Christine, I am SO excited to be the first reviewer of your recipe so that I can give it a good jump start by showering it with the praise it deserves! The recipe, granted, is very involved for a muffin and requires a lot of ingredients. Maybe this unfortunately makes people pass it by. But here is a perfect example of how the effort you put into something is SO worth the results! As the first reviewer I felt a responsibility to strictly stick to the recipe and other than using full fat sour cream and skipping the optional Parmesan topping, I did. As these were baking (mine only took 30 minutes) the aroma was so good it truly was making my mouth water - and I'm not being dramatic to stress a point! Healthy, flavorful ingredients and flecked with lovely colors, but the true test would be the taste test. You have outdone yourself! They are perfect! Moist, great texture, beautiful, and such a unique flavor! You have this recipe down pat, and I would strongly encourage others not only to try these, but to make them exactly as the recipe directs - that means no shortcuts, no changes, no substitutions or deletions. I can't imagine how this recipe could be improved upon the perfection it already is. Thank you for sharing your recipe!

This is a 3-star recipe if strictly adhered to, 4-star if considered as a base recipe, and 5-star if tweaked to perfection, or at least to personal preference. As written the recipe is short in that there is no real medley of flavors, relying heavily on a hefty amount of cumin and garlic powder--therefore, three stars. But it's a good start. So... I sauteed a couple of strips of bacon until crisp, removed the bacon from the pan and added the chopped poblanos which I didn't bother to blacken, half of a good sized onion, chopped, one minced jalapeno pepper, a few cloves of minced garlic (didn't use the garlic powder) and a chopped carrot (no corn for hubs). Once the vegetables were tender I added the flour, a little butter, a couple glugs of half and half for creaminess, the chicken broth and only 1-1/2 teaspooons of cumin. Let it come to a boil, then reduced heat and added the chopped chicken, the black beans, and some leftover rice (Zippy Rice Pilaf from this site to be precise). For those having trouble with the cheese clumping, it's important that you remove the pan from the heat before adding the cheese and let it melt in slowly. I seasoned to taste with salt and pepper and garnished each serving with tortilla chips, the crumbled bacon and chopped green onion. I served this as the submitter suggested, with Basic Corn Muffins, also from this site. Delicious!

The muffin itself is great, not too sweet, which is as a muffin should be. Fluffy, tender and moist. It is the streusel, however, that I didn't like. Even though I used chilled butter as called for, it wasn't until I added two tablespoons more of both brown sugar and flour that I got a true streusel consistency. As written, the streusel is too heavy with butter. Had I used the streusel as is, while I'm sure it would have been acceptable, it would more than likely have somewhat melted into the muffin rather than being the crumb-like streusel topping I was after. Once I "fixed" it (at least to MY liking) all was fine, and I had a perfect blueberry streusel muffin.

WhooEEEE, are these good! I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! I made just half the recipe, but still used 1 whole egg, and reduced the sugar by 2 teaspoons. In a full recipe, this would mean using 2 eggs rather than one, and reducing the sugar by a good tablespoon. To this half recipe I added about 1/2 cup of a 4-cheese Mexican Cheese Blend and a chopped, small jalapeno pepper. I used a stone ground corn meal, which added great texture, and the extra egg made these deliciously moist. The cheese and jalapeno provided exceptional flavor and added color and interest. So simple to throw together I don't know why anyone would use a boxed mix (especially since I've heard reports of bugs coming along in the box for the ride!) Great recipe Doug! Thanks for sharing!

Prepared this as written, including the unusual addition (at least for me) of the fresh, chopped jalapenos - but I couldn't resist adding some fresh, minced garlic too. Colorful and delicious, even though the soy sauce kind of dulled the vibrant, fresh yellow color of the squash. The taste by adding it, however, made up for its somewhat compromised appearance. Loved the addition of the jalapenos, which provided a splash of color and interest more than it did taste. And, as is usually the case, bacon makes it even better! Nice, creative twist on the same ol' squash.

This is a pretty cake and I loved the topping and filling. The cake itself is moist enough but I unfortunately have to agree with reviewer "squishy" that its kind of "blah," falling short in flavor. The topping and filling really hold this one up! I would definitely use the filling and topping again to recreate this cake, but would also definitely use a recipe I liked better for the batter.

Sandy, I don't know how you came up with this combination of ingredients but you sure have a winner here! Anything I could say to praise these chops would be understated and inadequate. Hubs is the unrivaled grill MASTER, and that certainly helped. And we used thick Porterhouse chops that couldn't have been more tender or juicy. But this rub/marinade took them over the top! Hubs is pretty darn stubborn when it comes to grilling and generally prefers no marinades. However, tonight he said, "Now THIS I like!" I left out the cayenne, used fresh, minced garlic rather than the dried, but otherwise followed the recipe as written. Glad I did, because it was perfect just as is! These are distinctly flavored, but not overbearing - just enough seasoning and spice to enhance the flavor of the meat, which is as it should be. I can see how this seasoning blend would be delicious too, on chicken and fish. Loved this!

Mindful of hubs' sensitive innards, I left out the cayenne but this sure wasn't short on flavor! I added salt, used less cilantro (we're just beginning to like this stuff and didn't want to push it!) and more fresh, red-ripe tomatoes and simmered it a little longer than directed to really meld and bring out the flavors in that wonderful sauce. Just delicious!

Oh, yeah babe, this is some seriously good stuff! It's not often the "side" turns out to be one of the stars of the show! Uniquely different rice dish with a wonderful blend of flavors. For added texture and even more flavor I added some chopped red, yellow and orange bell peppers and sauteed them with the onion, garlic and jalapeno. Beautiful, delicious and memorable, and that's saying a lot for "just" rice!

This blew me away! Never had such good salsa verde and who would have thought it would come from my own kitchen, using tomatillos, peppers and oregano fresh from my own garden? I added a little more of the peppers (I used jalapeno) and a little less water, then simmered until it was not only tender, but the consistency I wanted. It was just a tad hot for me, as I included the seeds and membranes of the peppers, but after the first few bites my tongue and throat got used to it! I'm sure others would find it to have just the right heat. Excellent! (And all gone...)

There is just no way one could say they made this recipe "exactly" and have it turn out. (Assuming you're using the Bundt cake pan called for in the recipe) Any cake mix bundt recipe needs to bake between 50-60 minutes, not 25 minutes as written. This discrepancy makes this recipe fatally flawed right from the start, in my opinion. Experienced cooks will know better, but if a beginner cook baked this and thought it would be done in 25 minutes, they'd wonder what they did wrong. Having said that, the orange flavor was nice, particularly since I added a teaspoon of orange extract to the batter (would have used 1 T. of grated oranze zest if I had it), and used orange juice in the batter as well, rather than the water called for. As for the syrup, in hindsight I'd use only half this recipe. Yes, this definitely is a moist cake, but it really is TOO moist - soggy, in fact, in places where the cake absorbed the syrup more than others. I cannot recommend this recipe as written. However, if you adjust the baking time to 50-60 minutes (mine took 55) and make the changes I made to use orange juice instead of water, add a teaspoon of orange extract or a tablespoon of grated orange zest and reduce the syrup by half this would be a four star, cake mix cake.

Not my favorite. Too much confectioners' sugar, not enough cream cheese, and an unnecessary addition of salt.

Sometimes you win with untested recipes, sometimes you lose. Let's just say I didn't win on this one. As the first reviewer of this recipe, I had no warnings or tips to go by, yet I think I should have known this would flop. With pudding, yogurt and then a whole can of coconut milk, I think I should have recognized that it was all just too much for one little ol' cake mix to support! The result was heavy and dense, almost wet, with no crumb to speak of and barely resembled cake. Perhaps this is what the submitter intended? As for the frosting, I didn't even try it. I knew a mere cup of confectioners' sugar for one package of cream cheese just wasn't going to work. I opted to use another cream cheese frosting recipe but it didn't matter as the entire cake, with all its many ingredients, was tossed.

This is a real winner - I hit the jackpot on this one! So glad I tried these and, as this recipe's first reviewer, I hope I can tempt others to try it too! I knew from the get-go that with its ingredients of butter, oil, powdered sugar and cream of tartar that this was going to be a light, buttery, sandy textured cookie. I made them exactly as the recipe directed, using the vanilla instead of the lemon variation the submitter suggested, and sprinkled them with different colors of decorator sugars. The resulting cookies delivered exactly what I expected. Not quite a sugar cookie, not quite a butter cookie, and certainly not a pecan sandie, but this cookie has all these elements. Rich, light and homemade buttery good. The dough even tasted good which was a good tip-off. A great recipe that made for great cookies!

I have very mixed feelings on this. Season the chicken and find a way to contain the cheese mixture and you've got a full flavor, five star dish! However, as written the chicken is bland and flat, a blank canvas for seasoning of SOME kind. I used Penzey's Chicago Seasoning. The cheese mixture is richly flavorful, really delicious - I used garlic and herb flavored Boursin, omitted the garlic, and used multi colored bell peppers rather than just the red. I used no salt! The bacon was a snap to wrap around the chicken after microwaving it just briefly. I finished the chicken off under the broiler just to brown the bacon a little further, but unfortunately, as others experienced, much of that wonderful cheese mixture had oozed out. I'm not sure how this could be avoided, but it really detracts from the dish. As long as the cheese is going to ooze out anyway, this might just be better used as a sauce - saute the onions and peppers first, add the cheese and heat until melted. I'd give this dish five stars for its concept and for the combination of flavors, but three stars for lack of seasoning and faulty execution in the method. But even with its flaws hubs and I enjoyed this!

This was pleasant and subtle - I'd call it a nice, basic "recipe" for beginner cooks. Still, it is only rice, cooked in broth rather than water, with onions added. I would strongly suggest against the full amount of pepper called for and simply add it to taste. Great to serve as support for a stronger main dish, where you wouldn't want flavors to compete.

This is a thick, glossy, fudge-like frosting, perfect, I agree, for brownies, though I used it to frost My Mom's Chocolate Cake, also from this site. I prepared this exactly as written and found both the ingredients and the directions to be spot on. Hubs called this frosting a cross between a truffle and fudge. I just call it darn good!

Unlike the reviewer who described this as light and airy, I agree with Sumchelle that this is a dense cake, rich and moist, but still tender - and definitely not "fluffy." Deep, dark chocolate, stick to your fork delicious! I did use the shortening as called for, and freshly brewed hot coffee rather than the water. So many frostings would work well with this, but I chose Brownie Frosting, also from this site. This satisfies even the most serious chocolate craving!

This is a pretty decent and authentic Pepper Steak recipe, five stars with some modifications. First of all, I used sirloin steak which I sliced very thinly against the grain while it was still semi frozen. While round steak is okay too, sirloin is more tender and requires far less cooking time. I browned it briefly in sesame oil, gave it several shots of soy sauce, then added the onions, orange, yellow, green and red bell peppers and cooked it just crisp tender before adding the garlic. I did not use snow peas, not traditional in pepper steak and because I'm not a fan of them. I deglazed the pan with beef broth, added some brown gravy sauce (located in the Asian section of your market) and finally the cornstarch mixed with beef broth rather than water. I didn't see the need or purpose for the paprika so I omitted it, simply adding the tomato at the last. While I basically only used the recipe as a guide, which is really what recipes are, I still think this is one of the better recipes I've seen for pepper steak. Delicious.

As this recipe's first reviewer I SO wanted to like these, submit a great review, and get this recipe off to a good start. The submitter describing these as having "a similar taste to chocolate-covered raisins" hooked me. Unfortunately they didn't deliver. I tasted them, was unimpressed, then had hubs taste them for his opinion. He said he couldn't even tell what he was eating, only that it was sweet. And he was right - there's no prominent or easily discernable flavor of either the chocolate or the raisins. His explanation was, "When I'm eating a chocolate chip cookie, I know I'm eating a chocolate chip cookie. If I'm eating a peanut butter cookie, I know I'm eating a peanut butter cookie. With these I dont know WHAT I'm eating." They kind of taste like an oatmeal cookie with a sweet, gooey center, except that an oatmeal cookie is better. While these are okay, and there's no fault with the recipe, you don't crave a second after eating the first and it's not a recipe I'd rush to make again.