I have baked this a couple of times, first following some reviewers' comments to decrease flour and then once following the recipe exactly. Everyone loved both of them, but it was much better following the recipe and not decreasing flour. I did use a different crust recipe that was suggested by some of the reviewers the second time, and it was much better. I also baked it with a pan of water on the shelf below it, and let it sit for a few hours before removing it from the oven. It was perfect with no cracks.

Chocolate chip cookies are one of my favorite things in the world, and these were wonderful! I did not have unsalted butter, so I used salted butter and did not add the extra salt. I did take the eggs out of the refrigerator before I did everything else, but I did not refrigerate the dough before baking (I was too eager to eat them). I also did not take the time to sift the flour. They were perfectly big and fat, and were not flat at all. If they do not taste fresh and soft the next day, it is because you baked them too long. The first time I baked mine for 18 minutes, and they were very crunchy the next day. The second time, I baked them for 16 minutes, taking them out of the oven when the edges were starting to brown even though the middle did not look quite done, and they were perfect the next day. Some people say there are too many chocolate chips, but they must not be the chocolate chip lover that I am! I think this may be my new favorite chocolate chip cookie recipe!

This is the bakery-style muffin recipe I have been looking for! Next time I will add more blueberries and add the crumb topping from the "To Die for Blueberry Muffins," (which tasted like Duncan Hines to me), and it will be perfect!

I give this recipe 3 stars because it was good, but nothing special. In fact, it tastes just like the bakery style Duncan Hines blueberry muffins, except that this crumb topping was not as sugary as what comes in the box. So it's definitely a good recipe, but easier to just use the box if this is the type of muffin I want. If you are looking for a real bakery style muffin, try allrecipes' Blueberry Cream Muffins and add the crumb topping from this recipe. Now that is the perfect muffin!

Excellent recipe! I added fresh mushrooms. Yum!

This is a great recipe. I wish I had read some reviews first because I thought it was too salty, and I didn't even add all the regular salt that it suggested. In my efforts to be healthier, I used half the amount of butter and 2% grated sharp cheddar cheese. It was great if you can get past the saltiness!

The dumplings made of biscuits were good, but I did not care for the flavor of the dish. It did not taste like real chicken and dumplings.

I personally always add the full 10-12 oz package of spinach and the whole 8 oz can of water chestnuts. I also add a can of chopped artichoke hearts, some minced garlic, and some grated parmesan cheese. The mayo does add good flavor, but I usually leave it out and just use 16 oz of fat free sour cream. That way I don't feel as guilty eating it all because it's delicious! If you want a hot dip, it's also very good baked.