mrsK Recipe Reviews (Pg. 1) - Allrecipes.com (10184814)

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Big Soft Ginger Cookies

Reviewed: Nov. 22, 2010
Fabulous cookie!!! Great texture, great taste! I didn't have any issues with my dough being too sticky - it was perfect! No need to chill it either. I used my small cookie scoop, but overflowed it to rounded scoops. Rolled in raw sugar because I like the bigger crystals. Baked for 9 minutes and let cool for 5 min. on baking sheet. This was just a test batch to see if they were worthy of making for holiday gatherings. I will definitely be making these again!!!!
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Mini Meatloaves

Reviewed: Oct. 24, 2010
This is my husband's most requested recipe. These meatloaves are moist, flavorful, and delicious. I make a little extra topping because that's his favorite part of them. Will not ever use a different meatloaf recipe.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 11, 2010
Very good! My husband couldn't keep from eating it last night. However, I would play with the spices a little bit more. Less nutmeg and cloves, more ginger and cinnamon. I only had 1/3 cup of vegetable oil, so substituted the rest with applesauce. I also added a few tablespoons of molasses to the batter, just because I wanted it to be a little like a pumpkin gingerbread. Made 3 loaves and mine needed to cook for a little over an hour, not 50 min. Kept one and gave the other two loaves as gifts.
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1 user found this review helpful

Cake Mix Cookies IV

Reviewed: Oct. 1, 2010
These are so good and much better than any of the other cake mix cookie recipes! I make them all of the time because they are so quick and easy and taste great. I've used chocolate cake mix, carrot cake mix, and rainbow chip cake mix. So far, the rainbow chip is the best - tastes like a sugar cookie! Will make next time with lemon cake mix.
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Almond Butter Cookies

Reviewed: Sep. 26, 2010
Fabulous cookie! I used cake flour instead of all purpose flour just because I ran out of all purpose. They stayed extremely soft for days and the flavor is amazing. Reminds me of the almond cookies you find at a chinese restaurant, but with a better texture and flavor. Will make again in the future.
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3 users found this review helpful

Zucchini Patties

Reviewed: Jul. 28, 2010
These were delicious, but I made some changes, so I can't give 5 stars. First, I left out the mozzarella and replaced the flour with italian breadcrumbs and the onion with onion powder. They were just OK hot. They were even better cold the next day!! They remind me of my grandmother's "Zucchini Pie" that she used to make with Bisquick. Absolutely delicious and I will be making them again with the changes that I made.
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Slider-Style Mini Burgers

Reviewed: Jun. 6, 2010
These are great! They have become our traditional Friday night dinner. My husband actually becomes cranky if I change "Friday night Slider night" to something else. Didn't change a thing from the original recipe, except I use low fat mayo and low fat cheese.
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2 users found this review helpful

Braided Easter Egg Bread

Reviewed: Mar. 28, 2010
doesn't taste like Easter Bread at all. It was way too dry (and I didn't refrigerate it) and not sweet enough. It completely lacked the flavor of the Easter bread that I am used to eating. I won't be making this again.
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Pineapple Pie III

Reviewed: Feb. 23, 2010
Absolutely delicious! However, I can only give this four stars because there is simply not enough filling to fill the entire pie. I used 1 1/2 times the filling recipe and next time I will double it. One of the people that I was serving this to is a diabetic, so I substituted the sugar with splenda and it still tastes awesome - you can't even tell that it is sugar free! I also used pineapple tidbits instead of crushed pineapple because I wanted to be able to bite into the pineapple. I might try it with crushed pineapple next time or even with pineapple chunks. I will definitely be making this again. Thanks for submitting the recipe!
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Janet's Rich Banana Bread

Reviewed: Feb. 19, 2010
truly, very moist. However, the flavor was lacking. I used splenda instead of sugar and low fat sour cream, which could have contributed to the taste change. However, I usually change all of my baking to low fat and low sugar without any problems. The banana flavor is ok. I used 1 large and 2 medium mashed very ripe bananas. I will still be on the lookout for another banana bread recipe.
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Chocolate Fudge Cookies

Reviewed: Feb. 14, 2010
Made these last night start to finish in less than 30 minutes. These cookies are fantastic if you need a dessert in a hurry, but I wouldn't make them again if I had more time to make a better tasting cookie recipe. Used 1 stick of softened butter instead of the oil and they came out very soft and a little chewy - NOT at all greasy like other reviewers, but then again, I did not grease my cookie sheets. There is no need to grease them, even if you add the oil to the batter. Added some walnuts just because we like them. Ended up with over 30 cookies.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 3, 2010
a little sweet I didn't want big cookies, so I used a 1 inch cookie scoop. Since I knew that melting the butter would make my cookies go flat if I made them that small, I only softened the butter. However, all cookies flattened once they came out of the oven, but they weren't too flat. The dough tasted awesome before baking and I was pretty excited that I had found an excellent recipe. However, once baked, these cookies are too sweet and definitely have too many chocolate chips in them. Next time, I will decrease the sugar by 1/2 cup and the chips by 1 cup.
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Banana Streusel Muffins

Reviewed: Jan. 10, 2009
This is the moistest, most flavorful banana muffin I have ever made! After reading some reviews, I cut out some of the sugar since others said they were a bit on the sweet side - only 1 1/2 cups for a double batch instead of the full 2 cups. (Hence the 4 stars instead of 5). I made them for my husband's office and they got rave reviews - one of his coworkers had one in his hand as he was eating another one at the same time! I agree with other reviews that this isn't really a streusel topping, but it is good! It makes the tops a little sweet and a bit crunchy!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 29, 2008
I did not care for this recipe. The taste was just not there and they are definitely not sweet enough. If you have to add more sugar, you can't give this recipe 5 stars. If you have to frost these cookies in order to make them sweet enough, you can't give them 5 stars either.
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4 users found this review helpful

Easy Sugar Cookies

Reviewed: Nov. 2, 2008
Absolutely delicious and so easy to make! I was able to make the dough and bake all of the cookies within one hour! The dough was a bit crumbly and needed to be mixed with my hands before baking. I rolled each ball into colored sugar before baking and they came out very chewy! My husband (who is a choc. chip cookie fan) ate them all up raving about them after each cookie. Will definitely be making these again!
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Pistachio Cake I

Reviewed: Mar. 19, 2008
This is the recipe off of the Betty Crocker yellow cake mix box. It's for a yellow pound cake, but works well with any instant pudding flavor. I make this pistachio every year for my dad's birthday...but it's only 4 eggs and 1 cup of water (i use club soda instead)- it comes out moist every time. As for the frosting, I use 2 boxes of pistachio instant pudding with 1 pint of heavy cream (whipped) 1 cup of milk and add a little almond extract to it.
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29 users found this review helpful

Artichoke Chicken

Reviewed: Aug. 5, 2007
WOW! This one is definitely a keeper. I only changed two things (which is why I can only give it 4 stars) - I used 1/2 cup light sour cream and 1/2 cup light mayo, and added extra garlic powder and black pepper. Also salted and peppered the chicken before I put the sauce on top. This was absolutely delicious! Be sure to squeeze all of the moisture out of the artichoke hearts before you add them.
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Easiest Applesauce Cake

Reviewed: Aug. 1, 2007
Moist and yummy! I followed another review and used apple juice instead of water. Also added some raisins and walnuts. I didn't have two loaf pans so I divided the batter between one loaf pan and a mini bundt pan. The little cakes are so cute, and still yummy!
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5 users found this review helpful

Jewel Swirls

Reviewed: Jul. 5, 2007
Very disappointed in these. The dough tasted great before baking. They do look beautiful, but once baked they taste more like a poptart without the sweetness. Will definitely never make again.
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