Excellent and easy. Followed the recipe and the comments to the T and these are now a new family favorite. I used a mini muffin pan, baked exactly for 8 minutes and had the chilled peanut better cups ready to go when I took the cookies out of the oven. I pressed each peanut butter cup into the cookies and chilled them in the refridge until they were cooled. Excellent. My son in law who is a chef almost ate the whole batch. Use caution around hungry cookie monsters.

Reviewed On: Dec. 28, 2011

I made a few changes based upon available ingredients and this recipe was a huge hit! I only had a little rubbed sage and I was making 8 pork chops. So I added rosemary seasoning mix to the sage thinking I like rosemary on pork. I think you can season these pork chops with herbs that you enjoy. I also didn't have lemon except sliced thin from a previous nights fish dinner. So to add the lemon, which is so key to this recipe I added fresh squeezed lemon juice (about 1/2 a lemon) to the egg dip. I didn't fry these as I don't like to fry for my family. I dipped all the pork chops and put them on a cookie sheet lined with parchment paper and placed them in a 425 degree oven until done. They browned nicely and had a great crispy coating. My family raved about them. Thanks for a great recipe.

Reviewed On: Mar. 31, 2011

Made this for school lunches when I was out of desserts to pack...took 5 minutes and was so easy. I combined all of the dry ingredients in the pan, then added organic low fat milk and stirred with a wisk until it came up to gentle boil and thickened. I added vanilla. Omited the butter. All I can say is wow. delicious, satisfying, fast and very special. It's a keeper. Low in fat and I got a serving of milk into my kids.

Reviewed On: Apr. 14, 2010