I saw the tomatillos at the farmers market and knew I needed to find a recipe to have fun with. I only added 1 jalapeño because it was good sized and that was just the way we like it. I also added the juice of 1 lime and a pinch of cumin. It certainly was easy enough, and the family liked it!

So easy to make! We loved it and made it exactly the way it was written with just a little lime squirted over it so we didn't add too much salt.

Not sure the pan size is right because it was very very thin, but OMG the flavor was wonderful. I didn't change anything except used both brown sugar and white sugar to stir into the cherries. I was so excited today when I saw the first sour cherries at the farmers market, and I wasn't disappointed by the recipe I used to showcase them! Nice and buttery, sweet and tart...what more could you ask for!

We loved it! I made it an hour before dinner, because I found the recipe late in the afternoon of the day we wanted to use it. It was great. I can't wait to see how much better it will be after it sits the appropriate amount of time! Thanks for the recipe.

I made them exactly as written. We loved them. I make a similar recipe out on the grill and now that I have tried them once following the directions, I am anxious to try them on the grill wrapped in foil. Thanks!

This is the way every Greek family serves pasta! Love this pasta, with or without sauce! you need to make sure that the butter is hot enough that it sizzles when you put it o the pasta. This is essential! It should be a nice golden brown.

We loved it. I didn't add the BBQ sauce as we were having a house full of people, and we weren't sure if they all would want the BBQ sauce. I served the sauce on he side, along with horseradish sauce and the natural juices from cooking it, and let everyone pick which way they wanted it. It was tender and not salty at all. I will certainly make this again.

Made this for a football party on Sunday and doubled it. Every last bit was gone. I did not add the BBQ sauce to the slow cooker because I had different types of sauce (Memphis, honey, Kansas City etc.) out for everyone to make their own favorite. I also made it Saturday, shredded the meat and put it in a foil pan. I put the juices in a separate container to refrigerate overnight. On game day, I took the fat off the juices and added them to the foil pan. Put the covered pan in a 250 degree oven and slowly warmed it up. It was fabulous. I am making it again next week for a different party and will do it with one sauce and add it to the cooker this time. I am sure it will be just as good. Thanks for an unbelievably easy and TASTY recipe!

Love the cooking method, but we miss the crisp skin you get from barbequed chicken. SO I think next time, and there will be a next time, I will take it out of the oven after 1 hour and baste it with sauce and then put it on low on the gas grill. That should do it for a crisp skin.

I cut the recipe in half for the two of us and it was perfect...just a little left over. We loved it! I think the recipe is great as is, AND I agree that you can play with this to cater to your own personal taste. We added mushrooms to the bacon while it was cooking. I imagine nuts would also be good in it. Can't wait to try this recipe again.

We made it with raspberry lemonade and it was a huge hit. I bought enoough ingredients to make a triple recipe. At the last minute, I decided to double it instead...I should never have second guessed myself. Our guests loved it. Of course I am sure that the fact that it was 90 degrees on Memorial Day didn't hurt either!

I have been making this recipe for at least 30 years (goodness that makes me sound sooo old). I have made it for dinner, brunch, showers, luncheons...it is always well received and the recipe is requested.