I was really surprised this turned out since the "batter" mixture was really dry - there must've been a lot of moisture in the zucchini to make this recipe turn out. I used Splenda instead of sugar, and probably should've cut down to 1 cup, as it was a bit too sweet.

I love this recipe. I use to make them all the time and lost the recipe. Off course they name I had for them was mud pies. lol I went crazy one year and made all different kinds. Peanut butter, banana, rum, mint, added pecans and walnut ones too. It's unlimited this cookie.

I made this for dessert with my in-laws. It was an absolute hit! I would definitely make this again (no changes).

Even after reading all the reviews about how people were skeptical of this recipe but then tried it and thought it was delicious, I went through the exact same process and luckily I also found the end result to be so good! I added shredded carrots and a tablespoon of sugar to the sauteing veggies, and after they softened a bit I threw in the cooked noodles and some chicken broth, covered and simmered on low until the cabbage was tender. I also used light butter. My husband of course said "where's the meat?" but agreed it was a really good side dish!

Everyone I've made this dessert for has loved it, they don't even realize that they're eating a much healthier dessert than usual! I usually make half of the recipe in a pie pan, which means half the phyllo dough, and I fold over all the edges to make a strange looking little tart thing. Strange, but delicious! I only use egg whites and not a whole egg, and I use light cream cheese. I usually top half with fresh chopped strawberries and the other half with raspberries/blackberries and blueberries, so people can choose whichever they like better. And I use spray Crisco butter instead of brushing the sheets with butter, much faster and lighter this way! I top it with powdered sugar after it's finished baking. Mmm!

I absolutely love wonton soup and eat it by the bucket at any chinese food restaurant... and now this recipe ensures I can make my own delicious soup at home! With the amount of filling this recipe calls for, I make about 25-30 wontons which I find needs about 8-10 cups of chicken broth - because I love broth (half from a box and half from boullion cubes). I've used both chopped up cooked pork, and raw ground turkey and they were both good. To the broth, I add half a box of sliced mushrooms, a thinly sliced carrot, a bit of chopped cabbage and a couple chunks of ginger. I boil the wontons separately in water, then I boil the broth with all of the veggies and ginger in it, then remove the ginger chunks and add the wontons. Even my husband loves this, and he's usually not a big fan of wonton soup.

Really delicious, tastes like something from a local restaurant that we really like. I did make several modifications though. I lightly floured the chicken and then seared it in a pan sprayed with Pam on medium high, and sprayed the chicken while cooking instead of using oil. Turned down to low after chicken was browned before adding the sauce. I used 3 Tbps of soy sauce, an extra tablespoon of brown sugar because we like our meat sweet, and used squeeze tubes of garlic and ginger which gave the sauce a thicker consistancy and made it super easy to cook & thicken, it was finished in minutes! Also, I added a chopped sauteed vidalia onion, so good with the sauce! Served over rice.

LOVE these muffins, I am a muffin fanatic but I am trying to eat healthy, and these were amazing... I make them every week. I used oat bran instead of wheat bran, and substituted half of the brown sugar for stevia, delicious!

I have made this so many times and love to use either shrimp or chicken. I usually grill it in a basket on the bbq and serve the chicken over ceaser salad. My friend showed me this recipe and I love it!

So good! I made this tonight and it turned out incredible. I made it exactly as it said and it was great. I used 2 pie crusts from Pillsbury ready made pie crusts and it baked beautifully. Didn't even spill over. And I found the filling was nice and creamy. Not dry like other reviews said...

I also used this recipe to make a salad and made a few changes. I layered the bottom with lettuce. Added some lemon juice to the tuna mix. Then topped off with avocado and tomato slices. Turned out to be delicious!

Looks really good, but way to sweet.

My family loved this recipe and will be made over and over again. Substituted plain yogurt for mayonaise. Less fatand calories and tasted great. Increased the curry and nexttime will add mushrooms and maybe some green and red bell peppers