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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Feb. 17, 2010

Love this!! I halved the recipe and cooked on the stove for a few hours to get it really rich and thick. Even though I halved it I still had plenty to slather a full rack of ribs and some left over.

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Satiny Chocolate Glaze

Reviewed: Feb. 17, 2010

So delcious. I poured it over a chocolate bundt cake. I want to try it on homemade donuts next.

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Dessertlover's Classic Caramel Sauce

Reviewed: Feb. 17, 2010

Very good and thick. I tried it once with half brown sugar like others suggested but this makes it really hard to tell when you get the deep golden color to let you know the sugar is cooked to the right temp. It took a few tries to get it right but came out wonderful in the end.

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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Feb. 8, 2010

So good!! I made the batter and it set in the bowl on the counter for a few hours until it was time to serve dessert. I just poured into muffin tin and baked. Came out perfect!!! Served with chocolate covered strawberries and dessert caramel, both recipes from this site.

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 8, 2010

Great wings!! I cut chicken breasts into smaller chunks, then baked in the oven at 475 until crispy. My changes are the only reason I didn't give it 5 stars.

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Pecan Turtle Bars

Reviewed: Feb. 1, 2010

Based on other reviewers, I also upped the flour to 2 cupes and doubled the filling. Very good! I let the bars cool for about 5 minutes out of the oven and that seemed to help with the chocolate chips sinking into the filling.

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