Oh Peppi............ I am not suggesting there aren't similar recipes, but I have yet to see one that uses Rose's Lime, and the increased tequila which is what makes this recipe a stand out(and much better IMO)... many use cream cheese, fresh lime, granulated sugar, etc and other variations on a theme. I am just saying this particular iteration is one that my GF and I came up with, and the one that I posted on the Cookalong. I see no reason why I shouldn't claim *my* version. Alexa edited for typos.... This post was edited by caliloo on Mon, May 6, 13 at 16:13

Here you go! Its really a terrific recipe, Thanks Nancy! NANCY'S SPICY CHEESEBURGER SOUP 2 C cubed potatoes (peeling optional) 1ý C water 2 carrots, grated ý C chopped onion ý C chopped green pepper 1 jalapeno pepper, chopped 1 clove garlic, minced 1 tsp salt 1 Tbsp beef bouillion granuals ____ Combine the above in a large pan and cook until potatoes are tender. 1 lb lean ground beef ____Brown and drain ground beef and stir into cooked potatoes 2ý C milk 3 Tabsp flour ____Combine flour and milk and stir into soup. Bring to a boil then reduce heat. ý lb Velveeta Cheese, cubed ý tsp cayenne pepper ____Stir into soup, just until cheese is melted. bacon crumbles (optional) ____Top each serving with bacon if desired. Makes 4-6 servings Nancy (Wizardnm)

this is one you'll either love or spit out -- it's strong Julia's Cranberry Chutney Source: Julia Child from Julia and Jacques Cooking at Home Tart and sweet with a touch of heat. Very good on leftover turkey sandwiches Yield 2 1/2 cups 1 large Granny Smith apple 1 lemon 1 cup orange juice 3 cups cranberries (12 oz) 3 tbsps white wine vinegar 1/2 cup sugar 1/4 teaspoon salt 1/4 teaspoon cayenne pepper (more to taste) Halve and core the apple and cut in small dice. Pare 10 or so thin strips with a zester, then trim the ends and cut the lemon lengthwise into quarters. Cut each quarter into thin triangles. Pour the oj and cranberries into a sturdy 2 or 3 quart saucepan and set over medium heat. Add the apple and lemon pieces, the strips of lemon peel, vinegar and seasonings. Stir together and cook covered about 5 minutes until all the cranberries have burst. Uncover, reduce heat and simmer for another 4 or 5 minutes, until thick. Taste and stir in small amounts more vinegar, sugar, salt or cayenne as you like. Cool to room temperature before serving. Keeps several weeks in refrigerator. Can be frozen.

This one sounds similar: FOUR LAYER PUDDING DESSERT (from Lynda's Recipe Box) FIRST LAYER; 1 cup flour 1/2 cup chopped nuts, I use pecans 1 stick melted butter - 1/2 cup Combine all ingredients in a bowl; scatter the crust mixture over the bottom of a 9x13 in baking pan and press together to form a crust. Bake in a preheated 350 degree oven for 15 minutes. Cool. SECOND LAYER; 1 -8 ounce package cream cheese, softened to room temperature 1 cup powdered sugar 8 ounces of whipped topping, thawed ( like Cool Whip) Mix together the cream cheese and sugar; then fold in the whipped topping. Place spoonfuls of this mixture all over the cooled crust. Gently spread out the cream cheese to cover the crust, taking care to not break the crust. THIRD LAYER; 2 packages of instant chocolate pudding (or other flavor of choice) 3 cups of milk Combine pudding mixes and milk and stir until well blended and thick. Spoon pudding over cream cheese layer and carefully spread it out. FOURTH LAYER; 8 ounces of thawed whipped topping ( I sometimes use a little less- it's rich!) nuts, or chocolate to put on top, if desired Spread topping evenly over the pudding layer. Top with nuts, chocolate shavings or sifted cocoa, if desired. Refrigerate for several hours before serving. Enjoy!