Fantastically yummy, really satisfied the mexican food craving; Only used 1/2 cup of sour cream, which was more than enough. Baked chicken breasts for 20 minutes at 400 then used fork to shred the chicken for the recipe, used 6 inch old el paso tortillas (more pliable than the Mission ones), heated some of the extra picante sauce and served over top the finished dish to cut some of the creaminess of the dish, served with chopped lettuce, refried beans, and made the Mexican I rice dish from the recipes here. Ahh, full happy belly. Oh, used home-grated Heluva good Colby-Jack cheese. The pre-shredded cheeses just don't melt as well, get kinda plastic-y when cooked

Reviewed On: Sep. 14, 2008

Excellent and easy. Based on the reviews here I cut the sugar down to about 1/3 of the amount called for in the recipe and it was the perfect amount. I didn't want them sweet since my mashed potatoes had fresh chives in them. I sprinkled in some Penzey's Fox Point seasoning (awesome blend of shallots, garlic, onion, garlic, salt) for a savory note. When I first mixed in the wet ingredients I left out the water, and then added gradually as I was shaping the ball of dough with the fork in the mixing bowl. I did use all the water called for in the recipe. Thanks for a yummy way to use up left over mashed potatoes!

Reviewed On: Nov. 27, 2007

Some important tips for this recipe: 1) use the real deal rolled oats, not the instant kind, 2) I used frozen cranberries and dropped the water down to 1/2 cup . . . you absolutely must cook the cranberries down until it's thick in the pan, keep mushing the berries as it cooks down, 3) you're better off making the cranberry part either the day before or wayyyy earlier than when you mix the cake part b/c it's better if the cranberry jam is fully cool, 4) don't even think about cutting these bars for at least 2-3 hrs after coming out of the oven . . . waiting will ensure lovely cut bars. I gave this a 4 and not a 5 because I only liked these the day I made them. The next day they had gotten soft (of course b/c of the amount of butter and the cranberry spread), which isn't bad, just a preference thing. And heck, throw some ice cream on top and I'll be saying texture smexture ;-). I will make these again, but will reduce the sugar to 3/4 cup.

Reviewed On: Jan. 5, 2006