Fabulous! I followed the advice of other reviewers: -Halved the sugar, and used 1/4 C Splenda & 1/4 C brown sugar -Substituted out half of the butter for 1/4 C applesauce -Baked for around 30 minutes and it came out perfect--crispy edges/crust, almost as if there were nuts in there, and soft center. -Used raisins the first time I made it and it was so yummy--they plumped up and were fat and juicy. -Poured about 1/4 C cold milk onto the piping hot oatmeal in the bowl. So delicious. -Once I made it I forgot the vanilla--and I missed it!! Vanilla is key. -This is my go-to breakfast at least once a week, and is even great as a snack cold or room temp.

Reviewed On: Aug. 14, 2009

Like another reviewer I slathered the loin in yellow mustard and spices to let it marinate. I seered the loin in hot oil on all sides and placed in a stoneware covered baking dish. I tossed the (unpeeled red) potatoes w/ the spices and didn't boil--I just placed them in the dish w/ the loin. I baked @ 225 for 6 hours, although it was probably a bit overcooked and should have checked @ 4-5 hours. VERY tender nonetheless; meat shredded apart easily, it was juicy, and leftovers were still great the next day.

Reviewed On: Mar. 4, 2009

Wow! I don't care if this isn't technically a "Philly cheesesteak"--it's a delicious sandwich. Used sirloin and cut on the diagonal in thin strips. Seasoned w/ grill & Italian seasoning. Cooking time on stove was all of 7 minutes, all told I think. Used a provolone/mozzarella shredded cheese mixture. The garlic mayo was what did it, though! Thanks for a great sandwich!

Reviewed On: Mar. 2, 2009