I followed the recipe pretty much exactly (although I left out the jalapenos), and these were a big hit. The recipe made 16 muffins when I filled the muffin cups 3/4 full, but they didn't rise very much, so I would have been okay filling them more full to make only 12 muffins. I found them to be a little too dense and moist for my taste, so next time I might try doubling the corn muffin mix with the same amount of additives. Although, the rest of my family thought they were great just the way they were.

Reviewed On: Jun. 21, 2009

Delicious! I ended up using twice the amount of rub, since the recipe amount didn't cover the two tenderloins very well. I shook the rub in a large ziploc bag, added the meat and shook it up some more to coat the meat, then left it in the bag to marinate overnight in the fridge. Since I'd doubled the rub, I left out the hot sauce in the glaze, and the heat level was just right for us. The sweetness of the glaze complemented the spiciness of the pork just perfectly! And we thought the amount of glaze was just right.

Reviewed On: Jun. 16, 2009

These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these cookies turn out taller, just like the ones in the picture. First, turn the oven temp down about 10 degrees. Second, don't soften the butter before mixing, just cut it into 1 tbsp pieces and mix with the sugar. Third, add an extra 1/4 cup of flour to the dough. Finally, once you've filled the thumbprints with jam, put the whole cookie sheet in the freezer for 10 minutes before baking. The first time I followed the recipe and my cookies were so flat the jam leaked through the bottom, and the second time I made these adjustments and the cookies not only tasted delicious, they looked perfect, too!

Reviewed On: Dec. 3, 2006