I did the dry rub and then pan sered the roast on all sides with a little butter. Very tasty and my family (even the kids) enjoyed this roast. I will make this again. Mrs. Morrispn

Reviewed On: Sep. 8, 2009

As always i took some tips from other reviews and changed a few things in the recipe. First, instead of gramcracker crumbs i used a whole box of (minus 2 or 3) SANDIES shortbread cookies for the crust. Doubled the butter to go with that. I like thick crust. I added 1/2 C. frozen blueberries to the batter. With the rest of the blueberries i combined them with 1/3 C. Red rasberry jam and 1/3 C. sugar. Mix and set aside. I always cook for the amount of time suggested and then turn my oven off and let the cheese cake cool by it self in the oven for 2-4 hours. I don't get any cracks in the top of my cake that way. Thank you for a differnt idea (Blueberries) for cheesecake. Mrs. Morrison

Reviewed On: Nov. 26, 2008

OMG!!!! A very tasty recipe. I made this dish one night for a pot luck and i didn't get one bite. So i made it the next night for my family and found out why i it was gone so quick the night before!! I left the recipe the same except i used 3-4 chicken breast. I just boiled them and chopped them up. I like breast better than can. Though the canned chicken is nice and quick.

Reviewed On: Nov. 11, 2008