I used one can of Mexican style stewed tomatoes and one can of diced tomatoes (with no salt added). I added a dash of chili powder and only 1/2 a teaspoon of salt because I felt that there would be enough from the stewed tomatoes. I used 1/2 of one fresh jalapeno (with the seeds), and this provided the perfect amount of heat. I, personally, could handle more but this amount makes it enjoyable for everyone. I used a food processor and used the pulse button only a few times to get the right consistency! Excellent recipe!

Delicious!! I did as one reviewer suggested and sifted the yellow cake mix and pudding to ensure that the batter would be clump free and the cake would turn out fluffy. I also substituted 1/2 C. Skim milk instead of 1/2 C. water into the cake batter. I used a dark rum I bought while I was in the Dominican, and it was a-mazing! My cake only took 40 minutes to bake, so make sure you watch yours while it's in the oven. I also used a long wood skewer to poke holes all over so the rum sauce would seep in. It turned out beautifully!

SO good!! I doubled the recipe to *generously* fill a deep dish pie crust. I used egg beaters and used 1 1/4 C sugar instead of 1 1/2 Cups since many reviewers complained of it being overly sweet. I made this the night before and let it chill in the refrigerator about 24 hours before garnishing it with whipped cream & chocolate curls and finally serving it. As long as you beat the butter sugar mixture well initially and try to keep all the ingredients as close to the same temp as possible...you shouldn't end up with a grainy texture because mine was *silky* smooth!

Everyone loved this dish! I was just finishing a green bean casserole when I started this one, so I added some leftover cream of mushroom to it in addition to the cream of chicken it calls for. I reserved some of the cheese to sprinkle on top and because I didn't have any corn flakes on hand, I crushed some ritz crackers and sprinkled that on top. Simple but delicious!

I halved the recipe, added a 1/4 C. of unsweetened apple sauce and reduced the butter by 1 Tbsp. I stirred in Craisins and semisweet chocolate chips at the end. Don't overbake these...just until you see a slight golden brown on the edges. Let them cool, before handling them and you'll have a perfectly chewey cookie! Excellent!

So good! I followed the recipe precisely, and the result was moist, light, cake-like pumpkin cookies that EVERYone raved about! I highly recommend these to anyone who wants something that tastes like the essence of fall.

I didn't use the chopped tomato, green bell pepper, chopped green onions, or small head iceberg lettuce. I made "LuvAnn's guacamole" and this is how I layered it: refried beans, cream cheese/ sour cream, good quality salsa, guacamole, shredded cheese, olives. GREAT recipe! Took it to a BBQ-- the dish was finished within 20 minutes, and everyone loved it!

If you want a simple, delicious guac recipe...this is IT! I didn't have any cilantro on hand, so I followed the recipe minus that. Also, I used only 1 medium size jalapeno and that provide just the right amount of heat. I used some canned diced tomatoes & that worked great. Overall, DELICIOUS and will definitely make it again!

Delicious! Used some raspberry jam bought from the farmer's market...

Although this lemon cake came out tasty and lemon-y...I did find it a bit TOO sugary (and I love sweet). If I make it again, I'll be sure to cut down on the sugar. Also, because the cake already had so much of a lemon flavor-- I made the icing without lemon juice & lemon zest...I added about a tablespoon of milk in & 1 tsp. vanilla.

I halved the recipe (I really shouldn't be left alone with 72 cookies). I also added about 1 tsp. of salt. Other than that, I followed the recipe. Don't wait for these cookies to turn very goldeny brown in the oven. 12 minutes at 350 for 9 cookies is plenty (remember that when they come out of the oven...they continue to cook). These cookies are DELICIOUS and it's obvious why they are award-winning.

This is SUCH a great dessert: easy, can be frozen for later use, DELICIOUS, & elegant. What more could you want?! I made the batter & ended up having to freeze it for about 3 weeks...I was worried that time would take its toll & the cakes wouldn't turn out alright. I was wrong...they were spectacular. The sort of thing you'd pay $7 for at a fine restaurant. Make this, freeze it, thaw it out a bit, pour into some greased ramekins, bake for about 12 minutes, and ENJOY (with some raspberries or raspberry sorbet)!

This was my first ever attempt at making pizza dough from scratch...and it turned out wonderfully!!! I made this into a gourmet pizza by topping it with the "best ever marinara sauce," mozzerella and a little ghouda + sauteed mushrooms, onions, baby spinach, grilled chicken, olives, and pine nuts...I highly recommend it!

This was DELICIOUS! I added about 3 more cloves of garlic than called for and I minced and sauteed them in a little olive oil in a hot pan before putting it in the food processor....cooking garlic really brings out the flavor.

These were great!!! When making the crumble, I used brown sugar for about 1/4 of the amount of white granulated sugar called for, and I highly reccommend that little change! Next time, I'll be adding a few more blue berries and some vanilla to the batter!

Really great! Remember that if your using unsalted butter, be sure to add a pinch of salt to this recipe (because it doesn't call for any) or I suppose you could just use salted sweet-cream butter

Really delicious!!!! I only had a 29oz. can of pumpkin puree in the pantry so I added the whole thing, I substituted one of the cups of white sugar for 1 cup of unpacked brown sugar, and another cup of white sugar for splenda....couldn't taste the difference except that I feel like the brown sugar made it even better. I also added about 2 tsp vanilla! Make sure you add that clove because it really kicks up the flavor in your pumpkin bread!!!

The taste was GREAT! But as other reviewers have mentioned they turn out a bit flat if you do not make the following ADJUSTMENTS: 1/4 cup more flour, 1/2 teaspoon more baking soda, and 1/4 tsp less salt, and then freeze/chill the dough for about an hour before you place them on your cookie sheets.

Really yummy! When mixing the cocoa mixture with the hot milk, it got WAAAY to thick...I'm talking like impossible-to-continue-stirring-thick. So...I just added a little more milk until it was at a very thick but "stirrable" consistency. After cooling the chocolate mixture and folding it into the egg whites, I was concerned because it was liquidy and for some reason I was expecting a meringue consistency. If that happens to you, don't worry it's SUPPOSED to be like this. I placed my soufflé dishes in a broiler pan that was almost half filled with water and then baked them for 45 minutes...turned out perfect! (And as long as this review is, it's actually a pretty easy recipe) Oh and the coffee ice cream is delicious with the soufflé.

REALLY yummy Bruschetta and the perfect appetizer for an Italian themed dinner. I lightly buttered the tops of each slice of Italian Bread and then put the tomatoe mixture on top plus the parmesan and then popped it in the oven...perfect!