CHMOORE

Hi - this is my submission. The folks at allrecipes altered the recipe from what I submitted. I always make the rhubarb sauce and refrigerate it. Then add only enough to coat the fruit - maybe a little more if you want more sweet-tart flavor. DONT put in all the sauce or it WILL make your fruit salad soupy! Next - alter the fruits you use for your preference! I always use berries, fresh or frozen - strawberries, raspberries, blueberries, and blackberries. I also always use orange & grapefruit cut up (love the subtle flavor the grapefruit adds!), grapes (halved), peach (fresh or frozen) and apple (for crunchiness, diced). I don't like bananas personally cause they get mushy too fast. If available I add bing cherries (fresh or frozen), plum and kiwi... with the leftover rhubarb sauce, I like to freeze it so I don't have to make it again for the next fruit salad. Note - I put in similar comments before but don't see my prior review - don't know why allrecipes has to delete reviews!

I like to make this when I have leftover rotisserie chicken - super easy then!! This is a really good meal in one dish!! VERY tasty!!

I've been making this cookie for years! They get stale REALLY fast, so I freeze them soon after they cool. I put them in a tupperware container with wax paper between the layers. They don't freeze rock-hard - you can eat right from the freezer!!!

I've been making this recipe for years. I prefer to use a dark chocolate cake mix instead of the german chocolate - it gives a more intense chocolate flavor. I also sprinkle about 1 cup of coarsely chopped (I like big chunks) walnuts over the dough before pouring the caramel over. Next I sprinkle on the chips. Finally, it's not necessary to refrig the remaining dough for the topping - I just use a teaspoon to spoon dabs of the dough and drop over the top - I don't completely cover the stuff underneath. I like the result - the crunchy topping dabs. Really yummy!

This is similar to a mango 'salsa' I make - using the Thai sweet chili sauce (sweet & spicy) instead of the red pepper flakes. Great served with tortilla chips!

I've probably made this 10 times since trying it a couple of months ago! It's THAT good! I use romaine lettuce and sweet Mayan onion. I doubled all the dressing ingredients EXCEPT the olive oil (still emulsifies just fine), and used dijon mustard. When making the candied nuts, I did 2 or 3 times the amounts listed and put the extra in a container - that way I could have the salad again without taking the time to do the nuts! Also, when the nuts were ALMOST done, I sprinkled a small amount of salt over them to balance against all the sugar. This is my all-time favorite salad! Even people who don't like blue cheese (I used to be one of them) like a small amount of it in this salad with all its other ingredients!