This recipe was wonderful; the best zucchini recipe I have ever tried. We are trying to eat more healthy so I used whole wheat flour instead of white flour. I thinkthe 3 tsp. of cinnamon is what makes this one tops. Definitely a keeper.

Great recipe, definitely a keeper. I didn't have any fresh tomatoes so I used salsa. It turned out wonderful.

After cooking for 30 years and trying every meatloaf recipe out there, I think I may have just found the perfect meatloaf. This one is a definite keeper. After reading other reviews, I cut the cracker crumbs to 2 cups and decreased the brown sugar inside the loaf to 1/8 cup. As for the crumbling issue, if you are using medium eggs, use 3 instead of 2. The second time I made it, rather than make the glaze, I used our favorite BBQ sauce. Also, if using 2 lbs. of meat, it needs to cook at least 1 1/4 hrs.

I have not made Snowballs in years and was glad to find a recipe similar to mine. These are so easy to make and taste wonderful. However, I would suggest mixing the dough, shaping into a ball and chilling it for about an hour prior to making cookie balls. I didn't do this at first and ended up doing so. The dough was much easier to work with and the cookies came out perfect with no flattening.

Excellent! I made some minor changes. I added 3 cloves of crushed garlic and used a jar of Spaghetti sause in place of the tomato sauce.

I have been searching for a breakfast casserole recipe and stumbled upon the best with this one. After reading the reviews, I added 2 more eggs and 1/2 cup more milk. I also added sliced jalapenos to give it a kick. It was wonderful and a big hit with my Memorial Day company.

I just made a batch of these cookies and oh my, they are just about the best pb cookies I have ever made. I used whole wheat flour and added 1/4 cup wheat germ to make them a bit more healthy. Since wheat flour is a bit heavier I added a whole cup of pb. I will defintely be making these again very soon.

Great recipe, however I made a few changes to suit my personal taste. Like some others, I left the chicken pieces whole, pounding a bit. I dredged in flour but did not use nearly a cup. I browned the chicken in butter rather than vegetable oil and omitted the paprika. I added 3 cloves of garlic instead of powder and used 1/2 cup stock and 1/2 cup wine.

I have made this same cheese ball for years and always get rave reviews. It is also very adaptable. I left out the celery a few times and the peppers a few time when serving to those that don't care for them. It was still just as good. The 1/2-1 tsp. of salt is definitely a must. Make the day before if possible.

This was the best pork roast I ever made. I did not have sour cream on hand so just used whole milk. The gravy was so good my family couldn't get enough of it.

Great recipe! I had a similar recipe and lost it so was thrilled to come across this one. I followed the recipe but used whole wheat flour and added 3/4 cup of walnuts. I also baked them in 3-1 lb. coffee cans. I do this with all my holiday breads as they wrap up nicely for gifts.

FINALLY an apple crisp recipe that didn't flop! Normally I can cook anything but have never had an apple crisp that came out right until NOW. The only change I made was adding more cinnamon and using 1/2 white and 1/2 brown sugar. Will make again and again.

Delicious and so easy! I followed the advice of others and sauted the veggies first, and added about 1/4 a cup of red wine. I also used regular can tomatoes rather than stewed. Will make again.

This was a GREAT recipe! I did make a couple of changes. I used my own custard recipe which is basically the same as this one but the quantities are different and I wanted a bit more. I also used can frosting for the top simply because I bought 4 cans at Sams the other day and had it on hand. If you are pressed for time, I would recommend can frosting but please don't fudge on the cake. The cake was delicious and I cannot imagine any box mix being as good. I want to add a couple of hints to the custard. It isn't necessary to add the eggs at the end. It is fine to add them to the beginning. All custard recipes say to add them at the end but as someone who learned to make custard on a chair in her grandmother's kitchen, adding them with the rest of the ingredients is OK. Also, once it boils, let it boil for about 3 minutes. One minute is not long enough. It must boil for 3 in order to completely set for a pie.

Excellent! I made very few changes. I used 2 can cream of mushroom soup instead of chicken soup, added fresh mushrooms and a splash of red wine. Also, for those complaining about the salt, don't use Lipton Onion Soup Mix (for this or any other recipe). It is way too salty. Campbells or the store brand onion soups are much less salty and just as good.

This was FANTASTIC and just what I was looking for. I actually did not want cakes, but wanted corned beef hash. My husband loves the canned hash for breakfast with his eggs. Too me it smells worse than can dog food. I gave this a whirl this morning with my left over corned beef. He went to work a happy man.

Being from Texas let me just say these beans are the real deal! I am sure the recipe is fine exactly as written. However, I made some changes only because I had to work with what I had on hand. I used a ham hock in place of the bacon, added a can of diced tomatoes instead of whole, used chicken broth instead of water and used 2 jalapenos, chopped in place of the can. My husband said they were the best beans he has ever eaten.

Like others have stated, the sauce needs to be doubled or your pie will be too dry. Other than that, it is fine as is or adding your own spices, etc. I have made this recipe several times (using the Butter Flakey Pie Crust recipe from this site) and my family loves it. I decided to make it yesterday using the last of the Thanksgiving turkey. I also had about 1 1/2 cups of turkey gravy frozen. Instead of doubling the sauce, I made the amount the recipe stated and added my left over gravy. It was the best so far.

Best pie crust recipe I have ever made. Even my picky husband comments on it every time. One small word of caution. For Thanksgiving I decided to get a jump on things and make my pie crusts early. I made 3 of these, refrigerated them overnight and rolled them out for my pies the next day. I would not recommend doing this with this particular recipe. Every crust was extremely hard and hard to cut. I have used this recipe numerous time before and never had that problem. They have always been very flakey and buttery. Only chill for the recommended time.

EXCELLENT recipe and will definitely be making again. I gave this 4 stars only because I made a few changes, not that they are necessary. I used cheddar instead of American as that is our preference. Also left out the eggs and did not bake them. Served them right from the pan and they were fabulous. My husband is from GA and loves cheese grits. I have spent the last 20 years seaching for the perfect recipe and finally, by George I think I have it!