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

Orange Fluff I

Reviewed: Jan. 21, 2010
This is a great basic recipe. Had I made the recipe as written, I probably would've given it 3 stars due to oversweetness. The changes I made were that I used just 1 (3 oz) package of orange Jello and just 8 oz (not 16 oz) of Light Cool Whip. With the changes, the orange flavor and sweetness were just right and not overpowering. In addition, I added 1/4 cup of unsweetened coconut and 1/3 cup of chopped pecans. I used small curd cottage cheese, and I really smushed the crushed pineapple in order to remove as much juice as possible. Just a note: if you add pecans, wait to add them just before serving, otherwise they'll get kinda soft and lose their crunch. This recipe needs to be finished off within a couple days, otherwise it gets watery. I love it, my husband likes it, and my 2 teens, though they like the flavor, don't like the cottage cheese. Thanks for a great recipe!
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4 users found this review helpful

Strawberry Jam

Reviewed: Aug. 15, 2009
Whoa! Who knew you could make jam this easily! Instead of using fresh strawberries, I used thawed "frozen mixed berries". Following the advice of other reviewers, only 1 1/8 cups of sugar provided the perfect sweetness.(I can't imagine the sweetness factor with 4 cups! Yikes!!) So I cooked it, at a rolling boil, for about 20 minutes. Didn't use a thermometer or do a plate test. It was easy to tell it was cooked down enough, just by looking at it. After refrigerating it for a couple hours, it thickened up beautifully. Tastes great on toasted fresh baked bread. Mmmm.... Oh, I should mention that when it's boiling, it splatters like crazy, so wear grungy clothes that you don't mind getting stained. Protective oven mitts might not be a bad idea either if you don't want your hands splattered with boiling jam. Ow!
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4 users found this review helpful

Chocolate Zucchini Bread I

Reviewed: Aug. 7, 2009
We love this! Very moist and chocolatey. I took others advice and decreased the sugar to 1 1/4 cups, which was the perfect sweetness for us. Also increased the zucchini to 5 cups...which didn't seem to affect it at all. I sprayed my pans LIBERALLY with Pam non-stick spray, let the loaves cool when done, and my loaves didn't stick to the pan one bit. I coated the choc chips with flour which helped them to not sink too much. It did seem a little oily, so next time I'll try a healthier version substituting applesauce for half of the oil, and spelt flour for half of the white flour. Thanks for an awesome recipe!
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2 users found this review helpful

Ty's Barbequed Chicken

Reviewed: Jul. 5, 2009
Our family loved the wonderful flavor this marinade gave the chicken. I doubled the recipe in order to marinate 6 thick boneless skinless chicken breasts. I made some minor changes (based on single recipe): decreased the brown sugar by 1 tablespoon, increased soy sauce by a teaspoon, and added 1/4 tsp garlic powder. I liberally pierced the chicken to ensure the marinade would thoroughly flavor it, then threw it all into a ziplock bag, marinating in the fridge for 4 hours. We then discarded the marinade and grilled the chicken over high heat for 15 min per side(these were thick breasts), and they turned out almost perfectly. Because of their thickness they burned on the edges, but were otherwise tender and juicy, with a smoky sweet almost-asian flavor. Next time I'll try adding ground ginger and orange juice to the marinade, and will marinate it overnight. Thanks for a great recipe!
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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

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

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

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

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

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

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

Chocolate Meringue Cookies

Reviewed: Jul. 22, 2010
These were fun to make and fun to eat. Had I made them with the amount of sugar called for, though, I would've given them 2 stars due to over-sweetness. Instead I used just 1/3 cup of sugar, and along with the chocolate chips, they were plenty sweet enough. Also, like others, I baked them for about 1 hour at 250 deg. I lined a cookie sheet with parchment paper (ungreased), and after a few minutes of cooling, they popped right off the parchment. So, this is a great recipe (halving the sugar, though!). Next time I'll leave out the cocoa, use almond extract and throw in some sliced toasted almonds and a little unsweetened coconut along with the choc chips.
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3 users 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

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

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

Easy Mexican Casserole

Reviewed: Feb. 8, 2011
Our family loved this recipe! I made just a few changes to it. 1) Used lean ground turkey and drained it after browning, 2)Along with the chunky salsa, I added a packet of taco seasoning which gave it extra flavor and kick 3)used black beans because I didn't have chili beans 4)I spread 1 1/2 (not 3) cups of "broken" (not "crushed") tortilla chips in the bottom of the pan 5)Sprinkled 1 cup of shredded cheddar over top of the broken tortilla chips and topped that with the meat mixture 4)Spread just 1 cup of sour cream over the meat mixture 5)Substituted a can of drained diced tomatoes for the fresh ones 6)Topped the casserole with more broken tortilla chips, and topped that with the remaining 1 cup of shredded cheddar. I served it with extra sour cream and guacamole. FANTASTIC! My family wants this in our regular supper rotation. : ) A great recipe to "play" around with. Thanks for posting, Andrealf63
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25 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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34 users 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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24 users found this review helpful

Chocolate Truffle Cookies

Reviewed: Nov. 15, 2012
Oh. My. Gosh. If you're a Chocoholic, you'll love these sinfully decadent cookies. They have an oh-so-delicate crisp exterior and a fudgey soft almost-brownie-like center. I didn't have unsweetened baking chocolate, so I substituted 3/4 cup cocoa and 3 tbsp cooking oil for it, and the cookies still turned out perfectly! Also, I didn't have time to refrigerate them overnight, so I put the covered bowl of dough in the freezer for 1.25 hours, stirring it every 20 minutes to cool evenly. Then I used a cookie scoop (looks like a mini ice-cream scoop) to scoop out the dough. Saved my hands from a sticky mess. I would recommend checking them after 7 minutes of baking time. Mine were done in 8. Next time, I'm going to try variations on this recipe: almond or raspberry flavoring or mint chocolate chips, or maybe maraschino cherry halves sunk into the top for Christmas. Hubby and kids (and I) loved them! Hubby said they were --- hands down---- the BEST chocolate cookie he's ever tasted. Thanks for this awesome recipe!
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9 users found this review helpful

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