I guessed this would be WAY too spicy and made the following changes: Substitute chili powder instead of cayenne, add 1/2 tsp cayenne, use 1/2 Tbsp pepper. When grilling fish, I placed aluminum on grill, cooked on medium/low and did NOT flip fish as they became too flaky and would have fallen apart. I also grilled some sliced chicken breasts with the same olive oil and spice mix for the non fish eaters in the family, and the chicken tasted equally good with these spices. Had to slice chicken breast into thin chunks a bit smaller than frozen chicken tenders so they would cook at the same rate as the fish. This was soo yummy!

WOW this was sooo good. Used 1 serrano pepper, 1/2 bunch cilantro, and diced jicama and pineapple a bit smaller so they would be easier to get in the mouth.

Recipe was okay, pretty salty, a bit dried out for a marinated chicken. Probably won't make again.

Needs major work. I made so many changes it was no longer the same recipe. This a good starting point, but needs a lot of help. Too bland, no veggies, not enough protein.

Pecans can be toasted with brown sugar in saucepan on stove over low heat, stirring frequently. We live in TX so always looking for ways to leave the oven OFF! We use craisins/red onions or green onions/reduced fat feta/sugared pecans. We don't like dijon mustard so we use balsamic dressing (purchased or make own with a pinch of salt, pepper, balsamic vinegar, and light oil such as almond or safflower). We eat green salad every night for dinner and sometimes get in a rut for toppings. This is always a nice refresher.

Really yummy! I used maraschino cherries and canned unsweetened cherries as an experiment. The unsweetened I preferred the flavor (tart) but the maraschino are much prettier because of their bright red color. I halved the chocolate topping sauce and used a cake decorating bag to squeeze strings of chocolate over the top, as shown in the main picture, instead of a dollop of sauce which looked ugly to me. Ended up with a lot of the topping sauce left over as a result. Very pretty cookie doing it this way, and everyone loved the flavor. Next time I will try dried cherries also, as I prefer a tart cherry flavor over the super sweetened maraschino.

Decent for a spice cookie, but not as good as the Windmill cookies you can buy at the store (this is rare for a storebought cookie to be better than a homemade one). Nix the citron, it is unnecessary to the flavor, hard to find, and makes the cookies more fragile due to the chunks in an already crumbly dough. I diced the almonds as small as I could by hand, will probably blend them next time instead, as I prefer these cookies to be smooth. I don't have a mold, so I rolled these very very thin, 1/4 inch or thinner, and used a cookie cutter. A star cutter didn't work, as the points kept falling off. A bell worked well, as did a standard circle. I baked them two minutes longer than suggested, to get an extra crunchy finish. They are lightly sweet and good with hot herbal tea.

Good but recipe needs work. Per other reviews, modified flour to 1 c. Did not freeze 30 minutes prior to slicing; they were plenty firm after 5 hours of refridgeration. Also I completely scrapped the suggested dipping combination, as I wanted more mint flavor and a solid finish. I melted 2 pckg Andes baking chips and 1/2 c. of baking wax (Gulf Wax) in a double boiler. Dipped cookies into mixture, dropped onto wax paper, refridgerated 30 minutes, and dipped a second time (only dip one cookie at a time, so they can be removed from hot chocolate mixture immediately, so the first coat doesn't have time to melt off). This resulted in a nice smooth texture with the firm finish the wax provides. Overall, tasty, but not as good as Girl Scouts. I feel the peppermint extract has a bitter aftertaste, so I will try a different recipe next Christmas for chocolate mint cookies that doesn't use the peppermint extract to achieve the minty taste.

Lemon bar perfection! My co-worker introduced me to these. If she bakes it, it's bound to be the best thing you've ever tasted. She follows this recipe but adds the zest of 1 lemon to the glaze. It doesn't get better than these lemon bars!