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This is great as written but have also tried others' suggestions. My favorite additions are carrots, celery and cubed potato right in the soup, and adding a dash of red pepper and nutmeg. The first time I made it I was thinking it was not going to be super impressing but then I added the cream at the end and it was instantly sublime.

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Zucchini Cornbread

Reviewed: Aug. 11, 2012

Delicious except I had to add the magic ingredient--1 chopped jalapeno pepper, MMMM

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Peach-a-Berry Pie

Reviewed: Aug. 6, 2012

I drained the peaches very well, they were fresh peaches from my garden. I followed the instructions exactly but the pie was very wet, had to serve it with a spoon and when a piece was removed all the filling poured into the space.

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Alyson's Broccoli Salad

Reviewed: Aug. 5, 2012

This is great even if you don't have the bacon. I have also used balsamic vinegar (I just added less sugar) and that was really good too!

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Zucchini Pie

Reviewed: Aug. 4, 2012

This is superb. I think it's even better with other cheeses in addition or substituted in part for the parmesan. I have used mozzarella cheddar and Romano. So easy! I have also tried mixed Italian spices and pizza spice--also delicious.

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Mom's Zucchini Bread

Reviewed: Aug. 4, 2012

Very moist and delicious. First time I made it I added gooseberries from the garden and it was like cranberry bread-delicious. Have had it with walnuts and raisins too.

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Cheese and Sausage Stuffed Zucchini

Reviewed: Jul. 29, 2012

Delicious will make again

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Cream Cheesy Cubed Zucchini with Lemon and Oregano

Reviewed: Jul. 25, 2012

Just finished making this for lunch--now have a new favorite zucchini recipe!!! Added some extra lemon juice at the end and went heavy on the cayenne pepper. Fabulous!

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Cucumbers in Cream

Reviewed: Jul. 8, 2012

I used sour cream and a little mayo instead of heavy cream, added some white pepper and some extra radishes from the garden... yum! There is enough dressing that I could have easily added a couple more cucumbers, will keep that in mind for next time.

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Strawberry Jam

Reviewed: Jun. 10, 2012

Very forgiving recipe. I tried tripling it... I used 10 cups of sugar to 12 cups of berries. Luckily I read the comments and used a huge pot because it almost boiled over. Then I didn't have the heat high enough and it was taking forever, but when I boiled it harder, it boiled down much quicker. It still hadn't reached 220 deg. but then it started to burn... I thought I had wrecked it. But it passed the freezer test so I stopped. Lo and behold it is delicious, thick, perfect jam!

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