This is the only way to make apple butter...I started out making it by following the recipe in my ancient Ball book (my usual preserving bible), but they never specify exactly how long it takes to cook this down to the proper consistency, and after 3 hours I realized I had had enough. I canned what I had (basically very dark red super thick applesauce at that point) and chalked it up as a failure. Then I found this recipe! I uncanned what I had and put it in the crockpot on high for about 6 hours and on low for another 6. It caramelized beautifully without burning or sticking; I used two wooden spoons laid across the top of the pot to balance the lid on and let the steam escape. I recanned what I had and tried it this morning - wonderful! The only reason I am not giving 5 stars is because I did not make mine from scratch in the crockpot as the recipe says - I was starting with my own applesauce. So I can't speak to the success of doing it that way. In future this will be a great way to "use up" the remainder I have at the end of a day of making applesauce that isn't enough to make a full canner's worth. Thanks so much again!

While this may be delicious in certain uses, if you are looking for the Spice Islands version of Beau Monde, this is not what you want. Spice Islands' own website states their seasoning is a blend of salt, celery and onion. I am giving this a 3 because it was the only way I could leave a review to let people know this, and, as I said, it may indeed be good for some things.

These were my maiden attempt at pickles, and I cannot wait until next year to make more. Despite being processed, they are still crunchy and flavorful, and beat any store-bought pickle hands down. I did use pint jars instead of quarts, as I halved the recipe, and added the following to each jar: 2 dill heads (not sure what the difference is between sprigs and heads), 2 cloves of garlic each cut into quarters, 2 allspice berries, and a heaping 1/8 tsp of a mixture of dill seed, celery seed and mustard seed (thanks to another reviewer for the last item). I also used the smallest cukes I could find so they wouldn't be super seedy, and I cut both ends off to avoid the enzymatic effect from the blossom end. Finally, I only processed for 5 minutes. I know that is not recommended, but I was terrified they would be mushy. I didn't have any grape leaves to add, so figured if they didn't seal I could always put them in the fridge. Happily, they did seal after being inverted for a few hours, and are still looking beautiful 6 weeks later with no spoilage and great taste. Thanks so much for this recipe!!

Oh my word - I also wish I could give out 10 stars. Just made this for the first time today, and it is so very, very good. I doubled it in a 13 x 9 pan, and the only change I made was to use light brown sugar instead of white sugar in the streusel, as suggested by other reviewers. I may have used a bit more than 6 oz (the doubled amount) of cream cheese, but no more than 7 oz total. It is so moist and flavorful. When asked how much of the 13 x 9 pan he wanted me to leave at his house, my younger brother, who is my favorite food critic because he is always bluntly honest, said "all of it." I will be making this for years!

My mother and I have been making these at Christmas for years - couldn't find the recipe this year and were thrilled to find it here! This is a simple recipe and is fun for kids to help with (both shaping and pushing in PB cups at end). Everyone always loves them. Thanks for saving the day, Gina!

I enjoyed this very much - will try to use fresh (i.e., unsweetened) coconut next time, as it seemed a bit sweet. Easy and delicious!

Every dog that has tried these has loved them! The only alterations I have ever made are to the milk - whatever old milk I have, I use. They were great with buttermilk. Thanks for this one!

Excellent and easy! I used store-bought bread crumbs and dried parsley as I didn't have fresh of either on hand. Thanks so much!

Absolutely delicious and so simple! I used my own pesto, and omitted the garlic - still more than flavorful enough for my guests, who all asked for the recipe. Thanks so much for this one!

I thought this was very tasty and, like most slow-cooker recipes, very simple. The chicken was so tender and moist you could cut it with a fork, and the flavor was excellent. I appreciate the purist tendencies of the other posters as I tend to be one regarding baking, but to my mind this is a fine and expedient alternative to the traditional cacciatore preparation.

This was VERY easy and very much enjoyed by my all my dinner guests, including my vegetarian friend for whom it was chosen. I did add dried oregano and basil as I used all my fresh basil making pesto, and also added salt and pepper and about 3 pressed garlic cloves. Will definitely make again.

I just finished making/eating this for the first time, and it is SO GOOD!! Easy too. I left out the red pepper because I didn't have any, but other than that didn't & wouldn't change a thing. Made the Asian Coconut Rice found on this website to go with. Thanks to Tia for sharing, and to her godmother for creating!

Delicious & simple - will definitely make again. I initially used regular white rice (no jasmine onhand), and gave this a 4; however I splurged on jasmine rice yesterday and made the recipe as written tonight. Now definitely a 5!

Very good - do not have a grill so I baked it in the oven & basted occasionally.

Delicious and SO easy! Subbed a can of kidney beans for 1 can of balck beans as only had 2 cans black beans on hand; also replaced red wine vinegar with red wine as (again) that's what was on hand. Pretty sure would adapt well to slow cooker as with most chili recipes. Thanks Rebecca!

Very tasty but pork chops were a little dry - more sauce next time, I think, and probably higher heat/shorter cooking time when browning. Probably my fault, not the recipe's! I used Granny Smith apples - delicious recipe & will definitely make again.

Mmmm, delicious, as I expected! I only used 3 chicken breasts but left everything else almost the same, because I was only serving 2 people & was sure we would love the sauce. We ate it ALL, with half a box of angel hair!! The only thing I did not do was add fresh basil to the sauce - I used all my basil to make an extra-large batch of pesto, forgetting to reserve a few leaves. Fabulous dish in any season; thanks so much!

Made these for my brother's wedding reception, and they were great! Very easy yet elegant. Next time I will splurge on time or money and either buy or make my own lemon curd - instant lemon pudding just doesn't have the intense lemon flavor I was hoping for. Or maybe I'll just replace some milk with lemon juice when I make the pudding...either way, will certainly make again. Thanks Andrea!

These were easy and tasty, however I would probably leave out the cinnamon next time. The people who would love these are apt to be true chocoholics, and straight-up chocolate is what you expect when you try one - the cinnamon is a bit of an unexpected note. Also keep in mind that these do not stay super-firm unless they are kept fairly cold. Would definitely make again.

These are so easy and are so loved by everyone! I made my puffs bite-sized for my brother and sister-in-law's wedding reception, and they were a huge hit. Altering the instant pudding recipe by reducing liquid and using cream makes a delicious filling that rivals any custard. Thanks Shellie!