Frozen Brussels sprouts need a little help and this is a quick and tasty way to do it. I followed the recipe's author's suggestion and just used the bacon fat instead of adding olive oil. Just be careful not to neglect them if you've got several things going at once...there's a fine line between browned and burnt!

So easy, yet so impressive! Rose beautifully...4 stars only because the original recipe lacks salt and the yield is off. I made a half recipe, added a scant half teaspoon of salt and it made 12 muffin sized Yorkies. I also used beef drippings instead of vegetable oil. Mine were ready at the shorter baking time.

I made a half recipe. It was easy to manage without a mixer and made two reasonably sized loaves. I took others advice and used 1/2 Tbsp cardamom and baked at 350. I topped with Swedish pearl sugar. The texture is wonderful, moist and tender. The big problem with this is to save enough to give for gifts. I'd really like to sit here and eat the whole batch myself!

I increased this to 8 servings. It was a big hit with the whole family. Very easy to put together ahead of time and take for last minute heating/browning.

I used low fat cottage cheese, light sour cream and bacon crumbles. It's very simple, but really good. I used as a side dish, but it will be making an appearance as a main dish in future!

This is very, very good! I used low sodium beef base instead of the bouillon cube and omitted the wine because I don't cook with alcohol, but I may pick up some alcohol-free wine the next time I make this, because I think it would be even better as written.

Since I read here on AR that all summer squash is pretty much interchangable in recipes, I used pattypan squash and 1/4 cup real bacon bits...otherwise followed the recipe exactly. They smelled wonderful baking and tasted just as good. I didn't have any trouble with them sticking to the paper liners...the problem isn't with the recipe, it's with your liners, folks! I drained but didn't squeeze dry the squash, baked 35 minutes. Thanks for a great recipe, Pam!

This would probably be 6 stars as written...I am trying to cut sodium and fat so I used low sodium chicken base and only one Tbsp of butter for 2 servings. Also, the serving size it quite large. We had plenty left over.

You do need to trust this recipe. The dough will be really slack and you will literally pour it into the casserole, but it works! It has a crisp crust and a very moist crumb and is wonderful toasted. I used mixed Italian seasoning and didn't measure the cheese, just dumped in a bunch. My husband's verdict? "Remember how you did this!" A great recipe for when you want bread but don't really feel like baking. It's that easy! Make sure you grease the casserole really well so it doesn't stick.

I like this a lot. I fried the onion and pepper with the ground beef and used lots more cheese. 60 minutes did make it quite brown, so I can see why the other reviewer pulled it after 50, but I like it crispy. I topped it with sour cream served it as a main dish. I don't usually have fresh jalepenos on hand, so next time I'll probably use canned green chiles. A winner!

Way too salty! I think half the amount of seasoning mix would have been plenty. One positive--it does hold its color well.

I more or less halved the recipe (used a 6 oz. package of sliced corned beef). It was pretty good but didn't quite have the Reuben taste I was hoping for--that I blame on my home-made Russian dressing. I'll probably use 1000 Island next time unless I can find a creamy Russian. I followed the recipe and the bread cubes were soft but not mushy with a few crisp bits. I squeezed the kraut to get out excess water after rinsing and used seriously stale rye bread! My husband isn't a fan of sauerkraut, but he pronounced it good.

No, they don't taste like crab, they taste like Old Bay, but the great thing is...they don't taste like zucchini! I used half regular (unseasoned) bread crumbs and half panko, breaded in panko and used 2 tsp Old Bay. I fried, but I make such a mess frying I'll probably try baking them next time. I think I'll cut back a bit on the Old Bay next time, too. I only had mild hopes for this recipe, but when I tasted them I thought, "Wow! They're really good!" Thanks for a great way to use a less than favorite vegetable! Edit: I did bake them the second time, 400 for 15 minutes a side...they got plenty crispy and it was a lot easier!

This is quite good, but not mind blowing. I did use fresh garlic and a mix of red and white wine vinegar, because that's what I had. The oil/vinegar proportion was fine for me as written.

I had high hopes when I was making this recipe, but WOW! I impressed myself! The dough is sticky, but if you keep kneeding and resist the temptation to add more flour, you will be rewarded. These are fantastic! I'm dough shaping impaired, so I found it easier to make smaller circles and cut them into 8 pieces each. It worked perfectly with my schedule--I was able to make them on my day off, pull them out of the freezer early Easter morning, come home after church and they were ready to bake.

Yummers! I think the brown sugar is what gives it the corn dog taste. I made mini muffins and had a little trouble getting the batter evenly distributed. Next time I think I'll do as others have done and chop the hot dogs into smaller bits and mix them with the batter.

These are everything I'd hoped they'd be! They do have the cake donut flavor I was looking for. I used paper liners instead of greasing the pan and only got 10 muffins out of the recipe. You don't need nearly the amount of cinnamon sugar or butter for the topping (though having plenty makes dipping the hot muffins easier)...I just saved the extra sugar mix for the next batch, because I will be making these again soon!

This was a nice change from plain steamed greens. I left out the olives and salt...the capers added plenty for my taste. I think it would be good with other greens as well.

Oh wow! Seriously good stuff! I used a shallot instead of red onion since it's what I had on hand, I had one big mango and two small avocados. I cut everything in big chunks and then used a hand crank "salsa maker" to chop it up and mix it. Very pretty, too!

These turned out a very pretty shade of green. They're to the dense/chewy side rather than a light/cakey muffin. Delicately flavored. I didn't add the walnuts, but I think they'd be a nice addition. A winner!