This was SO delicious! Words can't even describe. I usually use a recipe that has cream, butter, etc...and takes twice as long to make. Never again...who would have thought cottage cheese & sour cream in mac & cheese! It tastes just like homestyle mac and cheese. Will use over and over again. I added a little onion to mine b/c thats how we like our mac & cheese...

Reviewed On: May 9, 2008

To get a beautiful cheesecake that is golden brown on top and does not split/crack please take the time to read the reviews. I used a water bath (for the water bath you can just use a deep cookie sheet filled w/hot water) and let my cake cool in the oven and my cheesecake was gorgeous and tasted amazing (I added two split vanilla beans and made a vanilla bean cheesecake). **Tip for cutting** Use a large butcher knife and run it through some really hot water, wipe dry w/a cloth and slice slowly into the cake. Remove the knife and run under the water again, wipe off, and repeat...this will ensure clean even cuts each time. Enjoy! This is a keeper for sure!

Reviewed On: Mar. 10, 2008

I highly suggest baking at 350 degrees for 10-11 minutes. They will be very soft when they come out but the bottoms will be golden brown, you dont want cookies to go past golden brown (the rest of the cookie firms up as it cools)! Remove the cookies as soon as they come out of the oven to a rack lined w/parchment paper. Also the batter is not as firm as your average cookie batter and I couldnt get the fork tong thing to work but it didnt matter. I used extra chunky PB and these turned out AMAZING! I got tons of compliments!

Reviewed On: Aug. 30, 2007