This sauce is AWESOME! I was looking for something somewhat simple to make for lunch/dinner, and we had ample tomato sauce and pasta, so I went looking for a recipe and found this! I ended up running to the store and buying the cream and plain, no salt-added diced tomatoes. I omitted the onion, replacing it with a dash of onion powder, added much more garlic (I think I put about 5 cloves in it), and reduced the sugar to 1/2 a teaspoon. I also added about 1/3 cup of vodka (since I absolutely adore vodka sauce). Before adding the cream and butter we ran the sauce through the blender, since it was super chunky, and I'm glad that we did. The sauce came out amazing and delicious! I served it with meatballs (on the side) and garlic bread. Next time, though, I will double the recipe! Four of us ate it and there's only one small serving left! We will definitely make this sauce again!

Reviewed On: Oct. 2, 2010

Short review: Great cookies, but READ THE REVIEWS HERE FIRST!!!! You'll pick up many tips which will make the cookies FABULOUS! Long Review: These cookies were AMAZING! I, too, altered the recipe after reading all the other reviews. I used 1/2 cup of white sugar and 1/2 cup of brown (though next time I will use just brown sugar) in place of just white sugar, 1/2 cup of butter in place of the oil, just under 1 teaspoon of cinnamon, 1/4 teaspoon each of clove, nutmeg and ginger, 1/4 teaspoon of salt and about 1/2 a cup of chocolate chips. We also added 4 drops of red food colouring. I'm glad I made half of the batch without chocolate chips! The ones without the chips were INSANELY AMAZING! They didn't last more than 15 minutes. We used mini chocolate chips and very few of them, but the chocolate still seemed to overpower all of the other flavours. We actually still have a couple of the chocolate chip ones left. I added the vanilla and food colouring to the wet mixture when I put the egg in, rather than put them in at the end. I also baked them at 365 for 10-12 minutes and flattened them 2 minutes before taking them out, which made them more cookie-like. Overall, very good cookies after you alter the recipe! I will DEFINITELY be making these again for our big Halloween party, but without the chocolate chips.

Reviewed On: Sep. 28, 2010

OH. EM. GEE!!! These cookies are FABULOUS! These are, hands down, my new absolute FAVOURITE recipe, and the one I will turn to any time I EVER have to make Sugar Cookies!!! I made cutout cookies for a Halloween party and they came out crispy and lemony and DELICIOUS! I took pictures of them as they were on the cookie sheet, in the oven and after they baked, and I will post the pictures after I get pics of them frosted! They kept their shapes fairly well, though the bigger cookies tended to fluff up a bit more. They taste almost like those Danish butter cookies you get in the blue tin, but lemony and light! The cookies come out very light in weight; you can eat a bunch before realizing it! I don't even like crunchy cookies. Normally I make sugar cookies for others, but I eat very few of them myself. These ones, though - I have yet to even make the frosting and I've already devoured quite a bit of them! We didn't have problems with the dough sticking to the rolling pin or cutters (we lightly floured them) either. We're going to be whipping up a lemony frosting (whether regular or cream cheese has yet to be decided) and I will post pictures! All in all, though, a pretty much PERFECT cookie recipe!!! With all the people I'm going to be giving these to, I'm going to have to make a second batch!!! Note: In the picture I posted of the stack of containers, the cookies on top are burnt ones, made special for some friends of ours :)

Reviewed On: Oct. 29, 2009