This recipe was very easy to make and turned out very tasty! I didn't alter the recipe at all, and after tasting it I'd do it the same way each time. When the wings were removed from the sauce and going through their last round of baking I brought the extra sauce to a boil and added a bit of corstarch & water to thicken it up - we used this as an extra dipping sauce. Definitely worth trying!

Reviewed On: Aug. 6, 2007

This chicken turns out fabulously when done in the slow cooker and shredded, and also when baked in the oven and then broiled for the last few minutes. I've made this with a whole chicken in a slow cooker, cserved the slices of chicken for dinner that night, adn then shredded the rest of the meat for sandwiches later on. Cooking this chicken in the oven and then broiling for the last few minutes is a great substitute for those who cannot grill!

Reviewed On: May 16, 2007

This is a wonderful recipe! My fiance and I both don't care for the texture most carrot cakes have, from the grated carrot. The baby food in this recipe takes care of that problem nicely! I've made only this recipe since I first tried it, and I have always had a nice, moist, fluffy cake. I've followed the directions exactly, and never had the problem with the cake under-cooking, like some people are talking about (and my oven heats on the lower side, too). I really recommend this cake!

Reviewed On: May 9, 2007