Excellent recipe - only 4 stars instead of 5 though because I made a change by using olive oil instead of butter. It tasted great. I served it for a Labor Day bbq and everyone raved about it (and the kids couldn't get enough of it). Will definitely do this one again.

Really good. I only gave it four stars because it's a little sweet, but still satisfying and a great alternative if you feel like baking but don't want to turn on the oven. My kids loved them.

Unfortunately, they don't compare to the fried version. The texture is off, but they taste good.

Fantastic! I added some chocolate chips and my kids couldn't get enough of them. I have two picky eaters when it comes to breakfast and I didn't mention the zucchini part - they never knew the difference and they asked for more.

Fantastic! So easy and it came out perfect. I wouldn't change a thing and I can't wait to make it again.

Fantastic. Two tips: you probably don't need this much salt - it was a bit too much for us. And I added a heavy dash of liquid smoke - definitely worth it. My sons asked me to make this for dinner every night, so you know it must be good.

Good recipe - I couldn't get andouille so I substituted kielbasa and it worked fine.

Did not love it - the glaze tasted just ok and it was too thin.

Excellent. Sometimes slow cooker recipes are disappointing because they turn out greasy, but this is one of the best slow cooker recipes I've run across - delicious and not greasy in the least.

Excellent! I cheated a bit by using a boxed cupcake mix and store bought icing, but I used this recipe for the filling and I was amazed at how easy and delicious it was. Now that I know how to do this, I'll make these cupcakes everytime!

Really good taste - but the directions are odd and I didn't follow them. I make ice cream quite a lot, so what I did (based on recipes I've made in the past) was to combine the creams in a saucepan and heat them until they simmer. Meanwhile, I combined the eggs and the sugar, mixed well, added a few scoopfuls of the simmering liquid to the egg mixture to temper the eggs, and then poured the warmed egg mixture into the saucepan and cooked the mixture until it coated the back of a wooden spoon. I took it off the heat and added the vanilla and browned pecans. I cooled this ice cream base in the refrigerator a few hours and then mixed it in my ice cream maker. It was delicious!

Out of this world! I didn't feel like turning on the broiler so I just browned the short ribs on the stovetop before putting them in the slow cooker. It was a hit with everyone and I'd make this recipe again anytime.

Really didn't like this recipe. The part that didn't work for me was the pineapple juice reduction. You probably have to reduce this sauce by at least half to produce a sauce that could add any discernible flavor to the chops - I didn't have that much time because the chops would have dried out, so I reduced it as far as I could, poured it over, and what I got was a very dilute sauce that didn't add much to the overall flavor of the chops. It was definitely disappointing.

Amazing recipe and defintely worth repeating. It's moist and delicious and it stays that way for days (although it won't last that long in a house like mine).

Loved this recipe. I left out the sour cream because I didn't see the need for it and it was a hit. I would definitely make this again.

I agree with the other reviewers - with some adjustment, these taste great. I made mini-muffins rather than a loaf and I baked them for ~17 minutes. I also added twice the baking powder and about 1 cup peanut butter. Unfortunately, I think I needed to add another banana with that much peanut butter because the peanut butter overshadows the banana. So next time, I'd add another banana ad the same amount of peanut butter. Then it would be perfect.