Wonderful! Everyone in my family enjoyed this at Thanksgiving. I'm not a big pumpkin pie fan, so to me this tasted exactly like pumpkin pie, only better :) I used 1/3 less fat (Neufchatel) cream cheese which turned out fine. Also I did a graham cracker crust, added a little vanilla extract and made one 10-inch pie rather than two 8-inch pies (it was exactly the right amount of filling for a 10-inch pie). Definitely top this with some homemade whipped cream like traditional pumpkin pie, because it is not super-sweet. I would absolutely recommend this recipe if you are looking for a tasty pumpkin pie alternative!

I am rating this based on following the basics of the recipe and using my own ingredients that my dad always used when he made pot roast in his dutch oven. I did not brown the roast, but I rubbed it with salt, pepper and garlic powder the night before and the next morning put it in the slow cooker on low with a chopped onion, crushed garlic cloves and bay leaves, topped with a mixture of one can of beef broth, a glass of red wine and a small can of tomato paste. Came home at lunch and added red potatoes, baby carrots and celery. After I got home from work I turned it on high for about an hour to make the vegetables nice and soft. All in all it probably cooked about 11 hours. I was able to make a nice gravy with the liquid by adding a bit of cornstarch and flour and heating up in the microwave. With the modifications I made this came out just like dad's recipe. Thanks.

Yum! I made this recipe years ago when I saw it on the back of my box of sugar. One thing I figured out that time was not to use sweetened peanut butter (like Jif, Skippy etc.) and use a plain salted one (I chose Adams, which is my favorite). I did use half white sugar and half brown sugar and added a tiny bit of vanilla and baking soda as some others suggested. Don't try to just pick these up off a hot cookie sheet because they will just fall apart! I also cooked mine quite a bit longer than 8 minutes, probably closer to 12 or 15, but I don't think you can really burn them...?

This was really good. My only modification was to use one can of crushed tomatoes in place of one of the cans of whole tomatoes. However the tomatoes broke down just fine so maybe next time I will just use the whole tomatoes as called for and use a potato masher to break up the chunks. In the meatballs I did also increase the parmesan chesse to about 1/4 cup and garlic powder to maybe 3 tablespoons and added a little chicken stock. I made this in my slow cooker and cooked the sauce for three hours before adding the meatballs and remaining ingredients and cooked for about two more hours. A great classic comfort food recipe that is easy to make all day in the slow cooker.

I am rating this based on the cake recipe only, because I used store bought frosting - I liked that it used real chocolate which gives it a really dark color, rather than another recipe I tried which calls for pudding mix. However, my friend that tried both cupcakes thinks this recipe is drier than the one that calls for pudding mix. The color is perfect though and this received several compliments :) These do bake up quite fluffy so only fill about 2/3 of the cup.

This came out great - I tripled the spices and rubbed it on the meat the night before (I left out the cinnamon). The next morning I put it in the slow cooker with four cracked cloves of garlic and left it in all day, it fell apart when I tried to take it out of the crock pot. I added some of the juice back into the shredded meat as some reviewers suggested and seasoned with a little salt, pepper and garlic powder and made tacos. For some reason I think of carnitas as having more of a tomato-y sauce? As for the leftovers, I may try baking them in the oven as some suggested. Thanks for an easy recipe that works really well!

Yum... only change was I substituted fresh garlic for the garlic powder because I prefer the flavor. We made this with veggies we steamed on the grill in foil packets and some herbed brown rice on the side. This is definitely the best way to eat salmon. My friend doesn't really like fish but even he loved this and wants to try this marinade on tri-tip.

These were a nice little treat and surprisingly easy to make. My dad loves coconut so I made them for his birthday using shredded coconut I had left over from making carrot cake. I used a little less sweetened condensed milk than called for since I used sweetened coconut and my dad doesn't like things too sugary. I also added a tiny bit of almond extract for deeper flavor. It is kind of hard to tell when they are done; I left them in for the full 15 minutes and they were perfect, nice and chewy but not hard. I used the tablespoon measurer to scoop them which worked really well. Thanks for this great recipe!

Yum! Sooo good! Tastes just like a chicken wing and perfect on a celery stick! I did modify, however, using traditional Buffalo wing ingredients: I used shredded chicken thigh meat, 1/3 less fat cream cheese, Bob's bleu cheese dressing (instead of ranch), Frank's Buffalo Wing Sauce and omitted the cheddar cheese. I topped it with a few more dashes of wing sauce and sprinkled bleu cheese crumbles over that to make it look nice. I agree the color is not the most appetizing, but if you love Buffalo wings like I do, you won't care.

This was great! I used light sour cream and light mayo and it was still great, however I added a little salt and for some reason I threw some dried parsley in too. (And I forgot the green onions until the last minute.) I mixed it up and topped some salmon filets with it, let it chill for 30 minutes and then cooked it. I served a little extra on the side as well and it was great, and there was a lot leftover which came in handy for dipping baby carrots while waiting for the salmon to cook :)

Yum, this was fantastic! I absolutely love pulled pork sandwiches but there aren't many places around town where you can get one for lunch. I've never made it before but this couldn't have been any easier. I thought the coffee was weird, but I didn't taste it at all. I followed the recipe except I only used 3 1/2 pounds of pork, I cooked it for six and a half hours and flipped it halfway through. As soon as I took it out the meat fell apart completely! I used about half of a 28 oz bottle of Sweet Baby Ray's Barbecue Sauce and put it on rolls with cole slaw. Soooo good!

This was really good, but mine was nowhere near done after 40 minutes! Maybe my roasting pan was not big enough, as I used a deep pan and it was fairly full. After the first 40 minutes I added foil and left them in for another 20 minutes without stirring, then took the foil off and left them in another 10 minutes. The vegetables had good flavor but I think I will need some time to perfect this recipe. Only change was that I used garlic infused olive oil for extra flavor. I've also made this with sweet potatoes, yams, parnips, zucchini, brussels sprouts, shallots, and whole cloves of garlic - yum!

This is a good base recipe, but I made several modifications so they would taste more Mexican. I substituted sour cream for the mayo and used mild canned green chiles rather than green olives. I also added cilantro, garlic and chili pepper pastes (I just bought the small package of "Mexican" spice pastes in the produce section). With these changes I received some compliments, I took them to a Mexican fiesta at work. I bought the large burrito size tortillas but these still seemed like they came out a bit smaller than what I was expecting.

This is a great recipe for a quick and easy red velvet cake. I decided to make cupcakes last-minute for a friend's birthday and needed something special but not too labor-intensive and this was perfect. I used the whole 1 oz bottle of red food coloring and though the batter looked sort of pinkish, it baked up quite red (not as dark as a true red velvet cake though). I used cream cheese frosting (I use a plastic bag with a corner snipped out as a piping bag and swirl the frosting on; it looks fancy and is actually a lot faster, easier and less messy than frosting with a knife!) and also topped with some red sprinkles. I received a lot of compliments and the cupcakes themselves were soft and moist.

This is a wonderful recipe and relatively easy to make. The only modifications I made were to use 3 large chicken breasts, slice them lengthwise and stuff them with the folded ham and cheese slices. (I also omitted a small amount of the butter, and used Pinot Grigio for the wine.) The chicken cooked very well although some of the cheese did leak into the pan while they simmered, however it just made the cream sauce thicker and cheesier. Steamed broccoli is a perfect side dish topped with a little of the extra sauce :)

I am giving this recipe five stars for the cooking technique only since I used bottle barbecue sauce. I have never made ribs before but a friend convinced me I needed a slow cooker so I had to find a recipe for my first time using it. I made these grill-free ribs for the family for Labor Day and everyone was very impressed! I used pork loin ribs, cut the rack in half and cooked them in the oven first in a disposable roasting pan, 15 minutes per side, after rubbing with salt, pepper, garlic and onion powder. Then I put them in the slow cooker and dumped two bottles of barbecue over the whole thing since I wasn't sure if one bottle would be enough liquid (they were kind of sitting one on top of the other). After four hours I flipped them to cook evenly and left them on low another 3 hours, then turned them off and left them in the slow cooker for a few hours longer. The next day I cut them apart for serving, drizzled them with the sauce they cooked in and put them in the oven on a foil-covered cookie sheet at 375 until the rest of the food was ready, about 30 minutes, and reheated the rest of the sauce on the stovetop (although next time I think I will only use one bottle and reserve the other bottle for serving, since all the fat cooked out and made the barbecue sauce very fatty). After they came out of the oven they had a nice char on them - you would never know they weren't cooked on a grill! Plus, I only had to clean the slow cooker.

I made this because my boyfriend said he'd never had it before. He loved it - he took two huge servings of it :) It was so quick - I left work at six and had dinner ready by seven (I love this method because baking is not required). My only modifications were to use canned peas (they were cheaper) and one can of cream of celery soup and one cream of chicken (I hate mushrooms). I think next time I will try it with a can of mixed veggies or cheddar cheese rather than American. This recipe is great as it is, but there is a lot you could do to personalize it and fit your taste. The best thing about this recipe is that it makes a ton - and ALL the ingredients only cost me $6.75. Wow!

This is a good recipe and my boyfriend liked it, I marinated at least two hours and double dredged, and cooked it all at once in two skillets. I served it with salad and my favorite side dish (Corn Casserole III on this website). Needs a lot of oil, I didn't use as much as called for (probably 1/3 or 1/2 cup in each pan), but my last batch burned because I used the pan twice and didn't add another couple glugs of oil.

A wonderful recipe! I have been making this as a side dish for a few years and it is a family favorite. Always present at holiday dinners, a nice change from the same old stuffing. For an easy main dish add a small can of peas and diced carrots and some ground pork sausage. Yum!

I think this recipe is wonderful - a nice change from the usual spaghetti and meat sauce standby. I don't care for Italian sausage, so I substitute regular ground pork or raw pork breakfast sausage. I've also used white wine since I don't normally have vodka on hand, and if you don't want to buy red pepper flakes, save the little packets that come with your next takeout pizza!