patty crocker Recipe Reviews (Pg. 1) - Allrecipes.com (1046979)

Vanilla Wafer Cake IV

Reviewed: May 7, 2012

Wow! Simple yet just delicious. Very dense and sweet. I didn't frost and I'm glad...would have way too sweet that way. However fresh whipped cream would be perfect. Made for a luncheon and everyone loved it.

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Lemon Coconut Squares

Reviewed: May 1, 2012

OMG!!! these are amazingly delicious. I'm not a fan of lemon, but I was compelled to make these for a meeting. They were a hit! My kids gobbled them up like crazy and now I have to make more tonight. I added a half cup of coconut to the crust which made it more tasty. I didn't put the coconut on top until the last 15 minutes of baking in fear of it burning, but next time I'll add right away. Most of it didn't brown because of it. Still delish.

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Hearty Lasagna

Reviewed: Apr. 16, 2012

This is the first time I've made lasagna with egg and ricotta. No wonder my OTHER lasagna wasn't very good (made it like my mom used to). Well, it was terrific. I actually made 16 pans of this for a dinner and even the mayor complimented the "chef" during his speech. I will use this from now on. BTW...I made it a week ahead, I did NOT cook the noodles, I then froze it. I took it out the night before and placed in the fridge and then let it sit out all day. I baked at 325 for two hours and let sit 30 minutes before serving. Perfect.

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Grilled Potatoes and Onion

Reviewed: Apr. 13, 2012

This is our favorite grilled item in the summer. I use butter and olive oil both, and also add a few cloves of garlic. I can usually get about four servings wrapped in one foil pouch. The best part is no dirty dishes for clean up!

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1 user found this review helpful

Roasted Asparagus and Mushrooms

Reviewed: Mar. 27, 2012

This is the recipe I use in the summer time. I use sea salt, as Kosher and table salt aren't good for you and sea salt is, toss with olive oil and put the asparagus directly on the grill. They only take a few minutes and it's just delish! The mushrooms are different, but I like those the same way. I wrap a portabello in foil with garlic, butter, and sea salt and grill about 45 minutes. Serve with the asparagus and everyone is happy.

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Strawberry Cheesecake

Reviewed: Mar. 5, 2012

This is indeed one of the best cheesecakes I've ever made, and I've made a lot of them. I rarely use graham cracker crust and didn't on this either. I like to use Vanilla Wafers and sliced almonds for my cheesecake crust (depending on the flavor). I also used fresh strawberries to make the sauce and omitted the condensed milk...I think that would have been too sweet. However, I melted some white chocolate and poured that in the batter. I baked in a water bath and got no cracking at all. It came out beautifully and my friends were in heaven!!! I made chocolate covered strawberries for decoration and wow!!! i will surely make this one again.

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Strawberry Lemon Shortcake

Reviewed: Feb. 12, 2012

I did not care for this recipe.

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Jalapeno Cheese Bread

Reviewed: Jan. 31, 2012

Too weird. I've made this twice and it just won't get done in the middle!!! I wanted to bake at a higher temp but because of the cheese I was afraid to. The outside is dark brown and the middle is dough. AND my oven is new so I know that's not the problem. Hubby doesn't like it so I'm off to find a new recipe.

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Bob Evans® Sausage Corn Chowder

Reviewed: Jan. 15, 2012

This was really good. I had some smoked sausage to use up and it was great in the soup. The best thing about this recipe was how quick it is to make. Start to finish was under 30 minutes. Gotta love that!

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Traditional White Bread

Reviewed: Jan. 2, 2012

Looks and tastes just like my moms used to. Just yummy, moist, with a good crunch of the crust.

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Japanese Style Deep Fried Shrimp

Reviewed: Jan. 1, 2012

Just delicious and enjoyed by kids and adults.

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4 users found this review helpful

Glazed Dijon Carrots

Reviewed: Dec. 26, 2011

I thought these would be too sweet, but not at all. I used a good beer and brat mustard with horseradish in it and the carrots were fantastic!

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Overnight Cinnamon Rolls I

Reviewed: Dec. 26, 2011

Perfect for company coming for coffee in the morning. I don't really care for icing on my cinnamon rolls. Instead, I put butter, brown sugar and pecans on the bottom of the pan and place the rolls on top. Bake like the directions say, but when they're done, flip them over on a tray, and you have delish sticky buns.

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4 users found this review helpful

Bunko Punch

Reviewed: Nov. 11, 2011

sounds really good. i think I'll make it for my next Bunko party. (Bunko is dice, not cards :-)

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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Oct. 31, 2011

Awesome! I used this to make pumpkin cookies for a Halloween party at work. I love the shine and the flavor. However, one batch didn't make enough...glad I doubled it to start with. I always use Martha Stewart's sugar cookie recipe as it's the BEST.

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Pumpkin Cheesecake II

Reviewed: Oct. 19, 2011

I haven't made this yet, but I've made one similar. However, I AM going to make this for a housewarming party this weekend. I don't really like graham cracker crust on cheesecake (except for Autumn Cheesecake from this site...yummy). For pumpkin, I prefer to use gindersnap cookies. It's gives the cake a bit more punch.

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Yummy Roll Ups

Reviewed: Oct. 19, 2011

I just love these. My mom always made them for Christmas Eve snacking. I use the dill pickles, but also use sweet pickles which are even better with the ham. Use a paper towel or clean cloth to dry off the ham if its wet or the cream cheese won't spread well.

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Spooky Halloween Eyeballs

Reviewed: Oct. 13, 2011

This is the same recipe my mom used to use at Christmas. They are even better than real Reece's Cups! She used semi-sweet/milk chocolate (don't remember) but they are just divine, especially right out of the freezer. Think I'll do these for the Halloweeen party at work.

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Dumplings

Reviewed: Oct. 6, 2011

Good-bye Bisquick! Just as easy as the boxed mix and much more tender and flavorful.

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Creamy Au Gratin Potatoes

Reviewed: Oct. 3, 2011

Very yummy, but some reviewers are right..add just a little more cheese. And if you're worried about the potatoes being bland and want to reduce bake time, soak the sliced spuds in cold salt water for an hour or so and them put them on the stove to parboil (same water). That gives much more flavor that a salt shaker on the table just can't handle. I also used fresh potatoes from my garden; reds, whites, and blues for a neopolitan effect. Very pretty.

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5 users found this review helpful