marlakay Recipe Reviews (Pg. 1) - Allrecipes.com (1276948)

Honey Crunch Pecan Pie

Reviewed: Dec. 2, 2011

Don't get me wrong, this was quite delicious. The topping, however, wasn't really worth the effort. It didn't "pour" and I had to pick it out in clumps and place it around the pie. A big, sticky mess. And then the end result just wasn't really that much different than the standard recipe I've always used (mix all ingredients, pour into shell, bake). It does have more pecans than other pies I've made. YUM! But I think that can be accomplished without the "topping" hassle. JMO.

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Oatmeal Raisin Cookies

Reviewed: Oct. 12, 2011

Exactly what I was looking for! Slightly crisp on the outside with that satisfying chew on the inside. I didn't find the dough dry at all as other reviewers have stated. I'm ashamed to say it because it's typically a pet peeve of mine, but I did alter the recipe a tiny bit. I tried really hard not to add any spices, but in the end, I just couldn't do it. Oatmeal raisin cookies need spices, darn it! I added 2 t. cinnamon and 1/2 t. nutmeg. I also cut the shortening in half and then added 1/2 c. butter, but that's a change I'd make to any cookie recipe calling for shortening only. The flavor is always better that way.

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Fruit Pizza

Reviewed: Sep. 21, 2011

Not bad, but the marshmallow creme mixture was a bit bland. I liked it better after I folded in about 2/3 c. Cool Whip and some lime zest. For the cookie base, I used "The Best Rolled Sugar Cookies" from this site. Yum!

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Lighter Fettuccini Alfredo

Reviewed: Sep. 21, 2011

This was tastey, to be sure. Pretty rich, but that's kind of what you expect from alfredo. I added basil. Yum! And I skipped the garlic powder and just used more minced garlic. Next time, I'll add a bit more milk. It's a pretty thick sauce and I think I'd prefer it a little thinner. It's a keeper, though. Oh, and yes, neufchatel cheese, though strikingly similar to cream cheese, is NOT cream cheese. Less fat. Found in refrigerated section with the cream cheese.

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Spinach and Carrot Quiche

Reviewed: Sep. 2, 2011

Made this last night and LOVED IT! I admit to changing the recipe slightly by adding about 2/3 c. of skim milk. Without it, the mixture just didn't seem "quichey" to me. Had it not been for that, I'd have given it 5 stars. I followed the rest of the recipe exactly. We'll be eating this on a regular basis. YUM!

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Cheddar Cauliflower Quiche

Reviewed: Sep. 2, 2011

Made this last night exactly as written with the exception of using a frozen pie crust. It was just OK for me. I did not care for the almonds in this at all. But I generally don't care for nuts in savory dishes , anyway, so I should have known better and left them out to begin with. Aside from that, I just found it bland. The texture was nice and I love cauliflower so I'll probably give this another go, but with the addition of onions and more salt. Bacon or ham would probably be yummy, too.

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Campbell's Kitchen King Ranch Casserole

Reviewed: Aug. 23, 2011

Delicious and super-easy. In addition to the cheese on top, I put some over the first layer of ingredients before starting the second layer.

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All-Day Apple Butter

Reviewed: Aug. 23, 2011

YUM! Wish I could give this another half star because it truly is almost perfect. As written, though, this recipe is just too darned sweet (though delicious, to be sure). I reduced it to 3 cups and liked it even better. I used gala apples. I want to bottle some to give as gifts at Christmas time.

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Cha Cha's White Chicken Chili

Reviewed: Aug. 23, 2011

AWESOME! I'd give this one 6 stars if I could! Nice change from tradition chili. I have little ones so I cut the jalapenos and cayenne in half, which left just a bit of heat without making everyone gulp a cold drink between bites. The whole family loved it.

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Balsamic Roasted Red Potatoes

Reviewed: Aug. 13, 2011

Didn't love this, didn't hate it either. The flavor wasn't really "vinegarry", which I was worried about. But the aroma was very strong, which turned me off somewhat. That's balsamic, though, so I guess I should have expected that. Very easy, and not just the same old potatoes. My hubby and kiddos gobbled them up, so I'm sure I'll make them again.

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Quiche Lorraine I

Reviewed: Aug. 1, 2011

Easy and delicious! This is the first time I've made quiche and was crossing my fingers that it would turn out, and my family would like it because what a fun addition to our meal menus. Of six children, all had seconds except for the 6 year old twins. The only thing that kept me from giving this 5 stars was the crust was a bit soggy. Maybe the onions need to be cooked down more? Maybe skim milk isn't the way to go? Maybe the crust needs to be prebaked longer? Not sure, but I will be experimenting to see if I can find the solution. Also, I based on other reviews, I did increase the baking temp to 350* and they were done in about 50 minutes. Other than those minor issues, a VERY tasty dish that I will be making again.

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Cocoa Banana Bars

Reviewed: Jul. 22, 2011

Easy, moist, great presentation. I had 4 average-sized overripe bananas and just used all of those without measuring. It really is a cake - only bars if you happen to cut into bar shapes. The "chocolate factor" isn't quite pronounced enough, in my opinion. I think I'll try it again with some mini chocolate chips in the cocoa portion. Very enjoyable, though, and I will make them again.

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No Bake Cookies I

Reviewed: May 11, 2011

My mom used to make these. She called them chocolate haystacks. I was worried about these for a bit the first time I made them. After over an hour, they were still gooey and kind of greasy. A few hours later, though, they had set up just like I remembered. I like them better with 1/4 cup less sugar and 1/4 teaspoon salt added.

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Homemade Banana Pudding Pie

Reviewed: Apr. 16, 2011

I'll say right up front that this was DELICIOUS! The texture was very smooth. It was everything I was looking for. This will be the recipe I use from now on. However, it is waaaaaay too sweet. My bananas actually tasted tart next to the custard, it was that sweet. I'll cut back to 1 c. of sugar next time. It may need to be cut back more than that, but we'll see. I used skim milk, but was worried it would turn out a little thin so used about 1/4 c. less than asked for. I also added 1/4 t. salt, and used only half the butter. I suggest allowing the custard to cool to room temp before proceeding to the meringue step. It will help minimize condensation between the custard and meringue layers.

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Quick and Yummy Hummus

Reviewed: Apr. 4, 2011

Made this for my husband and he couldn't get enough! Basic, super-simple, yet tons of flavor. This will be our "go-to" hummus from no on.

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Farmhouse Barbecue Muffins

Reviewed: Apr. 4, 2011

A little sweet for my taste, but still good. I really made them for the kids, anyway, and they raved! Next time I will cut the sugar back by a tablespoon.

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Soft Chocolate Mint Cookies

Reviewed: Apr. 4, 2011

We enjoyed these. Very chocolatey. We added the Nestle mint chocolate chips. I don't think I would have liked them as well without them. Be aware that these do not spread much, if at all. I found it necessary to flatten a bit with the bottom of a glass before baking.

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Sweet-Potato Muffins

Reviewed: Apr. 4, 2011

These really did taste good, but they were waaaaay too dense for my taste. I don't know if it's maybe because of the starchiness of the sweet potatoes? I mixed and baked according to direction, with the exception of using only 1 cup of brown sugar instead of 1 1/8 cup. I do think they turned out how they are supposed to. I think I just like fluffier/cakier muffins. The texture of these was more like a cross between muffin and bread pudding. Very heavy. For a similar flavor profile in a more "muffiny" muffin, I recommend the "Morning Glory Muffins I" from this site. A couple of neutral notes - these took a bit longer to bake in my oven than the recipes states. Also, with a 6oz. ice cream scoop, I got 15 standard-sized muffins.

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Morning Glory Muffins I

Reviewed: Mar. 20, 2011

Mixed the recipe exactly as written the first time and they were WONDERFUL! So moist and rustic. My daughter made them for a fundraiser and they were a hit. Made mini-muffins the first time for sampling when collecting orders. Yum. When we filled the order w/ standard sized muffins (8 dozen, YIKES!), we did the following: cut the sugar back to 1 cup only (still PLENTY sweet); soaked the raisins in warm apple juice for about an hour before mixing in. They turned out BEAUTIFULLY! It didn't hurt the feelings of anyone in our house when we were left with about 10 after filling all the orders. These are crazy-good! Just a note, they don't rise a whole lot so we found we could fill the muffin cups (we used the foil "papers") almost to the top without them overflowing. We used a 1/4 c. ice cream scoop and got about 15 muffins per recipe. This is a bit subjective and could change depending on the size apple you use (ours were about baseball size) and whether or not you soak your raisins like we did. Timesaving hint: use your food processor to do the carrots, especially if making multiple batches. If you don't prefer larger apple chunks, the food processor would work for those, too.

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Cranberry Zucchini Bread

Reviewed: Mar. 13, 2011

Top notch! Made it in a buttered and floured bundt pan and it turned out oh-so-delicious. Substituted 1 c. whole wheat flour for 1 of the cups of white flour. Cut the sugar back to 1 1/2 c. Used 1/2 c. oil and 1/2 c. unsweetened applesauce. Everyone, including the kids, loved it. Most of us thought it would be even better with another 1/4 to 1/2 c. cranberries added. Definitely worth making again and again.

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