JENNY23315 Recipe Reviews (Pg. 1) - Allrecipes.com (1430745)

Ham 'n' Swiss Rolls

Reviewed: Sep. 9, 2010

I just didn't care for the crescent roll taste with the ham.

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Pastry Cream

Reviewed: May 23, 2010

I used this recipe for the filling of a marble cake and it tasted great. Will use again.

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Honey Glazed Ham

Reviewed: May 23, 2010

This ham glaze really made our Easter dinner. Will use again in the years to come.

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I tried this recipe because it sounded similar to a dip my husband and I had at a restaurant recently that was delicious. I followed the recipe exactly, and it tasted wonderful. And very much alike to the dip we tried at this restaurant. I made baked tortilla chips from freshly made flour tortillas, which were great paired with the dip. Will definately make again and again.

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Peanut Butter Bars I

Reviewed: Apr. 5, 2010

I wanted to try a no-bake recipe and decided to try this one because I had all the ingredients and my husband is a bit of a peanut butter fiend. Having read some of the reviews that stated these we better than Reese's peanut butter cups, I didn't think that was even possible (I love Reese's!). I followed the directions and ingredients exactly. To make the graham cracker crumbs I put two packages of graham crackers in the food processer (I think that was about 20 graham crackers) and measured out the 2 cups worth. Its important to have finely crushed graham crackers. I used Jif creamy peanut butter. For the chocolate, I did substitute Hershey kisses for 1/2 cup of the chocolate chips because I didn't have enough, but honestly I loved the taste the kisses gave to this recipe. I refrigerated the peanut butter "crust" for about 15 minutes before spreading the chocolate mixture on top. These really were better than peanut butter cups. They are soooo good. The only problem I had was the peanut butter crumbling when trying to remove from the pan. I think this could be fixed by pressing it down more with a spatula and lining the pan with parchment paper. I am thinking of making this recipe into peanut butter cups using mini muffin liners. I will be keeping the Kisses in this recipe though, they give it a really good flavor.

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Sue's Oatmeal Macadamia Nut Cookies

Reviewed: Mar. 22, 2010

A friend of my husband had requested me to make him oatmeal macadamia nuts, which led me to find this recipe. I changed a few things based on other reviewers' comments and what I thought would make these better. First, I used 1/2 cup of butter and 1/2 cup of shortening instead of the full cup shortening. I also used 3 large eggs. I upped the vanilla extract to 2 teaspoons and added a 1/2 teaspoon of cinnamon. I did also end up adding about a tablespoon of milk to make the dough a better consistancy. I made drop cookies instead of freezing them. The guy I made these for absolutely loved them. I, who am a sweet lover, thought they were a bit bland and would probably increase the cinnamon if I made them for myself. I have to give 5 stars even if I did make some changes because Oatmeal Macadamia Nut cookies aren't very popular and I would've been in a rut without this recipe. Thanks!

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Strawberry Cake from Scratch

Reviewed: Mar. 19, 2010

Delicious! Everyone loved this cake. I used a recipe for cream cheese filling and used strawberry flavored cream cheese for the middle filling, and then iced with buttercream frosting. Yum!

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Cookie Balls

Reviewed: Feb. 28, 2010

DO NOT USE OVERSTUFFED OREOS! I made two batches of these, one with regular Oreos and one with Overstuffed Oreos (the grocery store I went to only had one box of regular left). I made the first batch using the Overstuffed Oreos. I followed the recipe's directions exactly, but found when I got to the step of forming the balls, they wouldn't keep their shape. So I actually ended up having to put them in globs on wax paper and freeze them. Meanwhile, I tried the regular Oreos hoping for some better results. No problem with that batch. So save yourself a headache and buy the normal Oreos. 'Nough said. Thanks for a yummy recipe. They are a bit too sweet for me to have more than one (not to mention the calories!), but they were a hit for my husband's work crew.

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Southwestern Chicken

Reviewed: Jan. 23, 2010

very flavorful! I used to buy the pre-cooked southwestern chicken strips from the store to add to my fettuccini alfredo and wanted to make my own so I tried this recipe. It was very good and much better than store bought. thanks for the yummy recipe!

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Easy Slow Cooker French Dip

Reviewed: Jan. 21, 2010

I have made this recipe twice now. The first time it turned out okay. I recently made it again, and it turned out fantastic. I followed the recipe exactly, but took the advice of one of the reviewers about taking the meat out of the slow cooker, allowing it to cool, slicing it, and throw it back in. I did that right before whipping up my mashed potatoes which gave the meat enough time to soak up those juices. I used French sub rolls. Be sure to toast your rolls so that your sandwich isn't too soggy... the crispiness of the french rolls was wonderful paired with the meat and au jus dip. I also used mozzerella cheese in place of provolone. This recipe is much easier than it should be for the excellent results you get. Thanks!

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Sweet Coated Pecans

Reviewed: Nov. 20, 2009

YUM! This turned out great! A month ago, I had never tried a pecan in my entire life, until we went to a holiday bizarre and a woman gave me a sample of a candied pecan. It was so good, that I wanted to find a similar recipe to make myself. This is it. Fantastic. I took other reviewers' advice and used 1/2 cup of white sugar and 1/2 cup of brown sugar, and substituted vanilla extract in place of the water. Thanks for a great recipe!

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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 20, 2009

WOW! This fudge is AMAZING! It is so creamy and smooth, and not overly rich either. I followed the recipe exactly, but I took other reviewers' advice about the cook time. After I started timing I stirred constantly for 6 and a half minutes. The mixture looked a bit like gravy. Be sure to have the chocolate chips, nuts, and vanilla measured and ready to go because once you get to that step, you need to work fast. For the nuts, I chose to use walnuts, which were excellent. I was kinda concerned after I combined all the ingredients and was about to put in the pan to cool because it wasn't "pourable". It was like a big chocolatey marshmallow glob, but it was fine. Just smooth it into the pan with your spoon. Thank you so much for this fantistic recipe. This was my first time making fudge and this will be my go-to recipe for years to come. :)

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BBQ Pork for Sandwiches

Reviewed: Nov. 17, 2009

this is an excellent, simple recipe, and once you find your go-to bbq sauce recipe or brand this will be an all time favorite. i personally like these sandwiches best served cold but are delicious either way.

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Red Skinned Potato Salad

Reviewed: Nov. 17, 2009

after following the directions and ingredients as the recipe stated, i changed a few things to my liking. first, the potatoes need to boil for at least 20 minutes, otherwise they are still too raw. i like a lot of eggs in my potato salad, so i actually doubled those. i would also reduce the amount of onions a 1/4 cup and instead of chopped celery I would use a tbsp of celery seed. i ended up using light mayonnaise and more than the recipe calls for. i also used a little miracle whip too. i was surprised it didn't call for any mustard and like this recipe better with 1 tbsp of dijon mustard added. finally, add a dash or two of paprika, garnish with sliced eggs and paprika, and its perfect. this was a good starter recipe for me and i think the red potatoes are key to the classic potato salad taste.

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Chantal's New York Cheesecake

Reviewed: Nov. 17, 2009

this is a really good cheesecake. the only thing i might change next time would be the amount of vanilla extract. it seemed to much... tasted almost like vanilla ice cream. very good though, will make this again!

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Burgundy Pork Tenderloin

Reviewed: Nov. 17, 2009

this recipe is fantastic! i used boneless pork chops instead of the ternderloin because it was leaner, and used celery seed instead of chopped celery, but this was still excellent. the results kind of smell and look like salsbury steak because of the gravy mixture, but it is excellent. will definately be making this again! thanks for the great recipe!

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Spinach Enchiladas

Reviewed: Nov. 17, 2009

this was a good recipe. i used less spinach and added some shredded chicken to the recipe, but it was still a bit too much spinach for me and my hubby. for the chicken, i just used a boneless, skinless breast and used a recipe from this site (blackened chicken). i also used hot enchilada sauce and shredded pepper jack instead of montery jack because we like it spicy. will definately make again, but will use less spinach.

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Banana Sour Cream Bread

Reviewed: Sep. 8, 2009

Wow! This was great banana bread. It was a painful hour of waiting for the loaves to bake--the smell was making my mouth water! The sour cream makes it very moist without a sour cream taste. I followed the recipe and directions exactly except I covered the loaves with tin foil 20 minutes before they were done baking to prevent the tops from being to well done, and I used only five bananas because one of them had gone bad and I only had six. I also whipped the bananas with a hand mixer, and sprinkled the extra cinnamon-sugar mixture I had left on top of the loaves before putting in the oven. Thanks for the wonderful recipe!

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Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: Aug. 25, 2009

This is a pretty good recipe. My husband said it tasted like "light lasagna". I did make some changes base on other reviewers' suggestions. First, I used penne noodles instead of shells. I thawed the frozen spinach for just 5 minutes by letting it sit on the counter, then sauteed it with minced garlic, parsley, Italian seasonings, and a dash of red pepper flakes. I mixed the bread crumbs with the olive oil and eggs before mixing with the noodles and spinach. For those who said the eggs and bread crumbs sounded odd, you do not taste them they just help to hold everything together. It may go without saying, but use a bowl with a lid to toss the ingredients around in... its much easy to just shake the bowl then to mix all the stuff together with a spoon. For the cheese, I used only 2/3 of the bag of chedder, and 1 and 1/4 bag of mozzerella. I also added 1/4 cup of parmesan. I covered the casserole with greased aluminum foil before putting in the oven and baked for 40 min. After the 40 min., I removed the aluminum foil and baked for an additional 10 minutes and then let it cool on the counter for 15 minutes before serving.

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Sweet Restaurant Slaw

Reviewed: Aug. 22, 2009

This is a great cole slaw recipe! Better than most any restaurant's, and I have the comfort of knowing EXACTLY what goes in it. Thanks so much, I love it!

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