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I used this on two boneless, skinless chicken breasts. I followed the sauce measurements exactly as the recipe called for. I first boiled it in a sauce pan and added 2 tbsp cornstarch to help thicken it up a bit. That helped. Then I poured the sauce over the chicken and cooked it at 375 until the internal temperature reached the "poultry" line. I think that's 180 degrees. The sauce didn't caramelize on the chicken. It was more like a very thick dipping sauce. But it did taste absolutely fantastic and I'll make this again in the future. Next time though, I'll use chicken wings and see how that turns out.

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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 18, 2009

I just made these for the second time. The first time I followed the recipe exactly. This time, I followed some recommendations and used all butter instead of shortening. I also let the butter and eggs sit out until they reached room temperature. I also mixed the dry ingredients together before adding them to the wet ingredients. Making those changes was the best thing I ever did. They went from tasting good to tasting AMAZING. They were fluffier, softer and more chewy. Overall just a better cookie. Oh, how I love snickerdoodles!

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Sweet, Sticky and Spicy Chicken

Reviewed: Dec. 17, 2009

I am pregnant and hate chicken right now, but because I really want the protein, I decided to make something with Chicken. I am so glad I came across this recipe because I loved it!! In fact, it just might become one of my cravings. :) Really, this is so delicious. The only change I made was to coat the chicken in flour before browning in the oil. Doing so made the sauce clump up and become very sticky - yet it coated the chicken just perfectly. I even forgot to use the salt and pepper and it still came out amazing. Thank you for such a fantastic way to eat chicken!

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Whole Wheat Muffins

Reviewed: Dec. 17, 2009

The taste was delicious. I used 2 cups whole wheat flour and added one teaspoon cinnamon and 1/2 teaspoon nutmeg, which gave it a delicious flavor. I also tried using apple sauce instead of oil, but I didn't know how much to use, so I used the same amount called for the oil - 1/3 cup. I'm not sure if that was a correct measurement though, because the batter, when stirred, was more like cookie dough than batter. I lumped it into the cup cake papers, and they came out just fine. But they stuck to the paper pretty good, so I would recommend just greasing the muffin tin instead of using paper liners. In the end, I ate more of these than I should have, so I'd say I really liked them! I'll be making them again, but next time I'll use the oil instead of apple sauce.

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Broccoli with Garlic Butter and Cashews

Reviewed: Dec. 17, 2009

In addition to my first review, I just have to say that my 22 month old daughter, who grew weary of plain broccoli and refused to eat it, gobbled this up and asked for more 3 times! That to me is a sign of a fantastic recipe because she's super picky. I can't wait to make this again. It's SO amazing!

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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Sep. 15, 2009

WOW!! I have never had Arabic food before, so I thought I would give this a try out of curiosity. It was absolutely amazing! It was so incredibly simple to make, yet it was filling and so, so declicious. My husband loved it and my eighteen month old daugter gobbled it right up. My only recommendation would be to add another whole onion. I love onions, and wish there were twice as many. Also, definitely add cinnamon to the onions as they're frying as the other reviewers suggested - the flavor and aroma is awesome. There were no leftovers in our house last night! Yummm!

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Slow Cooker Cranberry Pork

Reviewed: Sep. 12, 2009

I'm giving this recipe only 4 stars because it totally burned in my slow cooker. I followed the directions exactly as they were listed, and cooked it on low for eight hours. At around hour seven, I started smelling something weird, and went to check on the Pork. It was totally black and the sauce was unrecognizable. The directions should have said to add some water to the crock pot to prevent burning. I do wonder, however, if I missed something, because no one else seemed to have this problem. I wouldn't be surprised if it were my fault in some way because I've never been a great cook. So try the recipe based on all the other reviewers comments! :)

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Boilermaker Tailgate Chili

Reviewed: Jul. 25, 2009

Absolutely AMAZING. I am not a big chili eater, but this had me hooked! I'm pregnant so I didn't add the beer, but it was still the best chili I've ever tasted in my life. I made the full amount and have 3 tupperware bowls waiting to be eaten in my freezer - glad to always have some on hand to share with friends and family!

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