Written as is it's 4 1/2 stars but doubling the spices defiantly made it well over 5 stars. The first batch was good but you could defiantly taste more of the molasses so the second batch I doubled the spices and it was perfect! I used this to make gingerbread houses and they baked perfectly.. they didn't spread at all and since I made them alittle thinner they were nice and crispy. I let the kids eat a few Christmas trees to test them out and they loved them! I'm storing them in brown paper bags in my cabinet till needed. I can't wait to put all the pieces together and have our gingerbread house decorating party in a few weeks! THANKS

I put this all in the blender and whipped it up to make AWSOME maple shakes.. the kids LOVED THEM!!! They were surpirsed at how good these tasted and demanded I make them again soon. Thanks!

These were really... REALLY good! I followed the recipe exactly but made it by hand.. I have a bread machine but I like kneading it b/c I get a better feel for when the dough is ready and for how much flour to use that way. I mixed 3 cups of the flour in my mixture and the last cup I used to knead the dough in..I kept kneading till the dough wasn't sticky anymore. (about 7 mins) I probably ended up using alittle more than the 3 3/4 cups of flour doing it that way but it still came out perfect. And I took others advice and put 3 small balls in a muffin tin, let it rise and baked it like that and the rolls were BEAUTIFUL! All the kids loved them and told me to make them like that from now on. THANK YOU!

I am soooo sorry.. I had high hopes for this recipe. The only thing I substituted was the honey for molasses, everything else was the same. I have never tried Hawaiian bread before so I can't compare it, all I know is that these were way too sweet to be a dinner roll and 3 out of the 4 kids who tried it didn't even finish the first bite. Everyone threw out their rolls and went without.

This was good, but I have to admit that I didn't have any garlic salt so I used garlic powder and I only added 1 tbs of salt b/c of all the reviews that said it was too salty but clearly there wasn't enough salt. Other than that I followed the recipe and for a simple recipe this was good. Once everyone added salt to their chicken they gobbled it up. I used 7 large chicken breasts, cut up into strips, and there was plently, even extra, for 9 people and that was with almost everyone going back for 3rds even 4ths. I also did the egg, flour, egg, flour dip like others suggested and I had plently of flour mixture but I needed 4 more eggs for that. The kids LOVED the coating! Also I wish that the recipe said about how long you should fry the chicken but I guess it all depends on the size of chicken you use.. I've never fried chicken before so after a few trial and errors it took about 6 to 7 mins to completely cook the strips, and the chicken was surprisingly juicy. Next time I will probably add some chicken seasoning for alittle more flavoring but even as is it's pretty good. I am definatly making this a regular recipe in our house. THANKS!!!

THIS RECIPE WAS AWSOME!!! If you've never made bread by hand before.. it's actually very easy! This was my first time making bread by hand. I followed the ingredients exactly but I used all the suggestions in the reviews, below the recipe, for how to make it. Thanks guys for all the GREAT tips! I do have a bread machine but making it by hand definatly taught me something about how to make bread and what it should feel like and the taste was just so much better than bread from the bread machine. I made 2 large loaves, one I cut up and used for garlic bread that night and the other we ate right out of the oven warm w/ butter on it. OMG.. It was amazing! I knew from the start that this would be a great recipe when I read in the directions to "knead until as soft and smooth as a Bambino's behind!" LOL... Thanks Mama D!!!

THIS WAS AWSOME! The dough was easy to work with and the directions were very easy to follow. The only thing I did differently was to use all bread flour b/c I ran out of whole wheat flour and I added about 1/4 cup ground flaxseed to the dough.. flaxseed doesn't change the taste at all so I try to add it to as many foods as I can. I added some garlic powder to the cornmeal and that gave the dough a nice flavor too. I cooked one pizza right away for a flatter crust and I let one rise on the pizza stone for about 15 mins and they both came out great. I did like others said and cooked the crusts for about 5 mins first and than took them out and used a spatula to loosen the crust from the stone than I added my toppings. I've tried a few pizza dough recipes on here and this is by far my favorite! THANKS!!!

Wow.. if I was going just by taste this would of been 5 stars.. but this was a horrible recipe to work with. I followed the recipe exactly and it was so sticky coming out of the bread machine that I needed my husband's help b/c it wouldn't come off my hands or let go of the bowl. I ended up kneaded it by hand and adding more flour to it and that helped but it was still alittle sticky but I didn't want to over flour it so I stopped. I guess by adding the extra flour and kneading it by hand it was all lumpy, I tried kneading it out but it still looked bumpy. I've made bread before so I know what I'm doing.. I just don't understand what went wrong with this recipe. But I decided to keep going and I put it on parchment paper and put a damp cloth over it to let it rise but 30 mins later it hadn't risen much and the damp cloth was sticking to the bread so I peeled off the cloth and sprinkled alittle flour on the top of the loaves to prevent sticking and put a dry cloth over them, than I stuck it in the oven at 175 and it finally started to rise but even than it didn't rise too much. The only thing that saved this bread was the taste. Oh and one tip... I made a mixture of 1/4 teas of each spice.. pepper, garlic powder and thyme and sprinkled that on the top of one of the loaves for flavor. That one tasted incredible! I will do that again but I'm sorry I won't be trying this recipe again!

This was good but it was alittle too spicy for our family... the only mexican food we eat is tacos and nachos so our taste buds just are not used to spicy foods. BUT... It was good enough that I will try it again and just lessen some spices till I get it the way we all like it. Thanks.. I NEVER would of thought to make my own taco seasoning!

I made this and changed this alittle b/c it was alot like a recipe my mom used to make. I used a whole box of macaroni, I added 3 long pickle quarters chopped into small pieces, I also added about 2 tbs of the pickle juice and I only used 3 heaping tbs of mayo since I added the pickle juice. I also didn't use the mustard and I added season salt w/ the seasonings, I also used less garlic powder, without even trying it 2 tbs sounds like ALOT of garlic I was wondering if it should read 2 teas. I probably added about 1/2 teas. I added the rest of the ingredients it called for. It looks wet at first but after sitting in the fridge for an hour or so the wetness soaks in and it was perfect! This was AWSOME!!! You could do alot to this recipe and it would come out great each time! Thanks.. I really missed this recipe and I'm glad you were featured on todays Daily Recipes!

This was really, really good! I followed the recipe exactly and I don't see why people are suggesting that you use less salt, I thought it was perfect! And for some reason mine just wasn't browing, it cooked for closer to 50 mins so my crust came out really hard but it tasted great... everyone still ate every bit of it, even the crunchy crust. Next time I will try using half bread flour and half all purpose flour to see if there is a difference... and like others I made my cut on the top of the bread before baking but I guess it wasn't big enough and it closed back on itself... cut deep! I also let it rise the second time on my baking sheet lined w/ my Silpat, doing it on the cutting board is a wasted step. And even though I didn't need the cornmeal since nothing sticks to the Silpat I still used it and I'm glad I did... I LOVED the cornmeal on the bottem! I'll definatly be making this on a weekly basis! In fact I'm making this again tomorrow and making garlic bread out of it to go along w/ my meatballs and sauce. THANKS!!!

I don't have a breadmaker so I was happy to read the review below on how to put this recipe together and bake it in the oven. I followed the recipe ingredients exactly and the buns came out GREAT!!! The only thing I added was brushing the buns w/ butter when I first took them out of the oven. We didn't have one was left! **Update** I make these all the time now. I've made these by hand and in the breadmaker and either way it comes out great.. it just depends on if I have time to do it by hand or not. Also I use a muffin tin to bake them in... I roll the dough into small 1 inch balls and put 3 balls in each muffin tin, let it rise for about 30 to 40 mins, than baked at 375 for about 20 mins or until the tops are golden brown. I still brush the tops w/ a stick of butter right when it comes out of the oven for a shiney golden look to each roll. It looks like a beautiful clover. It's VERY pretty! I'm making these for Thanksgiving and hope to impress my inlaws! Thanks Grampy!

I'm only giving this 3 stars b/c I made this exactly as written and although the meat came out great and it really tasted good the entire family did not care for this on the buns. The buns were extremely dry and bland! Dipping the bread in the sauce helped but than the bread got soggy. Most most took the meat off the buns and ate it plain on thier plate. The next night I used the leftovers, b/c there was tons, and I made garlic mashed potatoes and used the gravy over the potatoes and everyone gobbled it all up. There was not even a piece left to share w/ the dog. I will be making this again but not w/ the buns!

1st off... YOU MUST USE A GOOD NON STICK PAN FOR THIS! I made the mistake like others and used a reg pan the first time I tried this and I burnt half of it and the other half was mushy... I did make some changes... My 4 potatos were HUGE so it was more like a double batch. I left the skins on and cut the potatoes in half and than cut thicker slices rather than cutting into chunks. I doubled everything and used 6 tbs butter and 6 tbs extra virgin olive oil, just to be healthier. I used 5 large cloves and instead of the chives at the end I diced half a sweet onion and cooked that along w/ the garlic. Doubled the salt and pepper. The first time I made this I used the paprika but this time I was all out and it was still good. I started the cooking directions exactly as written but once done I continued to cook it to get it alittle crisper... I cooked it on med heat and every 5 to 10 mins I would turn/flip the potatoes. It took about 45 mins total and the potatoes were a nice gold brown w/ lots of crispy bits in it. And don't worry about breaking the potatos.. those broken pieces are the pieces that get nice and crispy... That's the best part! This was a HUGE hit and I've made this 3 times in the past 2 weeks! Thanks for the recipe!

I made this and didn't have any veggies and than hubby had to work so I didn't use the grill, I cooked these in the oven. They came out really good. I can only imagine how good it would taste off the grill. Pineapple chunks went GREAT w/ this! I'm definatly trying this again; the right way and with the veggies next time! Thanks..

1st off... YOU MUST USE A GOOD NON STICK PAN FOR THIS! I made the mistake like others and used a reg pan the first time I tried this and I burnt half of it and the other half was mushy... I did make some changes... My 4 potatos were HUGE so it was more like a double batch. I left the skins on and cut the potatoes in half and than cut thicker slices rather than cutting into chunks. I doubled everything and used 6 tbs butter and 6 tbs extra virgin olive oil, just to be healthier. I used 5 large cloves and instead of the chives at the end I diced half a sweet onion and cooked that along w/ the garlic. Doubled the salt and pepper. The first time I made this I used the paprika but this time I was all out and it was still good. I started the cooking directions exactly as written but once done I continued to cook it to get it alittle crisper... I cooked it on med heat and every 5 to 10 mins I would turn/flip the potatoes. It took about 45 mins total and the potatoes were a nice gold brown w/ lots of crispy bits in it. And don't worry about breaking the potatos.. those broken pieces are the pieces that get nice and crispy... That's the best part! This was a HUGE hit and I've made this 3 times in the past 2 weeks! Thanks for the recipe!

This was very... VERY Good! I made it exactly as written and everyone loved it. Next time I will add some nutmeg to the topping and also add some cinnamon to the batter, I just love cinnamon and I know that would taste amazing. I definatly needed to cook it longer than the 25-30 mins.. it was more like 40 mins for me. Ooo.. I did change one thing.. I did half white and half brown sugar in the topping. The topping was incredible and definatly makes this cake! Thanks for the recipe!

OMG... THIS WAS AWSOME!!! I used 4 large cloves of garlic instead of 3 b/c we all love garlic, everything else I followed exactly. This was super easy to make and was cheaper and tastes so much better than the store bought or frozen ones!! The broiler doesn't work in my oven so I was happy to read the review that said cut it in half, add spread, put it back together and wrap it in foil and bake it at 350 for 20 mins. After 20 mins take it out of the foil, sprinkle the cheese on it and bake it again till the cheese melts. (about 5 mins) That worked out PERFECTLY! Everyone loved it and my son said, "You've GOT to make this more often!" UPDATE: We make this at least once a week now.. you can make it with or without the chesse, both are great! THANKS

If you love a baked potato w/ sour cream on it than you'll love this recipe. We don't... I followed the recipe almost exactly, I added 2 tbs of garlic b/c we LOVE garlic and it still could of used more garlic. For me, all I could taste was the sour cream. Those who love that taste loved these potatoes but that was only 2 out of 9 people. I was looking for a more garlic mashed potato like you get at a resturant. BUT I did Love the fact that you can use the slow cooker and I will do that in the future w/ a different recipe and I also took others suggestion to put a dish cloth over the crock pot before you put on the lid to help catch condensation and that worked great! This was a very easy recipe to do and I can definatly see how this would come in handy on a busy holiday.

I have a recipe that I alwasy use and it's sweeter than this recipe. This definatly had more of a peanuty taste. The only changes I made was I used half creamy peanut butter and half chunky peanut butter b/c I like the peanut chunks in the cookie. I also used sugar to dip my fork in instead of the flour and I only cooked it for 9 mins.. 12 min was definatly too long in my oven I almost burnt my first batch. I like softer cookies and 9 mins was PERFECT! I personally like the sweeter recipe but these are definatly good too. I will keep this recipe in my collection for those who like thiers more peanuty. Thanks!