Since I can't update my other review, I'll leave a new one. I tried these with 1 cup lt brown sugar in place of white sugar. They were VERY good! Just watch they don't burn on the bottom (10 min's gives them a dark amber bottom, just the way I like them). The brown sugar makes them more chewy in the middle. YUM!

First i'll say that i've been turned off of crockpot pork because of the greasiness and texture. BUT, this was very easy and sooooo good! My son was craving pulled pork and money was tight. I picked up the least expensive small pork roast I could find. I think I paid just over $4 for 3+ lbs. I figured it'd be lousy since it was so cheap. I trimmed as much fat as I could off of it and it came out SO GOOD! The best pulled pork i've eaten. I did omit the onions, but did the rest exactly as written. I had a bag of multigrain Pita Chips in the pantry and tried it on one of those and now i'm HOOKED! What a great appetizer it would make on pita chips! I added about a 3rd to half a bottle of sweet barbeque sauce after I drained it (left about 2/3 c liquid). Thanks so much for restoring my faith in pulled pork! :)

This wasn't bad! I used boneless short ribs. Instead of using cond. french onion soup, I used beef bouillon in 2 cups water, and added dry onion soup mix. I added extra garlic and about 1/2 tsp onion powder. I also tossed in some baby portabella mushrooms at the start and toward the end added some sauteed onions. Served over mashed potatoes. One of my sons, my husband and my mom all went NUTS for it! The other son doesn't care for meat in a crock pot. But said it was tasty. I cooked mine about 7 hours on low and I thickened the sauce at the end.

This recipe is FANTASTIC! I use sugar-free raspberry jello, I use the pineapple juice and boiling water combined to make 2 cups and I use whole canned cranberry sauce. I omit the nuts completely. I could eat a whole giant bowl of this by myself! My picky sons love it and my hubby and I fight over the left overs!!

This was pretty good. I halved everything and used an 8" square pan. Might not be a bad idea to spray the pan first. After I put the apples in I sprinkled them with cinnamon sugar. Might cut back a tad on the butter next time. Thanks for an easy throw together recipe! :)

This bread was ok. I cooked it at 325 as suggested by another user, but my two loaves cooked for at least 1 1/2 hours. You need to like clove for this. Otherwise, I wouldn't add it...as the allspice has it too, maybe use xtra cinnamon. If I make this again, I will use applesauce in place of the oil. I added a streusel topping and to me, this was the best part! Br. sugar, marg, flour and cinnamon...mixed together sprinkled on top. Thanks for the recipe, I may try some other spice/pumpkin ones.

My husband says these are a 5! Although some of them stuck to the grill (mostly on the hot spots and next time I will avoid those), they were INCREDIBLY moist and juicy! These are best cooked slow. We slapped some provolone on and we were GOOD TO GO! YUMmmmY!!

This was good, got a thumbs up from my hubby, my 12 yr old son and an eh..ok from my 15 yr old son. I thought it was good, but not what I was expecting. I baked 6 b/s breasts in a 13x9 pan, poured the sauce over all(rather than coating the pcs) and covered it as directed. Cooked for 1 hour, which was probably about 10 to 15 min's too long. Next time I make these I will just coat the chicken and bake them on a cookie sheet with an edge or just not cover them. The sauce came out on the thin side so I reduced it down in a pan on the stove. My sauce wasn't as red and didn't coat the chicken like the picture, but it tasted really good with yellow rice! Thanks for the easy recipe!

I took this to my son's pot luck, end-of-band-camp dinner. I served it in a blue glass lasagna pan and I had a lady tracking the pan to ask for the recipe at the end of the night, lol! I was told by the lady manning the table, that everybody wanted the recipe, SO, it was a fabulous success! It disappeared super quick. I only used about 3.5lbs of potatoes, about 4 to 5 cups of cheese (sprinkled 1/2 c on top about 10 min's before it was done). I also only used 12 strips of bacon and half of a large onion. I used the full amount of sr cream and red. fat mayo. Prepared the day before, then cooked about 1 hour.

This was great! I used ground turkey and seasoned with italian seasoning, salt and pepper instead of the Italian sausage. I must've overstuffed some of the shells because I ran short of stuffing. But, it still made enough to fill my lasagna pan all the way! I also used the whole jar of sauce. Stuffing the shells is a little time consuming, but much easier than I thought it would be. I added a little shredded italian chz blend to the stuffing along with the grated parm. I may try the Italian sausage next time. I highly recommend this recipe!

This was good. My first time making shortbread. I used margarine as I didn't have butter. I also added about a tsp of vanilla. They came out pretty good. Seemed a little thick in a 15 X 11 jelly roll pan. The middle didn't get as crispy as i'd have liked but the edges did. May try the cookie scoop and pressing them out with the bottom of a cup next time. I added colorful sprinkles before I baked them, and drizzled with a little melted dark chocolate after they cooled. It made them even better!

Oh man, I'm in heaven... I made these almost exactly as written 'cept I used my tub margarine (melted) on top. These are SOOOO good!!! It seems like there's too much melted butter (margarine) and sugar on top, but the sugar hardens like on creme brulee and it's SO SO GOOD! I would cook it for the full 30 min's if not more. I did mine for 33 and could probably cook it more for an even crisper top. Just watch it after 30 min's.

I had to substitute apple cider vinegar for the red wine vinegar (it's what I had on hand) and I used brown sugar for the sugar. Based on those changes, this was pretty good. I have to say tho, I like the london broil marinade that I got off this site better. THANKS!

My best advice? Double the sauce! Don't put it ALL on the cake, save some to drizzle over each piece. I didn't use any fat in the cake, I used only 1 1/2 c sugar (instead of 2), 1 1/4 c unsweet applesauce (instead of oil) and 3/4 c egg beaters (instead of eggs). I used 4 c chopped granny smith apples and added tsp allspice and tbsp cinnamon. For the sauce I used my tub margarine (only 6 gm fat per tbsp) and it worked fine! This was one of the best desserts I have ever made. It's REALLY good warm and if you run out of sauce, use ice cream or frozen yogurt, YUUUUMMY!!! I think the fact that it was made lower fat made it taste EVEN better!!!

This was good. I added garlic powder and a little thyme to the flour, doubled the sauce ingredients,and used a mix of chicken broth and wine. I browned the chicken in olive oil with a couple tsp of margarine. I added minced garlic to that which I don't recommend as mine burned. I would wait till half way thru the cooking time to add the garlic if you do. I also added mushrooms. The sauce and chicken tasted AMAZING. My only suggestion is if you are going to make this to serve on pasta (as I did), I would at LEAST quadruple the sauce ingredients. I did run short and had to add parm and butter to the pasta. The mushrooms added so much to the dish, they absorbed the flavor of the sauce nicely. Thanks for the great recipe!

These came out really good! I used a triple chocolate fudge cake mix and oversized muffin tins. The frosting I used for the filling was Betty Crocker's Whipped Cream Cheese (the best canned frosting EVER). I frosted the tops with my butter cream icing. Everybody FLIPPED for these! And they were easy to fill with an icing bag and tip!!

I made these according to everyone else's suggestions. I used a devils food cake mix and 1 regular size box of instant pudding. This did make the batter nice and thick so it was easier to shape into a circle with the back of a spoon. I used a HEAPING tablespoon full of batter and used parchment paper (about 9 per cookie sheet). Baked for about 20 min.'s per batch. They came out PERFECT!!! For the filling I didn't make the flour mixture on the stove I just mixed 1/2 c butter flavored crisco, 1 1/4 c powdered sugar, 1 tsp vanilla, 3 or 4 tbsp milk, and 3/4 c marshmallow fluff. Mixed with my mixer on highest speed till it was nice and fluffy. The tint is light yellow from the butter crisco, but WHO CARES! It tasted AMAZING! Yes there is a little work involved, but it is OH so worth it. The kids went NUTZ!

I have been making this dip for YEARS! It is VERY addicting!! I do not add the chives or onions tho. I use a mild to medium sausage and the original rotel tomatoes. I serve with Tostitos scoops. We make this for EVERY get together cuz if we don't, people complain! You will be licking the bowl, I guarantee it!!!

These were good, I used small red potatoes and cooked them in the microwave first. I was worried about the skins not being thick enough to hold up to all the scooping. Except for a couple of splits while they were cooking, most of them turned out really good and were easy to scoop! I put a little feta in a couple with the cheddar just to see what they tasted like. Naturally they were AWESOME! Thanks for the recipe! :)

Ok, I made this EXACTLY as directed, mixing almost constantly to try to keep the butter from seperating. I don't know WHAT happened. I got these little and some bigger pockets of PURE BUTTER! While the candy tasted good, their were these butter pockets!! I couldn't put this in my goody bags, but I did save it in case my family wanted to eat around the butter. I think there is just TOO much butter in this recipe. IF I were to attempt this again, I would try it with just 1 cup and see if that worked. OR, i'll just try to find a recipe that works. Thanks anyway!