Debby S. Recipe Reviews (Pg. 1) - Allrecipes.com (10808276)

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Debby S.

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Pumpkin Pie Pudding

Reviewed: Oct. 1, 2011
It seems every Oct. 1st, I go into a pumkin craving that lasts for months. This Pumpkin Pie Pudding is one of my favorites. I prefer this pudding to eating pumpkin pie (not a crust fan). I double the recipe with these personal changges: using only 1/2 cup white sugar and 1/2 cup brown sugar; I use low fat Bisquick and 2 Tbsps pumpkin pie spice for a spicier flavor. I combine all ingredients in a 3.5 qt crock pot sprayed with Pam and cook it on Low for 3 hours. It reaches 160 degrees between 2.5 and 3 hours NOT 6-7 hours. The pudding thickens while cooling, but remains a softer pudding consistency if only cooked for 3 hours vs. a firmer pie filling consistency if cook it longer. To prevent the hardening of the edges, I quickly scrape the sides and stir the pudding well every hour while cooking. This is GREAT served while still warm or when cooled. I serve it with Cool Whip and chopped pecans. I've taken this to several potlucks. I always get reve reviews and asked for the recipe. ENJOY!!
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4 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Feb. 21, 2011
I've made this recipe a few times making little changes searching for the "perfect" cornbread recipe. I don't like dense cornbread and I don't like crumbly, dry cornbread. When I added only 1 tsp of baking powder to this recipe it was PERFECT!
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2 users found this review helpful

Orange Sweet Potatoes

Reviewed: Nov. 30, 2010
These are fantastic and got rave reviews from the sweet potato fans at our Thanksgiving dinner. My only changes - I used canned yams (enoug to serve 12), 2 Tbsps of honey and 2 tsps dried grated orange peel. So easy!!
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3 users found this review helpful

Inside-Out Manicotti

Reviewed: Aug. 20, 2010
The first response I heard from both my son and my husband was "What's in this?". "It's the nutbeg in the cheese layer" was my answer. The nutmeg is overpowering to say the least! The tomato/basil sauce was OK. Next time I make this I will probably use a good bottled sauce, skip the nutmeg and add a bit of garlic and grated Parmesan cheese to the cheese/egg mixute and maybe a mushrooms and spnach layer. This is a good idea for an easy-to-fix meal, but it needs tweaked and definitely skip the nutmeg!!
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4 users found this review helpful

Pie Cake

Reviewed: Apr. 24, 2010
This is a grest recipe with some "tweaking"; hence the 4 star rating. Others reviewers have complained of blandness, so here ishow I boosted the flavor factor. I use 1/2 cup white sugar and 1/2 cup brown sugar, 1/2 cup melted butter (instead of oil) and 1 (6 ox) container of yogurt (same flavor as pie filling used), 1 1/2 cups freash fruit added to the pie filling. So for Blueberry Pied Cake I use blueberry yogurt and 1 1/2 cups fresh blueberries and I onit the cinnamon. For Cherry Pie Cake, cheery yogurt and fresh or frozen cherries and I omit the cinnamon and use almond extract instead of vanilla. Strawberry Pie Cake is delicious too! You get the idea. This is a very versatile recipe and that's why I like it! I get rave reviews every time I've served my version of Pie Cake. It's great for breakfast or dessert!
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5 users found this review helpful

Quick Chicken Divan

Reviewed: Apr. 20, 2010
We love Chicken Divan!! I've used this recipe, but with just a few additions for added flavor: 3 big chicken breasts, 1 can cndensed cream of chicken soup and 1 can condensed broccooli cheese soup, 1/4 cup low fat mayo and 1/4 cup low fat sour cream, 1 tsp curry powder, 1/2 tsp fresh ground black pepper, 2 Tbsps dried minced onion, and 1/4 tsp minced garlic. Don't leave out the lemon juice! Served over brown rice....YUM!!
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7 users found this review helpful

Pumpkin Pie Cake III

Reviewed: Oct. 10, 2009
I have made Pumpkin Pie Cake quite a few times, but my recipe calls for a 29 oz can of pumpkin (not a 15 oz can). I use 1/2 cup white sugar and 1/2 cup brown sugar. DO NOT make the mistake of using pumpkin pie mix for this recipe or it will not turn out. I generally use a spice cake mix with very good results. My gamily likes this just as much as they like pumpkin pie.
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19 users found this review helpful

Blueberry Dump Cake

Reviewed: Oct. 2, 2009
I would give this 5 stars, but I had to do some improvising. I only had 2 cups of blueberries that I added to one (21 oz) can of blueberry pie filling (omitted the need for any sugar). I only had a white cake mix. I melted 3/4 cup of butter. The aroma of this baking in the oven was fantastic. Very easy and delicious!! Next time I may stir a cup of flaked coconut and some chopped nuts into the cake mix.
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2 users found this review helpful

Breakfast Casserole II

Reviewed: Jun. 14, 2009
We had this for brunch today and everybody loved it. Very easy to prepare and very tasty! We don't eat sausage, so I used 1 lb of Gimme Lean (a begetarian sausage substitute). I only had 9 eggs, used cream of celery soup and onitted the mushrooms. I used frozen hash browns with onions and peppers for added flavor. Next time I'll use 6 eggs and 1 1/2 cups of egg substitute. Makes a great meal served with biscuits and fresh fruit!!
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4 users found this review helpful

Bread Pudding II

Reviewed: Jan. 24, 2009
FANTASTIC!! I made this for breakfast this morning. Who said bread pudding can only be earen for dessert. I used Pepperidge Farm Cinnamon Raisin Bread, so I didn'g add raisins. I only used 1/2 cup white sugar and 1/2 cup brown sugar, as 2 cups of sugar sounded way too sweet. I beat together the milk (not hot), eggs, sugars, vanilla, cinnamon and nutmeg, and then poured that over the torn bread. I let that stand for 15 minutes or so and then poured it into the pan with melted butter and baked it. I just seemed easier that way. This is the best bread pudding I've ever made! Be adventurous and try it for breakfast!
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9 users found this review helpful

Cheddar Ranch Dip

Reviewed: Jan. 22, 2009
I'm a big fan of Ranch dressing on baked potatoes, so this dip sounded like a great recipe for a baked potato topping. I added a bit of onion powder to it. It's GREAT!!
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5 users found this review helpful

Cinnamon Pudding Cake

Reviewed: Oct. 20, 2008
This is a quick, easy dessert and a great way to use a few apples from the fruit bowl that have gotten a little wrinkly. I decreased the sugar in the batter to 3/4 cup and in the sauce to 1 cup. I used about 1 1/2 cups of chopped apples. I want to try this recipe with other fruits like blueberries, cherries or peaches.
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2 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Sep. 10, 2008
This was fantastic!! I used 4 frozen chicken breasts instead of diced chicken. I mxed together 2 Tbsps of melted butter, a tsp of dried minced garlic, 2 Tbsps of dried minced onion and 1/2 pkg of salad dressing mix to 1/2 cup Chardonay and poured that into the crock pot with the chicken breasts. For the sauce, I used a 3 oz pkg of low fat cream cheese, 1/2 cup low fat sour cream and the can of soup. I also added a cup or so of fresh mushrooms. I served the chicken breasts, topped with the mushrooms and sauce, with potatoes and a vegetable. Unbelievably easy and so good!!
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2 users found this review helpful

Ambrosia Salad

Reviewed: Jun. 15, 2008
I combined this recipe with some elements of another ambrosia salad recipe from this site and came up with a delicious ambrosia salad that serves 8-12(I served this at a Father's Day gathering for 12). I used a 20 oz can of pineapple chunks, a 15 oz can of mandarin oranges, 1 banana halved lengthwise and sliced, 1 cup of sliced strawberries, 1 cup of flaked coconut and 1 cup of coarsely chopped pecans. For the dressing, I whipped together 2 cups of low fat sour cream, 1/3 cup Splenda and 1 tsp vanilla. I mixed the dressing and fruit together and chilled it for about 3 hours before serving. It was delicious!! Next time I make this, I will cut down on the sour cream a bit, maybe try 1 1/2 cups. This is definitely a fruit salad I amke frequently and it will be very easy to decrease and serve for 6
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116 users found this review helpful

Ambrosia Salad II

Reviewed: Jun. 15, 2008
This is a delicious fruit salad, but only after I made some changes. I used a 20 oz can of pineapple chunks, a 15 oz can of mandarin oranges, 1 banana helved lengthwise then sliced, 1 1/2 cups sliced strawberries (I'm not a fan of maraschno cherries) and 1 cup flaked coconut. For the dressing, I used an electric mixer to whip together 2 cups low fat sour cream, 1/3 cup Splenda and 1 tsp vanilla (instead of Cool Whip and narshmallows). I gently mised this all together and chilled the salad for about 3 hours before sering. It was delicious!! Next time, I will cut down on the sour cream to 1 1/2 cups or less. I omitted the nuts this time for the sake of a guest who has a tree nut allergy. But, I'll add them if serving this to my family. Now I have a recipe for a very good fruit salad!
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4 users found this review helpful

Garlic Broccoli

Reviewed: Jun. 15, 2008
This side dish was my contribution to a Father's Day lunch. It was a huge hit. I did do a little tweaking though. I'm not a big fan of raw broccoli, so I steamed the florets from 1 1/2 bunches of broccoli for 3-4 minutes, then drained and rinsed them well with cold water. For the dressing: I blended 2 rounded tsps of minced garlic, 1/2 tsp of salt, 1/4 cup olive oil, 1/2 cup balsamic vinegar, 2 Tbsps Dijon nustard, and 2 tsps honey (helps cut the tartness a bit). I poured this over the cooled broccoli and chilled for about 3 hours. I'm not a fan of Parmesan cheese, so I left it out. Next time, I'll try adding a few thinly sliced green onions to the broccoli before adding the dressing. This is a great recipe that I will definitely make again!
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3 users found this review helpful

Easy Baked Oatmeal

Reviewed: Mar. 5, 2008
Baked oatmeal is a favorite in my family. However, as other reviewers have discovered, this recipe needs a lot of adjusting due to dryness and no flavor. Here are my adjustments: 3 cups quick cooking oats, 1/4 cup white sugar, 1/2 cup brown sugar, 2 tsps baking powder, 1/2 tsp salt, 3 tsps cinnamon, 1/4 tsp cloves, 2 eggs, 1/4 cup melted butter, 1/2 cup applesauce, 1 cups milk, 3/4 cup raisins or craisins and 1/2 cup chopped pecans or sliced almonds. I bake it in a greased 9x13 at 350 for 25 minutes. I let it cool, then cut in 12 servings. The texture and taste is like a soft oatmeal raisin cookie. It's good cold or warmed up with milk on it. I've done a lot of testing to get a good baked oatmeal recipe. We really like this "adjusted" recipe. Try it and see what you think.
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126 users found this review helpful

Slow Cooker Kielbasa and Beer

Reviewed: Feb. 27, 2008
First of all, you have to like the taste of beer (my husband does, me..not so much). I decided to try the recipie as a change from my usual kielbasa and saurkraut recipe. To make this as a dinner for 4, I put 8 small/medium red potatoes in the bottom of the crock pot, then 1 (20 oz) can of saurkraut (drained and rinsed well), sprinkled 1 Tbsp of brown sugar over the saurkraut, then 1 lb turkey kielbasa cut in 2" slices. I cooked 1 onion cut in small chunks and 1 tsp minced garlic in a small amount of olive oil till the onion was slightly tender, then added the onion and garlic to the crock pot. I poured 1 (12 oz) bottle of beer over it all and cooked it as directed. It turned out great and my family loved it. Next time, I will add another Tbsp of brown sugar and maybe a sprinkle of caraway seeds to the saurkraut to add more flavor (or to disguise the beer flavor a bit more for my tate). This recipe is worth a try if you llkes kielbasa, saurkraut and beer.
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15 users found this review helpful

Classic Bran Muffins

Reviewed: Feb. 14, 2008
These muffins have barely been out of the oven for 10 minutes and the family has started "tasting" them. This is a great recipe that I will make often. Forget driving thru Tim Horton's for a bran muffin. I'm making my own now that I've discovered this recipe. Next time I will use 2 tsps of baking soda, 2 tsps of cinnamon and 2 tsps of vanilla.
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2 users found this review helpful

Chocolate Chip Banana Bread II

Reviewed: Feb. 8, 2008
This is a great recipe. I used 1 stick butter and 1/2 cup appleasuce instead of the shortening; half Splenda and half brown sugar; half whole wheat flour and half white. Instead of chocolate chips I used 1 1/2 cups of mini peanut butter cups. I baked it in a 9x13 baking dish instead of two loaf pans. It was baked perfectly in 40 minutes. Moist and so delicious!! This would be great as muffins and use chocolate chips and peanut butter chips.
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3 users found this review helpful

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