Perfect recipe for leftover turkey meat and carcass; even tasted better and got thicker each time we reheated it...Yummy. Used fat-free half & half like other reviewers and glad I did. With so much butter in it already, I would think the full strength would be overpowering. Trust me, save the calories, it's excellent with the fat-free.

Very Tasty. Thought it was going to be too sweet, but it wasn't. Made 8 servings in a glass pitcher ahead of time and then when it came time to serve, I left the pitcher out for everyone to help themselves. I kept it cold using ice cubes frozen with OJ & cherries so that it wouldn't dilute. I also floated thinly sliced orange slices on top. Pretty and tasty and a good make ahead drink.

Very good and easy recipe. Made it last night for a dinner party (some of which were extremely picky eaters) and they all liked it. I used a good quality feta cheese instead of the goat cheese and used big pieces of walnuts which made a really pretty presentation in a clear glass bowl. I also didn't have any dijon mustard, so I used honey mustard instead with a little horseradish mixed in. My last homemade batch of red pepper jelly didn't thicken as much as I wanted it to, so it was perfect for this recipe. I just didn't have to add as much olive oil to thin it out. I think it's a recipe that will be easy to tweak with whatever cheese or nuts you have on hand so I'm sure I'll be making this one over and over again.

My husband is a ham & bean afficionado and he really liked this recipe. I thought it was just a little too sweet for my taste and I might cut back just a little on the brown sugar next time to keep us both happy. But, I do think that adding that hint of sweetness is what makes the recipe really stand out from all the others.

Really good and easy to make. I added a little bit of mayonnaise to thin it out to make it more of a dip than a cheeseball; served it in a bowl with an assortment of dipping crackers. Rave reviews.

Very tasty. Full of Banana Flavor. I tweaked the recipe as others have done by adding 1 tsp. cinnamon and 1 tsp. vanilla extract, along with 1/2 Cup Chopped Walnuts. Looks pretty and disappears fast.

I liked it. It certainly did not have the taste of a fat-laden version, but it had a denseness to it that made it taste far superior to other low-fat versions that I've tried. I also added walnuts and almost doubled the amount of mashed bananas, but no extra baking time was needed. Throw in a teaspoon of Banana Extract for extra flavor. Good Recipe!

Served this for Easter Dinner yesterday as a side to Christine's Tasty Tender Pork Tenderloin (Yum). It was extremely easy to prepare and very flavorful. Hard to mess up unless you just forget to watch it. Pretty too; I guess the roasting part brings out the deep green color of the asparagus.

Definitely a keeper. Made this for Easter Dinner yesterday and even my pickiest eaters loved it. Lots of leftover sauce (no pork though); my mom even wanted to take some of the sauce home and find some other meat to soak in it. Easy and delicious. I didn't make any changes to the recipe except that I browned the meat the day before and put it in it's baking dish covered overnight in the fridge. I also made the sauce the day before in a separate container and poured it over the meat just before putting it in the oven. Try it. You won't be disappointed.

Delicious and so easy. I, too, removed the lemon slices after simmering and it was just the right combination of sweet and tart. I also halved the recipe as I was just having just 6 guests and luckily only 2 chose to drink it (1 with vodka & 1 without). It was gone in a half hour. Next time, I may double the recipe just to make sure I have enough!

Made this for a party last night and everyone screamed for more! The only change I think I would make next time is to change the topping to the prepared stuffing mixed with a little butter as suggested by another reviewer. Making the crumb topping from the recipe was just too much work and I even think it made the chicken looked dried out. I brushed some butter on top right before serving to give it some "glisten". Other than that, the flavor was excellent. I made them in the morning, put them in a baking dish lined with non-stick Reynolds Wrap and popped them in the oven to cook while I was serving appetizers and drinks. I served each breast on top of a bed of cooked fettucine noodles which I had sauteed in olive oil and seasoned with garlic salt & parsley flakes. As a side, I stir-fried (again in garlic oil) a mixture of strips of green, red and yellow peppers, sugar snap peas, tiny baby carrots and baby portabella mushrooms and seasoned them with salt and just a little cayenne pepper and ginger.

Made this for Christmas Dinner and everyone devoured it. I cooked and added 1# of Jimmy Dean's Sage Sausage to the mixture and then left out the Sage Seasoning. I also only used 2 Cans of the Chicken Broth. It's the only way I'll serve stuffing from now on. So easy!