My husband loves key lime pie so I found this recipe to make for his birthday. It turned out perfect. I didn't use fresh squeezed juice, rather, bottled juice from the produce section call Sicilia Key Lime Juice (plastic lime bottle). I found it plenty limey and delicious, though I've never had key lime pie before so I am not an expert on these matters. The husband won't eat whipped cream so I skipped that and just used reddi-whip on mine and I thought it complemented the tartness well. I served my husband's w/ just blueberries. The only issue I had was that the crust stuck to the pie plate and it was very difficult to get a slice out in one piece. I had used pam, tho the recipe didn't say to, so maybe that was the problem? I'll make this again.

Reviewed On: May 26, 2009

I love mac & cheese. I love kraft mac & cheese, I love homemade, I love it all. My only issue is that it never seems to be very good the next day. I am on a quest to find awesome next day mac & cheese. The all cheddar recipes are too oily and the cheese seems to separate from the pasta. The following day everything is bland and the cheesy creaminess is gone. The velveeta recipes, have, well, too much velveeta, a suspicious cheez product that doesn't even require refrigeration. I've always tried a blend of the 2 to get the cheddary goodness w/ the velveeta creaminess, but it hasn't quite resulted in a noteworthy next day product. This recipe has brought me 85% closer to that goal. I modified only slightly, using half the cream cheese and subbing velveeta for the other half, and as someone else did, processed slivered almonds w/ the parsley to use as the topping in place of breadcrumbs. Increased the mustard a little bit, because I love the bite it gives. Yum, heaven the first day (eat as much as you can even if you have to sacrifice eating other foods that day) and pretty darn good the next day too!

Reviewed On: Apr. 20, 2009

I've made this every year since I found the recipe. Love it! I now judge those who use canned sauces! Based on the comments I sub orange juice for the water and I reduce the spices a bit as I feared it would be a bit "potpourri-ish" and I like it, but I don't know what it's like w/ the full spices so I can't say it wouldn't be great as written. I use frozen blueberries, folded in after the heat is off. I also add a little orange extract. It's good warm, it's good chilled, it's good today and good tomorrow. Yum! I love the tartness, so I didn't add add'l sugar, but your mileage may vary. This is so easy and quick and yummy that there is just no reason to use canned!

Reviewed On: Apr. 20, 2009