babychase3 Recipe Reviews (Pg. 1) - Allrecipes.com (10316949)

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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 7, 2011
Made 2 of these pies for family and they raved! I followed the recipe for the most part, making a few minor changes. I like a lot of spice in my desserts so I added more than the recipe called for of the cloves, cinnamon, sugar and ginger. I used both brown and white sugar. I added a healthy splash of vanilla extract to the pumpkin filling as well. Instead of using evaporated milk, I used a can of Fat Free Sweetened Condensed Milk I had on hand already. (I would have used ½ a can if I were making just one pie.) As the recipe stated, I also used DEEP DISH PIE CRUSTS and had no problem at all with overspill in my oven. My family loved it and a few said they never liked Pumpkin Pie but really enjoyed this one! (Reportedly, “Everyone can’t make a good Pumpkin Pie”)
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Lisa's Chocolate Chocolate Chip Cake

Reviewed: Feb. 23, 2011
I made this cake recently for a family gathering. Among the other 3 dessert options I prepared, this one was the hands-down favorite! This baked perfectly in my Angel Food cake pan. Very moist and delicious. After reading the reviews, I substituted the hot water for coffee. I also used Devil's Food cake mix, following the box for the amount of vegetable oil to avoid a soggy cake. I used chocolate chunks instead of chips. I had some sour cream but also mixed in some Greek yogurt I had on hand as well. Lastly, I melted a container of chocolate icing in the microwave and drizzled on even more chocolately goodness! Yum! Everyone loved it because, as well all know, chocolate lovers are everywhere!
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7 users found this review helpful

Chicken Enchiladas II

Reviewed: Nov. 28, 2010
This was quite good! I've never made chicken enchiladas and I was impressed with the results. I omitted the green chiles (not a fan of spicy food and had none on hand either). I doubled the ingredients at the suggestion of other reviewers. I sauteed the green onions in butter as directed and simultaneously browned my chicken in the butter as well. I seasoned the chicken with paprika, onion and garlic powder, cayenne pepper, and black pepper. I used 1 can of cream of mushroom and 1 can of cream of chicken with my cup of sour cream. I also added a splash of chicken broth and a can of rotel to the sauce. I browned my white corn tortillas in extra virgin olive oil before assembling my enchiladas. All in all, the dish came out out very good. Will definitely make again! :-D
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Cheesy Ranch New Red Potatoes

Reviewed: Nov. 7, 2010
These were pretty good. I had to boil them a second time as I did not get them soft enough the first round. I think I need to keep the potatoes covered on high heat next time. In any case, they were pretty tasty. They got good reviews from the family.
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4 users found this review helpful

Baked Bar-be-Que Chicken

Reviewed: Nov. 7, 2010
Very good! I took the advice of another reviewer and baked the chicken thoroughly on each side. The first side cooked 20 minutes and the second side about 10 minutes. I used the same method after I added the barbeque sauce but only cooked each side about 7 minutes each. The chicken was very tender. The family really enjoyed it!
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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Aug. 9, 2010
I have always had trouble with pasta recipes so I wasn't expecting perfection. I was surprised to find that this dish came out pretty good! I guess I was feeling bold today because I even made some changes. I had a 14oz bag of frozen shrimp and, since I had to cook it, I melted the stick of butter and sauteed the thawed shrimp and spices together along with a few tablespoons of frozen Seasoning Blend (i.e onions, bell pepper, etc.). I added garlic powder, onion powder, pepper, and Creole seasoning as well. We are not big mushroom fans so I deleted them entirely. After the shrimp was done, I added an 8 oz pkg of fat free cream cheese. It melted just fine and I added about 1/2 a cup of 2% milk to thin it out before the simmer time. Mixed the sauce with the pasta and there was plenty of sauce coverage. Finished with a generous sprinkle of reduced fat Parmesan cheese. Still very flavorful, rich, and cheesy. Served with garlic bread. Delish! Had unexpected company over and the positive reviews were unanimous. My pasta confidence is WAY up with this one! Will definitely make this again!
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Gooey Butter Cake III

Reviewed: Mar. 21, 2010
Delicious and easy to make! I used a Lemon cake mix instead, used fat free cream cheese, and halved the powdered sugar. This reminded me of the Lemon Cooler Girl Scout cookies from a few years ago. Will make again!!!
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2 users found this review helpful

Pecan Pie Bars II

Reviewed: Mar. 21, 2010
While I consider myself a skilled baker, I have never been able to perfect a pecan pie! So, I thought I would try this recipe. So glad I did! My confidence needed a boost! I made the bars by the recipe. Easy and turned out great!
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World's Best Lasagna

Reviewed: Feb. 14, 2010
This was a tasty dish but I would not choose it over a store-bought lasagna. For the time and money, this lasagna will be made on rare occasions. But I did enjoy it!
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Chewy Peanut Butter Brownies

Reviewed: May 24, 2009
These were pretty good! I made them exactly as the recipe stated. They turned out shaped like brownie without the "brown"! However, we are peanut butter lovers so no one complained. It actually tasted a lot like a nice, soft peanut butter cookie only thicker. They were quite easy to make and I will more than likely make these again.
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Broiled Tilapia Parmesan

Reviewed: Apr. 15, 2009
I enjoyed this dish! I took the advice of other reviewers and added bread crumbs, crushed red pepper, garlic and onion powder, and paprika to the cheese mixutre. I didn't have any Old Bay seasoning so I also added some creole seasoning to the mixture. I also didn't have any celery salt so I just skipped it. I followed the recipe fairly closely but I didn't measure anything exactly. I may have added too much mayo but my mixture turned into a paste, which I brushed onto the fish. I also sprayed the tilapia with Pam before broiling the first 3 minutes. I didn't turn the fish, only covered it with the cheese mixture and waited for it to brown. This only took like 4 minutes tops for a total of no more than 10 minutes! Great weekday meal and very healthy! Thanks!
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Oven-Fried Pork Chops

Reviewed: Feb. 24, 2009
This was DELISH! I used 2 eggs instead of 1 but kept the other ingredients the same for 4 chops but I actually used 8 thin chops. I also added thyme to the egg mixture as well. At the suggestion of other reviewers, I seasoned the chops prior to their egg dip with my usual spices (creole seasoning, onion powder, garlic salt, pepper, etc.) When it came to the crumb mixture, I used a combination of Italian seasoned bread crumbs and Stove Top stuffing. I found the stuffing had thicker, crunchier pieces but didn't cover the whole chop the way I wanted. The bread crumbs fixed this problem completely. I sprayed the glass baking dish and the top of the chops with Pam. I cooked the first side for about 15 minutes and the second side (sprayed again with Pam)for about 10 minutes. These chops were tender and looked fried! The Pam is what really gave them the golden appearance I wanted. Thanks for a wonderful recipe! KEEPER!
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Favorite Barbecue Chicken

Reviewed: Feb. 19, 2009
Wasn't that impressed with this one. The sauce was just okay for me, nothing I would crave in the future. And marinading the chicken may be in order for this recipe, as the inside of my chicken breasts tasted like plain old chicken. All in all, I could take it or leave it.
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Banana Pudding IV

Reviewed: Feb. 18, 2009
Absolutely yummy! I thought this was different due to the whipped topping folded into the pudding. It gave the pudding a light, fluffy taste I don't think I've ever tasted in banana pudding. At first, I was very worried it would turn out poorly. I neglected to read a popular review that urged ROOM TEMPERATURE CREAM CHEESE. It really is a must; my pudding had so many lumps even after I mixed it about 10 minutes longer on high! The chilling process seemed to help because there was not one lump in the final product. I think the only other change I will make is using half a can of sweetened condensed milk, as several other reviewers suggested. Me and my family love sweets but I was the only one that thought this was a tad too sweet! (Everyone else loved it!) I also crumbled extra cookies on top of the pudding before allowing it to chill in the refrigerator. This made for a nice (and easy) presentation.
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Smooth Sweet Tea

Reviewed: Feb. 18, 2009
I agree with other reviewers. It does taste just like McDonald's Sweet Tea! Very easy to make and not bitter at all! I enjoyed this very much. I think next time I will try peppermint tea and see how that tastes!
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Buttery Corn Bread

Reviewed: Feb. 18, 2009
I thought this tasted pretty good. I followed the recipe exactly, using white cornmeal (what I had on hand already). I was expecting a little more buttery flavor and fluffiness but I didn't notice any difference. Perhaps I'm not a big cornbread fan but the family members I made it for thought it was pretty darn good! So thanks for an easy and crowd-pleasing recipe!
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Rempel Family Meatloaf

Reviewed: Jan. 9, 2009
This wasn't a bad change to regular old meatloaf. Instead of ketchup, I used KC Masterpiece Honey BBQ sauce. I also used half Cheez It Cheddar Jack crackers and half Ritz butter rounds. Lastly, instead of all steak sauce, I used half steak sauce and half Worchestire. It turned out pretty tasty. However, next time I will definitely try the honey/BBQ sauce/ketchup topping other reviewers suggested. I guess I'm just used to a sauce on top of a meatloaf! I'd make this again.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 14, 2008
OH-MY-GOODNESS!!! This was absolutely delicious! I have never made a whole chicken before and, I must say, I outdid myself! Thanks for the detailed reviews everyone. From my readings, I only used 1 5lb. chicken, cut the salt in half, and I didn't add any onions or other spices into the cavity aside from the rub. I also omitted the garlic powder because I didn't have any on hand. I made up for it by using garlic salt instead of plain salt. I also sprinkled in some Tony Chachere's Creole Seasoning and ground ginger. I let my bird marinate for about 2 1/2 hours in a Ziploc bag. I baked it in a roasting pan for about 3 1/2 hours on 250, with the last half hour at 350. I only basted in once while it baked, squirting small amounts of squeezable margarine on top and off to the side. When I took the chicken out of the oven, I basted it with the juices at the bottom of the roasting pan. It was brown and crispy on the outside and, as promised, absolutely tender and juicy inside! It was almost too easy to carve; I couldn't even hold the meat between my fork and knife to get it out in one piece! I served it with cheddar and bacon scalloped potatoes, green beans, and salad. It was soooo yummy...
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Double Layer Pumpkin Cheesecake

Reviewed: Dec. 3, 2008
Well, I've made this recipe about 4 times in the last 2 weeks. NEVER had one complaint, only non-stop compliments! I tried it with both reduced fat and regular cream cheese and I've learned that it tastes exactly the same either way! I use 1/4 tsp pumpkin pie spice instead of each individual spice and pumpkin pie filling instead of puree'. At the advice of another reviewer, I placed the cheesecake layer in the freezer while I prepared the pumpkin layer in order to get a more pronounced double layer. I also found that the cheesecake should bake no less than 50 minutes; I didn't have any problem with a cracked top. Several people told me that they are not pumpkin pie fans but found the lightly "whipped" taste of the pumpkin-cheese mixture quite tasty. Thanks for a great recipe! It will definitely be a regular during the holiday season.
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Awesome Slow Cooker Pot Roast

Reviewed: Dec. 3, 2008
This was pretty good! I found it to be a bit too salty but that could be due to overseasoning it. I used pepper, garlic salt, and onion powder then floured the roast all over. Then, I browned the roast in some olive oil on all sides. While it was browning, I put my Reynolds Wrap slow cooker liner in my crock pot and added the other ingredients. Since I'm only cooking for 2, I used only about a 1.5 lb roast, a can of beef broth, 1 pkg onion soup mix, and 1 can cream of mushroom soup. I cooked the roast on high 3 hours then 2 more hours on low. The flour from the browning thickened the gravy as another reviewer wrote. Next time I think I'll try low sodium soup to fix the salt problem. Other than that, I was not disappointed. Not bad for my 1st roast!
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