If I made this recipe as written, I probably would have only given it 4 stars but since I made a few changes based on the other reviews, it is absolutely 5 stars! I'm not a big spinach or mushroom fan but I LOVED this! I pretty much copied what another reviewer did word for word. I first fried 5 pieces of bacon in a frying pan and then sauteed the chicken (cut into bite sized pieces) in the bacon grease. I then sauteed the spinach (used 1 bag of fresh prewashed instead of canned) and mushrooms in the bacon grease/chicken juice. I added 1/2 c. mozzerella to the sauce and sprinkled another cup on top for the last 10 minutes of baking -- the mozz browned beautifully only being in uncovered for 10 mins -- I also covered with foil for the first 1/2 of baking before I put the cheese on. I know cooking in the bacon grease isn't the healthiest way to go but it sure did add tons of flavor! I served over angel hair seasoned with a little basil and butter (to keep the pasta from sticking). SOOOOO good!

Reviewed On: May 22, 2009

Just made this tonight and followed the marinade recipe to the letter. I marinated overnight. The pork came out super tender/juicy and very flavorful. I had to cook it longer than it called for -- at 160 degrees, it was still pink on the inside and being pregnant, I am supposed to stay away from undercooked meat. I was concerned this would dry it out, but it was still so juicy! My husband loved it as well.

Reviewed On: Feb. 16, 2009

I made these with the hope that they would turn out like my mom's cookies -- cake-like and moist. These turned out like soft sugar cookies. There was no cake-like texture at all. I kept going over and over the recipe wondering if I did something wrong, but I followed the recipe exactly and can't understand why they didn't turn out like most of the other reviewers describe. I do a lot of cookie baking and this is the most disappointing batch I've ever made. Maybe my expectations were too high. It's a shame my mom lost her recipe.

Reviewed On: Dec. 15, 2008