Sorry, but these were so sweet. To say they're "rich" is an understatement. I love German Chocolate cake, but the flavors in these are so concentrated that they just taste like 100% sugar. In addition, the recipe says to refrigerate them for 4 hours before cutting them. When I did that, it was like trying to cut through hard cement! We ate about 3 of them.

Reviewed On: Aug. 30, 2009

Sorry, but as french onion soup goes, we thought this was really flavorless. I think the 2 1/2 cups of water in the ingredients ruins it; there was no explosion on our taste buds of onion, rich beef broth or even a hint of wine. Also, the swiss cheese didn't have the cheese flavor I'm used to in restaurants, and I see that in other french onion soup recipes on this site additional cheeses such as parmesan and provolone are called for. This was pretty much of a letdown for our tastebuds, unfortunately.

Reviewed On: Apr. 8, 2009

These sounded so good, but for people that like their bacon actually COOKED and CRISP instead of white and rubbery, this isn't the recipe for you. However, I will try it again, but I'm going to experiment with frying the bacon till it's partially done and still maneuverable, let it cool slightly, and then wrap it around the smokie. Since I had to keep it in the oven for so long to cook the bacon (which never did get really cooked through), I ended up with a bunch of hard, crispy burnt brown sugar on the bottom of each appetizer. Not too appetizing!

Reviewed On: Jan. 27, 2009