This recipe works great and has become my go to recipe for no bake cookies. I do find that butter instead of margarine is key (but some may feel it is a personal preference), and although regular cocoa makes a good tasting cookie, I find that using dutch process cocoa makes for a superb flavor with these. Only other thing is that I almost never have chunky peanut butter in the house, so use creamy peanut butter in its place. As for any changes to amounts, I guesstimate on peanut butter - so when I make these the peanut butter may be a little light or a little heavy. Either way they have turned out good. Also with the vanilla, I have used both vanilla extract and vanilla bean paste. Both give the same results.

I've been making this recipe since 2004 and my family enjoys it. I have made it both as written and also with slight tweaks. It is tasty both ways. For those times I don't have cream of wheat in the house, I have used crushed ritz cracker crumbs and they give a good taste in the recipe. For the past few years I have come to prefer the ritz cracker crumbs in this recipe instead of cream of wheat. In the past I've also substituted cream of celery soup for the cream of mushroom with excellent results. This recipe is excellent served with mashed potatoes or with egg noodles. Thank you Jessica for sharing this.

This is a delicious slaw recipe and one I've been using since 2007. It gets rave reviews anytime I make it for family or friends. I have made it both as the original recipe and also with my changes. I've found that my family prefers it when I use onion powder instead of the fresh onion added in - but if using fresh onion, the sweet onion that is finely chopped works best for flavor. Also I prefer apple cider vinegar instead of white vinegar in the recipe. For the vegetable oil I use extra virgin olive oil. Only thing I add that isn't in the recipe is some black pepper. This is a great slaw recipe and one that is better than any of the slaw dressings that are available at the store.

This is a delicious slaw recipe and one I've been using since 2007. It gets rave reviews anytime I make it for family or friends. I have made it both as the original recipe and also with my changes. I've found that my family prefers it when I use onion powder instead of the fresh onion added in - but if using fresh onion, the sweet onion that is finely chopped works best for flavor. Also I prefer apple cider vinegar instead of white vinegar in the recipe. For the vegetable oil I use extra virgin olive oil. Only thing I add that isn't in the recipe is some black pepper. This is a great slaw recipe and one that is better than any of the slaw dressings that are available at the store.

I made these for my family today. I followed the recipe exactly other than using miracle whip instead of mayo. I also added some black pepper to the meat while it cooked. Flavor was excellent (5 stars for flavor) and reminded me of Krystals/White Castle burgers. Dinner rolls used were King Hawaiian sweet rolls. I found the rolls got hard on the bottom and slightly hard on top even though I pulled them from the oven early. (4 stars) I wonder if through some experimentation if the buns could be steamed to more closely resemble the Krystal/White Castle buns. Clausen refrigerated pickles were sliced and added to the sliders. They lent a nice taste to the sliders. Thanks for sharing this recipe, it made for a meal that could be prepared quickly (prep time). Overall I would rate this 4.5 stars.

I made these for my family today. I followed the recipe exactly other than using miracle whip instead of mayo. I also added some black pepper to the meat while it cooked. Flavor was excellent (5 stars for flavor) and reminded me of Krystals/White Castle burgers. Dinner rolls used were King Hawaiian sweet rolls. I found the rolls got hard on the bottom and slightly hard on top even though I pulled them from the oven early. (4 stars) I wonder if through some experimentation if the buns could be steamed to more closely resemble the Krystal/White Castle buns. Clausen refrigerated pickles were sliced and added to the sliders. They lent a nice taste to the sliders. Thanks for sharing this recipe, it made for a meal that could be prepared quickly (prep time). Overall I would rate this 4.5 stars.

I made this when I couldn't find my usual broccoli cheese soup recipe in my book of recipes. The taste is excellent and like what I can get at a restaurant. My wife has requested that I make this recipe again as she likes it better than the recipe I usually use. Since I didn't have frozen broccoli, I used a large head of fresh broccoli cut into pieces (and some of the middle and upper stem sliced thin and cut into pieces too). Butter was also used instead of margarine (I don't buy margarine and always have butter in the house). I used 1/2 of a large onion and guesstimated on the amount of velveeta cheese (on a 32 oz. block I used what I figured was close to 1 1/2 pounds). Instead of white pepper, regular black pepper was used along with a touch of sea salt. I'll definitely make this again. It is wonderful served with a fresh baguette (sliced). Also I'm wondering how the recipe will do with less velveeta and some butterkase cheese, gouda cheese, or colby jack added.

I have made this recipe about 10 times and it is a family favorite! I use sour cream instead of the yogurt (I made it once with yogurt and my family prefers the version made with sour cream instead of yogurt). From making this I have found that substituting fresh chives for the green onions works fine (for those times when I had no green onions but my chive plants are always producing). Also I have found that when I have no jalapenos that tabasco peppers work as a good substitute (I grow tabasco peppers in my garden). The one time I used a habanero, my family said it was a little spicy for their tastes - but I enjoyed the extra heat of the habanero (with any pepper I don't clean out the seeds, I just dice and add it in). A tip I used from another review is to heat up some oil in my cast iron skillet and to "heat up" the tortillas about 3-4 seconds each side before putting the filling in. This makes for an easier time rolling/folding them and IMHO it also gives the tortillas a better taste. I usually use corn tortillas, but have used flour tortillas the same way in this recipe with great results. I would also like to give a big thank you to the poster of this recipe, as my family loves eating these.

This cookie recipe was simple to make, but it didn't get the oohhhs and aaahhhs from the family. If I make them again I'll subtract out the almond extract and add more vanilla. I must admit that my little girl did have fun helping me put these on the cookie sheet. :)

I've made this cake now at least 8 times and it never seems to last! Everyone always enjoys it and goes for seconds and thirds. I don't change a thing as the recipe is excellent as is. One thing I do for the buttermilk is use whole buttermilk (like a bavarian style) instead of low fat buttermilk. This is just my preference, and what I buy when at the supermarket (plus whole buttermilk is excellent for biscuits). Thanks for the great cake recipe - I will continue to make this for a long time!

Excellent tasting - reminds me of the monkey bread that I used to get a long time ago from an old girl friend of mine. I'll definitely make this again, and wouldn't change anything.

A very excellent, tasty, and easy to make dish! Only thing I did different was add a touch of sugar. Thanks for the great recipe!

very tasty and makes a nice flaky crust. This was a hit at a get together when I used this recipe to make crust for an apple pie.

I followed the recipe and the pudding turned out great! Super chocolate flavor and creamy. It tasted great both warm and cooled. Maybe next time I will try this as a chocolate cream pie filling!

I made this the other day with some fresh picked Alabama blueberries and it turned out great. I didn't have any nutmeg only - so I used pumpkin pie spice instead. Also I used almost 3 cups of berries instead of two. The crust turned out as described. I would describe it as nice and crispy on top; yet it was softer on the inside. The secret to a good topping is butter instead of margarine (for those that cook with margarine). I am definitely going to make this again.

I have now made this recipe around 10 times and have found this is the closest to "what grandma used to make". I have found that this recipe can be doubled for taking to a dinner party. Also everyone who has tried it raves about how good it is and how it is the best tasting 'nana puddin' they have had in a while. One thing that I have found improves the flavor greatly is to use more vanilla and also to use butter instead of margarine. Thanks again for the great recipe!

My family and I really enjoyed this recipe. I used cream of celery soup instead of the cream of mushroom - and also used cream of chicken with herbs instead of plain cream of chicken. Also I found fresh brocolli works great in place of the frozen brocolli. Thai Jasmine rice works great with this recipe too! Thanks for a great and easy recipe.

This recipe is excellent! I did find though that the top browned more than I liked so would probably bake it covered for part of the cooking time next time I make this. To take away from the browned appearance (which could be the oven I used) - I used some sliced mozarella on top and let that melt for a few minutes in the oven before serving. Also looking through past reviews helped me to tweak the recipe slightly. I used half the mushrooms, but did add a package of frozen spinach (thawed of course), about 4-5 oz. shredded carrots, and one small zuchini sliced thin. Also instead of the 15 oz. ricotta I had a 22 (or was it 24) ounce ricotta that was used instead. I would gladly make this recipe again and find it to be a healthier way to enjoy lasagna. This dish went great with a spring mix salad. Another serving suggestion is to have some warm french bread with extra virgin olive oil for dipping the bread in.

This is a wonderful recipe. I have made it 3 times and I usually don't have any left overs. My wife isn't as fond of onion as I am (she doesn't like the size I dice them I guess), so I used onion powder instead of fresh onion. Also I add garlic powder. For the cream of chicken soup I used cream of chicken with herbs the last two times I made it and it gave a nice flavor to it. All in all a great and easy recipe to make (just don't forget to thaw the potatoes).

Not quite like my grandma made, but it is a great crust recipe. I found it to go best with apple pie.