Add 5 more stars to this rich chocolaty cake! My DDIL has kept our home filled with summer vegetables from her garden but I could not use all of the zucchini. I misplaced my favorite chocolate zucchini cake recipe and have never found one that my family enjoys until yesterday. I followed the recipe except to follow advice to cut the oil by half and supplement with applesauce. I used smooth applesauce with cinnamon. I did not add nuts but topped with a generous helping of chocolate chips. We had the cake for dessert and I can see that it is not going to last more than 24 hours in this house. Thank you for sharing your recipe.

This buttery apple cake is certainly a new Fall favorite in our home! I have been searching for a spicy apple cake that does not depend on oil in the batter and this moist flavorful cake is the one. I did follow advice and grated 1/2 of the apples, chopping the rest, along with doubling the spices called for. I used a 13x9 inch pan but will use a bundt pan from now on. I added cream cheese frosting but this cake does not need any more, it stands well alone. The first crisp day in September signals a return to baking in our home and this delicious cake did not disappoint.

This is a good recipe to build upon. I wanted a casserole that did not rely on canned soup as the flavor base so this was just what I was looking for. I also added some chicken base to my sauce along with lemon pepper, garlic powder and more salt and pepper. I did add some Parmesan cheese to the sauce and use Ritz crackers instead of bread crumbs for a crunchy topping. I did not use more than one pot. I worked in steps and used the same pot I started in. Too many dirty dishes in the original recipe for me. Thank you for your nice casserole.

This was so good! I had to substitute poultry seasoning and Bells seasoning for the herbs listed because I couldn't find my rosemary,but the end result was awesome! My DD said that she was full but could not stop eating it. I was worried that the gravy would be too sweet, even after following previous reviewers advice to add pork gravy mix, but it was just perfect! The meat was moist and flavorful, and the sauce was so good served over our mashed potatoes. Thank you for sharing this wonderful recipe.

This is a good cookie. I followed the suggestions of previous posters and added a pinch of salt and used saltd butter. I also added 3 tsp of milk and a bit more vanilla. And more chocolate chips. I used ghiradelli chips. I did use sugar free white chocolate pudding mis as this was all that I had and I wonder if that is why there was a little after taste. In any case the cookies are good and a bit poofy, which is what I wanted. I'll be making them again.

This recipe deserves more than five stars after all of the tweeking from previous posters. I read every review and took the advice to increase the meat, add sauted onion and garlic to teh meat, add my own spaghetti sauce, mix the sauce with the noodles (I used farfalle) and add 1/2 cup milk to the sour cream and cheese mixture.I used over 2 pounds of meat and one box of noodles, 8 oz cream cheese, 12 oz sour cream, 1/2 cup whole milk, 1 onion, a couple of cloves garlic, about 3 cups tomatoes and maybe 3 cups sauce. 3 or 4 cups mexican cheese on the top. This made an oversized 13 x 9 casserole and served a lot of hungry Halloween ghosts and goblins. My family argued who was going to get teh little bit of leftovers for lunch the following day.

What a nice smooth liquer! I used Absolute vodka, and let it stay in the fridge for about 8 weeks. I found the light red color to be pretty. The finished product is a tad sweet. This will be appreciated on cold New England evenings. Thanks for sharing this recipe.

This cake is awesome! I made it last evening, and was happy with the results. My DH is taking some to work for his coworkers to enjoy with their coffee. The cake rests well overnight and actually tastes even better the next day. I did add raisins to the batter, and will add chocolate chips next time. Thanks for such a nice recipe!