Jayme Recipe Reviews (Pg. 1) - Allrecipes.com (10615271)

Something Special Apple Crisp

Reviewed: Nov. 25, 2011

This really was good. I did make a couple changes just out of necessity (didn't have any coconut and we have a slight walnut allergy in this family). I also did not measure the apples, and instead just sliced up 4 empire apples. I doubled the oats to make up for the coconut. And I also added 2 tablespoons of melted butter to the apple filling, because we like more of a pie type filling. As I said, this was excellent. Next time I will use at least one more apple, as I feel it was a little skimpy in the apple department. And I for sure want to try this with coconut! I used a 9x13 casserole dish for this, because I was concerned it would be too much for a 9 inch pie plate. I made homemade whipped cream and served this as a dessert for Thanksgiving. It got many compliments, and was definitely a favorite. I'll be filing this one away.

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Black Bean And Corn Salad I

Reviewed: Aug. 17, 2011

I really like this. I make it a lot, as I don't get a lunch hour at work, but am off at 2 and home at 2:30. It makes a great, already prepared lunch. I serve it on top of a green salad, scoop it with chips, use as a topping for tacos or fajitas, or even just eat it as a side dish alongside some grilled chicken. I have since tweaked it, though to be more friendly to my normal eating lifestyle. Instead of balsamic dressing, I just use balsamic vinegar (or red wine works well too). I season with 1 tsp garlic powder and 1/2 tsp cayenne. I use 1/4 cup freshly chopped cilantro, one stalk of green onion, and a chopped red bell pepper. It's perfect just like this, and oil free.

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Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 18, 2011

I have tried many snickerdoodle recipes trying to find one that makes them the way I love them. This is it! I made very few changes, and the ones I did had to do more with trying to make it a bit healthier, what I had on hand, and the fact that I live in high altitude. I used margarine instead of butter, and subbed unsweetened applesauce for half of the shortening, and brought these and the eggs to room temperature before mixing. I used splenda for about 1/4 cup of the sugar. I added 1/4 cup of flour and made that addition whole wheat. I didn't have any cream of tartar, so I just left it out. I increased the baking soda to 2 tsp because I was concerned with the age of my soda. I increased the amounts of sugar and cinnamon for dipping to 3 T and 3 1/2 tsp respectively. I baked on foil lined cookie sheets for 8 minutes at 375. The foil made for easy clean up as well as easy transfer to a cooling rack. I got 3 dozen cookies, so I think I roll mine a little larger than Mrs. Sigg, but they are perfect. They are not dry at all, and not flat (something that happens a lot at high altitudes). Puffy, soft, chewy, perfectly sweet without going overboard. The only thing I might do differently next time is to add some cinnamon to the dough, but that's just because I'm crazy about cinnamon and has nothing to do with the recipe itself. This is my new snickerdoodle recipe, and I will continue to tweak it to make it as healthy as possible without compromising how delicious they are.

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Best Green Bean Casserole

Reviewed: Nov. 26, 2010

I love green bean casserole, but I never thought of putting cheese in it before. Why, I don't know because cheese makes everything better! :) I mixed all of my cheese and half of the onions into the green bean mixture. I didn't bother with warming it in the microwave. I took the suggestion of another reviewer and added a can of water chestnuts (something else I never would have thought to do, but was such a yummy addition, I will do it that way from now on!), sprinkled it with a little salt. Baked it for about 35 minutes, then topped it with the rest of the onions, and broiled it for 5 minutes. This was very good, and got a lot of compliments, including from my mother who typically does not like green bean casserole, but she LOVED this! I can see this with the additions of mushrooms, or bacon crumbles, maybe just a little splash of soy sauce. Mmmm.

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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 26, 2010

These are absolutely perfect as is. My Cub Scout and I made these together on Thanksgiving to fulfill a requirement for the Bear Badge he's trying to earn. I had to resist the urge to add nutmeg, ginger, and allspice to these because I love those spices in anything pumpkin. But I felt it was important for my son to learn how to read and follow a recipe, so we stuck with it as is. The only change we did make was to use pecans in place of walnuts because of an allergy. They were perfect just as is. We brought them as a surprise to our Thanksgiving get together and everyone loved them. The last one was gobbled up within the last hour so they lasted just over a day! We got more than 12 cookies, though, we got 3 dozen, plus 4 more cookies. Maybe we just make ours smaller or something? And we also had to add 2 minutes to the baking time. We will definitely be making these again. They were so yummy and my Cub Scout was very proud of them! :)

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Pumpkin Pancakes

Reviewed: Nov. 26, 2010

These turned out yummy with a little tweaking. I didn't think they were quite sweet enough so I added another tablespoon of brown sugar. I did add just a little nutmeg, but I love nutmeg. I also thought that this was very thick as is, and wasn't a good pancake batter. It wouldn't spread. So, I added maybe 1/4 cup milk. I don't think it hurt the flavor at all and made it much easier to work with. They were so light and soft and fluffy, and perfect with butter and syrup served with a side of bacon. The only thin I would have done differently is, I would have liked a little vanilla in it, but I seem to have misplaced mine.

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Marshmallow Treats

Reviewed: Aug. 7, 2010

Good stuff. I doubled the recipe. I used a full 16 oz bag of mini marshmallows, a full stick of butter, and lost count of how much cereal because I kept having kids come up and talk to me, so I just poured it in about a cup at a time until the consistency looked right. I also added two big spoonfuls of chunky peanut butter, a tablespoon and a half of milk, a couple teaspoons of vanilla, half a bag of milk chocolate chips, and half a bag of Heath Toffee chips. I also used the microwave method that was suggested, but needed to cook the mixture a full minute longer than recommended. No big deal, though. I used a cookie sheet, lined with waxed paper, and just pressed the mixture to the thickness I wanted them to be. Tasty and fast!

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Old Settlers' Baked Beans

Reviewed: Aug. 1, 2010

This was all right, but I still think I like my own better. I omitted the ground beef and used a full pound of bacon. I cooked the onion along with the bacon. Then put that in my crock pot with the rest of the ingredients. I didn't use regular sugar, and really just eyeballed the brown sugar, ketchup, bbq sauce, mustard, pepper, and chili powder. I think I wish I would have left the bbq sauce out. I thought it made the beans just a bit too smokey. I didn't really care for the chili powder in there either. Instead of pork and beans, I used a 28 oz can of Bush's Country Baked Beans. I didn't care for the kidney beans in this. They are usually my favorite, but I thought they were a bit too firm for this. I would have preferred pinto beans. I cooked these on low in my crock pot for 4 hours. They are good, and the leftovers will get finished. But I'll go back to my tried and true recipe. The only reason I tried this recipe is because I was intrigued by the variety of beans used, as well as the chili powder, which I generally love.

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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jul. 30, 2010

This was delicious and made such an easy, family pleasing meal. I had to make some changes due to health and dietary restrictions. I used a 2.85 lb boneless pork roast. I replaced 2 cups of water with low sodium chicken broth. I omitted the salt and onion salt and used about 2 tablespoons of dried onion. I cooked it in the slow cooker on low for 8 hours, shredded it, and then put it back in the broth for 30 minutes while I shredded some mozzarella to top the sandwiches with, toasted some sesame seed hamburger buns, and put together a strawberry spinach salad to go with it. We used the broth for dipping like au jus. This was very good, and we only had one child out of 3 children and 2 adults not eat theirs. Dh and I both had seconds. The meat was so good I had trouble not just picking at that. I also think the broth might make a good gravy for potatoes, or you could use the leftover broth and meat to make a stew. We'll be making this again for sure.

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Mom's Best Pork Chops

Reviewed: Jan. 21, 2010

These tasted good. I made 9 chops, so I used 3 eggs, 3/4 tsp garlic powder, 3/4 tsp onion powder, and 5 T oil. I didn't have any crackers so I used Italian bread crumbs. I also added about 3/4 tsp salt, a little more than 1/4 tsp black pepper, 3/4 tsp thyme, and 3/4 tsp extra Italian seasoning. I am only giving this 4 stars instead of 5 because I think there is an issues with the baking time. I baked my chops for about 12 minutes and they were perfect. Not dry at all, and just enough crunch on the crust. I served this with long grain and wild rice with mushrooms and green beans. The whole family enjoyed them.

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Simply Delicious Meat Loaf and Gravy

Reviewed: Jan. 19, 2010

Four stars because it's a good base recipe. We like a meatier loaf, so I increased the ground beef to 2 lbs and decreased the bread crumbs to 1/3 cup. Other seasonings really need to be added to this. If I had left it as is it would have been incredibly bland. I added 1/2 tsp salt, 1/4 tsp black pepper, 3 minced cloves of garlic, 5 shredded baby carrots and an envelope of onion soup mix. My store didn't carry golden mushroom soup, so I just used the regular cream soup. For the gravy, I added salt and pepper. I also added a cup of water as a previous reviewer did because we were having mashed potatoes with this. In the future, though, I think I won't do that because the gravy was too thin, even after adding cornstarch. Perhaps it would have been better to use milk instead. But I think what really would have been better is to just use more cream soup so the flavor wouldn't be lost. I did really love the cream of mushroom soup being used as a glaze for the loaf. I also served this with a side of peas.

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Peppermint Meringue Cookies

Reviewed: Jan. 7, 2010

I've recently been placed on a temporary low sodium diet. I'm also trying to lose weight. A recipe for meringue cookies was featured at the Weight Watcher's site today, and I remembered eating them as a child. We called them Forgotten Kisses. I figured the sodium to be quite low, and so wanting a treat, I decided I wanted to make them. But the recipe there calls for baking them at 200 for three hours! I didn't want to wait three hours so I searched here and found this recipe which is very close to the one at the WW site. I did make a couple changes so I could get a lower sodium count, and because I didn't have anything peppermint on hand. I did not put any salt in, and increased the vinegar to 1/4 tsp. I also added 1 tsp vanilla, 2 T unsweetened cocoa powder, and 1/3 cup semisweet chocolate chips. I only baked them for an hour and they were ready to come out. They are a wonderful way to get that chocolate fix. I only got 14 cookies, so the submitter must make them quite small. I figured each cookie to be 52 calories, 1.5 grams of fat, .5 gram of fiber, and 8 mg of sodium. I remember making these lemon flavor as well growing up and they were delicious.

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Zucchini and Potato Bake

Reviewed: Jan. 4, 2010

This was pretty good. I used half an onion in place of the red pepper. I didn't have any fresh garlic on hand, so I used powdered, and while it was still tasty, I think fresh would have given a better flavor. I also didn't have any bread crumbs and didn't feel like making any, so I left them out, and added about a 1/3 cup of parmesan cheese. I used seasoned salt instead of paprika, and added some onion powder. I was a little worried about the temperature because my oven tends to cook hotter than others. So, I put it in at 350. Next time I will be sure and cook it on 400 because the potatoes weren't quite as cooked as we would have liked. The zucchini and onion were delicious, though. I think this would be superb with some asparagus and some lemon pepper. Bacon bits would be good in this too.

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White Chili I

Reviewed: Jan. 3, 2010

We liked this a lot. I did make some changes. I increased the oil to 3 T. I used the leftovers of some roasted rosemary chicken breasts we had earlier in the week and shredded them up. I used only 1 cup of chicken broth. I doubled all the spices except for the cumin and oregano. The oregano I left as is because we don't like a strong oregano flavor, and I tripled the amount of cumin. I also added a tablespoon of chili powder, and some celery seed, lime juice, and a few shakes of Frank's Red Hot. I used three cans of beans (not drained) -- two great northern, and one black. I pureed one can of the great northerns. I also added a can of drained corn. I put the whole thing in a slow cooker on high for a few hours, and served with sour cream and shredded cheese. We loved it, and used tortilla chips to scoop it with. And the kids didn't complain of it being too spicy, but it seemed just spicy enough to my husband and I. We'll be adding this to our rotation for sure.

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Whole Wheat Blueberry Pancakes

Reviewed: Jan. 3, 2010

These are delicious. I subbed 1/4 cup of the whole wheat flour for white, because I have a couple of picky eaters. But to add to the health benefits I had taken away I added 2 tablespoons of wheat germ and a tablespoon of ground flax seed. I used 2 eggs, and a little more milk than the recipe called for since we like our pancakes a little thinner than that. Instead of artificial sweetener I used 2 T white sugar, and 1 T brown sugar. I also added 1/2 tsp cinnamon and 1/2 tsp vanilla, and put in a full cup of blueberries. These are delicious and really didn't even need syrup. I can see that they are also quite versatile and would be good with mashed banana, raspberries, mashed strawberries, chocolate chips, etc.

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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 3, 2010

This was a great way to use up leftover Christmas ham. Stores around here don't carry dried black eyed peas, so I used one can of those, as well as a can of kidney beans. I decreased the water to 5 cups and used a can of chicken broth in place of the bouillon. I omitted the peppers and bacon, and increased the ham to 10 oz. I also omitted the cayenne pepper and decreased the black pepper to 1/2 tsp. I added a chopped carrot, a tablespoon of honey, and a can of diced tomatoes. Unlike others, I definitely thought this needed some salt. This will be a keeper in our house. We really enjoyed it.

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Crispy Rosemary Chicken and Fries

Reviewed: Dec. 28, 2009

I made this tonight as a healthy break from all the holiday food we've been eating lately. I used 4 large skinless, boneless chicken breasts, and cut each width wise into 4 pieces. I only used about 1/4 cup of oil and that was plenty. I used russets because that's what I had. I didn't have fresh rosemary, or oregano, so I just sprinkled dried until I felt it looked substantial. I also used dried basil, a parsley and garlic powder blend, and a light sprinkling of lemon pepper. I roasted the potatoes by themselves for 30 minutes before adding the chicken for a final 45 minutes. I wouldn't call it crispy, but it was flavorful and my husband and children all loved it. I served this with steamed peas and carrots with dill, and with fat free chicken gravy. I think the leftovers will make a yummy chicken and veggie soup. Thanks for the recipe.

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Soft Oatmeal Cookies

Reviewed: Dec. 1, 2009

Yummy! These were really delicious. I used 1 cup regular flour and 1 cup whole wheat flour, plus a tablespoon of wheat germ. I only used 1 tsp of cinnamon and added 1/2 tsp of cloves. 2 cups of oats were plenty. I also added 3/4 cup shredded coconut and 1 cup cinnamon chips. Chopped almonds or pecans would have been really good in this but I didn't have any. The batter was kind of crumbly, so I did form them by hand into balls, but I did not flatten them with a fork or top them with sugar. I baked them for a full 10 minutes. I got 46 cookies out of this recipe. Less than 24 hours later, there are only four left! I will be adding this to my recipe box for sure!

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Pumpkin Crunch Cake

Reviewed: Sep. 19, 2009

I made this the other day because I thought it mimicked a recipe I have and couldn't find. When I got the first layer all mixed up I thought it seemed way too runny to press anything into it, and I couldn't picture it baking in an hour either. So, I mixed the cake mix right into the pumpkin mix. I didn't have any pumpkin pie spice so I used 2 tsp cinnamon and 1 tsp nutmeg. I also didn't have pecans, so I decided to add a cup of chocolate chips. It baked in the time suggested to a really moist cake with a wonderful flavor. I will definitely make this my way again, and give that 5 stars. I feel the recipe as written, however, is only a 3.

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Baked Beans II

Reviewed: Aug. 1, 2009

This is pretty much the recipe I use and that has been a part of my family ever since I can remember. There are some minor changes I make. First, 2 28oz cans of Bush Homestyle beans will make a good amount for a crowd. For my family of 5, just one can will do. I do NOT DRAIN THE CANS!!!!! You will lose flavor! Take out that nasty piece of salt pork or whatever it is. Dump the beans in a crock pot. I don't bother sauteing the onion or cooking the bacon before hand. I just cut up my bacon (1/2 lb for the 2 large cans I mentioned) and onion and put it right in with the beans. I eyeball the ketchup, mustard, and brown sugar, but I know that my ratio is different. If I had to guess, I'd say I probably use about 3/4 cup ketchup for the 2 cans of beans I mentioned earlier, 1 (maybe 2) tablespoons of mustard, and 2 or 3 loose handfuls of brown sugar. Let it cook all day on low. About an hour or so before you want to serve it, give it a taste to see if it needs anything, and if seems soupy, just turn the crock pot up for that last hour. These are the only baked beans I will eat.

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