Wildflower86 Recipe Reviews (Pg. 1) - Allrecipes.com (10129155)

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Easy Soda Cracker Bars

Reviewed: Sep. 3, 2007
I was unsure about using a soda cracker crust for this recipe, thinking it would taste odd. But it turned out to be very good. I took the advice of others and increased the soda cracker crumbs to 1 1/2 cups, and kept the butter at 1/2 cup. I think it created just the right amount of crust. Since I used salted crackers and salted butter, the flavor of the crust was just right, too. Because our family doesn't like super-sweet desserts, I used unsweetened flaked coconut (which you can purchase at a health food store or in the grain-cereal section of a supermarket). We tried the recipe twice, once with the semisweet chocolate chips and walnuts, and the other time with milk chocolate chips and pecans, using the same measurements. Both tasted great. Thanks for a delicious recipe!
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13 users found this review helpful

Best Brownies

Reviewed: Sep. 6, 2007
This is a great brownie recipe! They taste sooo good! They're chewy on the inside and form a light "crust" on the outside. Really nice texture. I reduced the sugar by 2 tbsp and didn't frost them, which pleased my family's sweet tooths just fine. I especially like how quick and easy it is to whip these up. I used a spoon to mix them; no beaters needed. Clean-up is super-quick, too. I greased (didn't flour) the pan, and they popped out easily. The longer you let them cool, the better they taste....and the faster they'll disappear. Thanks for a great recipe!
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1 user found this review helpful

Stephen's Chocolate Chip Cookies

Reviewed: Sep. 26, 2007
This is a very nice cookie. Crispy around the edges and soft on the inside. I took advice from other reviewers and decreased the white sugar by 1/3 cup and omitted the white chocolate chips...which resulted in a not-overly-sweet cookie. It was just right for us. I didn't have any almonds or walnuts on hand so just substituted those with pecans. I baked them for 8-10 minutes at 350 degrees, and the recipe created 46 2.5" - 3" cookies. Thanks for a fun cookie recipe!
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7 users found this review helpful

Spanish Rice Bake

Reviewed: Jan. 14, 2008
I think this is a great basic recipe. My family likes our casseroles bold and spicy, so I did tweak it a little by increasing the green pepper to 1/2 cup, increasing the ground cumin to 3/4 tsp, adding 1/8 tsp garlic powder, adding 1 tsp chili powder, adding 1/8 tsp ground red pepper and increasing the shredded cheddar to 1 cup. Also, I substituted lean ground turkey for the ground beef. Bringing the mixture to a boil, and then letting it simmer at medium-low heat for about 30 minutes (with 2 or 3 stirrings) created perfectly cooked rice. The extra spices I added gave the casserole some "kick". Some reviewers commented that the recipe was too sweet, but we found it to be just right. I served the cilantro on the side, and it also tasted great with a dollop of sour cream on top. Thanks for a great basic recipe.
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1 user found this review helpful

Strawberry Pie II

Reviewed: Jul. 7, 2008
Wow! This pie was fantastic! I made a few minor changes based on other's reviews. The recipe called for 4 cups (1 quart) of strawberries. I placed 3 cups (instead of 2 cups) of strawberries in the pie shell, and mashed the other 1 cup. I decreased the water to 1/2 cup, and decreased the sugar to 2/3 cup. (The sugar should be adjusted to the sweetness of the berries. The berries I used were fairly tart, and even 2/3 cup sugar was a little on the sweet side). I kept the cornstarch at 3 tbsp and cooked the mashed strawberry mixture for about 4 minutes until the cornstarchy "taste and look" disappeared. The color was a lovely rose-red. It was completely set up in the fridge within 2 hours, and 6 servings were devoured within 5 minutes. My family loved it! Definitely a keeper!
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23 users found this review helpful

Soft Peanut Butter Cookies

Reviewed: Jul. 14, 2008
I gave this recipe a rating of 4 because, like others, I found the peanut butter flavor to be too mild. I think that an extra 1/4 to 1/3 cup of peanut butter would create a better flavor...but it might also create a greasier cookie. The changes I made to the recipe are minor: Because we don't like over-sweet cookies, I decreased both the brown and white sugars down to 1/3 cup each. As per other's suggestions, I decreased the flour to 1 1/3 cups. Also I substituted butter for the margerine. As a side note, I used Adam's 100% Natural creamy peanut butter. OK...in regards to texture I'd give these cookies 5 stars. We made them into 1.5" balls, baked them for 8-9 minutes, pulled them out of the oven just before the edges browned, and cooled them on the cookie sheet for a couple of minutes before transferring them to a cooling rack. The cookies had a pillowy perfect softness, even on the 2nd day! My family really liked them. Thanks for a great recipe.
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1 user found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Jul. 21, 2008
Great recipe! I used fresh-picked pitted sweet cherries which lent a "Black Forest Cake" flavor to the cookies. Other changes I made to the recipe were: 1)used 1/2 cup white sugar and 1/2 cup brown sugar (instead of 1 cup white), 2) added 2 tbsps of sweetened condensed milk to cookie recipe 3)used milk chocolate chips for the glaze, 3)I placed a couple of chocolate chips on the top of the cookie before baking, 4)pressed the cherries into the cookies (and glazed them) AFTER baking, 5)cooled the cookies completely before glazing, 6)added 1/2 tsp almond flavoring and 2 tbsp fresh-squeezed cherry juice to the glaze. I doubled the cookie recipe but kept the glaze recipe single, which was the perfect amount of glaze. Double cookie recipe yielded 54 incredibly delicious brownie-like cookies. The family loved 'em!
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3 users found this review helpful

Chocolate Trifle

Reviewed: Jul. 21, 2008
I found this way too sweet, even with the following changes: 1) added just 1/3 cup of sweetened condensed milk to the pudding mixture, and substituted a 1/2 pint unsweetened whipped cream for the whipped topping (in the pudding mixture), and 2)substituted a 1/2 pint of lightly sweetened vanilla-extract-flavored whipped cream (for the whipped topping) in between the layers. I used a broken up Skor bar on top which added a nice touch. My family loved it, but, again, I found it to be too sweet. I think that next time I'll use my own not-so-sweet brownie recipe.
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0 users found this review helpful

Apple-Cinnamon Syrup

Reviewed: Jul. 21, 2008
Because I needed just a basic pancake syrup recipe, I made the following changes. 1)didn't add the apples or cinnamon, 2)based on others' recommendations decreaed brown sugar to 1/3 cup, and, 3)added 1/4 tsp vanilla. Also, I cooked it up in the microwave, stirring often. It made the perfect pancake syrup! I think that the original recipe (but increasing the corn-starch) would be a great filling for Taco-Bell-type Caramel-Apple Empanadas.
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4 users found this review helpful

Moist, Tender Spice Cake: Gingerbread Variation

Reviewed: Jul. 24, 2008
This gingerbread spice cake was wonderful! I didn't make any changes to the recipe, and followed it to a "T". It came out tender and moist, not crumbly or dry. The flavor was perfect. After cooling it completely, I served it with a lemon sauce. My family raved about it, and everyone wanted seconds. Thanks for a delicious recipe. It's a keeper!
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3 users found this review helpful

Creamy Rice Pudding

Reviewed: Aug. 14, 2008
This is a great recipe. I took the advice of a few others and decreased the sugar to 1/4 cup, decreased the raisins to 1/3 cup (I didn't have golden raisins so I substituted "regular" raisins), and stirred in a sprinkling of both nutmeg and cinnamon. Like others, I tempered the egg by stirring a little of the hot rice liquid into the beaten egg and then stirred the egg into the hot rice mixture. My family liked it, and the kids said it "tasted like Christmas" ....on a very hot August day! LOL! Thanks for a nice recipe.
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0 users found this review helpful

Texas Sheet Cake V

Reviewed: Sep. 11, 2008
This was my first time making a Texas Sheet Cake. I followed the recipe to a "T". I gave it just 3 stars because it was a bit crumbly and, in my opinion, the frosting was way too sweet. But otherwise the overall flavor was good. Some reviewers said that this was an easy recipe to make, but I found it to be complicated, what with having to boil ingredients (2 seperate times)and having to work quickly with the frosting. My family liked it, but I just thought it was O.K. Then again, I'm not a Texas Sheet Cake connoisseur. I've decided that I prefer a dark chocolate layer cake or chewy brownies. But thanks for a nice recipe, anyways.
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0 users found this review helpful

Spaghetti Sauce III

Reviewed: Sep. 20, 2008
I had run out of my favorite Prego Garden Combination spaghetti sauce, so searched here for a home-made sauce. I didn't need the meat in it since I had pre-made Italian meatballs (from Costco). And WOW! Even without the meat it's an awesome recipe. Besides leaving out the meat, I followed other reviewers' ideas, and added 1/4 tsp black pepper, 2 tsp brown sugar, 1 thinly sliced carrot, and 1/2 cup chopped green pepper. Also, I substituted canned diced tomatoes for the stewed. Our whole family loved this sauce. My husband raved and raved about it, saying it was waaaaay better than our usual Prego, and has requested it from now on. Next time I'll try it with Sweet Italian sausage in the sauce. What a fabulous recipe, and so easy! Thanks for sharing it!
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5 users found this review helpful

Chewy Jumbo Chocolate Chip Cookies

Reviewed: Sep. 28, 2008
Although I'd rate this recipe with a "5" for flavor, I had to give them a "3" for chewiness. They WERE chewy in the center.....if only you could bite through the very hard outside of the cookie. My jaw still hurts! If I were to make these again ---and I think I'll give 'em another try--- I'd probably take them out of the oven just before the edges got light brown, and/or I might use less flour. An added note: don't snack on the chocolate chips before you add them to the dough; 2 cups is just right. Also, use a large bowl 'cuz there's a lot of dough. I got 48 2" cookies out of this recipe.
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0 users found this review helpful

Diabetic Dog Treats

Reviewed: Oct. 15, 2008
"Buster-the-Beagle" LOVES these! Like others, I substituted 2 small jars of chicken baby food for the liver. I spread the mixture into a smaller-sized cookie sheet, and when they were baked, I used the pizza cutter to cut them into 1/2" wide strips. Then I cut them crosswise to make 1/2" squares. They make great training treats or "anytime- treats". I store them in a zip-lock bag in the freezer. He seems to really like them frozen. Thanks for a tasty and easy recipe. Buster agrees!**Woof**!
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6 users found this review helpful

Butterscotch Brownies III

Reviewed: Oct. 28, 2008
I followed other reviewers' ideas by decreasing the brown sugar to 3/4 cup. Because some had said the brownies weren't chewy enough I added 1 tbsp cooking oil with the butter. Others had said it was too floury-tasting so I decreased the flour to 2/3 cup. And I decreased the baking powder to 3/4 tsp. Also, I baked them til they were just brown around the edges, about 23 minutes. And --- TA-DA! I ended up with moist, chewy brownies. I halved the frosting recipe, and it was just the right amount; not overly thick or sweet. What a pleasant change from chocolate brownies, with a lighter and more delicate flavor. We loved them with the recipe changes I made.
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52 users found this review helpful

Quick Quiche

Reviewed: Oct. 30, 2008
This is a great recipe. Like others, I made a few changes to the recipe. I substituted 8 thin-sliced deli ham slices for the bacon, and substituted 2 oz of shredded Cheddar for half of the Swiss cheese. I also added 1/8 tsp of black pepper to the recipe, and decreased the salt to 1/2 tsp. I sauteed the onions in the butter in the microwave for a minute before adding to the other ingredients. Baked it for 40 min. Our family loved it, with my husband declaring that it deserved "award-winning" status. Tasted great cold, too. Thanks for an excellent crustless quiche recipe.
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0 users found this review helpful

Sausage Casserole

Reviewed: May 2, 2009
Like others, I tweaked this recipe a little bit. I substituted thawed and drained o'brien-style(onions and peppers)hash browns for the shredded potatoes, adding just 3 tbsp melted butter and a little salt and pepper to them before pressing them into the baking dish. Then baked that for 30 min at 350. I browned the sage sausage and the onion together. I substituted sharp cheddar for the mild. And I used 8 large eggs instead of 6 jumbo. Don't let the cottage cheese scare you. I was a little apprehensive about using it, but once it's baked you can't tell it's in there, and it lends a really nice texture to the dish (and you can't taste it either). To the egg mixture I also added a 1/4 tsp of garlic powder, a sprinkling of salt, 1/4 tsp black pepper, and a couple dashes of tabasco sauce. Baked it for 55 min at 350. Turned out fantastic; great flavor and very nice (not mushy) consistency. My family loved it, and Hubby said it was a "touchdown"! Thanks for a great basic recipe.
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28 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: May 27, 2009
These are awesome cinnamon rolls! Like other reviewers, I found the dough to be very sticky, and ended up adding an extra 1/2 cup of flour in the mixing bowl, plus an additional 2 tbsps while kneading. Fortunately, the additional flour didn't seem to affect the finished product which had a soft, not-"bready", texture. The type of yeast I used was one package of Fleischmann's Rapid Rise Yeast. I took other reviewer's suggestions and increased the "filling" ingredients as follows: butter to 3/4 cup, brown sugar to 1 1/4 cup, and cinnamon to 1 1/2 tbsps. (Plus I sprinkled with the suggested 1/2 cup raisins). After rolling up the dough, I sliced it into 18 slices which I placed side-by-side in a 9 X 13 greased pan. Baked for 15 minutes, and they came out beautifully. They were sweet enough (with the "filling" changes) that they didn't need a glaze. However, next time ---in order to cut back on calories-- I'll try the original filling and after baking, will drizzle a light powdered-sugar glaze over top. This will be the cinnamon roll recipe I use from now on.
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1 user found this review helpful

Skillet Zucchini

Reviewed: Jun. 9, 2009
Excellent! Yes, ooey-gooey is the word. And, for sure, it's not a pretty-looking dish.....but who cares, 'cuz it's absolutely delicious! I did make a few minor changes to the following ingredients: decreased the butter to 1/8 cup, used 4 (not 6) medium zucchini, substituted 1/3 cup real bacon bits for the bacon slices, and decreased the bread crumbs to 1/2 cup. Also, I forgot to sprinkle the parmesan cheese on, at the end. But it still tasted great. Even my picky teenager (who doesn't like veggies) loved it. Thanks for a tasty and easy recipe.
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8 users found this review helpful

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