Holiday Baker Recipe Reviews (Pg. 7) - Allrecipes.com (10115384)

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Holiday Baker

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Garlic Dill Burgers

Reviewed: Nov. 4, 2014
These were an interesting burger and I actually did like it. I knew the seasoning proportions were way off though. I reduced them and there was still plenty. I thought 11/4 lbs of meat was an odd amount. I had a 1 lb package of extra lean beef. I used all the ingredients suggested and for the mustard I used dijon. The reduced seasonings were the dill and garlic powder, using 1 teaspoon of the garlic powder and 1 tablespoon of the dry dried dill. I did add an additional tablespoon of chopped pickles though. It was evening so I put them in the broiler, on high, on a sprayed foil lined sheet. The pickles had the burgers in lots of liquid. So, when I flipped them I moved them to a clean baking sheet. When done I used a toasted wheat bun and basic condiments, mayo, dijon, and ketchup. The pickles and dill flavored them plenty. I got 6 burgers.
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Applesauce Bread Pudding

Reviewed: Nov. 2, 2014
Of the couple of times I did make bread pudding, I remember it being dense and very sweet. This recipe is the opposite. I suppose the apple sauce takes the place of some of the fat and sugar in the classic recipes for bread pudding. I followed the recipe, for the most part, but I did add a splash of vanilla and dash of salt to the egg mixture. Even sweets usually have a pinch of salt. I used a walnut raisin bread I made in my bread machine. The walnuts were actually a nice addition. The topping also didn't come together, like I know crumble toppings to do so, so I ended up kneading in 2 tablespoons of softened whipped butter. That definitely helped. I was wondering why the main picture didn't show the topping, unless it was optional. I ended up filling 6 oiled ramekins with 2 #16 scoops of filling and 2 tablespoons each of the topping. It divided perfectly. When done, I liked it best slightly warmed with a little whipped topping. I think vanilla ice cream would be a nice compliment also.
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Photo by Holiday Baker

Pumpkin Apple Muffins

Reviewed: Nov. 2, 2014
I liked this muffin. It makes a great morning muffin, as it is hearty and filling yet still soft with a nice flavor. I made a few changes based on what I had in the house. I only had pumpkin pie filling instead of 100% pure pumpkin. So, I reduced the sugar by 1/4 cup and the pumpkin pie spice by 1/2 tsp as it already has both. I don't typically see muffins recipes, with a dozen muffins, with over 1 cup of sugar anyhow. I used flaxmeal instead of the seed out of preference. I chose the optional golden raisins over the dried cranberries. I had 1/3 cup left and I thought it was the perfect amount. I also peeled the apple and did a small chop with it in my Vitamix blender on speed one. I liked that it could still be tasted versus having shredded it. That also saved time. The flavor worked well with the golden raisins. I thought they tasted a little more like apple than pumpkin, but that was no big deal. The walnut garnish was a nice addition. They took 27 minutes to bake and I just sprayed the muffin pan lightly with cooking spray and they came out of the pan with ease. I would consider this recipe again, in the fall, for a breakfast muffin. ty
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Photo by Holiday Baker

Chicken Fajitas from Mazola®

Reviewed: Nov. 2, 2014
I really liked this recipe. I had everything in the house to make it. It was easy to make and I didn't have to buy a fajita spice packet like other recipes. I liked also how less greasy it was than restaurant fajitas making it more healthy in my opinion. The peppers and onions had such a nice flavor. It didn't say, but I sliced the chicken tenderloins into 1/2-1" sized slices. For ease, I used a partially defrosted bag of Trader Joes sliced mixed colored peppers. I had about 3/4 of a 16 oz bag left and it worked well. I will try it with fresh in the summer though. I also used Trader Joes homemade brand tortillas which I briefly warmed in the microwave. Instead of cooking everything all at once I first crisped the chicken in the oil after it got nice and hot on temperature 7. Then layered the sliced onions on top until they softened and lastly the peppers and seasoning. The peppers were a little watery due to not being fresh but the chicken and onions were golden in color by that point anyway. I thought the seasonings had the right balance. I got about 6 chicken fajitas. I am going to put this in my box of meals for regular rotation. ty
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Uncle Monkey Smoothie

Reviewed: Oct. 27, 2014
I thought this was pretty good. I rate it between 4-5. My only issue was I thought it had a slight tart bite to it from the yogurt. However, I had to use plain Greek yogurt and a splash of vanilla due to not having the vanilla yogurt. I used brown sugar and 3 ice cubes instead of 5 because my bananas were frozen. I was looking for a high protein low calorie treat and chose this. After I made it I realized it was 4 servings and not 2. I poured it into 2 glasses and was lucky to get 1 cup each. I still would make it again, but probably save it for morning. ty
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Photo by Holiday Baker

Caramel Apple Cookies

Reviewed: Oct. 17, 2014
This cookie presents very well. However, I wish I would have add some type of natural apple extract, of some sort, to the cookie base. It is a very butter tasting cookie. The apple concentrate is more or less to hold the dough together. I rolled them into balls as suggested, but as they bake they flatten out. I used a cookie scoop and got 19 cookies, that I could actually bake all at once. I used 30 Lancaster caramels. When they were half way cooked down the liquid seemed like too much and I removed about 2 tbslp of the liquid and it was the right consistency. They may be a smaller caramel than what was called for in the recipe. I would very finely chop the walnuts, they are the only ones that easily stuck. I baked them on parchment and when they were almost cooled I just left them on the sheet and drizzled over the caramel. it is a rather messy process and the last 5 or 6 started to have the toothpicks slide right out. I would actually try this again, but add a natural apple extract or apple pie spice. I think a snowball type cookie base would be my choice too. Appearance wise, though, these are cute. I would like to see how others fare with this recipe and the changes they make to improve the flavor or texture.
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Slow Cooker Spinach and Crab Lasagna

Reviewed: Oct. 15, 2014
I tried this recipe subbing Johnsonville mild Italian sausage, cooked and drained. I followed the recipe, but used a 5oz container of spinach. This really requires a larger style crock pot. I used a crock pot liner in my medium crock pot and had to move the liner to the larger one. Another issue was I felt it really needed extra sauce. Also, upon reading the reviews I was unsure about the noodles, to use dry, pre-cook, or use oven ready ones. I chose the oven ready type and found the texture chewy all the way through. I would use regular boiled noodles. I was not sure how to fix the noodle issue. 2 pieces were eaten and the rest could not be salvaged. This recipe may work if the right noodles are used.
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Fried Cabbage II

Reviewed: Oct. 15, 2014
I thought this was okay. My only change was using 1/2 head of cabbage I steamed in the microwave the day before half way. I also used pre-cooked bacon. I use it in recipes all the time calling for bacon with no issues. I ended up still having to cook the cabbage the full 15 minutes. It didn't seem like the cabbage had a lot of flavor. The bacon and onion flavor were very faint. To top, my cabbage imparted a bitter flavor and turned too brown in spots. I would have been happy to just to have eaten it steamed with butter and salt. I have tried similar recipes on the site for St. Patrick's Day. They turned out well. I will have to see what the difference in those recipes are.
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Oatmeal Peanut Butter Cookies

Reviewed: Oct. 13, 2014
I thought these tasted good. My only change was using all butter and making 1/2 recipe. I baked them on a parchment lined sheet and removed them from the oven at 14 minutes. I ate one warm, but found the edges sort of crispy. I hope the cookie does not get more crispy or crunchy as it cools. The main picture makes them look fluffy and soft, which is more of what I wanted. They do poof up a bit in the oven, but then flatted out a tad in the center when done baking. This will fulfill a peanut butter craving I am having, but Mrs Sigg peanut butter cookies are still my favorite from the site. I made 1/2 recipe and got 29 cookies using a cookie scoop. I would recommend this recipe for a simple lunch box cookie. Still, way less sweet than store bought cookies.
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Cheesy Potato Pancakes

Reviewed: Oct. 12, 2014
I thought this recipe was okay. I think, I may be more of a purist when it comes to hash brown potatoes potatoes. This had a lot of flour and cheese for my taste. For the potatoes I used one bag of Simply shredded potatoes. I added the optional real bacon bits. To reduce the calories I baked them instead of pan frying. I sprayed a non stick muffin tin with cooking spray, filled all 12 cups, then sprayed the tops of the hashbrowns and baked them. That avoided using the 4 tablespoons of corn oil and 2 tablespoons of butter. Calculating the calories, as made, they equalled 136 calories a hashbrown muffin which is fantastic. I accidentally forgot the baking powder, but really wish I wouldnt have. It is necessary because they will be very heavy without it due to the amount of flour in this recipe. I baked them at 380 degrees for 45 min.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 11, 2014
I thought this was a good basic oatmeal cookie. It kind of reminded me of the recipe on the oatmeal box I have tried before. The only change I made was using all butter. My main issue, was there was just a little too many raisins for my taste. I was trying to make about 2 dozen for a party cookie platter. I made a 1/2 recipe and got 27 cookies using a cookie scoop. They will work great for the party, and I believe they will be well received.
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Affogato with Cold-Brewed Coffee

Reviewed: Oct. 10, 2014
This is so good! I dont really understand the coffee brewing method. I just used 1/4 cup cooled strong coffee. For the ice cream I used Edys half the fat French vanilla, and added about 1~2 tsp chopped chocolate to the top. It was so good, I made another one with PB2 chocolate to taste as a shake. Calories are not too bad either with 100 calorie ice cream. ty
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Photo by Holiday Baker

Polish Kielbasa and Pierogies

Reviewed: Oct. 9, 2014
I was pleasantly surprised by the kielbasa. I normally don't care for this type of meat. I had not tried Johnsonville kielbasa until this recipe. It was a very easy recipe to make also. Make sure to have a very large pan. I used my large pan with 3" sides. I also boiled the pierogies in the same pan before cooking the onions and meat. I thought the meat and onions flavored the outside of the pierogies. The insides still tasted like the standard store bought taste. I used cheddar flavor. This would be even much better if I could have gotten my hands on some homemade or fresh pierogies. I would buy the Johnsonville kielbasa again if cooking for visitors, and a recipe calls for it, and if this is a recipe I repeated I would double the meat. I used slightly less pierogies than what was called for and still had half the cooked pierogies left over while the meat was all gone. According to all of the packaging the serving size is 3 pierogies, 4 slices of kielbasa (if each piece is sliced into 14 pieces), and some onion garnish. At 7 servings, according to the meat package used in this recipe, it equals 399 calories per serving. ty
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Bowl of Oatmeal Cookie

Reviewed: Oct. 6, 2014
I liked the concept of this. It sounded so good. I realized I actually purchased steel cut quick oats. According the package. They just required a little extra time, in the microwave, over the Quaker quick oats. I didn't care for the chewier texture, but that is not the recipes fault. My issue is it didn't taste like an oatmeal cookie at all, and it wasn't quite sweet enough. I also had odd egg white bits in the oatmeal despite blending in the milk very well. I have never had a microwave oatmeal recipe call for an egg. I made Becky's baked oatmeal recently, from this site, and it may have raised the bar on hot oatmeal. That recipe also made storing leftovers with ease. Something important to me for quick and handy breakfast ideas during the week. Also, note, this recipe makes at least 2 good sized servings.
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Pumpkin Oatmeal Chocolate Chip Cookies

Reviewed: Oct. 5, 2014
The more I eat these the more I am beginning to like them. I followed a reviewer, I read, and added pumpkin spice. I made 1/4 of the recipe and yielded 23 cookies using a cookie scoop. For that amount of the recipe I used 3/4 of a tsp of pumpkin spice on top of the cinnamon. I highly recommend adding that spice to taste! I also cut the chocolate chips in half. These were some where in the middle of cakey and chewy both when first baked. After completely cooling they do take on more of the mini cake texture or fruit sweetened cookie taste and texture. With the yield, and cutting the chocolate chips in half, they are approximately 89 calories per cookie.
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Ground Turkey Soup

Reviewed: Oct. 3, 2014
I had higher hopes for this soup. It was much better after I added a couple of flavorings. I added a badly needed 1/2 cup of chopped onion. I also added a chopped celery stalk and some garlic powder and black pepper. Without those added things, the broth more or less tasted like potato water. I did use quick barley, because it was what I had. My rating is based on the soup, as is, even though I could partially save it with the changes. I also added parmesan cheese as a garnish, which went well.
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Chocolate Banana Bread

Reviewed: Oct. 2, 2014
I thought this tasted alright. It did seem more like a soft chocolate cake than banana bread tasting in taste or texture. However, I also made some changes to make it a based on what I had in the house. I made 1/2 recipe, used butter instead of margarine. Part oil would have been fine too. I had to sub non fat Greek plain yogurt for the sour cream and did 1/3 of the flour, or 1/2 cup, as white whole wheat. With a full cup of sugar, I opted to just sprinkle approximately 3 tablespoons of mini chocolate chips on top. To up the chocolate flavor I doubled the unsweet cocoa powder. It seemed like way too much batter for 1 loaf. So, I chose to make muffins. I got 18 muffins. They took 23 minutes to bake in a greased muffin tin.
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Photo by Holiday Baker

Snow-Capped Sour Cream Drops

Reviewed: Oct. 2, 2014
I liked this cookie and would recommend it for a Christmas tray. The combination of 2 chocolates, pecans, and cranberries went well together as suspected. I used sweetened cranberries and chopped a Bakers white chocolate bar, due to preferring the texture of white chocolate that has cocoa butter actually in it. Just baked they reminded me of a chewy chocolate chip cookie. Later, as they cool and are iced, they start to take on a mini bite sized scone taste. I honestly liked them without the icing, but it adds that holiday look if need be. I found that the icing equaled 1/2 tsp per cookie, if that helps. I didn't need 54 cookies. So, I used the change servings button and changed the recipe from 27 to 9 servings. I was able to yield 18 cookies, or 1.5 dozen, making that change. I baked them on a parchment lined sheet pan sprayed with PAM cooking spray. They took 14 minutes to bake.
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Photo by Holiday Baker

Potato, Sausage and Egg Breakfast Casserole

Reviewed: Oct. 2, 2014
I have never tried egg beaters. They are actually not too bad. This recipe was so super easy too. I don't care for pre-cooked sausage, personally, so I used 4 maple turkey sausages I cooked from the day before. I also used sharp cheddar, since there is so little in the recipe, to up the cheese flavor. I had one small red pepper, so that is what I used, and I chopped it very small. That all worked great. I actually like a more crisp hash brown in an egg casserole, but this worked fine for ease. I lined an 8x8 pan with 2 layers of foil and sprayed with PAM. As usual, it made for extremely easy clean-up. What is so great about this recipe, though, is, cut into 8 squares, it is 115 calories a serving. That is great for a breakfast dish. ty
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Hot Caramel Apple Cider

Reviewed: Oct. 1, 2014
The whipped topping on this is addictive. I even sprinkled a little apple spice on top. The cider though needed something. I bought some cider that seemed unusually tart. I thought this recipe might help sweeten it. The flavor didnt much change though. It was more or less just hotter. I may have to check other recipes to tweak the base or start out with a sweeter cider. Hot cider is a nice fall recipe. ty
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