I've made this two times now --one time I followed the recipe exactly, and the other time I added 1/2 tsp. paprika to the breading mixture. Both times it was excellent, but I have to say that adding the paprika made it just about perfect. The paprika also gave the chicken a deeper color, which I liked. My whole family loves this recipe!

Reviewed On: Dec. 23, 2010

Truly excellent! I made this for a birthday gathering and it was a smashing success. My guests could not stop raving about it, and the cheesecake was gone in short order--despite also having two French Silk pies on the table. The one change I made to this recipe was that I used 1/2 cup more cookie crumbs than called for. I found chocolate graham crackers which worked like a charm. I baked it in a water-bath (which I do any time I make a cheesecake) and then left it in the oven with the door closed for one hour before bringing it out to cool to room temperature. No cracks, and the perfect consistency. Do not substitute seedless raspberry jam for the homemade raspberry sauce! Seedless jam is very sweet (I had some on hand and did a comparison taste test) while the homemade raspberry sauce combines a light sweetness with a fresh, fruity tartness that jam in a jar simply cannot compete with. Take the extra 10 minutes and make the sauce --trust me, it will be well worth it.

Reviewed On: Jan. 4, 2009

This recipe is excellent and easy to make. The caramel is rich, buttery and just plain fantastic! I have been making it strictly for caramel apples (soft ball stage), and it stays on the apple even when loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of brown sugar = 2 1/2 cups.

Reviewed On: Oct. 23, 2007