I've been anxious to get my hands on this recipe, Kelly, thank you so much! There's a barbecue restaurant in my hometown that makes these and I've always loved them. I made them this past weekend for a party and they were a huge hit. I'm not a big meat-eater (especially pork), so I could do without the bacon in this recipe -- but for those that might want to try it, the restaurant that makes these uses shredded pork. Also, I followed the advice of a lot of reviewers and used black beans instead of garbanzo beans, which I think made them better. Try these beans if you haven't already...you won't be sorry you did!

You just can't go wrong with this recipe, anyone with good taste loves it. But like others commented, the amount of sugar the recipe calls for is too much -- I use 1/4 cup or less and it's perfect. I also use different types of lettuce: spinach, romaine, iceberg...whatever you have, just mix it up and it makes it better than spinach alone. The last time I made this I added apple and pear chunks and everyone loved it. I also put some crumbled gorgonzola on the side for those that wanted to add it, which I think was a nice touch.

I made this for Thanksgiving and couldn't be more pleased with how it turned out...everyone loved it. The brining was somewhat difficult (mostly because I didn't have a large enough stockpot), so I ended up with about 1/4 of my turkey hanging out on top. I just turned it over early on Thanksgiving morning so that the other part could soak for a few hours before I cooked it. It sure was worth that extra trouble, though, I was so surprised at how moist it turned out, and that was even after over-cooking it a bit. I followed another reviewer's recommendation and put chopped apples inside the turkey and a lot of vegetables (carrots, celery and onions) around the outside of the turkey. Great recipe, a definite keeper -- thank you so much!

I had this at a Christmas party and wanted to make it myself, so I was pleased to find the recipe here. You can't go wrong with this, everyone loves it. I was making mine for a crowd that included a couple of kids allergic to peanuts, so I left those out. I don't care for peanuts myself, so next time I'll try pecan pieces. Oh, and I forgot to use green and red M&Ms (for Christmas), but I'm not sure anyone noticed. Also, a couple of people commented that they used less vegetable oil in the chocolate. I wouldn't advise that, because even with what's called for it's tricky getting it to spread all over the pieces really well...and the consistency and taste were perfect, so I'm not sure why anyone would want to change that. Try it, it's guaranteed to be a big hit!

Very good, everyone loved them! I did as others suggested and froze the peanut butter cups first. I think it's a good idea to cool these in the fridge so that the chocolate doesn't melt too much, but they taste best at room temperature (so that the peanut butter cup softens again).

I wondered how this macaroni salad could be that much better than the usual kind, but it is! The egg is a really nice touch. My husband made the same comment a couple of other reviewers made on here: "I don't even like macaroni salad, but this was awesome!". I brought it to a party and everyone loved it. I do wish I had used a sweeter onion (the one I used was a little strong). I followed the suggestion of others and cut down on the sugar. Because I used regular mayo I used 1/2 cup (if I'd used Miracle Whip I would have gone down to 1/4 cup because it's already so sweet). Even the 1/2 cup was almost too sweet, so I definitely would not use the amount in the recipe. I used less celery, bell pepperand onion than the recipe called for because it seemed like too much...but if you like your macaroni salad crunchy then you would probably want to go with the recommended amount. Other than that, I wouldn't change a thing. Thanks so much for the recipe, I WILL be making it often!

This was good, and my family really liked it. I was expecting something more spectacular based upon the comments here, but it really was pretty tasty. Part of my disappointment is really my own fault, I used chicken breasts that were too big so I don't think each piece got enough flavor infused through. When I try this again I'll follow one of the other reviewer's advice and use either tenders on a skewer or smaller/thinner pieces of chicken.

I loved the flavor of this pie, and so did most people who tried it (except for my husband, he loves that icky karo-syrupy filling). The only reason I didn't give it 5 stars is because of its appearance. Contrary to other comments here, I thought the pie looked fine before it was cut (but I added some whole pecans to the top, per other suggestions). Cutting it was the difficult part, it was just sort of a crumbly mess. Maybe I should have chilled it first? Fantastic recipe, though, I'll definitely make it again. Thank you!

The kids loved this, and it's something unique...so I'll be making it again. I did use about 1/4 the amount of sugar the recipe calls for, so I think the full amount would have been way too much. Lining the pot with foil was a little tricky, but I wouldn't have served it to anyone without doing that first (the terra cotta has an odd odor, even after washing it). I ended up following another reviewer's advice: turn the pot upside down and lay foil across it (may have to do one sheet and then another diagonally across that) to make a mold of the shape of the pot. Then remove that, turn the pot over, and put the shaped foil into the inside of the pot. To make this work, I made the foil sheets extra long and then trimmed the excess so that it was just below the top of the pot and wouldn't show.

This was good, but after trying it in a mug I tried a bowl and I think that may have worked better -- the size was just right for making an egg sandwich that way, too.

This was really good. I used a smaller roast (2 pounds) and more veggies, but the meat was still pretty tender (cooked for 4 hours on low). Instead of a cup of water, I used 1/2 cup water and 1/2 cup white wine -- I think that added some good flavor.

These were very good, although a little time consuming to make. The texture is more like a brownie, and the cookies are quite beautiful -- I gave them to neighbors for Christmas, and everyone thought they were store-bought because of the appearance. They definitely taste best when they're warm and the caramel is all gooey!

The opinion on these was mixed -- some loved them, some didn't. The hot pepper sauce was a nice addition, but I think the recipe calls for a little too much onion. To be fair, I should mention that I altered the recipe slightly, due to the recommendation of others, and added about a tsp. of dijon mustard and a little bit of sweet relish. But I think that only added to the flavor.

This was okay. I think I should have cooked it longer than the recommended time to make it thicker, because it was just a little too runny for my taste (and apparently for everyone else's taste, too, as they tended to go for the canned cranberry sauce I brought as backup!). I liked the ideas about adding some sort of liqeur at the end, I may try that sometime to make it more flavorful...it was just a little too tart, not sweet enough. Wasn't horrible, though.

I had to improvise a lot with this recipe because the ingredients listed weren't enough. It needed more ice cream sandwiches than the recipe called for. So I ended up doing only one layer of those. I poured the chocolate fudge over that and added the entire amount of whipped cream on top of that(it seemed like just enough for one layer, so I'm not sure there would have been enough if I'd done two layers like the recipe called for). I crushed up some Oreo's and a Milky Way bar and added that to the top, then drizzled the whole thing with caramel. I was very frustrated making this since it wasn't going as planned, but the kids liked it so I guess I'll make it again...with more ingredients on hand.

Sorry, but in my opinion (and my family's) these were not all that great. I followed the recipe exactly as written. I think real rum or bourbon would have made the difference, so I think I'll try that next time.