These are a great cookie, but you have to be in the right mood. They are very cake-y, which can be great, as long as that's what you're expecting. I served these with homemade bluberry ice cream, and they were delicious. Because the ice cream is sweet, I didn't ice most of the cookies, and they are like having cupcakes! I used 8 oz canned crushed pineapple instead of just half a cup, and substituted macademia nuts instead of walnuts.

Reviewed On: Jun. 20, 2004

Very good, with some changes. Replaced 1/2 cup of mayonnaise with 1/2 cream cheese - I can't stand too mayonnais-y! Use onion powder (1 tsp) and garlic powder (1/2 tsp) so it wouldn't taste too "raw". Increased blue cheese to 1/2 cup. Used white wine vinegar instead of plain white, and 1 tsp chili powder for spice and color. Then instead of salt and pepper, I garnished with toasted pecans and served with chips, carrots, and celery. Perfect!

Reviewed On: Feb. 13, 2003

This salad really is super easy, and a little different than your regular mediterranean-style pasta side. I've never liked the marinade from the artichoke jar, so I make my own dressing with white-wine vinegar, olive oil, lemon juice, garlic, thyme, and pepper. This also makes a delightfully festive holiday dish, with the red peppers, green broccoli, and whitish artichokes. Particularly cute if you can get (at Target or Fred Meyer type stores) red, green, and white pasta in tree or other holiday shapes. I did that for my office Christmas buffet and everyone loved it!

Reviewed On: Dec. 14, 2002