I made this recipe last week for myself and the boyfriend. We both agreed that this burger tastes better than some of the burgers we've had out at restaurants. I liked the addition of smoked cheddar...it gave the burgers that extra touch of the "something special" that made these stand out from an ordinary burger. The grill ran out of gas so I fried them up in a frying pan on the stove and they still tasted great. Very moist and the sweet onions were to die for! I only used one onion and had more than enough onions. Two probably would have been too much. Unless you like your burger sitting in a puddle of sauce, you can cut the bbq/mayo sauce recipe in half. I still have a container of it sitting in my refrigerator (tasted great on the bbq chicken sandwiches I made last night though!)

Reviewed On: Jan. 17, 2008

This recipe is very good and easy to make. I think I got the biggest compliment last week about it too...my boyfriend and I went out to eat at a local, well-known Mexican restaurant. He ordered the enchiladas....as he pushed his half finished plate away he told me "your enchiladas are better"! I have made a few modifications to the recipe to suit my tastes. Instead of the cream of chicken soup, I use Campbells Nacho Cheese or Southwestern Cheese soup. I add a jar of medium or mild green chile salsa to the sour cream/soup mixture for texture and spice. Instead of chopping the chicken for the filling, I shred it and add a few tablespoons of the sour cream/soup mixture to moisten the filling, otherwise it tends to be a bit dry to me.

Reviewed On: Nov. 29, 2006

I brought this brownie recipe to Thanksgiving where people really liked it even if it wasn't as pretty as the brownies in the picture with the recipe. I used a 8x8 pan because I couldn't find my 9x9 pan and the brownies were plenty thick and moist. I had problems with the glaze...for me it turned out more as a mushy, grainy chocolate ball consistency then a glaze. I think I heated the chocolate too long. 3/4 teaspoon mint extract seems like a lot as it produced a VERY strong mint flavor in the filling that I thought would be overpowering but when eaten with the chocolate brownie, it balanced nicely. But, if you don't like a very distinct mint flavor and would like it to be more subtle, you might want to try cutting back the extract to 1/2 tsp.

Reviewed On: Nov. 29, 2006