I made this glaze to go over several different cookies at Christmas time: Beth's Spicy Oatmeal cookies and gingerbread men. The glaze was the perfect addition to both. As with any glaze, the amount of milk you use is going to depend on the consistency you are trying to achieve. Since I wanted a glaze closer to a frosting I used heavy cream in place of the milk and added a couple of tablespoons (didn't really count.) Delicious! I

Reviewed On: Jan. 12, 2011

So yummy! I made these tonight with the Blackened Chicken recipe from this site and it was a winning combo. The only reason I am reluctant to give this recipe 5 stars is because I feel the baking temp is incorrect. Baked potatoes are usually done at 400 degrees, so that is what I baked my 8 medium sized potatoes at and they were perfect in 45 minutes. I did have some difficulty scooping out the middle of the potatoes without completely destroying the skins, though, so perhaps baking them longer at a lower temp makes this easier? (but I doubt it) I also didn't whip my filling entirely, because I wanted to keep some texture in there. If you use the mixer for too long or at too high of a speed the sour cream will break down too much and could turn your filling runny. Mine was perfect and my family gobbled these up. Thanks for a great recipe! (but try baking at 400 )

Reviewed On: Jul. 14, 2010

Just made this tonight for the first time and thought it was very tasty! I followed the recipe for the seasoning mix exactly and the flavor of these was honestly just like you get at restaurants. The only reason I gave this 4 stars instead of five is because, like most other reviewers, I needed to cook my chicken much longer than the stated 5 minutes to achieve a center that was no longer pink. Other than that great recipe! I will be making these agin.

Reviewed On: Jul. 14, 2010