Marsha Recipe Reviews (Pg. 1) - Allrecipes.com (10070154)

cook's profile

Marsha

Reviews

Menus

 
View All Reviews Learn more

Pretzel Salad

Reviewed: Nov. 12, 2012
This is a very delicious salad/dessert. The problem with it is that the pretzel crust always gets soggy the second day and makes it unappetizing. A friend of mine brought her version to a pot luck and she had inverted the ingredients...jello first, cream cheese second, and pretzels last. It was still just as beautiful and good tasting and the pretzels didn't get soggy! I thought you may want to try it and see what you think. I'll always do it upside down now!
Was this review helpful? [ YES ]
31 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Nov. 10, 2012
I make this every Thanksgiving and Christmas. I like the idea of baking the potatoes rather than peeling and boiling them, so I'll try that. My kids are grown and out of the house but still request this dish every holiday. My daughter makes it now for her family. Since the kids were little, they demanded this dish saying it was like eating dessert! If you haven't tried it, you are going to LOVE it!
Was this review helpful? [ YES ]
3 users found this review helpful

Marcia's Famous Sticky Buns

Reviewed: Mar. 4, 2012
This is a fabulous recipe! I have been making it for 34 years...ever since I moved to Wisconsin. We call it "Monkey Bread" up here. I don't understand how anyone could have a flop as I have never had one and it's so darn easy! Make sure you use enough melted butter. I do a couple things differently but I don't think it should make too much of a difference. I use 18 Rhodes frozen rolls. I think cutting them in half is a good idea as the rolls can be quiet large and messy to eat...but that's the fun of it. I spray plastic wrap with Pam and cover the rolls over night. I never refriderate them...I don't see how they would rise that way. In the morning I have a beautiful, over-flowing bundt pan. Bake, and viola, perfection! I do suggest covering the pan with foil the last half of baking as the outer rolls get more dried out. Definitely use a large plate as the nut mixture accumulates on the bottom of the pan and then slides down the sides once the pan is inverted. This is a tradition on Christmas/Easter morning and a hit every single time.
Was this review helpful? [ YES ]
18 users found this review helpful

PHILADELPHIA Pumpkin Swirl Cheesecake

Reviewed: Dec. 19, 2011
This is an excellent cheesecake and I got numberous compliments when it was served at a Christmas party. I didn't change anything, though I will next time. Some people commented that it was difficult to swirl. I admit, mine didn't turn out that attractive either. However, since you cannot taste the difference between the white and pumpkin cheesecake, I say why bother? Next time I will mix it as one and serve with a drizzle of caramel topping and a dollop of whipped cream.
Was this review helpful? [ YES ]
8 users found this review helpful

Hot German Potato Salad III

Reviewed: Oct. 10, 2011
This is an excellent recipe. However, I have one thing to add as told to me by my German neighbor. The key to a good German Potato Salad is to NOT sautee the onions. Chop them fairly small and add them to the final cooking time. They add a little burst of crunch and taste. Try it.
Was this review helpful? [ YES ]
5 users found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Apr. 23, 2011
I thought this recipe was a strange combination of ingredients. However, my family and I thought it was quite tasty. My one complaint is that it was very salty. I would definitely not add any salt and/or buy low or no salt alternatives. You can always add salt when you eat it.
Was this review helpful? [ YES ]
3 users found this review helpful

Pork Noodle Casserole

Reviewed: Mar. 13, 2011
Made the recipe exactly as is, but the next time I think I'll cook the noodles separately as the casserole tasted quite starchy.
Was this review helpful? [ YES ]
3 users found this review helpful

Slow Cooker Sausage with Sauce

Reviewed: Oct. 2, 2010
This recipe is simple and amazing! I doubled the meat and took the suggestions of others and boiled the sausage in an inch of water first. When the water evaporated, I browned the meat. I had to pierce the casing with a toothpick before I could get the grease out. I then dried and squeezed them in paper toweling to remove as much grease as possible. I added 2 sliced onions, 2 sliced green peppers, and 2 tsp. minced garlic to the sauce and cooked according to directions. When the cooking was done, we ate the sausage on hoagie rolls and then I cut the remainder in half. I froze those along with the sauce for another meal served over pasta. Delicious! Thanks for sharing. My husband is still talking about them.
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by Marsha

Braided Easter Egg Bread

Reviewed: Apr. 12, 2010
I would like to preface this review by saying I am NOT a bread maker. I don't make bread with my hands and was not sure if I should try this recipe. But I did, and I'll tell you...it turned out fabulous and was the talk of our Easter dinner! The bread itself has a nice consistancy and was very tasty. To my surprise, the eggs were edible as well. One thing, before baking I brushed with butter as instructed, but then sprinkled some sesame seeds, poppy seeds, and little colorful egg sprinkles on top. It was beautiful!! I'll be posting a picture soon. Thanks for sharing this wonderful recipe.
Was this review helpful? [ YES ]
4 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jan. 31, 2010
This was DELICIOUS! I was skeptical of cooking raw chicken in the crockpot, but it tured out fantastic. I did add slices of one onion and used a BBQ sauce of my choice. I shredded the chicken about an hour before it was done and it was wonderful. My family loved it and my son took all the leftovers back to school with him. I guess I'll have to make it again! I would rate it a 10 if I could!
Was this review helpful? [ YES ]
4 users found this review helpful

Graham Streusel Coffee Cake

Reviewed: Nov. 12, 2009
I have to rate this only 3 stars for several reasons. First off, the cake tasted like a yellow cake mix. There wasn't anything interesting about the flavor. Second, there is way too much butter in the streusel mixture. Third, I used cinnamon graham crackers as other reviews suggested, spending time crushing them. Waste of time. Buy the graham cracker crumbs and add extra cinnamon if you want to. Lastly, definitely not enough cinnamon for me and I used 2 tsps., PLUS the cinnamon crackers. I served this for brunch, no one asked for the recipe (which is a sure sign that it was nothing special), and with 8 guests, I still have half of it left. Perhaps it would be better with a spice cake mix, but as is, it tastes like a boxed cake. Sorry.
Was this review helpful? [ YES ]
4 users found this review helpful

Three-in-One Cookies

Reviewed: Oct. 23, 2009
These are a very good cookie. However, they turn out very dry and crumbly if you follow the recipe as written, which I did the first time. The second time I made them, I did the following: reduced the oatmeal to 1 1/2 cups, and instead of only using PB flavored chips, I used about 2/3 cup PB chips, 2/3 cup semi-sweet chocolate chips, and 2/3 cup white chocolate chips. These turned out amazing! We like lots of chips in our cookies and these fit the bill. I would also cut the nuts down to 1/2 cup or 2/3 cup or to your liking. With my chages, I rate these 5 stars.
Was this review helpful? [ YES ]
4 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Oct. 11, 2009
These cookies are terrible. They looked like I had brushed an egg wash over the top of the dough before baking and they had a very strong taste of egg. I'm wondering how they would be to cut the eggs down to just 2......and then maybe the dough won't be so stickey. Doesn't matter to me...I'll never make them again.
Was this review helpful? [ YES ]
4 users found this review helpful

Grandma Johnson's Scones

Reviewed: Sep. 16, 2009
This was the first time I ever made scones and they were awesome. I didn't have raisens, so I substituted dried cranberries. After cooling, I added a glaze of powdered sugar and lemon juice. Yummy.
Was this review helpful? [ YES ]
4 users found this review helpful

Hot Honey Wings

Reviewed: May 31, 2009
I'm rating these wings a 3, though personally, I would give them a 1. But I think that is because I'm really not a chicken wing fan. First off, I hate skin on chicken. The skin on these wings turned out rubbery...even less liked by me. I guess I need my wings deep fried, but since I don't want to eat all that fat, I'd have to say that I don't like wings. If you are a wing lover, go ahead and give it a try. The ginger is a bit too much and I didn't use fresh which would have given it an even stronger flavor. I felt the ginger was overpowering. I have a reputation of being a great cook and I was embarassed to serve these to a "girls night" at my home, and I think everyone ate just one to be polite. The rest sat in the refrigerator until they got thrown out. Sorry I can't be more positive about these.
Was this review helpful? [ YES ]
3 users found this review helpful

Joy's Prizewinning Trifle

Reviewed: May 20, 2009
I made this recipe for company. I followed the directions to the "T" and I have to say I was very disappointed. The pudding mixture was very dry and difficult to spread over the cake pieces. Next time I will definitely do one of two things. 1.)I may prepare the pudding according to package directions before combing it with the cool whip and sour cream. Or, 2.) I may drain the pineapple juice in with the dry pudding, cool whip, and sour cream. Another thing I would try is slicing your strawberried up beforehand, then sprinkle with sugar or Splenda, and allow them to juice up. The layers didn't meld together and was quite disappointing. This recipe has a great base....just needs to be tweeked a bit.
Was this review helpful? [ YES ]
18 users found this review helpful

Berry Oatmeal Muffins

Reviewed: May 8, 2009
I made these yesterday and they were very good. I didn't have any wheat germ, so I used an additional 1/4 cup oatmeal in it's place. I had some huge blackberries in the freezer and added those to the muffins instead of blueberries. And I used pecans instead of the walnuts...personal preference. The topping is a nice added touch. They turned out beautiful and something that I would serve to guests at a brunch. I might try the batter in a 9X9 baking dish and serve as coffee cake drizzled with vanilla glaze. My husband LOVED these. Next time I will try the recipe exactly as listed including the wheat germ. Thanks for sharing this recipe.
Was this review helpful? [ YES ]
5 users found this review helpful

Seven Layer Dinner

Reviewed: Apr. 22, 2009
I tried posting this recipe a while ago. No wonder it never made it. It was already here! I do a couple things differently. I slice the potatoes and fresh carrots extremely thin as if making potato chips. Layer the potatoes on bottom of casserole dish, sprinkle with salt and pepper, layer with carrots, salt and pepper, sprinkle with raw long grain wild rice, 2/3 of a bag of frozen peas, topped with grounded beef browned with the onions and green pepper. I use a full can of tomato soup and 3/4 can of water or so. Cover and bake 1 hour 15 minutes. Uncover and bake 15 minutes longer. Top with shredded cheddar cheese and return to oven until melted. My family LOVES this recipe. The kids always request it for their birthday meal. It takes a little time to cut the veggies so thinly and the baking time is long, but it's a winner every time. Have tried it with cream of mushroom soup, but we prefer the tomato.
Was this review helpful? [ YES ]
29 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Apr. 19, 2009
These potatoes are fabulous just as they are!! I may have been generous with the minced garlic because I LOVE garlic! Other than that, I followed the recipe exactly and they are the best potatoes I have ever had. They are very easy to prepare as well. After boiling, I put the potatoes in my KitchenAid along with the butter and cream cheese. Let them soften a bit, then blend them. Just awesome! A family favorite that I will make again and again! Thank you for sharing.
Was this review helpful? [ YES ]
3 users found this review helpful

Easter Basket Cake

Reviewed: Apr. 13, 2009
I made an Easter basket cake many years ago and had forgotten about it. This recipe was a good reminder. I made this cake with an Almond Bundt cake and Whipped Cream-Cream Cheese frosting, both from this site. I baked it in a bundt pan. When cooled, I frosted and filled the whole with green tinted coconut and placed a variety of Easter candy in the middle. Instead of making a handle out of foil which does not bend nicely, I used floral wrapped wire sticks and curved them gently around a round object. Then I wrapped with bright colored ribbons and made two bows of matching, but different ribbons. Everyone thought I really fussed with the cake when in actually, it was very easy. It looked very festive with my Easter meal. I will definitely do this again. Picture to be posted soon. Thanks for sharing.
Was this review helpful? [ YES ]
26 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States