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These are very good. I have made them several times, with one change a must for me. I have only ever had Mexican wedding cakes with pecans, not walnuts. I did try the walnuts, but didn't care for them; the flavor was not the rich taste I look for in this cookie. I did grind the pecans quite fine in the food processor first, think that contributes to the shortbread-like texture that is the hallmark of a good Mexican wedding cake cookie, IMHO. I used my smallest cookie scoop for this, and baked them on Air Bake pans as they are quite delicate and overbrown easily.

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Orange Glorious I

Reviewed: Aug. 16, 2009

Yummy! I have made this many times now, and love it. I have found that when using skim milk, I like it best with all milk for the liquid (no water). I generally cut everything in half (except vanilla)and it worked fine. I tried other review suggestions to use powdered sugar, raw sugar and found that while it was still good, it tasted less like the mall version I remember from the 80's. I think I am now addicted!

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Easy Batter Fruit Cobbler

Reviewed: Aug. 16, 2009

Made this last week with blueberries and strawberries. I added vanilla and nutmeg, as suggested in the other reviews. It certainly was easy, but I was disappointed by the flavor (blah) and the texture (too soft and spongy). I will continue to search for another cobbler recipe.

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Jo's Rosemary Bread

Reviewed: Aug. 16, 2009

This is delicious bread! The texture is great, and the flavor is wonderful. It is a little on the salty side, think next time will try as other reviewers said and cut it back a bit. I did use the dough cycle on my bread machine then shaped it into two round loaves which I let rise and them baked in the oven on my stone for about 17 min. on 375. I tossed a handful of ice cubes on the bottom of my oven as was suggested to get a crisp crust; not sure that made a difference.

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Simple Grilled Lamb Chops

Reviewed: Aug. 16, 2009

These are terrific!!! I made them exactly as the original recipe, except I used champagne vinegar as I didn't have white and they were delicious. I grilled them on my gas grill on med-high to a temp of 145 and them let them rest covered with foil for about 7 min as I made my salad. Also did as other reviewers suggested and sauteed the onions; they were a little strong flavored for me. I had forgotten to drain them first and think that was likely the problem. I used to have problems with overcooking meat on the grill, and found that using an instant read thermometer has made all the difference! Thanks, Noor, for this excellent recipe!

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