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

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Amish Casserole

Reviewed: Dec. 30, 2006
I've been making this recipe for years. I think the brown sugar in the meat mixture makes the dish. It's plain and simple, yet delicious. I do two things differently. One is add a chopped onion to the ground beef while I'm browning it. Two, I also prefer shredded cheddar cheese to the American cheese. Excellent dish!
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41 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.
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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.
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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!
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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.
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4 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.
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32 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 13, 2009
This recipe is excellent. It is light and fluffy and makes quite a lot of frosting. I used it with an Almond Bundt Cake recipe from this site and it made a very nice light dessert after a huge Easter meal. I will definitely make this frosting again. The only change I made was to use powdered sugar and almond extract because it went well with the almond cake. Thanks for sharing.
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Mar. 15, 2009
This cake is awesome! I made it exactly as the recipe states. I used regular chocolate chips, not mini ones as someone else suggested and they did not sink to the bottom of the cake at all. In fact, when the cake cooled completely, you get soft chocolate chips with every bit! It was a huge hit with our guests for our daughter's birthday. I made a glaze to top it off, and it was fantastic and didn't add all that much sweetness. If you want the perfect chocolate cake glaze, follow this: 3/4 cup semi-sweet chocolate chips, 3 Tbsp butter, 1 Tbsp light corn syrup, and 1/2 tsp. vanilla. Cook in microwave for 1 minute and then stir until nice and smooth. Spoon over cake.
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3 users found this review helpful

Cabbage Rolls II

Reviewed: Mar. 5, 2009
I have made these twice. The first time I reduced the pepper to 3/4 tsp. as recommended by others. It was still too much pepper. If you're going to make them with the black pepper, try 1/2 tsp. The second time I omitted the black pepper completely. Instead, I chopped up one small green pepper. These turned out delicious. The sauce is good just as it is, but I did double it and that was plenty. The cabbage rolls were served with baked potatoes a fruit salad and they were a hit with our family and we don't even like cabbage.
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1 user found this review helpful

Baked Ziti I

Reviewed: Feb. 19, 2008
Made this for supper last night and it was a hit. I followed the basic recipe but tried to lighten it up a bit with light sour cream, part skim mozzarella and reduced fat provolone cheese. I also added 2 tsp. of minced garlic and 1# of fresh, sliced mushrooms to the beef and onion mixture as it browned. It was very delicious. Thanks for sharing.
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3 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 9, 2007
This recipe is very good. I did a few things differently. I made up a batch and put it in 7 mini tins and baked for about 35 to 40 minutes. I doubled the spices like some of the readers suggested, but next time I would not double the ground cloves. The flavor was a little overpowering. I sprinkled the tins with cinnamon sugar and they turned out really beautiful.
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3 users found this review helpful

Chicken Breasts with Herb Basting Sauce

Reviewed: Nov. 11, 2007
These are easy to prepare and wonderfully moist and delicious. I did change a few things. I used boneless, skinless chicken breasts. I made the sauce up and placed the chicken with the sauce in a ziplock bag and let them marinate in the refrigerator for several hours. I baked them for 30 minutes covered, then took the foil off and turned the broiler on for about 10-15 minutes until they were nicely browned. My family loved them and I will make them again. They would be awesome on the grill.
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5 users found this review helpful

Overnight Berry Coffee Cake

Reviewed: Nov. 11, 2007
I was skeptical of this coffee cake, but was very plesantly surprised at how it turned out. It was quite delicious. I would change a couple of things. First, double the topping and second, drizzle with the icing when it's cool (if it lasts that long). Otherwise you hardly know the glaze is there. It was delicious!
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5 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!
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3 users found this review helpful

Key Lime Cake II

Reviewed: Sep. 12, 2007
I've had a taste for key lime pie all summer, so thought I would try this recipe. I couldn't find key lime juice so I substituted regular lime juice. I don't know what the difference is, but my family all thought it was a lemon cake. It has a very nice texture, almost like a pound cake and it was very delicious. The glaze definitely helps bring out the lime flavor.
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3 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.
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8 users found this review helpful

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!
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33 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.
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18 users found this review helpful

Pretzel Turtles

Reviewed: Apr. 11, 2007
I have been making these for years now and they are always a big hit. I do offer a couple suggestions. I use the round pretzels that are usually available around the holidays. The Rolo fits nicely inside it and makes for the perfect little treat. Also, after these are completely cooled, I melt a cup of white chocolate chips with a little Crisco, place it into a zip lock bag cutting a small hole in the corner. I then drizzle it over the turtles. They turn out beautiful.
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2022 users found this review helpful

Cheesecake Supreme

Reviewed: Oct. 6, 2008
This is excellent, my husband can't stop talking about it. I did change a few things as recommended by other readers. I decreased the sugar to 1/4 cup in the crust. I added 2 tsp. vanilla to the batter. I baked as was directed by other reviews at 200 degrees for 3 hours and 10 minutes. However, as beautiful at it turned out, it was not quite set in the middle. The next time I make it, I'll try baking at 215 degrees for about 3 hours and check on it. I served it with sliced fresh strawberries. The taste is wonderful. Thanks for sharing this great recipe. I needn't look any further.
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3 users found this review helpful

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