I have always done my roasts this way, but with one small change. I add the potatoes and carrots 4-5 hours into the cooking time so they don't turn into mush. If I'm not going to be home while it cooks, we'll have it with mashed potatoes or rice and steamed veggies. YUM!

Reviewed On: Dec. 14, 2009

This is the only sauce I make anymore. It is sweet, but not too sweet, and has just enough kick from the spices. It makes a lot of sauce, but do not be tempted to cut the recipe in half. The longer it sits in the fridge after cooking, the better it gets! I use this sauce for everything, but my favorite is on baby back ribs cooked slowly in the oven with Tennessee Rubdown from this site, then on the grill with this sauce. That rub and this sauce together...mmmm...perfection!

Reviewed On: Jul. 4, 2009

These are awesome! You do need to chill the cake/frosting mixture before rolling it into balls. And freeze the balls before dipping - MUCH easier! You can decorate them any way you like afterwards - as Easter eggs, Christmas ornaments (or even trees if you make them into cones instead of balls!), happy faces, whatever. I love the versatility and simplicity of this recipe.

Reviewed On: Feb. 16, 2009