Excellent - flavorful and moist! Followed the recipe exactly and am very pleased with the results. Had no problem wrapping the dough around the cherry. I pipped on the frosting and if you're new to pipping like I am, you may run out of frosting. I had enough frosting for 27 of the 30 cookies. Will add to the Christmas cookie tray.

Made half a recipe last night and left out the potato rounds. Instead used a whole can of beans. Used both whole wheat and flour tortillas and the flour ones browned much better. Served with Amy's cilantro cream sauce (excellent!). Without the cream sauce on the side, the cigars would have been too bland for our tastes. Great concept, but lacking a bit of flavor for our tastes. Definitely will change seasonings the next time, but the concept and basic filling is spot on and very easy to modify for your family's tastes.

I used low fat cream cheese and sour cream (so sauce is thinner) and cut the garlic in half since we don't like a heavy garlic taste. Tasted the sauce at this point and found it to be kind of bland and not have a big cilantro taste. Added another 3/4 bunch of cilantro (the bunches were very small) and a healthy pinch of cayenne pepper. Tasted again and much better. Great base recipe and will enjoy modifying this to my family's tastes.

Like most others, I changed this to go better with ham. Used about a half tablespoon each of EVOO and light butter as we like this mixture on vegetables, and used used half of a shallot instead of garlic. Did not use the ham and salt and peppered to taste. Cooked the snap peas in the microwave for 3 minutes then tossed with the sauted onion and thyme. Will definitely make again because it is tasty but more importantly easy to change to fit better with whatever is for dinner. Thanks for sharing.

The sauce is definitely what makes this recipe a 5 star! I used the liquid in the can of cherries as well as the full cup of cold water. It was still a bit thick, so added a few tablespoons more of water. For a redder sauce, add a couple of drops of red food coloring. Together with the lightly seasoned spiral ham, it was out of this world. Served with honey dill carrots, seasoned snap peas (both recipes here on allrecipes) and cheesy potatoes. Definitely one of the best meals we've had in quite awhile.

Good, solid recipe. Used lentils instead of rice (diet reasons), a touch more onion than called for, added mushrooms and didn't use the chicken broth (used water instead with a touch of Italian seasonings). Something seemed missing, but not sure what. Perhaps because the lentils needed more spice than rice? Topped with a bit of extra cheese about 10 minutes before finished. For our tastes, this needed more sauce, so next time I'll use more sauce and try a bit more spices and top with fresh basil before serving.

Like most reviewers, I changed this for our tastes and mix it up each time I make this. This time I used no oil but PAM, no garlic, one very large white onion, and an extra can of beans, which I pureed before adding. Tasted the canned jalepanos and found them to be super spicy (unusually so), so only added half of a heaping teaspoon of cayenne when I normally use the full amount. Roasted 2 large bone-in chicken breasts with only salt and pepper and used that shredded which really brought the chili together. Used a mixed blend of Mexican cheeses at the end and about a bean can full of water since I thought the chili was too thick. Great recipe and one that is very easy to modify based on your family's tastes.

Like another reviewer, I made these into rolls (15) and baked at 375 for about 15 minutes. The flavor of the rolls really went well with roast beef. The dough was too wet and I needed to add about a 1/4 cup of extra flour (used half of cup of wheat bread flour since I ran out of white). I used the bread machine on the dough cycle and let raise for about 45 minutes before baking. They never really recovered from the shaping process, so I think an extra 1/4 teaspoon of yeast would help with that. Will play with the recipe a bit next time I make these.

I made cupcakes (22) with this recipen and they were fantastic! We are serious chocolate lovers and I added about 6 oz of mini chocolate chips to the batter (request of birthday girl). I used a thinner caramel sauce that was super sweet, so I did not use the sweetened milk. Cut a core out of the top of each cupcake, filled with some of the caramel sauce and replaced the cupcake plug. Regrigerated for a couple of hours then topped with Cool Whip, toffee pieces and drizzled more caramel and chocolate sauce on top. Next time will add a bit more filling in the middle. Adults and kids fought over the cupcakes and are a new family favorite and have been told they best be on the Thanksgiving menu. Definitely not diet food but for a special occasion, worth every calorie! Great recipe, easy to customize for your family's tastes - one of the top 5 recipes I've used on Allrecipes.

I'd give this 4.5 stars if I could. I marrinated the sliced beef for a couple of hours in one batch of sauce (minus corn starch) then drained before stir frying. Used our favorite stir fry veggies (about twice as many) and doubled the sauce to add at the end. Was lucky and found reduced sodium plum sauce; otherwise it would have been too salty. Not spicy enough for us, so next time will either use a bit of hot chili oil or increase the red pepper flakes. Tasty and easy to put together!

I found some boneless pork ribs for super cheap (only $1.29/lb) and used about 3.5 lbs cut into roughly 2 inch pieces. Like just about everyone else, I used canned chipoltis (about 5 oz) with a splash of water to get a nice sauce and fire roasted green chiles. I used about twice as much of the chipolti sauce and we're divided if it is spicy or wicked spicy. Very good and easy to modify if you're feeding kids or people who don't like spicy. Will try the method again when we want a different mexican style chicken.

Had this for dinner tonight and it was ok, would give it 3.5 stars if I could. It took about 33 minutes to reach 130F then another 8 or so to reach the temperature we wanted (we like our salmon more done). I marinated for about an hour and it definitely needed mroe time. If I try this one again, will marinate at least 4 hours. Definitely not one of our favorite salmon recipes, however the leftovers will become salmon cakes tomorrow.

We had this with thinly sliced pork that I marrinated in the sauce for a few hours. Then made more sauce for with the veggies (mushrooms, snow peas, carrots, green beans, bok choy). Excellent! I used a touch more red pepper flakes (perhaps 1/8 teaspoon) and omitted oil from the second batch of sauce. Will definitely have again!

I used no fat sour cream, light butter, about 1/3rd of the cheese and fresh spinach (all we had). We loved this! Very light and fresh, although we needed to add additional cracked pepper and salt. Next time we'll try a different cheese. had with grilled mushrooms tonight but would be fantastic with grilled fish.

We had this for dinner tonight. I used red onion (what we had) and used a mandolin to slice all of the vegetables super thin. 2 out of 3 absolutley loved this and my son went so far to drink the "juice" leftover from his salad servings. Personally I thought this needed a bit more vinegar. Three of us ate almost the whole salad, so if you have cucumber lovers in your family, definitely increase the serving size. Went very well with fresh grilled lemon halibut.

Like some other reviewers, I replaced half of the oil with applesauce and the eggs with egg beaters. For our tastes, these need more cinnamon and nutmeg (know the spices are fresh because just bought them). Will try again and increase the spices. The frosting is perfect though and goes wonderfully with the cupcakes. I got 18 large cupcakes from the batch.

These cookies are fantastic! I made a half batch and got 31 medium sized cookies. Like others, I used butter only in the glaze and part skim ricotta (what I had). I sprinkled the colored sugar on the cookies instead of dipping. With frosting, the cookies that were more crisp were better and the ones just barely done were better without. Will definitely make again and again.

The adults in the family rated this 10 stars. Like others I used white chocolate chips and melted in the microwave. Verty cute and seasonal to be sure, definitely an eye popper on a holiday table.

Totally delicious and I made a low fat version (used applesauce instead of oil, egg beaters instead of eggs and cut sugar by about a third based on preferences) of cupcakes (cook about 20 minutes). If I wasn't dieting, I'd make as is for a totally sinful, delicious treat!

11 minutes on my grill was definitely too much for 1 inch cubes of chicken. Like most others, used rice wine vinegar and fresh ginger and garlic. Marinated the veggies (our favorites) separate and then thickened sauce for dipping with corn starch. Great flavor but cooking time WAY off. Will definitely use again for chicken kabobs, with fish/shrimp and use the marinate on chicken breast halves too. Great, easy recipe you can customize for your family's taste.