Let me just say...I don't even like slaw. BUT...so many people do and this was the perfect and easy side for a small gathering I was having. I tasted it and loved it! I prepared the slaw the evening before, so it chilled for a good 17 hours before serving. I found fresh slaw mix at Central Market (not bagged). I used Mayo instead of Miracle Whip since so many reviewers said it was "too sweet". Other than omitting the onions (not a fan of uncooked onions), I followed the recipe as written. I was shocked when I peeled off the foil to discover the slaw had reduced down to about a third of it's original height! That's probably normal, but having never prepared it, I was not expecting that at all. There were 9 of us (all female), and other than a taste, I didn't serve myself any because I was worried there wouldn't be enough. For that reason, I would say this recipe serves 6 and not 8. Anyway...I and my non-slaw loving partner REALLY liked this slaw! Not too mayo-y...fresh tasting and perfect flavor for our tastes. My guests loved it and there was nothing left. I'll be making this easy and tasty recipe again.

Reviewed On: Apr. 8, 2013

Pretty good...not 5 stars in my opinion. I made this with a 4.5# bone-in chuck pork roast. For MY taste...it was too onion-y (I put most on top...1" dices) and would not do that next time which "might" redeem the recipe. Also, the juice was just way too oily. I did not add oil (based on reviews) and painstakingly removed the fat when shredding. I read numerous reviews and decided to cook it on low over-night (aprox 9 hours). I took it out to shred, and poured the juices into a sieve to remove the solids and then added the juice and shredded meat back into my Rival 6-qt crockpot for about 2 more hours. The meat was plenty tender and juicy. What I didn't love was the flavor. I tried to doctor it up by adding more Sweet Baby Ray's Sauce...which helped. I finally decided to put the meat in the fridge while I put the sauce on the stove to reduce due to it being fairly "watery". I finally gave up on the sauce after a couple of hours - it thickened but was just too oily. I served the meat, which I heated with an additional 1/2 - 3/4 cup BBQ sauce, with warmed BBQ sauce for those who wanted more BBQ flavor. My company seemed to enjoy the meat. It was not "bad", just didn't bowl me over like "Slow Cooker Pulled Pork" recipe from this site. Because tastes vary, I do think this is worth giving a shot, but for my own taste, I am on the fence as to whether or not I am going to give it another shot with some changes.

Reviewed On: Apr. 8, 2013

Bake these and you'll be a hero to your peanut butter loving friends/family members! My friends went NUTS over them. I have been asked to make them again and several folks have wanted the recipe. Following the recipe, I used a 1-1/2 tsp scoop (you will want to be precise because cookies need to be same size for assembly) and got about 15 cookies, so like other reviewers have said, you will be well served to double the recipe. When they come out of the oven, give the cookie sheet a little tap on the counter to easily deflate them, otherwise, you can just tap each one with your fingers or a spatula. I used the convection bake setting so I knocked the temp down 25F, but on regular bake, I'd use 350F. Took them out at exactly 10 minutes and let them cool a bit on parchment lined cookie sheets until they were hard enough to remove to the cooling racks w/o breaking apart and let them finish there. As far as the filling, I had too much left over after my first batch, so I now just put a dollop on half the cookies before putting the tops on so I can add or take away as needed. No need to have any of that yummy filling left over! I don't find them overly sweet, but they are rich/filling. I use unsalted Plugra butter, Bob's Red Mill Rolled Oats, King Arthur Flour and Peter Pan PB. I did not find them too salty. I made a batch with a basic unsalted butter and Quaker Oats and preferred the Plugra/Bob's Oats. As always, when baking, be precise in your measurements for best results!

Reviewed On: Mar. 17, 2013