Jenny Recipe Reviews (Pg. 1) - Allrecipes.com (10061330)

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Boilermaker Tailgate Chili

Reviewed: Feb. 23, 2014
Best chili recipe I've tried so far. I really like the flavor added from the beer-- we used a full cup of Yeungling amber lager. There are many ingredients, but getting a pre-chopped bell pepper blend and using a can of green chiles removed some of the chopping work for me. I sauteed my peppers and onions after cooking the meat, and I omitted the celery. After browning the meat and vegetables, everything cooked in my crockpot for a few hours, went into the fridge overnight, then heated in the crockpot again the next day until it was time for dinner. I worried it would be too spicy based on some reviews, but it wasn't at all. I might even add more cayenne or Tobasco next time. My husband has never loved the chili I've made before, but he and our dinner guest both thought this batch was great. This will be my standard chili recipe now.
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 2, 2013
The best pumpkin bread I've ever made! It's sweet and spicy with a mild pumpkin flavor, and the texture is that of a moist muffin. I'm certain I'll use this recipe at least once every holiday season. I had allspice on hand instead of ground cloves, and I doubled my spices and added a teaspoon of Mexican vanilla. My two 9x5 loaves were not done at all after 50 minutes-- I baked them for closer to 1hr 15 minutes total. I froze one, but my husband says I should have just left the spare loaf out on the counter because we've already eaten a large portion of the first loaf. I planned on making a cream cheese frosting, but it's wonderful on its own. Fantastic recipe!
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Too Much Chocolate Cake

Reviewed: Feb. 24, 2013
Wonderful for chocolate lovers! I used mini chocolate chips to keep them from sinking. Very moist, rich cake that's perfect with vanilla ice cream.
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Gooey Butter Cake III

Reviewed: Aug. 5, 2012
Awesome! Couldn't be easier. I made this for the first time and used lemon cake mix, omitting the vanilla from the crust. I also only used one egg in the crust. It was a wonderful dessert-- reminiscent of soft lemon bars. Delicious hot out of the oven and still great after sitting in the fridge for a couple of days. Thanks for the recipe!
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1 user found this review helpful
Photo by Jenny

Honey Bun Cake I

Reviewed: May 13, 2012
I made two of these for Mother's Day and followed the directions closely. I made one in a 9X13 pan and one in a Bundt pan. They were both so easy to put together, baked up perfectly, and Mama, Mama-in-law, and everyone else raved about it. Next time I will cut the brown sugar to 3/4 cup, but no one complained and it was gobbled up. Great, simple recipe. I'll be making this again for sure!
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3 users found this review helpful

Thai-Style Peanut Sauce with Honey

Reviewed: Apr. 15, 2012
Great with noodles and chicken. I used chili paste instead of the red pepper flakes for a little extra heat.
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4 users found this review helpful

Home Style Macaroni and Cheese

Reviewed: Apr. 9, 2012
Never cooked homemade mac and cheese before, but this was easy and turned out great. The family loved it at Easter lunch. I did read other reviews and used double the amount of elbow noodles, added a cup of blended Italian cheeses, added some garlic powder and cayenne pepper, and used one cup of milk with a half-cup of heavy cream. My sauce was really thick and gooey. I assembled the noodles and sauce in the dish and set it in the fridge overnight. I added 1/2 cup of breadcrumbs and extra cheddar to the top in the morning before I baked it. Turned out great... thanks for the recipe!
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3 users found this review helpful

Kerri's Holiday Punch

Reviewed: Dec. 15, 2011
Loved it! I used raspberry lemonade concentrate to give it the pink coloring and also added maraschino cherry juice as other reviewers did. I froze the cherries in lemonade in a mini-cupcake tin and used them as ice so the punch wouldn't get watered down. It was a great blend of tart, sweet, and fizzy!
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5 users found this review helpful
Photo by Jenny

Candy Corn Butterfingers

Reviewed: Oct. 16, 2011
Awesome! It doesn't get any easier. I didn't want to make a huge batch, so I measured 1 cup of candy corn and about 3/4 cup of peanut butter. I used semisweet baking chocolate as that's what I had, but I look forward to trying this recipe with white candy coating for Christmas.
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2 users found this review helpful

Chocolate Fudge Cookies

Reviewed: Oct. 9, 2011
Easy and an awesome chocolate fix! I made mine with white chocolate chips, added a little vanilla, pressed the dough balls down a little with the back of a spoon, and baked them for 12 minutes. I was skeptical, but they taste rich and chocolaty with a soft, chewy texture. Thanks for the idea!
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4 users found this review helpful

Country Apple Dumplings

Reviewed: Sep. 11, 2011
I love the idea of this recipe, and while I normally enjoy crescent rolls, their flavor overpowered everything else. It made for a strange aftertaste. I used Sprite, half brown sugar/half white sugar, increased the cinnamon, and added a dash of nutmeg. It was fragrant while baking and was beautiful and sticky golden-brown on top after I pulled it out of the oven, and I so wanted to love it. I'm sure I would have if not for the strange crescent roll taste-- the apples and glaze were quite good. I'll try it with premade pie dough like another user suggested.
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Grilled Italian Chicken

Reviewed: Sep. 3, 2011
Easy and great! Didn't have teriyaki sauce, but the light Italian dressing I used gave the chicken the perfect amount of flavor. I simply poured as much dressing as I thought I'd need for two chicken breasts into a Ziploc bag, poked some holes in the breasts with a fork, then threw them in the bag with the dressing for an hour. I cooked them on my George Foreman grill, cut them into strips, and they were great over fettucini alfredo. Thanks for the easy marinade idea!
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Peanut Butter Chocolate Chip Cookies

Reviewed: Aug. 28, 2011
I followed the recipe closely and these cookies are fantastic. I only had smooth peanut butter and quick-cooking Irish oats, but my husband especially loved the dimension the oats added to the cookies. I didn't chill the dough at all even though it looked somewhat runny, and they spread beautifully. I made them yesterday, but they're still soft and moist after a night in the cookie jar. Will be using this easy recipe again for homemade cookies. Thanks!
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Beefaroni

Reviewed: Aug. 21, 2011
This is an easy, filling dinner if you just season things to your taste. I sauteed onions and minced garlic in olive oil and white wine before adding my beef to the pot, and I seasoned the beef with salt, black pepper, red pepper, and garlic powder. After draining the browned beef, I mixed in a jar of pasta sauce and added Italian seasoning, basil, and more minced garlic. After the macaroni noodles were done, I drained and returned them to their pot, mixed in the butter and cheese (cheddar jack), then dumped it into the big pot with the meat sauce and stirred it all together. No need to bake it and dirty another dish; we served it straight from the pot. My husband and I ate it with garlic bread and were both quite full and satisfied. Good basic recipe that only needs some personal touches for flavor. Will use again, thanks!
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7 users found this review helpful

Seven Layer Taco Dip

Reviewed: Aug. 13, 2011
This recipe deserves five stars because it's so quick, simple, and versatile. I brought it to a party and everyone enjoyed it-- I didn't take home any leftovers. I cut the amount of sour cream/cream cheese in half and added some taco seasoning to it as well as the beans, used medium salsa and a can of Rotel drained for the veggie layers, and added chopped black olives under the cheese. It took a few minutes to throw together and stick in the fridge (I did it a few hours before the party). Will use it again when I need something quick to bring. Thanks!
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7 users found this review helpful
Photo by Jenny

Giant Chocolate Chip Cookie

Reviewed: Aug. 13, 2011
I made this for two cousins who are leaving for college and it was well received. On my first attempt, I used two 9 inch cake rounds and the cookie cake tasted good, but the texture was off because there was too much batter in each pan. The second time I tried this recipe, I used a large rectangular cookie sheet and left about two inches around the edges for the cake to spread. I baked it at 350 for 22 minutes; the edges got hard and crispy, so I just cut them off and was able to shape the cake neatly this way. It looked nice and tasted good, though it was a little dry. I followed the ingredients closely aside from omitting walnuts and adding an extra teaspoon of vanilla. Everyone ate it and said it was good and I'd definitely use it again for cookie cakes, but I'd maybe look for a way to make it a little more moist.
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Easy Slow Cooker French Dip

Reviewed: Aug. 11, 2011
Good sandwiches and very easy and quick to make. I added two cloves minced garlic and two teaspoons of sugar and let it cook on low for six hours. I used a london broil cut because it's cheaper, but it still tasted very good and cut easily. I really like the flavor of the dipping sauce but think it would be even better thickened up a little.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jul. 31, 2011
My husband said he liked the level of spice, but it was too hot for me to finish one sandwich. I like a medium level of spice, but this recipe was more than I could handle. He also noticed the saltiness that others mentioned. I used Louisiana brand Wing Sauce. I probably won't make it again since I can't handle it, but it's an easy recipe for those who like it hot.
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Libby's® Famous Pumpkin Pie

Reviewed: Jul. 23, 2011
I made two of these pies for Thanksgiving last year and both my family and my in-laws commented on how much they liked it. They've all made pumpkin pie before, but I think the big difference is that they use pumpkin pie spice and this recipe calls for separate spices. The separate spices have a stronger taste, which balances out the sweet, creamy pumpkin. I even bumped up the cinnamon and added nutmeg. I plan to make it again this year!
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Easiest Pot Roast Ever

Reviewed: Jul. 15, 2011
I use beef broth and fresh green beans instead of celery. Even with different cuts of roast, it always turns out hearty and satisfying, whether we eat it with gravy or in a pot pie. Very easy, nutritious meal. I like to add salt, pepper, and garlic powder to my roast and some worcestshire sauce to the broth/water.
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4 users found this review helpful

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