Ventura

I can't believe how simply good this is! I chose this version because it uses only 8 oz. of cream cheese, which turned out to be perfect when cut into 1/2" cubes as MinnGal suggested. I left a few 1" cubes on one end, but when you're eating it, they end up being cut in half with your fork anyway. I think leaving the cream cheese in chunks is key to the beauty and taste of this dish. Soft creamy white bites contrast with bright blueberries and crisp bread cubes on top. I used sugar free maple syrup, and the bread cubes seemed to really pick up a yummy concentrated maple flavor. I served hot blueberry syrup on our first two servings at breakfast, and then drizzled the rest over the leftovers to refrigerate. It was like a cheesecake topping, and good cold also. We ended up eating this for breakfast & dinner the second day and lunch (I'm talking main dish) the third day. My husband already wants more.

These turned out to be one of the best thumbprint cookies I have ever had. Freshly baked, I thought they were a wee bit crumbly, but the next day taken to a church event, they firmed up and were perfect. I used red current jelly, which gave a lovely tart contrast.

I used large chicken breast halves, but even they were dry at this time and temperature. To me, the coating had no flavor and was not an appealing texture. I don't plan to make this again.