This is a staple recipe in my house. I use the recipe as a base and tweek depending on the ingredients I have in stock. I always half the recipe for me and husband (makes plenty). Without exception I never have tomatoe juice so I instead puree whatever tomatoe products I have that adds up to the amount of oz the recipe calls for (diced tomatoes, whole, petite cut, whatever) and add the small can tomtoe sauce or paste (again, whatever I have). I use the spice ratio almost to a tee....just add a bit more cayanne. I love that you brown meat, drain, add everything, and cover. Easy, great tasting.

Reviewed On: Feb. 21, 2008

Pantry was a bit bare today, but I found that I had most of the ingredients for this recipe. Wanting to make this a bit more healthy I substitued with reduced fat cream cheese, 2/3 can 98% fat free Cream of Celery, only used 2 Tbls butter, used beer (Coors light) instead of wine (the Hubs hates the taste of white wine in sauces), and served over fiber enriched penne pasta. I cut my three giant chicken breast into wide 2 inch stripes to decrease the cooking time. I must admit that I was skeptical, but the outcome was a very tasty dish. Next time (after I've gone shopping), I'll add some fresh mushrooms, maybe peas or brocolli. AND I really think the addition of beer (however a cheap one) provided a nice ballance to tone down the tanginess of the sauce. I imagine a white wine could contribute to a tangy sauce in a way that we may not like.

Reviewed On: Feb. 13, 2008

This is the same recipe as "Almond Raspberry Diamonds" on this site. Either way, the recipe is fantastic. I have made it no less than four times in the past three weeks for various holiday events. I always double the recipe. I pretty much make it as-is written, with just a touch more flour (just enough that my batter is nice and thick). I've found that this reduces any chance for "butter fingers" when you're eating them. Also be sure that when your baking the bottom crust layer, you get it good and golden brown.....this prevents a the jam and top layer from turning the middle of the bars too gooey. Funny that with all the white choclolate, there is no white chocolate taste.....unlike other reviewers, I would not make this with other kinds of chocolate.

Reviewed On: Dec. 28, 2007