KellyTheChef Recipe Reviews (Pg. 1) - Allrecipes.com (1045936)

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KellyTheChef

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French Buttercream Frosting

Reviewed: Sep. 22, 2001
This recipe was not sweet at all. It frosted beautifully and looked great though. It just was not sweet enough for me or for my family. (Even though I more than doubled the powdered sugar it called for.)
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2 users found this review helpful

Beth's Chocolate Chip Cookies

Reviewed: Apr. 3, 2002
I just made these for a wedding reception that I am hosting. These are great! They flattened out nicely and they were not cakey- kind of chewy.I hope that they stay that way till this weekend! The only changes that I made were: Cooking at 350 (10 minutes for flat cookie sheet, 11 minutes for edged cookie sheet) I used parchment paper on the sheets, When I doubled the recipe I used only 2 cups of butter (no shortening) and then I only used 6 cups of flour since I cut back on the amount of butter. Thanks for the wonderful recipe, Beth!
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0 users found this review helpful

Cream Wafers

Reviewed: Apr. 11, 2002
This is an excellent wedding or shower tea cookie! Actually, it is my favorite special occasion cookie. I only make them on for special events, though, since they are so time consuming and the dough is difficult to work with. But boy, are they worth the extra effort!! Note: I generally double the filling/frosting called for in the recipe, otherwise it isn't enough. Also, put your frosting in a gallon ziploc bag, cut off a small portion of a corner, and use the bag to squirt on the frosting. You break less cookies that way and it is much easier than using a knife to spread it on.
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55 users found this review helpful

Baked Apple-Pecan Maple Pancakes

Reviewed: May 12, 2002
We just had this tonight as a light supper. My kids weren't too thrilled with the pecans (I was though!!) so next time I will bake it without them and sprinkle some on my serving. Very easy to make, light and fluffy, and delicious too!! Thanks for the wonderful recipe!
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0 users found this review helpful

Calzone

Reviewed: May 12, 2002
I use this recipe all of the time. (The only change I make to the dough portion is that I add some "Italian" seasonings- oregano, garlic powder, and pepper) I make 1 and 1/2 of the recipe, split the dough into 8 pieces, and then flatten and stretch it into small pizza shapes. Then, I put the stuffing in (NO PIZZA SAUCE) and pull all of the sides up and seal all of the toppings inside. (we use motz. and pepperoni for my kids and husband, and I love sauted onions and garlic with motz. and cheddar cheese for my toppings!) I bake them for 20-30 minutes, and then we use pizza sauce to dip them in. My kids would rather have these than delivery pizza! It is their favorite meal!
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228 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: May 15, 2002
This cake was awesome!! Like many others, I cut back on the oil amount. I used 1/2 cup oil, did not drain the pineapple, and I used a little more than 4 cups of shredded carrots. (I used a 2# bag of carrots, peeled them, and then shredded them in my food processor.) I also did not include pecans, just since my kids don't care for them. I made 2 9-inch cakes to make a layer cake as a birthday present to my Dad. I used 3 whole pecans to make a decoration in the center of the cake, then sprinkled crushed pecans all over the cake. This cake is tasty, moist, and easy to make. Thanks for the great recipe!!
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2 users found this review helpful

A-Number-1 Banana Cake

Reviewed: May 19, 2002
What did I do? I have read all of the reviews, and I decided to make muffins instead of a cake. They were overflowing all over my oven!!! The only thing I can figure is that I had too much batter in each cup. (I only had 21 muffins, next time I will make 24.) But, with all of the positive reviews, I am going to try again the next time I have some overripe bananas. Update: made into a cake and used a cream cheese frosting....YUM!
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Jun. 14, 2002
Wow! I made these to take into work and I got tons of compliments. They were easy to make and used up a lot of bananas. Thank you for the great recipe!
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1 user found this review helpful

Mayonnaise Biscuits

Reviewed: Nov. 14, 2002
I have been searching for a biscuit recipe just like this one! They were super easy, light, fluffy, and great tasting. This will be a regular at our dinner table. Thanks Georgie!!!!
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15 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 28, 2002
Oh my! These were my absolute favorite of all of the Christmas cookies and candies that I made this year. Not too sweet, but just enough to make them addictive! Thank you so much for the recipe. Tons and tons of compliments from friends and family on this one. Merry Christmas! Remember the reason for the season~ Jesus and the gift he offers to all of us!
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12 users found this review helpful

Saltine Toffee Cookies

Reviewed: Jan. 9, 2003
These were so easy to make, and I had TONS of people ask me for the recipe. Tips: Make sure when you make these that you LINE your pan with foil, to make them easier to remove and break up. Also, I used a little more than 4 oz. of crackers. I used a jelly roll pan and I lined the entire bottom of it. I used about 6 oz. (1 and 1/2 "tube" packages of crackers) Hope it turns out well for you! Thanks for the recipe Tracy!!
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7 users found this review helpful

Party Cookies

Reviewed: Jun. 1, 2003
I tried using grape flavored Jello, and I was not very happy with the taste. My kids, however, loved the grape flavor- as did kids from my church. (ages 3-12) I also tried rolling the balls in another package of grape Jello, to add more flavor, but I thought that it made the outside of the cookies kindof sour. (Probably why the kids liked them...) Next time I may try lemon or cherry flavor, and roll the balls in plain sugar, and then flatten them. You will need to add extra food coloring, as the coloring in the jello really isn't enough to color the entire batch of dough. I used my Pampered Chef small scooper to make identical sized cookies, and ended up with exactly 43 cookies. I also baked them on parchment for 7 minutes. Still soft inside, and only slightly browned on the bottoms. Over all, this was a good sugar cookie and they were very simple to make.
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23 users found this review helpful

Zucchini Cobbler

Reviewed: Jun. 1, 2003
This is absolutely fantastic!! I make this often and take it in to work, and I am showered with complements. Yum, yum, yum!! I have also learned that I can make this using less zucchini than it calls for. Whatever I have on hand is the amount I use. (I have used as little as 4 cups and as much as 8 cups- I just adjust the amount of lemon juice accordingly and leave everything else the same.) This recipe is 6 stars! ******
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76 users found this review helpful

Easy Cream Cheese Danish

Reviewed: Jun. 1, 2003
This is delicious and sinful at the same time! Instead of making an icing for the top, I just sprinkled on lots of granulated sugar before baking. Super!
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1 user found this review helpful

Pumpkin Crunch Cake

Reviewed: Dec. 26, 2003
This recipe is WONDERFUL!! I am not a big pumpkin pie fan, but this is great! Make sure you cook it long enough, so the pumpkin layer sets up and the top layer gets cooked through so it has some "crunch" (I baked mine in a Pampered Chef 9x13 stoneware baker for 70 minutes: perfect!) The pecans are a MUST, they add a needed taste! I have made this for the last 3 years for Thanksgiving and Christmas, rather than pie. It's much easier, and much better than plain old pumpkin pie. I always have people asking for the recipe! Thank you!
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37 users found this review helpful

Chocolate Banana Bread

Reviewed: Apr. 3, 2004
I take baked goods into work quite frequently. This is BY FAR my most requested recipe! This is the most moist, yummy bread that I have ever had! Very easy to prepare, also. I have used 4-6 bananas (depending on what I have had on hand) and still have come out with great results each time! I do have to note, though, that since this is such a dense and moist bread, you MUST use good (aka sturdy, heavy duty) bread pans. Do NOT try to put this into two small (8x4)loaf pans- they must be the 9x5 pans, otherwise it will not cook properly! I do not usually cook it all of the way till a toothpick comes out clean, just till it doesn't come out gooey looking! It will continue to set up after baking and you will have a very moist bread. Thank you for this recipe!!!
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4 users found this review helpful

Cream Corn Like No Other

Reviewed: Feb. 14, 2007
This is the only way to eat creamed corn! I have made it with and without the Parm. cheese. It tastes amazing either way, just depends on your mood and if you want the parm flavor in there. You MUST make this!
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341 users found this review helpful

Seven Layer Salad

Reviewed: Feb. 14, 2007
Very good! I forgot the parm cheese in the dressing, but it didn't matter. I didn't have some of the salad ingred., so I changed it up some. Layer of iceburg, red onion, peas, red pepper, bacon, and chopped boiled eggs. I have now made this 3 times and every place I have taken it has RAVED about how good it is!
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10 users found this review helpful

Chicken Tortilla Soup I

Reviewed: Feb. 14, 2007
Excellent recipe! Very easy to assemble, too!
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2 users found this review helpful

Kulfi

Reviewed: Jun. 15, 2007
Made this for a 5th grade school project- my son had to take in something from India for the class to taste. This went over very well! I did not want to spend $8 on the cardamom, so I added a rounded tablespoon of Tastefully Simple's chai (which has cardamom as an ingredient) Tasted very good! The texture (with the bread) is a little grainy, though...not sure if that is the way it is supposed to taste or not since we have never had Kulfi! Thanks for the recipe!
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3 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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