this is a great recipe, but I did add 1/3 cup powdered sugar to the crust as others suggested. I also added about 1 tsp of cinnamon to the filling cause that's how I like my latte! I did dissolve the coffee in about 2 Tbs of coffee liquor. I like my coffee! I made mine in a springform pan and it made serving extra simple. Also made a beautiful presentation, with a little drizzle of chocolate syrup on the plate and a dollop of whipped cream on top. Everyone was impressed with the looks and even more impressed with the taste.

read other reviews and used a lot of their ideas. Had some lemon yogurt and added that to help with the dryness-worked great! Also did the thumbprint thing but filled with fig/strawberry preserves and oh boy were they great. Also filled thumbprint with the lemon curd for an afternoon tea I hosted. Everyone asked for the recipe. thanks

My kids are cake people not pie people, so here is what I did (I tried it once as written and I loved it myself)-baked a yellow cake in a springform pan, and then did pretty much everything else the same except after freezing overnight, I removed it from the pan and covered with chocolate ganache and returned to freezer. To die for. I agree that you need to keep it in the freezer longer than 15 or 20 minutes between layers, more like 30-45 minutes or longer if you have the time.

I agree that they came out kind of greasy because they sort of stewed in their own grease in the muffin cup. I usually just make up my favorite meatloaf mix (that day), and after lining a baking dish with parchment paper, place large scoops of the mix into the dish, bake for about 30-40 minutes. Add a mixture of 3 parts ketchup and one part brown sugar all over the balls after about 25 minutes. Crusty, moist and delish. Just use your imagination.

when you prep the marinade, the frozen concentrate does taste better, but if you don't add the tequila, you are wasting your time-the alcohol helps with the tenderizing. I also added some chopped onion, garlic and cilantro. Get an extra can of mix for drinking while you cook and make it a real Cinco de Mayo party!

made this for years with some changes I got from the in-laws and a few of my own. Sub the mushroom soup with cheddar cheese soup, double the meat and add 1 chopped onion and lots of garlic when you saute. Double the tortillas in each layer, and it will help the consistancy(sp?) if you lightly fry them first. Everything else is pretty much the same. I agree that unless you are in and out or it's the middle of summer you might as well use the oven and bake for 45 minutes to 1 hr. Very easy to customize to your own taste. Also great with chicken and green enchilada sauce.

This is a pretty good recipe, but my dad has been making kale soup for years and we have been tweeking it since forever-we just add kale, potatoes, onion, garlic, canned tomatoes with mild chilies, carrots, in chicken stock, simmer for an hour or so till veggies are tender, add some linguica sausage that has been simmered (to get rid of some of the grease) and a couple of cans of whatever kind of beans are on hand (pinto, kidney, white, cannelini)a few shots of hot pepper sauce, and whatever seasonings you like (salt and pepper, bay leaf, oregano, etc). sometimes I use a kielbasa or beef short ribs if thats all I have. Its really up to what you like I guess

this was pretty good and there are about a billion different ways to make it your own and just the way your family likes it, but to make peeling even easier do this: Slice the squash in half lengthwise and place cut side down on a parchment paper lined baking dish, drizzle with a little olive oil and bake for about 45 minutes at 350 or until tender when pierced with a knife. Allow to cool slightly and its easy to peel and slice or cube. Can also be done in the microwave but add about 1/4 cup water to pan before microcooking for 10-15 minutes.