Yum! I was getting ready to leave for a vacation, and was concerned about some zucchini I had been given going bad while I was gone. I also happened to have blueberries that I also didn't want going bad. Perfect solution! I followed other user's suggestions, and used 1 cup of applesauce instead of the oil, and was happy to increase the fruit content. It was so easy, my 2-year old even had a blast helping by both mixing, and adding the blueberries all by herself (one at a time, but hey, she was happy). I made 2 full-size loaves and baked them for 1 hr. 15 min and they came out perfectly. Nice and moist, slightly dense. I still have one large zucchini left. Debating whether to take it on my trip and make another batch while away.

Reviewed On: Jul. 31, 2010

I enjoyed this soup. Simple to make and put together (once I figured out how to peel a cooked butternut squash, that is). The spices were just right. May also taste good with pumpkin. I was also impressed with how creamy it actually got. I tried it both plain and with a dollop of light sour cream, and the sour cream truly adds to the richness, I liked it best with it. My husband didn't care for this soup, he said it was "too sweet", but he refuses to eat any vegetables, so I don't count his opinion. I'm not giving up on this soup despite his input, I liked it and will continue to play with it.

Reviewed On: Oct. 18, 2006

I made this tonight and all I can say is WOW! It was fantastic. My husband at first poked at it curiously and asked, "What's the green stuff?" but proceeded to inhale it. The taste was so sophisticated, yet it all came together so simply. I read a few other people's reviews and followed some advice: I used Meunster cheese inside and sprinkled shredded Italian blend on top of the breasts during the last 5 minutes of cooking. I read that some were having trouble with the chicken getting dry, so I cooked it for 35 minutes at 375, but also added a splash of white wine to the pan and covered the dish while baking, so it stayed quite moist. Bravo, I'll definately be making this again.

Reviewed On: Jun. 19, 2006