SO good! I doubled the glaze, used rice vinegar, cut the sugar in half, and fresh ginger. Shortened the baking time by 10 minutes. I used half thighs and half chicken breasts. No surprise the breasts dried out a bit, but the kids loved it! Will definitely make this again and again. Thanks so much!

Just got done making these and I'm so excited! I didn't change anything other than toasting my almonds. These are so good! For those that complain about the dough being sticky, water your hands while you are working with the dough. The only thing I will do different next time is not put a full 1/4 C sugar on top before baking. Makes them a bit too sweet. After they cool I'm going to dip in chocolate. Can't wait for coffee tomorrow morning!

EXACTLY what I was looking for. Nice and crispy on the outside, soft and airy on the inside. Delicious!

This was sooooo good! I used almost a full cup of freshly grated Asiago, half and half for the first part and 2% for the last part. I cut up my chicken and put in the pot with my bacon, onion, and garlic. Next time I will cook the bacon by itself for a bit first as it never got crispy. I omitted the butter all together and used a little olive oil instead, but didn't really need it at all since you have bacon grease. I used a yellow onion in place of the red and didn't use the green onions at all. I used sun-dried tomatoes in oil and just eye balled the amount. I also used a lot more garlic than called for since I love it! Husband and 8 yr old loved it! Thanks so much!

So tasty, juicy, and flavorful. Husband said when he saw the chicken, "I don't like dark meat." He couldn't get enough! Loved it! I made a few changes based on reviews. I substituted 1 TBS soy sauce with worchestishire (sp) sauce. Eyeballed the garlic, baked skin side down for 15 minutes, flipped and basted, baked another 15 (in a 450 degree oven) then broiled for a few minutes to crisp the skin. Needed to a bit longer as it wasn't as crisp as I would have liked. VERY good and will make again.

This is fantastic! I didn't have dill and just eyeballed the amounts of everything else. It did get very watery, but was soooooo good.

I must have marinated the chicken too long as it was mushy. I also didn't use as much of the chili paste as it calls for and it was still plenty spicy. I will definitley try again without marinating so long.

I was really excited to make this for my daughters birthday as chocolate cake is her favorite. We all only had one piece and most didn't finish it. Just didn't taste right.

This was awesome! Don't know how you could go wrong with this. Thanks for the ideas!!

I would give it a 10 if I could! I have made this several times now and it is SSSOOOOOO good! The one and only thing I do differently is I don't put in the broth until it covers the veggies by an inch. I put it in one inch below the top otherwise it is too runny for my taste. I have also used boneless, skinless breasts and it's good with them too. Thank you so much for this recipe!

Will definitely use again. I scaled it down for only 2 steaks and used olive oil instead of veg oil. Hubby loved it but said it needs more pepper.

Just made these and wow! SOOOO good! I agree with another reviewer though on the cream cheese glaze. Next time I will make something different without cream cheese. I used my stand mixer to make the dough since I don't have a bread machine and did what others said about letting it rise in a preheated 200 degree oven (turned the heat off) for an hour. Only after I rolled these and was letting them rise the final 30 minutes did I watch the how to make cinnamon rolls video on this site. Should have before hand as mine weren't too pretty, but tasted great! My husband loves me even more now! Happy Mother's Day!

Have made this twice now. Substituted a tsp of sugar for the honey and omitted the anchovy paste and the cayenne. Will continue to use. SOOO good!

After reading lots of reviews, I went with a 3 pound chuck roast, used no salt, 2 packets of the dressing mix, and beef broth instead of water. I cooked it overnight on low and took the meat out, shredded it (it was SO tender and juicy), and put it back in the juices for the last 2 hours. I served it on tosted hoagies with melted provolone on top. Although it didn't smell that good to us while it was cooking, it tasted AMAZING!! We ate on it for 3 days! Thanks so much for this recipe, I can't wait to make it for pool parties this summer!

5 stars for flavor, but 4 for looks. I used the buttermilk pancake mix I had on hand. I used a cup of cheddar and added the garlic powder to the mix. I still added garlic powder to the butter and also some parsley as others stated. These flattened out a lot during cooking, but tasted AMAZING. I couldn't keep the husband or daughter away from them! Will most definitely make again, but maybe with a different mix. Thanks!

I read what others said and added more lemon. I used a heaping TBS of zest and 3 TBS fresh lemon juice and a tsp lemon extract and it still wasn't enough. I used more zest in the glaze and that helped, but only with the pieces that have it really on there. I will make again, but will add a lot more lemon juice to it in the future.

Holy moly this was AWESOME! The only changes I made were I sauteed the onion and jalapeno in with the rice and omitted the green pepper. I did add a bit of water as one can of chicken broth isn't quite a cup and a half. I let it sit on the stove in the pan untouched for a bit while I finished grilling the chicken for fajitas and it didn't dry out at all. A definite keeper! Thanks!

Sadly only giving 4 stars. I made this for a co-worker. I took the advice of others and doubled all spices, it was a bit much for her and her daughters, but the husband loved it. I have tried it 2 days later and I loved it. I used 3/4 cup molasses and 1/2 cup applesauce. It was very good and I will make again. Thanks!

Holy cow this was good. I made a few changes. I halved everything, but then halved the butter and sugar again, if that makes any sense at all. I used bottled, pickled jalapenos in place of the green chilis as I like those better. I baked it at 350 for 30 minutes in a 9 inch round cake pan and that was perfect. Even my 6 yr old went back 4 times! Thanks!

Well, I just got done with my 2nd helping of this and OH MY GOSH was it good. Here are the changes I made. I used left over fajita chicken from the night before that I had marinated for 48 hours in dry sherry, soy sauce, garlic, sugar, and veg oil. I misread the amount of chili powder and thought it said 2 TBS, then I caught my mistake so there I was spooning some of it out. I omitted the hominy and used a larger can of black beans. I used a cup of frozen corn and 1 can of stewed tomatoes and 1 can of diced which I threw into the food processor for a bit. I also used bottled, pickled jalapenos in place of the green chilis as I like those better, but I just eye balled to my liking. This was sooooooooo good! Thank you!!!