This is an easy recipe with great, basic ingredients. I like that there are only two cans of clams because I like my soup less fishy. I used fat free half and half instead of evaporated milk, and added a little bit of bacon pieces. I agree with another reviewer that said the water ends up being around 2 cups. The only reason I gave this recipe a lower rating is because of the thyme. I only added half of the called for amount and the thyme still over powered the soup. I would leave out the thyme completely on the next batch. I would say without the thyme this would be a five star recipe. So easy and so good!

I love this recipe. I don't have a bread machine so I had to change the process a little. I warmed the milk, water, sugars, vanilla, salt and oil in a saucepan and then added the yeast. I let the yeast bloom while I added 2 cups of the flour and the spices to my kitchen aid mixer. I have found that I like the flavor of the bread best if the spices are changed to 1/2 tsp each. Once the yeast bloomed I added the wet mixture to the dry mixture and mixed with the dough hook. I added the third cup of flour as needed as I have found that often this recipe doesn't need quite all 3 cups. I added just enough flour until the dough pulled away from the bowl and made a ball and then let the mixer knead it until it was smooth and elastic. I let rise in a greased bowl until doubled, about an hour. Punch down, make a loaf and then put in well greased loaf pan. I covered and let rise until doubled again and then baked for 30 minutes at 350. Beautiful! As per other reviewers, I can't wait to make it into French toast!

I am impressed with this recipe! I am constantly looking for new and yummy ways to use up that abundance of zucchini, and this one delivers. The only thing I did different was to sprinkle some chopped pecans over the top before baking. I liked the extra crunch it gave and I think next time I will include them in the entire crumb mix. And yes, it tastes like apple. Wonderful!

I thought these were wonderful! I followed the advice of other reviewers and added my own seasoning. I used my favorite stand-by, garlic pepper, and some red pepper flakes. I cooked them two ways: first, I tried the recommended way of frying them in oil; second, I just cooked them in the skillet with a little bit of cooking spray. As I'm usually partial to any food that is fried, I was surprised to find that I preferred the cooking spray method. I garnished with a few halved cherry tomatoes. Yum! Yet another wonderful way to use all that dang zucchini!

I love these muffins! I have made them with the oil and without and there is not one darn difference so I leave it out. I only use 1/2 C of white flour and use wheat flour for the remaining cup. I add 1/8 tsp each of nutmeg and ground clove and use craisins instead of raisins. Every now and then I will replace the carrots with zucchini and it works great. Such a wonderfully versatile and healthy recipe!

My husband and I are seriously addicted to this bread! I only make one small change when preparing this. As I don't usually have buttermilk on hand, I use regular milk with 1 Tbs of lemon juice. Other than that, I follw this recipe exactly. Quick, easy and flavorful. My husband loves to eat his plain and I zap mine in the microwave and use a little spray butter with a dusting of sugar. Quick bread heaven!

Wow, what a wonderful idea! I'm hooked on the David Rio chai mix so I was really attracted to the idea of making my own mix at home. It's wonderful! I followed the recipe exactly except I left out 1/2 C of sugar. My only thing is the taste of the actual tea is a little strong (for me) and I will be sure to slightly reduce the tea amount next time. I can't wait to experiment with the nutmeg and allspice as well! One thing to point out: I had to buy tea, powdered milk and the creamers to make this recipe. I bought the large sizes of each and made a TON. It cost me $13, which is about what I would pay for two cups of chai from my local coffee house. This is just as wonderful, but a fraction of the cost!

I'll admit when I first saw this recipe I was extremely suspicious of a pumpkin cookie that didn't have chocolate chips in it. How could such a thing exist?!?! But it had good reviews so I thought I would give it a shot. I'm a believer! This is the best pumpkin cookie I have ever had and every single person who has tried them has asked for the recipe. I only made small changes. I added 1/4 tsp nutmeg and 1/8 tsp ground cloves. I have started replacing 1 cup of the shortening with 1 cup of the Smart Balance 50/50 Blend. This makes it a tiny bit more healthy without sacrificing the integrity of the cookie. I've started following the advice of one reviewer and making the frosting first so I don't have to wait all day for it to thicken. Also, I haven't found the 10 minute bake time to be accurate, I usually do 12-15 minutes depending on the size of cookie. They are still beautifully soft and cake-like. Give these cookies a chance, you won't be sorry!

These brownies are wonderful! I've spent years looking for a zucchini brownie recipe to replace a long lost version that my mom used to make, and this is it. Despite other reviewer's assurances that these would turn ok even though the recipe doesn't use an egg, I couldn't do it. The batter consistency was too weird so I added an egg right at the end. The result was a beautiful, moist, cake-like brownie. Egg or no egg, it just depends on if you like your brownies more cake-like or more chewy. Either way this recipe is a keeper!

I love this recipe! It is so easy to make and full of flavor. The jalapeno gives it that extra kick that puts this above other hummus recipes. And yes, if you can't find it you can replace the tahini with peanut butter! I used 2 tbs of the natural peanut butter (chunky) so it's not extremely sweet and 1 tbs of sesame oil to give it a little of the sesame taste. It works beautifully!

This is the perfect soup for an abundance of home grown tomatoes! I made a couple of changes to give it a little kick. First I sauteed the onion (I assumed they meant one onion, sliced, so that's what I did) with a clove of minced garlic and some olive oil. I added the cloves in the last minute of the saute. I then added the tomato and chicken broth and cooked as directed. I don't have a food mill so I pulsed the mixture in the blender then put through the strainer. I finished as directed but added a few dashes of cayenne pepper...and then a few more! And as mentioned by another reviewer, this recipe is best doubled. Easy, light and wonderful!

My mom and I loved this wonderful soup! I took the advice of other reviewers and increased the spices, especially the ginger. This made for a wonderfully spicy soup, and the addition of the cinnamon croutons made it divine!! Also substituted fat free half and half instead of heavy whipping cream. All the goodness of a creamy pumpkin soup without all the guilt!!

I love this recipe so much I use it for my acorn squash as well. Boil squash for ten instead of five and of course scoop out the pulp and throw away. Zucchini or acorn squash, either way this recipe is a keeper!