I used this recipe last night and the tortillas were a hit. At first I tried kneading the masa like I knead bread dough, but it didn't work well; the masa crumbled apart and I had to keep gathering pieces and smashing them back in. I then switched to the clay kneading technique my potter mother-in-law taught me, rocking/pressing/twisting the dough, which worked perfectly to mix the masa. We don't have a tortilla press, so after putting the dough in the gallon zip lock bag I covered it with a heavy bamboo cutting board and my children & I took turns sitting on it to press perfect tortillas! They loved this part! No need for a tortilla press! This recipe made about 10 tortillas for us but I'm not certain, because my husband liked to eat them hot off the comal with butter & salt. Next time I'll double it so we'll have enough for man snacks, dinner, and breakfast chilaquiles. It's so nice to have fresh made tortillas that don't crack when I want to make taquitos or enchiladas!

This is a versatile recipe! It works with whatever meat/veggie/cheese you happen to have on hand. I love not having to make a trip to the grocery store if I can avoid it! I made them with minced garlic chicken, grated parmesan, & green onion. Yum! Next time I think I'll try making them in full size muffin pans to get more of the yummy meaty innards & a little less of the puffy crust.

I love this as a dressing for a big bed of greens. I didn't have any cornstarch, so I omitted the cold water/cornstarch and followed the rest of the recipe as written. This version was quite flavorful, maybe a little too flavorful as a salad dressing for some folks, but my sister & I liked it & her picky-eater toddler enjoyed it on rice. I will make this again and again. Thanks for sharing the recipe!

I didn't follow this recipe exactly; we only had butter, not shortening, and we didn't have peanuts so I left those out. I doubled the recipe and baked at 335 (that's as hot as my crappy propane fired oven will get.) I was a little disappointed that my cookies didn't turn out with the pretty criss cross pattern on top; they flattened considerably. Perhaps this was caused by the substitution of the butter for shortening. So my review is based on the flavor. This is a fantastic cookie! I love peanut butter cookies and have tried many recipes, and this one is top notch. I will use this recipe again, making sure I have the exact ingredients on hand to see if I can get them to hold their shape. Thanks! Yum!

My young children and I made these to take to a family get together. We used dark chocolate covered caramels from Trader Joe's. (I guess I am a chocolate snob because that waxy brown stuff covering Rolos does not taste like chocolate.) I love that these were easy enough for my 5 & 3 year olds to assemble and were so quick to make. They were gobbled up quickly! We will definitely be making these again.

These are very rich and very sweet! If you find that you eat a half dozen cookies when you bake a batch, this may cure that issue. I couldn't finish a second one. I used a little extra cocoa powder and about 2 heaping cups of chocolate chips and it was plenty. Next time I make these I will reduce the amount of sugar, probably to 3/4 cup of each brown & white, and maybe try white chocolate chips. I made big cookies, baked for about 12 minutes, and they had a wonderful soft chewy texture. Good recipe!

I needed to make a lunch to serve 20+ volunteers working at a spay & neuter clinic, and I was looking for something a little different than the same old pasta & potato salads. I decided to give this a try based on great reviews. I didn't anticipate liking this salad myself, because I really don't like peas. What a surprise! I wish I had tripled it so I could have had some for my family! I added a red bell pepper for color, used half cubed gouda & half feta (didn't have enough feta for the double batch) and substituted cashews for the almonds because it was what I had in the pantry. I mixed in the cashews about an hour before serving so they'd stay crunchy. Fabulous!!! Quick to throw together and I like that it's better when you make it the day before- saves time on event day. I will definitely make this again. Even if you don't like peas, give this a try! You may be pleasantly surprised.

I really liked this potato salad. Strayed a bit from the original: I didn't peel my potatoes, used mayonnaise with lime (that's what they sell here in Mexico) and I didn't have dijon mustard so I used regular plus a little vinegar. I was super hungry and gobbled some if it right away (potatoes were still warm, but I couldn't wait.) At first I thought it was a little bland, but after several hours in the refrigerator it was perfect! Next time I make it I'll mix everything but the bacon the night before, then add crisp bacon before serving (just a personal preference.) Gracias!