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Conchas (Mexican Sweet Bread)

Reviewed: Jan. 10, 2012
Awesome recipe! My struggle was waiting for the dough to rise- a warm oven works the greatest for it to rise well especially if you're making these more in the night time. Even the 2nd time making it when I ran out of white flour and had to use wheat flour for the topping everyone loved it. I let the dough rise for more like 3 hours for it to really be fluffy inside so it wouldn't be so dense, and the end result was great!
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Bodacious Broccoli Salad

Reviewed: Jul. 6, 2011
Totally loved it- even my brother in law whose a picky eater, I tried to use this as a base for the salad that they have at Souplantation. I doubled the dressing recipe- minus the lemon next time b/c it was too tangy. I also added raisens, unsalted peanuts (next time will try cashews), and plain sunflower seeds. I didnt use any cheese b/c I was going for a more sweet flavor and didnt want to have too much going on. You totally have to let this marinate in it's juices for a few hours, I let it sit overnight and it was fantastic, it's too tangy to eat right away- the raisens add alot of sweetness and the bacon mixed very well with it.
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Teriyaki Chicken Wings

Reviewed: Jun. 28, 2011
These were great! Next time I'm going to let them marinate for 3-4 hours to absorb more of the flavor, I marinated them for a little over an hour and they were real good but would be much better stronger
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