Tried this tonight (I love breakfast for dinner!), as I had some cream cheese to use up, and I am impressed! I didn't use curry (allergic), and added a tiny bit of ham which I needed to use up as well, and it was all very satisfying!

The chives were overpowering, and yet the biscuits still seemed bland. Maybe cut back a bit, and add some Parmesan cheese as another reviewer said. Brushing with melted butter helps.

They take some work, but they are good, if you know what you're biting into! It is a special sort of treat. Reason for the 4 stars: The cookies were very crumbly once baked, and I made about twice as many as the recipe says - any larger and they would have been hard to handle.

I made this to share with a group of people I see weekly, and they were still talking about it a month later! Amazing, for how simple it is!

I'll chime in like so many other reviewers - my husband LOVED them! (I couldn't have any due to an allergy.)

I left the cheese out (didn't want it so salty), and it was still awesome! Drizzled the sauce over both the gnocchi and some plain cooked chicken. Yum! Thanks, Gina!

Remember to prep ALL the ingredients before you start to mix! I've made this exactly as the recipe says, and it is good. I've made it twice more with some modifications, and it is great! What I do: increase bananas to 1.5c, add 1/4t each cinnamon & nutmeg, and replace 1/4c of the honey with about 3T brown sugar. Also, following a tip from another reviewer (can't find who now), I dust the greased pan and top of loaf with a mix of 1:12 cinnamon:sugar - gives it a nice crispy crust!

I made it crust-less as I didn't have a pre-made one on hand (and no patience to make one that day), and added mushrooms I had on hand, with half the amount of milk (per other reviewers) and it was great! Simple and pleasing. Thanks!

Good, tasty, versatile recipe. However, it does make a very thin layer. I would make extra for the crust next time. It held together very well, though, for how thin it was! (Not too crumbly like many are.)

Simple and tasty! I would recommend serving with rice to spoon the extra juices over, especially if you don't eat the skin (where most of the flavor is). I didn't do this, but will next time!

Cheery little muffins! I used plain yogurt, and added an extra teaspoon of lemon juice to ensure they'd have enough flavor. Also, I only had enough of some ingredients to make 3/4 batch - and it still filled twelve muffins for me, using paper liners - baked for 15 minutes. The topping was a perfect final touch! Thanks, Nicole!

My husband raves about these muffins! (And I do, too!) I can hardly believe how healthy they are, for how good they taste! I did add cinnamon, because it is a favorite spice in this household, but I might try without next time. I think for the texture it is important to go quickly from mixing the wet & dry, right into the oven - the leavening acts quickly, and you want them to be fluffy! I will note - I had enough batter for more than 12 muffins using a bare pan (no liners), but only one pan, so I can't tell exactly how many it could have made. Oh, one more thing (sorry so long!), I really enjoyed splitting a muffin open and putting a bit of peanut butter on it - match that with fruit for a great light meal!

Excellent and simple recipe! They baked up beautifully! The salt seemed pretty excessive, though, thus the 4 stars. I would recommend only using half of what it calls for. However, I have played with it and even made a sweet little treat tonight by putting in 1/4 of the salt, and adding 1T sugar, and 1/4t cinnamon. Like many have said, a great base recipe to play around with to suit your mood!

Delicious!!! I made the filling exactly as the recipe says. Rolled it up in some butterflied skinless breasts (secured with toothpicks), and brushed with olive oil and garlic powder, because I love garlic. Baked it a bit hotter, for less time, too. Served with broccoli and plain rice. Good enough for company!

Great little savory appetizers. The cream cheese is simply a nice vehicle for spreading the other flavors all over. Notes: I used a shallot instead of onion, as that's what I had on hand, and also used packaged bacon "pieces" instead of fake flavored bits.

I've made them multiple times, and am going to make some more today. Won't make any other comments - plenty of reviews already! Just wanted to add my FIVE STARS!

I just made this today, and I am quite impressed. I wasn't so sure about the cream of mushroom soup, but wow. Yum. This is like mushroom-and-bacon-goodness with the chicken just being the vehicle. I did use tips from other reviewers - put pepper and onion on the chicken, and pre-cooked the bacon a bit, and actually used light sour cream. I also put some fresh mushrooms around the chicken before pouring sauce. Definitely serve over egg noodles. Yum yum.

My husband made this all on the stove-top with a few alterations to use what we had on hand, and it turned out wonderfully! Used boneless-skinless chicken breast, cooked with 1T butter, garlic, bacon bits, and canned mushrooms; set the chicken aside, put the drippings in the saucepan with 1T more butter and cream, and added a bit of flour to thicken it up at the end. Served over fettuccine, it was incredible!!!

I made it with less pork and only one apple (for two people), but the same amount of sauce. Melt-in-your-mouth goodness. Didn't have pecans on hand, but I bet the crunch would be the perfect touch.

I made a lot of friends at work with this! I would use more candy canes next time for flavor, and keep in mind that it's nice to have bigger chunks to give it texture. I also melted some semi-sweet chocolate and drizzled it over top - a beautiful and tasty touch! Also, a friend who made it later sprinkled some smaller bits of candy cane over the top for looks.