I followed the recipe exactly with one exception - 3/4 cup milk chocolate chips instead of 1 cup semi-sweet. I found the texture of these cookies (I used unsalted butter) to be wonderful and the peanuts from the chunky peanut butter and the old fashioned oats were perfect. Oh, I did chill the dough for a bit since I was using butter and didn't want to run the risk of them spreading too much while baking. Really a great recipe - thank you!

seriously easy and delicious. I did add some garlic granules and used real butter instead of margarine. I tossed it with penne pasta, shrimp and some shredded parmesan cheese. I made a separate bowl for my son and tossed a bit of pesto into it at his request and that was good, too. This is a great base sauce for many variations and additions. thank you!

these are delicious! I used old fashioned rolled oats instead of quick cooking and worked just fine. thanks for the great recipe - I'm going to hold onto this one. looks great on a cookie tray and is easy to throw together.

YUM. these are soooo easy to throw together and turn out great every time. I make them with canola oil. I tried a version w/ splenda and applesauce to replace half the sugar and half the oil. YUCK. this recipe is a keeper just for the sheer simplicity, but the taste is wonderful, too. They turned out nice and fudgy, but held their shape, at 22 minutes in the oven.

yum! halved the recipe and it worked just fine - used shredded coconut in place of optional nuts (used a full 1/2 cup even though I was halving the recipe) and also used part brown sugar for the white sugar - so chocolatey and good texture...

this is a delicious, very versatile recipe. I would also call it very forgiving because I actually forgot to put in the baking soda and it still came out just fine! I made it with 1/2 a cup peanut butter chips and 1/2 a cup semi sweet chocolate chips and it was really good. Any kind of chip combination or substitution would work on this I think (or even no chips at all!) plus the addition of cocounut and or nuts would I'm sure work as well. I used old fashioned oats as they were all I had on hand but pulsed them a bit in my food processor to make them more like quick oats. Worked great. I was worried when I took it out of the oven after 30 minutes that I'd over-cooked them as the sides looked pretty brown thru the glass pan, but as it turned out it was perfect. They wouldn't have held together if I'd cooked any less time.

I've tried several of the recipes on this site for a no-bake choc/oat cookie and this is by far the best recipe I've tasted. Be sure and stir the mixture over MEDIUM heat so it has time to thicken before coming to a rolling boil. I used fat-free evaporated milk, old fashioned oats, and adam's natural creamy peanut butter and I'm really happy with how it came out. I think what makes this recipe so good is the evaporated milk instead of regular milk and the large amount of vanilla. I was worried about putting that much in but it made it taste soooo good.

this fudge is delicious and ridiculously easy. I used coursely crushed stick pretzels instead of nuts and fat free sweetened condensed milk since it was all I had on hand and it turned out great (although the texture might be slightly better with regular sweet. cond. milk) and was a good taste combination. you could easily vary what you put into this fudge...peanuts intead of walnuts for a more rocky road flavor...pecans and dried cranberries with the marshmallows for a more seasonal holiday taste...coarsely chopped toffee bars and marshmallows...mmmmmm I think I need another piece!

these are EXCELLENT. I followed the recipe to the letter, except I used a 13x9" pan. this made the layers even so the bars were really pretty when cut. I did have to bake the cake layer about 5 minutes longer than specified. Also, if you keep the bars in the oven the full 3 minutes to soften the mini marshmallows, it is no problem to spread them. It doesn't have to be perfectly smooth, either, so don't worry about how it looks, because when you spread on the choc/pb layer it covers up any imperfections. It takes quite awhile for the bars to set up in the fridge but once they are firm they cut into beautiful squares. this recipe is fairly time consuming but worth the extra effort. I was able to get 48 1" (approx)squares from the recipe using a 13x9" pan.

So delicious. Didn't use the chocolate chips - didn't need it! I scooped out each serving of the cake, topped with a dollop of vanilla ice cream and then scooped out the fudge sauce that is created at the bottom of the pan and drizzled it over it all. Incredible dessert, incredibly easy. Made it with my 4yr-old.

I figured out why many people are saying there's not enough crust! The recipe ingredients have been scaled to 1/2 the original and it is stuck at that serving modification but the instructions are for the original yield of 24 (2 dozen - see intro text under "submitted by"). So, of course half the ingredients would not really work in a 13x9" pan. Either bake the current modified version in a 9x9" or 8x8" pan or double the ingredients and bake in a 13x9" pan. They are good!! I would recommend pressing the butter/cracker mix down into the pan. I used fat free saltines and fat free s.cond.milk and pecans instead of walnuts with good success as well.

yum! but why cut off the crusts? I took my cue from my favorite italian restaurant that doesn't cut of theirs and they turned out great. Instead of brushing on the butter, I just tossed the cubes with the butter in a bowl. I also sprinkled on some grated parm before baking.

Used this recipe in my new Cuisinart Duo. The recipe made more like 1 1/2 quarts rather than two but I'm glad that I divided the mixture between the two cannisters because it expanded more than any recipe I've tried so far. I used all half and half instead of light and heavy cream since it is what I had on hand. Figured I might lower the fat content a bit but still get the creaminess and I was right! I would consider this a great base recipe for other add-ins besides marshmallows and pecans, too - it's just a great chocolate ice cream and very easy to make compared to the custard based kinds.

This was so nice to be able to make in the bread macine! This is a great base recipe and is going to be a really great crust to use for calzones with different fillings (the sky is the limit with this crust) and for pizza (it would make a great pizza crust). I added a tsp of garlic powder and a tsp of italian seasonings to the dry ingredients before putting in the machine. I used what I had on hand for the filling this time - canadian bacon which I cut up and browned a bit, Easy Pizza Sauce III from this site (terrific!), and part-skim mozarella. I also brushed a bit of olive oil on before baking and then 10 minutes before I took it out I brushed a little melted butter on and sprinkled with grated parm for a nice finish. The dough was a bit sticky to get out of the machine but with floured hands and a little patience it came out and I absolutely did not need to add any more flour - didn't want it to get tough!! (just keep those hands floured and it'll be fine). I do think I'll let the dough rest a bit before rolling/pressing it out next time - it was pretty elastic and it took some time to get it pushed and stretched to the shape I needed. The braiding is going to take some practice but it still looked cool even with some of my stray strands here and there. Thanks for the recipe Kevin - my bread machine is going to see the light of day a lot more now! :)

YUM and easy! Can't beat that. I was a little nervous about so much oregano and paprika but it was great!!!! I used a couple of tsp minced garlic from a jar instead of dried since that is what I had on hand - worked fine. I really like the taste and texture of this sauce. It was perfect for the calzone (Bread Machine Calzone from this site) I made both inside and for dipping. Can't wait to try it on an actual pizza next.

Delicious and so easy! Kids (4yrs and 1 1/2yrs) loved them. I pulsed the butter into the dry ingredients using my food processor with good results. Don't process too much, though, or the oatmeal will get too fine. I used spreadable fruit instead of jam and it worked great and probably cut down on the sweetness. Be sure to press the top layer down before baking! I agree with another reveiwer - you don't have to grease the pan before putting in the foil but you definitely need to grease the foil!

oh my gosh I just had this and it is sooooo good. Comfort food at it's best. I even used all lowfat/nonfat ingredients (fat free sour cream, fat free condensed soup, 1 cup fat free sharp cheddar, 1 cup 2% sharp cheddar, Simply Shredded frozen shredded potatoes, lowfat wheat thins made into crumbs in the food processor, 1/4 cup melted Smart Balance trans fat free margarine) and it was still SUPERB. I divided the mixture into 2 8"x8" pans and topped one with 1/2 the crumbs and 1/2 the melted margarine and baked it. The other pan is in the freezer with a baggy of the crumbs on top, ready to bake for another scrumptious meal. YUM!

this tasted really good but made as is it would only serve 2 and is pretty onion-y. I would recommend doubling the amount of spinach and leaving the other measurements the same. This would make a wonderful "bed" for sauted chicken breast.

was cleaning out the pantry and used all sorts of cereal mixed together with great results (wheat chex, kashi go lean, kashi good friends, toasted oats, rice crispies). I also added a heading 1/2 cup shredded coconut to it - YUM! As I was mixing in the cereal it seemed like I could add more and still be ok so I added about 3/4 cup more cereal and it mixed in fine. Love that I can use up all those bottom of the barrel cereal boxes from the pantry in one treat.

I made the chocolate version using unsweeted cocoa- delicious. After mixing it up (I added the cocoa in at the beginning - works fine) I added another tablespoon of cocoa for a slightly more intense chocolate flavor. This is so easy to make and tastes just as good as store-bought but WITHOUT THE TRANS FATS. The very first ingredient in store-bought frosting is partially hydrogenated oil!Gross! So, feel good making this frosting for your kids! Note: The color is a light creamy brown.