Made these tonight and they turned out moist and tender. I incorporated feedback from others and changed 2 cups. water to 1 cup water, and added 1 cup chix. stock. I didn't cook in slow cooker because of time, but I did season & flour chops before I browned them in pan with oil, transferred to baking dish, then I put onions in pan to saute', added some sliced mushrooms. Mixed up sour cream with remaining flour mixture, added water/chix stock and bouillon. I did taste this and was not pleased, tasted like watered down flour paste, so I added seasonings (salt, pepper, garlic powder a little white wine, worcestershire) and flavor improved. Poured this over chops, added onions & mushrooms, put in 350 oven for 1 hour, reduced temp. to 200 for another hour and they tasted great. I also baked potatoes at the same time. I'm planning on this for a special dinner tomorrow and can't wait to top my potato with some of the sauce. I will make these again.

Reviewed On: Nov. 11, 2009

I've been making this frosting for years and without a recipe. I add about 1/4 tsp. almond extract and the flavor is wonderful. This is the frosting my mother always made, she never measured, just put 1 stick of butter in a bowl, added a little milk, enough powder sugar to thicken and about 1 tsp. vanilla.

Reviewed On: Oct. 30, 2009

I have been making this recipe for 30 years. It's always a crowd pleaser and I do serve it as a "side" dish. I use Bush's Original Recipe baked beans and fry my onion just till soft in the bacon grease, then add it to the bean mixture.

Reviewed On: May 11, 2009