delicious, but makes a lot!! doesn't need butter. used spring form. used vodka (instead of vermouth, cause its what i had). used sun-dried tomatoes not packaged in oil & then added a little oil & used my magic bullet to chop up.

Reviewed On: Nov. 18, 2009

I made a CMP (chocolate, marshmellow & peanuts) ice cream cake. So that I could transfer the finished cake to a nicer serving plate I did the following: used 10" spring form, lined the bottom of the pan w/ wax paper & then closed the form around it. Mixed oreos w/ butter for crust, then froze. Cut wax paper to line border of spring form (used PAM as glue, keeping the wax paper stuck to the side). Added hot fudge, froze, added marshmellow fluff (heated) & chopped peanuts, froze, added vanilla ice, froze & repeated the fudge/marshmellow/nut/ice cream layers. After last freezing, I used 2 spatulas to transfer the cake to a nice platter, peeled away the wax paper sides & "frosted" the sides w/ vanilla ice cream, so you couldn't see the layers & sprinkled nuts on top. Prior to serving, I added whipped cream & maraschino cherries on each pc & in center. My only complaint is that it melted fast once serving & turned into a huge mess. After reading more reviews, this could be because I used sugar free ice cream. I'm going to try it again w/ full fat/sugar/etc. coffee & chocolate ice creams!!

Reviewed On: Jun. 29, 2009

I wanted to cut some calories, so I eliminated the oil, used leftover brown rice & egg whites. Boiled carrots for a few minutes in a deep pan in veggie broth. Scooped out carrots & used remaining broth to saute minced garlic & frozen shrimp. Scrambled egg whites in separate pan. Tossed rice, carrots, frozen peas & eggs in w/ shrimp & added soy sauce. YUM!!!

Reviewed On: Sep. 9, 2008