"This is excellent. I took it a little further on the second try. I visited my friendly grocery salad bar. I picked up diced ham, diced scallions, cauliflour, broccoli and spinach. I needed a little more cheese, so I topped it off with an Italian 3-Cheese Blend. The possibilities with this are limitless."

"I served these to family and friends at an open house holiday get-together. They were a huge hit. I used a warming tray to serve them on after they came out of the oven. They stayed warm, but not so hot guests had to worry about burning their mouth. These will definitely be included as an appetizer at future gatherings. "

"This is an excellent idea. I chose to use the small "Pizza" breads you can easily purchase, then took a trip by the salad bar. I was able to mix and match vegetable preferences per person. Each person then had their own "Vegetable Pizza". Vegetables ran the salad bar spectrum: broccoli, cauliflour, peppers (sweet and hot), spinach, peas, tomatoes, zucchini, yellow neck squash, onions and mushrooms. Buy using the salad bar for the fixings, I didn't have to buy more than what we would use to make the "variety" of pizzas. I also used an finely shredded "Italian Cheese Blend." Everyone raved and ask when we could have them again. "

"I was very disappointed with this recipe. I've made it twice (once frying the corn cakes, the next baking them). Maybe my expectations were too high. I had eaten a similar recipe when I was on vacation to Shanghai, China last spring. The corn cakes I had there were extremely sweet. The corn flavor was like eating "Fresh" sweet corn taken from the field. These were dry with little or no sweetness at all. "

"I've tried a lot of desserts on my family and friends, but this one "ROCKS!" My parents are "homemade" cake and pie officiandos. My mom, grandmothers, and great grandmother did all their pies and cakes from scratch. My dad tasted this cake and immediately compared compared it to one his mother made when he was a child. I used the Braeburn apples rather than Granny Smith, and they offered just the right tartness with all the sweet flavors. I divided my recipe into 2-8" pans rather than the 9x13. With one I used the whipped topping and icing; the other I omitted the icing and served with "old fashioned" vanilla ice cream. BOTH versions were a remarkable hit. I will definitely make this recipe again, and again. It is so very easy and delicious."

"RE: Bonz question ... I freeze pumpkin pie all the time. I am probably going to make these for my annual Christmas get-together. I will prepare them and (like cookies) put them in an air-tight container in my freezer. Then I'm ready to serve, I'll bring them from the freezer and thaw at room temperature."

"This is a great recipe with one exception ..... The Biscuit Berets are a detractor. They are light and fluffy on the top, but doughy on the bottom. I have fixed it twice and it was a crowd pleaser with my family the second time around. My grandkids definitely didn't like the berets. The rest of the Ratatouille they seemed to inhale. If you have youngsters (ages 3 to 18) and they like vegetables or vegetable soup ... This is a great dish."