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Quick, easy, and baked up beautifully at 8 minutes/batch (as per another reviewer's suggestion) in my gas oven. I would like more peanut butter flavor though, so next time may replace some butter with peanut butter.

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Zucchini Bread with Cinnamon Sugar Topping

Reviewed: Jun. 18, 2011

This is pretty good. LOVE the topping; jazzes up the recipe. Thinking it could use a little more flavor, somehow. Maybe some more cinnamon or something? I like it a lot better than the first recipe I tried; the batter is much more of a batter than the other was, which was way too dry, scary dry LOL. I believe I've found a keeper in this one :-)

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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jun. 14, 2011

This is pretty basic. It really confused me while mixing. When you add the dry ingredients to the wet, it seems to seize up. I was panicking and trying to figure out if I should add more oil or what. I dumped the zucchini in and stirred, and it got more moist at that point, but it makes a much thicker batter than I have ever experienced with zucchini bread. Also, I used whole wheat flour, 1/2 cup of brown sugar, and the rest of the sugar I used Splenda. Tastes fine!

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Slow Cooker Chicken Stroganoff

Reviewed: Jul. 16, 2010

Very yummy -- but rich!

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Chicken Salad I

Reviewed: Jul. 15, 2010

It's okay. I used ranch dressing b/c I detest Miracle Whip (assuming that is what the recipe calls for). I added some bacon. If I made it again I would use more bacon & add some red onion, and use frozen peas. Good "base", just needs something more.

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Slow Cooker Beef Barley Soup

Reviewed: May 16, 2009

I gave this a 3-star rating, because to be honest I did not try the soup as it ended up. I was trying to re-create a thick barley soup we had at a restaurant. I started with this recipe in the crock pot, then when it was done I transferred it to a pot and added a blonde roux (recipe on this site as well). Yum yum yum!! Perfect :-)

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Creamy Peanut Butter Fudge

Reviewed: Dec. 23, 2007

The flavor is good, but I've run into the problems that others seem to have had -- crumbly fudge. I measured with a candy thermometer to the soft ball stage, and let it cool, but I guess it did the "seizing up" thing. I may give it another try, this time: 1) Just boil for 7 minutes, forget the thermometer 2) Don't stir during boiling (the instructions don't say if I should or not, and I am afraid to let sugar, butter, and milk boil without stirring! I guess that's the wrong thing to do). 3) Use a larger pot

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1 user found this review helpful