Great recipe, especially after a minor change! I turned this recipe into 'Double Chocolate Peppermint Brittle' by first making a layer of dark chocolate on the foil. Once that was set up, I proceeded with this recipe, and spread it over the dark layer (an offset spatula works great here!). When you break it, it looks quite similar to a candy that is sold by a national kitchen chain...and it's so much cheaper to make it at home!Thanks for a treat that everyone loves! ** Update ** Made this again, and have another tip! Put the crushed peppermint into a strainer, and shake the finest particles into the white chocolate. Then, reserve the bigger chunks to place on top of the white chocolate, for more texture, and professional appearance. Wow! Beautiful...just beautiful!

Reviewed On: Dec. 20, 2005

Que enchiladas tan ricas! Okay...this recipe made me speak Spanish it was soooo authentic and delicious! What scrumptious enchiladas! I followed the advice of others and poached / shred the chicken, and also used canned diced tomatoes in place of sauce/water. The 'Red Enchilada Sauce' from this site absolutely MADE this recipe, and I'll never used canned again! I used 14 corn tortillas (warmed in micro so they don't break!) and added 1 tbsp. shredded co-jack cheese to each before rolling. Use the green chiles instead of green pepper for great flavor, too. Everyone in my family said these were the best chx enchiladas they had ever eaten, and we've eaten a few thousand in our lifetimes! My advice -- if you want rave reviews from everyone...make this recipe!

Reviewed On: May 9, 2005

My family has enjoyed this bread recipe for several generations, but we add the following topping to make it 'over the top': Combine 1/4 c. chopped pecans, 1/4 c. brown sugar, 1/2 tsp. cinnamon. Spoon this mixture over the bread before you put it into the oven to bake. This makes a crumbly, bakery-like topping, that adds real pizzazz to this recipe. Hope you enjoy!

Reviewed On: May 2, 2005