brought it to the table where we were eating to keep everyone from having to get up to get more. That should tell you something right there. As far as prep...I increased the dill to probably 1 to 1 1/2 teaspoons and just a FYI you might not think about (I didn't)...this dip does have to sit for a bit (i.e. chill) not just for flavor but because you need the crunchy components of the soup to soften. I made it at 3p and we ate it at 7p and it was fine. EDIT: As much as I like this dip, I did find that finding the leek soup mix became a bit of a challenge.

The soup was delicious! But it was brownish, I guess I had visions of cream colored soup. But that might have been my fault. I browned the bacon, deglazed the pan with a very small amount of (white) port wine. When I pureed 1/2 of the soup and added it back in the soup was not cream colored it kinda looked more like a light gravy. Hmmm. But still delicious. I'm thinking that if I want a cream colored soup :-), I should use smoked ham for the smokey flavor and cook the bacon separetly from the soup and sprinkle crumbled bacon on top? But however you make it its GOOD!

My hubby likes Jingles cookies at Christmas time, I thought I'd like to find a recipe that would not have all the partially hydrogenated stuff in it. He likes these. I knew I wasn't very good at rolling stuff out. So I tried rolling them into balls and then rolling them in cinnamon sugar. Came out yummy. Even if you roll them in cinnamon sugar you don't need more than the 1/4 cup you make in the recipe. I think next time, the only thing I would try is rolling them into balls and flattening them slightly. Rolling them made 54 cookies. But that isn't necessary just something I might try.

Good Good Good. Made this recipe for a special Chrismas lunch for a friend. She loved it. My tweaks for this recipe...I would like to try a sprinkling of dill weed...and I found that when I mounded the salad on top of the lettuces, that there wasn't really "dressing" for the lettuce. What came to mind is the next time, I think I'll tear the lettuces (or buy the prepackaged "three lettuce"bag)...into a bowl, and swish a bit of sweet sesame dressing (like the kind you'd use for spinach salad) on it. Not alot, just a little, to give the lettuce just a twinge of sweet taste to compliment the salad. I too used smoked turkey from the deli. Worked great.