This is exactly what Denise promised "a super simple dry rub." So, naturally I added two things. 1 teaspoon onion powder and I split the paprika: 1 tablespoon regular paprika and 1/2 tablespoon smoked paprika. The smoked paprika gives it an added depth. I use this rub for brisket, chicken you name it. It's the best.

This is a great recipe. I made it with a little less mayo and some sour cream to make up the difference. Also, I shredded the chicken and grated the swiss cheese. Next time I will cut back on the relish. It overpowered the chicken. Instead of 1/2 cup I'll reduce it to 1/3 or maybe even 1/4 cup so there is just a hint of dill pickle. I think a tablespoon of Grey Poupon as another reviewer said would give it zing too. I made it for myself and a friend for lunch and I've been sticking my head in the fridge and munching on the leftovers ever since. Yum. Thanks, Laura.

This cooking method is great. I cut a slab of ribs in half in order to fit it in my Crockpot and I used my own bbq sauce. The one thing I had to do after the ribs were all cooked was take them out, empty out almost all but a few tablespoons sauce and pour in fresh sauce before I cut the ribs and took them to a party. The sauce I removed was kind of nasty after all those hours but it sure served its purpose. The ribs were falling off the bone and people were scraping the pieces of ribs off the bottom.

I had such high hopes for this dish. The consistency was great and the only thing I added was a tablespoon minced onions. My problem is I just don't like the taste of "Cream of Anything" soups. I have nothing against using them on occasion but they give a certain taste to dishes that you can always pick out. I'm going to try this again by making a roux instead and see how it comes out.

I never made applesauce before but this is great. After reading reviews I used my crock pot and cooked it for 4 hours on high. I used 2 Cortland and 2 Granny Smith apples. I split the liquid to 1/4 cup cider and 1/2 cup water. I also split the sugar to 1/8 cup each white and light brown sugar. And finally I added the juice of 1/2 a lemon. I'm lucky I got any into the fridge to cool 'cause my husband kept eating it hot.

I made this recipe exactly as printed and it was wonderful. I only received my crock pot this Christmas so I am a novice it cooking with it. In all other recipes, I have never put potatoes in for the entire time because I was afraid they would be mush. I used whole baby white potatoes and they were perfectly done even after 8 hours. Also, I could not fit the entire head of cabbage but cut half of it into quarters. I used the other half to make coleslaw for grilled corned beef and swiss sandwiches the next day.

I've been looking for a Fried Onion Ring recipe and I'm glad I found this. It’s such a great recipe to use as a base. After reading everybody's comments, I used 3/4 cup flour instead of 1 cup and added 1 tablespoon Essence, 1 tablespoon baking powder, 1 teaspoon paprika along with more than a pinch of salt and pepper. I soaked the rings in buttermilk with enough Texas Pete to make it pink. Then I shook them in a bag with corn meal before putting them in the beer batter mixture. After cooking I put them on a rack and sprinkled Lowery’s seasoned salt over them. They came out great.

I’ve been looking for a creamy Macaroni & Cheese and this is a great consistency. It really is very creamy. My only problem was that the taste of the parmesan cheese overpowered the dish. I will definitely make this again but I will cut the parmesan cheese way back to maybe 2-3 tablespoons.

This recipe is so much easier than the complicated one I was using from American's Test Kitchen. I combined them both using the easiness of this recipe with the flavor of the other. I sautéed the onion and one clove of garlic. With the broth and mayo I added one bay leaf and a sprig of thyme. After the sauce was thick and bubbly I poured it over a bag of "Simply Potatoes" Homestyle Slices from the supermarket in a 2 qt casserole dish. The sauce was creamy and the potatoes were cooked just right. BTW it's a pleasure to find a recipe for scalloped potatoes that does not include cream of anything soup, heavy cream and gobs of cheese.

This is an easy recipe but I made a few changes. Instead of stewed tomatoes and tomato sauce I substatuted two cans of "Mexican Style Stewed Tomatoes" and I added about a tablespoon Texas Pete Hot Sauce along with more chili powder.

I made these exactly as Trish's recipe showed and they were GREAT. All right, I did use Hormel's real bacon bits instead of frying up bacon but other than that I used the recipe without making lots of changes. They great part is I made it up to taking the skins out of the oven and putting them on paper towels and then I didn't need to finish them by adding the cheese and bacon for a few hours. When it was time, I just popped them in the oven for about 10 minutes and voila. I must say that there is no shame in baking potatoes in the microwave. As long as you crisp up the skins in the oven at 475 for about 5 minutes you really cannot tell the difference. I always do it.

After reading the reviews I changed the following: Used green onions instead of white, added 1 teaspoon Old Bay and 3 squirts Texas Pete. They were delicious.