I made over 300 of these for our fellowship's Vacation Bible School and everyone LOVED them. We baked them right there on the campus so they were still warm and nicely gooey. I didn't bother with the white chocolate drizzled over the top to make things easier. (I also made one that had a York peppermint patty in it instead of a Rolo and that one was even better than the original.) Mine didn't look like the ones in the picture. Mine flattened out a lot more and had deep cracks like molasses cookies. Now, if you'll excuse me, I need to print up copies of the recipe for the many people who requested it from me.

This was interesting but a little strong for a whole bowl of it. It was more of a novelty to taste than a soup you'd want to eat a whole bunch of. I used half a cup of coconut milk instead of the sour cream to further the Thai flavor.

Remember, this is rice that you are supposed to serve with something else. It's merely a part of the main dish, so if it's a little bland by itself, that's okay. This went great with the ginger pork and vegetables I made. My son said he loved it which is a rarity. I only used about 10 ounces of coconut milk and added 4 more ounces of water to make up for it.

I'm happy to report that my daughter said, "This is kinda good," and my son, when asked how he liked it, responded, "It's fine." That's almost praise from the two of them. I pureed the vegetables after sauteing them, along with the apple (I knew my kids would NOT go for chunks of apple in their "chicken" soup.) I liked it that way because the broth was nice and thick. I probably would have added a bit more curry if I wasn't serving it to my two picky palette kids. Anyway, it was a nice change from the normal chicken and rice soup and quite healthy with all those veggies. I used a small can of evaporated milk instead of cream. Good stuff!

This was so good. It was very creamy and smooth. I think I ended up adding 2 cups of water (the recipe doesn't tell you a certain amount). I'll definately make this again.

This does taste good, but mine turned out very soft. When I got to the stage where you mix in the peanut butter, I thought I had failed because it was absolutely liquid. I poured it into the 8x8 pan and stuck it in the fridge. It did harden up a lot, but I think that if I just left it on the counter, all the pieces would run together. My son described it as a really delicious, creamy, thick frosting as opposed to a fudge. So it tastes good, but the texture is somewhat inconvenient if you want to serve fudge. I don't know what happened. I boiled it for the right amount of time. I did use an organic peanut butter that was a bit runnier than the normal 'Skippy' or 'Jif'. I might try this again, but cook it longer. We'll still enjoy it, but perhaps with a spoon.

Thanks for giving my bread such rave reviews! I'm glad others like it as much as I do. Yes, it is supposed to read 3 whole eggs, not 3 tablespoons of eggs. I wonder if that can be changed on the recipe. Happy baking!

I thought this was great but no one else in my family was very enthusiastic about it.

This was good, but not as fabulous as I'd hoped.

I gave this stuff 4 stars because the taste is fabulous. However, I wouldn't call it frosting. It's more of a paste. The cake I made was delicious but it didn't look very pretty. If you want really spreadable frosting then you should look elsewhere.

This was okay. The combo of Italian and Ranch dressing was a bit odd. I think we would have liked it better if I'd sauteed the veggies and meat in butter instead.

No one in my family cared for these.

Sorry, maybe we're just not fans of fava beans. When I opened the can of favas, I saw that they had this thick goop all over them. I tried to wash it off but it wouldn't rinse away. So when I put everything together, it was still thick and goopy. Maybe that's just how favas are; I don't know. We liked the rest of the stuff.

This was good, but a little too sour. Next time I'll cut the lime juice in half. Also, I substituted pinto beans for the black beans which I'm glad I did.

This is great. I doubled it and poured it over a salad composed of romaine, cucumbers, black olives, avocado, tomatoes and two drained cans of flaked solid albacore. Then I sprinkled the whole thing with some garlic salt. Serve it with some toasted sourdough and it's a meal.

When I was a kid, I had to eat oatmeal for breakfast and I wasn't allowed to dress it up with sugar, butter or even honey, so for years, the mere thought of oatmeal was enough to make me gag (I know, I know, Oliver Twist would've been quite pleased to eat my portion, even without sugar), but when I saw that this recipe tasted "custardy" I had to give it a try. I'm glad I did! I used brown sugar instead of honey and I added 1/4 teaspoon salt. This will be great on cold winter mornings.

These are excellent. My husband and son don't like regular rice krispy treats but they both loved these. These are more substantial and flavorful. Two tips: 1) To make pressing the mix down in the jelly roll pan easier, put a plastic baggie on your hand like a glove and spray the "palm" side with cooking spray; then you can press it down evenly with your hand and not mess with a buttered spoon. 2) Sprinkle the chocolate and butterscotch chips over the top of the still warm, newly pressed down krispy mix; the chips will melt and you can smooth them out with a butter knife so you don't need to clean your double boiler. If they don't melt enough, just slip the pan into a low temp oven and watch carefully until they start to glisten; then you can spread them out. This recipe makes a lot.

Yum! Just make sure you don't accidentally roll the chicken in the spices as if you were breading them like I did. I was out of spices by the time I got done with the second piece of chicken. It worked out fine eventually, and was it ever good.

When I first read the list of ingredients, I thought, "Gross!" (pineapple and eggs together!?!) but so many people raved about these burgers in the reviews that I decided to give them a chance. Well, first of all, they are completely impractical. They were literally 5 inches high--Even Mick Jagger couldn't get his mouth around that. When we pushed down the top, things would squeeze out and shoot across the table. As for the taste, it wasn't bad, but if I did it again, I'd leave off the beets, egg and pineapple which leaves you with your basic bacon cheeseburger. My husband liked them better than I did. I won't make them again unless he requests them.

I love roasted veggies. I reduced the potatoes to just three and added about 20 baby carrots. When there were only 5 minutes left to roast it all, I added 1/2 a cup of frozen peas. This variated it a bit, adding taste and color.