This was a huge hit. I used 1 cup of mozzerella and 1 cup of cheddar. Used 1-1/2 cans of diced tomatoes...drained, and 4 garlic cloves. Smelled wonderful while baking. So far, this is my favorite zucchini recipe. My mom called while I was cooking it, so I gave her the recipe. She has since tried it and raved about it also.

Fabulous!!! 2 small changes...used 4 cloves of garlic and red wine instead of white. I make huge batches and freeze. I will never use store bought again. It's so versatile, pizza, pasta, dipping sauce..even little triscuit pizza appetizers.

This was delicious! Didn't change a thing. Recipe is perfect as is. Got rave reviews. Was gone in one night!

Great recipe. I only made a few changes. My zucchini are large. So I used 1 large zucchini and cut into 1" slices, then cut the slices into 4 pieces. 1 TBSP of salt is too much so I salt and peppered the pieces. I sauteed 1 sliced vidalia onion in olive oil. I mixed 1 TBSP of basil and 2 minced garlic cloves in a can of diced tomatoes. When the onion was soft, I added the zucchini and tomatoes. Cooked over low-medium heat for 20-25 minutes. Stirring occasionally. Then sprinkled with generous amount of parmesan. (probably 1/4 - 1/2 cup) Mixed all together and cooked another 5 min. Not only is it good that night, but left overs are just as tasty.

Didn't change the marinade at all. But my pork chops were 2" thick. So I marinated for 5 hours, then browned them in pan 1 minute each side, put in a casserole dish with about 1/4 cup of beer to keep them moist. Baked at 375 for 45 minutes. Boyfriend doesn't want them any other way now. He raved about them 2 hours after dinner.....!

I made these for Christmas. I used devils food cake and spice cake. Didn't change the ingredients (not much to change!) I rolled them in 3/4" balls and flattened just a little with a glass. I used whipped cream cheese frosting for the filling. Out of all the different cookies I made, these had the most rave reviews. The spice cake was a bigger hit than the devil foods. But the devils food was also a hit. Soooo easy!

The only tiny thing I did differently, was roll the ball in white sugar before putting in the mini muffin pan. I thought this recipe would be too sweet with the peanut butter cup in it instead of a kiss. But everyone loved them! They preferred them over the ones with kisses.

This was fabulous. I didn't change the spices. They were great. The only thing I did different was combine the lime juice, garlic powder and 3/4 cup of chicken stock at the end to create enough sauce. Simple recipe, quick and easy. My husband couldn't stop complimenting me all night.

This pie rocks. I'm not a pecan pie fan, but my husband is. So I decided to treat him. He can't stop raving about it. And I think it's fabulous because I'm not a fan of the syrup version. I brought one to his sister's house for Thanksgiving and came home with NONE. No one ate the other pies. I followed another reviewer's directions of baking at 350 for 15 min, then turned down to 300 for 50-55 minutes. I used a Mrs Smith's 9" frozen deep pie crust. Thanks Elaine.

I was a bit disappointed by this easy recipe. I followed it exactly, but once frozen, the consistency was like ice milk not ice cream. It immediately melted in my mouth like milk. I'm all for easy, but not after I had another recipe that had 1 extra step but was oh so creamy and delicious. I used 3/4 cup of sugar and 1 cup of 2% milk and beat it until the sugar was dissolved. Then I added just under a tablespoon of vanilla and 3 cups of heavy whipping cream and poured it in the ice cream maker. I put it in the freezer for a bit before serving. It was so incredibly creamy that my husband told me it was the best he's ever had. You get what you pay for....you want ice cream...use heavy cream. You can always add candy/cookies/fruit on the last 5 minutes. It's very versatile.

AWESOME. This rocked. The only tweaks were..I used 1 TBSP of lime juice, 1 TBSP of lemon juice. The onion was a red onion and I used 2 tsps of minced garlic because I'm a garlic lover. I used 1/2 can of petite diced tomatoes w/jalapeno's drained as the tomato part. The consistancy was perfect. Just a tip to keep the avocado from turning brown, once you put it in the container for storage, take wax or plastic wrap and place directly on the dip to remove as much air as possible then cover with the lid.

This was out of this world. I brought it to a Christmas party and everyone kept asking who brought it and how to make it. I basically made it as is, except I used the entire box of frozen spinach and also mixed the mozzarella in with the dip instead of on top. It's better to get the cheese throughout and not globbed on top. Oh, and I'm pretty sure I may have added an extra clove of garlic....garlic lover here. YUM.

I love this! I make an extra batch of the dressing and store it for use on broiled chicken and tilapia. It's very versatile. You can make the blandest chicken or fish and just top it with this dressing. That said, the chicken salad is fabulous. It's not mayonnaisey....it's tart. Love the crunch of the pepper and the feta is a perfect compliment.

Delish! Red and green peppers, zucchini, squash and red onions marinated in italian dressing with a spash of balsamic vinegar for a day. I added a portabello mushroom and put in foil pans on the grill. Grilled for 15-20 minutes. Spread the garlic mayo on the focaccia bread before broiling the feta on it. My husband said the flavors were incredible. The veggies would be great even without the sandwich part.

I love this marinade! I was looking for something to use my liquid smoke on. This was a huge hit. I used a tablespoon of minced garlic instead of garlic powder. And I marinated it for a day. The lemon juice doesn't cook the chicken, it breaks down the protein so the flavor can get in. But don't marinade for over 2 days, it will make the chicken tough. I will use this marinade often. Thanks TaraNicole!

Fantastic. Yes.. I made small changes, but this recipe is rock solid. All I did different was changed the sugar a bit. 1 cup of white and 1 cup of brown. And I added a topping of 1/3 flour, 1/4 white sugar, 1/4 brown sugar, 1 tsp cinnamon, 1/4 cup nuts and 2 tbsp melted butter. I added the topping mixture 15 minutes into the baking so it wouldn't sink to the bottom. This recipe is a keeper. Update 9/4/2012: This is my only zucchini bread recipe. But I do use 1/2 cup unsweetened applesauce and 1/2 cup oil to keep the calories down. (Instead of a full cup of oil.) The taste is just as fabulous.

This is my go to Salmon recipe. It couldn't be easier. I omit the garlic salt because I add a tablespoon of minced garlic and the low sodium soy sauce I use is salty enough. I also baste the salmon with the juices a couple of times while cooking. It gives it great color and keeps the flavor in.

Simple and delicious. I love that it's only 3 ingredients. I made it in my new food processor and put it in a container to put in the freezer to firm up a bit. I actually have an ice cream maker, but this is the best way to make strawberry ice cream.

This was delish! I followed the recipe exactly (except I used frozen corn). I used Blue Moon Summer Wheat for the beer and there was no funny or bitter taste. I also used the recipe for taco seasoning by Patti (in the top review). I mixed all ingredients and put my frozen chicken breast on top and cooked on low for 8 hours. Took the chicken out and shredded it and mixed back in for 2 more hours. Served with Mexican shredded cheese and sour cream. It was a huge hit. So easy. Will make often.