This recipe helped me re-invent some left-overs! I used left-over pot roast in place of the chicken...it was fabulous. I can't wait to try this as-written, with chicken. I was also short on time so I layered the items like a lasagna...and it worked out fine.

Although I'm not a big fan of pork, I liked this recipe and DH and friends couldn't get enough. I grilled it - yummy! Will be repeating again SOON!

My new favorite salad - and the dressing is wonderful for other salads too! I followed the ingredient list and amounts as written but put it together a bit differently. I used my vita-mix (blender) and put the sugar, worchestershire (sp???), paprika, onion, and vinegar in the container - then slowly streamed in the oil (I used a canola blend cause it's all I had) with the blender on medium. Then I transfered it to a small container and stirred in the poppy and sesame seeds. This really incorporated the ingredients and the dressing takes days to separate (and even then it's only a little bit). I also used a head of leaf (Romaine the second time I made it) lettuce with the spinach and used a whole container of strawberries and eyeballed the almonds (probably used way more than called for - but was yummy). I did not tear/cut the spinach but left "as is" from the bag. It was a hit at the picnic I took it to. We had to travel several hours to get there so I kept the cleaned, dried, and torn lettuce in a zip top bag. I cleaned and cut the strawberries and kept separate. Then I was able to put everything in the cooler and assemble the salad just before serving. The leftovers did not keep - got very wilty very fast!

What a WONDERFUL way to enjoy summer veggies - took me back to my summer in greece! I used grape tomatoes (my favorite), sweet onion (only a little - not a big fan), and did not peel the cucumber (cut into thick slices then quartered). I also ommitted the olives. The dressing is great - I made it ahead and kept it separate until ready to serve. Left-overs aren't the best because the cucumber tends to get mushy. I made it for a party last weekend and plan to make it again this weekend - just for us! I can't wait until my "home grown" tomatoes are ready!

Yummy! My friend made these a couple weeks ago and shared. I made them today and used about 1 1/4c - 1 1/2 c blueberries...which made them even better! The topping is a lot and makes a hard "shell" if totally covering the muffin (a tasty shell - don't get me wrong) but next time I'll probably use 1/2 the amount of topping and maybe put the other half right in the muffins to keep the flavor. This is a great basic recipe and will work well for additons/substitutions with spices and fruits.

Made this for the 4th of July and everyone loved it. A great basic recipe that can easily be built upon. Next time I would use a large container of cool whip, add some peanut butter, and maybe some chopped snickers.

Loved it!! I followed several other reviewers suggestions...adding carrot, onion, and garlic...using fat free half and half...only 1/2 cup flour...6 T butter (1 T to sautee veggies and 5 T for roux)...all canned fat free low sodium chicken broth. I also used canned chicken breast. It was a little salty for my tastes so next time I won't add any to the flour. Really hit the spot on a cool spring day with hayfever kicking into overdrive!

Loved this soup!!! I used turkey sausage (removed from casings cause I couldn't find bulk turkey sausage) and doubled the barley, italian seasoning, and garlic as I like hearty soups with intense seasonings. I used four 14 oz cans of chicken broth. I also thawed then drained the spinach before adding it to the soup. With the left-overs, I tried adding a chunked up baked potato (skin removed) and it was very tasty - my husband said it was very close to the Zuppa soup at Olive Garden. The second day of leftovers I added a scoop of leftover mashed potatoes which made it creamy. My favorite was the first day without the addition of the potatoes but it's nice to be able to easily re-invent leftovers. Especially with the ease of using a crockpot, I will be making this again SOON!

Used this recipe as a guide to use up some pineapple and cranberry sauce I had left over from another recipe. Overall, I think I followed it pretty much as written (scaled to half) but I didn't actually measure the pineapple and cranberry. I would make it again but maybe mix the pineapple and cranberry sauce before pouring over the apples to help break up the cranberry sauce and make it more spreadable. I think coconut would be a good addition too!

Yummy! Followed the recipe exactly - with one exception. Before I put the batter for the second loaf into the pan, I added some mini semi-sweet chocolate chips (about 1/3-1/2 cup). It was a nice addition but the recipe is great "as is." The cranberries are best when chunky. I chopped them in my mini-food-processor; next time I'll just cut them in half and maybe add more.

Everyone loved this! It drove my boss crazy because it smelled so good and I was cooking it at work for an early evening pot-luck meeting and when she finally got to taste it - her reaction was great. My husband also deemed the recipe a "keeper" and not one piece was left at the dinner. The only modification I made was to use half ketchup and half bbq sauce (I ran out of ketchup!). It does make a lot of sauce. Since we were using a homemade kielbasa, I'm not sure how much we used but I'd guess it was at least double what the recipe calls for.

Oh my goodness...I LOVED these cookies and I am not a huge oatmeal raisin cookie fan. I added 1 cup of raisins (used baking raisins which are softer and more plump than regular raisins). CAUTION: do not double this recipe unless you have a "monster" of a mixer. I tried to double it and almost burned up the motor on my mixer. It is a very stiff dough. I ended up kneading it with my hands. The trouble was worth it though because they were probably the best oatmeal raisin cookies I've ever had. My friend (an oatmeal-raisn cookie expert) loved them but offers the advice of using more raisins and a bit more cinnamon.

Good and easy. I dropped the dough into the sugar and then placed the dough into my mini-muffin tins. I used my 2 teaspoon cookie dropper (like an ice cream scoop). The size was perfect and the peanut butter cups were wrapped by the cookie when I pushed them in after the cookies baked. They went fast!

VERY GOOD!!! I followed the recipe exactly as written except that I used unsalted butter instead of margarine. They are wonderful. Very soft and chewy. I dropped them into the sugar with my 2 teaspoon cookie dropper (like a small ice cream scoop) and got nice uniform sized cookies (a bit larger than a half-doller size). With this smaller-sized cookie I got just over 5 dozen.

Well, I intended to make this recipe as-written but was missing some ingredients. I ended up using pure maple syrup in place of the honey, butter in place of the oil, and a mix of raisins, craisins, and butterscotch chips for the total amount of raisins. I also used a mix of whole wheat and white flour. The finished product is good - but would be better with just raisins or maybe raisins and chocolate chips. The other subs worked out fine. A great recipe to use up some extra pumpkin and over-ripe bananas that I had on hand.

Although they were ok, they weren't anything that great. My husband is still munching on them (I froze about half the batch after they were cooked). I probably won't make this recipe again.

I loved this recipe. I especially like that it uses more zucchini than most. I made a few additions and substitutions to meet my needs. I only made one loaf, scaled the recipe to 12 servings. I used 2 eggs, 1/2 cup wheat flour, 1 cup white flour, 1/2 cup walnuts, 1/4 cup coconut, and 1/4 cup mini chocolate chips - the rest of the ingredients I did not change. It was FABULOUS! The only slightly negative comment that I got was a friend who wasn't "sure" about the chocolate chips - but she is not a big fan of sweets. The more I ate, the more I liked the chocolate chip addition. Next time, I think I'll add some carrots in place of some of the zucchini and use applesauce in place of the oil (except 2 T). I may cut back on the sugar, too - just to see if I can make it a more healthy. And use egg whites instead of whole eggs (2 for each egg, whipping half of them to add air, less dense bread, and folding in to the final batter).

These burgers were too on the soft side for me. My guests ate them and liked them but didn't think they were that great. More towards a meatloaf taste than a burger taste. The seasonings were overwhelming - I'd cut back on them if I were to make them again. Or I'd use this recipe to make a "turkey loaf". Cooked nicely on my 'non-george forman indoor grill'.

It may have been the cut of my roast, but I didn't think this recipe was that great. Somewhere around the 6 hour mark, I set my temp up to high because my roast was no-where near tender and wasn't done. We ended up eating left-overs for dinner but when the roast was done, I shredded it and stored it in a dish with some of the broth. I saved the rest of the broth separatly. My husband was not that impressed, as evidenced by the leftovers I still have (he loves leftovers, and eats a lot of protein due to his weight lifting). Will not be making this recipe again.

Very good brownies! They are very cake-like in texture. I could only see the zucchini if I looked really hard. The flavor was very good. The frosting is very sweet (reminds me of my mom's texas sheet cake brownies and frosting). If I make them again, I'd probably put the brownie mix in my 13x15 pan so they'd be a little thinner, but use the same amount of frosting (may need a little more milk. The cooking time may need adjusted then.