These were the best Sugar Cookies I have every made…let’s say the only sugar cookies I have made. I will keep this recipe for years to come. I did take another’s cooks suggestion of adding cream of tarter. I also add lemon zest to the wet batter. I was able to get 69 cookies out of two batches of dough, using butterfly and flower cookie cutter. These made a great addition to my daughter’s 2nd birthday party. I made a cookie bouquet with them. I found that it was easier to cut out all of my shapes, place them a cookie tray with wax paper and pop them back into the refrigerate until they were firm {25 – 30mins}. This made transferring them to the baking sheet much easier; didn’t have to worry about them falling apart. As they cooled, I used a bamboo skewer to make the hole for the lollipop stick. I placed a small amount of the cookie icing on the lollipop stick and inserted into the cookie and decorated from there. I will be making more of these for my niece’s birthday party this weekend.

Reviewed On: May 18, 2009

This was GREAT! I didn't use the soy sauce {I was out} and I used crushed pepper flakes instead of hot pepper sauce. I added the lemon juice and the vegetable oil to the marinate. I marinated 2lbs of chicken strips for 30mins at room temperature. I didn't cook these in a skillet; instead in the microwave for 15mins. I layered the onion and yellow bell pepper on the bottom of my Deep Dish Baker, added the chicken strips, cooked 15mins and let it rest for 5mins before serving to my family. Will use this Marinate at my Pampered Chef Shows. Thanks for sharing.

Reviewed On: Apr. 30, 2009

I really didn't use the top portion of the recipe, but I can't knock it. I used the Gravy portion and received rave reviews from family and friends on New Year's Day as to how well the Oxtails came out. I loved the gravy and saved it when all the oxtails where gone and just had a great bowl of rice and gravy. This was a very pretty color gravy and thicken quite well. Will use this recipe again.

Reviewed On: Jan. 6, 2009