I thought these turned out really great! I used 1 1/2 cups ground pecans, because I had already used walnuts in two different cookies. It was a nice change up, but as a result, I did need to add some cream...about 4 tbsp...to get the right, doughy consistency. Of course then, the dough was a little too sticky, so I wrapped it in saran wrap and refrigerated it overnight. Next day, I took out the dough and sliced it like a loaf, then each slice into a 'cube' which really made rolling them into the right sized balls really easy. Took no time at all, and I was done with the entire batch! I baked these at 325 for abut 7 minutes. My oven runs a little hot, so this was perfect. Really nice, nutty flavor to these and very pretty presentation after shaking in a plastic bag with powder sugar. FYI - My powdered sugar stuck just fine! So really, I thought this was a pretty good recipe, even with the little adjustments I had to make due to adding extra nuts.

Reviewed On: Dec. 20, 2009

Excellent recipe! I did add 1/2 cup more brown sugar to make it a little more caramel-like...as someone previously suggested (I think she actually suggested an entire cup, but I only had 1/2 cup dark brown sugar and it turned out great) but I thought the consistency was excellent. Have actually made this twice now...once to drizzle over a spice bundt cake (added a little more cream to thin it down) and once to frost a walnut apple cake. Really easy, and really tasty. Not sure how much adding the extra 1/2 cup brown sugar added, but I think without it, it would not have been as caramel tasting. Very good recipe you can tweak to your liking. Thank you for sharing.

Reviewed On: Nov. 19, 2009

Well, YUMMERS!! This was by far the best baked spaghetti recipe I have ever tried. Of course, I did a little doctoring...not crazy about canned pasta sauce, so I made my own sauce with a packet of McCormick Spaghetti seasoning and added a can of crushed tomatoes to that, along with an onion and 1 lb of browned hamburger. I also added 3 tbsp of dried parsley flakes and 1 tsp of garlic salt to the ricotta before smoothing it on top. Used fresh grated romano instead of parmesan...that's all I had...and just sliced the very soft mozzerella cheese you can buy in those water tubs and scattered it over the top like pepperoni!! VERY flavorful and VERY filling!! The only thing I will do differently next time is skip the tin foil. (Wish I'd have read the other reviews, first!) That made kind of a mess when cutting. Other than that, adding this recipe to my 'keeper' file was a no-brainer!! EXCELLENT!!

Reviewed On: Jan. 30, 2009