This crust is simple and really tasty; I think I'll use it as my sugar cookie recipe from now on (but add quite a bit more flour to stiffen it up). I used a flat baking stone and the dough ran off the sides a little during baking but it wasn't disastrous - I just trimmed the edges and ate the trimmings! I used only 1/3 cup of sugar in the topping and folded about a cup of Cool Whip into it after whipping the cream cheese mixture. Made it light and fluffy and probably slightly firmer. All in all an easy and delicious dessert.

Reviewed On: Jun. 14, 2007

Good recipe for tweaking a little - I used all green pepper and chopped up a fresh tomato because I didn't have Mexican stewed, and used more rice. Next time I'd like to try it with the right tomatoes, to get a little more sauce for the rice, but it was very good! Great side dish for fajitas.

Reviewed On: Jan. 8, 2007

I made some really good fajitas with this marinade! I was cooking for company so I halved the cayenne pepper after reading reviewers who said it was spicy. Also, I used less marinade on my meat because I sliced it before marinating and was afraid the flavor would be too strong for small slices - however, next time I'll dump all of it in. Also, not that it's a big deal but why does the recipe yield say 2 cups? It barely makes one.

Reviewed On: Jan. 8, 2007