Caribbean-influenced shrimp, skewered with sugarcane and basted with a dark rum glaze, rely on high heat to caramelize the glaze and infuse the shrimp from the inside out with the cane's mild sweetness.
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin
I use this recipe for special occasions with my wonderful family and friends. They're so easy to make and pack a festive rum punch. — Diane Duschanek, Council Bluffs, Iowa
Gooey chocolate, melty caramel, crunchy pecans...this may be the ultimate pan of brownies. Just one of these squares packs enough chocolate punch to satisfy your snacking mood.
When I make them during the year, I use multicolored sprinkles on top rather than the crushed candy canes. They are on my must have list at Christmas. They are always the first to go at a party. I've had several people say, I just can't stop eating them.
