Great recipe. I doubled the recipe and we still ran out with only 4 people. I served them on tostadas for dinner and the kids and husband couldn't stop raving. The only change I made was to substitute lime oil (found in the Asian foods section..GREAT STUFF!) for the olive oil. As one other reviewer said, it's like Crab Pico de Gallo. I'm adding this to my permanent recipe collection, thanks!

I've got a family of 5, three of which are young and very picky boys, so I'm always on the lookout for something that is both tasty and filling. This fit both bills. I cut out the bottom layer of biscuit mix and just used the mashed potatos instead, I also added a large can of mushrooms and increased the chili powder. We'll definitely be making this again as it's a LOT of food and the boys all loved it!

I love this rice. I've made it at LEAST a dozen times and my husband has officially declared it illegal for me to make "regular" rice again. It takes a little longer than regular rice, but it's sooooo worth the extra effort! This dish is aromatic and TASTY. Do yourself and your family a favor and make this once. You'll NEVER go back. Thank you Kimber for this wonderful recipe!

I printed out 3 different Cinnamon Bun recipes and made them at the same time to see which was my favorite. This one was the hands down winner and I've made it many times in the past few years. I really appreciate the dough, it's soft, elastic and extreemly easy to work with. If your dough is too dry, as some have mentioned before, make sure you are measuring the flour using the correct method. First aireate the flour by stirring it with a spoon, then SPOON the flour into a measuring cup until it's overflowing WITHOUT tamping down or shaking the measuring cup. Next level it off with a straight edge, like a knife. Using too much flour is common when you spoon the flour out of the container with your measuring cup because it is too firmly packed. Too much flour will lead to heavy, dry dough that is difficult to work with and a dry /crumbly roll after it is cooked. Just a suggestion.

I've made this recipe 2 years in a row and must say that it's not only tasty, but has a very nice presentation. I would suggest making more of the stuffing/pecan/cranberry mixture and serving it with it. I can dry out while cooking, if you're not careful. Covering the ends with aluminum foil near the end of the cooking time may help this. I highly recommend this one!

Very tasty recipe, but one can NOT stress the importance of watching it carefully throughout the cooking process. I followed the recipe religiously and badly scorched my first batch. Also, I would suggest straining the apple mixture through either a fine/medium China Cap sieve, foley food mill or even a potato ricer to give it that perfect consistancy.

GREAT recipe! I did make a few changes based on my own tastes and at the suggestion of other reviewers. I cut the honey down to 1/4 cup, I also substituted a cup of strong coffee and a bottle of dark beer (a porter) for the wine as I don't think wine has any business in something as earthy as chili and as the recipe was becoming a bit too thick. I also omitted a few veggies I didn't have handy. Will definitely make again!

My husband loves fry bread and has eaten it many times and said this was very good.

My husband, the blueberry nut, really loved it, said it would be great on ice cream. I thought it was okay, too sweet for my tastes.