Made these for Thanksgiving for the picky grandkids. After I finished frying them my grand-daughter requested I fry hers a little more crispier so being the grandma I am I did. I noticed in doing this they turned golden brown and nice. They were good originally but better after second fry. I seasoned them with Lawry's Ranch Flavored French Fry Seasoning. Some of the adults could not help themselves and said they were delicious and tasted like Red Robin restaurant fries. All and all a good recipe.

Reviewed On: Nov. 27, 2009

Made this for Thanksgiving dinner to serve along side the turkey. I got more compliments on the ham than the turkey. I am known for making a delicious turkey however this ham out shined it. Hard to believe something so simple could be so delicious. My step daughter said she only eats honey baked hams but this one was better. For the most part I followed the recipe with a few adjustments. I cut off the thick layers of fat from the pork shoulder ham. Prepared ham & crockpot with the brown sugar. I covered the top of crockpot with foil until the ham started shrinking from cooking then I replaced foil with crockpot lid. When it started showing signs of being done I turned it over on one side. Let it cook for a bit then turned it on the other side. This was the easiest and most delicious part of the meal. A must try.

Reviewed On: Nov. 27, 2009

Made these muffins for a party last night and they were well received. I followed the recipe to the "T" with the exception of slicing the hot dogs directly into the batter instead of using 1/2 hot dog per muffin. I used a package of 8 hot dogs and got 20 good size muffins.

Reviewed On: Nov. 22, 2009