These were excellent with the following changes: For those who said the bottom crust was dry - be SURE and beat this batter as directed - 1 minute on low and 1 minute on medium. Then, I used 1 16 oz bag of frozen blueberries (partially thawed), 1/2 cup sugar and 3/4 cup of Ricotta and 3/4 cup Mascarpone cheese. Baked in 9 x13 at 350 for exactly 52 minutes. Also - use lemon extract instead of juice, the flavor pops! These were yummy and moist.

Reviewed On: Sep. 19, 2009

My family LOVES this recipe - and so easy! I always pound my chicken breasts flatter so when placed in the 9x13 pan, the sauce covers completely. As it bakes, it will reduce some, leaving the chicken golden. Also, I use 1/4 cup honey and 1/4 cup pure maple syrup. Yummy!!

Reviewed On: Sep. 18, 2009

These muffins are WONDERFUL! However, they make about 17 muffins, not 12. I used a 15 oz can pumpkin and changed the spices a bit - 1/2 tsp ground cloves, 2 tsp cinnamon and 1 tsp pumpkin pie spice. Also frosted with Cream Cheese Frosting II from this site. Absolutely delicious!!

Reviewed On: Aug. 18, 2009