Was looking for a recipe for carrots to go with Easter dinner (my daughter LOVES carrots) and am delighted that I went with this simple yet delicious recipe. Everyone loved them and was asked for recipe by all the cooks in the crowd. Quick, easy, and not too sweet, these carrots will become part of regular dinner fare; however, for heart and waistline sake, will reduce amount of butter and use Splenda brown sugar. Thank you for posting this recipe!

Reviewed On: Apr. 1, 2013

This really is good ol' boy mac 'n cheese. I followed the recipe so I could rate it as is (I don't measure herbs and spices, so I may have used a little more/less of each ingredient); however, I didn't have enough cheddar on hand, so I used about 4 ounces of Swiss cheese. The thyme adds a nice flavor. Next time I use this recipe, I will decrease the pasta so the finished dish is more creamy, as many reviewers have suggested. Other than that, this is a five-star keeper!

Reviewed On: Feb. 9, 2013

SCORE!!! I had stopped making sugar cookies a few years ago because I found them to be overly sweet or bland. I was cooking with children and I wanted them to cut out cookies and decorate them, so I found this to be the best rated sugar cookie recipe and decided to give it a go, not expecting to really like them. Everyone, including myself, loved them. They are just as most reviewers said, light, crisp without being crunchy, and the hint of almond takes the taste over the top. I followed the recipe, weighing the sugar (6 oz) and flour (10.6 oz) instead of measuring it. I did not sift the sugar and the only change I made was to add about a 1/4 teaspoon of salt to the dry ingredients. I recommend dividing the dough in half before you put it in the refrigerator instead of waiting until you are about to roll the dough out. This makes it easier to work quickly with the dough while it is still firm and cool. Sugar cookies will definitely be back on my holiday baking list this Christmas, now that I've got the perfect recipe!

Reviewed On: Aug. 31, 2012