These are to die for! I followed the tip to use parchment paper to keep the filling from spilling over the 10x15 inch jellyroll pan. I did not grease the parchment. It worked like a charm and the bars came off the parchment easily. I think I did cook them a little too long as the middle did not move at all when I took them out of the oven. I kept them in a little while after the time indicated on the recipe, so next time I will stick to the recipe instructions. I let them cool completely, then lifted the whole thing out of the jellyroll pan by the parchment paper and placed it on my kitchen table to cut into bars. I took them to a church function where there were lots of other cookies, and they were gone in a flash. I got many compliments and a request for the recipe. I will definitely be making these again.

Reviewed On: Dec. 13, 2009

This is a great recipe. I am eating a low glycemic diet and was needing some new tastes in my life. Spaghetti squash is ok but not my favorite vegetable, but this is a fantastic way to incorporate it into your diet. I used a part skim 4 Italian cheese blend for the cheese, and used a chicken bouillon cube as that is what I had and it was wonderful. I baked it, covered, in a 350 degree oven for 30 minutes or more until it was hot through taking the cover off the last 10 minutes or so.

Reviewed On: Dec. 11, 2009

My staff sergeant son requested peanut butter fudge to share with his team for Christmas. I had never made it before so I tried this recipe. After reading the reviews, I didn't stir it once it started to boil and I got a big burned mess. So I tried it again stirring all the time and just following the directions exactly and it turned out great. I cooked it to 234 degrees F. checking it with my instant read thermometer. It is creamy and tastes great. I was thinking it should have a stronger peanut butter flavor, but I am having a hard time staying out of it so it must be that it is fine the way it is! The soldiers will enjoy it.

Reviewed On: Dec. 11, 2009