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"These are very good. I wanted to make them lower fat, so I used extra-lean ground beef and I didn't fry them. Instead, I shaped them into small patties and grilled them on my indoor grill, and then transfered the patties to a skillet and added the wine. I didn't use any oil at all. They turned out very well. A nice blend of flavors. I served them ..."
Oct 9, 2002 on Food.com
"Okay, first of all, after beating together the first 7 ingredients, I licked the beaters, and WOW! That's the best tasting dough ever! If anyone is inclined to eat raw cookie dough, you've got to try this mixture! So light and fluffy and buttery! The finished bars were also very good. I was pleasantly surprised that the the dough that tasted like ..."
Oct 7, 2002 on Food.com
"I made this for a party, and it was a huge hit! It was absolutely delicious. My friends were delighted that two of their favorite flavors, cheesecake and cookie dough, were together in one dessert! I actually forgot to put the mini chocolate chips on top, but I don't think anyone minded. It disappeared quickly and I received many compliments and r..."
Sep 25, 2002 on Food.com
"This is wonderful! Very creamy and flavorful! I think this would be great to take to a potluck. I don't have an 11 x 7 dish, so I made it in a 9 x 9 pan, and it turned out fine. Like the discription says, it is very sweet, so I think those without much of a sweet tooth might only want a small piece. I personally could eat the whole pan (but I won'..."
Sep 17, 2002 on Food.com
"Oh, yes! These squares rocked my world! Amazingly delicious! They taste exactly like Reese's when you eat them at room temperature. If you eat them right out of the fridge, the texture isn't quite right. (Well, unless you usually refrigerate your Reese's Peanut Butter Cups, I guess. ; I did have a little trouble getting them out of the pan, so ..."
Aug 8, 2002 on Food.com
"This is so good!!! I used fat-free sour cream and still found that it tasted so rich that I couldn't eat very much of it! (That's a good thing! Thanks for posting this! :"
Aug 8, 2002 on Food.com