This bread is wonderful!!! I made a few weight watching friendly changes, however. Rather than 3 cups of sugar, I used 1 cup of sugar and 1 cup of Splenda sugar blend (less overwhelming aftertaste); rather than 4 eggs, I used 2 eggs and 1/2 c. Egg Beaters; rather than 1 cup of oil (ouch!), I used 1 cup of unsweetened apple sauce. I added the Points - 6 Points for the original recipe, but only 2 Points with these changes!

This recipes was absolutely delicious! I did make a couple of changes, though: I only used 1 cup of white flour, with 2 cups of whole wheat flour, & I used 1 c. white sugar and 1 c. Brown sugar. I also had to add about 1/4 c. carrots - I didn't have quite enough zucchini. It came out very well - I loved it! Even my neighbor, who has never even THOUGHT about trying zucchini, really liked it! Thank you, Laura!

This recipe was wonderful! I did make a couple of changes.. I used 1/2 white sugar & 1/2 cup of BROWN sugar, for a little taste kick.. & I added 1 extra tsp vanilla. The cookies turned out great! I rolled them in white sugar & colored sugar crystals for decoration. One thing, tho - I cooked the 1st batch for 8 minutes, & they were JUST undercooked. The 2nd batch cooked 9 minutes and turned out fine!

My husband is not the best cook in the kitchen, but he tried this chicken recipe, and it turned out WONDERFULLY!! Needless to say, I was pleasantly shocked! The meat is chockful of flavors that make my mouth water. And as if it weren't already wonderful, it's even better reheated! Kudos to the creator of this recipe!

I was not impressed by this cake at all. I used it to make cupcakes (solving the not-enough-cherries problem by adding an extra cherry to each cupcake). I think, had I used a box cake mix, with the same cherry idea, I would have been much more pleased. This cake came out very thick and dry - not really a good combination!!! And very bland. I added cream cheese frosting, and that helped a bit - but I wanted cherries with my cream cheese, and this recipe simply did not cut it.

"As is," this recipe was *okay.* 1/4 cup of onion, with nothing done to them, was way too much - gave the breakfast an "extreme onion" taste, and we don't like crunchy onions in our breakfast! If I do this again, I'll either opt out on the onions, or saute them first, so they're not so crunchy or overpowering. More egg, too.

This is NOT a good recipe for cutting cookies. It needed either MUCH more flour or much LESS liquid. Like another reviewer, I'd planned on making cut-out cookies with my daughter (husband threw away my other recipe), but we ended up just scooping it out onto the cookie sheet - it would not hold any shape and it stuck to EVERYthing. I also ended up adding 1 tsp of vanilla for taste.

Oh my goodness this is wonderful!!! I'm in heaven! This ice cream was easy & quick to make (quick once it got into the ice cream machine, at least!) - worth the wait for the original mixture to cool off. It's creamy and definitely banana-y. I had to make a couple of adjustments just because of my fridge contents - I only used 7 egg yolks, instead of the 8 called for, and I put in an extra banana. It's GOOD!!

This is easy to make and delicious. My picky husband loved it. I want some more!!!

This is better than the pizza crust Mom always made - and that's saying a LOT.

I love these potatoes! They were an absolute hit at Thanksgiving AND Christmas! Something cute that I did - I used an apple corer to chop the potatoes... It was quite the topic of discussion!

I loved it!!!

This was pretty good. Easy to make. Very thick. Moist. I received several compliments on it, but I'm not sure that I'd make it again.

This was super easy to make, and it came out moist and not too sweet at all. ***I made this again yesterday and decided to make a few adjustments: 1/2 white & 1/2 brown sugar; 1/2 all-purpose & 1/2 whole wheat flour; I used 3 whole mashed bananas (not just 1-1/2 cups); I added 1 tsp vanilla extra AND 1 tsp hazelnut Kahlua (I just happened to have some lying around!). It was WONDERFUL!!! Even the next day - cold OR reheated 15 seconds in the microwave :o)

I made the recipe the 1st time with the suggested changes - only 2 eggs and no baking soda. I also added a little over 1/2 a bag of chocolate chips and a bag of pecan pieces. I LOVED it, and so did my 5 year old!!! It was rich and gooey - just what I wanted at the moment. My husband prefers more cakey brownies; I'm sure that if I change the recipe back to the original, it'll still be wonderful.

I added the extra spices, as suggested above. This cake tasted WONDERFULLY, but I had one MAJOR problem. When I pulled the cake out of the oven after the 45 minutes, I did the toothpick test, and it came out clean, so I knew it was done cooking. I let it sit overnight so that the spices would mix well. When I pulled it out this morning to cut it apart and get it ready for our brunch, the middle had fallen, so that it was half the height of the rest! Add insult to injury - I cut it in half, and in the center of the cake was uncooked cake. How it could have been uncooked after I tested it, I don't know! But I had to throw out about half of the cake. Major waste.

Not really kid-friendly

This salad was beautiful! I went ahead and tossed the vinaigrette with the salad instead of with each individual serving. The only thing I'd do differently next time is to toss thye dressing in RIGHT before serving - I did a while before serving and then refrigerated it, and the greens were not quite crisp. Other than that - wonderful!

This turned out absolutely delectable and tender! I followed the directions as-is, except that I used Green onions instead of scallops, Texas Red Wine instead of Marsala (I used what I had!), and I added a little extra Dijon mustard (for my hubby). I LOVED the results! Now that I think about it, I have some leftover in the fridge! Dinnertime!

Absolutely wonderful for choco-holics. If you're not, be warned - these are beautifully RICH!!!