This recipe is quick, simple & extremely easy to make. If you cant get this right you need NOT be in the kitchen doing ANYTHING! I've made this recipe several times over the past few weeks opting for different variations of flavors. I made the crust with crushed vanilla wafers instead of graham crackers as that is what we prefer =) I like this recipe best as it makes exactly 6 regular cupcake size cheesecakes (PERFECT!!). First batch I added chopped pecans & mini chocolate chips between the baked cookie crust & the filling. Before baking I swirled a little caramel sauce onto the filling & took a toothpick & incorporated it into the filling prior to baking. Once they came out & cooled, I topped them w/more chopped pecans, mini chocolate chip morsels & drizzled w/caramel sauce (the one from starbucks works best in my opinion) DEEE-LISHH! Second batch I pureed some raspberries & swirled that into the filling before baking. Once they were cooled off, I topped w/a few fresh raspberries & a little of the puree. These were dee-lish too. I've also made a key-lime batch using key-lime extract (zest & juice) in addition to the vanilla. The key to a perfect cheesecake EVERY time is a water bath. Your desserts will come our picture perfect & creamy w/each batch. I placed my cupcake pan on top of my cookie sheet (its about 1/2 inch deep) & poured boiling hot water onto the sheet prior placing in the oven. The opportunities are endless with this recipe! Thanks for sharing!!

Reviewed On: Oct. 3, 2010

Very EASY, Simple recipe. You can't go wrong. I have tried this recipe twice and both times, I must say, they came out DEE-LISH-US! The first time I did not have any celery so I used slivered onions instead (very tasty). But last Sunday when I did have some celery I tried it again and OMG! The flavor those stalks put out was superb! I thought that the celery would be mushy and it was not. If was soft yet still had a firm feel when eaten. I seasoned my turkey with salt, pepper, garlic powder and a little parsley (for color). My meat was tender, juicy and fell right off the bone! We had with greens (with turkey necks), mac-n-cheese and cornbread (I uploaded a pic. I had to stop eating in order to actually take the picture. LOL). I will DEFINITELY cook my turkey legs this way from now on. I've shared with friends and they too enjoyed the recipe. Reminds me of the food my grandmother would cook everyday. Thanks for sharing Keryne!!!!

Reviewed On: Sep. 19, 2010

I only made 3 servings because just in case they didn't taste good I wouldnt be too upset for wasting the chicken! But BABY!!!!!! This recipe will definitely be added to my box! Next time, as a test, I am going to toss them in the sauce as the last step requires and then place them in the oven on 400 for about 10 mins or so and see how they turn out. For extra added crispness here is a suggestion......flour the chicken and place the pieces in a glass dish covered in the fridge for about an hour or so (do not skimp on the timing). Take them out, yes they may be a little sticky, and shake the pieces in flour one more time before you fry. This adds a good texture and crispness to the skin. I've been using this step for a while now. Got it from the "Restaurant style Buffalo Wings" recipe from this site. I use this technique as a base for lemon pepper wings, buffalo wings, bbq wings etc. They don't last long........I am going to make these Honey Lime Wings for a party next week and I will be adding a little fresh diced jalapeno pieces to a batch!!! Thanks Jana! This recipe is a keeper!!!

Reviewed On: Aug. 23, 2009