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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 11, 2009
I'm the recipe submitter & wanted to clarify a few things so people are not disappointed. First, you cannot skip the freezing the cookie dough step...if you do, the dough WILL bake along w/the cake and be very dry. It's also imperative you don't overbake (or you'll get the same dry baked cookie results); I actually usually only bake about 16-18 min. I CAN'T STRESS ENOUGH, DO NOT OVER BAKE! It will seem like it's too early to take them out, but it's not. Check the outer ridge of the cupcake (otherwise you're getting the dough on your toothpick which should stay *wet*). These are great w/pretty much any cake flavor and can be made even easier by using prepared cookie dough (just don't skip the freezing step!). When I try a new chocolate chip cookie dough recipe (or even bake old favs), I always double it and freeze some cookie dough balls for future batches of these! I HAVE tried this as a cake, but have yet to perfect the cookie dough ball size/bake time...when I get it *right*, I'll add the dimensions/bake time to my review. THANKS, everyone, for trying (and rating and posting pics of!) my recipe! Enjoy!
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Meatball Nirvana

Reviewed: Mar. 5, 2010
Thank you , everyone, for the glowing reviews! We at the LTH house LOVE these meatballs! I almost always at least triple the recipe when I make it so I can freeze a few bags of meatballs. I bake and then freeze the baked meatballs. I'm kinda lazy (ok, a lot lazy) and never feel like taking the time to place the cooked meatballs on a cookie sheet, freeze them, then bag them. I'm lucky if I let them cool before I toss them in a freezer bag and chuck 'em in the freezer. I freeze them in freezer bags without sauce. It makes for crazy easy meals when no one planned ahead/feels like cooking! These do have a nice bite, so adjust the crushed red and hot pepper sauce (Red Hot at our house) to YOUR tastes. I also rarely ever feel like dicing an onion (I'm lazy, remember?) so I usually sub dried minced. I also tend to forget that my aversion to black pepper is generally abnormal, so, if you're not a freak like me, you may choose to add some black pepper, too! Come as you are and enjoy Meatball Nirvana! :)
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Marshmallow Fondant

Reviewed: Jun. 3, 2009
For all you skeptics/"I'm not good enough"/"I can't do it"/doubters out there, YOU CAN DO THIS! It is soooooooo easy. I'm VERY new to cake/cupcake baking/decorating (just started playing around for fun in Oct 08). I made this last night for a legal pad sheet cake (11X15, my very first sheet cake) and it was super easy. I melted the marshmallows and added the water and vanilla...then panicked because I couldn't get it smooth. No prob, just kept nuking at 30 sec intervals. AT THIS POINT, I ADDED GEL FOOD COLORING to get my desired color (soooo much easier than adding at the kneading stage like I did the other time!). I added as much 10X sugar as I could w/a spoon, then turned it onto my HEAVILY GREASED (I use Crisco) counter to knead the rest in. I am impatient, so I attempted to roll it out and use it the same night I made it. Didn't work (however, it would have worked if I'd been using it for cut outs/decorations, just not for covering an entire cake). I put it back in a ball, rubbed some more shortening on it, then wrapped it in plastic wrap and put it in the frig til morning. After letting it warm, I rolled it on a cutting board sprinkled w/corn starch and had no problem getting it on the cake (I simply inverted the cutting board over the cake!). I want to also add that it was INCREDIBLY HUMID when I made this and it STILL worked super well. I'm telling you, give this a try; people will think you are a baking ROCK STAR for very minimal effort! TY for post
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801 users found this review helpful
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Oatmeal Pancakes II

Reviewed: Jul. 7, 2008
I need to preface this review by stating emphatically I am a Bisquick pancake girl. It's what I grew up on, it's all I know. NOT ANY MORE!!! I love, love, love these pancakes! They are nice and fluffy and w/a great flavor and texture. I subbed whole wheat flour and Splenda brown sugar blend for the AP flour and sugar (and I only had old fashioned oats) w/amazing results. I also am not a big fan of buttermilk, so I used 1% "regular" milk. I am a home made pancake convert, and healthy ones, at that! THANK YOU for an awesome recipe (DH concurs). My only wish is that I'd had the ingredients to make home made butter & maple syrup to serve along with them.
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Italian Peas

Reviewed: Apr. 17, 2008
Let me preface this by saying I am not a big fan of cooked peas....raw & hidden in a salad w/lots of other yummy stuff (and dressing!), is good....cooked, bleh! These peas, however, me likey! These were excellent, as well as quick/easy to prepare, made w/ingredients readily on hand at our house, and an added bonus...good for me!! I cooked according to recipe, except I didn't measure oil (dash), onion (1/2 of one...looked like enough and it was, thought the whole onion would not have been too much either), or garlic (lots and lots of pre-minced). I also panicked a little and added some extra broth because it didn't "seem" like enough (it would have been...that's what the recipe is for, moron). One caveat, my peas ended a little on the mushy side because of my own timing....I tried to let them sit (covered still) while the rest of the meal caught up....so I recommend serving immediately. Thanks for a great veggie side, easy enough for weeknights, but respectable enough for guests, too.
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247 users found this review helpful
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Quick and Almost-Professional Buttercream Icing

Reviewed: Oct. 19, 2008
This is a great buttercream icing recipe. I followed it fairly closely, thought I did add extra vanilla, which then necessitated adding some extra 10X sugar to make up for the extra liquid. It does not make all that much, so I will prob double it when decorating a cake. It made enough for me to not-over-generously ice 18 cupcakes. Great taste and consistency. GO BULLDOGS! ;) TY for a great recipe!
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175 users found this review helpful
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Broccoli Cheese Soup

Reviewed: Aug. 2, 2007
I kind of combined this and tons of reviews from this and Broc Soup III for my soup. I only used 3 tbls butter to saute the onion (about 1 1/2 C pre-diced-will actually use more next time). I used a bag of frozen and a fresh crown of chopped broccoli. I put all 4 cans of chicken broth in w/the brocolli. I used a pound of 2% Velveeta and a handful of 2% shredded jack cheese. I added a little less than a tbsp garlic powder (and next time I will skip this and saute fresh minced garlic in w/my onions), just under a tbsp worchestershire sauce and a dash of dry mustard. Before I added the cheeses, I strained about 1/2 the brocolli mix and pureed before returning to the pot-next time I will puree almost the entire mix (I like more creamy than chunky). I thickened w/BC 4 cheese instant mashed potatoes. Oh, and I used fat free evaporated milk instead of regular (though after adding I noticed the expiration date was 09/06....I don't reccomend that!). Served a/a diced tomato garnish and crusty bread. Thanks for a great recipe (and lots of great modifications along the way from reviewers!).
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Bacon for the Family or a Crowd

Reviewed: Jul. 2, 2008
I love bacon, but I hate frying it on the stovetop. For myself, I generally nuke it to reduce some grease/fat, but DH is not a big fan of nuked bacon. I'm so glad I stumbled across this "recipe" (more an alternative cooking method, than recipe). So simple. I place a wire rack in/on a cookie sheet and lay the bacon on top so the grease drips below. I can only fit 6 pieces of bacon per cookie sheet (not touching...could prob squeeze 10). I do not drain or flip, just bake at 400 for about 10-15 minutes for flat perfectly crispy bacon.
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Rainbow Clown Cake

Reviewed: Mar. 5, 2010
I'm the recipe submitter (and I, obviously, love this cake!). If you have a favorite from scratch cake recipe, that works well, too! I no longer use the toothpick test; I prefer to gently press the top of the cupcake...if it *bounces* back-it's done (helps to prevent overbaking). These rock as cupcakes, too! These (in cake or cupcake form) are so simple to make, yet I've never taken them anywhere where they weren't "ooed" and "awed" over. Your friends and family will think you are a baking rock star when you show up w/these!
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Green Bean Bundles

Reviewed: Jun. 6, 2007
First, the presentation is superb w/this! I want to love it, but it just wasn't quite right, I think because I didn't quite get "crisp tender". I think I would like it a little more if the beans were sauteed w/the onion mixture, then bundled and baked. I really enjoyed the onion saute flavor, but I didn't really get a sense of it in the beans. I will def try again! UPDATE: This time, I added the beans to the sauted onions and let them soak up the flavors, then I bundled and baked them. I liked them a lot better this way; they were more flavorful and didn't lose that great sauce!
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Brigadeiro

Reviewed: Jun. 27, 2008
You cannot beat these for a simple, yet amazing looking, THREE INGREDIENT (which are staples, at that) treat! First, MANY MANY thanks to the top 2 reviewers who's tips made making these a breeze. I followed the following tips from them: A: KEEP STIRRING!!! B: You'll know when it's done. For real. 2 things will happen: it will thicken and start to "pull away" from the sides of the pan AND when you stir it will open a valley to the bottom of the pan. Keep stirring for 2 minutes after this happens. C: pour into a bowl sprayed w/PAM (cooking spray) D: Spray your hands w/PAM before trying to roll (I don't know how you'd begin to it otherwise) The "toppings" I used for rolling: sprinkles, colored sugar, almonds, coconut, crushed Nilla wafers. Toppings I plan to use in future batches: crushed pretzels, cocoa, 10X sugar [confectioners' sugar], crushed Oreos. This made 18 (-the one i ate) about 2/3 the size of a golf ball for me.
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Chicken and Sun-Dried Tomato Bruschetta

Reviewed: Jul. 11, 2007
I debated reviewing this, because I changed the serving method, but it's really good, so I wanted to rate it. I wanted to make it as a main dish, so i followed the recipe, but instead of serving on toasted bread, I made it into wraps. Yummy. My husband twice commented on how good they were. I actually preferred to place a bit of chicken, tomoatoe, and cheese on a spinach leaf and roll it. Thanks for a great recipe. This healthy dish (lite Italian dressing, reduced fat cheese) will become a staple at our house for a quick and easy weeknight meal.
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Jalapeno Popper Spread

Reviewed: Aug. 12, 2007
WOW! This was fantastic. I halved the recipe and used equal parts green chilis and jalaps. I did not use parm, because that didn't seem very "poppery" to me. Instead, I mixed in some odds and ends of 2% shredded cheeses I had: sharp cheddar, co-jack, and a mexican mix. I also used 1/2 C light mayo and 1/2 C sour cream because I prefer sour cream to mayo (and per earlier suggestions). I baked in the oven and served w/fresh french bread. I covered the top w/bread crumbs (and sprayed w/PAM to "crisp") prior to baking. Yum, yum!
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Easy Whipped Cream

Reviewed: Nov. 6, 2010
I used this recipe for my 2nd attempt at home made whipped cream (I didn't LOVE the results the first time I made a different recipe). This is spot on. The sour cream makes all the difference in the world. This has a delightful flavor and consistency. I did reduce the sour cream by 1/2, as I was afraid of too much *tang* and I"m glad I did. It was perfect. I chilled my bowl and beaters about 30 minutes before whipping. THANKS for a great recipe!
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Best Ever Brisket

Reviewed: Jan. 26, 2010
I've had this recipe in my box to try since it was first published. However, I've never made (or maybe even eaten?) brisket before, so I didn't realize it's not a grocery store meat staple (or even a butcher staple here in my small town). However, I finally found a brisket and the search was WORTH IT! Even though everything in me wanted to add liquid smoke (I don't even know why...just because I *thought* I should), I resisted and stayed true to the recipe (um, w/out black pepper because I detest black pepper) and I'm so glad I did. It is AMAZING, as is! I did not find it too salty (in fact, I added a little sea salt to mine at service) and the chili powder is spot on. My brisket was a touch over 4lbs. I'm going to start stockpiling brisket so I'll always have one on hand in the future, just for this recipe. The day I could finally use my brisket ended up being a weekday, so I prepared the spices, rubbed the meat, then tossed it in the a large crock pot and poured a can of beef broth over it all and cooked on low for about 10 hours. THANKS for a fantastic recipe, ChristineD!!!!! If you haven't tried this yet (and w/only 40 reviews, lots of you are missing out!), DO IT!
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Hasselback Potatoes

Reviewed: Feb. 24, 2009
BIG fan of these! They weren't difficult to make at all, and took no more time (less, actually) than baking a potato in the oven or on the grill. I left the skins on mine for the nutrients and set in a wooden spoon to cut (it took me a few cuts to get the hang of it). I skipped the butter and just drizzled w/a little EVOO. For the second part, I topped w/a mixture of bread crumbs (panko would be even better!), parm, garlic salt, crushed red pepper, and chives). I'm not a huge potato fan (unless they are deep fried, of course), but I really like these. These will be a potato staple at the LTH house! TY!
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Baked Zucchini Chips

Reviewed: Jul. 23, 2007
I'd actually rate this a 4.5: 4 from me, 5 from my husband. My husband LOVES these. These are the only food I've ever prepared (and I try tons of new recipes) that he has ever specifically asked me to make again. I doctored the seasonings (added garlic salt, cayenne pepper, italian seasoning, while using seasoned breadcrumbs) and i actually didn't care for them. They are in the oven now (after many many pleas) made according to the recipe, so maybe I'll like them more this time. I did use the suggestion to spray w/Pam before cooking and after flipping and they did turn out pretty crsipy for oven-baked. Thanks for my husbands new favorite recipe! EDIT: I now LOVE these and make them all the time w/no extra seasonings. I use panko and/or seasoned bread crumbs, depending on what i have on hand and I never measure anymore, just dump and go. I also don't flip (I'm lazy ;) ) mid baking and they're still nice and crisp. Solid 5 at the LTH house and a staple side for grilled burgers.
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Easy Chicken and Corn Chowder

Reviewed: Sep. 7, 2013
I'm lazy. If a recipe touts itself as a "crock pot" recipe (as this does in the tag line/footnote), I don't want to brown, sautee, or sear, that defeats the purpose of the crockpot in my world. So, rather than follow the directions and essentially cook the soup before using the crock pot to keep it warm/allow the flavors to meld, I tossed it all in the crock pot (sans celery) and left it on low while we were at work. We came home to a delicious dinner. The appearance was a tad off due to my lazy method (you could a see a bit of the butter pooling, but a quick stir took care of it), but it was tasy, nonetheless. I was a bit concerned the half and half would curdle, but it didn't (I used fat free, not sure if that made a difference or not). The only reason for 4 stars is it needs a lot of salt. I know it says "to taste", but I used at least a T or more to give it some flavor (and even MR. LTH, who doesn't generally use salt, added more at service). I think I'd prefer a seasoned salt of some sort next time. THANKS for the recipe!
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Grilled Garlic Parmesan Zucchini

Reviewed: Aug. 12, 2009
These were fantastic! Admittedly, I didn't really measure anything, just eyeballed it, as we are camping and I'm kinda lazy! I mixed everything, brushed it on the zucchini spears, and slapped them on the grill (ok, Mr. LTH did the last part). They were simple & delightful. These will def be on the menu frequently at the LTH house. TY, angie, for an awesome side dish!!! (Photo on the way)
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Fruit Dip VI

Reviewed: May 10, 2008
This was a great fruit dip! I originally halved the recipe (was making for 4)...then, I saw how little it made and proceeded to make it as directed. I used 1/3 less fat cream cheese and Splenda brown sugar blend per other reviewers' suggestions. I also added about double the vanilla. I served w/ fruit kabobs w/strawberries, grapes, and Granny Smith Apples. I would strongly suggest using a hand mixer to mix to ensure a smooth consistency!
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80 users found this review helpful

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