This is a permanent addition to my menu. I use just one can of beans and omit the cilantro but the Southwest flavor still shines. I've used it as taco filling, it makes delicious burritoes, and is a great dip for the new guacamole Doritoes. It keeps for days and just gets better for sitting in the fridge. Thank you for such a wonderful and versatile recipe!

Reviewed On: Mar. 9, 2004

These cookies pressed so easily and beautifully. I didn't use the cinnamon or orange zest, but just used the cream cheese base and then separated the dough into three bowls and added maple, coconut, and butter rum extracts for a variety of cookies. They were each so soft and melt in your mouth good! I'll be using this base and trying all kinds of flavorings, but this is my master cookie for sure. Thanks for the recipe!

Reviewed On: Aug. 25, 2003

I'm sorry to say I had very poor results with this pie. I love key lime pie and was sure this would be a fantastic one. Now I am wondering if the 8 tablespoons of butter you mix with the white chocolate is a misprint. That is way too much butter, the white chocolate could not incorporate it. When I melted it and poured it into the pie crust it was already separating and the baked pie was positively swimming in butter during baking. There was a pool on top when I pulled it out of the oven, that I had to sop up with paper towels. I also thought the crust was much too gritty, like crunching gravel. For all the time I spent I was so disappointed. I've since then read that butter should never be mixed with melted chocolate, but should have been melted with one tablespoon of shortening.

Reviewed On: Aug. 25, 2003