This is a pretty salad to add to the Christmas dinner table. I made it exactly as written and I wouldn't change a thing. My cranberries were from the freezer and I chopped them with my Pampered Chef food chopper while they were still frozen--worked really well! We ate up the leftover salad today; still good, but is best on the day it is made. You can mix up the cranberries and sugar and refrigerate overnight, if desired, then add remaining ingredients just before serving. This one's a keeper!

Reviewed On: Dec. 26, 2009

YUM! These are wonderful. Had several people say they were the best cinnamon roll they have ever eaten. Next time I might turn the oven down to 375 degrees and bake just a little longer. The center ones were a little doughy, but, hey, some people like them that way! These are worth it!

Reviewed On: Mar. 20, 2009

I really liked this recipe! The chicken broth keeps it from tasting so "beany," and the jalapeno adds a nice flavor. I used large limas as that is what I had on hand, but I used a full pound, keeping the other ingredients the same. I did do this in the crockpot and it worked great. I soaked the beans overnight, cooked them about 3 hours on high, drained the water and added the rest of the ingredients, cooking about 6 hours. I'll be making this again!

Reviewed On: Jan. 22, 2009