Eva Amber Recipe Reviewed - Community

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EAGLE BRAND® Peanut Butter Fudge

Reviewed: Dec. 3, 2009

I personally didn't think this was anything special, but everyone who tried it said it was great, so there you go.

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This was a huge hit when I brought it to a Halloween party to share. I doubled the recipe and made nice thick pieces of it so that the layers would really stand out. I got lots of compliments on this one! Thanks!

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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 29, 2009

The flavor was good (especially with some added spices) but these spread out a lot, and I didn't want to serve them to company.

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White Chocolate Macadamia Cranberry Dreams

Reviewed: Nov. 21, 2009

Great cookies. Soft and moist and buttery. I was convinced I had an entire costco bag of dried cranberries, but then couldn't find them when I was baking these, so my cookies went without. They are still great, and honestly so full of nuts and chips I think they may have been overpowered by even more additions.

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Pasta with Tomato Cream Sauce

Reviewed: Nov. 16, 2009

Really quick and easy, and very delicious. I used fresh basil to brighten it up a bit, and I used less half-and-half -- probably closer to half a cup. I'll make this again. A nice change from Marinara.

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Four Cheese Macaroni

Reviewed: Oct. 13, 2009

READ REVIEWS! I didn't bother to read the reviews first because everyone gave it a high rating. I wish I had. Putting in the eggs was a mistake. I did not like the fluffy texture at all. Next time I will omit the eggs, or at the most put in one.

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Orange Sponge Cake Roll

Reviewed: Aug. 17, 2009

Mine wasn't nearly as pretty as the picture - but then again I can't quite seem to master sponge cake rolls. It tasted good, and was easy enough to make, but it made a lot of dirty dishes. I put apricot preserves and coconut cream cheese frosting inside of mine, and everyone loved it.

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Coconut-Cream Cheese Frosting

Reviewed: Aug. 17, 2009

This was great, but I halved the amount of powdered sugar. I also didn't need any cream to have the correct consistency with the absence of the sugar. I like being able to taste the cream cheese, and since I added all of the optional sweetened coconut, it was plenty sweet. I used this inside of a lemon sponge cake to make a jelly roll, and it was delicious.

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Health Nut Blueberry Muffins

Reviewed: Jul. 26, 2009

These were awesome! I don't like nuts, and I didn't have oat bran so I replaced both of those ingredients with granola. I also added extra blueberries and an extra mashed banana. Turned out awesome! We ate them in less than 12 hours!

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Cowboy Skillet Casserole

Reviewed: Jul. 2, 2009

Really delicious, although I did change it to make it a little more "tex-mex" tasting (and so I didn't have to go to the store). I replaced the baked beans with black beans, and I added corn and salsa to the mix (about a cup of each. I'll make this again! YUM!!

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Zesty Coleslaw

Reviewed: Jun. 30, 2009

What a great idea to use horseradish in coleslaw! I actually combined two recipe ideas. Which means I used more vinegar, less salad dressing, and added Bleu Cheese crumbles. So good!!!

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Beet Salad with Goat Cheese

Reviewed: Jun. 27, 2009

What a great idea! I didn't make the dressing (I just used a little salt, pepper, and balsamic vinegar to save some calories), but the combination of the crunchy nuts, sweet beets, and creamy goat cheese was amazing.

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Baked Lemon Chicken

Reviewed: Jun. 25, 2009

Super! I had made other "oven-fried" recipes before and they turned out good, but soggy so I baked this one on a rack. The bottom was still a bit soggy, but they were super delicious anyway. Leftovers a couple of days later still tasted great in a "fried-chicken" salad. I used more lemon juice, and didn't pour the extra liquid over the top at the end. For the first time I used store bought bread crumbs instead of making my own, and I think they made it a lot better - crispier and stayed on the chicken better. I'll make this again!

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A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies

Reviewed: Jun. 15, 2009

Tasted good, but spread out so much that they were ugly. Be sure to up the flour and maybe decrease the baking soda a bit.

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Spicy Oven Fried Chicken

Reviewed: Jun. 11, 2009

Fabulous! I don't even usually like meat, but I was fantasizing about the leftovers all the next day only to come home to find my brother eating the last piece! Great spice and delicious crust. The advice about baking in a rack is completely vital to preventing a soggy crust.

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Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Jun. 11, 2009

This is a fabulous recipe! The ginger gives it a very special flavor. I have to admit that I love the marshmallow sweet potato recipes, but those have their own time and place. This was much better for a weeknight dinner. I didn't have sage so I used basil, and that tasted great, but I will definitely try again with sage.

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Doughnut Bread Pudding

Reviewed: Jun. 11, 2009

I wasn't going to review this recipe because I didn't follow it as the author intended, but it turned out so well I wanted to give it a 5 star review. I was searching for something I could do with a whole batch of cookies that turned out too cake like and were just sitting in a Tupperware. I found this recipe, and replaced the doughnuts with my cookies and it turned out great! It tastes just like "Budin" which is a dessert made in Peru. So try this recipe with old cake, cookies, muffins... I'm sure it will work!

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Cathy's Banana Bread

Reviewed: May 19, 2009

The baking time was way off for a 9 x 13 pan. My bread only took about 30 minutes. I thought the taste was good, but not great.

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Superb Cranberry Sauce with Apples and Pears

Reviewed: Apr. 3, 2009

Fabulous! I didn't have whole spices, so I used ground. I only had time to chill it for a couple of hours, but it still tasted great!

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Apr. 3, 2009

Absolutely delicious! I dug some frozen bagels out of the back of the freezer and used those for the bread. I made this as a side dish to go with chicken breasts (not inside a turkey) so I doubled the amount of broth, and baked it in a greased dish covered with tinfoil. I took it out and stirred it after 30 minutes, added some more broth, and recovered it to bake for 15 more minutes. Then I lowered the temp to 315, took off the foil and let it cook for 15 minutes more. Perfect!

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