I didn't have a lot of time, so I cooked the brisket according the recipe for 4 hours on high in a crockpot, but it wasn't tender enough to serve, so I put it on low and went to bed. The next morning the smell was delicious and the meat was ultra tender! My husband at his with honey, but I loved it with spicy mustard and honey mustard. I'd never made it before, but I'll make it again! There were no leftovers after I served it to my family.

Reviewed On: Oct. 13, 2009

I have a twist on this receipe that is so good! Instead of apple cider vinegar, I use a really good balsamic vinegar and thoroughly brush both sides of skinless, boneless chicken breasts with it, and leave some in the bottom of the backing dish. I place thme in a shallow glass pan and sprinkle both sides with fresh ground seasalt/garlic (available in the spice aisle). Then I put a HEAVY layer of brown sugar over the entire top, and turn the breasts over, once during cooking. The combination of flavors is incredible.

Reviewed On: Oct. 13, 2009

I've made this twice and both times, it was gone before I got my 2nd piece! My daughter begs me to make it so she can have it for breakfast or in her lunch at school. I serve it warm with some low-fat spray butter on top and it turns out so dense, rich and perfect. This is another very easy and amazing recipe that I'll continue to make on a regular basis!

Reviewed On: Oct. 13, 2009