This is really good! Based on the other reviews, I did the following: I used part skim ricotta and mozzarella, fat free half & half, 2 eggs + 1/4 c. Egg Beaters. I also used the Smart Balance stick for my butter amount. I also added a few sprinkles of Italian Seasoning to my ricotta mixture. I added onion and garlic to the zucchini, as I was sauteing it. However, I didn't layer everything; I just mixed it all together. I had a little filling left over, and just baked it in a custard cup. YUM! I plan to try this with yellow squash, the next time. Thanks for a great recipe!

Based on some of the reviews, I only used 2 T. sugar. I also used egg substitute for one of the eggs and Smart Balance sticks for the butter. These turned out great, but I think they were a little bland, especially if you're serving them as a savory side dish. This recipe makes a lot, so I'm going to experiment--I plan to double the cumin and add some onion the next time. I am also goin got experiment with making them up and then freezing the cooked fritters. I agree with the reviewer who commented that you could hardly taste the cheese--I even used extra sharp cheddar. They were good as is, with syrup, but need some jazzing up if you intend to serve as a savory side.

I have to say I was very skeptical of this recipe, as I'm from the "candy thermometer" school of thought. However, I followed other reviewers' suggestions in modifying the amounts of powdered sugar and peanut butter. This turned out perfectly, the first time. This will become my new "standard" for PB fudge. I gave some as gifts for Christmas; one of the recipients has already asked me to make more!! :-)

This is wonderfully moist, and stays moist. I did make a few changes, though. My bananas were very ripe, so I went with the amount of sugar in my "old standby" recipe--I started with 1 3/4 cups sugar. 3 cups would have been way too much! Then I added 1/4 tsp. ground cloves and a couple dashes of nutmeg. I also added about 1/2 tsp. baking powder. I never would have thought of putting sour cream in my banana bread, but this just might become my new favorite!

This is one delicious cake! I've made it twice, the most recent for one of my Bible Study members as a birthday cake. The original recipe only states an 8-inch tube pan, so I decided to experiment. I made 1 1/2 recipes, and it fit into my full-size Bundt pan just beautifully. Based on some of the other reviews, I decided to up the amount of cherries--I used two jars--a 16-oz and a 10-oz. In addition, I used 1 cup of cake flour with 2 cups of all-purpose. This made a lighter, more tender cake. I also added close to 2 T. almond extract, since the honoree loves almond. Sifting the flour also helps. I used reduced-fat cream cheese, and about 2 2/3 sticks butter. I made a simple powdered sugar glaze, with the juice from the cherries, and some almond extract. Everyone loved it. This is a definite keeper!

I'm really glad I read the reviews before making this. Based on that, I made some modifications: I used Healthy Request soup (2 cans; I like a lot of gravy), 1 TEASPOON each of the Worcestershire and soy sauces, garlic POWDER and only 1/2 package of the onion soup mix. For my taste, it was still too salty. I browned my roast, before I put it in the slow cooker. I also added carrots, potatoes and celery. I honestly don't think I could have eaten this, had I not tried to cut back on the salt in the recipe. When I try this again, I think I will use EITHER the sauces OR the soup mix, but not both. This had a good flavor, and my roast came out very tender--it actually shredded when I tried to cut it. However, I'm giving this only 4 stars, because there's no way I could fathom this as originally written, with all that salt.

This was so easy and delicious! I used boneless skinless chicken breasts, and just reduced the baking time to between 45-50 minutes. I also used reduced fat sour cream and Healthy Request soups. Next time, I'll probably double the gravy recipe, as it was wonderful over rice and mashed potatoes. A definite keeper, on my end. Thanks!

This is very bland, even though I increased the seasonings as had been suggested. I omitted the vinegar and sugar, as I didn't think they were truly necessary. If I make this again, I may consider using Italian seasoned diced tomatoes, with some tomato sauce and/or spaghetti sauce.

This is a really good soup. The second time I made this, I omitted the caraway seed and used lite smoked sausage. Both times, I found that I had to use a good bit more liquid than called for. Overall, a very tasty soup.

I made this bread, with some modifications, to make it a bit healthier. I used 2 eggs and 1/2 c. egg substitute. I reduced the oil to 2/3 cup and added 1/3 cup unsweetened applesauce. I also reduced the sugar to 2 cups--it's a matter of taste. This turned out beautifully, very moist. The next time I try this, I may reduce the oil a bit more and add more spices--I agree with other reviews that the spices could be doubled. Overall, a very flavorful, yummy quick bread. A definite keeper.

While these were good, it seemed to me that they needed more flour. Mine spread way too much, and were thin and crisp, not chewy at all. I followed others' suggestions and used butter flavored shortening. I'll go back to my old stand-by, Toll House.

I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it, and commented on how moist it was. I tinkered with the recipe a tad, adding the fresh zest of one orange to the batter. Also, going on some of the other reviews, I made a simple glaze of powdered sugar and orange juice, with a little orange zest added in, and drizzled that over the cake. Yum!!

This is a fabulous cake! I followed other reviewers' suggestions and it turned out wonderfully. I baked it as a birthday cake, and got tons of compliments. I doubled the amount of coconut extract, reduced the sugar to 2 cups, and pulsed the coconut in the food processor just briefly. I also used Egg Beaters equivalent to 4 of the eggs. Delicious!!

This is a very good cake! I made a few changes, though. I added about a half teaspoon almond extract with the vanilla. I also threw in some nutmeg and mace, as I thought it would be pretty bland otherwise. I can't have peaches without at least some nutmeg! I also substituted cake flour for half the flour amount, as cake flour makes for a more tender crumb. I served it to company, and it was a hit. A definite keeper. Thanks!

This was very good. However, I used canned diced tomatoes, and liked it better after I added the second can. I also added a small amount of garlic and Greek Seasoning to the mixture, with the oregano. Like an earlier reviewer, I used green pepper. This was simply because I didn't have any red on hand. A very good, healthy addition to my recipe box. Thanks!!

This was a very good, moist bread. The pineapple was a nice change. I substituted unsweetened applesauce for 1/4 cup of the oil, and may try a little more the next time. I felt this was a little too sweet, even after cutting the sugar back to 1 1/4 cups. If you use more applesauce, I would definitely recommend cutting back on the sugar. I will probably use only 1 cup (or less)sugar the next time. I think this would do better in 8 inch loaf pans; my loaves were rather flat, even tho they rose nicely. I will also probably add a few chopped nuts to the next batch. A definite keeper.

This is some of the best banana bread I've ever eaten! Thanks, Shelley! However, to make it a bit healthier, I used the new baking butter with canola oil. I also used egg substitute for the eggs. In addition, I can't have banana bread without some spices, so I added about 1/2 tsp. cinnamon and a dash of nutmeg. I also added a few finely chopped nuts. I did think it a little sweet for my taste, though, so the next time I make it, I will probably reduce the amount of brown sugar--possibly to 2/3 or even 1/2 cup. Overall, though, a wonderful, moist bread. BRAVO!!

Very good cake. I added freshly grated orange rind to the glaze, for more orange flavor. I also cut back a bit on the amount of sugar in the cake.

This is SOOOO GOOD!!! I didn't have any black-eyed peas or jalapenos on hand, so I substituted pinto beans for the peas, and then added a couple dashes each ground cayenne pepper, and chipotle pepper. Since I'm trying to watch salt and fat intake, I used garlic powder instead of the salt, and used fat free Zesty Italian salad dressing. This is truly addictive!!!

Yummy!!! However, depending on the type of apples used, you might want to reduce the amount of sugar in the filling and the topping. Overall, a winner!!