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.

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.

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!

This is my favorite kind of recipe -- simple to make and yet very impressive looking! I made these to decorate a cranberry-orange cheesecake for a potluck, and everyone thought it had come from a fancy bakery. I had a hard time finding pasteurized eggs at my grocery store, so I used dried egg white powder (which is pasteurized and guaranteed free of salmonella). Just mix up 2 tsp of egg white powder with 2 tbsp of water and whisk until smooth. This worked great for me!

I made this for the first time this Thanksgiving based on all the positive reviews here, and my family loved it! The recipe claims it serves 12, but we finished it off with only 8 people, so I'd recommend making extra if you are serving a hungry crowd. I found that baking the sweet potatoes helped them retain a better flavor than boiling them. I put 5 large sweet potatoes on a cookie sheet in a 375F oven for about 1 1/4 hours. Then I sliced them in half and used a potholder to squeeze the potatoes. The insides popped right out of the skin; I didn't even need a spoon. Oh, and if you think the recipe would be improved by doubling the amount of pecan/butter/sugar topping, I'd recommend against it. It will taste delicious, but you'll end up with unappetizing pools of butter on the top.

This recipe is really yummy! I used orange peels and planned to use them to decorate a cheesecake; I had to stop myself from eating them all. I followed the directions exactly, and the orange peels were very sweet, not bitter at all. Just one word of warning -- take the peels out of the syrup no later than 15 minutes after you put them in; I waited a few extra minutes and the sugar syrup crystallized before I could get the last couple out. If that happens to you, just add some hot water to the pot. It'll wash away some sugar, but the peels will still tasted great.