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Banana Chocolate Chip Dessert

Reviewed: Apr. 13, 2008
Good recipe, just wish I had followed advice and cut the sugar; it was a little too sweet and I didn't even use a full cup of chocolate chips. I baked in a muffin pan for exactly 20 minutes and they were perfectly done. I also used an egg-replacer. I'll make these again, with less sugar.
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1 user found this review helpful

Irish Chicken and Dumplings

Reviewed: Apr. 5, 2008
I threw it all into a slow-cooker and cooked on high for 4 hours. It was very good, but I made the dumplings separately on the stove. Next time I won't add as many vegetables- mainly potatoes, because they kind of overtake the dish. Then again, it probably wouldn't be "Irish Chicken and Dumplings" without all the potatoes.
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1 user found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Apr. 5, 2008
These were a nice change from the usual dinner. I followed advice and used barbecue sauce in place of ketchup, and ketchup in place of chili sauce- though I only used 1/2 cup of ketchup. I skipped the worcestershire, oregano, and browning, and cooked on high for 5 hours. The meat came out of the slow-cooker without the bones! We used the leftovers for pulled sandwiches, and everyone was happy.
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2 users found this review helpful

Bella's Rosemary Red Potatoes

Reviewed: Apr. 5, 2008
Follow the recipe to a letter, and you get bland, undercooked potatoes. It took an hour to get fork tender in my oven. Three stars for the premise, but, with a few changes, it was a five-star side. I followed advice and substituted olive oil for the regular. I also added 1 tablespoon- yes, a full tablespoon- of garlic salt and a teaspoon of onion powder. These little additions meant the difference between an unremarkable side dish, and one we will make many times.
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7 users found this review helpful

Twice Baked Potatoes

Reviewed: Jan. 9, 2008
I did not use the mushrooms or the onions (my husband hates them), so I substituted onion powder. This recipe was really good, it is just very tedious to make. I would not suggest using regular russet potatoes, the taste ended up a little off and the filling tasted better alone. The next time I will use the better quality baking potatoes.
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0 users found this review helpful

Puppy Chow

Reviewed: Jan. 9, 2008
This recipe was great, and really easy to make. I gave it four stars because the chocolate does not melt that well and just remains thick; I took the advice of other reviewers and added 1/4 cup of butter and it made it perfect. Nice, easy treat.
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1 user found this review helpful

Moist, Tender Spice Cake

Reviewed: Dec. 20, 2007
This recipe seemed a little odd to me, maybe because I don't have much experience with cakes, though. I've never cut the butter into dry ingredients except for streusel, so I decided to make this like a regular cake. I creamed the butter and sugar together, added the eggs and vanilla. Then I added the dry ingredients, and finally the milk. I baked in 2 9 inch pans, and the cake was very moist, albeit VERY dense (probable from using a mixer and beating to much). But...it tasted very good. I would make it again, but I will keep looking for the perfect spice cake recipe.
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13 users found this review helpful

Molasses Sugar Cookies

Reviewed: Dec. 18, 2007
Wow. After biting into these, I was literally speechless! I was a little hesitant to try this recipe, since I had some bad luck with a Martha Stewart Molasses cookie, and saved this for last of my holiday baking. I wish I had made the full batch! 8 minutes was too long in my oven, so I compromised at around 7 and 1/2 minutes. I rolled them in green and red sugar (the more the better), and they came out crispy outside and chewy inside. I omitted the cloves and used 1 teaspoon of pumpkin pie spice, instead. I did have to flatten the cookies, since they did not spread in the oven. These are definitely going to be the first of my holiday baking from now on! Don't wait to try these cookies!
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3 users found this review helpful

Slow Cooker Thanksgiving Turkey

Reviewed: Dec. 15, 2007
This was good, especially since it was just me and two toddlers. Glad to have found a recipe for a small family. I didn't use the bacon, though, since other reviewers complained of the taste. I gave it 4 stars because it was a little dry; I will cook it with the breast facing down like others have suggested next time. I am using this recipe again for Christmas.
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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 14, 2007
I followed the recipe almost exactly, and used others' suggestions to cook for 8 minutes. Mine came out underdone- and my oven is always too hot! Maybe its because I used all butter. Other than that, these were great little cookies. My husband doesn't really eat sweets, and he says these are his favorite now! He calls them French Toast cookies, because he says that's what mine ended up tasting like! I will make these again and cook for probably 9 minutes.
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Grandpa's Peanut Butter Fudge

Reviewed: Nov. 28, 2007
Peanut butter fudge has always been a tradition in our family, but when my great-grandmother died, the recipe was lost. Of all the recipes I have tried, this tastes the closest to what she made. I did however make changes. I do not add the peanut butter to the boiling mixture, I boil the sugar/milk on medium/high until it reaches soft ball stage (around 234 degrees); use a candy thermometer. I would not recommend just guessing with the soft ball stage unless you are truly a professional- fudge is extremely fickle and can turn out or not for even the most seasoned baker. As soon as that stage is reached, immediately take it off the stove and add the peanut butter/vanilla. I mixed with a regular mixer on low for around 6 minutes and it turned out perfect. Great recipe, the best I have found so far.
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197 users found this review helpful

Brown Sugar Smokies

Reviewed: Nov. 22, 2007
I followed others advice and made these the night before cooking. I snuck a few in the oven right after I rolled them, though, and they were not as good as those I made the day after (that had sat in the fridge). The bacon also crisped the second day without having to broil, and there was not as much grease or mess. Like others, I rolled both sides of bacon (center-cut) in brown sugar before rolling the smokies. Definitely an appetizer for the men.
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3 users found this review helpful

Bread and Celery Stuffing

Reviewed: Nov. 22, 2007
This recipe was very good, everyone really liked it. I'm giving it 5 stars because of this and it is easy to make, though it is a bit time consuming to cube all of the bread. I only used 2 celery stalks and I used the whole can of broth, plus half a can of cream of chicken soup- to give it more flavor. My texture didn't really vary, so I added a cup of boxed stuffing to make it more appealing. I will definitely make this again. Thanks!
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0 users found this review helpful

Chocolate Mousse Pie

Reviewed: Nov. 19, 2007
I followed the recipe exactly, and as others have noted, it didn't set well until it was chilled overnight. I used Lindt creamy milk chocolate, and the taste was almost identical to melted ice cream. A fun little pie, but nothing special. I am using it as an eggless recipe for Thanksgiving for my allergic 1 year old. The kids will love it!
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Banana Cake VI

Reviewed: Nov. 2, 2007
After making this last night, I definitely prefer this recipe to any other banana bread or cake. I didn't read the correct oven temp, so I ended up baking at 350 degrees in two 9-inch pans for 45 minutes, and it came out perfectly moist, even without freezing. I didn't use the icing, I felt the cake was enough by itself. I also cut back on the sugar by 1/2 cup and no one could taste the difference. I will be using this recipe as an alternative for those who dislike pies at Thanksgiving. Thanks!
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1 user found this review helpful

Marshmallow Treats

Reviewed: Oct. 27, 2007
I haven't had a real Rice Krispies treat in years, and I'm glad I found the original recipe. I did remember that there usually was not enough marshmallow mixture to go around, so I cut the rice cereal content by 1/2 cup and added a 1/2 cup of marshmallows. I love this recipe because it takes less than 5 minutes to make! It also doesn't have those preservatives, etc, that packaged treats carry.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 10, 2007
These cookies turned out really good, they really were chewy, not just soft and cakey. I was a little skeptical at first, baking these cookies with a 1/4 cup, I was afraid they would burn or not cook thoroughly, but they cooked well; they just did not spread at all. My oven is probably at fault since I followed the directions exactly. I used 1 1/2 cups of semi-sweet chips and 2 ounces of chopped bittersweet baking chocolate. Definitely a recipe to keep.
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Soft Oatmeal Cookies

Reviewed: Sep. 30, 2007
I have probably tried hundreds of cookie recipes over the years, but I have to say that these cookies are some of the BEST I have ever had!! I followed the recipe, and made sure to put them in the fridge for an hour. They were crisp on the outside, and very soft and chewy inside. I also added 2 cups of semi-sweet chocolate chips to the batter, and they were delicious! These have become our whole family's new favorite.
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2 users found this review helpful

Golden Potato Soup

Reviewed: Sep. 30, 2007
I've never had homemade potato soup before, and this was delicious. It was very easy and quick to make. I halved the recipe and substituted white cheddar for American, and centercut bacon for the ham. I will definitely be making this again. My one-year old loved it!
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1 user found this review helpful

Caroline's Chocolate Fudge Frosting

Reviewed: Sep. 28, 2007
This frosting is very "old-fashioned". My great-grandmother used it on her cakes, and I am so glad to have found it again. Though it is much sweeter than a store-bought, it tastes better. I used it on the Black Chocolate Cake recipe from this site, and it was enough to cover the entire cake, as one reviewer noted. I only used 1/2 cup of milk, thanks to suggestions, and it was ready to spread in less than 2 minutes. The cake set out for a while, and the icing did not get hard or crust over, it stayed smooth and creamy. Very good!
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2 users found this review helpful

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