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These were awesome! I made some changes thanks to the most helpful reviews. I added the zest & juice of 1 lemon instead of the extract and I chilled the dough overnight before scooping & baking them - I also baked them for 10 mins @ 350 like I do all cookies. These were my brother-in-law's birthday gift and he only got 2!

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Party Mimosa

Reviewed: Aug. 25, 2009

I gave 4 stars since I didn't make the original and can't say for sure, but the variation I made was the same jist and was totally 5 stars. 12 oz Pineapple Juice, 12 oz can of Apricot Nectar, 16 oz. of Orange Juice, Mixed with a bottle of chilled dry Champagne. I gave people the option of adding a Shot of Grand Marnier if they wanted - Awesomely Delicious!

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Jalapeno Popper Spread

Reviewed: Aug. 25, 2009

I have to say this dip is fatty and rich, with a little kick. I didn't care for it because you really can't eat very much before getting sick and the flavor doesn't lend itself to effortless snacking.

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Marshmallow Fondant

Reviewed: Aug. 11, 2009

I made this fondant to make cupcake toppers with (in this case, boobies!) I made this recipe without any changes and it turned out awesomely. I haven't tried to use it to cover a cake, but for detail work it's easy to work with and very forgiving! I did add color to the marshmallows when they were warm, but that's just common sense.

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Butter Bean Burgers

Reviewed: Jul. 21, 2009

I'm torn on this recipe. I followed the directions to a tee and while the flavor is excellent, I hated the texture! It's like eating a creamy, hummus patty! Not my cup of tea... If I can find a way to mod the texture, it's a great recipe. The hubby loved it regardless :)

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Parmesan Roasted Corn on the Cob

Reviewed: Jul. 13, 2009

Love it! This is how we've always eaten street fair corn. I grew up in the south, so the Mexican influence is alive and well. I, too, was used to putting the toppings on after it was roasted, but I loved the flavor of the chili powder more so this way. I slathered the corn in the mayo and ancho chili powder, wrapped it up, roasted it and then rolled it around in the cheese right before serving. Muy Bien!

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Korean BBQ Chicken Marinade

Reviewed: Jun. 12, 2009

This is a really good base marinade. I doubled the recipe and froze half with chicken and the other half with pork and both turned out awesome! It was very moist and flavorful. I made the recipe as is and then added orange zest & juice for the pork; and added fresh grated garlic and additional chili flakes with the chicken. Delish - A total keeper!

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Fruit Dip II

Reviewed: Jun. 8, 2009

So easy, so very sweet and definitely a party or summer BBQ favorite! For a cheesecake version of this dip, I simply add a 6 oz container of sour cream and voila! Just like a new york style cheesecake without the guilt! (Goes fabulous with strawberries & graham cracker sticks!) And make sure all your ingredients are room temp! They'll combine so much easier (especially if you add the sour cream)!

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