SO GOOD!! The best caramel corn I've had. Per the suggestion of another reviewer, I used butter instead of margarine. After reading some of the other reviews, I wasn't sure if I should go with the original instructions of baking at 250 for an hour, or 200 for 45 minutes, so I split the difference and went with 225 and gauged the time as I was baking. I happened to use a dark roasting pan and a light roasting pan (one of the disposable aluminum ones). My advice: If using a dark colored pan, cook for 45 minutes; if using a light colored pan, cook for an hour. Also, I just noticed another reviewer mentioned that boiling the mixture for 5 minutes was too long. I just bought new set of pots & pans that has a superior heat conductivity to my old set. I took the mixture off the heat at just under 5 minutes because I sensed it was just at the burning point. Lastly, after pouring the caramel mixture over the popcorn, don't forget to take a rubber spatula and scrape all of the yummy mixture from the saucepan and eat it. Mmm Mmm. I just might make the mixture and turn them into bite-sized caramel chews next time.

Reviewed On: Nov. 29, 2011

A delicious twist to the shortbread cookie. I made these for a dinner party and everyone thought I had bought them from a fancy bakery. There was one person in the party who didn't absolutely love them, but then, he doesn't particularly care for shortbread.

Reviewed On: Nov. 29, 2011

Four friends and I get together once a week and take turns cooking for each other. On my last turn, I made this dish(with a dash of nutmeg in the ricotta mixture, as recommended by another reviewer). The extra time it takes to make this lasagna is definitely worth it. Everyone loved it. Some said it was the best meal I've prepared yet and my best friend asked for the recipe. I wasn't sure if they were just being nice or not, but then my best friend texted me the next day to as a reminder to send him the recipe. This recipe is a keeper!

Reviewed On: Oct. 26, 2011