I made this for the Recipe Group Selection: 06, October 2012. Both my husband and I love sweet potatoes and have put them in our chili and soups before. I didn't have canned tomatoes with green chilies and so I chopped up a poblano and chili pepper from my garden and added in with regular diced tomatoes. I only used one pound of ground meat, no pork. I dashed the cinnamon and to me it is the spice that makes this chili different from your many run of the mill chili dishes, gives that earthy fall flavoring. I have an old crock pot that doesn't cook too hot and five hours on high was perfect. I did pre-brown my ground meat with some onions until it just turned pink, drained and added it in the beginning with all the other ingredients. I also did the open and stir once in awhile as the directions indicated, something I usually never do with crock pots, but it was needed to move around the sweet potato chunks since they seemed to like to float to the top. Everything that said a pinch, got a dash or two. Nice thickness to this and not too spicy. We topped with green scallions, cheddar cheese and sour cream. Smells so wonderful while cooking.

I had to make my own sweet and sour sauce. The first review was very helpful with that. I didn't cook my pork as long as the instructions indicated, I browned the meat for ten minutes in oil and no extra water, removed and cooked the veggies until just starting to get tender, added the meat back in and cooked just a few minutes together. I then added in my sauce and pineapple chunks, covered and simmered ten minutes. The pork was so tender and the veggies had just the right amount of crisp to them. I think it needs a bit of hot spice next time, some pepper flakes or cayenne.

This was a spur of the moment dish for me to make last night. I had a huge bag of coleslaw the husband bought at the wholesale store I needed to use up. I had pretty much everything to make this in stock except the beef broth, so used my homemade chicken broth. I simmered the kielbasa with the onions and drained off the fat, there was quite a bit of it. I also liked the idea of adding in celery and diced canned tomatoes as other reviews suggested, and so glad I did since they perked the flavor up. I wanted some pasta in mine and towards the last ten minutes of simmering I threw in a cup of elbow noodles. We are not really big fans of cooked cabbage, but we all really liked this. Just topped with a dollop of sour cream and green onions for the husband and son, but I ate mine without the sour cream. I'll make this again, but will add in a bit more spices than just salt and pepper, certainly some garlic.

For simplicity five stars, for healthy meal five stars! I've been in a cooking slump this week and found this recipe in my box, since I had everything except fresh parsley, I whipped it up for the husband and I. I didn't add garlic salt, just powder since I watch my salt intake, and dried parsley. My chicken breast weren't real big and the dish was done in 50 minutes. The chicken was very tender and the veggies were fantastic. Next time I'll rub the seasoning mix on the chicken and let it sit for a few hours so the flavor has time to work into the meat.

Great marinade, we made this while camping. I did let them marinate all day long and we heated up the leftover sauce to baste with while grilling. Tender juicy succulent chops with a nice sweet mildly spicy sauce. So easy too!

We enjoyed this and so did our company, the leftovers the second day were even better. I eyeballed the veggie additions and more than likely added in more, we like extra veggies. Also only had dill relish, we're not big fans of sweet relish. I added the milk in just until it reached the consistency we like, I only used a 1/2 cup total. Our company loved it, and they are pretty picky. Thanks Brandilynn for a great tasting mac salad.

I needed a simple side dish to use up some fresh spinach and bell peppers and this was perfect. I used my regular long grain white rice and didn't add the vinaigrette dressing tasted fine without it.

I made this recipe as part of the AR weekly recipe group selection. I have to say this dish well exceeded my expectations. I didn't have any fresh garden tomatoes and had to buy from the grocery store. The nicest looking tomatoes were plum tomatoes. I chopped them up with seeds, skins and everything nature gave them. I let them sit with the basil at room temperature for a good two hours in the olive oil. Luckily these were exceptional tomatoes and I was amazed at how much juice they made. I had no need for the extra water. I've never had prosciutto but was happy to find fresh sliced to order in the deli of our grocery store. My son had his girlfriend over and all four of us ate every last bite. This was really an easy summer meal, so few ingredients and yet so full of satisfying flavor in every bite. I certainly will make this again and again. Thanks Wyattdogster, I would never have thought this one up on my own. Just wonderful!

Great refreshing summertime delight. You could use just about any fish with this recipe. We served on a bed of fluffy white rice.

Simple creamy spicy comfort food. I did read about the problem many had with the cream cheese separation. I was using my own homemade chicken broth and had to defrost it anyway in the microwave, so I added the cream cheese into it and whisked it until nice and creamy, then poured it into the crock over the chicken. I did use 1/3 less fat cream cheese and added in a whole chopped onion for more flavor. I missed the butter part, but I don't think it needed it anyway. My breast were still frozen when I started this, took 7 hours to cook on low. We served over white rice. The kids were over and liked it so much they're taking home the leftovers.

I rated four stars for the ease of a summer meal and healthy to boot. Would have rated five stars, but the beans, salsa and guacamole certainly needed more spices, and fresh lime juice. I used both red and black beans, heated them in a microwave dish for 4.5 minutes, we didn't want cold beans on a heated tortilla. I half smashed them with a potato masher, this kept them from falling all over the place when eating them. This was very filling, we did put some shredded cheese on top.

Great pork dish. We had a bad storm and lost our Internet so I had to cook these without the instructions. I remembered to cook the mushrooms and set aside. But I cooked the onions, added in the chops, browned on each side just couple minutes and then added in the tomatoes. My chops only took 30 minutes to reach 150° internal temperature simmering on low. I topped with two colors of bell peppers the last fifteen min. Tossed the mushrooms back in while the pasta was cooking and just let the dish set covered off the heat until the pasta was ready. The sauce was fantastic tasting, and the pork loins were tender and juicy, a terrific combination of flavors. I did marinate my pork loins all day in Italian dressing and herbs.

We enjoyed this salad, and the fresh basil and Parmesan dressing was terrific. I noticed my box of pasta has now shrunk to 12 ounces, but really this was just the right amount of dressing for that amount of pasta. I didn't have mozzarella cheese, but this was great without it.

According to my son, "This is the best burger he's ever had". We love turkey burgers and make them often, have tried many recipes, but this one blows the rest away. Made everything as directed except for grilling the burgers over charcoal, and adding a thick slice of Swiss cheese. Every single bite of this sandwich is full of flavor, the sauce is amazing by itself, but combining it with the moist burger smothered with sweet caramelized onions is what takes this burger over the top. Thanks Occasional Cooker, another winning recipe.

We used this glaze on grilled chicken breast, it was excellent tasting. I agree with another review would be great on pork too.

I've never made stroganoff in a crock pot, but wanted to give it a try to avoid standing over a hot stove in the 90+ summer nights. The sauce was very watery and I had to add in more sour cream to try and thicken it to the traditional stroganoff sauce thickness. It was still a bit on the thin side but okay if served over noodles. Every one still liked it, but all did agree my stove top is much better.

We didn't have ginger-ale but tonic water worked just fine. Make with fresh lemon juice for a nice thirst quenching drink.

Great summertime beverage, our juice was cranberry pomegranate.

I made this recipe as part of the recipe weekly group selection. We loved having nachos over potatoes, what a great change from tortilla chips. I sliced my potatoes 1/4 in. thin added some taco seasoning spices to them along with olive oil. We grilled them on a cookie sheet on our gas grill over indirect heat at 425° since we try not to use the oven in the dead of summer. We turned the potatoes after ten minutes and cooked 5 to 10 more minutes. Great meal and so easy to prepare...a new favorite for us. Thanks lois.

I used freshed peaches since they're in season right now. We topped our grilled salmon with this.