BARBARA DE WEEVER

Loved it! I did make two boneless pork chops, but ate one before I sat down to do this review. That’s why there’s only one pork chop in the pan. I followed the recipe for the most part, but added a tablespoon of barbecue sauce, as suggested by another reviewer. I also added a dash of teriyaki sauce. I only had cinnamon applesauce, but don’t think that changed the taste very much. Didn’t have mustard powder, so I left it out. I always like applesauce when I have pork chops but the apples and the sauce in this recipe definitely enhanced the flavor. I seasoned the pork chops with salt pepper and a little garlic powder before browning them. I am adding this to my recipe collection and will definitely be making it again.

Made this recipe as written. It was so easy and quick to put together. It was not too sweet and I enjoyed the subtle lemon flavor. And yes I included the nutmeg. I used a 9 x 5 non-stick loaf pan and baked at 350°. The recipe did not indicate the size loaf pan to use. Next time I think I will bake it in a smaller loaf pan to give it more height. I also wonder if the oven temperature should be 325° for dark nonstick loaf pans. I will definitely be making this again.

After reading the other reviews and suggestions, I made minor changes to the recipe and the method of putting it together. I added 1 tsp of salt, and 1/2 cup quick oats (didn't use nuts) to the flour and mixed to combine. Added 1/2 tsp almond extract (can use vanilla instead) to the batter and also made it with peach/apricot spread. Rather than just dumping all ingredients together as per the recipe, with my hand mixer I creamed the sugar and butter together, added the egg and extract and beat until all combined. Then added the flour mixture, a small amount at a time until blended. The dough resembled large chunks. Then proceeded as per the recipe. I didn't feel there was too much dough as mentioned by some reviewers. The bars came out great with a hint of almond and the peach/apricot jam made it perfect. I like the raspberry too and will make that next time.

Made this over Labor day Weekend. It was a hit. The only changes I made was using mini pasta bow ties and leaving out the bacon and cheese (one of my guests doesn't like cheese and I didn't have bacon) I also added about 3/4 up of diced zucchini. This would make a wonderful lunch all on its own.

I wouldn't give Southern Living the credit for this recipe. I got this identical recipe from a Better Homes & Gardens Crockpot Cookbook I've had for years. The only differnce is instead of flour to thicken, BHG used cornstarch. In any case it is one of the best pot roasts I've made yet in my slow cooker. The brisket was outstanding,the onions were sweet and the gravy perfect, expecially over the egg noodles I served it with. Oh, I substituted tomato sauce for the chile sauce.

Great tasting, easy to make, easy to customize the toppings. Would make a great appetizer or snack. Just forwarded it to my daughter and make copies for my co-workers. One of the best receipes I have tried in a long time. Barbara de Weever