Made this yesterday for a family bbq and it was a hit with all! We even made extra marinade and used it for some shrimp. Looking forward to trying it on chicken too!

I had a ham bone with a good amount of meat on it, plus leftover ham, so I sauteed and added the ham instead of bacon. Toward the end of cooking - I felt it was a bit bland, so I added some molasses and a bit more brown sugar to the mix.

Thought the sauce was great - but definitely marinate the fish for a bit first.

I just used the asparagus and the dressing - no cabbage on hand. Definitely a great accompanyment to an asian-inspired bbq'd meal.

I just made this pie for a second time, this time cutting my peaches into smaller pieces and my raspberries in half. It was WONDERFUL! It's definitely working it's way up toward the top of my favorite pie list. I may add some more raspberry next time, but the recipe is wonderful as is!

I made this for a party with a pork roast and it was great! I did use a crock pot, and added approx. 6 oz. Dos XX beer to add the moisture. It turned out great. Will definitely make again!

This was a great start! I added cornstarch (but 3T was a bit too much) and my pie was VERY set, even using frozen (thawed) berries. I can't wait for blueberries to come back in season!

This was great! Moist and light... I made it in a bundt pan, and it took a bit longer to cook than I thought it would. My husband suggested I jazz it up with raisins and walnuts next time.

This is a great recipe as written - we definitely enjoyed and will make again.

My husband and I really enjoyed this recipe yesterday. While we did find it under-spiced for our tastes, we by NO means found it bland or flavor-less. We just added in our own extra red pepper, hot sesame oil, and teriyaki or soy sauce to suit our own tastes. If you were serving this for a mixed crowd - this is definitely the way to go - as you don't know who is spice-adverse. I must say though, that I didn't measure my PB exactly - so I may have used a bit more than the recipe called for. Also, after the pork cooled for a bit in the slow cooker - the peanut butter flavor really hit it's peak and it was wonderful! Next time I make it - I think I will leave a bit more time for the shredded pork to cook in the juices and then SLIGHTLY cool in the slow cooker before serving. I am looking forward to leftovers tonight.

I have been trying to find a pulled bbq reciped for a while - and this was great! My husband, who is usually skeptical about my attempts thought this was great - and the leftovers are awesome too! Definitely will be making this again and again.

I've never cooked lamb before and I did make a few errors when making this. My husband did say that it tasted like the lamb stew he had at a restaurant the previous week - so that is a good sign that it's a good recipe. I would like to try the recipe with beef next time.

I thought this was great - but I didn't really get a strong key lime flavor in the cake itself. But the kick was in the glaze! I will definitely make again - but I may not go through the effort of squeezing all the key limes for the cake component - just the glaze!

I will definitely make this recipe again. It was a great dipper for our cheese fondue, and was also great toasted with peanut butter on it!

This was very moist, easy to make, and it came out looking impressive. However, my guests weren't raving over it. I would make again if I were looking for a piece of cake to ACCOMPANY something, such as ice cream sundaes or with fruit and such. Tasted great - just not monumental!

This was my first attempt at making hummus, and I will definitely be making it again. The only change I made was roasting my own pepper and adding a little extra chili powder (now a bit too spicy) However, I do feel that it is lacking some flavor - but I don't know what yet. Next time, I may try adding roasted garlic or maybe some lemon zest. It'll be fun to experiment.

Definitely will make again...it's so simple!

Not as impressive as hoped. Was interesting - but may not be worth the effort OR fat and calories! Was good - just not impressive.

My husband and I enjoyed this dinner. We made the recipe as written, except only enough pasta for two and we halved the amount of butter. Still plenty of butter flavor. We also added a bit more cayenne, as we like it spicy. We will make it again - and wouldn't hesitate to make for guests!

This was a great twist on pecan pie - and I will make again! Next time - I may try decreasing the bourbon by a tad, as it was overpowering. BUT this could also be because I let the pie sit for about 15 minutes before baking (poor timing with other dishes) and it could have separated out a bit.