Oh my stars, this is good! I made modifications as per other reviewers: Use 4-5 apples, blend them with 1/2 C sugar + 1 Tbsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg. Make 3 "layers" of the cake, 2 of the apples. Use 1/2 cup oil, 1/2 cup apple sauce. Mine baked for 71 minutes. And last but not least...top the warm baked cake with caramel glaze: 1/4 butter, 1/4 cup brown sugar, a tsp or so of milk or cream. Bring to a boil, let cool slightly & drizzle over the cake. I think one slice is worth about 30 WW points, but honey...it'll take ya to a place you've never been...go for it!

This is wonderful, and easy to make variations. We went with an Italian theme, using 2 cups of shredded Italian blend cheese, 8 oz fresh mozzarella, one small zucchini, sliced thin, 1/2# Tofurky brand Italian Sausage, slice thinly. I had an abundance of leftover hamburger buns, and I dried them completely before making this dish. Oh - also added 1 1/2 cups seeded fresh tomatoes. Delicious!

This was surprisingly good. I too had some pepper jelly to use up, and this dressing recipe is fantastic. The whole salad is good, and lends itself to many modifications. Thank you Sarah!

This is a very good recipe. I made it exactly as directed. I think it would be good with just the zucchini (no banana)as well. I baked the full batch in a bundt pan...it was huge! When baked it went just past the top of the pan.

This was wonderful. Great way to use up garden veggies. I used a blend of zucchini, eggplant, green pepper and onion. Double spices as recommended and used half the cheese. It was very cheesy...can't imagine using the full 2 cups. I also doubled the rice. Fantastic! Thanks, Debi!

Yum! I simplified things a bit and stir fried all the veggies at once. I did not add water or the extra ginger at the end. I used 1 tbsp veg oil and 1 tbsp sesame oil, and a different variety of vegetables. We loved it!

My family loved this. I stuck fairly close to the recipe - used chili beans instead of ranch-style beans...which may be the same thing (I'm not sure what ranch style beans are & couldn't find them in the store). Added 2 stalks of celery and some green pepper when I sauteed the ground beef, and I used frozen corn instead of canned. Excellent! Thanks, Smayo!

We really enjoyed this. Made two small changes - used all bbq instead of 1/2 ketchup, and baked in a muffin tin - that way it bakes faster + you get more of those great crispy edges. Thanks Sal!

This was wonderful. I made a few changes - cooked the rice first, because I haven't always had the best of luck using uncooked rice in baked dishes. Sauteed the cabbage in a little butter with 1/2 tsp cajun seasoning, mixed everything together and stirred in about another 1/2 tsp of the cajun seasoning - I used the cajun seasoning in place of all the other spices. Topped the whole works with the cheese and baked it at 400 for 20-25 mins. Perfect!

These are soooo yummy! The only change I made was to use 1/2 sour cream, 1/2 cream cheese. They freeze well too, just bake them a little longer. My dad, who usually eats only because it's necessary for survival, has requested these often, especially with meatloaf. Eat up! This are great!

This is a great recipe and wonderfully easy to make. I used orange jello and it was excellent. There's nothing gourmet about Jello...but I'll tell ya, my family loves it whenever I make it, so what the heck...have some Jello tonight! This recipe is delish!

This is an attractive and delicious salad that's very easy to make. I served it with the Ab Fab Greek House dressing from this site. I bought a red onion just for this recipe and forgot to add it...it was still wonderful! Thanks for the recipe, Jen!

We received dandelion greens this week from the CSA we belong to. We had never eaten them before, and this recipe sounded good (everything's better with bacon...right?). It was OK. I think the issue is that we just weren't wild about the dandelion greens - they were fairly tough and bitter. We did saute them with the onions as suggested by others - can't imagine eating them raw. If you love dandelion greens - I am sure you would like this recipe. I did have a little trouble with the sauce - came perilously close to having scrambled eggs. Quickly removed the pan from the heat (which was my mistake...the recipe does not say to have the heat on). It got very thick, so I quickly stirred in some cream. The sauce turned out fine and tasted good. Thank you Kasia2 for submitting the recipe. It was fun to try. It doesn't seem fair to give it a 3 when we just didn't like the greens...as I said, those who enjoy dandelion greens will no doubt like this. It's a lovely blend of flavors.

Fabulous! I served it with Asian Grilled Chicken from this site.

When I added the evaporated milk to the boiling mixture, it immediately curdled, and the whole deal was ruined at that point...help! Lucile - if you have any advice - please share!

This is a great recipe- relatively quick to make and with great flavor.