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I usually put it on when the meat has about 30 minutes left to cook. Most glazes contain a lot of sugar, and it would burn if put on too early. It needs just enough cooking time on the meat to condense a bit so that it stays on each slice. That sounds like a good flavor!

this is fabulous - I've made it lots of times. But beware - there is a canned pumpkin shortage this year; buy now for Thanksgiving and Christmas.

One of my fav quick dinners is boneless/skinless chicken breast and veggies, grilled. I use a fajita seasoning sprinkle to season both (usually a mesquite flavored one), and rub both chicken and veg with olive oil before seasoning. For veg, portobello mushroom caps, lenghwise sliced zuchinni or yellow summer squash, sweet red peppers and thick sweet onion slices. Grill until just golden brown ...

How funny that you bumped this, because I was just looking up this post a week ago, because DH made potato soup! This recipe was really good! I hadn't made it yet when I posted all those years ago.

I usually put it on when the meat has about 30 minutes left to cook. Most glazes contain a lot of sugar, and it would burn if put on too early. It needs just enough cooking time on the meat to condense a bit so that it stays on each slice. That sounds like a good flavor!