LadyDisdain Recipe Reviews (Pg. 1) - Allrecipes.com (10421667)

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LadyDisdain

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Cake Mix Cookies VIII

Reviewed: Dec. 4, 2010
I hereby dub thee Lazy Cake & Bake cookies, and therefore I LOVE them! Add the 2T veg. oil and 1t vanilla extract, it does ensure moist cookies. I did a choc. fudge cake mix with 1t of mint extract and walnuts - AWESOME. Also did a butter yellow cake mix with Ghirardelli choc. chips mixed in - equally AWESOME! So many variations for time-challenged and kitchen-intimidated persons like myself - I can't wait to try more!
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32 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 24, 2009
This was my first try ever at making pumpkin bread, and the result makes me feel like some kind of guru cook - AWESOME bread! And it makes the house smell so ready for the holidays!!! I also used Apriva instead of sugar, and the bread was delicious and just a bit less disastrous to my waistline. :)
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4 users found this review helpful

Fresh Tomato Salsa

Reviewed: Oct. 26, 2009
Yowza! A very easy recipe that can lead to some top-of-the-head tingling spicy salsa! My parents who are both hot-heads in the spicy departments absolutely loved it and are hankering for me to make some more.
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3 users found this review helpful

Gingerbread Cake

Reviewed: Nov. 5, 2011
Excellent, moist and tasty cake... with a few caveats. I substituted Apriva (no-calorie sweetener) for the sugar, and milk for the water. I also found the baking time was more like 35 minutes vs. 20... but once it was done it was delicious! I used a vanilla glaze over the top, which is absolutely excellent.
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Iced Pumpkin Cookies

Reviewed: Dec. 10, 2011
So yummy! I did have to flatten the cookies out on the sheet, as essentially they are cake. Makes it easier to evenly glaze later. Apriva (no calorie sweetener) substituted great for white sugar, so I don't feel so guilty about loving these!
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Mexican Cucumber Salad

Reviewed: Feb. 19, 2012
I left out the tomatoes (husband hates tomatoes) and red pepper flakes (didn't have any), and added a few dashes of onion powder and it tasted crisp and fresh with a great flavor to compliment our Mexican fare.
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3 users found this review helpful

Ratatouille Pasta

Reviewed: Oct. 1, 2011
Great and very hearty meal! I doubled the servings to 6 and just needed to use a very large skillet and then a baking pan for the broil at the end. I also slightly increased the amount of olive oil for sauteeing the veggies.
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6 users found this review helpful

Chicken Enchiladas II

Reviewed: Nov. 27, 2012
This was my first foray into making chicken enchiladas, so it's a good base recipe. Second time making it, I used red onion instead of green onions. I also used canned enchilada sauce with the cream of mushroom sauce. This provided a larger quantity of sauce which I found really helped (first time around it wasn't quite enough), and the red onions provided a bit more flavor without scaring off my nitpicky kids. I serve with white steamed rice and southwestern corn as sides.
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