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Currant Jelly Wiener Sauce

Reviewed: May 7, 2014
I followed it exactly, sauce never thickened up - after four hours in the slow cooker, I drained much of the sauce off and served it. By then the little smokies were overcooked. No one came back for seconds in the potluck line. My personal taste test resulted in dissatisfaction - not worth eating.
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Saltine Toffee Cookies

Reviewed: Dec. 9, 2012
GLUTEN-FREE VERSION... I followed this recipe exactly... had to come up with a gluten-free treat I could make within 15 minutes of leaving the house! ...took time to read only one review. I had a box of gluten-free crispbread mfg by Schar (a crispy saltine-type of cracker.) Walked away from the pan to quickly get ready while butter/dark brown sugar was boiling for 3 minutes - never thinking to stir! Returned to the stove - hoped I hadn't ruined it... but after reading reviews later, found that was the correct way! I did use foil - just to keep things neater, so that worked out great! Baked at 400 for 5 minutes. Used Ghiradelli semi-sweet chocolate chips - put back in oven for a minute, as recommended, then spread with spatula. Used walnuts chopped finely in food processor, then toasted in toaster oven to bring out nutty flavor. Hurried and put hot baked "toffee cookies" still in jelly-roll pan (which I use as a cookie sheet) in a box and back of truck to cool in winter weather while we drove to granddaughter Lily's dance recital. When the recital was over, we all met at the back of our truck, broke up the "toffee cookies" and dug in. No one could believe they were made with crackers - or that they were gluten free! Absolutely delicious! Thanks for all the hints!
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