Very tastey, the only thing I changed was instead of using peanut butter for the topping I used almond butter because of my hubby's peanut allergy. If not I think it would have spread alot easier, and would have looked so much more appealing. Feeds a large crowd, and tastes good. A keeper in my book!

Reviewed On: Nov. 11, 2009

I know that many things might have come from a can w/this recipe, but it was amazingly good and tasted like a restaurant quality tortilla soup. (: I did use freshly cooked chicken, chicken broth, and incorperated 2 cans of kidney beans instead of corn. A total time saver, and therefore a keeper. Garnish w/ avacado, cilantro, cheese of choice, dried chile ancho (as per taste), and lime juice if you want a real authentic taste.

Reviewed On: Nov. 11, 2009

This bread was wonderful, except for the fact that it should not be baked at 350, but at 325 for about 25-30 minutes. My first two loaves were burnt on the bottom, but the next 2 loaves were amazing! It tastes really good toasted w/butter, or as a sandwich bread. Yes, it is a bit dry so next time I might incorporate a little oj or milk in the mix. Great flavor none the less.

Reviewed On: Nov. 4, 2009