besides those marked, I will probably be making mincemeat pie, Apple-Cheddar Pie, some Sourdough bread. Although all of the above recipes look delicious, I think that most presented would be better at a tailgating party.

Would love to get my magazine regularly.

Although a member I never recieve the magazine.

I think it will be easie to deside if I had a magazine because in the months that I've being a member I always pay my books on time but they never send me a magazine!!!! I will love to get my money back and never get anything from cooking club.

I have not received my issue, Fran Berdis

I made the Brandied Apple Raisin Bundt cake and I use the apple cider instead the brandi. It was delicious. The next will be with the brandi

I love the magazine and want to try all the recipes. Just don't have enough time. A question I would like to submit is: My mother used to make her meatloaf in the pressure cooker. She left me her recipe but I just can't make it work. I have burned up two pressure cookers trying to duplicate it. Does anyone out there do meatloaf this way? If so, could you send me some tips?

i have not received october and november issueof cooking pleasureset to commewnt onthe recipes sdawson7

I paid $24.00 and have received nothing!!!! what is the problem?????

I signed up to be a product tester and never received anything to test!

I have enjoyed many recipes from the club magazines and look forward to trying more

Love lasagna love chipotle win win for me. Making it tomorrow.

Oh - There's an October/November issue? Haven't seen it yet. Looks like someone else didn't receive theirs either. Glitch in the mailing list database? Sent by freighter? No worries - I have the same problem with Bon Appetit - that October issue has yet to arrive as well. The issues may not be timely but they are worth the wait.

Have not received my magazine yet!! Don't know when it will come.
Member53815335

Wow, I was excited to become a member but based on previous comments, I wonder if I too will be searching for my magazine each month....Looks like someone should be reading the comments section and paying closer attention! On a positive note- I did try the Brandied Apple-Raisin bundt cake and it was marvelous. I used the Brandy instead of apple cider and you could hardly taste the Brandy it was just enough to add to the flavor. Easy recipe to follow, would highly recommend.

Just joined the cooking club and will be making the Brandied Apple-Raisin Cake. I do hope I receive the magazine because that is the only reason I joined!!

I am making the garlic flank steak tonight yummy.

jroostermorgan@yahoo.com;I have been a life member for 10 years and I don't think I have missed a singje issue.It truely is a great magazine for both the expert and the novice cook.The recipe's are easy to follow and ALWAYS sucessful.Love the mag.J M

I made the Comte stuffed Chicken Breasts with mushrooms for dinner last night. I didn't have the Comte cheese so used mozzarella instead. The dish was to die for. Lovely. Next I want to make the Chiptle & Chorizo Lasagna and the Hearty Turkey Ragu. I became a member in June and now becoming a lifetime member. Love the magazine, the emails, contest....everything about the Cooking Club. My sister has been a lifetime member since 1996. Wish I had become one then myself.

Salted Caramel Apple Bars - made these and it was more like apple crisp then bar. Way too rich and greasy for diet consious people like myself. Too soggy. Could not cut and eat like a bar cookie.

Hello I just made the Comte stuffedchicken breasts with mushrooms. All I have to say is wow. My pallet went wild. Thanks for the receipe.

Hello I just made the Comte stuffedchicken breasts with mushrooms. All I have to say is wow. My pallet went wild. Thanks for the receipe.

Hi, all. If you haven't received your October/November issue yet, please contact Member Services (888-850-8202 or memberservices@cookingclub.com). They'll be able to make sure you get a copy. --Editors

Good morning,

My wife and I have been cooking for ourselves and others for about 50 years. We tried the Marbled Pumpkin Pie with Crystallized Ginger. The filling was exceptional. We cut down on the Crystallized Ginger to 1/4 cup. By doing so, we were able to layers of flavor -- ginger and pumpkin with spices. The crust gave us a problem. We did it according to the recipe -- it turned out nice and crunchy (flaky) toward the outside and very tough toward the middle. It rolled out nicely and we did not have to work it much.
We will keep the filling recipe with the Crystallized Ginger adjustment. As for the crust, we will use our own crust which has not failed in the many years we have been cooling/baking. Thanks for a great slant on traditional pumpkin pie.

I just joined and haven't gotten a magazine either. I think I'll hold payment of the dues until I get it! :-)

I love being apart of the cooking club. The magazine is filled with useful hints and recipes. I also signed up for product testing a year ago and have yet to test any products. I would like to start testing things already! Either way though, I am a happy member.

october 24

I have not recieved a magazine since july !!!

Since I have paid for my club dues for 2 years I would like the items that were promised

thank you

Colleen I'll be making Apple-Sweet potato cassarole,Garlic-Dill twists and Spiced Pumpkin bread for my women's group, "Taste of the Season". Green Beans & Carmelized onions & bacon, Spiced Apple crisp pie, and Comte & Pear salad w/ Honey-toasted walnuts, along w/ my turkey for Thanksgiving dinner. Hearty Turkey Ragu w/ leftovers...

I made a few of the items and intend to keep cooking . I will make the rest I checked, So far everything has been very good.

Omg by reading all of the remarks, i believe i made a terrible mistake, thank goodness i did not pay up front, you know what they say,if it sounds to good to be true,,,,,,,,,,,,,, bye bye

Week of October 25th:
Monday:Sweet Potato Cassarole w/ Chicken Tenders
Tuesday: Pork w/ Broccoli, Spiced Apple Pie Crisp
Wed: Pasta Nicose
Thurs: Nuevo Latino Black Bean Soup
Fri I'm making Stir Fried Spicy Chicken Delish...

I made the Brandied Apple Raisin cake. It is awesome. I subbed one cup of apple sauce for the canola oil and used egg substitute for the eggs. Added some chopped nuts and didnt put brandy in the glaze. Hubby says don't leave it out next time.

Im new and I am very excited about joining. I love to cook and try new recipes, I cant wait to try these! Thanks in advance for the free issue cant wait to get it!!

Made Spiced Chicken w/ Tangerine sauce.. It was a little spicy for me , but my Husband loved it...

I just joined and also signed up for receipe and product testing. Reading the comments has made me question my choice! i will keep my fingers crossed!

I have not yet received a magazine.. Can I get 1 please

Made the spicy beef & broc stir fry! YUM!! it was great but Im a sucker for stir fries. You got to try it guys! Hey Prizor & ggordon1 I am waiting for the magazine too but I just joined and Im sure it will come I think it said allow up to 6 weeks for delivery. I am at week 1 ...lol

Oh yea I used fresh fresh broc, I think that is what made it soooo good!

I've been a member since 2004 or 2005 - life member since 2006 (I think). I've always received my magazines, but I don't really pay attention to the date they come. They are always a welcome surprise. I work in the printing/mailing industry and sometimes there is a delay getting things through the mail stream. Where you live in comparison to where they are mailed from makes a HUGE difference. I will continue to recommend Cooking Club to my friends, acquaintances and family. I think it's awesome! Thanks to Cooking Club for the great recipes, ideas, magazine and web site! :)

Correction (just looked it up) - I have been a member since 2002 and a life member since 2003 or 2004. Wow how time flies!

When I first started as a member I was very frustrated but I have been getting the magazine and love it. Other than the recipes I checked, I plan to make others. I would like to be a test kitchen, which I have never been given anything but I am signing up again today.

Great recipes.
Great magazine especially with the recipes and what wines to go with the recipes. Thank you.

I would like to have my magazine to look at so I could answer your questions about recipes...please...I paid for it.

Made the stuffed Comte chicken breasts- awesome.
Made the Vampire cupcakes- too much baking soda- bleah-too salty!
The Vampire Cupcake Icing - wonderful :)
Potato Comte Casserole- not that great...
Would rather like an index of recipes/magazine and be able to click on a recipe, then be able to comment/read comments that way.

My cousins and I made the cherry-lime margarita and loved it!!! We also experimented by replacing the club soda with sprite. It gave the lime an extra kick. That is definitely on our top list of drinks.

I made the Vampire cupcakes & the kids loved them! I made the cocoa cats with glowing eyes for my son's 1st grade Halloween party at school; they looked good, but when I went to give them to the children, the eyes stuck to the paper and they fell apart. I also made the cheesy toes & stinky dip. Although my kids loved making them, & my husband said they tasted like cheese-its, I couldn't get one child to try them at the Halloween party! I guess they didn't like the thought of eating toes. Hahaha. However, my daughter's 3rd grade class loved the toes!

The other recipes I plan to try for Thanksgiving dinner.

Oh yeah, I can't wait to try the Margaritas with my sister on Thanksgiving night!

I made the Pumpkin spiced bread and divided it into 4 mini loaf pans. Turned out great..I have a question...I'm making the Pear salad w/ comt'e cheese.. I need a substitute for comt'e cheese its $11.00 for a brick. Looking for something a little less expensive.. I'm serving the salad plated at Thanksgiving for 7 guests. Any ideas what to substitute for Comt'e cheese???

I also signed up to be a product tester and never received anything to test!

Spiced Apple Crisp Pie was a major hit! added the leaf pattern to crust on page 52.

The Pumpkin-Ginger-Molasses cookies were fantastic. Thank you Khatija for sharing we use to have a relative living in Culver City). Wonderful flavor. I was nervous the ginger would be too hot or overpowering but it was just right. Recipe did not say how to store. I put in cookie jar but the cookies became very sticky. I was happy that they are soft cookies and not hard like gingersnaps. Wished they were not sticky though.

to csnider2 - I would sub Feta chees for the comt'e cheese. Feta is really great in any salad but espeicially with something like pears.

I made the Comte-stuffed chiccken, the family loved it. So much so that they have asked for it twice.

I have not rececived my magazine in several months even tho I am a Life Member.