This recipe offers a nice change from barbeque sauce or the other standard sauces for cocktail franks. The hardest part for me was getting past the smell of the sauce when it is first mixed. I thought that I would get drunk off of the fumes!!! Once the sauce heats and the flavors blend you can still smell the bourbon but it is no longer overpowering. I served these at a monthly ladies get-together and they all loved them!

Reviewed On: Sep. 10, 2003

This recipe sounded wonderful but did not live up to expectations. I'm wondering if there was a step left out of the recipe. After pouring the caramel over the brownie crust I think you need to chill before adding the cheesecake mixture. I did not and the caramel was pushed up the sides of the cheesecake mixture resulting in a burnt caramel ring around the cheesecake. When sliced there was not much of a caramel layer left except for around the outer edge of the brownie. I would recommend letting the caramel completely cool and set before adding the cheesecake layer.

Reviewed On: Sep. 10, 2003

This recipe was a nice change from regular chicken quesadillas. It was especially a hit at my house because my husband is pretty picky but he'll eat almost anything with barbeque sauce on it!!! Easy, quick and tasty meal idea!

Reviewed On: Sep. 3, 2003