I have made these several times by now, and they are always a HUGE HIT! I recently baked these for a bake-off fundraiser and won 1st place, too! I do use the recommended amount of sugars, but I cut the sweetness by only using dark chocolate chips (60% Ghirardhelli or 60% Callebaut if you can find it). Makes an amazing gourmet chocolate chip cookie.. I love the contrast in textures with the slight crispiness of the edges and the chewiness of the middle. The best chocolate chip cookie I've ever had!

Reviewed On: Aug. 5, 2009

This is a great base recipe! Here's what I usually do with it. I melt the 4 tbsp of butter in a pot, then saute chicken breast or sausage until cooked and golden brown. I take out the meat and set aside, then make the roux and stir for about 2 minutes. I then add the meat back in, along with ~4 cups of homemade tomato sauce, 2-3 cups of homemade chicken stock, and 2 cups of brown rice. I bring it all to a boil, then let simmer for about 45 minutes, or until just a little liquid remains (per the recipe), then add the shrimp and let steam for about 8 minutes. After all that is done, I season it to taste with salt, pepper, and creole seasoning. I get rave reviews from my foodie husband every time!

Reviewed On: May 31, 2009

Fantastic recipe! I used 3 small fresh jalapeno peppers and roasted them, then took out all of the seeds. Did not use cayenne or green chiles to make up for that, but it was still EXTREMELY spicy. Luckily we love spicy, but next time we will probably only use 1 or 2 peppers to get more of the bean and chicken flavor. We also used dried beans (soaked overnight, then let the chili simmer for a little over an hour as opposed to 15 minutes), and used 2 cups homemade chicken stock and 2 cups of water. Also added a can of sweet corn and used cheese as garnish at the end. I used dried beans and fresh peppers to cut down on the sodium but then added my own salt near the end to bring out the flavors. Will definitely make again!

Reviewed On: May 25, 2009