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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.

Cinnamon Bread Delight

Reviewed: Apr. 14, 2006
Excellent recipe! Even with the changes, it was delicious and has stayed moist for several days. I halved the sugar with Splenda to lower the calories and used a small pkg. of pudding mix (all I had), and increased cinnamon to 1Tab. (I love cinnamon!) Also, I ommitted the cinnamon sugar step after reading the reviews and added 1 C of plumped raisins (a very good addition). Since it turned out so well, I will continue making it with my changes. Thanks for the recipe!
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3 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Crustless Cranberry Pie

Reviewed: Apr. 2, 2006
Love this pie! Totally different from anything that I have ever made/eaten! Beautiful presentation with the contrast of red & white. I even lowered the calories by using half splenda for the sugar, and it was delicious. I plan to try this with blueberries - may add a little lemon zest with this version. Thanks for the recipe!
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32 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.

Baked Cream Corn

Reviewed: Mar. 21, 2006
I rated this a 3 because the onion, garlic, and celery flavors mask the lovely corn flavor. Added an extra tablespoon of instant flour, and it still "wept" a little. Very good warmed up in the microwave the next day. I will make it again without the seasonings and will add either a little more flour OR an extra egg to thicken it up just a tad more.
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21 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.

Pineapple Sheet Cake I

Reviewed: Mar. 13, 2006
Delicious cake! It is much better the second day so make it a day before you serve it for the best flavor. The changes that I made to lower the fat and calorie contents were halving the sugar in both the cake and topping with Splenda and using 4 oz. pureed bananas (baby food) and 4 oz. canola oil for the fat. I toasted the chopped pecans at 350 for 6 mins. to develop their full flavor. Thanks, Jackie, for sharing this wonderful recipe!
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Tomato Barley Soup

Reviewed: Feb. 26, 2006
Nice. Bright and sort of sweet. I didn't have fresh tomatoes so just stuck with canned. Added cabbage towards the end and a dash of chili powder.
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5 users found this review helpful

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Cooking Level: Intermediate

Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.86 star rating.

Grammie's No-Crust Apple Pie

Reviewed: Feb. 26, 2006
This is more like apple crisp than pie, but it was very good. I halved the ingredients as I was the only one eating it, used Jonagold apples, and Splenda to sweeten the filling. Forgot the butter but did not miss it. Still very good warmed up with a scoop of healthy vanilla ice cream.
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2 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.

Caroline's Chocolate Fudge Frosting

Reviewed: Feb. 23, 2006
I have been using this frosting recipe for almost 50 years! If you want a "bittersweet" frosting, leave off the vanilla. I do not add it anymore, and we like it better. Can easily add another square of chocolate for even fudgier frosting. I often halve the sugar & butter and use 2 sqs. of chocolate for 13X9 cakes. Save a lot of fat gms. and calories, and my husband never knows the difference. If you make a layer cake, you must use the full recipe. I usually need only 1/3 C milk for the right consistency. Whip the frosting on high for a couple of mins. to make it fluffier.
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104 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.

Family Casserole

Reviewed: Feb. 13, 2006
Excellent dish! Very colorful! As usual, I made a few changes. Omitted the step of sauteeing in butter (omitted it entirely to save fat and calories) and sauteed in a little water flavored with Butter Buds. Also, added 1/2 of a green pepper - chopped for extra color and another flavor. Used cream of mushroom instead of celery soup as there was already quite a bit of celery in the dish. Added a jar of well-drained pimientos for more color (made a big difference in eye appeal). Added 1/2 tsp. of Mrs. Dash which I love and used cheese that had only 50% fat. Topped it off with fresh soft bread crumbs moistened with a little heart-healthy margariine. Thanks, Sherry for sharing your family's recipe. Maybe the next person to inherit it will add pimientos!!!!
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0 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

Tomato Soup I

Reviewed: Feb. 5, 2006
Delicious soup! I did not have a large can of tomatoes so subbed one 14 oz. can of plain diced tomatoes and one with garlic & olive oil. I also doubled the amount of onions and used the dehydrated type. Also added 1 tsp. dried basil, 1/2 tsp. all-purpose herb seasoning, 2 Tab. dried parsley, and 1 tsp. salt. Because of my cholesterol issues, I subbed fat-free half & half for the whipping cream. Result was truly delicious! Try this low-fat version; you are sure to love it.
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Best Bread Machine Bread

Reviewed: Jan. 28, 2006
I held my breath when I took the dough out because the directions are completely different from the manufacturer's. I used the dough only cycle, rapid rise yeast, and canola oil. Bread turned out perfect! When I lifted the dough out of the bread pan, I knew it was a winner by the way it felt. Baked it in a buttered 9" aluminum loaf pan for 30 mins. at 375. Brushed the top generously with melted butter before baking it which prevented the flakes. Did tent it with foil after 20 mins.s to prevent overbrowning. I was absolutely thrilled with the results! The recipe that came with my machine is no match for this recipe!!!!! Will NOT make it again. WILL make this recipe over and over.
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.

Sock It to Me Cake IV

Reviewed: Jan. 26, 2006
Made this cake yesterday, and it is fabulous! Husband ate 2 huge servings! Only subs I made were toasted walnuts (heart healthy) instead of pecans and plain nonfat yogurt instead of fat and calorie laden sour cream. Cake was very moist, flavorful, and simply delicious! I will not feel guilty eating it with these healthy changes.
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21 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Honey Bun Cake I

Reviewed: Jan. 23, 2006
This recipe makes a very moist, flavorful cake. My husband loves it, and he usually wants chocolate. Cutting the vanilla to 2 tsps. in the glaze cuts down the sweetness and makes it just about perfect. I used lite sour cream, and it worked out perfectly. Next time, I will cut back the oil to 1/2 C as it is simply TOO moist. Made it 2 days ago, and it is 3/4s gone. I have only eaten 1 average-size serving. That tells you something!
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2 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

A-Number-1 Banana Cake

Reviewed: Jan. 21, 2006
I had 4 overripe bananas and decided to give this recipe a try. Delicious & very moist. I added 6 oz. semi-sweet chocolate chips and frosted (not really necessary) it with our favorite deep chocolate frosting. My husband loved it! He refuses to eat cakes that are the least bit dry so this one is a keeper! Thanks for sharing the recipe.
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2 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.

Cafeteria Carrot Souffle

Reviewed: Dec. 29, 2005
I made this dish for Christmas dinner, and it was enjoyed by my family. It was light and fluffy and melted in your mouth. Next time, I think I will add a little cinnamon, though. I used Splenda instead of sugar, and no one knew except me! Will make often!
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6 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.

Justin's Hoosier Daddy Chili

Reviewed: Dec. 8, 2005
Hot Dang! This is some good chili, even for a Yankee in Indiana, Ha. Be careful with the cayenne though, I made a double batch and put a T in it and burned for days. Next time I'll use kidney beans, more meat and less broth.
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2 users found this review helpful

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Cooking Level: Beginning

Home Town: Columbia, Mississippi, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.

Hamburger Buns

Reviewed: Nov. 27, 2005
These are excellent buns! Halved the recipe and used fat-free, lactose-free milk (a must for my husband), and 1 C of whole wheat flour. They were delicious - even when I accidentally baked the first panful at 400 (forgot to turn oven down when I put rolls in). I got 6 very large buns and 4 average size buns out of the halved recipe. Great with our burgers. I split, buttered, and toasted one of the very large ones for breakfast this morning. Wonderful! Will make again and again. Thanks for sharing this recipe!
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2 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

Spiced Apples

Reviewed: Nov. 26, 2005
I have been making a version of this for about 15 years. It is beautiful and delicious! I do not add the sugar & lemon juice (really not necessary) and cook the apples & candies in a large, heavy skillet on top of the stove. Just cook until tender and mash them slightly - be sure and leave some chunks for texture. Had eaten something similar at one of my husband's class reunions and decided to try making it myself. Really dresses up a holiday plate! The spices in the candy are perfect for the apples. You can increase/decrease the color and spiciness by controlling the amount of candy you add. Do try and enjoy! You will not be sorry!
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52 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.83 star rating.

Libby's® Famous Pumpkin Pie

Reviewed: Nov. 25, 2005
I have used this recipe for almost 50 years. You simply cannot improve on this filling! However, I do not like soggy pie crusts so I solved this problem years ago by adding 1 Tab. instant flour to this filling and making it "crustless." The consistency is still just as creamy, and it slices beautifully. Just be sure and butter your pie plate. I bake it at 350 for 55 mins.(center should be set and when pie is shaken gently, should not jiggle.) Saves a LOT of calories and fat grams! I make this pie all year round - not just during the holidays. Try this method; it will work for you!
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142 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.

Sunday Dinner Rolls

Reviewed: Nov. 24, 2005
Wonderful textured rolls but lacked that buttery flavor we love in our rolls.! The dough was so soft that I could not roll it out and cut it into triangles. So I made balls(these spread out beautifully) and finally scooped the rest of the dough into muffin pans (these did not rise as well). Next time, I will use butter, eliminate 1/4 C liquid, and use milk instead of water (should be less sticky). They are wonderfully light and airy!!!!!!
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29 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.

Donna's Spanish Bars

Reviewed: Nov. 23, 2005
This is - quite simply - gingerbread! Sorry, but this should not be classified as a bar cookie. It is, however, good, moist, delicious gingerbread! Will serve it cut in squares with a lemon or orange sauce. I used 1 C brown sugar & 1 C Splenda and subbed Canola oil for shortning. Turned out perfect!
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5 users found this review helpful

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Cooking Level: Expert

Home Town: Joanna, South Carolina, USA
Living In: Hattiesburg, Mississippi, USA

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