Scarlett, this is an AWESOME recipe! Some of the best sugar cookies I've ever had. I love looking over the reviews and benefitting from other's advice. In this case, I reduced the oil to 1/2 cup and replaced a 1/2 cup of the powdered sugar for regular granulated thinking to sweeten. I don't know if either of these substitutions are any better than the original recipe, but I can tell you that the cookies were definitely sweet and didn't seem over oily to me at all ~ just plain GOOD, and now, gone :o).

Reviewed On: Aug. 11, 2004

What a GREAT recipe! Perfect blend of flavors for an easy creamy tomato based pasta dish! Everyone ~ from my 3 year old to my Very Picky hubby inhaled this! I, too, added fresh sauteed mushrooms and an Italian herb blend we like (Ana's Herbs) at the end to 'kick it up a notch' ~ it was just PERFECT for a family weeknight meal! Next time I'll add artichoke hearts and maybe some black olives ~ YUM! Thanks Kate!

Reviewed On: May 24, 2004

If you want a WOW recipe ~ THIS IS THE ONE! Salty, Sweet and Savory ~ Men absolutely love it! I've made them 4 times now and they are always the first to go at a party. I only write this review (it has enough positives already!) because I found a way to make the cooking time go faster, produce less mess and get more sugar to "stick". I cut the bacon into thirds (too much bacon makes the outside crisp but the inside still undercooked) , dredge both bacon and smokies in the sugar to marinate (per advice of other reviewers), set them on a large plate with paper towels underneath and microwave them for approximately 1 min 30 secs, checking on them at every 30 sec. interval. After this, I switch the smokies into a pan and bake in the oven for 5 min and then, after sprinkling another layer of brown sugar, I broil for 4 or 5 min. The microwaving does the initial cooking and crisping of the bacon, but more importantly, catches all the fat that makes them greasy and tends to melt off the sugar. The additional cooking finishes off the baking and crisping and then the additional sugar and broiling produces that carmelized glaze. I also find that I don't need the toothpicks ~ I just stretch the bacon around and it sticks to itself. Enjoy! They're totally worth the fuss! and Thank You TINA!!!

Reviewed On: Dec. 31, 2003