Angela Sackett Superhotmama

I LOVE BAKED SWEET POTATOES, and they never turn out right when you try to rush them in the microwave. I thought you had to use aluminum foil to get them to come out tender in the middle with that crispy, salty skin we love at a restaurant. I'm so happy to find I can skip the foil (save time and use of aluminum!) and get that crunchy/creamy, salty/sweet flavor I love. Will use this method again and again!

The flavor on these is great! A couple tips: I used the pressure cooker instead of traditional slow cooker - I feel like the meat is more tender this way. I also warmed the tortilla in the skillet before trying to fold it over - learned this after breaking several. Served with grilled corn on the cob and extra cotija cheese and limes. So yummy!

Yum, yum, yum and more YUM. I'm not a huge fan of ground chicken, but this burger was so juicy and rich... perfectly balanced by the crunchy slaw and spicy kick. Once I saw the no-egg-wash version made with beef, I decided to try a shortcut for the chicken burger. I added the egg and (gluten-free) Panko bread crumbs directly to the burger blend and used a large kitchen scoop to mound each burger directly into the pan. When I flipped each burger, I pressed down to flatten slightly. This worked great!I loved all the layers of crunch, spice, and soft bun (the toasting step was perfection). This will be a repeat hit - making for friends next time!

DELICIOUS! Two notes - beware there are a lot of steps to this recipe; it does take a good bit of time. And I recommend salting each layer - the slaw, the pork, the mushrooms. But oh, my it is so very worth the work. My son was a bit hesitant when I said, "mushroom sloppy joes," but he loved every bite. Every layer of flavor adds to the final bite - salty, sweet, umami, sour, the soft bun (don't skip toasting it!), the crunchy slaw... ok, heading back for seconds. :)

Delish! We did use oatmeal cookie mix (gluten free!) and these were simple to whip up with preschoolers on the counter helping. They were such a hit, they got eaten for breakfast, too! Mine were a little soft, which might have been a slightly short baking time or the gluten free mix. Either way, they were great!

Simple and sweet (pun intended!). These are fast and easy to make and just the right amount of crispy/chewy. One note: the did not make as many cookies for us as the recipe indicated.