Damita Sexton Recipe Reviews (Pg. 1) - Allrecipes.com (10970034)

Tater Tot Bake

Reviewed: Jan. 5, 2012

Layered frozen green beans, corn, carrots and peas first, mixed meat with soup omitting the milk, tots, and finally sharp cheddar on top. All four of my youngsters loved it and wanted seconds.

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Made as directed. Perfect! I'll never make my oatmeal any other way. I highly recommend people try the recipe as directed before decreasing the amount of sugar. The recipe is for 3 servings not one so don't be frightened by the seemingly large amount of sugar. Also, it's called Butterscotch Oatmeal for a reason. It's supposed to be sweet and creamy oatmeal. To the author of the recipe: great idea about adding the egg. It really makes a difference.

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Blueberry Cream Muffins

Reviewed: May 29, 2011

Had to substitute vanilla yogurt for sour cream (I was out), but other than that these were divine. Tried with and without the streusel topping from the To Die For Blueberry Muffins recipe and it's good both ways. This is very moist and tender. Absolutely perfect! Thanks for an astounding recipe.

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Pizza Dough I

Reviewed: May 23, 2011

Added herbs, garlic powder, and onion powder. Otherwise I followed the directions exactly. Used ranch sauce instead of tomato. Delish! Well done.

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Breakfast Burritos with Green Salsa

Reviewed: May 15, 2011

Phenomenal! Wouldn't change a thing.

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Sherry Fruit Dip

Reviewed: May 6, 2011

Simple and delicious. After reading the other reviews, I tested the dip using different amounts of sugar starting with 2/3 cup. If you prefer more of the cream cheese flavor, use only 2/3 cup. I ended up using the full amount stated in the recipe per the hubby's instructions lol. I served this with pineapple, strawberries, grapes, apples, and bananas. It's a definite family favorite.

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Fried Rice with Marmite®

Reviewed: May 3, 2011

Awesome recipe! My entire family loved it and none of them besides me loves Marmite. Excellent recipe and works great with substitutes like ground beef or cabbage.

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Pumpkin Chili

Reviewed: Oct. 25, 2009

This is my new favorite chili. I did modify it by increasing the amount of chili powder to 2 tbsps, I added 2 tsps of cumin, substituted brown sugar for white sugar, and used the easy pumpkin puree which already had the pumpkin pie spices added to it. I also took the advice of another poster and added 2 cloves of garlic. It is a little bit on the sweet side, but it's an unique twist that brings something special to table. Thanks for such a great recipe. Well done!

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Grandpa Hubbard's Oatmeal

Reviewed: Mar. 30, 2009

I used Hazelnut creamer and it was amazing. My toddlers were asking for seconds! Thanks for such a great recipe.

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3 users found this review helpful

Mom's Baking Powder Biscuits

Reviewed: Feb. 21, 2009

Excellent recipe! Simple and customizable. I made a batch following the recipe as is and then I made a batch using butter instead of shortening. Both were perfect. I'm going to try making a batch using heavy cream and sugar for shortcake next. Thanks for an awesome recipe.

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Grandma's Chocolate Pudding

Reviewed: Feb. 6, 2009

Excellent dessert. I agree with a previous poster: be sure to use good quality chocolate. I used Hershey's cocoa powder and followed the recipe exactly. It turned out great, but there's was just something...not exactly right with it. I know for a fact it's the chocolate brand I used though because I've noticed Hershey's been tasting different as of late. (I heard they had changed their formula.) Anyway, I'm definitely going to be using this from now on as my go-to recipe for chocolate pudding. I'm going to try it with Ghiradelli chocolate next time. Thanks a bunch for a simple, yummy treat!

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Soft Sugar Cookies IV

Reviewed: Oct. 18, 2008

All I have to say is WOW! This is exactly what I was looking for in a sugar cookie. Another reviewer had said these reminded her of Lofthouse cookies. She was right! I had to do two substitutions due to a lack of ingredients on hand, but the result was so great I think I will use my modified version from now on. Thanks so much for this recipe. This definitely satisfied my sugar craving. =) Substitutions: 1. I used cake flour instead of all-purpose flour. This yielded a more tender-crumbed cookie. (1 CUP all-purpose flour = 1 CUP + 2 TBSPS cake flour) 2. I used all butter instead of butter and shortening as called for in the recipe. Tips: 1. Know your oven - mine runs a little on the hot side so I baked my cookies for only about 9 minutes, turned off the oven, and let them sit in there for about 2 minutes before pulling them out. 2. After mixing, I placed the bowl in the fridge for approximately 5 minutes to chill slightly. I find working with cooler dough to be easier and less messy. 3. DO NOT OVER BAKE...unless you like crunchy cookies. This can never be stressed enough.

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3 users found this review helpful