When it comes to easy.slow cooker.pot roast this is pretty much perfection! As far as method/steps go I do hold off a few hours before putting in the veggies. A keeper!

I had used this recipe some time back and LOVED it but forgot to save it. Recently was asked to make egg salad for a friend (which gives me the excuse to make a big batch - as I'm the only one in the house who LOVES egg salad lol), so I had to go searching for this recipe again and realized not only did I not save it before I also didn't rate it! This recipe produces a lovely, light and fluffy, and very flavorful sandwich spread. I grew up with egg salad that had chopped onion and pickle in it and find this recipe to be superior to that for my taste. No excess watering down from pickle juice, just a subtle hint of onion, and the big fresh boost of flavor from the dill weed... perfection! Definitely saved the recipe this time; will use again and again!

I tripled this recipe so I could use one loaf for dinner and put two in the the freezer for future quick, no-fuss meals. This recipe produces a juicy, moist, flavorful loaf. I did not have the canned fried onions so used pan caramelized fresh onions instead. Will definitely use this recipe again.

I had been craving strawberry pie from Shoney's (had it as a child but don't have a Shoney's anywhere near me now). This is exactly what I was craving! Everyone in my family LOVED this pie. Will definitely be making this again! Thanks for the recipe Glenda!

(6/15/09) This was excellent. I did use less salt than specified but this recipe is definitely one I'll make again and again. Thanks for sharing it MrsMDSmith (and calling my attention to it on the exchange; it was perfect timing as I was looking for a side to go with dinner!) *(6/18/09 Update)* I wanted to stop by again to thank you MrsMDSmith. You not only gave me a delicious side dish but I used the leftovers to make a main dish that I will probably also do again and again. I chopped the leftovers and mixed in 1/2 lb. of seasoned browned ground pork, rolled in egg roll wrappers and fried to golden perfection. I love a recipe that can give me two distinct meals!

It can't get much easier or tastier than this! Tongue has to be the most tender & flavorful part of the cow!

Very good. Needed to use up some fresh shrimp. I added a touch of lemon juice and old bay seasoning to punch up the flavor a bit.

I was out of shortening so used butter instead (measure for measure). Light, moist, great texture. Made 3 dozen cupcakes. Will use again & again.

Quick, easy, yummy. The only reason I don't consider it a 5 star is the large amount of velveeta (not a fan). I had no velveeta on hand at all so I used all mild cheddar, shredded finely to mix & melt easily. I will add a touch of garlic next time and I liked the idea another reviewer mentioned, cauliflower. The recipe as written does, indeed, make alot! I scaled it back to 4 servings and still had more than enough to put in the freezer for another quick meal (which is a good thing, quick cook-ahead meal). All in all, very pleasing (with the change of cheese, for us).

The whole family LOVED this recipe! Next time I will butterfly the breasts, marinate longer, and definitely not be too thorough with seeding & de-veining the jalapeños (jalapeños are tricky like that, they can smell like they'll have tons of heat and then eh, not so much - my family loves hot and spicy). The flavor combinations tho are fabulous. Definitely will be in regular rotation here!

I've used this recipe several times as I always have the ingredients on hand. It comes close to the taste of TB but it will be the sauce or salsa that you may choose to use that will bring the overall taste very close. My son is the TB lover in our house and this satisfies him when he's wanting to go there but I am not. We've used it for tacos & taco salads; still need to give "enchiritos" a try.

Will use this again and again and again!

Yum! I scaled this down for 2 lbs. of mahi mahi (5 servings). Very easy, very tasty. Definitely a keeper!

Yum! So good!

Quick, easy, simple dessert. I did sub applesauce for the shortening and reduced the sugar in the cake batter. With all that sweet yummy-ness on top the cake didn't need to be sweet for me. I'm sure I will make this again and will try another reviewers idea of adding some vanilla to the cake batter.

I use this recipe sort of as a guide to making a stovetop mac & cheese. I double the pasta, omit the flour & only use 1/4 the amount of cream cheese. I only pop it into the oven for a few minutes to get a bit of browning on the top. My family isn't excited about fully baked mac & cheese so this is my compromise.

My husband loved this (and found that he liked artichokes!). The chicken does come out extremely moist and tender. I did use shredded parm as opposed to grated - to me there's a huge difference in taste. Also, I cooked 10-15 minutes longer than recipe stated - to achieve a beautiful golden brown on the top. (Certainly didn't dry them out!) Hubby will likely request this again and again.

Good recipe. I double it all except the eggs; 3 instead of 4. In place of that 4th egg I use a scant cup of leftover mashed potatoes. I also add a splash of worcestershire, lemon juice, 1/2 tsp of old bay seasoning, and 3/4 cup of finely diced bell pepper or celery, whichever I have on hand.

I've used this exact recipe for about 10 years now from a popular busy mom site. I've done it in the oven getting a crispier skin when pressed for a quicker done time but in order to get the sticky skin I use the original method of 8 hrs. on low in the crockpot. Also, the original recipe I've used called for the exact same measure of spices listed here but for only one chicken.

This was ok. I love hot wings so I have to say I missed the skin. I think this dish could use a bit of thigh meat, perhaps, to give a bit more chicken flavor & fat to it. (As my husband would say 'fat is where the flavor is'.) I also think it could do with a little less cook time because it does (especially with all white meat) dry out the meat and the end result for me was sauced dry bland breast meat. I think I'll try it again with the modifications I mentioned.