This WONDERFUL easy recipe gave me the opportunity to recreate an oven-barbequed beef brisket recipe I had quite a few years ago. All I did was take this recipe as written and added 2 additional ingredients to the chili sauce: 1/2 cup of grape jelly and about 2 Tablespoons of brown sugar; also left out the onion soup mix and added a large sliced onion (placed under the brisket). I can't even beGIN to describe how delicious, juicy, and tender this brisket turned out. This is without a doubt the best beef dinner I've had in years! Thanks to Cousin David for this recipe!

Reviewed On: Dec. 18, 2009

Made this just tonight for supper and my husband absolutely LOVED it. Is super simple; the only effort involves cutting up the pork. I only made 3 changes to this: instead of using 2 cans of green chilies, I added a couple extra Tablespoons of salsa, then used a can of Rotel (tomatoes w/green chilies) With Lime and Cilantro instead of plain Rotel. Last change I made due to time constraints was that I didn't put the casserole in the oven to melt the cheese, simply layered it over the hot (bubbling) casserole in my saute pan and let it melt there. Served this with sour cream and diced fresh tomatoes. YUM!

Reviewed On: Oct. 29, 2009

I made and served this dip a couple nights ago for my book club meeting and it was a BIG HIT! (Made it early afternoon for the 7:30 p.m. meeting so the flavors married well.) I served it with different raw veggies and also some sesame crackers. Really delicious!!

Reviewed On: Oct. 23, 2009