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Yummy Honey Chicken Kabobs

Reviewed: Jan. 9, 2010
Oh, yum. I chose zucchini and mushrooms for cute and colorful kabobs. I let the vegetables and chicken marinate for at least two days, turning the bag over in the fridge, whenever I saw it. If you use raw honey, you might want to add a bit of wine, to keep it from crystallizing in the fridge. I really love what the marinade did to the chicken, but even more so, what it did to the mushrooms. Meat was tender, well-colored and delicious. Definitely a "keeper!"
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Vegetarian Four Cheese Lasagna

Reviewed: Jan. 9, 2010
Do not think that you should serve this to company... unless, of course, you're comfortable with licking your plate clean in front of friends and family. We needed to use-up a pumpkin, and my mother was insisting upon pumpkin soup. Being a leading opponent of pumpkin-soup-consumption, I fled to AllRecipes to find an alternative. This was the winner, and my mother didn't complain about missing the soup, at all. Fat free ricotta works just fine. Making this with vodka sauce is even better!
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