homechef Profile - Allrecipes.com (10389723)

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Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Reading Books, Music, Charity Work
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Recipe Reviews 12 reviews
Oatmeal Peanut Butter Bars
I have made some oatmeal breakfast cookies very similar to this recipe, but was glad to see that they can also be baked as bars. I wanted something a little more toddler friendly, so I made some substitutions for ingredients that are in my breakfast cookies. I used honey instead of corn syrup and omitted the brown sugar. My cookie recipe uses bananas, but I did not have any to add today. So I used applesauce instead of butter. I also added half a teaspoon of salt and a teaspoon of cinnamon. I left out the coconut and crushed some sliced almonds instead of sunflower seeds. They are not really like granola bars at all, but they were absolutely delicious! I like it better with the applesauce than with the bananas.

0 users found this review helpful
Reviewed On: Jul. 21, 2014
Chewy Chocolate Chip Oatmeal Cookies
I gave the recipe 4 stars as it is written, but I think it is 5 with the changes I made. I followed others' suggestions and used 1 3/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. I used 1 cup wheat flour and 3/4 cup white flour, and I think I'll try all wheat flour next time. I also omitted the walnuts and added a 2nd cup of chocolate chips. I'm a chocolate lover, and 1 cup just didn't seem to be enough. I refrigerated the dough overnight, and baked them the next day for 14 minutes at 325. They were absolutely perfect. They hardly spread at all and rose up thick and chewy. I made them fairly small. I used a cookie scoop that is a little more than a tablespoon, and the cookies spread to about a 2 inch diameter and were 3/4 to 1 inch thick. Delicious! Everyone raved about them.

1 user found this review helpful
Reviewed On: Mar. 24, 2014
Chicken Pot Pie IX
I followed reviewers' suggestions and doubled the sauce, but threw half of it away because it would not fit in the dish. I'm guessing I used about 1/2 lb of chicken, but added 4 small potatoes, so the sauce ratio should not have been affected much by my using less chicken. I did season the chicken and veggies as they boiled. My chicken and veggie mixture filled somewhere around 2/3 to 3/4 of my 3 quart dish. I also added garlic powder to the sauce. I poured as much of the doubled sauce into the dish as possible, but only about half would fit. Instead of using a store bought crust, I mixed 1 cup of flour, 2/3 cup melted butter, and 1/2 cup of milk and spooned it out across the dish. The crust was really my favorite part, but I did like this recipe's homemade sauce instead of using canned cream of chicken. Even with only one recipe of the sauce, it was very saucy and not dry at all.

2 users found this review helpful
Reviewed On: Feb. 24, 2014
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