This bread was good and had a great texture. I thought it could have used a stronger jalapeno taste. Next time I will add even more fresh jalapenos. I also took the advice of some who said to add the cheese in cubes after rising. I did and all the cheese wound up on the bottom of the loaf and none in the middle at all. Next time I will just add it as the recipe states.

Reviewed On: Nov. 1, 2009

This was good but very rich. I doubled the sauce using one can of golden mushroom soup and one can of cream of mushroom chicken soup. To the sauce I added chives since my cream cheese was plain. I placed the chicken on the bottom of the pan and topped with sliced mushrooms. Then I poured the sauce over the top and baked. When it was done, I served it over bow-tie pasta. Also to speed up the melting time of the cream cheese, I warmed it slightly in my microwave on the melt butter setting.

Reviewed On: Oct. 31, 2009

These were a bit time consuming to make but they were well worth the time. I made a few changes based on other's suggestions. I used instant garlic butter mashed potatoes to which I added cheddar cheese and sauted onion. After making them, I put them on a cookie sheet with parchment paper. I found they were sticking a little even to the parchment paper so I sprinkled it with flour. I also cooked these frozen in the boiling water until they floated and then I browned them in a pan with butter and onion. They were yummy!!

Reviewed On: Oct. 31, 2009