E. Talley Profile - Allrecipes.com (10395509)

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E. Talley

E. Talley
Home Town: Slidell, Louisiana, USA
Living In:
Member Since: May 2007
Cooking Level: Intermediate
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Recipe Reviews 25 reviews
Cheeseburger Meatloaf
This is a good basic recipe, but there is plenty of room for jazzing it up. Next time I will add sweet pepper, garlic, and a few other spices. I didn't have any problem making the jelly roll. Once I had the meat spread out on the wax paper and the cheese spread over the meat, I slipped one hand under the wax paper and used the paper to help me roll the meat. As it began rolling, I peeled back the paper until the meat was all rolled up. Then I pinched the outer edges closed and smoothed over the end of the roll so it wouldn't separate during baking. Because some people mentioned having problems with too much grease, I placed my rolled up loaf on a piece of foil which I had spread over a baking rack. I put the rack in my pan and used a fork to poke drain holes in the foil. All the fat drained into the pan and away from the loaf. I used a meat thermometer and baked it to 155 degrees and then let it sit for 15 minutes. It reached 160 degrees as it sat. After 15 minutes, it sliced perfectly. My husband loved it. I will definitely make it again. Thanks for a great recipe!

1 user found this review helpful
Reviewed On: Dec. 30, 2013
Strawberry Cream Cheese Cobbler
I made this yesterday for dessert and it didn't make it through the night. My family gobbled it right up! It was super easy and absolutely delicious. The only thing I did differently was use a whole 8 oz. container of spreadable cream cheese. I didn't have the block type and we really love cream cheese. I wasn't sure the softer, spreadable cheese would work, but it did. Great recipe! I will make this again. Thanks for sharing!

21 users found this review helpful
Reviewed On: Dec. 30, 2013
Sugar Cookie Icing
My 14-year-old granddaughter and I used this to glaze a batch of sugar cookies. We split it into four bowls and added a few drops of grocery store food color to each bowl and it worked perfectly, I found 2 tsp. of milk to be far too little to get this to a spreadable consistency, but I kept adding and stirring a little at a time until I got it the way I wanted. We used small craft brushes and painted it on. It went on smoothly and dried hard. My granddaughter, who is a very picky eater, LOVED the flavor. A big win all the way around. Thanks for the excellent recipe!

1 user found this review helpful
Reviewed On: Dec. 30, 2013
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