I made this recipe twice and the rolls turned out the same..... more like biscuits and nothing like the broetchen that I've grown up with in Germany. They were way too dense inside. Oh well. I'm still searching for that *one* recipe......

We enjoyed this recipe. I usually make the traditional King Ranch recipe with corn tortillas but they always get mushy. This had a nice texture with the crunch of the tortilla chips. I didn't have cream of chicken soup so I used 1/2 cup of sour cream along with the cream of mushroom soup. I also added some ground cumin and fresh garlic to the sauce mix. I think kids will love this!

Awesome! I used more flour than called for and should not have! They tasted great but where a bit dense (my fault). I will be making this again tomorrow with the called for flour, I am sure they will be gone by then!! Thanks for the recipe!

The only thing I did differently about this recipe is I used 4tsp of agave nectar (WAY lower glycemic index than honey) instead of 5tsp, because so many people had warned about its being too sweet. It was a little bit sweet, but I thought the sharpness of the mustard balanced it well. Also I would highly recommend serving this dish with wild rice - the nutty, heavy flavor of the rice complemented the crisp, sweet topping so, so well.

WONDERFUL....I did add some pancake syrup to the top of the mix before I put the rolls in the pan,(mom always did :) They are great!

These were SUPER easy and yummy! As per other's suggestions, I used light cream cheese instead of the mayo and sour cream. I also used real bacon and green onions. After chilling for about 3 hours they were really easy to cut and everyone really liked them.

I used diced tomatos with garlic and onion and I thought it was fabulous. It was easy to make no fuss no muss. I might add a little more tomatos though.

This was pretty yummy- I tweeked the recipe a little after reading the other comments. I used fat free sour cream instead of yogurt because that's what I had, made the streusel with pecans and added two Tbls of brown sugar as well. Before topping with the rest of the batter I also sprinkled some mini-chocolate chips over the streusel. It took about 40 minutes to bake in a 9x13 pan. I just had a piece (had to try it before I take it to a meeting...) and I'm going to make a little glaze for the top to add a little extra umph. Overall, good, easy recipe though- I will keep it on file.

Easy and yummy. I use the low fat cream cheese, reduced fat Parmesan and 2% milk and it's creamy and thickens nicely. We toss it all together with pasta, chicken, and broccoli and the whole family - including a 4 and almost 2 year old - loves it!

My mom tells the story of how when she and my dad were first married (she's German, he was an American GI stationed in Munich), he asked her to make him some pancakes. She knew only how to make German pancakes. When she put the plate in front of him, he looked at it, asked "What's this?" and ate them all. This is almost exactly the way my mom taught me to make German pancakes. When they are hot off the pan I sprinkle the inside w/cinnamon and sugar, roll them up and serve them with chilled canned peaches spooned over them. We eat these almost every Sunday as our evening meal.

I thought this was great! I did the cake recipe exactly as follows and I made a sheet cake which I made into a jelly roll with lite cool whip. It was really great. The icing was a little for this cake and the cool whip was perfect. Don't over bake!

We liked these cookies okay. Not a favorite, but not bad either. I decreased the water by a smidge and beat the egg before adding - that gave them plenty of height. (I read in the other reviews that they were flat.) Taste is reminiscent of no-bake cookies, and I think I like those better.