DaddyBil Recipe Reviews (Pg. 1) - Allrecipes.com (188201506)

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Doggie Birthday Cake

Reviewed: Dec. 16, 2014
I like dog treats that you can actually see what's in them. This is perfect. I did put my own twist on this recipe and my dog loved it. Instead of any flour, I ground up Wheat Chex (same amount as the flour called for), which gave a really nice texture to the mix, and instead of oil, I used extra-chunky, unsweetened applesauce from Trader Joe's. I also used a sugar and salt-free peanut butter, figuring there would be enough sweet in it (and salt they don't need), and used about 1/2 the honey. Instead of a single pan, I used a mini-muffin tin, and one batch yielded about 22 of the treats. I even tried these, and I'll say, they aren't too bad at all--decent flavors, decent texture, and they hold together really nicely. A little on the bland side, but for a dog and their hyper smell and taste, they are beyond good. At least my Dougan thinks so. Same oven (350), spraying the pan with a cooking spray (wiping and respraying the pan out between batches), baked in the tin for 12-15 minutes. Cool a little in the pan and they should just pop out. I put them in a zip-lock bag, and they kept for a good week just on the counter. Today, I'm quadrupling the batch to make little goody-bags to take to friend's homes for holiday parties that have a pup. I think they will be well received.
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Slow Cooker Pork Chops II

Reviewed: Jul. 1, 2013
I decided the other day to get a Crock Pot--since I had never had one and I thought it would come in handy for summertime stuff when you didn't want to have the oven on. I tried these last night, did the recipe exactly as stated, and they were absolutely the worst pork chops I have ever had. Completely ruined 2 perfectly fine boneless, center-cut chops. Thank god I wasn't serving this to guests as I would have been mortified. With over 500 reviews I was expecting something orgasmic. I certainly would not recommend them. #1, they were as dry as the Sahara. They were tender, I will give you that, but that was it. The meat was completely void of any moisture at all. #2, I question the cooking method. 4 hours on HIGH?
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