This is it. Stop looking. You've found the perfect zucchini bread recipe right here. I usually don't give 5 stars to recipes I mess with, but I'm very confident that even without the changes I made this recipe will rock. I cut the sugar down to 2 cups (1 white, 1 brown) and upped the amount of grated zucchini to 3 or 4 cups. The first time I made this was in 2 loaf pans, the second time in a bundt pan. Both are good, but the bundt is definitely the way to go. Lovely, moist, flavorful zucchini bread that just gets better as it sits. Perfect with a cup of tea! Fabulous recipe, V Monte!

Reviewed On: Sep. 16, 2011

Okay, this is a FABULOUS roasted chicken recipe! I used one 5 1/2 pound roaster and thought that the spice recipe made just a little over enough for that one chicken. I quartered one unpeeled white onion and halved one leftover garlic head and stuffed them both into the cavity. I did let my chicken marinate overnight and probably won't ever change that. Chicken was roasted for 4 hours on 250 (no basting at all), then I just turned the oven off as we had a party to go to. Came back a couple hours later and thought my chicken was probably mummified. But once I cut through that crispy skin, the most beautifully moist and flavorful chicken - EVER - came forth. Oh my. This is such a wonderful recipe that I'm planning on blogging about it. Thank you Sue!!

Reviewed On: Mar. 7, 2011

Great recipe! Easy, quick, SUPER YUMMY. It was my first time making caramel corn and I neglected to "recipe scout" ahead of time. All the other recipes require at least an hour of baking time - my family would not have lasted that long (it was family movie night). So I threw all the caramel ingredients in the microwave and then put about 1/3 cup (as one reviewer suggested) of corn kernels in my air popper and let the magic happen. After stirring all parties together thoroughly, I then spread the warm, gooey, yumminess out on a cookie sheet - pre-sprayed with Pam - and let it cool. Not too cool though - we ate it still a bit warm and nobody minded one bit. GREAT recipe Shely! Thanks!

Reviewed On: Feb. 4, 2011