Jennifer Johnston Gorohoff

These are delicious! I made them for an appetizer for Christmas dinner and they were gone in a heartbeat - I'm glad I ate one before I set them out. I didn't change a thing :)

We can't get enough of this!! I've made it three times since Thanksgiving, and my brother-in-law is requesting more. I used microwave popcorn, Orville Reddenbachers Lite, and I've also used just a cheaper Light Butter flavor. They were both good. Be sure to get out as many unpopped kernels as you can before you add the caramel sauce. They become stuck to the popcorn and are a royal pain to separate, as well as pain to bite into! I used peanuts in one batch, mixed nuts in another and no nuts in the last batch. They were all great, but I might just prefer it with no nuts at all. This recipe is just fantastic and very easy.

My first attempt at Sweet and Sour Chicken, and it was a hit! The frying was time consuming, maybe it would have been faster if I had a deep fryer. As it was, I used an electric frypan and had to cook the chicken in three batches. I suggest frying at 400 degrees, to prevent more oil from being absorbed into the chicken. I did change the sauce a bit, I added approximately 2 T soy sauce, 1/2 c. sugar, 1 cup water, 8 oz. pineapple juice from a can, 1/3 c. vinegar, 3 T cornstarch. I kept tasting and adding more vinegar and juice till I was happy. Add more cornstarch (mixed w/ a bit of water first) if you want it thicker, which I did. It was a great tangy sauce. No food coloring, the kids were fine with the natural color. I recommend draining this well, setting in on a thick layer of paper towels in a glass dish while keeping it hot inbetween cooking batches. I didn't drain mine enough and we could taste the oil. Still, I'll make this again - great batter, yummy sauce. My son, my husband and my daughter's boyfriend had seconds.

Tasty and tender! I used chicken thighs with the skin removed. I didn't have tarragon in my spice cabinet, and also didn't have shallots. Instead, I substituted finely chopped white onion and added a bit of minced garlic. The recipe smelled fabulous - my kids kept walking by the oven and asking when dinner would be ready. The chicken was very tender and tasty. I'll make it again, but I think I'll add some flour to thicken the sauce, as it was very thin and we like to use the sauce kind of as a gravy for potatoes.

Excellent! I made these for a New Years party and they were all gone by the end! I used sage sausage and added red pepper flakes and cayenne pepper because I like a bit of kick and it was great. Next time I make them I will probably cut the cream cheese by a third - it was a little bit too much for my tastes.