Had these at an art showing last week and they were exceptional with the fresh herbs. (I'm sure you can substitute dried herbs if you need to.)
I got the recipe, went home and made a batch for some friends and they devoured the whole batch in about 30 minutes.
YOU CAN ALSO SERVE THIS AS A MAIN DISH BY NOT CUTTING IT INTO BITE SIZE PIECES.
Let sit for several days to blend flavors better. Try using Sun Dried tomatoes instead of the red peppers. Serve with baguette slices, tomatoes, on top of a salad, as part of a cheese tray. Time does not include refrigeration time.
I got this off of the Top Secret recipes web-site. I have made it several times, always using Splenda instead of sugar. I also use an extra 1/2 cup of Splenda and 1/8 cup of water in place corn syrup and it thickens up just fine. My DH says it tastes just like BW3s. I also usually double the recipe. He loves it with baked chicken tenders rolled in bran flakes. Recipe created by Todd Wilbur www.TopSecretRecipes.com
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