This jam is very sweet and very hot! Just the way we like it, and it sets up beautifully! I think we may have to eat it with cream cheese to tone down the heat! I made it hot as written by using one seeded anaheim pepper and 3 seeded jalapenos and 3 with the seeds. (They all still totalled one cup when finely chopped). If you like it mild, remove all the seeds and just use jalapenos. Great recipe if all you have is frozen berries, use the unsweetened ones and make sure you measure the four cups AFTER you mash them. Thank you so much for this wonderful recipe!

This bread did not turn out at all for me. The method is all wrong, you cannot add melted baking chocolate at the same time as the zucchini, it will sieze up and become hard little balls in the batter. I wasn't sure about the cinnamon, but added it anyway, thinking the mexican chocolate cake has it, and that is delicious. This bread is not rich enough to pull it off. I even added some cocoa powder to the flour to try to make it more chocolatey. It didn't work. I added the chocolate chips to the dry ingredients, and they didn't sink, but my mini loaves all stuck horribly to the pans. This is the first quick bread I have ever had stick to my stoneware pans that have been well seasoned. I think the bread itself just didn't hold together to come out of the pan. I tasted the bread, and it just wasn't very chocolatey, it was kind of regular zucchini bread with some bitter chocolate mixed into it. Wierd taste, so I tried to save it, and made a glaze for the bread using chocolate, butter, and cream. It still didn't help much.

Oh my stars these were fantastic! I couldn't stop eating them right from the oven, and I made them to sell at farmer's market! I had no problem selling them, they are so soft and pretty! I followed the directions except I didn't use a bread machine, I used the old fashioned double rise method, and I added in some fresh garlic with the garlic powder. Just combine the water (but make sure it is 110 degrees not 70 to 80, this is proper temperature for yeast to rise) with the yeast and sugar, and let soften for a few minutes. Then, add olive oil, butter, salt, garlic powder (I also grated in a few cloves of fresh garlic to really make it stand out, use a fine grater to make paste) and parmesan. I then added the fresh basil (I had lemon basil on hand-yum!) and the flour. Work in really well with your hands until the dough is smooth, then put in greased bowl, turning once to grease top, cover with towel and let rise to double. Then, turn out and divide into as many pieces as you like (I doubled the recipe and ended up with almost five dozen) to make them as small or big as you want. Roll them into the balls and then roll into ropes, and place on greased cookie sheets, cover again and let rise. Brush tops with butter & garlic salt,sprinkle with parmesan and parsley. Bake for only twelve minutes or so. Then, you can freeze them to store, or reheat room temp sticks in a 300 degree oven just until warm again before you serve. These are so delicious!

The flavor was very good in this recipe, but the noodles lacked "sauce". I made this for my husband on valentines day, and we had to wash it down a lot, (yeah vino!) because it was a sticky bunch of dry noodles. I would try using a little heavy cream next time, and temper the eggs with a little of the cooking water from the noodles before adding them, so they dont set up too much.

I threw most of these away, because the texture was just too rubbery. It was almost like eating a sponge. The flavor was good, but for some reason it was not as a muffin should be.

The cake itself was delicious! Very chocolately, almost brownie-like, but when paired with the very sweet very thick frosting (we dubbed it fudge) it was a little too much. I will definitely try it again, this time with a buttercream frosting, and I think the combination will be just perfect. Thanks for the great recipe!

Very chewy, delicious bread! I used only 5 cups of flour and increased the salt to one Tablespoon after reading previous reviews. I also added the yeast to the water and added a shot of honey to it. Let mixture set a few minutes to soften the yeast. Also, brush with egg white alone with no water added and cut lines in loaves immediately so you don't have to disturb them after they have risen. Best the first day, the next it is far too heavy for my liking. Use leftovers to make your own bread crumbs or croutons and store them in the freezer. Just slice the bread (thicker for croutons, thinner for crumbs) and butter or brush with olive oil and your seasonings of choice. Cut into cubes for croutons or leave slices whole for bread crumbs. Put on a cookie sheet and bake at 375 until toasty brown. Place cooled bread in blender or food processor for crumbs. Croutons are delicious the next day on top of soup. I am going to try this one next time for french onion soup. The bread would hold up very well on top of the individual bowls and topped with swiss or provolone and toasted under the broiler. Yummy!

Guys, this one is very flavorful and moist!. I followed some of the suggestions of other reviews and used bread crumbs instead of crackers, and also used minced garlic instead of the powder (one full teaspoon, a couple of cloves). I also slathered on some barbecue sauce on top before the bacon. I used Famous Dave's sweet & zesty bbq (my personal favorite), and removed the foil and cranked the oven to 400 for the last 30 minutes. This browned up the bacon nicely, and carmelized the bottom a bit. Delicious! Hint for those who own stoneware: I always use bacon or meatloaf to season my new pans. You will never have to add grease or spray to them again! This recipe will definitely be requested by my family over and over!

I made this recipe for Thanksgiving dinner and everyone loved it! I paired it up with a shortbread crust and it was absolutely delicious! It did develop a "skin" over top, but this could be avoided by omitting the baking of the pie, or just cover it up with meringue, as I did, and bake it only as directed for meringue. I used the 3 egg whites, 1/4 tsp cream of tarter, 1 tsp of vanilla and 6 tablespoons of white sugar for meringue & baked for 7 mins. Very rich and creamy pudding!