I also cut back on the sugar a tad (on the advice of previous reviewers) but I also added about a tablespoon of prepared horseradish sauce. Added just a bit of zing!! Great recipe!!!

The brats need to be placed back IN the beer/onion mixture for several minutes (just keep in there while serving other food) to be true Wisconsin brats. And there is no reason to add 2 sticks of butter to the recipe.

It was quick for sure and I will definitely make again. But it was much too sweet for our liking. I only used about 1 tablespoon of the butter and brown sugar. I will halve that again.

These were very good. I agree with the one reviewer that it took longer than 3 minutes per side to cook. I used a cast iron pan and ended up adding a bit of olive oil because they weren't browning at all. Any suggestions on what to fry in would be greatly appreciated!

First let me say I will NEVER make tuna salad again without adding pesto! It's such a wonderful complimentary flavor! Second, I did tweak it a bit: I added some diced celery and upped the amount of mayo and pesto a bit. I also used my homemade tarragon mustard (1 tsp) which gave it a nice "zing!" I agree with the one reviewer who said the additional garlic wasn't necessary. But if you are a garlic lover, it still tasted very good with the additional garlic. I would probably omit that next time though. But this is one of the best posts I've come across and want to say THANKS!!!

I have made this twice now, once following the recipe to a "t" and the second time with a few minor changes. I agree with the other poster that the sauce is way too liquid-y. I will cut back even further, probably substitute sour cream for the milk to make it a slightly thicker dressing. The other change I made was using garlic and onion powder rather than salt. Already adding a teaspoon of salt and then an additional 1/2 teaspoon with the spices made it too salty for us. I also used fresh parsley and upped the hot sauce a bit. The nice part about this recipe is that even when it comes out, what one might think as, less than perfect, it still tastes very good! And tweaking doesn't hurt it one bit. It's very flexible! Thanks for posting Diane!

I used fresh herbs and followed some of the other poster's advice adding oregano and thyme. Either my zucchini were larger or something, because I couldn't fit everything into the casserole dish. I used fresh Parmesan cheese also. It was delicious! Four servings? I didn't serve anything but a salad with it, and we polished off the entire thing! It was wonderful and thank you so much for posting this great recipe!!

I chose this recipe because of some of the alterations other people made to it. I was looking for a good "base" recipe that I could change up to suit us. I changed the serving size to 36 so I would have 3 loaves. So I used 4 eggs, 1 cup of wheat flour; the remaining white. I kept the oil at 1 cup and the brown sugar at 2 cups. I did not add raisins or nuts. This bread came out very moist and is wonderful! Not overly sweet either (which we prefer). Thanks for posting this. It's an excellent recipe and will remain my go-to one for zucchini bread!

I pared down the recipe a lot being that there are only two in the house and made in a small crock pot. It was wonderful! Just the right amount of spice. I also cooked up some organic rice the nice before (1 cup after cooking) and added that right to the crock pot with the shrimp at the end. Then turned the pot up to high. It was done about 15 minutes later. Everything was warm. The rice was great. Easy. Love it. Will absolutely make it again! Thanks for the post!

When husband says: "this is one to put on your 'bake it again"'list!" - you KNOW it's good!! I accidentally omitted the salt, but I don't think it made any difference. The crust was a bit crunchier than I expected, but the texture inside was wonderful. If it also freezes well, this recipe is a WINNER!!! Thanks for posting!!

This was very good. I added a little butter to the cinnamon and sugar mixture and stuffed it into the core. It would have gotten five stars, but the cooking time is far too short. I had mine in the coals for over 30 minutes before they got soft. After 10 the apples were still rock hard. But other than that, a winning recipe to take camping!

This is an excellent and "husband-approved" dinner! I took the advice of some of the reviewers and added some garlic to the saute mixture. I used green and yellow peppers (a Packers Fan delight!) and also topped with a little mozzarella cheese, which was not necessary, and I'll omit next time to save the extra sodium. Absolutely a keeper! Thanks Sandy for the great post!

I left mine in for the full 15 minutes, then allowed to cool and further set for approximately 5 more. The whites were still quite runny. The flavor was great, and the runny whites may have been due to my using large eggs and my oven temp being fussy (again) :( But I will definitely make these again! Thanks for posting!

It's definitely a keeper! The house smelled wonderful when I walked in tonight. I mixed up the flour, butter, cream mixture and added it to the crock pot and turned the crock pot up to "high." It would have gotten five stars for sure, but it didn't thicken up as much as I would have liked. Next time (yes, liked it enough there WILL be a next time) I will try cornstarch in place of the flour (unless someone advises otherwise???)and I will put the rosemary in a bouquet garni. Otherwise, this was a very good recipe. Oh yes...I used haddock fillets. Thanks for the post!

This was very good! I followed the recipe as posted with the exception of adding two small quartered potatoes. I expected a bit more tang from the sauce and will add a bit more red wine vinegar (or perhaps just some red wine) and reduce the sugar slightly. By accident, or poor planning perhaps, my small roast was frozen hard as a brick when I put it in the crock pot. After 8 hours, the meat was fall apart tender! The potatoes were still a little firm!! Thanks for the post. This is a keeper! NEW: I just made this for a second time and bumped it up to 5 stars. I did add more red wine vinegar this time, and reduced the soy sauce to 1 tablespoon. And again, my roast was rock hard. I don't understand anyone posting that "it was bland." It tasted, first, like a pork roast and, second, slightly seasoned. Spices and sauces are supposed to enhance the flavor, not upstage it. This is an excellent recipe!

I don't at all understand the comments about this "pizza" being bland. The flavor was A-1 and I omitted the salt. I'll fess up...I used an acorn squash because it came in the CSA box and I like the flavor. Pain to peel though! LOL!! Other alterations included adding fresh mushrooms to the mix and I also used a bit more Asiago cheese. I used an oil mister to add the final 1 Tablespoon to the top of the pizza, which means I likely used much less. The crust was a Jiffy Mix (which wouldn't change things at all I don't believe). The reason for the 4-star rating is that the dish was slightly dry in the mouth. I was glad that I added the mushroom because they imparted some moisture, but not enough. If anyone can tell me if they think it's the difference in the squash varieties, I'd love to know. I will definitely make this again. I will add the mushrooms again (just a favorite here!) and I will also quarter the onion after I slice them. Some bites netted a string of onion and little else. One final note: one of the photos submitted shows the squash sprinkled with Rosemary, but it's not sliced as the recipe indicates. I wondered why the submitter included this picture. A real winner though! Hubby says to make again....so I have to say: Thanks for posting!!

I'm always bothered when people alter a recipe significantly and then rate it low. But because I wanted to try these, I did change it up some and used what I had on hand. I used Kashi 7-puff cereal for the "crispy rice" cereal. My fruit was a 1/2-cup combination of craisins, dried blueberries, and dried cherries. NO chocolate chips. I covered with wax paper so I could really push it into the pan (after reading the reviews). And my husband just gave you the review you wanted: "I'll take these over the store ones any day!" So there you go! Even though I made some changes...still darn good! The only change I will make next time is to reduce the vanilla to 1 teaspoon. I can taste the vanilla more than I care for. Definitely a winner! Thanks for posting this recipe!! UPDATE: I've been making these weekly since I first reviewed. Still definitely a five star recipe! Don't be afraid to change it up a bit. I'm still omitting the chips, but today I added 1/2 tsp of cinnamon. I've also made with 1/2 tsp vanilla and 1/2 tsp almond extract. The cinnamon adds a nice zing to the bar. Additionally, I lined a glass 9 x 13 cake pan with parchment paper. It worked perfectly, further reducing the fat and calories by a little.

Made this today in the crock and it was pretty good. I didn't have any tomato sauce, so omitted that completely. I was glad I did. It was far too juicy to eat in a wrap. We were a mess by the time dinner was over. If I were to make it again, I'd serve over wide egg noodles or penne pasta.

I have rated...and I'm sorry, but I'm rating again with a 3 (to keep it rather neutral), but I must say this: first: the leftovers were unappealing. When I made the recipe, I was disappointed.

I'm always bothered when people alter a recipe significantly and then rate it low. But because I wanted to try these, I did change it up some and used what I had on hand. I used Kashi 7-puff cereal for the "crispy rice" cereal. My fruit was a 1/2-cup combination of craisins, dried blueberries, and dried cherries. NO chocolate chips. I covered with wax paper so I could really push it into the pan (after reading the reviews). And my husband just gave you the review you wanted: "I'll take these over the store ones any day!" So there you go! Even though I made some changes...still darn good! The only change I will make next time is to reduce the vanilla to 1 teaspoon. I can taste the vanilla more than I care for. Definitely a winner! Thanks for posting this recipe!!