I made this recipe for my husbands retirement party. I took the advice of some and made them the day before with a liberal dash of cayenne. They were very well received and was asked repeatedly for the recipe. Personally, I liked them better hot but know one else seemed to mind them at room temp.

This is a great appetizer, lovely presentation, great flavor! It's only draw back is that it is very expensive to make.

I served this at a small dinner party last night and got rave reviews. I did not use the pimentos as I don't like them. I also butterflied and pounded the chicken breast to get quick even cooking times. My only problem was I needed the suace to sit for about 30 min. to get through the first courses and it seperated during the wait. I quickly whisKed in a little cornstarch and it thickened but had a grainy texture. But every one still commented on the "lovely, delicate flavor".

I was asked to make a dark chocolate cake for a friends birthday party last weekend. Although I am an above average cook I hate to bake. Since I couldn't say no I came looking for a recipe. This one was PERFECT!! I used 71% chocolate in the cake. Made a ghiradelli semi sweet mousse for the center and covered it in 1/2 dark, 1/2 semi sweet ganache. We served it with vanilla ice cream with hazelnut espresso vodka drizzled over both. I have never gotten so many compliments on anything. The presentation was stunning and the taste amazing. The cake did fit perfectly in 2 - 9 in. pans. It did look spongy still when I took it out but I took it out at the correct time anyway to avoid dryness. The tops of both cakes did sink in slightly but had no effect on the decoration of the cake. This will probably be the only chocolate cake I will ever make. At least when I am looking for a dark chocolate cake. I did not make the frosting so I cannot evaluate that

Discovered this recipe when looking for hot items for a Christmas buffet. I ended up making about a million of these during the Holiday season they were so popular. I flattened the chicken pieces cut each on in 3 strips and make bite sized bundles. I alternated using fresh basil and fresh sage leaves and when I was in TX I even used jalapeno. If I didn't have proscuitto available I used bacon. I provided all kinds of dipping sauces from basil cream to honey mustard but most people preferred them plain. Hot or cold.

The only reason I gave this 4 stars instead of 5 is the salt content. I used 1 package of soup mix and 2 cups of water. I also mixed flour and bread crumbs half and half. I served it with mushroom risotto. We all loved this recipe. My husband and son argued over who got to take the left overs for lunch the next day.

WOW!! Great recipe. My husband came in late tonight but wanted a dessert. I threw these together and we had a great tasting snack in time for our favorite program. The only substitution was canned icing and it worked great! Update: I have since made this recipe with butter cake mix adding in a tsp of almond liquer and 1/2 cup finely chopped almonds. I put them togather with orange marmelade and they were fantastic.

Betsy, I am so sorry you miss read the recipe. It is two peppers from a can of chipotles, not two cans of chipotles. Wow, I bet that was spicy!!

WoW, I read all the reviews and thought it can't be that good. It is!! Thanks, it was a major hit at our 4th of July celebration. I took the hints and doubled the jalapenos and added the bread crumbs. While it was in the microwave I turned on the broiler and popped it in for just a minute to crisp up the top. I was asked for the recipe over and over again.

I wouldn't call this a cookie or a bar. I would call it crustless cheesecake. Nonetheless, it was good enough to make again, just next time I will add a crust. I topped it with a fresh blackberry and orange compote and the tart berries perfectly offset the sweet cake.

This recipe is great!! I made it the first time when my Dad's farm had an over abundance of zucchini. I was asked over and over to make more. I added a lemon glaze on top and the results were just spectacular.

Thanks Cynthia!! This biscuit was so light and fluffy it almost melted in your mouth. I made them for a neighborhood fall festival and served them with brown sugar/brandy glazed ham. They were gobbled up. My husband was so impressed he asked me to make them again, this time for a meeting where a bunch of Generals would be. Again, rave reviews! Cynthia you made me look good and it was so easy!

I live in Italy and found this recipe to be more American than Italian BUT my very American kids loved it. There is no yellow cheese here so I used Asiago and Ricotta as well as salamino instead of pepperoni. Great recipe for kid sleep overs.

This was great!! I took it to Mexican night at the cooking club I belong to and got rave reviews from women who love food and love to cook. I also took a pan to the theater where my husband was performing and they wiped them out before they went on stage. I will definitly fix these again!!