ICookItsWhatIDo Profile - Allrecipes.com (10446268)

ICookItsWhatIDo


ICookItsWhatIDo
 
Home Town: New York, USA
Living In: Albany, New York, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening
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Pizza Gorgonzola
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Recipe Reviews 24 reviews
Mini Chocolate Chip Pumpkin Muffins
I loved these! Super gooey and delicious. Was my first time making mini muffins, and I accidentally filled the cups too high and ended up only getting 31 muffins out of the batter, but they were still great! Next time I will probably use a teaspoon scoop instead of a tablespoon scoop. The instructions and baking time were both perfect. Also, this is really minor, but I used Duncan Hines Signature Spice Cake Mix and the box should say 16.5 oz, not the 18.25 oz as listed in the ingredients. Very easy, will make many more times.

0 users found this review helpful
Reviewed On: Jan. 12, 2014
Amazing Muffin Cups
OMG this recipe is to die for. Made it **exactly** as written with one exception: Instead of using sausage, I made 6 of the cups with cooked bacon and 6 of the cups with steamed asparagus. Love that you can make both a meat and a vegetarian option in the same batch!! Used Pam liberally, along with a non-stick 12 cup muffin pan, and they slid out perfectly after 5 minutes of cooling. For the people who said 2 cups of cheese was too much, try using the thinly shredded 4 cheese Mexican blend. I did this, and 2 cups of cheese turned out to be perfect. Used mashed Ore Ida tater tots for the hash brown crust. Also, you can watch a video of how to make this on the Johnsonville website. Great for entertaining, will make many more times.

2 users found this review helpful
Reviewed On: Dec. 21, 2013
Angela's Awesome Enchiladas
Wow, what a great recipe!! Will definitely make again!! I tried to follow it exactly, except my grocery store only had 10" flour tortillas, lite sour cream, and low-sodium cream of chicken condensed soup. I also added a second can of red enchilada sauce and only used a 3 oz can of sliced olives. This created 6 enchiladas instead of 5 and I had a handful of filling left over (that I ended up not using). It still tasted amazing!! I also had to cook the soup mixture over medium heat at first, as it refused to simmer on low heat. The whole recipe took me 2 hours... definitely not spending that much time again! I plan to put the onion, half of the scallions, chicken (whole breasts), taco seasoning, onion/garlic powder, and just enough water to cover the chicken in the crockpot for 5+ hours, and then shred it and stir in chilies and lime juice as another reviewer suggested. All other steps will be the same. I will re-review after I try it that way, but I am pretty confident that it will simplify things a lot! Thank you for this amazing recipe!

0 users found this review helpful
Reviewed On: Jun. 24, 2013
 
Cooks I Like view all 1 cooks I like
Cooking Level: Beginning
About me: I am a 21-year-old college student majoring in… MORE
 
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