These were pretty good, but not quite as good as the ones my Grandma makes. As for being a Cinnabon clone, I would say very close, but not just quite. I think that they Cinnabon rolls have a sweeter bread base. I will try to make these again soon and add some more sugar to the dough recipe, perhaps.

This was pretty good. The only reason I gave it four stars instead of five is that my nuts were "chewy" a day later, and I followed the recipe exactly. I expected them to be firm, like the store-bought kind, but maybe I was just uninformed.

This was pretty good! I didn't change anything and I really liked it.

I tried this recipe exactly as stated, and it was okay, so I made some modificaitons and it was MUCH better. First, I used cilantro instead of parsley, and I also doubled (at least) the garlic and Tabasco, and cut down on the olive oil. I would say about one third to a half a cup of oil will do the trick. I marinated sirloin in this mixture and then poured some more on as it was cooking, and served the rest on the side. It was AWESOME.

This is very good, be sure to cook the roux long enough or the entire casserole will taste like flour.

The only reason I give this three stars instead of five is not because of the flavor, but because of the recipe. I always end up with enough filling and topping for two pies. Also, I don't know what all the straining for the topping is about- I've never had any liquid come out of the whipping, whether I put it in a sieve or not. I really like the flavor, but I agree with whomever else said this is more like a key lime cheesecake- the filling is very creamy and cream cheesy.

I followed this recipe a little and also another recipe posted on AllRecipes (I think it was called Chunky Blue Cheese Dressing). Between them both I think we got the best blend between too thin/runny and too thick. I substituted white cooking wine for the white wine vinegar because that's all I had, and it turned out just fine. I also used 2 percent milk instead of buttermilk. Very good!

Updated review: first, a confession. This is my favorite cookie recipe EVER. However, I'm trying to be on a more sensible diet, so I made these modifications and they still turned out great! I used 1/2 cup light butter and 1/2 cup Country Crock light margarine; 1/2 cup Splenda baking blend instead of the white sugar; 1/2 cup Splenda brown sugar blend instead of light brown sugar; 1.5 cups whole-wheat flour and 1.5 cups regular flour; 1 egg and 1/4 cup eggbeaters; and I used only one cup white chocolate chips. Next time I am going to try substituting some applesauce for half the butter, if it works out, I'll let y'all know. As I said, these were still extremely yummy and a liiiittle bit better for you, I estimated it cut about 75 calories per cookie using the nutrition info provided.

This was strangely colored and sort of strange tasting as well. I don't think I'll ever make it again.

Really good and easy. Also easy to modify depending on what you like or don't like.

I made these for a superbowl party and replaced the hamburger meat with ground turkey. I also used whole-wheat rolls. I don't think anyone even noticed because they were too busy scarfing them down! They were gone within an hour...

Yummy and SO easy! I put these in the freezer for a few minutes before I sliced them so they'd hold their shape better. Even my boyfriend, who thinks he hates black olives, loved these (I didn't tell him they were in there until later). Good party fare because you can add different colors of peppers or flavored tortillas to brighten up the palette.

These didn't turn out as great as I had hoped. They were very rich, so rich that I had a hard time eating a whole one. However, my friend who came over to eat with me just loved them and asked for the recipe, so I guess it's just not to my tastes. I also will try a different kind of crab meat if I make these again, as I found the canned meat a bit fishy.

These were really good after I made a few small adjustments. I used an Asian chile paste (I didn't know what chile paste it called for, exactly- I think it's called Huy Fong) and I doubled the amount. I also added some minced garlic, some chili powder, and a couple of drops of Tabasco. This gave it the right amount of spiciness to balance the sweetness. We grilled thick (about 1/2") pork chops on a slow fire and basted regularly with the extra sauce, then poured some on top right before serving. DELICIOUS!

this is a very good starter recipe. I made my own modifications as others suggested and it was wonderful! I used reduced-fat ingredients and whole wheat tortillas and everything was still fine.

This is a very easy-to-make recipe, and it usually gets good reviews when I take it to potlucks. I add chopped boiled eggs and don't use the sugar, however.

This is a pretty good recipe, I made it at Christmas-time and there were no leftovers after about an hour! I also recommend adding one or two chopped green onions to the mixture.

This is very good! I added a little white wine and some vegetable seasoning, and I actually cooked this on my George Forman instead of sauteeing in a pan. I will definitely be making this easy recipe again soon!

very good, very easy- tastes like my Grandma's recipe!

DEEELICIOUS! This was very very good.