WAMommyof4 Recipe Reviews (Pg. 1) - Allrecipes.com (10381932)

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Peppermint Marshmallows

Reviewed: Dec. 27, 2011
There was way too much peppermint extract in these. If I make them again, I will reduce the extract down to a 1/2 teaspoon. They did set up well and had a nice texture.
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6 users found this review helpful

Garlic Mashed Red Potatoes

Reviewed: Dec. 27, 2011
Yummy! I replaced the milk with high quality organic chicken broth and didn't add any salt, which made these a little healthier. Also, I did leave the skins on. Will definitely be making these again!
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2 users found this review helpful

Garlic Mashed Red Potatoes

Reviewed: Jul. 14, 2009
Yummy! I replaced the milk with high quality organic chicken broth and didn't add any salt, which made these a little healthier. Also, I did leave the skins on. Will definitely be making these again!
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2 users found this review helpful
Photo by WAMommyof4

Key Lime Cheesecake II

Reviewed: Mar. 12, 2009
This received good reviews from my friends with some of the previous changes mentioned. I used 1 1/2 lbs cream cheese, 4 eggs, and decreased the amount of lime to 1/2 cup. This was better after it sat in the fridge for a few days. The next time I make this I will up the oven temp. because the cheesecake was softer than I like.
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4 users found this review helpful

Banana Cream Pie I

Reviewed: Feb. 24, 2009
This did not turn out for me at all! The pudding mixture was really thick and never really got smooth. I could have done something wrong, but I'm pretty good at following directions. If I try it again, I will update my review, but for now, I wouldn't recommend this recipe.
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2 users found this review helpful

Sugared Asparagus

Reviewed: Feb. 24, 2009
This is the only way my family eats asparagus now! My picky 9 year old absolutely loves asparagus now because of this recipe! I don't cook the asparagus as long, maybe 5 minutes, and it turns out perfect. So yummy!
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6 users found this review helpful
Photo by WAMommyof4

White Chocolate Raspberry Cheesecake

Reviewed: Feb. 24, 2009
This was good, but wasn't my favorite compared to some other recipes on this site. The cookie crust had way too much butter in it! Next time I will try a brownie crust instead. I also didn't think that there was enough raspberry flavor in the cheesecake. It needs more than 3 T. of sauce mixed in. I'm sure it will be better with some tweaking - maybe with some whole raspberries or a chunkier sauce. Overall the flavor was good, but this wasn't a "wow" recipe for me.
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2 users found this review helpful
Photo by WAMommyof4

New York Cheesecake III

Reviewed: Feb. 16, 2009
YUM!!! This is by far my favorite cheesecake recipe! The only thing I changed was to use a graham cracker/pecan crust. Next time I will try setting the oven temp to 225 degrees as I felt it could have been a little more firm in the center. I served this with a whipped cream cheese frosting and some homemade strawberry topping for those who wanted it. Next time I will try raspberries or blueberries for the topping, depending on my mood, though it's wonderful plain!
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6 users found this review helpful
Photo by WAMommyof4

Pumpkin Cheesecake II

Reviewed: Oct. 18, 2008
This was awesome! The only thing I changed in the actual recipe was to use nutmeg and cloves in place of the mace. I added a whipped cream frosting (4oz cream cheese, 1/2 cup sugar, 1/16 t. salt, 1/2 t. vanilla- beat together until smooth and fold into 3/4 heavy cream that's been whipped until stiff peaks formed.) to the top and drizzled on the maple syrup glaze (without pecans). So yummy!!!
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37 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Aug. 4, 2008
This was so good! The only thing I did different was omit the celery seed since I didn't have any. I will never buy another bottle of BBQ sauce at the store! My Dad loved it and he's a huge BBQ sauce lover.
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3 users found this review helpful
Photo by WAMommyof4

Chocolate Cookie Cheesecake

Reviewed: Jul. 5, 2008
Yum!!! I will definitely be making this cheesecake again! I modified part of the recipe to make it fit into a 9" springform pan. I used 1 1/2lbs cream cheese, slightly less than 1 cup of sugar, 1/4 cup whipping cream, 1 1/2 T. flour, 3/4 t. vanilla and 3 eggs. Some tips: Bring the cream cheese and eggs to room temperature before mixing. Let the cheesecake stand for 5 minutes out of the oven before spreading the sour cream mixture over the top and putting in back in the oven. Leave the cheesecake in the oven for a full hour after you turn the oven off. Let cheesecake cool completely on the counter before putting it into the fridge.
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28 users found this review helpful

Banana Sour Cream Bread

Reviewed: May 14, 2008
Yum!!! I cut the recipe in half to make one big loaf in my Pampered Chef Loaf stoneware. At 300 degrees, it took 1 hour and 30 minutes to bake and turned out perfectly. I added the crumb topping and a dash of nutmeg and cloves as a previous reviewer suggested. Will definitely make this banana bread again!
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2 users found this review helpful

Indian Chicken Curry II

Reviewed: Apr. 19, 2008
This recipe turned out really rich and pretty in color and looked a lot more appetizing than it actually was. It seemed a little bland, which surprised me. If I were to ever make it again, I would definitely add more spices and something to give it a little kick. The curry seemed to overpower all the other flavors in this dish -it almost tasted powdery. I might also try sour cream in place of the yogurt as another reviewer suggested.
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3 users found this review helpful
Photo by WAMommyof4

Fudge Truffle Cheesecake

Reviewed: Apr. 12, 2008
Sinful and decadent! I baked for exactly 55 minutes and then left in the oven after I turned in off for an hour. Turned out beautiful - no cracks. I did make the brownie crust as another reviewer suggested. We'll see how this does at the dessert auction I made it for!
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7 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 6, 2008
These were so good - I can't stop eating them! I don't normally like using shortening but found an organic kind that doesn't use hydrogenated oils so I felt good about using it. I added a small amount of brown sugar to the white sugar/cinnamon mixture. These are soft on the inside and a little crunchy on the edges. I baked for 9 minutes.
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2 users found this review helpful

The Best Double Chocolate Chip Cookie

Reviewed: Mar. 12, 2008
Yummy!!! I would give these 5 stars but they didn't turn out as good when I followed the recipe exactly. I slightly changed the recipe to make these cookies better. First, I used butter rather than margarine. Next, I added a 6oz box of chocolate instant pudding with the dry ingredients. Then I only used 2 cups of chips rather than 3. I got rave reviews from my family! Will definitely make these again with my changes.
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3 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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