Leah Recipe Reviews (Pg. 4) - Allrecipes.com (10654406)

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Cream Cheese Cookie Cups

Reviewed: Dec. 4, 2009
Yum- these are good! I used the Nestle chocolate chip break-n-bake cookies; they come in a pack of 24 so I doubled the recipe. I think I will try to just use the tube of cookie dough next time.... I feel like it would be easier to work with than the already portioned dough (some of the cups had too many choc. chips so it was difficult to form the dough into a "cup") After 10 minutes I took them out and used a metal spoon to shape back into cups; they needed to bake a few minutes longer, though. I also agree that the amount of powdered sugar suggested is too much, I will use less next time. Easy, good recipe!
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Pumpkin Cheesecake Squares

Reviewed: Nov. 26, 2009
I was really nervous to make these after reading the last few reviews, but I am happy to report that it was a huge hit! So, I only baked the crust for 10 minutes, I doubled the pumpkin pie spice and I cut them into squares before totally cooling. Also, I cooked for 30 minutes, then turned off the oven and left them in for another 20 or so minutes. It is always so hard for me to tell when cheesecake is done! I WILL makes these again and will probably add more spice (maybe a little nutmeg and cinnamon). My SIL who doesn't eat dessert ate one and took one for the road, and my MIL raved about the crust. Thanks for the great recipe!
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3 users found this review helpful

Tina's Shortbread Chocolate Chip Cookies

Reviewed: Nov. 22, 2009
I'm really glad I found this recipe; I think it will be a great staple in my cookie repertoire. I doubled it and added 1 tsp vanilla. Very dry and crumbly batter; I gave up using a spoon and just dug in with my hands! Baked for 22 minutes, but will prob leave in oven longer next time. I also used mini-morsels bc that's what I had one hand. I am excited to try other additives, like Heath toffee bits and butterscotch chips. Great recipe!!
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Easy Soda Cracker Bars

Reviewed: Nov. 15, 2009
I had high hopes for these simple bars... They were very easy, but they turned out soggy; I can't cut them into bars. Not sure why this is... I like the simplicity and the variations one can make (I used pecans instead of walnuts and added butterscotch chips in mine). Prob will not make again...
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3 users found this review helpful

Hot Pizza Dip by 3-A-Day™of Dairy

Reviewed: Aug. 20, 2009
I add turkey pepperoni to spice it up... It's pretty good; a nice change from the normal spinach/artichoke or seven layer dip for parties.
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Black Bean and Corn Salad I

Reviewed: Aug. 20, 2009
Love it! This has become my new summer go-to recipe. I add tiny chunks of pepperjack cheese, use red onion and fresh cilantro. I make sure to let it sit overnight, makes a big difference.
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Ham and Pineapple Pinwheels

Reviewed: May 24, 2009
Good, easy recipe! I agree that you can just use regular cream cheese, no need to use pineapple cream cheese. Make sure to drain the pineapple well so the roll-ups don't get soggy. Overall a nice change of pace from the "normal" roll-ups you find at parties!
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Black Bean and Salsa Soup

Reviewed: Apr. 30, 2008
This soup is outstanding! So easy, SO good! I added more than one cup of salsa in the food processor, then used less chicken stock. I added more spices: garlic, cumin, onion powder, crushed red pepper, a dash of hot sauce. I saved one can of black beans to add texture to the soup. Served with a dollop of sour cream. Really, really great recipe!!!
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Charley's Low Sugar Peanut Butter Pie

Reviewed: Apr. 12, 2008
So, I made some changes to the recipe and the pie turned out ok... Taste is pretty good, but the crust didn't work so well (I didn't use enough butter). I added Splenda to the peanut butter mixture, about 2 T.; I also added 1 1/2 tsp vanilla. I used the entire block of cc and about 3/4 of the jar of pb. To make the crust, I used my food processor to grind the Triscuts and melted the butter before I added it to the Triscut/pecan mixture. The taste of the filling is nice (with the added Splenda and vanilla), but when I served the pie, the crust fell apart. So it was more like peanut butter mousse with Triscut crumbs. I served with Redi-Whip, which added some sweetness. I think this could be a great pie, but the recipe definitely needs some tweeking. Hope this helps!
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Sugar-Free Peanut Butter Cookies

Reviewed: Apr. 4, 2008
Great cookies for sugar-free! I found that they were the best consistency a few hours after baking, and into the next day. When warm, they crumbled, but after cooling through they were great! I added vanilla and will use half white/half brown sugar Splenda next time. Thanks for a great base recipe for sugar-free cookies, I will play around with this to perfect it to my tastes! NOTE: I made again with Simply Jif and they turned out fabulous! I've found that I need to bake them 2-5 minutes longer than the 8 min the recipe calls for...
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Breadless Stuffing

Reviewed: Mar. 2, 2008
Nice low-carb addition instead of the real stuff! I added waterchesnuts to the veggies. I also used poultry seasoning instead of sage, and added onion powder. I didn't add salt bc I try to cook without it. I used about 2/3 cup of low sodium chicken stock instead of water and boullion. I used the flat side of a spoon to smoosh the garbanzo beans and spices together, which seemed to work better (and was cleaner) than using my hands. I found that it needed longer in the oven; I liked it browned on top. Served with turkey tenderloin and green beans. Will make again!
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Kielbasa Stew

Reviewed: Feb. 12, 2008
I browned the turkey kielbasa in beef broth with onions. Added red and green pepper, mushrooms, can of diced tomatoes, and a bag of coleslaw. I also added garlic, red pepper and a dash of hot sauce. Turned out great, my boyfriend LOVED it!
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Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Feb. 11, 2008
I thought this dip was good, although it was barely touched at the cocktail party I hosted.... I used my food processor and liked the consistency of the dip. The feta seemed to be the strongest flavor in my batch; I would add more dill next time.
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Pumpkin Dip

Reviewed: Feb. 8, 2008
I thought this was ok... Served it with gingersnaps, vanilla wafers and gingerbread graham crackers (my favorite!). I will make again, but next time I will omit the orange juice and add more cream cheese; the consistency was too runny for my taste. I will also add nutmeg with the spices.
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Buffalo Chicken Rolls

Reviewed: Feb. 4, 2008
These were a huge hit at our Super Bowl party! Butterflied the chicken, pounded it until it was about 1/2'' thick, marinated it in Emeril's Buffalo Wing Sauce for about two hours. Used mozzerella and blue cheese, rolled into spirals, cooked at 350 degrees for about 35 minutes. Sliced into 1'' thick slices, baked for another 10 minutes at 400 degrees. Served with chunky blue cheese and ranch dressing. A great way to have the taste of wings without all the fat and calories!
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Hot Mexican Spinach Dip

Reviewed: Feb. 4, 2008
Really great twist on ordinary spinach dip. I added Rotel and sour cream, omitted the milk, as suggested. It was just about the perfect consistency. Served with torilla chips and warm pita triangles.
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Asian Lettuce Wraps

Reviewed: Jan. 27, 2008
Mine turned out fine, not phenominal... Used iceberg lettuce which was not strong enough to hold the filling, so it was a very messy meal. Also, these ingrediants cooked very fast, I was really glad I had chopped everything prior to turning on the stove. Used a combintation of lean ground beef and ground turkey, which helped the fat content. I didn't realize the amount of sugar in hoisin sauce; I was hoping for a lower-carb meal, which this didn't turn out to be. I added chopped peanuts and bamboo shoots as suggested in a review.
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Mushroom Pork Chops

Reviewed: Jan. 25, 2008
I don't quite know what happened with these pork chops of mine! I probably had poor cuts of meat, but they turned out really tough. The sauce was very runny, almost a soupy consistency. I added artichokes with the mushrooms (this may have added to the runny consistency) and LOVED the combination with the mushrooms. Overall this dish had great taste; I think I will need to tweek the sauce (and buy better meat cuts!). My boyfriend definitely liked this more than I did...
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Feta and Olive Meatballs

Reviewed: Jan. 20, 2008
Mmmm, these are good! I used ground turkey, chopped black olives, only one egg and added artichoke. I baked them at 350 for about 30 minutes. Dipped meatballs in simple Greek dressing (sour cream, Greek yogurt, dash of lemon juice, garlic and Greek seasoning). Turned out really, really tasty!
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Spicy Sausage Quiche

Reviewed: Jan. 13, 2008
I used turkey breafast sausage, and added a layer of salsa and Rotel on top of the sausage. I also used 2% Milk cheese to cut some fat. It was EXCELLENT! Needed to cook a few minutes longer, plus I like the edges a little crispy. A great healthy, low-carb brunch dish!
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Displaying results 61-80 (of 85) reviews
 
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