Simply delicious. I read some reviews, and left out the milk. But after the first chill I tasted it and added the same amount of sour cream. That gave it the mouth feel I was looking for. Also, next time I think I'll cut back on the vinegar, about a third off I should think. Sugar and salt quantities were right on. Thanks for a great recipe! For those wanting to chop their own, this is what I used: 1/2 head of green cabbage, 2 carrots, 1/2 green bell pepper, all sliced or shredded thinly.

Very tasty and lovely creation. I had to give this 4 *'s due to its richness. I had my qualms when reading the nearly pound and a half of cream cheese and over a third of a pound of butter. However, the reviews below won me over, and I made it per the instructions. It was indeed enjoyed by myself & my guests. However, it made so much for how much a person could actually eat of it. And I had 20 hungry people! I think a person could cut the amount of cream cheese/butter mixture in half and use light cream cheese to make this more of a snack food of which people could go back for more.

Unlike some previous reviewers, I like the taste an oven baked crust gives to a pie like this. I used a ready made crust, which was fine, but wouldn't mind substituting a jazzier one. The flavor was great, you could taste everything individually and together. It isn't much for the eye (hence the 4 stars), so I will probably add something with a splash of green next time. Also, for vegetarians, the protein levels aren't wonderfully high, so some tofu marinated in a tofurkey seasoning mixture might be a good add, or perhaps some shelled edamame? I will continue to play with this, it's worth it. Thanks Jen!

Extremely tasty as a meat marinade (according to my boyfriend), lovely on mushrooms (though don't leave it on very long), and wonderful as a baste on vegetable pieces, particularly tomatoes. Thanks much for a tasty recipe.

Oh... my... So good! I did add a minced fresh jalepeno, and used only 3 good size cloves of garlic and less oil (light olive oil). After mixing the dressing, I wasn't sure I was going to make through the marination period it smelled so good. Definitely recommend.

This cornbread was a hit at last night's Cinco de Mayo fiesta. Not a piece left! I read all the reviews, and made my changes accordingly. It came out moist enough to be cornbread, with a lovely glazed country top. Yummy! 1/2 c butter 2/3 c sugar 3 eggs whole can of chili peppers If you're looking for spicy cornbread, this isn't going to do it. Definitely use a larger can of chilis, or add minced jalepenos as people have mentioned.

I enjoyed this cookie. Coating the dough balls with crumbs gave a lovely coating to the finished cookie. I think I would like to try this with milk chocolate chips, mini if I can find them, and use less than two cups. I felt the semi-sweet chips covered up the flavor of the graham. Maybe a teaspoon of cinnamon with the dry ingredients would further enhance the spiciness. My experience: I used a medium scoop (about 2 Tbs?) to form the balls, cooked for 12 minutes, left on the sheet for 2 more before moving to the cooling rack. They came out beautifully. Yield 36 cookies.

I'm in the same boat as pinpin - where's the sour cream? Is it just a typo? Please clarify.

I gave 4 stars because all though these were very tasty, they didn't have any oomph. I would recommend the longer cooking time, as the minimum gave them an under-done-cookie texture. Good choice for a non-chocolate brownie treat.