I am trying this recipe but altering it slightly. Using honey instead of molasses (I feel molasses is far too strong for this), adding a touch of garlic, reducing the amount of peanut oil and am using an asian stirfry frozen veggie mix with soybeans in it to make this a main dish served over brown rice. I am not sure exactly how it will turn out, but having made similar things before, it sounds like a hit. I love using the mandarin oranges as part of the sauce as I don't usually keep orange juice on hand but those I do...this makes it an easy, easy dish to whip up.

Reviewed On: Jul. 7, 2008

I changed this quite a bit based on what I had on hand. I used a mix of butter & smart balance instead of shortning. Subbed 3/4 of the flour with 1/2 c of whole wheat pastry flour and 1/4 c flax meal. Used organic sugar with a tbl of black strap molasses for the brown sugar. Used ground cloves & pumpkin pie spice. Added a heaping tbl of Fiber Sure (I always add it to my baked goods) and also added some vanilla extract. They came out fantastic and my kids clamor for them. I still gave the original recipe 5 stars as it seems like it's a well deserved rating.

Reviewed On: Jun. 24, 2008

This is a wonderful recipe. I made this for my 6 & 8 year old boys last night & they loved it...but then they both love broccoli & mushrooms. I made my own crust, didn't use as much ranch or cheese and used broccoli slaw mix and fresh sliced mushrooms on it. I also sprinkled some onion & garlic powder and dried basil on the veggies before adding the last layer of cheese (I used an italian blend of shredded cheeses). Next time I think I will use more ranch as that flovor didn't come through as well as I had hoped and I will add shredded carrot as well. Using the shredded broccoli made it easier to eat than had I used florets I think.

Reviewed On: Feb. 20, 2008