This was very good, however I wish there was more of a pumpkin taste. I took this to a breakfast for a group of people and did receive alot of compliments. Very sweet but soooo good is something I heard alot. Some people said you could really taste the pumpkin but I would have liked it to be a bit stronger. Stirring this occasionally for the 18 minutes did seem like FOREVER but I think it was worth it. Overall this was really good but gave it four stars because I would have liked more of the taste of pumpkin. Maybe next time I will add a bit more pumpkin and see how it works/tastes.

Reviewed On: Nov. 2, 2009

Really Good! I used a 3.5lb or a little bigger English Roast. I coated it with flour and put in the slow cooker without browning it. I used beef broth instead of water and added a few splashes of worcestershire sauce. It was so soft, I had it in the cooker on low for about 8-9 hours. I then served it over some egg noodles, next time I will serve it over mashed potatoes, but I will also add mushrooms to the pot. Excellent Roast!

Reviewed On: Oct. 17, 2009

Mixed reviews on this recipe. I followed the changes others suggested,3cps. confectioners sugar, 2 cups brown sugar, and 1 cup peanutbutter. After pouring in the pan I left it out on the counter to "chill" since many others said not to refrigerate. I tried it about 2 hrs later and it had a soft consistency, not fudgelike. I put it in the refrigerator overnight hoping it would harden, which it did, but still not the consistency of what I think of fudge. Took it to a family cookout and some really liked it and some were just ok with it. I might try it again another time but will look for another recipe in the mean time.

Reviewed On: Jul. 23, 2009