These are delicious! I got 10 regular sized muffins out of this - will be adjusting to make 12 normal muffins. It works great with frozen blueberries, though I adjusted the oven temp down to 325 and baked for about 25 minutes. The topping in the recipe is good as-is! I think a brown sugar topping would overpower the flavor of these muffins. Definitely a keeper, will definitely make again and never look for another blueberry muffin recipe again :)

Yum!

Good base, I added a lot of things though :) This is a GREAT recipe because the ingredients are inexpensive, it is easy, makes a TON, and it still tastes SUPERB!

Apparently I forgot the melted butter when I made these? They turned out AMAZING anyways! I expect them to be even better next time when I remember the melted butter :)

SO good! Did not change a thing, except made larger cookies :)

SO GOOD. Did as others suggested and refrigerated so the batter stuck better. So easy too!

Soooo good and easy! The recipe can easily be halved and baked in a 9x9 square pan (don't worry if the croissant dough doesn't quite fit). Cut the butter/margarine in half. Let it set in the fridge after baking. I'll be making these over and over again. I agree with a previous reviewer; better than cheesecake, easier to make!

AMAZING! I didn't change a thing. I'm not even a big vinegar lover and the sauce was PERFECT! The only thing I'd change is make more of the sauce and mushrooms, and perhaps thicken the sauce a little bit.

Hm... my potatoes turned out pretty dry. Perhaps I just overbaked. Anyways, they were very good, but nothing spectacular. I'll give them another try. Watch out for burnt garlic.

DELICIOUS! I followed the suggestions of OPHELIAGRACE and didn't steam them first. I also added about half a cup of chicken broth, since the skillet I was cooking them in was a little too big. The flavor was wonderful - this recipe is going to become a staple in my kitchen

Hm... not a bad base, but not very good if you stick to just the recipe. They are not "flaky" more "chewy." The texture is VERY good, and they look beautiful. However, they are not very sweet... they might make a good breakfast snack. I added a 1/2 cup of walnuts, 1/2 tsp of cinnamon, 1/4 tsp nutmeg and 1/4 ground cloves. The added spices did not make much difference, but the walnuts did. They seem to need more sweetness, but 1 c of honey is already alot. For the record, I used shortening + water as in the recipe and not butter. A few things - these cookies rise UP and not OUT very much. The recipe definitely makes 3 dozen, not 30. Be sure to definitely drop them in rounded teaspoons on the cookie sheet - I tried a few larger ones, and they definitely did not turn out as well (the outside will burn if you make larger ones). Bake at 325, not 350. 13-14 minutes for each batch did it for me. I think I'll keep working with this recipe, as the texture was definitely what I was looking for. But it does need "something." I might try a little brown sugar next time. I also think they'll be a lot better with butter instead of shortening.

AMAZING recipe! We use more cajun seasoning and chop the chicken up into bite-sized pieces for easier cooking and eating. We also add a few more mushrooms, but that's just us (we love mushrooms). Wouldn't change a thing - this recipe is DELICIOUS! Definitely a keeper. My boyfriend begs me to cook this at least once a week :)

Not for me - I didn't like the vinegar taste. Way too many shallots. I'm still giving it a 4 though, because my boyfriend (who loved the vinegar taste) loved it. But we both agreed there were too many shallots.

I don't think I'm a swordfish person - we tried this recipe with swordfish steaks (as opposed to marlin) and the fish turned out kind of... tough. Might have just been the fish though, and not the recipe. or maybe that's just how swordfish is. The topping is REALLY good and smells amazing while you cook it. I did not use enough fresh basil - I only had about half of what the recipe suggested, but I added about half a teaspoon of dried basil and it was still really good. My boyfriend (who loves swordfish) absolutely LOVED this recipe and has been harrassing me to keep making it even though I wasn't a huge fan of it - still, it was decently good for me, so I give it 5 stars anyways as it's probably me and not the recipe.

The dressing ingredients are kind of funky, but it's SOOO GOOD! My sister-in-law made this salad to go with Christmas dinner, and it's amazing! We did not have mushrooms, though, and added a sliced hard-boiled egg. REALLY good!

Added Worchestershire sauce, chopped fresh mushrooms, onion and some other spices, just because I always add those things. It's SOOOOO GOOD!

These were SO good! I increased the sugar to 1/2 cup, used snipped raisins instead of currants, and added 1/2 tsp of cinnamon. I also used heavy whipping cream instead of milk, and they turned out AMAZING! I didn't have any problems with them being too dry, and the flavor and texture turned out soooo good. Before baking, I also brushed the tops with cream and sprinkled on a little sugar. I'll definitely be making these again.

Doubled the spices like lots of others suggested and substituted chili powder for cayenne - turned out great! Goes well with rice and broccoli :)