Very good, followed recipe for crock pot version. Next time going to add a little extra brown sugar or some apple juice to replace some of the broth to emphasize a little more of the sweetness... the apples didn't make as much difference in sweetness as I was hoping for. Still, nice change from the normal beef stew I make!

This is fantastic and SO easy. Can be served hot or cold. I also tossed on dried cranberries for more color and to complement the gorganzola. SUPER recipe!!

This was good, but mine did not pick up as much flavor as I expected. NOTE: a previous reviewer recommended a 16 oz can of beer - DON'T do that, it won't go all the way in and the whole thing is very wobbly. They also recommended using a glass (pyrex) baking dish. Mine cracked completely in half. Gas grill, low heat, 4 burners. Ready in 2 hours and had to cover it with foil because it was burning. I'm only rating on the flavor, not on my "mechanical" mistakes. Did everything according to recipe.

This was fantastic. I broiled thick, boneless chops on each side for a few minutes, then placed them in one layer (oval crock pot) and poured on marinade. When they were done I put them on a foil covered sheet and put extra marinade on top and broiled for a few minutes again so they got a really glazed finish. Raves all around. For a side dish, I laid long peeled carrots on top of the chops while they were in the crock pot. So great - my daughter said we should have them for dessert!

Too much mayo - those that said sub or halve with sour cream are right. This is sort of like having that artichoke dip (usually with spinach) cooked on top of chicken - very good! I used marinated artichokes (drained) and put an extra can of artichoke hearts in water (drained - squeeze extra water out) all around the edges (just cause I'm an artichoke maniac!). Everything else was to the letter. I'm only putting 4 because the mayo was a bit overpowering - wish there was a 4.5. I hate it when people change the recipe and then rate it - but I will say the big difference was there was too much mayo in the original - that was the only thing from the recipe I didn't like. My family did say "make it again!" :)

I am so NOT a baker, so I will admit making these was a little challenging - I only have a hand mixer and the dough is a little stiff. However, I followed the recipe exactly as written and they were great. I used rolos. Nothing leaked and the center stayed soft. As far as dough stickiness, it was NOT that bad at all. I refrigerated mine for about an hour, that's all, and kept a bowl of water next to me to dip my fingers in and it worked fine. I'd recommend taking half out of the fridge at a time. I just rolled dough into a ball, pressed into it with my finger, inserted the rolo, and then instead of trying to "work" the dough all up and over, I just took another small bit and plopped it on the top, sealing the edges. I put the candy in the freezer when I put the dough in the fridge, so it was firm to work with. There was nothing complicated about putting in the candy. Time and temp were right on. This was a "practice" batch for an exchange in a few days. I think they'll be a hit!

I liked this pretty well, but I will tweak it more next time. I added the can of tomato paste for thickness, and I think that I should have also added an envelope of the prepared dry spaghetti sauce mix to keep the flavor high. I did add more garlic and spices, but this was all about "easy" for me, so I should have just dumped in a packet. I do think the jarred sauce you choose makes a HUGE difference, pick one that is really top notch. That all said, everyone ate it and seemed good with it, and I will make it again for sure with the extra packet.

We (mom, dad and two teens) loved this. Used soy sauce (just eyeballed it) and no water or salt. Most of a jar of marmalade, the soy and curry powder. I have some very strong curry from India, so it was plenty spicy. TIP: the soy sauce does darken it and make it a bit less pretty, so I saved part of the jar of marmalade and mixed it with more curry powder to "glaze" the finished product when it came out of the oven. We did not find it too sweet - just right! Really good with couscous. Thanks!

I did goof and use skin on breasts, which I think made it too fatty, but that was my fault. I added garlic and lemon pepper too. ADVICE: Put aside some of the sauce to spoon on at the very end. I think if I had "sauced it" at the end it would be a 5. Did need the lemon pepper (or some extra something).

Whole family loved this. Used chicken tenders for "upscale chicken fingers"! You can dress this up or down. It's so much healthier than fried - but you get the same mouth feel. Thanks!

My family of 4 really liked this, and I do have one truly picky eater. It's well named - it's kind of like a trip down the serving line of your favorite bbq joint. You can add bbq sauce and extra veggies if you like, the recipe is very easy to personalize. But my family liked it just as written. I did not pre-brown anything and it came out of the crock pot just great. It seemed like a offbeat twist on bbq, familiar flavors but a different presentation - and no grill to heat or prep to do at the end of a long day. I'll definitely make it again.

These were very good! I hate to bake, so you know they can't be very hard! I subbed the cinnamon chips for the butterscotch - great combo. They don't spread so you might tap them down a little before baking. I made a milk/powdered sugar glaze and drizzled it on - balanced the cinnamon and looked pretty, too. Thanks for a no egg recipe where the kids can eat the dough!!

This is very good and easy. I did not use onion because my daughter won't eat anything with "pieces" (sigh) but I put in a half envelope of dry "meatloaf seasoning" and it tasted wonderful. I also used the Italian breadcrumbs just because I keep those on hand for meatballs. But it didn't taste Italian due to the seasoning package. My favorite thing was the ratios worked out very well - moist but not falling apart.

I'm giving this a four only because I use an easier method - butter (or margerine) tossed in the hot (and fully drained) carrots plus a couple of squirts of pancake syrup and some salt. Not as runny and much quicker. It tastes the same to me, I'm sure it depends on the brand you use. One reviewer suggested nutmeg - I've even thrown in cinnamon and it is good.