I followed the instructions in the "Forming and Baking Cinnamon Rolls" article. You can have the rolls touching but remember that they will take longer to cook inside that way so you may have to cover after a while.

i can't say enough good things about this recipe. i have been making mac and cheese from scratch for years and years. but nothing tops the flavor and smoothness of this recipe which oh so cleverly uses cond. cheddar cheese soup. why go though the trouble of making roux when the cheese soup taste better?? i must say though, i add a can and a half of the soup (freeze remaining portion), a cup and a half milk and a cheddar cheese to go with colby. i find that 12 oz macaroni plenty too. i love, love this recipe. thanks courtnay!!

these are wonderful with a few changes: i used the large can tomato soup. i added a packet of sloppy joe season mix, a pkg lipton onion soup mix, used more garlic and used chicken or beef broth in place of 1/4 c water. furthermore, i followed others suggestions to omit boiling ribs at first. the key is to bake them at the end. brush with plenty of bbq sauce and bake at 400 for 10 mins. this will make these ribs taste like restaurant quality! also, DO NOT make the mistake and buy country style ribs. you must use either spare ribs (cheaper) or baby backs. my family loves this recipe buy we like things sort of salty so it needs doctoring.

this has become one of my all-time favorite recipes. it's so simple and delicious. it's a great change from the usual chicken or beef. i add just a touch of lime juice to the shrimp and garlic mix when i cook it and i also add a touch more of the chipotle/adobo to the yogurt/mayo. LOVE THIS DISH- THANKS SO MUCH!!