I am a pro baker and this is the best zucchini bread ever! I did replace half of the oil with applesauce and add a streusel topping for rave reviews. Thank you kristen no need ti look further for a z-bread recipe

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ANNEWI

Cooking Level: Professional

Home Town: Marion, Ohio, USA

Living In: Warsaw, Ohio, USA

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Vegetable Medley Casserole

Reviewed: Jul. 20, 2009

Good side dish, I used a generic frozen vegetable medley bag and I didn't have cream of mushroom and used cream chicken. Also added some other spices to spice it up.

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Donice

Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Desoto, Texas, USA

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Buttermilk Fried Chicken with Gravy

Reviewed: Mar. 25, 2009

i absolutly found this recipe delicious. however I altered it a bit. i used a deep fryer and I added my own seasonings, because it sounded bland. I used italion seasoning, garlic salt and seasoning salt, and pepper.This is the first time i made a fried chicken and my crust didnt come off...must be because of the buttermilk? I didnt make the gravy this time, but i definitly will next time! yum

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phyllicia mae

Cooking Level: Beginning

Home Town: Marion, Ohio, USA

Living In: Akron, Ohio, USA

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Million Dollar Fudge

Reviewed: Feb. 28, 2009

Not a bad recipe. I will definately make this again. I used a candy thermometer also and stopped at just over soft ball stage. The only downfall was I had to keep it in the fridge or it would turn all soft and mushy.

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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No Fail Fudge

Reviewed: Feb. 28, 2009

Didn't like this recipe at all. It failed twice and I followed the directions to the letter. The hubby and kids used it as fudge sauce for ice cream.

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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White Chocolate Fudge

Reviewed: Feb. 28, 2009

I didn't care for the taste of this fudge. It may have been the white chocolate I used (chips instead of bar) but I'm not a white chocolate fan either.

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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Duo-Chocolate Fudge

Reviewed: Feb. 28, 2009

Very easy to make. I added toasted pecans to one batch and toasted slivered almonds to the second. I will definately make this one again.

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Reviewer:

Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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Best Ever Fudge

Reviewed: Feb. 28, 2009

This was an ok fudge. It had an off-taste. Don't know if I would try it again.

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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Peanut Butter Fudge II

Reviewed: Feb. 28, 2009

This one was way too sweet. I made two batches and cut out one cup of sugar in the second batch but it didn't make too much of a difference but it was softer than the first batch (it was as hard as a rock and crumbled when cut).

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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Peanut Butter Fudge I

Reviewed: Feb. 28, 2009

Great taste but gritty. I thought maybe some water had gotten into the first batch so I watched closely while doing the second but with the same result.

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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Cottage Cheese Bread II

Reviewed: Feb. 28, 2009

Good recipe. Should state that the cottage cheese should be drained of all excess liquid. I ended up using an additional 1 cup of flour. Also - thanks to all the previous reviews I knew not to use my bread machine. Very tender crumb and moist. The crust was not tough but still chewy. Good flavor - mild and a touch sweet. A definite keeper.

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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Irish Cream Truffle Fudge

Reviewed: Feb. 28, 2009

Great recipe. I first made this 3 years ago and it has become a must-have at Christmas. It is a bit boozy for the first couple of days but the flavor mellows after a couple of days. This recipe freezes well also. I cleaned out the deep-freeze and found some from the first batch I made in 2006 and it tasted great - not burned or dried out.

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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Ham, Potato, and Cheese Soup

Reviewed: Jan. 4, 2009

I definitly love this recipe. I love the milk in it. I did alter it a bit. I used 1 onion, a stalk of celery and one chopped carrot. I also used salt and pepper and basil and some shredded cheddar cheese. Very delicious. :) will make again before winter is over.

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phyllicia mae

Cooking Level: Beginning

Home Town: Marion, Ohio, USA

Living In: Akron, Ohio, USA

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Sausage Balls

Reviewed: Jan. 3, 2009

I mixed these (using Hot Bob Evans) in my KitchenAid Pro 600 with the dough hook so it would mix with ease. I did as suggested by other bakers: Baked for 20 minutes and on cooling racks. The rest of the hors d'oeuvres weren't ready and the guest of honor still wasn't there so I turned off the oven and kept the sausage balls in the oven for about another 15 minutes while keeping the oven door open a tiny bit. When I pulled them out, there was only a drop of grease, about the size of a dime, on the baking sheet, beneath the cooling rack. They were thoroughly baked, brown on top, and sticking to the cooling rack. Next time, I'll use a nonstick cooking spray on the rack. These are absolutely mouthwatering served with Hickory Farms Sweet Hot Mustard or Grey Poupon Dijon Mustard. I stored the few I hid in a Ziploc bag and they reheat well in a paper towel in the microwave for 30 seconds. Tomorrow, I'm making more for us to enjoy during the Fiesta Bowl party. I like these so much better than the ones that take Cheese Whiz. Keep this recipe handy, it's a winner!

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