This recipe is great for one of those really busy days. I didn't have a roast, so I used 3 lbs. of boneless pork chops instead. I threw them (frozen!) into the slow cooker, sprinkled them with the salt and garlic powder and cooked them on low for about 8 hours. When I got back home, I shredded the pork right in the crock with a fork, poured in the sauce and soda, stirred it up, and it was ready to go! Thanks for sharing...it was a hit with my family!

I was so excited to try this recipe, because I've always struggled with the texture of my yeast breads. I've never tried Chinese bakery bread, but the description sounded excellent to me. It is easy to make, but I found the texture to be very similar to a regular good homemade yeast bread. It also took longer than an hour to rise...possibly because my house is rather chilly :) The finished bread did not rise up real high...I think the pan size is a bit large. Even though I don't think the texture lived up to the description, my family devoured the loaves. I will be experimenting with this recipe, using different flours/yeasts, and will report here with the results! Thanks again for a yummy recipe!

This is an excellent, easy, cheap, family-friendly recipe! I made it for dinner last night and it went over very well. I was out of egg noodles, so I used 12 oz. of elbow macaroni instead. I also skipped the mushrooms, because my family doesn't care for them. Other than that, I made it exactly as written. It was delicious! The topping is what made it so yummy, I think. The only problem I had was the amount of servings this recipe is supposed to make...we got more like 8-10 servings rather than 6. Thanks so much for sharing...this one is going in our regular rotation!!!

With a few changes, these are excellent. As another reviewer suggested, I tripled every ingredient except for the seeds, and they were delicious! The taste reminded me of Chex mix. My mom really liked them as well. I would make these again when I have pumpkin or squash seeds around that need to be used. Thanks for sharing!

These are very moist, tasty brownies. Instead of using oil, I used 1/4 cup of melted butter, and then 1/4 cup of pumpkin puree. No one noticed, because the butter gave the brownies a richer flavor. I skipped the nuts (they were for my little brother's birthday...he requested chocolate brownies with no nuts, just chocolate chips!) and added 1/3 cup of mini chocolate chips instead. The only problem I had with this is that I made it in the specified 9x9" square pan, and they were too thin. I will use an 8x8" pan next time I make these. My brother wanted frosting, so I used half a recipe of Texas Chocolate Frosting (from this site) on these and it was perfect. Thanks for sharing...these are great!!!

Yum...this is super tasty chocolate frosting. I cut the recipe in half and used it to frost the Mmm-Mmm Better Brownies from this site...it was perfect and so tasty! I must add, though, that this frosting hardens up quickly. I made it and let it sit for a couple of minutes, and when I came back and stirred it, I found it to be too thick. More milk was necessary to make it frosting consistency. My family really liked this...it is very rich and sweet. Thanks for sharing...I will be making this again!

As is, I don't think my family would have liked this at all. You see, I come from a family of MAJOR sweet tooths...1 tbs of honey in a rhubarb filling was just not going to cut it for them. I upped the amount to 3 tbs, and i thought it was perfect. Because I only had frozen rhubarb and strawberries, my filling was really runny. I added about a tbs. of cornstarch, which helped some. The topping was delicious...I kept snitching it as I cut the butter in :P I was a little disappointed in this, though, because the topping sank into the filling as it baked. This made the filling less runny, but I was hoping the topping would get all crispy and stay on top. Oh, well. I served it with vanilla ice cream and it still tasted good, although certain family members didn't like it, because it wasn't sweet enough. I'm not sure I would make it again, but thanks for sharing!

This is a really tasty soup! I needed a good recipe to use up some leftover cooked bratwurst I had in the fridge. I used 4 brats in place of the kielbasa, and it was perfect! I used some of my own frozen garden tomatoes instead of the canned crushed ones, and cut the amount of lentils down to 10 oz (1 1/2 cups!) because I didn't want such a thick soup. Other than that, I made the soup as written, and even some non-lentil lovers in the house tried it and liked it! Thanks for sharing...I would make this again!

Wow! These are amazing! The combination of sweet/salty is perfect, and there is just a hint of cumin and spice that makes you want to keep eating more! I made them exactly as written, and found no need to change anything. This is a keeper...thanks for sharing!!!

I cut the recipe in half, and used 2 tbs. of oil and 2 tbs. butter. I followed the directions for everything else, except that I baked the seeds at 325 and stirred them every 7 minutes. They turned out very well, and my family liked them. I felt that they were a bit greasy, and not quite sweet or cinnamony enough. The seeds stuck together, because the coating was very caramel-like and gooey. Altogether, these were tasty and I might make them again. Thanks for sharing!

First of all, I'd like to say that roasting your own red pepper is NOT easy and NOT a good idea. After seeing Jenny's review, where the directions were given to roast your own red pepper directly over the stove burner, I decided to save money and do it myself! I put my pepper on a fork and started roasting.However, as the pepper got softer, it started to slip off the fork, and fall directly into the flame. To top that off, drips of pepper juice kept oozing out of the pepper and landing on my stove, creating not only a big mess, but lots of sparks. I wasn't sure how long to roast it, so after it started to get limp, I put it into the ice water as directed. NOT a good idea...only tiny bits of burnt skin flaked off, and got stuck to the ice cubes and my hands. Figuring the pepper wasn't fully roasted yet, I grabbed my fork and started roasting again. It was worse this time, as more juice kept dripping off. I tried the ice water again, and the skin still didn't come off. I finally threw the thing into a hot skillet, and cooked it for a while. After a third ice bath, my mutilated pepper lost most of its skin. Next time, I will just buy them from the store. If anyone has a foolproof method for roasting red peppers, you can find me over on the Recipe Exchange. Oh, yes, the hummus was super simple, and super delicious as well!

This is a great sandwich! I don't care for balsamic vinegar, so I skipped it. I also buttered my bread instead of using olive oil (I used a half rye deli bread instead of the roll) and used fresh mozzarella. It was so good! Thanks so much for sharing!

This candy tastes just like the fairy food candy my family buys at the store! It was so easy to make as well...just let it cook on its own until it reaches the right temperature! I made it exactly as written, and it was a huge hit at my house. I don't think I used a whole pound of chocolate coating, though...probably more like 3/4 lb. If you are going to make this, be sure to stir your baking soda in completely, even if it starts to foam up! The first time I tried this, the extreme foaming scared me a little, and I didn't stir the soda in enough. My family doesn't care for little pockets of baking soda in their fairy food candy ;)

This soup is so incredibly healthy that I am going to give it four stars. Unfortunately, the taste is nothing spectacular...no one except for my mom and I would even try it, and my mom didn't care for it. Let's just say that this is not a pretty soup! It is sort of brown and chunky, not exactly appetizing. I liked the texture, as well as the flavor, but didn't think it was good enough to make again. The only change I made was to use fat-free evaporated milk, and I used frozen orange juice concentrate instead of fresh orange juice. I sprinkled bacon on my serving, and that made it taste better. Altogether, this soup is okay, but so healthy that I will keep eating it! Thanks for sharing!

This is a very moist and tasty chocolate bread. I made it to use up an overabundance of summer zucchini and put it in the freezer for when my family was no longer tired of baked zucchini goods :) It froze very well, and tasted great. I skipped the walnuts because my sister is allergic, and wasn't so sure about the chocolate chips, but added them anyways. I'd like to try this recipe again without the chips, or maybe with mini chips, because I didn't care for the big chunks. I know, I'm weird, even though I absolutely adore chocolate, I'm not a fan of big chocolate pieces in my bread. Other than that, this is a good, tasty bread that I will make again when I have to much zucchini around. Thanks for sharing!

This is such an easy, tasty stroganoff recipe! I didn't have any mushroom soup on hand, so I used Cream of Chicken instead. It turned out very well! I also cut the sour cream down to 3/4 cup...the full cup seemed a bit excessive. The stroganoff was still very creamy and tasty...no one noticed that there was less sour cream! Thanks so much for sharing, my family really liked this!

These cookies are incredibly good! I added 1/2 tsp. of salt to the dough, but that was the only change I made. I didn't have enough filling to roll into 30 one-inch balls, so I divided the filling into 30 pieces and rolled each piece into a ball. They ended up being more like 1/2" to 3/4" in diameter. I did not have any problems shaping the dough around the filling...I found an easy way to do it is to simply flatten a piece of the chocolate dough, place the ball of filling inside, and bring the dough around the filling ball. Pinch the edges together, and than roll into a ball and proceed with the recipe. It worked really well, and my family loved the cookies! Thanks so much for sharing...these are a winner!!!

This is an amazing soup! I used a sweet potato instead of a regular potato; this gave it a prettier color as well as more flavor. My leeks were huge, so I only used one. I used a golden delicious apple instead of a granny smith, because that is what I had on hand. Instead of light cream and wine, I used milk mixed with a little water, so that it wouldn't be quite as rich. It was awesome! I will be making this one again...thanks for sharing!

This is a very good and easy to make ice cream recipe. The finished product tastes like store-bought ice cream, except that it has a richer chocolate taste. I was short about 1/2 cup of cream, so I used whole milk instead. Altogether, this is a very good, rich, chocolatey ice cream. Thanks for sharing!

This ice cream was amazing! Like other reviewers, I cut the sugar down to 3/4 cup...it was perfectly sweet that way. I didn't have any half and half in the house either...I combined a cup of whole milk and a cup of heavy cream. I took 1/2 a cup of this and used it in place of the cream that is used later in the recipe. I also added a few extra pecans, because they are so yummy! To make them more like the kind in the store, I stirred some extra salt into the melted butter. Yum! Other than that, I pretty much made it exactly as written, except that I cooled the cream mixture down before pouring it into the ice cream maker, and didn't stir in the pecans until the end, because they get stuck in the churn. All in all, this is an excellent, creamy ice cream that has a wonderful, crunchy, sweet, buttery and nutty flavor...I will be making this again!!!