The chips stayed nice and crispy for the following day as well. I used whole wheat tortillas, cut them with my pizza cutter into wedges, and baked about 10 minutes. I did some with the seasoning in the recipe, and some with a Montreal chicken seasoning I had. I didn't really care for either seasoning to be honest. The chips themselves are great, but I didn't care for the seasoning. Next time I'll probably just use some freshly ground pepper and sea salt. I might try olive oil instead of the butter as well.

Reviewed On: Dec. 16, 2011

What a great filled cookie! Here are some suggestions for making it easier. 1. A regular size canning jar ring is a perfect size for the circles. 2. The dough is very soft to handle. Try doing only a small amount at a time, enough for 6-8 circles. Keep the rest of the dough in the fridge until you are ready for it. Use lots of flour, stopping every couple rolls of the rolling pin to move the dough around and add flour if necessary to keep it from stick to the work surface. 3. Raisins are very sweet in and of themselves. I cut the sugar in the filling back to 1/4 cup. Next time I'll eliminate it altogether. I also eliminated the nuts. 4. I chopped the raisins in my food processor, along with some of the water for the filling. It worked like a charm. I'll probably make 1 1/2 batches of filling next time for 1 batch of dough. 5. For a slightly fancier look, use your fingertips to crimp edges as you would a pie crust. To go simple, just press edges together. 6. If you want the filling to show through, cut a small x in the top circle of dough before you place it on top. 7. And...a piece of advice, from my experience...this is a recipe to keep until the kids are in bed. Don't try it with a 3 year old wanting to help, and a sick, fussy 8 month old to hold!

Reviewed On: Dec. 16, 2011

This stuff is fabulous! It is super easy, few ingredients, uses Swiss chard...what more can you want. I actually made it with spinach because that was what was still growing in my garden. I omitted the step of steaming the greens in the microwave since spinach is faster cooking. I used some dried cherry tomatoes that I had preserved this summer, and just added extra olive oil. I threw in a few black olives because they were in my fridge. I added a bit of cooked chicken to make it a meal. Wow. I made this two times in 3 days! The second time I added a couple tablespoons of pesto. I found it is equally good warm, room temperature, or cold.

Reviewed On: Nov. 26, 2011