Holy moly these are ridicuously awesome! They are exactly as the author describes. My go-to pb cookie recipe from now on!

Tasted better than the ones I've had from the grocery store. Of course, mine was made with an extra dash of love, so that was probably why! :)

Very tasty, tender shortbread! Jen, if you followed the recipe exactly, I think your tasters just may not have been accustomed to the taste of shortbread. Perhaps they expected it to taste like a chocolate chip cookie without the chips? Just a guess.

Used the breading mixture on boneless pork chops and was very pleased. Can't wait to use it on chicken soon!

Made these for my friend's birthday (they are her favorite). She (and our coworkers) loved them! Just like the ones I remember from childhood. Be sure to follow the cooking instructions precisely, and there should be no problems with set-up.

Made this for a friend's birthday as it is her favorite dessert. Turned out great! I upped the vanilla, used three bananas, only egg whites, and almost a whole box of vanilla wafers, but I followed everything else as written. Had no problems with runniness, stickiness, etc. I think the trick may be to stir (constantly) with a whisk so that air gets in to the pudding, preventing lumps and allowing it to cool more evenly. I would agree that if you plan to get 18 servings out of this, they will be tiny. I really couldn't see any more than 12.

I saw this exact recipe(except that whole tbsp of egg thing, which I agree with scotbo is definitely weird and unnecessary), using real sugar, on another website, so I thought I would try this one as I try to reduce sugar in my baking whenever possible. Boy am I glad I did, as my friends and coworkers loved them! My only regret is that reviewers on the other website seemed to think the cookies were too "peanut-buttery" using the recommended amount, so I reduced the PB in my cookies to be safe. They would have been SO MUCH BETTER if I had used the amount called for in the recipe (and maybe even a bit more). Great cookies!!!

Don't see how this would work (i.e., how the rolls would set) with mayo, so I subsitituted cream cheese and it was tasty! I also used turkey cold cuts and didn't add the bacon. Good stuff!!!

Very good! Used green onions, fresh dill, and omitted sugar. Turned out really well!!!

Awesome banana bread with recommended changes (brown sugar, spice, vanilla)!!!

Just ok, IMO. Have made much more moist, flavorful breads. Definitely needs more spice and maybe some raisins.

Pretty good, but there's something missing that I can't put my finger on. In the recipe's defense, I did use Splenda brown sugar instead of regular, but that usually doesn't compromise taste. I also added a splash of vanilla and a handful of chopped pecans, and they seemed to work well in the recipe. The bread is very moist and not overly sweet, which is good. I will keep this recipe and maybe try some other modifications to see if I get a better result.

Very good muffins!!! I used frozen mixed berries, half sugar/half Equal in the recipe and no topping (diabetic), and I threw in about a teaspoon of pumpkin pie spice (I can't live without that stuff!). They still turned out great even with the changes. I would also suggest mixing the dry ingredients first, then coating the berries in that mixture. Make a well in the center, then add the wet ingredients. Moist and flavorful!

Satisfied my sweet tooth without having to turn on the oven (which I HATE to do in the summer)! Was looking for a no-boil, no-peanut butter recipe that used things I already had on hand, and this one fit those criteria perfectly. I wanted to cut fat and sugar, so I subbed in light butter and about 1/4 c Equal. The cookies still set up perfectly and taste great.

Excellent recipe!!! I always use more brown sugar than white in cookies (keeps them more moist), so I modified the sugars to 1 1/4 brown, 3/4 white. I did a batch with cinnamon chips and a batch with Craisins and pecans. A co-worker who is the same age as my mom said that they were the best oatmeal cookies she ever had. WOW!!!

Excellent recipe!!! I baked it in a 9x13 pan and made my own cream cheese frosting, and my family and friends raved at Thanksgiving! The only change I made was 1 c white/1 c brown sugar, and it came out great...will definitely make again!!!

I had half a can of pumpkin puree, so I halved the recipe to make a batch of muffins. I used half white/half brown sugar, and I added all the individual measurements of spices and used that amount of pumpkin pie spice instead. They turned out great! Everyone at work raved...and they really did taste even better the second day!!!