I have made this recipe several times, and it's delicious!! I do make a few changes as suggested by others - cut the brown sugar to 1/2 cup, increase the baking powder to 1 tsp, and add 1 tsp salt. When adding the butter to the top, I simply cut several slices (of real butter!)and let it melt on top, making sure to let the buttery goodness ooze down into the crack in the bread as well. One thing I did a bit different this last time - and will do from now on - is to bake the bread in 4 mini loaf pans instead of the larger one. This cut down on the doughiness of the finished loaf and made for a nice even texture. I baked at the same temp, removing the loaves and adding the butter at 25 minutes (instead of the 40), then baking for an additional 10, for a total baking time of 35 minutes.

Delicious!! There is no need to temper the eggs like some reviewers suggested - just heat them along with the other ingredients as stated in the recipe. The purpose of tempering is to introduce cold eggs into a hot mixture - you slowly put a bit of whatever hot mixture you are working with into the eggs to gently heat them up so they do not "scramble" when you put the into the hot mixture. However, in this recipe, you are beginning with all cold ingredients and heating them together - you are not introducing cold eggs into a hot mixture and therefore tempering is not needed. If your eggs are "scrambling" in the eggnog, you are heating your mixture up too quickly. Turn the heat down a bit and SLOWLY warm your mixture up. I made the recipe as-is (without the rum). Everyone loved the creamy texture, and I loved the fact that I wasn't serving raw eggs to my family. The eggnog was even better the next day! In fact, what little remained got even better as time went on. Next time, I will make a batch a couple of days before I want to serve it.

This turned out much more cake-like than brownie-like, but it was pretty good anyway. I made the recipe as-is (minus the nuts). The flavor was much improved the next day, and there was absolutely no evidence of zucchini in it! I used the big holes on my cheese grater to shred the zucchini. The kids really liked it.

I made this for a family gathering yesterday and it was a huge hit! After reading reviews, I substituted vanilla pudding for the lemon (I would have used orange extract instead of the lemon, but I didn't have any on hand). I squeezed 2 fresh oranges for the juice and used store-bought oj for the remainder needed. I also added orange zest - about 2 teaspoons to the batter and 1 teaspoon to the glaze. I placed the cooled cake back into the pan and spooned the glaze over the bottom, making sure to let some run down the sides and center of pan to soak the edges of the cake. I let it soak about 30 minutes and turned the cake onto the serving plate. I then drizzled the glaze over the top and used a basting brush to brush more glaze onto the sides. Nice and moist and delicious!! Thanks for the wonderful recipe!

I made this tonight with boneless, skinless chicken breasts, adding cornstarch and cooking the sauce on the stovetop first. It was delicious... and kid-approved!! I served it with rice and it was a big hit! Thanks for a terrific and easy recipe!

I needed a side salad to go along with our dinner and came across this recipe. Since it wasn't our main dish, I left out the chicken - and it was wonderful! The onion was a teeny bit too strong (I used a yellow onion), but I think it would have been fine if I hadn't left the chicken out. I also served the dressing on the side so the leftovers wouldn't get mushy.

These rolls were yummy and had a very nice texture to them! They were super easy too! Using a bread machine to mix the ingredients and knead the dough frees up some time for me. Thanks for the great recipe!

Delicious!! Even my picky 5yo loved it! I chop the onions up very finely so nobody knows they're in there :-)

I've made this several times, and it's always a huge hit! I serve it with buttery crackers and tortilla chips. We like things on the spicy side, so I do add a little bit more jalapenos to it - YUM!