Like another reviewer, I could not "marble" the pie very easily either. Next time I will just skip the whole condensed milk/chocolate thing. The mix was great before I added that! My kids fought over who got to like the bowl!! I needed more cookies that the recipe indicated...20. I bet I could have used more for a better crust. This must make a smaller size crust. The filling was more than my crust...so the kids got a little bit of rich pudding after I finished. Adding the chocolate mixture at the end made it even higher! Definately try this recipe...but be prepared to make it your own with your finishing touches!

I followed other reviewers' advice: I added more cool whip to make a "lighter" taste. I was afraid it would be too rich. Then I only made it 2 layers instead of the three. It was made with five full sized bars side by side and then one bar cut in half longways. It made a larger layer. The next layer was just like this. After creating the layers, I put it in the freezer for a little while longer to set. Then I frosted the whole thing with the remaining chocolate layer mix with some extra cool whip added. This cake has so many layers of complimentary tastes!!! I will make this again. Next time I will get more IC sandwiches and make a bigger "cake"...still using only two layers. This is a great treat for those informal family get-togethers!

At 6:00 in the morning, the last thing I want to mess with is a complicated recipe especially when trying to get two kids ready and off to school. While I will try the method of folding the egg whites in the batter, I didn't this time. I mixed the dry. I then mixed the moist...whole eggs. I continued to make the waffles. They were fine in flavor. (I did need to add 1 tbsp more sugar...too bland. Even still it was not too sweet.) But next time I will add one less egg. For right now, these were okay. I'll continue to use the recipe and in the meantime I will start adding a little of this and taking a little of that until it is just right. I encourage people to give it a try. It is easy and the flavor is a good start.

This is great bread! But while I used the required amount of cheese the first go round, I cut it in half the second time. Also, I did not mix the egg in the cheese the second time (I forgot). It still turned out fine. This recipe is certainly a keeper! I'm going to look for more by this author! It is requested at all our family functions!

I have been searching for this recipe for the longest time. My husband's family is from Italy. His aunt makes rice balls for him every time we visit...but I have yet to get the recipe. This one is very close. I changed it quite a bit. I use the "Italian Meatballs" recipe by JoAnn usually the night before I make the rice balls. The next day I divide the leftover meatballs and divide them in 4ths. When I form the rice ball, I put a bit of mozzarella cheese and the 1/4 of the meatball in the center. The meatball is already flavored so I don't need to mess with ground beef prep on this recipe. Sometimes I fry the rice balls but, for the most part, I usually just bake them. They are artery clogging good fried. But baked they are still good without adding even more oil to the mix.

I am both happy and relieved that these were so good! I doubled the recipe with the converter feature. In the meantime I took some butter out for another recipe. Not thinking I creamed the shortening and the butter together. I then noticed that this was the recipe that did not call for ANY butter! But with the 1 cup shortening (doubled) and 1 cup of butter that can no longer be separated I doubled the recipe AGAIN! It needed about 1/2 cup more oats too. So now I have a great mountain of cookies for tonight's party and for tomorrow and the next day, etc. But they sure are good. The other recipe I planned to make was tossed because these were so good and I now had so many. Next time I will double it correctly and 1/2 will be shortening and 1/2 butter...I like the combo from this time. Also, I did not use chocolate chips or coconut...still good!

I only use 2-3lbs ground beef but reduced the spice amounts and added PARMESAN/OREGANO CHEESE: 3tbsp oregano, 3tbsp parsley, 3 tbsp grated parmesan/oregano cheese (Kraft makes this blend), 3 cloves garlic, 1 pkg onion soup mix and 1-1/2c bread crumbs. I took the dry ingredients and blended them in a food chopper (kids only think they hate onions!) I mixed it with the ground beef and baked...but watched the timing very carefully...it DOES NOT take 1 hour more like 1/2 hour. I put some of them in my sauce and let them simmer. (I froze the rest...it makes a lot more than 8 servings unless this is your main dish and even then it is a lot!) They were very good and I make them once a month to grab from the freezer for a quick spaghetti and meatball dinner.

This chicken had great flavor. However, the cooking time is way off. I made the butter as directed and indeed there was a lot of it. But I was able to still use it as accents for the rest of the meal...some in the mashed potatoes, a little on the steamed green beans, and finally some on the table to spread on the bread. I still had a lot left over, so I can use this later in the week for other things. I will make this recipe again and next time I will take into account that the time needs to be pretty much doubled. The flavor was what made the recipe. I am going to look for more by this person! :)

These cookies were very good! I did not use the extra sugar to coat the cookies. The cookies were sweet enough without it. Also, I did as another reader advised and added butterscotch chips. Next time I will try it without the extra chips. The recipe did not not make as much as indicated...chef's fault...as I ate more of the dough (better than chocolate chip cookie dough!)

By the time I finally got to bake the loaf of bread, it no longer even remotely resembled the recipe. I had to add gluten to it...1 tbsp. I also had to add more flour. It may have been due to the humid weather we have been experiencing. Without "real" directions, I had to make educated guesses and a lot of help came from all the other reviews. I did not use a bread machine. I never had any luck with these. I just used my Kitchen Aid and oven. The recipe had a lot of potential. It was indeed a very dense bread even with the gluten added. Also, it called for too much honey. I left the sugar out and it still was VERY sweet. I know you need some kind of sugar for the yeast but I think I could have gotten by with even less of the honey. The website needs to distinguish breads as either bread machine or oven baking. I am going to try this again when our hot/humid summer is gone. I have hopes for this recipe as I would very much like to steer away from the use of any white flour.