Get a clue, Hidden Valley, take the MSG out of your dip mix! Anyway, that's why I was looking for a recipe like this. After reading the reviews I added 1 tsp. dried dill weed, used celery salt instead of salt, lemon pepper in stead of pepper, & cut the paprika to 1 tsp. Then mixed 2 heaping Tbsp of this mix with 2 cups sour cream for a dip, and added 1/4 cup buttermilk. Tasted okay, the next day it was FABULOUS. But the buttermilk made it too runny for a dip. Next time I will add 1/4 c dry buttermilk to the mix. Note to self: LET SIT OVERNIGHT, or at least make it early in the morning so it can sit all day. Thx for this recipe!!!

The glaze makes these taste great! I made them with lemon juice instead, and they tasted like lemonade sponges. But they are a soft, cakey cookie, not really my 'cup-o-tea'

My husband raves about this recipe. I add 1 tsp. cloves and 1 tsp. nutmeg to the cake batter, and 1/2 tsp lemon juice to the filling. You can also spice up the filling and make it a bit pumpkiny with 1/4 c. pumpkin, 1/4 tsp. each of cloves, nutmeg, and gnger and 1/2. tsp cinnamon, but I like it better plain. Excellent recipe!

Great! Easy and delicious! I did tweak it a bit to match the ingredients I had on hand. I used tom. paste with about 1&1/4c. warm water and 1/4 tsp. each onion pwd and garlic pwd. instead of enchilada sauce. I cooked 1 lb. ground turkey and mixed it with taco seasoning as per the directions. Then mixed in 1 can black beans, drained and rinsed, 1 can diced tomatoes, some chopped pepperoncini instead of the chilies, 1 can refried beans, 1/2 tsp onion pwd, 1/2 tsp garlic pwd., and some salt. Used 1 lb of cheese, shredded. Baked in small roasting pan in small oven 25 min. Kids loved it!

My husband and I loved this recipe with just a few changes. After reading the reviews we cut the sugar in half, but it was still too sweet and too hot for us. So the next day we made another batch and we reduced the sugar to 1 Tbsp. and cut the cayenne in half. I also sauteed the chopped onion and chopped ham in 2 Tbsp of butter to bring out more flavor before adding it to the beans. Both times I precooked the beans after soaking overnight, then put all the ingredients together (including the tip about baking soda, used 1/4 tsp) in a crock pot with just enough boiling water to not quite cover, on high for about 2 hours before dinner. A definite keeper!

I used this recipe as a birthday dessert for my daughter who is trying to stay away from sugar and carbs. Instead of a cake, we had this. Because I told everyone that I didn't add any sugar to the whipped cream or fruit, at first they thought it would taste terrible. But as soon as they tasted it, everyone loved it!! The meringue base adds plenty of sweetness to compliment the plain cream and the tart fruit. I made two, and with one I fussed more with spreading the meringue, trying to make it look nice, and it cracked much more. The one that I spread with a minimal amount of shaping turned out better. I also followed the other suggestions about preparing the parchment and leaving it in the oven to cool several hours. I had a bowl of cut strawberries to pass so people could add more. Delicious!

Fantastic!! After I cut up the cooked chicken I let it simmer in a sauce of 2 Tb. butter and several dashes of hot sauce, to give it a "Buffalo Wings" flavor. Then I just spread the crust with Ranch dressing, sprinkled on Mozzarela cheese, and put the chicken on along with chopped black olives, green peppers and onions. Everyone loved it!