WOW! This was OUTSTANDING! I've had this type of casserole before and really loved it, but I've never made one myself. I halved the recipe for just my husband and I. He went back for seconds! I had to put the oven at 375 because I was making a chicken dish with this and it worked out just fine. I just took it out when it was browned and beautiful. This is a keeper. Thanks for the recipe.

I loved this recipe. I was surprised that the batter really wasn't a batter, but more like crumbs. The water from the zucchini brought it all together when it baked and it was delicious. I didn't use the frosting, but sprinkled on some chocolate chips when it came out of the oven like another reviewer said. I don't think it even needed that, but it was very delicious. I will definitely be making this again. Maybe I'll try to reduce the sugar a little next time, just for health reasons.

This is the first time I had quinoa. I love rice and beans, so figured I'd like this. It was wonderful. I had it for lunch yesterday and warmed the leftovers up for breakfast. I will definitely be making this again. I only used one can of black beans, and used chicken broth because I didn't have vegetable broth. Other than that, I made it as directed. SUPER! Nice introduction to quinoa.

This was an excellent recipe. I didn't change a thing. It will definitely be made again and again in our house. Simple ingredients and simple to make. Thanks for the recipe.

ABSOLUTELY the best Alfredo Sauce. Got rave reviews from family. I used it on ravioli and it stayed creamy and delicious. Most alfredo sauces absorb into pasta and makes a clump, but this recipe stayed creamy. Used 4 cloves of garlic and it was just right. SUPER! Thanks for a keeper. No need to look further for a recipe for alfredo sauce!!! I think I'd like to try it with crumbled cooked sausage next. UMMMM!

Oh My Goodness, this is wonderful. I actually served it at room temperature. It was a perfect condiment to add to our ham dinner. It was wonderful tested whiile warm, terrific at room temperature and eaqually wonderful cold from the refrigerator. Will definiely make this again. I didn't change a thing in the recipe. SUPER!!!

This Breakfast Torte was excellent and picture perfect. I made it in a 9" springform pan. It is well worth the effort. I didn't find it to be difficult. I made it on Friday evening and baked it on Sunday morning for my mother's birthday. It got rave reviews from everyone.

This is a nice, simple side dish for something different. I didn't think it was great, but I will probably make it from time to time. I served it with grilled pork chops and red cabbage salad.

WOW, I loved this recipe. I used canola oil in place of the peanut oil because that's what I had on hand. It came together in a bowl with a fork in about a minute. Can't be much easier than that, and it's a cinch to press into the pan. I pushed it up over the edge of the pan so that I could make a fluted edge and it was so easy to do. Very Delicious & Flaky crust. I will definitely make this one again. I made it for the ZUCCHINI CREAM PIE by Shirley Mutchler from this site which was also wonderful. Thanks for submitting this recipe.

Very Good recipe. My Mom loved it and asked for the recipe. I made the NO ROLL PIE CRUST I by Karin Christian from this site for the first time too. Both were great and will definitely make again. The only change in this recipe was that I followed another raters comment and substituted the evaporated milk and sugar for a can of sweetened condensed milk. It worked out perfectly and just the right sweetness. The pie turned out solid and beautiful. I baked it at 425 degrees for 5 minutes and then reduced heat to 325 degrees as directed. It took 50 minutes at 325 degrees in my oven. Definitely worth a try with your summer bounty of zucchini. Thanks for submitting this recipe.

WOW! SUPER RECIPE! We loved this cake. I made it for my son's 35th birthday. I decorated it with a ring of shaved chocolate, pecan halves and a cherry in the center. The cake came out perfect, like a professional baker made it. It was moist, delicious & beautiful. Will definitely keep this recipe. I made it exactly as written except I didn't have buttermilk, so I substituted with milk & lemon juice. Thanks for submitting this recipe!

This recipe is WONDERFUL!! I made it on the stove yesterday and then again in the crock pot today. I used arborio rice and used Splenda in place of the sugar. I also added cinnamon sticks to the milk as suggested by others, PLUS raisins because we love them in our rice pudding. Otherwise, the recipe is perfect as written. It did take about 30 minutes longer on the stove than the recipe said. FOR MAKING IN THE CROCK POT, I first heated the milk, Splenda and cinnamon sticks on the stove before putting in the crock pot on low. I stirred it after an hour in the crock pot and then continued cooking it and stirring occassionally. It took 3 1/2 hours on low. Then I added the raisins for about 10 minutes to plump and slowly stirred in the beaten egg mixture and turned off the pot. Refrigerated until chilled. It was perfect. THANK YOU SO MUCH FOR THIS RECIPE. I will definitely be making this again and again.

YUMMY, YUMMY! This cake is wonderful. It bakes up nice and high, looks great and tastes super. I also had to bake it for about 20-25 minutes longer than the recipe said. Definitely a keeper!!!

I loved this recipe. I halved the recipe and used a springform pan and it looked beautiful and tasted wonderful. I also left off the top crust as someone else suggested and it turned out great. It will be on my list for favorite Easter recips. Thanks for sharing!

SUPER! Can't ask for a better tasting or looking side dish to any meal. I made it for our New Year's Dinner and everyone raved over it. I made it as directed. Thanks for the wonderful recipe.

YUMMY! The dressing is wonderful. I even tried this with Splenda instead of sugar and it was great. Had to eliminate the cranberries for my low-carb friend once too. Added a couple sliced fresh strawberries instead. WOW, great recipe.

Below is my original review of this recipe. I made it again a couple days ago and again it was wonderful. Only problem for me is the amount of butter & sugar makes me feel guilty, so I am going to follow others directions and cut the butter and sugar in half. This bread is WONDERFUL the second day. By the way...I used fine ground cornmeal the first time and now I use coarse ground for a nuttier flavor. WOW!! I loved this. Made it for my Cinco de Mayo Party this year. Lots of recipe requests. Not a crumb left. I eliminated the peppers because we had lots of young ones here, but it didn't hurt it at all. Still flavorful. Thanks for the recipe. It's a keeper!

SUPER RECIPE...Made this for my Cinco de Mayo Party this year and everyone raved. We had a contest for best food and I won with this recipe. They looked beautiful and tasted amazing. I made the meat mixture the day before to make it easy to assemble when ready to party. THIS ONE'S A KEEPER.

This is a wonderful recipe. I like that it makes 2 breads. Very moist and delicious. I used light olive oil in place of the butter. Will definitely make this again and again. Thanks!