I made this to use up veggies from my farm share (coincidentally, I had carrots, green beans, and radishes to use, so it was perfect!) and took it to a friend's house for a dinner party and it was a rousing success. Since I was short on time, I steamed the carrots and green beans in the microwave before dumping them in the ice water and it seemed to work very well. On the advice of other reviewers, I doubled the dressing, which I think worked very well. In the future, I'd probably make this again and throw in other veggies that need to get eaten and I'm very likely to make the dressing again for other salads. Overall, solid veggie dish.

Holy Cow! This is some good bread. Not entirely sure what my review can add that the other 250+ haven't already said, but after I had this, I knew I had a duty to say something. The only alteration I made was to use 1 cup of whole wheat flour in with 1 1/3 cups of white. I also don't use bread flour, just plain old unbleached all purpose. But man is this delish!! Normally I find bread from the bread machine not as good the next day, but this definitely keeps. One note, though. I baked this on the light crust setting and it was still a tad gooey in the center. Not so bad as to render this inedible, but definitely enough that next time, I'll probably go ahead for medium crust. Because there most definitely WILL be a next time. And soon!

Fantastic starter recipe! Like some others have suggested, I doctored it up a bit. I used chicken marinated with a balsamic vinegar/garlic marinade. I also sauteed some minced garlic, onions, mushrooms and spinach with the chicken and seasoned it with some dried Italian seasoning before adding the soup and pesto. Quite tasty and easy - a combination that is definitely appreciated!

FANTASTIC! This is a great summer dessert for those times when you have delicious delicious strawberries and don't want to turn on the oven. It comes out so creamy and sweet and, even better, is low fat. I smashed about a handful of strawberries with some white sugar and mixed that into the pudding mix before combining with the cream cheese, which gave it a nice pink color and added some strawberry flavor to the cream. My family devoured it. Will definitely make again!!

5 stars for concept. 2 stars for actual recipe. The idea behind this recipe is great and, even better suuuper easy with an amazing presentation, but I feel as though the recipe, as written, for the stuffing would be extremely bland. Changes I made: Used garlic salt when letting the pulp sit. Added minced garlic to with the pulp/onion saute and used olive oil instead of butter. Used Italian seasoning instead of just parsley. Used a pizza cheese mix instead of Swiss cheese. Was quite tasty, but if I make it again, I'll probably add some tomato or pepper flakes or balsamic vinegar to give it a bit of a kick. Again, great idea, the stuffing just needs kicking up a notch.

Yum! Took this to my weekly Sunday family dinner and it was a hit! Like other reviews have suggested, I altered amounts to 3 c. confectioner's sugar, 2 c. brown sugar, 1 c. peanut butter. Possibly because it's hot here and I have no AC, but it never really hardened. I let it cool to room temp and then popped it into the fridge and that got it harder. Still, the mushier consistency is totally worth the yumminess of the fudge!