So delicious - identical to Chili's. I used all chicken broth instead of the water and added a can each of whole kernel corn (drained), black beans (rinsed and drained) and petie diced tomatoes (drained). Also added 1/2 tsp dried cilantro. Serve with tortilla strips, chunks of avocado and sour cream. YUM!

I doubled the recipe and made 6 HUGE Texas sized muffins (baked for 40 minutes in my convection oven at 350F. The tops were beautifully crowned and looked like something you'd get from a gourmet bakery. I halved the streusel topping and added some quick cooking oates until the mixture was crumbly before sprinkling on top of the muffin batter. Oh, I did toss the fresh blueberries in a bit of flour before adding to the batter - great tip! Thanks for a terrific recipe!

Smelled great in oven and was very tasty! I did double blueberries and used only 1/2 the cream cheese. Also, I froze and grated the cream cheese over the bread cubes as another reader did. What a brilliant tip - THANKS! Will make again - THANK FOR SHARING!

THE BEST SOUP EVER - every bit as good as Panera. Followed Brown Sugar Girls suggestions with the following exceptions: Used all chicken broth (8 cups) Used 1-1/2 cups of half & half Made this for Christmas Eve soup & salad and everyone loved it - I DIDN'T GET ANY LEFTOVERS! Only other addition I might make next time is to add some chopped baby bella mushrooms. Yum, Yum, YUMMY!

Made this tonight and everyone liked it. I did make a few adjustments. Added 1/8 tsp of garlic powder and a bit of freshly ground pepper. I used pretty large chix breast and baked uncovered for 30 minutes at 375F. This was way enough baking time. Next time, I'll only bake for 25 minutes. Thanks, Mike!

If you are looking for a Black Bean Soup recipe, this isn't it. The taste of the salsa really overpowers the beans and it tasted more like salsa soup. I was disappointed and threw the soup away as it was inedible. Someone in the house thought it could be salvaged as a dip, but I have better recipes for that. Still looking for a good vegetarian Black Bean soup.

Not at all what I was expecting. The cake was drenched in the milk sauce and was more like bread pudding - but extraordinarily sweet. I will not make again....sorry.

I used buttermilk instead of the milk and lemon juice. While this cake tasted good, the texture was cake-like on top and banana bread-like on the bottom. Browner on the bottom as well. Not a pretty presentation. It was as if the bananas sunk to the bottom of the pan while baking. If you're going to go through the trouble of baking, go ahead and make a scratch banana cake instead. It's not many more ingredients and you'll get better results.

Has anyone tried adding a bit of chopped cilantro and jalepeno pepper to this mix (for a little kick)? Maybe finely chopped red onion? Diced grilled fresh pineapple might also be nice.

I do not like a too sweet cookie, so I decreased the sugars to 3/4 cup each based on other comments. Also, I didn't want an oatmeal cookie so I used 2-1/2 cup flour and only 1 cup of oats. Did not use the grated chocolate. Measured 2 tablespoons of dough and shaped it into 2-inch disks before baking at 375F for 11 minutes. Came out with great shape, texture and taste.

To make this more of a moist cornbread, use small cans (8.75oz) of creamed corn and corn kernels and reduce the sour cream to 1/3 cup. Reduced the butter to 6 tablespoons. I also add 1 cup of shredded cheddar cheese. Cook for 45 min at 350 and you've got a moist cornbread. Very yummy!

More shortbread than pie crust. This dough is way to moist and delicate to work with. I've made it twice now and reduced the amount of the liquid added to the flour mixture and it was still a pain to roll out. I doubled the recipe and added 5 T of liquid to make a two crust pie the second time. Rolled it out between Saran wrap. It tore while placing the bottom crust into the pan and I had to pat it in place. The top crust actually broke around the edge while baking. As for the baked texture, it is more like shortbread than pastry. Not 'flaky' at all, but crumbly and tender instead. Perhaps it is the addition of the baking powder. That wouldn't be bad if it wasn't such an ordeal to work with.