Hmm...it's pretty good, but a bit on the bland side (weird, for something with "zippy" in the title!) If I make it again, I'll probably go a little heavier on the hot pepper sauce and add pepper. Still, a nice basic fall or winter soup recipe that is suitable for a wide variety of appetites.

Yummy! A great dish to take to a potluck, as it's easy and quick to make, and relatively inexpensive. It's also easy to adjust to your preferences with different add-ins. As most other people did, I also added quite a bit more salsa. I'm not sure how well it would have worked the other way, but it came out very nicely this way!

I'm not sure that they were particularly memorable, but they were tasty, and really, really quick and easy to prepare (especially since I didn't even make knots--I just plunked the biscuit dough down like normal). It's a great alternative to garlic bread--faster than buttering and seasoning all of those slices and a bit cheaper too. It's nice to do something different with pasta meals. Someone did ask me where I got them, so they must have been alright!

I'm in love! I can't believe how professional this icing looks! A more traditional frosting (butter-based), which is what I used to use before I found this, is perhaps a little bit tastier, but this icing is certainly plenty delicious and more than makes up the difference in appearance and practicality (it's invaluable that these stack so well--no sticking together, no waiting years for them to finally dry). People were really impressed by these, and this will be my sugar cookie icing from now on. Like others, I had to add more milk, but that's no problem. The recipe is a good starting place, and it's easy enough to add milk a little at a time until it reaches the desired consistency. I think I added about 3-4 more tablespoons when it was all said and done.

Delicious and very easy to make! The texture is just fabulous--very moist and smooth. Like others, I shut off the oven and left the cheesecake in it for another hour after the initial baking time. It was perfect! I also made a brownie crust, as suggested in another review, and it was a great compliment to the cheesecake! I coated my cheesecake with the Chocolate Ganache recipe from this website. Very, very yummy, and very, very rich--just a little slice will be sufficient! This was the perfect Valentine's Day dessert! (though it would work any time you really want to wow people without a lot of work!)

I put this on the Fudge Truffle Cheesecake from this site. Decadent and very, very easy! The only time-consuming thing about this recipe was chopping the chocolate (and if I had a blender or food processor, that wouldn't have taken any time or effort either!) Thanks for this recipe--it made my cheesecake look so fancy!

One of the best treats out there. I usually just make them for Christmas, because it's not really something you want to get into on a regular basis...but oh so good! Last time I made them was during a massive baking day, and I assigned these to my boyfriend. He did a great job and was definitely a fan of the finished product! (Of course, I'm not sure how you couldn't be!) We chilled the "dough" before making balls too, and it made everything very easy.

Pretty tasty and visually interesting. The downside (or, perhaps the upside, if you don't want to eat a lot of sweets!) is that it is *very* rich fudge. Still, it's an attractive addition to Christmas sweets and a nice contrast to traditional fudge. As for the coloring, to avoid the pink hue, it's best to use gel food coloring (I got mine at a craft store). *A little goes a long way!!!* Just put a bit on a spoon and stir it a few times to get the attractive marbled appearance in the photo that appears with this recipe. Regular (liquid) food coloring isn't quite potent enough to not be pink.

Yummy! I love the chicken tortilla soup at Panera, and since there is no Panera in my current town (a tragedy in its own right, but probably one that saves me money), I was looking for a good spicy chicken soup recipe. This one is different than Panera's, but still tasty. I like that it's pretty adaptable--different veggies or different beans would all taste great. I don't care for tomatoes, so I left out all of them (except the soup), and it still tasted great, though it was probably a bit more brothy-looking than it might have been otherwise. But it has great flavor, and that's the most important part!

Cheese and potatoes--there was little chance that I wouldn't like this recipe! But, I found it to be just the right amount of thickness and just a good, solid winter soup. The recipe as it stands makes a *lot* of soup, so I froze some and hope that it will still be good after that.

Absolutely awesome. Added an extra 1/4 cup broth, and that was it. Will make this many, many more times. I can't wait to try it out on other people.

I used this with a pumpkin cookie recipe I found on this site and it was delicious. The consistency is wonderful--very creamy and smooth, but with some body. It is a bit tangy-er than most frosting, but it was a perfect compliment to the pumpkin cookies. I'd love to try it on chocolate cupcakes someday. One downside: it doesn't really set up (or it takes more than a day to do so, at any rate), so depending on where and how you are transporting the frosted piece, that could be a problem.

These are fabulous! I don't even like pumpkin, and I thought they were great. My boyfriend, a pumpkin fanatic, now has a new favorite cookie. Love the cakey texture. I used the Cream Cheese Frosting II recipe from this site for the icing--it just sounded yummier to me at the time!

Amazing. I added mushrooms, but left everything else the same. Very yummy and not too difficult (but, like most lasagnas, a bit time intensive).

Delicious! It's definitely got a bit more kick than the average potato soup. Next time, I'll add a bit more bacon (personal preference). I do wish that it was a bit thicker, but it still tastes great!

These are great! I did have to add a bit more milk to the chocolate dough--I'm not sure how much, probably a tablespoon or two--after it wasn't smoothly wrapping around the peanut butter balls. But after I remixed with the milk, it worked great! (The dough should be easily rolled and should not break apart when flattened.) I shipped these halfway across the country, and they arrived tasty and intact. As others have noticed, it does take a bit more work than a simple chocolate chip cookie, but not much more, and I think that now that I've made them once, the time difference will be negligible.

Pretty tasty, although the creaminess can be overwhelmingly rich. I think that part of my problem was that I did a poor job of dividing the filling evenly, and so some of the enchiladas were quite large--by the time you try to plow through one of those, it is a bit much!