This was fabulous! I made it for a large group today and they all loved it. I basically tripled the recipe but I used 2 English cukes (they were huge), about 4 cups of O.J., 2 jalapeno peppers, 1 each of yellow, red and orange bell peppers, 1 small red onion, and cilantro. The ingredients were the same but I adjusted the amounts a bit for the larger recipe. I also let it sit overnight and it was good advice. It mellowed a lot. The taste was wonderful and refreshing and it's now in my favorite recipes folder. Try this one. You really can't describe the flavor.

LittoBubbo, you might want to get an oven thermometer and check the actual temp inside your oven against what you're setting it at. It sounds like you're baking them at WAY too high a temperature. 300º is a little high for any kind of meringue recipe to cook properly though. At a lower temp, the inside gets a chance to dry out before the outside browns or burns. Don't forget - egg whites and sugar both burn easily. If you like a chewy interior, go with the 300º and shorter baking time and know that the insides will be moist and chewy. If you like them cooked completely and prefer them crispy all the way through, go with 250º or so and bake longer and slower.

I really like these. I did bump them up a bit this time though. I used seedless blackberry Polaner All Fruit and slightly less than called for (a double batch would call for 12oz and I used a 10oz jar). I made a double batch in a 9x13" pan and greased it really well and had no trouble getting it out. I also sprinkled the jam with a few handfuls of white and semi-sweet chocolate chips before adding the final topping layer and pressing it all in. The key to this not crumbling is to really work the SOFTENED butter into the dry ingredients with your hand. If you just stir it, it won't work enough of the fat through it and it will fall apart after it's baked. All in all, a nice, sweet, easy, cookie.

I did what others have suggested -- added 1/4 c flour, omitted 1 egg, added 3 TBS peanut butter, used Jif instead of a sugar-free version, added a 1/2 tsp cinnamon and an entire bag of milk chocolate chips. (Milk chocolate instead of semi-sweet so they'd taste like peanut butter cups.) Also rolled into walnut-sized balls, didn't criss-cross with a fork, and baked for 13 minutes. Whew! That being said, these were really great cookies! I realize that I'm reviewing the revised version but these revisions aren't that far off the original recipe so it's still valid. Chewy, light crispiness on the edges, lovely flavor, nice and peanutty without being cloying, and this recipe made 6 1/2 dozen cookies so beware! Unless you're making them HUGE, I can't imagine how it would make only 3 dozen cookies, though adding the chips would add several cookies to the batch. I highly recommend this recipe! Thanks, Sarah!

I'm not really thrilled with this recipe. It came out somewhere between a cake and a heavy loaf of bread. It was an odd one. The flavors are very nice but the texture was strange.

I've made these wings several times now. I love the flavor but I do think that the instructions are faulty and that's why I can only give it four stars. After several tries and ending up with runny, watered down sauce, I decided to experiment a bit. What I've ended up doing is to put the frozen wings in a roasting pan and cook them for about an hour (or longer) to thaw them, draw off the extra water and to render most of the fat. I drain that off and mix the jam, soup mix and Catalina dressing together then toss the wings in the mixture. I spread them out on a greased jelly roll pan and then broil them until one side is done. Then I flip them all over and broil until the second side is cooked and the sauce is thick and sticky. It takes MUCH longer than the original instructions but it's the only way I've found to not have the sauce so watery that it was pointless to have it there at all. If someone else has a better way, please share it because I love the flavor from this recipe but they are a bit more work than I have to invest at times. It's still worth making this recipe though!

Wonderful flavor! It's a nicely delicate spiced cake. I added 1/8 tsp of cardamom to the rest but that's all I added. I usually prefer to rate the recipe exactly as it is given here, otherwise I'm rating MY version of the recipe instead, but since this was such a small addition, it wouldn't change it significantly. And this is a GREAT cake! Light, tasty and not at all bland. The only problem I had was that it still stuck in spite of a heavy greasing and flouring of the pan. So it remains a sheet cake from now on, that's all! It's still WAY worth making. It's a simple one to make so go ahead and try this one. I think you'll love it too.

I made this last night and it was incredible! Absolutely the best frosting I've ever made. Mine started to melt a bit when I first put it on the cake but then I realized that though the top of the cake felt cool, the bottom was still warm. I let it cool COMPLETELY and used the rest to re-do the cake and it was perfect and beautiful and best of all, TASTY! I'll be using this one forever! And it's impossible to not start "tasting" this one over and over while you wait for the cake to cool so make extra. Also was excellent on a few strawberries that I had in the fridge....