These taste amazing. The first time I made them I tried cutting the bacon in thirds and precooking it as per others suggestions, but thought it made the bacon difficult to handle and I had trouble getting it to stay wrapped around the water chestnuts. I also baked them in a 9 x 13 pan, but I think they were too close together and took forever to cook. The next time I followed the recipe as it was written except I didn't halve the water chestnuts (they were small.) I spread them out to bake on two cookie sheets with a lip and used the convection oven - they cooked much more evenly. They still took about 40 minutes and I turned them half way. I also lined the sheets with foil and just changed the foil for the second trip to the oven - easy clean up. I can't imagine using the sauce as a dipping sauce because it caramelizes on the wraps in the oven which is what makes them taste so good. Decided the sauce would probably also be good on salmon and plan to try that soon.

Reviewed On: Jan. 7, 2008

This might be one of the best things I have ever tasted. Took others advice and used about 1/3 cup of white sugar and 1/3 cup of brown sugar, added 1 tsp. cinnamon and 1/4 tsp. of nutmeg. Steamed the carrots and mixed everything in the blender. Tastes like sweet potato or pumpkin pie filling - only brighter. Thank you for sharing.

Reviewed On: Jan. 7, 2008

Except for only using 1 cup of sugar and 1 tsp cinnamon, I followed the directions exactly using fresh, what were called "sweet cherries." Neither my husband nor my son like cherry pie, but love blueberry. I could do without blueberry, but love cherry. This was the perfect marriage - everybody loved it!

Reviewed On: Jun. 1, 2007