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I've been making these from my own recipe (which is pretty much identical) for over 20 years. A few of my own tips: add the peanut butter with the syrup and sugar BEFORE you turn on the heat and then just barely bring to a boil (this ensures you don't make rock candy), use pam for baking to grease the dish, use waxed paper to press the mixture into the pan, and, lastly, use a double boiler to melt the chocolate. These all guarantee a perfect result every time.

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Matt R.

	Cooking Level: Expert Home Town: Woodbridge, Virginia, USA Living In: Goose Creek, South Carolina, USA
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Tuna Curry in a Hurry

Reviewed: Sep. 14, 2006

This recipe was so incredibly fast and easy and TASTY. I served it over brown rice and my family of 5 devoured it. Next time I will use more veggies.

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MaryP

	Cooking Level: Intermediate Home Town: Merritt Island, Florida, USA Living In: Goose Creek, South Carolina, USA
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Escarole and Beans

Reviewed: Apr. 12, 2006

Easy to make! Absolutely delicious! Would serve this to anyone. It went great with a baked chicken breast supreme and roasted mushroom potatoes.

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Dick Cain

	Cooking Level: Intermediate Home Town: Fayetteville, North Carolina, USA Living In: Goose Creek, South Carolina, USA
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Marinated Pork Roast with Currant Sauce

Reviewed: Apr. 4, 2006

I followed this recipe up until the point that I opened the oven to baste it after the first hour. The marinade in the pan (actually a pyrex dish) was burned to a crisp. Luckily the roast was on a rack so it was saved from the burnt marinade. Also, the roast (a 4.8 lb pork tenderloin) was sitting at 165 degrees so I could not leave it for the specified 2.5 - 3 hrs or it would have been leather.

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Dick Cain

	Cooking Level: Intermediate Home Town: Fayetteville, North Carolina, USA Living In: Goose Creek, South Carolina, USA
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Roasted Pork Loin

Reviewed: Apr. 4, 2006

I followed the directions and was going to cook the roast (a 4.5 lb pork tenderloin) for the stated time. I checked it at 1 hr and 5 mins and found it done! Not sure where the disconnect is, but the time seems way off to me. The roast was delicious!

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Dick Cain

	Cooking Level: Intermediate Home Town: Fayetteville, North Carolina, USA Living In: Goose Creek, South Carolina, USA
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Slow Cooker Lasagna

Reviewed: Nov. 2, 2005

The method of cooking is great, but the recipe itself wasn't all that great. But if you use the recipe you would use in an oven, it would be better. 6-8 hours is way too long. I think mine finished in like 3 hours. And it was dry, so do add water!

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EAVEY

	Cooking Level: Beginning Home Town: Summerville, South Carolina, USA Living In: Goose Creek, South Carolina, USA
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Awesome Slow Cooker Pot Roast

Reviewed: Sep. 16, 2005

I've tried this recipe and it is definitely a family favorite. I cut slits in the meat and stuffed whole, pealed garlic cloves. I usually use one to two bulbs of garlic. And I didn't add the water, but it still turns out great.

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EAVEY

	Cooking Level: Beginning Home Town: Summerville, South Carolina, USA Living In: Goose Creek, South Carolina, USA
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Goose Creek, South Carolina

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Chocolate Scotcheroos

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Matt R.

Tuna Curry in a Hurry

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MaryP

Escarole and Beans

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Dick Cain

Marinated Pork Roast with Currant Sauce

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Dick Cain

Roasted Pork Loin

Reviewer:

Dick Cain

Slow Cooker Lasagna

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EAVEY

Awesome Slow Cooker Pot Roast

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EAVEY

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