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Black Bottom Cherry Cheesecake Bars

Reviewed: Oct. 10, 2014
The taste was great, appearance was poor, nothing like the photo. After baking 50 minutes the sides had raised, the top was brown, not the pink in the photo, but everything was still so soft it didn't just jiggle, it sloshed. It took an extra 20 minutes baking before the center rose and the sides were set. After removing from the oven the center collapsed. The brownie layer was only about 1/4" thick, and had risen up on the sides into the cheesecake layer, sort of like a brownie bowl. The whole thing was not appetizing looking with the brown top, edge pieces about 2" high and center pieces about 3/4" high. Brownie layer was too chewy. We gamely tried it and everyone liked the taste, but will definitely not ever make this again. Very disappointing.
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Mandy's Crab Stuffed Zucchini

Reviewed: Aug. 9, 2012
This is a delicious keeper. First time I made it exactly. The amount of stuffing was enormous, easily enough for 8 squash. I baked the extra in a casserole. Most of the cheese fell off the zucchini and burned on the pan. Second time I was in a hurry, so I sauteed the veggies, including the zucchini pulp, in all 4 Tbsp butter. Then I mixed the Parmesan cheese in with the stuffing ingredients. Turned out I was out of white wine, so I used white wine vinegar. Then I microwaved the stuffed zucchini for 4 minutes. The result was just as yummy as the original recipe. The vinegar added an interesting tang. Next time I may try it with balsamic vinegar.
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