Leah Recipe Reviews (Pg. 1) - Allrecipes.com (10654406)

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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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162 users found this review helpful

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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45 users found this review helpful

Baked Potato Dip II

Reviewed: Jul. 16, 2011
This is good! I tried to reduce fat and calories by using light sour cream, light cream cheese and 2% sharp cheddar; I didn't feel like the flavor of the dip was compromised. I used the entire container of sour cream instead of the 8oz called for in the recipe. The flavor of bacon was good, but not over-powering, using real bacon pieces (found by the salad dressing at the grocery store). I served Ritz reduced fat crackers along with veggies (red pepper, carrots and celery). A super easy recipe AND good?!? It's a keeper in my book :)PS- Even better after it sits overnight!
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16 users found this review helpful

Spinach Chicken Enchiladas

Reviewed: Feb. 22, 2010
This was a good basic recipe, but needed some doctoring to make it a great recipe. Added black beans, green chiles and 4 oz lower fat cream cheese in the filling, used wheat tortillas, added other spices (cayenne pepper, dash of cumin, white pepper, red pepper flakes) and omitted the nutmeg, used 2% milk Mexican blend for cheese. Mmmm, I think we found a keeper!
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15 users found this review helpful

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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14 users found this review helpful

Buffalo Chicken Wraps

Reviewed: Apr. 4, 2011
Mmmm, these are good... I used buffalo wing sauce and wheat tortillas. After I cut up the chicken, I added about 1/4 cup of bleu cheese crumbles (they melted nicely and spread the flavor throughout). I didn't add the celery (bc we didn't have any), but added lettuce and tomatoes. We dipped them in ranch to cool down the heat of the buffalo sauce. We really liked these and they were super quick :)
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8 users found this review helpful

Fresh Cherry Cobbler

Reviewed: Aug. 4, 2011
This recipe is not fool-proof, I guess. I am not sure what I did wrong, but the bottom was very hard. It was like all the sugar sunk to the bottom and then carmalized after baking. It still tasted good, just was difficult to eat without using a knife. I added vanilla extract and a little cinnamon for flavoring and used about 1/4 cup less sugar overall. I think if I made this again I would first put the cherries in the baking dish, then the cobbler part on top of them. Maybe that would help the hardness on the bottom???
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6 users found this review helpful

Oatmeal MM Cookies

Reviewed: Jun. 17, 2011
I doubled the recipe as suggested by another reviewer- the dough was way too dry and wouldn't stick together. So I added some peanut butter to get it to stick together. Mmm-mmm. I didn't have almond extract, so I doubled the vanilla. I had to bake them longer, about 15 minutes. They turned out good, not great, but I would make them again.
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5 users found this review helpful

Almond Crescents

Reviewed: Dec. 9, 2009
I thought these were kind of bland... I had even added almond extract and still didn't taste much. Maybe it is because I left the dough in the refrigerator for a few hours, which was too long??? Also, I made them much bigger than suggested (only yielding 30 cookies), maybe that affected the taste? I couldn't figure out an easy way to coat them in the powdered sugar. I like the idea of almond crescents; guess I just need to find a different recipe.
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5 users found this review helpful

Italian Sausage Soup

Reviewed: Jan. 8, 2008
Great easy, full-flavored soup! I use turkey sausage which I prefer. I add red pepper and a bit of hot sauce as I brown the sausage, garlic and onion. For veggies, I use celery, mushrooms, red and green pepper because they all reheat very well. I used two cans of garbanzo beans instead of great northern beans. I use diced tomatoes with basil, garlic and oregano (Del Monte brand) which adds a more flavor than one would expect. I serve with a salad for a lower-carb, healthy meal...
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5 users found this review helpful

Chocolate Pecan Sandies

Reviewed: Nov. 30, 2012
So I changed the recipe just a bit- I omitted pecans and substituted about a cup of mini chocolate chips. I also added a little more cocoa powder than called for; I like the rich flavor that cocoa powder offers. They baked for 25 minutes perfectly. I let them cool for 20-30 minutes before placing them in a gallon size Ziplock bag to coat them with powdered sugar. All in all a really nice Christmas cookie that I will make again :)
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4 users found this review helpful

Zucchini Granola Cookies

Reviewed: Jul. 27, 2011
Well, I tweaked the recipe due to the availabilty of ingredients in my pantry: used Kashi GoLean Crunch instead of granola, omitted the orange peel, used white chips instead of semi-sweet. I had to bake them longer which is par for the course with my oven. I also added cinnamon to the dry ingredients. The recipe does not direct to use two different bowls for the wet and dry ingredients; I think that would have made combining and mixing much easier. Overall, I am happy with the cookies; the consistency is nice and they are not too sweet. I would make them again I had a giant zucchini to use up (this is not a regular occurance for me!) :)
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4 users found this review helpful

Spinach Stuffed Chicken Breast

Reviewed: Feb. 27, 2011
Great recipe! We marinated the chicken in buttermilk as suggested. Added mushrooms to the spinach mixture. Used turkey bacon to cut fat. Served with red pepper risotto. YUM!
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4 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: May 4, 2013
Always a hit! I use about 2/3 stick of butter and increase the cream cheese to 12 ounces. I roll it in graham cracker crumbs instead of pecans since not everyone cares for nuts. Serve with vanilla wafers and chocolate graham crackers. So easy and YUMMY!
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3 users found this review helpful

Pork Chops with Sour Cream and Mushroom Sauce

Reviewed: Aug. 7, 2012
We thought this was good, but like many others, I made a few changes... I seasoned my chops with salt, pepper and garlic powder before browning for about 4 min on each side. I removed them from the pan and added maybe 1.5 cups of mushrooms with some olive oil cooking spray, minced onions and garlic powder. I cooked those for a bit, then added the fat free sour cream and healthy choice cream of mushroon soup, then put the chops back in the pan to let them simmer for 30 or so minutes. The fat free ingredients weren't even detected by my picky husband; the gravy tasted really good. I served along with brown rice (that I added some of the gravy to- yum!) and sauteed zucchini. Great healthy dinner, will make again!
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3 users found this review helpful

Easy Sausage Cheese Balls

Reviewed: Dec. 20, 2011
I added a little onion and garlic powder, used one package 2% cheese, one package full fat and turkey sausage to cut fat and calories. Will definitely make again!!
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3 users found this review helpful

Chocolate Mint Dessert Brownies

Reviewed: Dec. 12, 2011
I really shouldn't review this at all bc I changed the recipe so much... I cheated by using a box mix. I wanted a thicker layer of mint, so I used 1 1/2 the amount called for originally. I also used mint extract instead of Creme de Menthe. I think I should have mixed my mint layer longer, it was sort of grainy to me. I sprinked Andes Peppermint Crunch baking pieces over the top of the frosting to make them look festive. They were cute, just not super sure I liked the taste. That being said, I would attempt them again bc they looked so cute on my cookie tray :)
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3 users found this review helpful

Mexican Bean and Rice Salad

Reviewed: Oct. 14, 2011
Love it... with minimal changes. I used 2 cans of Black beans instead of kidney. Used green onions, green chilies (instead of jalapeno). Added chili powder, onion powder. Used 2 limes, dash of balsamic vinegar and EVOO for the dressing. Definitely let it sit overnight. My co-workers loved it :)
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3 users found this review helpful

Noodles

Reviewed: Oct. 10, 2011
Eh, I wasn't impressed with this, even with some changes to jazz it up... I used one can of crm of mush, one can crm of chick and one can chedder cheese soup (I had read that it was dry, so I wanted mine to be moist enough). Added mushrooms and french style green beans. Used onion and garlic powder. My husband thought it was good (he added hot sauce and sour cream, though). I will eat the leftovers for lunch, maybe after some time together the flavor will be more bold. But I don't think I'll make this again.
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3 users found this review helpful

Zucchini Patties

Reviewed: Jul. 28, 2011
These were good- but the recipe needed tweaking, namely the addition of spices (garlic, onion powder, red pepper, ground mustard). Used mashed potato flakes as suggested by other reviewers- I think this made a big difference in the consistency of the patties. We dipped the patties in sour cream. Not a super healthy side dish, but a good way to use a large amount of zucchini- I would make them again.
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3 users found this review helpful

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