I made this dip over 2 years ago, and loved it then. I didn't think about it again until we had a small gathering at my place last night. I served this dip in two different ways - on a tray with carrots, celery, broccoli, cauliflower and jicama; also in a hollowed out breadbowl. I used the recipe for Portuguese Sweet Bread I, Submitted by Jennifer Houde on this site for my breadbowl. I mixed all ingredients in my bread mixer (using the dough cycle) then placed the large ball of dough on a greased stoneware pan (like a pizza stone). I let that rise for an hour, on top of my preheating oven. Then I baked it for 10 minutes at 350, rotated it 180 degrees and baked the remaining 10 minutes. When it was cool, I traced the lip of a small glass bowl with a knife in the top of the bread, then cut the hole out with the knife. I was able to set the bowl with the spinach dip in the center of the breadbowl, without making the bread soggy throughout the night. It also made clean-up and storage much easier. The spinach dip was definitely a hit!

Because there are just two of us here, I split this in half and made it in a 9x9 pan - that's where things got a little messy. My dish overflowed, which wouldn't have been so bad had I thought to put a cookie sheet underneath it. After it finished baking, I shut off the oven before putting the syrup on top and broiling it, to let some of the smoke dissipate. This was a very messy dish (my fault I'm sure), but we really liked it. It had a nice dense bread center (unlike other overnight french toast recipes that we've tried - they were mostly mush and some other odd ingredients). Instead of milk, I used half & half, simply because I had some in the house that needed to be used up. It was a lot of work and a lot of time, but I will definitely make this again because it was worth it.

These take quite a bit of work, but are definitely worth it. It's been a while since I made them (years, actually) and I've never forgotten how good they are. Off to the store to get the ingredients! YUM!!

This was not what I expected. I guess I was spoiled by my mom's homemade banana cream pie growing up and this fell short. I think next time, I'll just make some pudding and have the bananas as a snack.

I've made this before, and remember it being very good. I made this to bring along to my family for mother's day today, but decided I'd be a bit daring and threw something extra in. I put in a capful (about 3/4 teaspoon) of almond extract. I served it with a variety of fruits - strawberries, grapes, pineapple, watermelon, kiwi and cherries. They loved it! Thanks for the great recipe! *******Update, 08/01/04. I brought this to work for a potluck - what a hit! One co-worker said he was done eating because he was so full. After I convinced him to try some off of my plate, he went got a serving for himself! This time (in addition to the almond extract) I added 1 drop of red food coloring and it made it a nice shade of pink. I wish I could give this ANOTHER 5 stars!

We would have liked it better if it had been a lighter batter. It's pretty heavy and thick, even though we thinned it out a bit. We added salt, pepper, onion salt, garlic and celery salt - it was still kind of bland! Maybe some dry soup mix would help flavor it (for those of us who shy away from spicy add-ins like cayenne or chili powder). It was very easy, but we probably won't make this one again, I'll look for something lighter.

This was quick and easy to make for dinner last night. We took some suggestions and added frozen peas and one more can of soup. We decided it would be good with one can of cream of mushroom and one can of cheddar cheese soup. Overall, it was pretty good. Could use some seasoning.

Overall, this was a pretty good punch. Those who don't like pina colada didn't care for it (and because it was so pink, they had no idea it was in there until they tasted it). The kids (up to age 19) really liked it!! It was quite sweet, but pretty good. This made two large punch bowls full. I ended up sending the second punch bowl (before it was even assembled) home with my sister, for her kids who really liked it.

Very easy and good. I use the leftover bacon grease instead of butter to grease the muffin tin. I've found that I really need to brush the entire muffin tin with the bacon grease, or it tends to stick. This has become a weekend breakfast favorite in my house. Sometimes even a good midnight snack :) Thanks for the great recipe.

What an unbelievable waste of time and ingredients. I followed this recipe to a T and ended up with a dry, crumbly mess. It never dissolved, it was never smooth and it went straight into the trash.

I was so excited about this bread. Unfortunately, I didn't have any dry milk in the house, so I substituted regular milk. The bread turned out weird tasting. It wasn't moist. On the upside, it smelled good and my boyfriend likes it!

This wasn't as 'crunchy' as I had hoped, I'm not sure where I went wrong. But it tasted very good. It's nice to have a little variety with your veggies. Oh yeah, and it works well with butternut squash!

Well, I scrunched my face up at the thought of 'peeling' squash. That's a pretty hard shell to peel. Since the instructions didn't say to cook it first, I decided the best thing to do was to cut up the squash, and cut away the shell. It worked pretty well, the squash cooked fairly quickly in water. My medium squash (about 2-3 pounds) made plenty - enough for two pies, I'd say. This was my first homemade pie. It turned out very well, tasted just like pumpkin. I will make it again :)

I made this last fall and didn't think it was anything special. A co-worker asked me today when I was going to make it again. I guess it was memorable! The flavor is good, but I don't know that I would call it pumpkin 'crisp', it seems too moist to fit that title. Either way, I'm making it again for my co-workers :)

I made this a while back and brought it to work. I did not use any nuts, I rolled the cheese ball in mini chocolate chips. I also brought along Cinnamon Teddy Grahams as a reviewer had suggested. I had a hard time getting people to try it, they were apprehensive. Those who were adventurous thought it was very good. I had a hard time keeping my hands out of it. I thought it was great!

I gave this recipe 5 stars for a few reasons. One, it was very easy. Two, I had all the ingredients on hand. Three, I didn't have to heat up my house! And finally, one I wasn't expecting, taste! I figured this would be easy, but didn't get my hopes up for taste. I don't think I've ever had a no bake cookie before, and what a place to start! Thanks for the great recipe, Robin!

Very easy and good. Quite a few friends and relatives who have never tried guacamole before said that they really liked this recipe. The nice thing about this recipe is you can really fudge on the amounts of any of the ingredients. If you dont have enough of something, dont worry about it. My only tip (that I learned the hard way) is to select ripe to over-ripe avocados. If you get a bright green (fresh) avocado, it is not soft enough to blend. Save those for your salads and other recipes that call for sliced avocados. You can squeeze the avocados in the grocery store, the softer, the better. They're usually a little black on the outside too.

I was surprised at how easy this was - and I had all the ingredients on hand. I left out the egg, my health is too weird to mess with it! Still, it was very good without the egg.

YUM YUM YUM! I brought this dish in for our potluck today and I have heard nothing but wonderful comments about it from my coworkers. Like the previous reviewers, I bought the bagged, shredded broccoli. This is so simple and easy to make!

This bread is awesome. I'm kind of picky, I hate the way bread machine bread comes out. So I add the ingredients and set it to the dough cycle. Then I put the dough in my loaf pan and bake at 350° for 20 minutes, turning half way through. It comes out absolutely gorgeous. It is wonderful toasted. My boyfriend loves it. I no longer buy loaves of bread from the store, I simply bake this bread on the weekends. Thanks for the awesome recipe!