staceywatts Recipe Reviews (Pg. 1) - Allrecipes.com (1106258)

Country Pound Cake

Reviewed: Oct. 26, 2011

Love the texture of this pound cake. I added 1/4 cup of King Arthur Cake Enhancer to the batter. I made a 1/2 recipe in a loaf pan. Crust was perfect and the inside moist. Reminded me of Sara Lee. Next time I will use all vanilla instead of adding the lemon flavoring due to personal preference.

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Best Brownies

Reviewed: Oct. 19, 2011

Excellent recipe! I make this using Hershey's Cocoa. I did not use the icing recipe as listed but used Hershey's Perfectly Chocolate Frosting recipe that is on the side of the cocoa container. I halved the frosting recipe and it was perfect. I frosted the brownies while they were still warm and topped with some walnuts. Will be making this again and again!!! Better than the box kind.

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Chicken Pot Pie IX

Reviewed: Oct. 18, 2011

I made this recipe the following way. I omitted the celery due to personal preference. I used 1/4 teaspoon of celery salt since I didn't have celery seed and used a bit less regular salt. Everything else I made as stated. Next time I will add a cup of diced potatoes along with the carrots and peas. I prefer potato in my pot pie. I used ready made pie crust. The recipe was absolutely divine and will be the only chicken pot pie recipe I ever make. Yum!

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White Chocolate Macadamia Nut Cookies IV

Reviewed: Oct. 12, 2011

The BEST white chocolate macadamia nut cookie I have EVER ate in my life!!!!! The only thing I did different is add 1/4 cup of brickle to the batter because I have had other gourmet cookies that were made that way. I will NEVER make another recipe for white chocolate macadamia cookies ever again! I cooked mine for about 13 minutes and they were perfect!!!

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Blonde Brownies I

Reviewed: Oct. 9, 2011

These are AWESOME! I decided instead of chocolate chips to use a mixture of white chocolate chips and white chocolate candy corn M&M's. They were SOOOOO good! Will be making this recipe again and again!

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Pecan Praline Cookies

Reviewed: Oct. 5, 2011

Wowzers! This recipe is highly addictive and SO GOOD!!! I used real butter...you can't beat the flavor of the real stuff. I quartered the recipe so I wouldn't make so many I would make myself sick! I cooked the butter, brown sugar and cream of tarter to a full boil. I then removed from heat and added my pecans. I let it cool for about 5 minutes or so until it thickened up a bit then carefully spread over my graham crackers that I had lined in a parchment paper covered pan. I allowed to cool a few minutes in the pan when I removed the cookies from the oven then I transferred them to a wire rack. TIP: Break apart your crackers before lining pan. That way you can gently pull them apart after you remove them from pan to put onto cooling rack. I used regular keebler graham crackers i this recipe.

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Pumpkin Bread IV

Reviewed: Oct. 2, 2011

Wish I could give this more stars! It is out of this world good! I made it exactly as directed however I did add about a 1/2 cup of chopped pecans and I cut the recipe into 1/3's and made one big loaf. I used real butter and melted a couple tablespoons in the pan and used it to grease the pan well before putting in my batter. Made for a buttery crust. I had to cook for about 20 minutes longer than directed probably because of my cheap oven. The bread came out moist and dense on the inside and nice and crunchy on the outside. I will be making this over and over again! Perfect recipe for fall!!!

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World's Best Lasagna

Reviewed: Sep. 26, 2011

I made this recipe exactly as posted and it turned out phenomenal! I had just a little sauce left over. Next time I will double the mozzarella cheese. I love cheese and the extra cheese would improve an already stellar recipe. I used the best canned tomato products I could find which are the Cento brand. Do not leave out the fennel. It really does add a wonderful flavor to the sauce. This sauce would be perfect in any cooking application. It has such a great flavor! Thanks so much John for the great recipe! This is a keeper!!!

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Dad's Hamburger Gravy

Reviewed: Jun. 18, 2011

Love this recipe! I had this often as a child in Tennessee. My family always put it over toast. We have always heard it referred to as S*&! on a shingle!!! Too funny! Thanks for bringing back memories!!!

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Chicken and Stuffing Casserole

Reviewed: Jun. 17, 2011

Just as good as I remember it when my Mama used to make it for me growing up. I did make a couple changes. I used a 14 oz bag of cornbread stuffing mix and during the last 15 minutes of baking I drizzled 3 ounces of melted butter on top.

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Chicken and Stuffing Casserole

Reviewed: Jun. 17, 2011

Just as good as I remember it when my Mama used to make it for me growing up. I did make a couple changes. I used a 14 oz bag of cornbread stuffing mix and during the last 15 minutes of baking I drizzled 3 ounces of melted butter on top.

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Southern Potato Salad

Reviewed: Jun. 13, 2011

This recipe was delicious! I did modify this recipe based upon personal preferences. I exchanged chopped onion for the celery and used chopped bread and butter pickles instead of sweet relish. I also added another 1/4 cup of dill pickle.

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Southern Potato Salad

Reviewed: Jun. 13, 2011

This recipe as modified is fantastic and is the best potato salad recipe I have ever made!!!

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Rolled Dumplings

Reviewed: Jun. 8, 2011

These are the BEST dumplings recipe I have found. They don't fall apart and melt into the stock like a lot of dumpling recipes do. They are perfect! Thank you so much for sharing! I will be making these again and again!

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Garlic Spaghetti

Reviewed: May 26, 2011

5 stars as modified: I cut the recipe in half. Added an extra clove of garlic and omitted the oregano. I also doubled the cheese. These changes made this recipe absolutely to die for delicious!

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Garlic Spaghetti

Reviewed: May 26, 2011

Very simple yet absolutely flavorful garlic and cheese pasta dish that completely satisfies my appetite. Will be making this again and again!

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Amish White Bread

Reviewed: May 25, 2011

Wow! This is the BEST bread recipe I have found so far on this site. I half the recipe and put it in my bread machine and the loaf turns out perfect!!! Will be making this again and again!

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Refried Beans Without the Refry

Reviewed: Nov. 8, 2010

Great recipe as is however due to personal preferences I would reduce the black pepper to 1/2t next time. I did this recipe in my pressure cooker on high pressure for an our and the beans turned out great. Next time will pressure cook about 15 minutes longer to get the beans slightly softer.

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Hot Fudge Sauce

Reviewed: Oct. 29, 2010

Wow! Better than any Hot Fudge in a jar! I used FF Condensed milk and it still ROCKED!

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Divinity

Reviewed: Oct. 21, 2010

Made the recipe exactly as listed. It took about 20 minutes of mixing to lose most of the glossiness. I added chopped pecans the last couple minutes of mixing. This stuff is soooooo good!!!! Thanks for the great recipe!

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