LovesCheese

This crust is simple and really tasty; I think I'll use it as my sugar cookie recipe from now on (but add quite a bit more flour to stiffen it up). I used a flat baking stone and the dough ran off the sides a little during baking but it wasn't disastrous - I just trimmed the edges and ate the trimmings! I used only 1/3 cup of sugar in the topping and folded about a cup of Cool Whip into it after whipping the cream cheese mixture. Made it light and fluffy and probably slightly firmer. All in all an easy and delicious dessert.

Good recipe for tweaking a little - I used all green pepper and chopped up a fresh tomato because I didn't have Mexican stewed, and used more rice. Next time I'd like to try it with the right tomatoes, to get a little more sauce for the rice, but it was very good! Great side dish for fajitas.

I made some really good fajitas with this marinade! I was cooking for company so I halved the cayenne pepper after reading reviewers who said it was spicy. Also, I used less marinade on my meat because I sliced it before marinating and was afraid the flavor would be too strong for small slices - however, next time I'll dump all of it in. Also, not that it's a big deal but why does the recipe yield say 2 cups? It barely makes one.

These cookies are a huge favorite of ours! I've made them a few times and always have to make two changes - add 1/2 to 1 cup extra flour and chill the dough a little, and bake them at 350 instead of 375. As no one else has mentioned doing that, I blame it on high altitude; however, the flour thing is a little strange to me - I've never seen a cookie recipe with a cup of butter need less than 3 or 4 cups of flour. The first batch of these cookies I made (with the stated amount of flour) spread all over the pan in one big flat gooey cookie, so I made the above changes and have absolutely loved every batch since.

This recipe is a yummy and easy way to make chicken a little more exciting. Mine needed about double the cook time, and double the spinach, otherwise followed the recipe.

I needed a treat with Gruyere for a class, so I tried these. They are quite good if a little bland - I'll make them again but will salt the filling next time. Also, I sauteed the filling on medium for a few minutes to soften up the onion and garlic, as I didn't think they'd be good crunchy. Good recipe and fun to make!