Wish I could do 4.5! These are really very good...I marinate them for at least 4 hours. Overnite is even better. This last time I used pineapple juice, honey, lime juice and a dash of soy sauce...yum! The key to perfectly cooked chicken on these is to heat the grill on high, put the skewers on and turn it to the lowest setting for about 10 minutes, turning every 1.5-2 minutes. It's funny, you either love the strawberries or you hate them! Every time I make them, half the people say they are awesome and half leave them on their plate! Really sweet strawberries turn out best...next time I'll cut the hull's off & sprinkle them with a little sugar & put them back in the fridge before I put them on the skewers. Or I'll skip'em alltogether and try vidalia onions & pineapple (Fresh is much better than canned by far!)

Reviewed On: Apr. 26, 2009

Made this divinity and followed the "foolproof' tip by Aunt Nayne, (pouring in 1/2 the syrup & cooking the rest to 290) and it was a flop...more like taffy than divinity. I think cooking the second half of the syrup longer may have been the problem. I will still give the recipe the benefit of the doubt and try to remake it again this weekend following the original recipe exactly and see if it's any better. I've made divinity 10 times with a different result every time!

Reviewed On: Apr. 8, 2009

I've been making these sandwiches with rave reviews for 10 years with a couple (major) changes...use regular prepared yellow mustard, leave out the dill seed & use a slice of Velveeta processed cheese (cut thick from a loaf) instead of the swiss. You will be making these all the time...trust me!! Oh, & they freeze really well...just wrap each sandwich up in tinfoil after assembling and freeze them in large ziplock bags to pull out for a quick lunch.

Reviewed On: Jan. 29, 2009