Great recipe! What a delicious way to eat your fresh veggies. This dish was appealing to the eyes with all of the beautiful colors as well as flavorful. I made a few slight changes - added a small sliced onion, one small can of tomato sauce and some italian seasong. I ommitted the oil and just used butter to sauté the chicken, as well as added a little salt, pepper and italian seasonings. Served over penne rigate. Mmmm....left overs tomorrow!

Reviewed On: Nov. 3, 2009

I won grand prize at our parish festival last summer with this recipe. It's absolutely to die for! I use raspberry preserves instead of fresh raspberries. Saves a lot of time!

Reviewed On: Jun. 23, 2009

One word: FABULOUS! This was my first cheesecake ever and it turned out perfectly. I really did my research before I started and it paid off. The changes I made: added 1/2 tsp. of pumpkin pie spice, doubled the crust using half ginger bread snaps and half graham cracker crumbs, and preparing the batter before the crust and allowing it to chill in the fridge before swirling. Also, I put it in a water bath while baking and after 40 minutes at 350, I shut off the oven and let the cheesecake rest for the last 15 minutes. No cracks at all! Everyone at Thanksgiving said it was too pretty to cut, but tasted just as good as it looked.

Reviewed On: Nov. 26, 2007