Kat D ~ Dreamkat29 Recipe Reviews (Pg. 1) - Allrecipes.com (10307281)

Oatmeal Peanut Butter Cookies

Reviewed: Dec. 22, 2010

YUMMY! Made this with only 2 differences from the original recipe: I ran out of peanut butter and ended up using a few tablespoons of applesause instead to make sure it wasn't too dry, and I added about 1/2 cup more oatmeal. Baked them for 11 minutes and they were perfectly slightly crisp on the outside but tenderly soft inside!

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Buttery Soft Pretzels

Reviewed: Jun. 6, 2010

They seemed to be missing something in flavor, but were pretty good.

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9 users found this review helpful

Irish Cream Sugar Cookies

Reviewed: Jun. 6, 2010

Added a bit extra Irish Cream, personal preferance, and they came out Wonderfully!

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12 users found this review helpful

Danish Pastry Apple Bars

Reviewed: Jun. 6, 2010

Yummy! I added some flour to the apple filling and more spices then it called for, and made the dough by adding milk a little at a time untill it was the right amount of moisture instead of just dumping it all in, but other then that, went as the recipe said and it came out wonderfully. I didn't add any glaze to the top, but did brush the top with some of the liquid from the apples before the end of baking and sprinkled with suger.

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Apple Strudel Muffins

Reviewed: Jun. 6, 2010

As always READ THE REVIEWS!!! Thank you everyone who wrote your changes. I listened to a lot of reviews that suggested using half brown sugar instead of all white, to add cinnamon and spices, and to add more apples. They came out WONDERFULLY! I diced up 2 smaller apples and chopped a 3rd one, added half of the sugar and spices (about 2 tsp. cinnamon, then some nutmeg, cloves and ginger to taste) to the apples and let them sit in the 'frige overnight before making these muffins. I also added a bit more flour to the crumb topping mixture, close to 4 Tbsp. instead of 1 Tbsp. My family loved them and I get to say they're somewhat healthy with the apples in them!!! Oh, by the way, with letting the apples sit overnight in sugar and spices first, it pulls out the juice and softens the apples. I poured all the juices in to the batter too, and it was far from dry for me. The second time I made these, I didn't let them sit as long, there was less juice in the bag, the apples were stiffer chunks, the batter was more dry, and the muffins also had a dryer texture... Not sure if it's coincidence yet.

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J.P.'s Big Daddy Biscuits

Reviewed: May 11, 2010

Very good, basic recipe. Followed the directions for the dough, only adding as much milk as needed, and ended up not needing all the milk. I rolled them a little thinner then directed, folding the dough over a few times and rolling out again instead of kneading, and to make layers, and made smaller biscuits (about 1&1/2 inches across) out of it, baked them about 10 min. at 410 instead of 425 degrees. Used them with a sausage gravy and the only reason there's one biscuit left over is everyone is too full to eat it!

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To Die For Blueberry Muffins

Reviewed: Jan. 11, 2010

I made this for my family, used frozen blueberries and added some lemon juice and lemon zest, and they came out wonderful! I left out the crumb topping, but I think I'll add it next time.

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Fluffy Pancakes

Reviewed: Jan. 9, 2010

This turned out very well. At first I wasn't sure about the amount of vinegar, but I followed the recipe and added a bit more sugar, and everyone loved it! I will be making this as my regular pancake recipe from now on.

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Baked Potato Soup I

Reviewed: Dec. 23, 2009

My husband, who normally dislikes soups in about any form, asked that I put this on the regular menu! I added more bacon and cheese, as that's what we prefer, but it came out tasting great. It did take a while for it to thicken, and I may add more flour next time, but aside from that, great recipe!

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Chicken Pot Pie IX

Reviewed: Dec. 23, 2009

My family loved this! I made more "sauce" because the other reviews recommended it and I had extra of the chicken broth from the (bone in, cooked and pulled apart) chicken I cooked. I also made a few alterations based on taste and preference, added a bit more seasoning, and changed the veggies we used, but over all, a GREAT recipe! My husband ate the left overs every chance he got.

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Light Oat Bread

Reviewed: Dec. 23, 2009

Like other people, I didn't use a bread machine, but I did follow the instructions from Jules and it came out wonderfully! I added just a bit of extra quick oats and replaced some of the br. sugar with honey. It took a lot more flour when kneading, and a while of kneading to get it stiff enough, but that may have been the humidity here. It may also have been that I added a whole packet of yeast, which is 2 and 1/4 tsp. instead of the 1 and 1/2 the recipe called for. My family loved it and if I had the time to make home made bread every day, this would definately be a regular recipe in our house.

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Pineapple Cheese Salad

Reviewed: Nov. 16, 2009

As odd as this combination seems, it comes out tasting pretty good. (I've only had it with the cheese once, since I have chosen to leave it out) I like to make it without the cheese, and using pineapple tidbits or crushed pineapple and use it to top a pineapple coconut cheesecake recipe I have, or I make a trifle with this, cake chunks, and whipped cream.

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Irish Cream Chocolate Cheesecake

Reviewed: Nov. 11, 2009

I have not made this exact recipe, but I have one similar to this that I have made for years, and the main differences are the recipe I use has more Irish Cream and instead of the cocoa powder, you mix an amount of the cheesecake "batter" with melted chocolate chips, then swirl that into the rest of the pan before baking. Another variation I have used a few times is white chocolate, and added a bit of green food coloring to swirled in amount. Every time I've made this cheesecake, it disappears and I never have left overs to take home! You really should read all the tips (and reviews) on a good cheesecake if you haven't made them before. Greasing the pan, using a waterbath, and cooling it slowly are very important, but I would certainly say give it a try! It's worth it. Thanks for posting this recipe!

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Eileen's Spicy Gingerbread Men

Reviewed: Nov. 11, 2009

Thus far, my first batch of these did spread... I'm going to freeze the second pan for a bit before baking in hopes that they hold their shape better. Besides that, these had a wonderful taste, and I made sure to watch them carefully as they baked so they didn't overcook and turn into gingersnaps. When making the dough, I added an extra 1/4 cup of flour and some extra ginger and cinnamon and cut the clove in half. I may add close to an extra 1/2 cup flour next time. Overall, Yummy! Who needs icing?

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Cheesy Ham and Hash Brown Casserole

Reviewed: Nov. 4, 2009

Yummy. My aunt made this the last time I went to visit, but I didn't get the recipe from her, and I was hoping this was the same one. From the wonderful taste, I think I found it. I made this for dinner tonight and the kids loved it. I did add some pepper to the recipe, replaced the parmesan cheese with some extra cheddar and I didn't measure the hash browns but used over half of a 64 oz. bag. This will definately be added to our normal menu!

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Black Chocolate Cake

Reviewed: Oct. 12, 2009

Wow... Yummy. I made these into cupcakes, and they were perfect! I did replace the 2 cups of water with 3/4 cup milk and 1&1/4 cup coffee. When they said black, they weren't kidding! These are not even dark brown. They are rich and not too sweet on their own, so perfect for a nice big swirl of frosting! Better then any box cake I ever made. (Never need a box cake again!)

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The Best Rolled Sugar Cookies

Reviewed: Sep. 1, 2009

Always read the reviews before making anything! Why I love this site so much for getting my recipes. After reading thru reviews for this one, I tripled the vanilla, added a bit of lemon juice, added 1 cup powdered sugar with the other sugar, added an extra 1/2 cup flour, mixed it by hand instead of a mixer, I always use parchment paper, and removed these cookies just as they were starting to get golden on the edges. These came out wonderfully! I still have to let them cool, (and hopefully they keep their form but stay soft) but right now, my kids aren't worried about frosting, they taste wonderful as is!

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Jay's Signature Pizza Crust

Reviewed: Aug. 30, 2009

Before making this, I never could get a pizza crust quite right, but this recipe was it! I add mixed Italian seasoning in with the flour, along with a bit more onion and garlic powder, always sprinkle the bottom of the crust with corn meal, and pre-bake it for a few min before topping, and I have never had a better crust from any restaurant I've ever eaten at. We've made this quite a few times now, and it's so nice to let your family top their quarter of the pizza as they please and there's no arguments about who wants what kind of pizza! Now if I can just perfect a good sauce!

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Janet's Rich Banana Bread

Reviewed: Aug. 25, 2009

After reading reviews, I made some changes before making this recipe. The changes I made are: I used softened butter instead of melted, 1/2 cup brown sugar to replace half of the regular sugar, added lemon juice, doubled the vanilla, used 3 eggs instead of 2, added a bit of spices, used 3 smaller bananas that I mashed up, and final change, I put an extra 1/2 cup walnuts in the blender and made some nut butter out of it and mixed it in. Just a few difference, I know! Lol. But it came out Wonderfully! I think I could have added more walnuts though, personally I like a bit more crunch and nutty flavor. Aside from that, Perfect!

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Soft Molasses Cookies V

Reviewed: Jul. 10, 2009

I only made 2 changes to the recipe as written: Added more spices, and added a but of rum for more flavor. I read through the reviews and have to say... if you follow the directions and don't over cook the cookies (I made that mistake with one sheet...) this comes out great! I made this recipe twice so far, the first time so much of the dough went into my children's mouths that there weren't enough cookies! Both times came out wonderful. However, I used dark molasses the first batch and mild molasses the second. I happen to prefer the dark molasses version. I did change the cookie forming method however. Instead of cooling the whole batch of dough, I put it into a ziplock bag, cut the end off and "piped" the cookies onto the sheet. I then froze them for a few minutes to help keep their form, and baked them. (Much quicker then waiting for the whole bowl to cool) I also sprinkled a few with regular sugar and it added a wonderful touch. These are more of a cake like cookie, but not too much so. Cake like cookies tend to stay soft for longer though which is good for my purpose. I sent them to my deployed husband and his room mates and am awaiting the response on how they arrived!

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5 users found this review helpful