Nice and tasty for the amount of effort involved. I used some homemade wild hog sage sausage, and used 1 can of hot rotel tomatoes and peppers instead of 2 cans of tomatoes. Good wintertime meal. Really wish I had made some cornbread......

Reviewed On: Oct. 18, 2011

This recipe is the go-to "I have too much squash from the garden" recipe. It truly is much better with the bumpy bright yellow homegrown crookneck sqash. I fyou use storebought squash, add a couple teaspoons sugar to the squash to get a similar flavor. I always add a couple more squash to the recipe, usually cause I am trying to use up squash. But sooo good when fresh and topping is crunchy. Husband, who is a confirmed carnivore, says "Yay", when I serve this with a salad for dinner.

Reviewed On: Jun. 14, 2011

Seriously, these are quite good. You have to really like kale though, that bitter green kind of flavor. After trying the standard recipe, I used about 1/4 teaspoon of seasoning salt on the next batch and used my handy little oil sprayer from kitchen store. Good. I baked them at 300 for about 18 min. Just watch em so they don't burn at edges cause that tastes nasty. Really gets you past that tater chip craving. My 12 year old won't come near em, my eight year old has to be be diverted or she will eat them all.

Reviewed On: Mar. 16, 2011