Took this to a potluck and got rave reviews. I am addicted to the dressing in this recipe! Doubled the dressing so I could have leftovers for myself, but used greek yogurt and sour cream to cut the mayo taste, then added fresh lemon juice. I mixed the dressing up a day before serving so the flavors could blend, then poured on top of the salad right before serving (did it separately for easy transport). Such a versatile salad recipe - I used what I had on hand (iceberg, red cabbage, shredded carrot, cucumber, Vidalia onions, green peas, egg, and cheddar cheese). Didn't even miss the bacon, but might try it next time. This will be my go to potluck recipe from now on. The extra dressing was yummy on a toss salad with grilled chicken, craisins, and almonds.

Reviewed On: Nov. 17, 2011

I love this recipe for its simplicity and adaptability - and of course, great taste! I change it up depending on what I have in the pantry - almonds, walnuts, sunflower kernels, pumpkin seeds, rice kripsies, etc. I've been making these granola bars for almost 2 years and constantly get requests for more. I made these for a bake sale last year - they were so popular that I had to make them again this year.

Reviewed On: Oct. 13, 2010

Yummmmy! I made these for a bake sale and had a hard time eating only one during my taste test. Like a few others, I used canola oil instead of olive oil (the muffins were moist and tender). I also added nutmeg and ground ginger (1/4 tsp each) to the batter, and a pinch of each to the cream cheese mixture. Some mentioned having problems with the cream cheese mixture...I used a small spatula to push some batter up against the sides to create a well, then topped with about a tbsp of cream cheese mixture. I had enough batter and filling to make 24 muffins. I'm usually not a big fan of streusel toppings, but oh my - it really pulled everything together. Thanks for a great recipe, Barb!

Reviewed On: Oct. 13, 2010