Creating a printed personal cookbook on FamilyCookbookProject.com can be a rewarding experience, but your interaction with the website does not have to stop there.
A majority of people who have created cookbooks continue to use the website as an online resource either from their desktop computer or by using our “award-winning” mobile app.
One fun thing to do is to rate the recipes you use from your cookbook. More than 10,000 recipes are already rated. So far the average rating is 4.57.
What recipe currently has the most ratings? Camp Fire Pizza Roll with 64 ratings.
Rating recipes is easy. Go to the “view recipes by contributor” and find the favorite recipe that you have added to the cookbook so far. Click on the title of the recipe to view it. Right under the title is something that says “Rate this recipe” and 5 gray stars. To rate this recipe, simply click on the last star of your score. So if you think it is a “5 star” recipe, click on the last star. If it is a “4 star” recipe, click on the fourth star and so on.
You can also click in between to stars to give it a 4.5 star rating!
The next person who views the recipe will see your rating (although they will not know it came from you) and will be able to leave their own rating.
Over time you will see how many people rated your recipes and how much they liked them. It is one more way FamilyCookbookProject.com helps to build a dialog around your recipes.
Give it a try today and invite the others in your cookbook to do the same!
In our house, there is nothing like a warm, soft cookie right out of the oven. However since it is not practical to make dough for only a few cookies at a time, the next best thing is to freeze your cookie dough and pull out enough cookies for your immediate needs.
Suggested Rules of the Cook-Off 
By now all Family Cookbook Project Editors should have received a invitation to help us improve the FamilyCookbookProject.com site and tell us what you think.
Every time I go to the grocery store to do my photo shopping I am amazed at how many different varieties of peppers there are. Hot or sweet, red, yellow or green, big or small. The variety is almost endless.
Also known as green peppers, red pepper or sweet bell pepper, they have a Scoville heat rating of 0. Relatively large in size, the bell-shaped pepper in its immature state is green with a slightly bitter flavor. As it matures, it turns bright red and becomes sweeter. You can also usually find yellow and orange varieties. With their high water content, bell peppers will add moisture and color to any dish.
Sometimes called yellow wax pepper or banana chili, these peppers have a Scoville heat rating between 0 and 500.
Also known as Pimiento and pimento peppers. They have a have a Scoville heat rating 500.
The Poblano or Ancho pepper is somewhat large and heart-shaped, the poblano is common in Mexican dishes such as chiles rellenos. Are poblano peppers spicy? Yes, but only mildly spicy (Scoville heat units: 1,000 to 2,000). At maturity, the poblano turns dark red-brown and can be dried, at which point it’s referred to as an ancho or mulato. Anchos have a rich, raisin-like sweetness. The high yield of flesh to skin makes anchos great for sauces.
Also know as California green chile, chile verde, New Mexican chile, this long pepper is relatively mild and very versatile. When mature, the Anaheim turns deep red and are referred to a chile Colorado or California red chile. Anaheims are popular in salsas and dishes from the American Southwest. 
This Mexican pepper is typically plucked from the vine while still green. If allowed to ripen more, they will turn red and take on a slightly fruity flavored. Jalapeños are a tasty ingredient commonly used to in salsa and sauces. When dried, a jalapeño is called a chipotle. Smoke-dried chipotles come in two varieties: meco (mellow) and moritas (spicier). Smoky, woodsy, and spicy, chipotles are the perfect ingredient for salsas, sauces, escabeche, and adobo.will have a Scoville heat unit index of 3,500 to 8,000.
Just a couple of inches long, with a tapered end, this small pepper packs quite a bit of heat. Beware: The smaller the pepper, the hotter it is. When ripe, serranos are red or yellowish orange—they can be cooked in both their ripe and unripe states. Serranos are common in Mexican and Thai cooking and have a rating of 6,000 to 23,000 Scoville heat units. 
Slender and tapered, this chile is probably most familiar in its dried, ground form—the powder known as cayenne pepper. Ground cayenne pepper is a main ingredient in the chili powder that flavors Tex-Mex dishes such as chili con carne. It’s one of the spiciest types of peppers with a Scoville heat units rating of 30,000 to 50,000.
Best known for the sauce that bares its name, this pepper grows throughout the world. At maturity, the pepper measures one to two inches and is bright red. To create the famous tabasco sauce, the pepper is smashed and combined with salt and vinegar, which tempers the pepper’s heat the Scoville rating of Tabasco Sauce is 2,500 to 5,000 — a mere fraction of its rating as a pepper of 30,000 to 60,000 Scoville units.
Small and bulbous, this chile, in the same family as the Scotch bonnet, is one of the hottest on the Scoville scale you can typically get at the grocery store. If you can get past the heat, habañeros also have a fruity flavor. They’re popular on Mexico’s Yucatan Peninsula and in the Caribbean, where they’re used to make hot sauces. They pack a Scoville heat units rating of 150,000 to 350,000.
Sometimes called Bonney peppers, ball of fire peppers, cachucha or Caribbean red peppers, this spicy pepper is called a scotch bonnet thanks to its resemblance to the caps men wear in Scotland (tam o’ shanter hats, to be precise). It’s the hottest pepper in the Caribbean and used to flavor all sorts of island dishes, including jerk chicken. Though the pepper is most often spicy, you will occasionally find a sweet variety, called cachucha. Scoville heat units cal top 80,000–400,000.
Sometimes called Bhut Naga Jolokia (bhut means ghost, naga means snake, and jolokia is chile), the name alone sounds daunting. This chile has a venomous bite! The ghost pepper hails from Northeastern India and is also cultivated in Sri Lanka and Bangladesh. So how hot is this hair raiser? With more than 1 million Scoville units, it’s approximately half as hot as the pepper spray used by law enforcement but 100 times hotter than a jalapeño. One of the hottest (edible) peppers in the world, ghost peppers are used — sparingly — in chutney and curry.