These are wonderful cookies. Extremely easy to make. I refridgerated the dough a little and it was very easy to work with. I didn't have any problem getting them out of the pan. I have a Wilton non-stick and they just came right out. I didn't even cool them for more than a few minutes. I did pop the peanut butter cups in the freezer for a few minutes as others suggested and that worked great. I put the sprinkles on and then put them back in the oven for about a minute to melt them into the chocolate better. Excellent cookies! Definitely a keeper!

Reviewed On: Dec. 19, 2006

This is a great summer salad! I omitted the fried onions and added a bit of red onion as well as red bell pepper, avocado and tortilla chips on top. I also added the veggies in with the lettuce individually for each serving so that the lettuce doesn't get droopy for leftovers the second day. I served it with some crusty french bread and a nice bottle of white wine. A great summer dinner!!

Reviewed On: Jun. 5, 2006

I made this for a bbq this weekend and it was a huge hit! My husband has already asked when I plan on making it again! I made the pie the day before and followed some other reviewers' advice by only making half of the whipped cream for the center layer and making the rest of the whipped cream for the top layer before serving it. That worked great. I also used a ready-made pie crust and pressed the pecans into the crust before baking it. I can't wait to make it again!

Reviewed On: May 31, 2006