The submitter, Jenny, is my sister and she brought this to Thanksgiving. It was a hit! It was moist and delicious and nobody (including me) knew is was lowfat and chock full of healthy ingredients! YUM!! :)

I made this for my boyfriend's work lunches. He LOVED it. I doubled everything and tripled the cheese and noodles. I added half the cheese to the mixture and topped it with the rest during the second baking step. I added two small cans of mushrooms and a small can of sliced black olives. I skipped the milk because I didn't see the purpose. I used the diced pre-cooked pepperoni in a bag and baked everything in a 9x13 glass pan.

This is my recipe. I just wanted to let people know that the dough in this recipe is not of the flaky pastry variety. This is more of a very thin strudel-like casing. If you are looking for the flaky pastry type dough, you could roll out a thawed puff pastry sheet and use that. :) Oh, and you really don't need 1/4 cup of vegetable oil for the onions...I think that's a typo. Just use enough oil to saute them.

My sister, Jenny, brought this to our Thanksgiving dinner and it was delicious. Like she noted in her review, nobody knew what to do with it. In addition to dip, it would make a great cranberry sauce or used in place of jelly/jam in other recipes. Very flavorful!

Jenny (the submitter) is my sister and she brought this to our Thanksgiving dinner. It was very moist and delicious! I had no idea that it was low fat! Awesome!! :)

My sister, Jenny, made this and it was fantastic! She used a chocolate box cake and doubled the alcohol. YUM!!

These are so good!

This dip is so easy and so tasty! YUM!!

Mmmm...my sister, Jenny, made this and used Neufchatel cheese and it was awesome!! I could totally eat the entire bowl. :)

My sister made these and they were awesome! The chai flavor wasn't very prominent but they were still excellent. They are big and chewy...just how I like this type of cookie. I wouldn't describe them as a "butter" cookie though.

My boyfriend made this while I was out for a girl's night. He said it was so good he couldn't stop eating it and ate nearly the entire two pound roast. He replaced the white wine with vegetable/chicken broth because we didn't have any wine in the house. He absolutely loved it!

My sister made as an appetizer for my dad's birthday. It was really good. I don't think she added all the dill (on my suggestion, but I think afterall it could've been added). If I ever make this, I will blend the cream cheese with A LOT of fresh minced garlic and some dill and then wrap it in the crescent roll.

I used acorn squash and sliced it thin. I sprinkled garlic salt on half and bacon salt (!!) on the other half. Came out crisp and delicious!! I found that half of a medium acorn squash sliced thinly covers a large baking sheet (single layer). I lined a baking sheet with a silicone mat and sprayed it with baking spray, laid out the squash slices and sprayed them with baking spray. Then I sprinkled garlic salt over them and flipped them over halfway through baking. YUM!

This was ok...just very sweet. Next time I will take the advice of other reviewers and add more cocoa and less powdered sugar. I don't think the butter mixes as well when it is fully melted - I think softened would be better. I will also add a little salt. I did use butter because I don't care for margarine. I found that 3 1/4 cups powdered sugar made for a spreadable consistency. I let this mix on med-hi speed in the Kitchen Aide for about 5 minutes to make a nice, fluffy frosting.

This was really good. The strawberries really overpowered the rhubarb as you couldn't taste it at all. It was good served with vanilla bean ice cream. Next time I will add a little cinnamon to the crust.

I am truly amazed with this recipe!! I scaled it down to 2 servings because I was so skeptical about the results but it is fantastic! It tastes like ranch dressing from the store but better. It's similar to a peppercorn ranch...so, if you aren't a fan of that, decrease the amount of black pepper. I did decrease the dill to 1/16 teaspoon and it was GREAT!! I used light sour cream and light mayo and it still tasted awesome!

This is good but can be improved. I found it to be too greasy, so next time I will just toss the cauliflower with water instead of oil and bake it covered at 400F for 20 minutes. I removed teh foil, topped it with mozzarella, and broiled it for 5 minutes uncovered. I skipped the parsley because I don't care for it.

Mmmmmm...very good. This is a very dense cake, similar to the density of a muffin. Like other reviewers, I added 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1/8 teaspoon cloves. I whisked the egg, oil, and vanilla together before I added it to the dry ingredients. I baked it for 45 minutes but I think that might've been a bit too long as it seemed a little dry from overcooking. I didn't make the topping and served it with whipped cream instead.

Super easy! Be aware that you can BURN your corn so watch your cooking time carefully! I put two small ears in for 4 minutes.

This was really good. I used 2 cups white sugar and 1/4 cup brown sugar. Next time I will cut back on the sugar - it was just a bit too sweet. I sliced the zucchini and added it to the sugar, egg mixture and then put that in my food processor to pulverize the zucchini. I poured it back into the mixing bowl and continued with the other steps. I also added a couple dashes of nutmeg. I think it was great without the crumb topping so many reviewers are adding. I think that would've put it over the top for sweetness. I didn't have mini loaf pans so I used two regular pyrex glass loaf pans and baked them for 1 hour. They burned slightly but I was using my sister's oven and she said it normally bakes too hot so that might've been the problem. The bread stayed moist and delicious even after a couple of days (stored in a ziplock bag).