So good, but with some modifications. - We used sour cream instead of mayo - Precooked the bacon until it was brown, but still flexible - Wrapped each breast in two strips of bacon - Broke up 2 extra pieces bacon into "bits" for the sauce - Used cream of mushroom with roasted garlic for the sauce. I think I pulled every change out of the reviews I read and used them, but my goodness, this was yummy.

Reviewed On: Jan. 27, 2009

I followed a previous reviewer's suggestion and doubled the cinnamon and cardamom as well as added a dash of both white pepper and mace. While by no means a "pretty" cookie - my, did they taste heavenly. I think the looks turned off a lot of people, because I found myself prodding people to try them. Once they did, they didn't stop at one. Going to need to find a way to make them a little more attractive for next year!

Reviewed On: Jan. 8, 2009

My first attempt at a meatloaf and, I have to say, it was pretty good. I halved the dried mustard because it seemed like a lot. The only thing I'll do differently next time is make a double batch of the glaze in order to put a full batch in with the meat. It was a little bland - but stayed moist and juicy. Oh, I'd also use a lower fat content ground beef if I was back in the States (here it's one size fits all and the amount of grease that drained off it was disgusting AND messy).

Reviewed On: Mar. 12, 2006