I liked this recipe a lot because it was simple (with few ingredients) and relatively fast to prepare. I made it two days in a row, once with vegetable bouillon and another with organic vegetable broth. Both times I felt the sauce came out too salty, and it had kind of a weird aftertaste. Maybe it was from the broccoli? I also had to tweak the cooking times for the veggies a little bit so they didn't end up too mushy at the end. I would make this again with some variations, and would try adding different veggies and low sodium vegetable broth. Thanks for the recipe!

Reviewed On: Feb. 23, 2007

I was looking for a new kind of cookie, and I remembered one that I LOVED using chocolate pudding mix. I thought the recipe was simple and easy. I used choc. puddng mix instead of the butterscotch, and used a combination of butterscotch and semi-sweet chocolate chips with just a few pecans in place of the walnuts. Overall, they are very good. They're a little too sweet for me (I think it's the butterscotch chips-I might use peanut butter next time), and cutting the nuts back and adding more choc. chips probably added to the sweetness. I baked them for 9 minutes, let them cool, and they are delicious and "cakey" and moist. Hopefully they will remain moist for a few more days-I hate stale cookies. If all goes well, I would definitely make these again, and I love the option of using different flavors to mix it up a bit.

Reviewed On: Feb. 23, 2007

I've been craving vegetarian tortilla soup for almost a year now....and I found it! The soup really is so simple and DELICIOUS! The cumin is key to the authentic tortilla soup flavor. I added some chopped fresh mushrooms (just because) at the last five minutes with the corn, and I added a rinsed & drained can of black beans as well. I also topped it with a healthy squeeze of lime and some chopped fresh cilantro before serving. Thanks for the recipe!

Reviewed On: Dec. 30, 2006