I made this when I couldn't find my usual broccoli cheese soup recipe in my book of recipes. The taste is excellent and like what I can get at a restaurant. My wife has requested that I make this recipe again as she likes it better than the recipe I usually use. Since I didn't have frozen broccoli, I used a large head of fresh broccoli cut into pieces (and some of the middle and upper stem sliced thin and cut into pieces too). Butter was also used instead of margarine (I don't buy margarine and always have butter in the house). I used 1/2 of a large onion and guesstimated on the amount of velveeta cheese (on a 32 oz. block I used what I figured was close to 1 1/2 pounds). Instead of white pepper, regular black pepper was used along with a touch of sea salt. I'll definitely make this again. It is wonderful served with a fresh baguette (sliced). Also I'm wondering how the recipe will do with less velveeta and some butterkase cheese, gouda cheese, or colby jack added.

Reviewed On: Jun. 16, 2009

I have made this recipe about 10 times and it is a family favorite! I use sour cream instead of the yogurt (I made it once with yogurt and my family prefers the version made with sour cream instead of yogurt). From making this I have found that substituting fresh chives for the green onions works fine (for those times when I had no green onions but my chive plants are always producing). Also I have found that when I have no jalapenos that tabasco peppers work as a good substitute (I grow tabasco peppers in my garden). The one time I used a habanero, my family said it was a little spicy for their tastes - but I enjoyed the extra heat of the habanero (with any pepper I don't clean out the seeds, I just dice and add it in). A tip I used from another review is to heat up some oil in my cast iron skillet and to "heat up" the tortillas about 3-4 seconds each side before putting the filling in. This makes for an easier time rolling/folding them and IMHO it also gives the tortillas a better taste. I usually use corn tortillas, but have used flour tortillas the same way in this recipe with great results. I would also like to give a big thank you to the poster of this recipe, as my family loves eating these.

Reviewed On: Jul. 22, 2008

This cookie recipe was simple to make, but it didn't get the oohhhs and aaahhhs from the family. If I make them again I'll subtract out the almond extract and add more vanilla. I must admit that my little girl did have fun helping me put these on the cookie sheet. :)

Reviewed On: Dec. 6, 2007