Simple sugar tip: make ahead & make extra. Store in glass jar or Tupperware in fridge. Keeps for a week or so. Use in margaritas, iced tea, iced coffee etc. Perfect mojito recipe.

Not bad. Tried it a second time with no tomatoes, added diced cucumber and diced jalapeno pepper, omitted sugar and vinegar, and it was perfect! Third time added black beans - yum! 5 stars with modifications.

Came out great! Instead of southwest salad, I made fresh mango salsa (recipe on this site), added some avocado slices, & shredded Mexican blend cheese and served in warm corn tortillas. They were delish! Can't wait to make again.

I followed others' advice: cut spices to 1 tsp each; drained the veggies; added 1 minced jalapeno pepper instead of hot sauce, and added extra breadcrumbs and used 2 eggs. And I pan fried in a tiny bit of olive oil. OK sounds like a lot of changes but I still think it was tweaks. They were very tasty (served in a whole wheat pita with fresh avocado slices) but I wasn't thrilled with the mashed bean texture. Next time I will try adding corn as suggested by another review, and also maybe some cooked brown rice. With a little extra texture these would be perfect!

Wow. These are delicious. You really don't taste the ranch flavor (which is fine) but they are so tasty. Fresh rosemary is key. Warning: the marinade looks and smells so foul I almost threw these away before grilling. AND my husband is not very good with the grill. Still, these were delicious after cooking and looked exactly like photo. I followed other reviewers' tips (thanks guys!) and used 1/3 c. oil instead of 1/2 c. My picky 11 year old who is not a big fan or chicken or ranch dressing said, "mom, these are pretty good!" and finished his plate. Will make again! Served with rice pilaf and grilled peaches. (Update: I have also made these replacing the ranch dressing - most are full of chemicals - with plain greek yogurt and they are just as delicious!).

Made exactly acc. to recipe but in muffin tins. I made 12 muffins and the taste was PERFECT! They were on the smallish side, so next time will use more batter to make fewer but larger muffins, i.e. 10 or so. Not as good the next day, but you should have no problem eating them all on the day you make them! This is my new GO TO cornbread recipe.

I made this 2x following recipe. I would not skip steps and really, it's not too labor intensive if you plan ahead. It's a tad too sweet for me, but my guests have loved it. 2nd time I made the day before through step 5. After shredding the meat and reserving the juice, I put it in the fridge. An hour before serving the next day, I put it in the slow cooker on low with reserved juice & bbq sauce. It was just as delish and a GREAT make ahead meal for company. Served with a buttermilk cornbread recipe from this site and homemade applesauce.

Good recipe but didn't listen to other reviewers and followed the recipe but whole package of taco seasoning is too much! I love taco seasoning so much I could probably eat it with a spoon, but in this recipe it overwhelms all the other flavors. Next time will use half pack. Also added guac to mine, in this order from bottom: bean/taco season; guac, cream cheese/sour cream; chunky salsa (drained); lettuce; cheese. Skipped the green peppers and onions as wasn't sure if my guests liked them, but will add for myself next time. I used shredded iceberg lettuce and it held up perfectly, even the next day still looked crisp & fresh.

Great cake. I let it sit in fridge overnight and served it with buttercream frosting the next day, topped with coconut and some toasted coconut (as I did not expect Cool Whip would take 6 hours to defrost!). I served the cake cold but it would be much better at room temp. I will definitely make again.

Very thin, and nothing special. Tastes like a Nutrigrain bar, except not as good. I followed the recipe exactly, except I used a 12 x 8 pan, based on the other reviews. I would not make these again.

Just ok, but definitely worth a second try. I read the reviews and made sure to use great sauce, and also added some chopped spinach and zucchini. It was pretty bland. I think the parmesan should be added to the ricotta, that may help. Also, maybe some fresh parsley to the ricotta? I'm a veggie lover and would really like to work this into a great recipe!

I made a lot of changes to the recipe after reading the other reviews, so maybe it would be better as originally written. I substituted spinach for the broccoli, omitted the ham and baked in muffin tins. They browned too much on top and didn't set up in the middle. Despite greasing the tin, they stuck. Had to trash them.

I made several versions on skewers using the little lunch-sized bags of chips - cheetos, doritos, ranch doritos and club crackers! My 9-yr old loved them all. Next time will try with baked chips to cut the fat, and just make them chicken-finger style and skip the sticks.

Great base recipe. Substituted half the flour for whole wheat flour (1 1/2 c.); substituted half the oil for applesauce (1/2 c.); cut sugar to 2 c. and used 1 c. brown/1 c. white. Added 1 c. shredded apple. Omitted nuts to cut fat. It was very moist and tasty - took much longer to cook in center - maybe 70 min total? Next time will add raisins and make as muffins.