For someone that doesn't bake very often this recipe was delicious. I have made this bread several times, even without nuts and everybody loved it. I thought I had done something wrong the first time because the inside of the bread was dark in color compared to the light color you would normaly see in bananna bread. After making it several times, the consistancy and color was the same so I assumed I made it right from the start.

Reviewed On: Jul. 17, 2009

I am the proof that this recipe is a keeper. I moved from NY to NC and never, ever made chicken and dumplings before. I gave it a try hoping it wasn't a flop. After trying it and liking it I recruited my southern friends to try and low and behold, they all loved it. PS. One friend said "it doesn't taste like a woman from NY made this".

Reviewed On: Jun. 28, 2009

This soup is DELICIOUS! A hearty main course soup served with garlic toast was all we needed for our bellies. We used regular Italian sausage links instead of ground sausage.

Reviewed On: Jun. 28, 2009