This is a fabulous sandwich. I've now made it two days in a row. It's also the first time I've used my panini press, and perhaps the first panini I've ever eaten (I'm not sure). I made it exactly as written. I was lucky enough to find a "sourdough square" loaf whose label said "The perfect bread for paninis," so I knew I was on the right track. This was also the first time I'd used my bottle of "Ground Red Chipotle" (which tastes noticeably better than generic "chili powder"). This is a little messy to make, and even though my bread slices were fairly large, the sandwich was almost overstuffed, so I might use smaller chicken breasts in the future. Also, even though I like Caesar dressing, I think 1/4 cup (i.e., 4 T.) is too much, so I might cut it down to 3 or even 2 T. - the sandwich was a little too wet for my tastes. Still, and despite the fat content, this was a wonderful treat, and a great introduction to making my own paninis.

Reviewed On: Nov. 2, 2009

This was fairly good. It didn't wow me, but this was probably the first time I've ever eaten marinated mushrooms (I used to hate mushrooms, and even afterwards avoided this "weird" kind of dish). I made it exactly as written - though I didn't have freshly-squeezed lemon juice, but used the bottled kind. I'd also never stemmed mushrooms before - I just leveled them off instead of cutting into the mushroom caps. Perhaps there was too much parsley - not that I minded the taste, but it was more of an appearance/texture thing. But I don't agree with some previous reviewers' complaints about too much salt or lemon juice. I might not make this recipe again, but it was a nice introduction to this kind of dish, and since I like mushrooms a lot now, I'll probably eat, if not prepare, marinated mushrooms again.

Reviewed On: Oct. 30, 2009

These were great. I managed to make the 12 servings last for 11 days' worth of desserts (doubled up once!), and I didn't get tired of it. I usually read all previous reviews before posting my own, but seeing as there are 715 before me, I'll skip it this time. These were quick and easy, and I made them exactly as written. I used creamy (smooth) peanut butter; it didn't say whether to use crunchy instead, but I don't like that as much anyway. These also keep very well in the fridge. The graham cracker crust did have a slightly grainy texture to it; it was good, mind you, just a little unusual. I will recommend this recipe when I get the chance.

Reviewed On: Oct. 26, 2009