Shelly Recipe Reviews (Pg. 1) - Allrecipes.com (10239939)

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Iced Pumpkin Cookies

Reviewed: Dec. 19, 2010
Yum! Didn't have nutmeg so I used 3 tsp of pumpkin pie spice. I also added half a bag of milk chocolate chips and an extra dollup of canned pumpkin (dough was a little dry). Can't wait to try them with icing. Nice, easy, and makes the house smell wonderful.
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Pumpkin Pancakes

Reviewed: Dec. 5, 2010
This is a fast, easy and delicious recipe. It took less than 5 minutes to make the batter and the kids loved it. I took the advice of other reviewers and did not whip up the egg whites; I just added them into the wet ingredients and mixed it all up. Other changes I made: 4 TBSP brown sugar instead of the 1 TBSP of regular (we like our pancakes sweet), 2 1/2 TBSP oil and an extra spoonfull of pumpkin (could even be a little more). I also spread the batter out with a spoon when cooking. I did not, however, make the syrup. Most definitely I will try it next time. A lovely, comfort food that makes the house smell wonderful on a cold, rainy morning.
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Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Jul. 27, 2010
My kids love these! I used white whole wheat flour instead of regular whole wheat, non-fat milk and didn't use the protein powder. And to add a little extra nutrition I added roasted almonds to the end of the batter just for me!!
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2 users found this review helpful

Gobble-Tini

Reviewed: Nov. 27, 2008
First "tini" I ever made. Couldn't find raspberry liqueur so I substituted pomegranate liqueue. Fantastic!! Now I know why they say "shaken, not stirred"; there is a difference. If you are going to makie martini's of any kind, get a shaker.
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2 users found this review helpful

Mushroom Spinach Omelet

Reviewed: Feb. 11, 2008
This is a very tasty versatile recipe. I substituted low-fat cheese, but other than that, followed the recipe exactly. A dallop of salsa and a dallop of light sour cream served with a whole wheat tortilla (from Trader Joe's, they're the best) and you have a great healthy breakfast. And you can sautee any veggies you like to go in it. If you want to serve this on a school or work morning, just chop the veggies the night before.
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10 users found this review helpful

Brown Sugar Brownies

Reviewed: Feb. 9, 2008
I love brown sugar and this recipe highlights that flavor. Not overwhelming though. I used cho. chips because my company was allergic to nuts. Will make next time with nuts and cho. chips. VERY easy and quick. Great with coffee the next morning.
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1 user found this review helpful

Bran Flax Muffins

Reviewed: Jan. 31, 2008
This was sooo good. Moist and delicious. Made exactly as stated. Great snack (with 1/2 c. non-fat milk) or breakfast on the go. Tastes especially good warmed up. The recipe made enough muffins that I will definitely be freezing some. I'm going to try pumpkin and cranberries next time!
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2 users found this review helpful

Simple Turkey Chili

Reviewed: Jan. 25, 2008
This is really good chili! I omitted the olive oil because ground turkey has so much moisture, it doesn't really need it. I also doubled the beans and used several different kinds of beans; kidney, chili and pinto. You could put almost anything in this recipe; veggies, a small amount of pasta, etc. It is not heavy or "greasy" in any way. This recipe has a little more liquid than typical chili, but that makes it great for cornbread (see Grandma's Buttermilk Cornbread on this website). This will become a regular for my household.
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 25, 2008
This is a wonderful recipe. I cut the sugar in half because I was serving it with the Simple Turkey Chili recipe (from this website, which is also great). But, get this, I accidentally doubled the flour and cornmeal! It was pretty dense but tasted great. I cut it up into cubes and used it as a sort of moist crouton for the chili (because there was alot of liquid). The kids didn't even realize I had messed up. I can't wait to try it again with the correct amounts of flour and cornmeal, it will be unbeatable.
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Spicy Scones

Reviewed: Jan. 20, 2008
When you want scones that are a little more nutritional than the ordinary, these are the ones for you. They taste great. And my kids liked them. I used raisins instead of currants. Next time I will definitely use a full cup. I only had 1% milk so I used that and it didn't seem to make any difference. You could probably substitute almost anything for the currants and it would be great. I'm going to try sauteed apples next time with a bit more cinnamon.
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7 users found this review helpful

Shepherd's Pie VI

Reviewed: Jan. 8, 2008
Great base recipe! I took a lot of advice from other reviewers and added the worcestershire sauce, doubled the ketsup, boiled 3 cloves of garlic with the potatoes and mashed them in, added a dallop of sour cream when I mashed the potatoes, did NOT mash the carrots (chopped them), added a little corn and cooked fresh (leftover) green beans and added 3 cloves of minced garlic when I cooked the onion. I do not like brown gravy or brown gravy mix, so I just added extra beef broth and it was great. The kids really liked it!
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Rosemary Roasted Pork Tenderloin

Reviewed: Jan. 8, 2008
Wonderful recipe. The fresh rosemary is what does the trick. The kids even loved it. As with some of the other reviewers, I also used a cup of apple juice instead of concentrate and it worked well. This would be great to serve at a dinner party. For a meat dish, it is very rich tasting. And the Dijon flavor is not at all overwhelming, very subtle.
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16 users found this review helpful

Cornbread Dressing II

Reviewed: Dec. 19, 2007
I made this for Thanksgiving and my family was skeptical. We have always been a "traditional stuffing" family and not open to change. I made it anyway and now it is a demand for Christmas. It looks really bad when you're making it, but don't be afraid. After it's cooked, it looks alot better and tastes wonderful. I added a little cooked, crumbled sausage. And I would definitely go to the trouble of making the cornbread as stated. Any store bought cornbread would probably be too sweet and ruin the flavor.
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25 users found this review helpful

Homemade Buttercrunch Candy

Reviewed: Nov. 25, 2007
If you like the rich taste of toffee and chocolate, you'll love this. The only changes I made were that I used butter instead of margarine and I cooked it to 290-300 degrees instead of 270 degrees. I roasted my own almonds because I like a deeper flavor. If you have a candy thermometer this is a very easy recipe.
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14 users found this review helpful

 
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