OhioKEE Recipe Reviews (Pg. 1) - Allrecipes.com (13141183)

Candy Cane Cookies III

Reviewed: Dec. 15, 2011

It is rare that I give such a low mark, but these were quite a disappointment. I divided the dough in half and colored part red. Forming the "rope" and twisting was not obvious to me.... and mine were extremely time consuming and not very pretty. I found a video on Joy Of Baking that shows the twisting technique. However, I don't think it is worth all the effort. The taste was "so-so" in my opinion.

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Gingerbread Men

Reviewed: Dec. 9, 2011

Excellent for KIDS! We did this with a 3 and 5 year old with good success. I had divided the dough into three sections and wrapped individually and chilled overnight. They warmed up quickly and kids rolled their own on parchment paper. They tore away the excess dough and used a spatula to put them on the cookie sheet. We made smaller sized cookies (4 inch and 2 inch) and baked them at 400 for 6 minutes. The thickness and size must be considered for baking time. Kids decorated by dipping candies in frosting and sticking to the cookies. Quite a successful project!

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Sweet Potato Casserole IV

Reviewed: Nov. 28, 2011

I used reviewer's suggestion of 1/2 cup of sugar. It was perfect for our tastes! I also cut back on the sweet topping amount. The eggs, milk, butter made it creamy and a dash of nutmeg enhanced the flavor. We loved it.

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Apple Bundt Cake

Reviewed: Nov. 10, 2011

Loved this! I've made it twice already. I used other reviewers comments and chopped 3 cups (not 2) apples finely, split sugar to half white/half brown, split oil to half applesauce/half oil, and added a little bit of cloves. In my oven, 55 minutes was enough, so watch the timing carefully. I carefully greased and floured my Bundt pan. After cooling 15 minutes, it came out perfectly. I dusted it with powdered suger. I'll also note that it is even better on the second/third day!! Great for fall!!

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Kentucky Biscuits

Reviewed: Nov. 9, 2011

so light and fluffy. I LOVED shaping them into a rectangle and scoring them before baking. Actually I made mine rather small.... very cute AND delicious!!

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Seven Layer Salad

Reviewed: Nov. 4, 2011

Traditional family dishes give you an opportunity to share wonderful family stories associated with the foods. For Seven Layer Salad, I'll just say that the instructions should include the phrase "Toss before serving." One time my sister-in-law prepared this in advance so that my brother would serve it to the family gathering (she was going to be arrive late). Well, my brother served the children a "spoonful" such than one got the bacon, one cheese, one lettuce, and my son (who will never forget it) got only mayo!! This story is ALWAYS retold when the salad appears and we laugh again and again. Regarding the recipe, I agree that 1/2 mayo and 1/2 sour cream tastes better.... but be sure to toss the salad!!

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Dianne's Pumpkin Cookie Cups

Reviewed: Oct. 21, 2011

This is fun to make with excellent results. I followed the recipe exactly omitting the nutmeg in the cookie dough. I was very careful with the timing. My suggestion is to plan ahead and be ready because you have to work fast to get the indentations for the cups. My mini-muffin pans are of two different sizes and I had to find "things" that would fit to make the cavity in the hot dough. Dianne suggests a metal measuring tablespoon, but do try it first to make sure it fits in the mini-muffin tin. I had to improvise, but I did get it done. Also, be ready to coax these out of the muffin tins. I have a high temperature spatula that I used to loosen them up. When they move out, you'll smile and say "how cute." The filling is rather sweet, but since these are small you don't eat too many of them, I think my guests will enjoy them. I piped the filling into the cookie cups, smiled and said "how beautiful." I now have mine in the freezer as I prefer to make these types of things ahead of time. I may consider some different fillings too. These are SO MUCH BETTER than any you may have tried with prepared cookie dough (waayyy too greasy). Thanks, Dianne.

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Shepherd's Pie VI

Reviewed: Oct. 19, 2011

Oh my...this is the best hamburger meal I've made in quite some time. A few months ago we went to an Irish restaurant where my husband ordered Shepherd's Pie that was "horrible" in his opinion. I decided I'd look for a good homemade recipe. This was it! He said it was 10 times better than ANY he'd ever had. I read many of the reviews and added the Worchesteshire sauce, minced garlic, doubled the ketchup and used mixed frozen peas, carrots, and corn. I did not add the gravy mix because I thought the flour/beef broth would be fine. As I sauteed the meat mixture it was beautiful and very tasty. I made real mashed potatoes. I wanted to make smaller servings, so I divided mine into six single serving sized bowls. We ate some and froze the others for a quick tasty and healthy meal. THANKS Jacquie!!

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Baked Chicken Nuggets

Reviewed: Aug. 25, 2011

These are definitely "good" but I was expecting more. I placed the nuggets on a rack on a cookie sheet (as other suggested) but the crumbs fell off and burned in the over causing quite a smell. They were tender but not as crispy as I anticipated. Our grandchildren didn't care much for them. Next time I won't use the Italian Style bread crumbs, but rather plain bread crumbs.

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Cream Cheese Chicken

Reviewed: Jul. 20, 2011

Quite tasty and will make again. I wanted something that I could prepare in the morning and bake when guests arrived. This was perfect. I used the tip of adding spinach for color and I did chill the cream cheese mixture before rolling up. I dipped the meat rolls in the sugar/mustard sauce and rolled in chopped pecans. The flavor blend was excellent! I served these with fresh tomatoes in a caprese salad with cibatta bread.

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Insalata Caprese II

Reviewed: Jul. 20, 2011

I cut these in half and wrapped them in a lettuce cup which was easy to eat and totally delicious. Whenever guests have these, the conversation turns to the delicious food in Italy! Be sure you use fresh tomatoes, fresh mozzarella, garden basil, sea salt and freshly ground pepper. Let it marinate in the fridge for at least an hour. Mmmmmm!

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Red Velvet Cupcakes

Reviewed: Jul. 7, 2011

Sour cream always gives chocolate cake a wonderful light texture! I made the recipe as suggested EXCEPT that I omitted the artificial red food coloring. I don't understand why people want a red chocolate cake. Instead, I added an extra amount of milk so the total liquids would be right. These tasted great and disappeared. I used a raspberry cream frosting and also carved a small hole in the cake and inserted a fresh raspberry inside the cake. My daughter appreciated these for her birthday!

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Lemon Cheesecake Squares

Reviewed: Jun. 21, 2011

Wow! Just fantastic recipe! After reading the other reviews, I made just a few adjustments. I lined my pan with parchment paper because this type of crust can stick. I used butter in the crust and a generous amount of raspberry jam (I warmed it a bit first). All my ingredients for the cheese layer were a room temperature and blended nicely. I watched it carefully so that it was still "jiggling" when I removed it from the oven and let it cool slowly. Then I put it in the fridge for several hours. I cut the whole recipe into small squares (2-3 bites) and froze half of the batch for later. To serve (after thawing) I put a dollop of whipped cream and a fresh raspberry. BEAUTIFUL and DELICIOUS. Next time I might swirl a bit of raspberry Jam though the cheese layer for a different effect. The recipe is great and you can be creative with the trimmings.

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The Best Meatballs

Reviewed: May 17, 2011

These are the best meatballs I've ever made! In fact, amazing. I used ground beef and ground pork in a 2:1 ratio but not the ground veal. Also I used the Italian style bread crumbs and baked the meatballs as others have suggested. They were light and flavorful. Will definitely make again. Thanks!

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3 users found this review helpful

Cream Cheese Tart Shells

Reviewed: May 12, 2011

I made this in three tart sizes: the mini-cupcake pans, the "muffin top" pans and the regular cupcake pans. I baked them 15 minutes at 325, unfilled. Nice, flaky crust and you do not need to vent and weight as with regular pie crust. I suggest working the dough so it is rather thin and up the sides of the mini and muffin tins. For the muffin-top pan, I just spread it to fill the space. Each shape is good for a purpose. Minis filled with something like PASTRY CREAM from this site or a fruit filling. The larger ones would be better for salads for more savory fillings. Overall, though, this crust is outstanding and so very versatile.

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Delicious Ham and Potato Soup

Reviewed: Dec. 17, 2010

Truly an outstanding recipe. I made it essentially as directed. I did have a ham bone, so I included that in the stock pot. Also added some peas for color and garnished with cheddar cheese and bacon. It was wonderful the first night and EVEN BETTER the second night. Will make again for sure.

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Chewy Cocoa Brownies

Reviewed: Oct. 30, 2010

These were simply "the best." I made them according to the recipe except that I used a 9x9 pan with the insert that cuts the brownies. Watch baking time closely. In my oven, they looked "done" after 21 minutes. DO NOT OVERBAKE. They were great the first day and even better the second. Loved them

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Easy Fruit Cobbler

Reviewed: Aug. 9, 2010

So simple and very tasty. Mine turned out just perfect. I wonder if the person who had a problem with the sides browning before the middle was done did not have an even layer of fresh peaches. I used thinly sliced fresh peaches and made sure they were evenly distributed on the top.... not all in the middle. Also I used a round baking dish, so mine looked just like the photograph! I'll certainly be making this again.

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Mrs. Sigg's Snickerdoodles

Reviewed: Jul. 23, 2010

Outstanding. I think the mix of butter/shortening gives it a firmer texture so these do not spread out while baking. I was careful to cream the mixture slowly to get a good fluffiness. I used a 3/8 inch size scoop that made the balling so easy and quick. The taste was PERFECT with blend of chewiness, flavor, and sweetness. Look no further, this is the best snickerdoodle recipe!

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Buttermilk Pancakes II

Reviewed: Jul. 17, 2010

The BEST pancakes! Knowing that the recipe was large, I froze them and used for a quick breakfast with grandchildren. I made them small, about 2 inches in diameter on my electric griddle. Some were plain, some with blueberries, and some with chocolate chips. A real hit with all my family, kids and adults.

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