The best banana bread I've ever made! Other than using half white and half brown sugar, I followed the recipe to the letter and it turned out perfect - we didn't think it was overly sweet at all. Beautiful color, crisp on the outside, moist and tender on the inside. This will be a keeper next time I have extra buttermilk (and overly ripe bananas!) to get rid of. Thanks so much for the great recipe!

Reviewed On: Jan. 21, 2011

Had a chuck roast (3.5 lbs) thawed, so I threw it in the crockpot this AM covered with beef broth. Have definitely never heard of 7 lbs. of any cut of roast shredding after 2-4 hours in a crockpot on low (!!!), so I just planned on the standard 7-8 hours. Was fork tender/shredded easily at that point, so I drained some of the liquid out and made the sauce in a *separate* pan - those of you who don't like the taste, this is a good sauce base, but get creative and tweak it to your own preferences. More vinegar, add some other spices, more worcestershire, spice it up with crushed red pepper, honey vs. brown sugar, etc. (which is a good reason to make the sauce in a separate pan!). You really can't mess this up! After the sauce was done, I added it to the beef and cooked on low for another hour and it was perfect! Served on bakery-fresh toasted buns with homemade garlic cole slaw on the sandwiches (cole slaw on top of the bbq and under the top bun is essential in the south!) and thick cut oven fries. EXCELLENT and the kids tore it up! Regarding the sauce, for us it's kicked up with crushed red pepper, yellow mustard vs. dried, apple cider vinegar vs. white, a little juice from a jar of pepperocini peppers, and lots of McCormick Smokehouse ground black pepper. Just follow the base, and if it's not quite "there" for you, keep adding and tasting until you love it, THEN toss with the beef & it's the perfect (indoor anyway!) BBQ beef for sandwiches. Thanks for the great recipe!

Reviewed On: Feb. 1, 2010

The perfect cookie! Crisp on the outside and awesomely soft and chewy on the inside! My kids don't like raisins in cookies so we substituted butterscotch chips, which were terrific with the oatmeal. I, too, left out the cloves (too strong of a taste for us) and sub'd fresh grated nutmeg in its place. YUM! Will definitely be my go-to oatmeal cookie recipe from now on!

Reviewed On: Jan. 17, 2010