One thing I know for sure: this zucchini bread tastes MUCH better the second day! I really was not too impressed when I ate a slice just an hour after baking it. I'm glad I didn't review it then. The next day, and for the next few days, this chocolate zucchini bread was quite delicious!

While this is a different version than I'm used to eating, it is nonetheless very good! I grew up eating my aunt's (and godmother) Hungarian Goulash. Her version was made with ground beef and elbow macaroni. I made this version as directed but tripled the sauce ingredients, which worked out great. Using the slow cooker is a blessing! Quite delicious and very easy to make!

Lawdy, Miss Claudy! I have been making my own white bread for years--a recipe I found in a cookbook back in the 70s. I swore by that recipe which really is very good, but THIS simple, basic Amish white bread recipe is without a doubt the greatest I have ever tasted! So easy, so forgiving... and so perfect! I've already committed it to memory and am making it at least once a week. Thank you so much, Peg!

I'm torn about reviewing this recipe. At first I made it exactly according to the directions, but found it lacking in flavor and visual appeal. Then the next day I took the refrigerated leftovers and began my augmentation. I reheated the sauce and chicken and added shredded Swiss cheese, seasoned salt and freshly ground black pepper. Once I poured this over the hot linguine I topped it with Parmesan cheese (in addition to what's in the original recipe) and chopped parsley. I could have tried other ingredients but these were what I had on hand and thought might taste good. It worked! I served this the next day to a friend who came over for lunch and he loved it! Not sure if I'll ever make it again though.

I made this the other night for a friend and my nieces (ages 10 and 14). My nieces can be VERY picky so I was careful to choose something to make that I thought might please their palates. Well--winner, winner, chicken dinner! This was a huge hit with everybody! I fatally cracked my slow cooker insert (long story) so I wound up cooking this in a large pot on the stove, making the necessary timing and temp adjustments (which I successfully guessed at!). The only hard part (not really) was cubing all that chicken which I tackled when the breasts were still slightly frozen. I served this over cooked egg noodles and had delicious Jersey produce as the sides: corn on the cob and cucumber & tomato salad. I served cubed fresh watermelon for dessert. Did I mention zucchini bread?! My nieces have requested I make this chicken recipe again very soon!

Mmm-mmm! Great both warm from the oven or cold from the fridge. This is one of the tastiest crab quiches I've ever made. Sometimes I use imitation crab and sometimes, real crab. Perfect either way!

This is killer easy and really delish! Especially wonderful with whipped cream and/or vanilla ice cream. Just keep the four basic ingredients in your pantry and anytime you need a no-fuss dessert, you're in business! Let it cook for you while you're busy pulling the rest of the dinner together and readying the house for company. How wonderful!

I first made this yule log for a Christmas 2010 party and it was a huge hit! I think the mocha filling is what makes this recipe special. I love the sponge cake. My best friend tells me to this day that this is the best dessert she has ever eaten! I made marzipan mushrooms ahead of time for decoration and sprinkled the finished cake with powdered sugar to look like snow. This recipe is now in my treasured Christmas file and I hope to make it every year from now on.

I have been meaning to rate this recipe for a while. OMG! So very good. This is the kind of appetizer that literally makes my mouth water in anticipation! I make them just as the recipe describes, but one can experiment and have fun with variations on the theme.

I was excited to serve this salad at the Easter dinner I attended. I always want to find a way to give five stars, but in this case I find I cannot. I followed this recipe exactly! In fact, I made a special trip to the supermarket the night before to buy every ingredient fresh, not just the spinach and strawberries, but also the paprika and both sesame and poppy seeds, because I did not want to rely on what had been in my spice cupboard for a while. I even made sure to get white wine vinegar, and not white vinegar. On the side I had mandarin orange segments and sugared pecans available for anyone who wanted to add them to the salad. I mixed the dressing well and added it at the last moment. The final result? The salad was ok, just not great as I was led to expect from reading the other reviews. I won't be making it again. Sorry.

Made this for the Saint Patrick's Day party I went to last night. It was delicious! People are very surprised when you tell them it's made with two cups of mashed potatoes! (By the way, I used instant mashed potatoes and it came out great.) Terrific recipe; thanks!

I have to double or triple the sugar amount to achieve the desired sweetness; otherwise, a good basic recipe. It is critical to start with cold beaters and bowl.

I wish I could give this a 4.5 rating, but since I can't, I rounded it up to 5 stars. The dip was very good, but not one I would RAVE about. I'm a big fan of anything made with dry ranch mix... in fact, I've invented or modified a bunch of recipes just to incorporate that very ingredient. I doubled this recipe, and in doing so learned a very important fact: that much dip does NOT fit into a normal blender receptaclel It must be done in two batches. Also, I made it the day before to allow the flavors to marry. They did; the dip was a big hit served with crudite, chips and crackers; and I am very pleased I tried it! Happy New Year!

Made this earlier tonight for dinner. It was an immediate hit with everyone! I served it over hot, buttered egg noodles with corn, a green salad and an oven-hot loaf of crusty ciabatta bread on the side. This casserole is very easy to make and a definite palate-pleaser! Will make again often.

I have made this pumpkin bread multiple times and in three different ways: plain, with walnuts, and with raisins. And, I have made it with both fresh and canned pumpkin. It is, in my never-to-be-humble opinion, the GREATEST pumpkin bread recipe on planet earth! Instead of three smaller pans (7"x3"), I use two regular sized loaf pans (5"x9"). This quick bread is a MUST for every baker's recipe file!

How great is this meatloaf?! Love the idea of Swiss cheese... in fact, just about ANY melted cheese topping on a meatloaf makes my mouth water. A winner!

Make these cookies the next time you're having invited company and you'll hear wows and raves! These are really great-looking (and great-tasting!) cookies. They are not hard to make once you get the hang of it and I think Rosina gave perfect instructions. One variation you can try is to wrap each fully-formed square log (which already has the two chocolate and two plain logs in it) in a sheet of either plain or chocolate dough before then wrapping in foil and refrigerating overnight. (I make a double batch of cookies just for the extra "wrapping dough.") The finished cookies will then have a border around the checkerboard pattern which looks very sophisticated!

This is a classic recipe. One can substitute rum or brandy for the bourbon, or any of many other liquors or liqueurs! These spirit balls are awesome!

Terrific recipe! I substituted 1/2 regular lime juice and 1/2 lemon juice for the key lime juice, since I had none available. I also added a couple of drops of green food coloring and it turned out great! I really liked the tartness of the filling. My only caution is to watch the oven closely near the end of the prescribed baking period as a graham cracker crust can go from okay to burnt very quickly!

Fantastic! I substituted meatloaf mix (ground beef, pork and veal) for all ground beef. I love this recipe and it's now in my "favorites" box!