PotterGrl Recipe Reviews (Pg. 1) - Allrecipes.com (10862478)

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Golden Chocolate Chip Cookies

Reviewed: Mar. 19, 2007
Very good cookies and easy to make. I've made the Toll House recipe for 20 years, but today I only had 1 stick of butter and I had promised my 6yr old that we could make cookies today! So I came on here looking for a recipe that called for only one stick of butter. It's honestly just as good as the toll house recipe. I'm definitely keeping this one because it makes far fewer cookies, which means less baking tme and fewer calories in my belly ;) I didn't mix the ingredients exactly how it says in the recipe. I did it the same as I do when making Toll House. Cream the butter and sugar first, then mix in the egg and vanilla. Mix dry ingredients in separate bowl, add to wet mixture while the mixer is running. Then add chips. I use a scoop for all my cookies, which makes about 2-2.5" cookies. This recipe made 36 of them, cooked for 6.5 minutes. These are delicious according to the 2 kids and 2 adults in my household!
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28 users found this review helpful

No Bake Granola Bars

Reviewed: Jun. 7, 2013
One word...Amazing. So easy and fast to make. I made sure to mix the peanut butter, honey and flax really well before adding the other stuff. It's hard to mix, I had to use a large, metal spoon and really go at it. Bare hands would be easiest, like with meatloaf. I pressed the mixture into the 9x13 with my hands, it was easier. In case anyone is wondering, like I was, you don't need to spray/butter the dish or use wax/parchment. It will come out of the (glass) dish just fine. Most likely due to the oils in the peanut butter. The recipe says to cut into 12 bars. I cut mine into 20, and next time will make even smaller. These are SO filling. My bars are roughly 3" x 1 3/4". They are packed with flavor and goodness, so these WILL fill you up and the hunger stays away for a long time. Longer than with store bought bars. Great for an on-the-go breakfast or for your mid-morning or mid-afternoon snack. I wrapped individually, put in a tupperware with no lid in the fridge, so they're easy to grab for everyone. You can use any combo of dried fruits and nuts! Oh, I let it sit in the fridge, covered, overnight before cutting (about 12 hours). They tasted best after all the flavors could meld together. Thank you!
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16 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jan. 17, 2013
Thanks for the know-how on how to cook a whole chicken in the crock-pot! I look at this recipe more as a guideline & how to do it in the crock-pot. The spices and other things can be changed up quite a bit. After reading many of the reviews, I just went at it and created my own meal. First of all, I used a solid FROZEN whole chicken! It was about 4lbs and didn't come with the neck/giblets inside, thankfully. It worked wonderfully, which means I can now always have a whole chicken on hand, in the freezer, whenever I need it. I quartered 2 onions, put 4 whole stalks of celery and 4 whole and peeled carrots in the bottom. I then put in 2 c. of chicken broth and about 1/2 c. red wine. Then sprinkled the entire thing w/ my seasonings of choice (McCormick Grill Mates: Montreal Chicken). I rinsed and patted dry my whole, frozen chicken and smeared it with olive oil and the same seasoning. Since it was frozen, I could not get to the inside of the chicken at all. I then put the chicken on top of the veggies in the crock-pot. Cooked on high for about 5 hours, then low for another 3 hours. The chicken fell apart when I tried lifting it, which was fine. The carrots were delicious to eat, I discarded the celery & onions. I strained the liquid into a sauce pan, added some flour and whisked until smooth and simmered for a bit to make an awesome gravy. My 15yr old boy and 12yr old girl and hubby all RAVED about the meal.
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16 users found this review helpful

Quinoa and Black Beans

Reviewed: Sep. 26, 2011
I just made this exactly as the recipe reads (well, I used dried cilantro instead of fresh because I don't use a lot of fresh herbs, therefore they go to waste). It is wonderful...fantastic! My husband loves it too! It is quite spicy, so if you are sensitive to spicy things like I am, you may want to halve the cayenne. Who knew 1/4 tsp. would do that?! Well, probably a lot of you ;o) I also only used one can of black beans only because I didn't read the recipe correctly and only had one can. I must say, though that an extra can would have made this more like "black beans with a little quinoa," you don't need more than one can.
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9 users found this review helpful

Playgroup Granola Bars

Reviewed: Sep. 17, 2011
As is, this is a GREAT recipe! After making them many times, I've come up with a version that suits my family the best. I cut the brown sugar down to 1/4 of a cup, 3/4 is overkill along with the honey. I use whole wheat pastry flour in place of all purpose. I also use fewer raisins, 3/4 c. is overkill again. I use 1/4 cup of cinnamon applesauce in place of the egg (so no egg). Then add lots of natural peanut butter. So I've turned this recipe into a very wholesome, nutritious, vegan snack that we all devour. I need to make them twice a week! But I'm serious when I say that the original recipe is great ;o)
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4 users found this review helpful

Cheese's Baked Macaroni and Cheese

Reviewed: Aug. 7, 2012
I'm giving this a 5 to be fair since I changed it right from the first time. I was in need of just a macaroni and cheese recipe (without the meat) and this I thought this one would be just as good even without the meat! Anyways, my changes are that I never do put it in the oven. We eat it straight from the stove top, just like boxed mac and cheese. I do not use the onion because my kids and I wouldn't eat it that way. I DO use onion powder though. I just don't want any other textures in my mac and cheese and either do the kids. I also add 1 1/4 tsp ground mustard. This is an awesome recipe and I'm sorry I tweaked it right from the get-go. I really KNOW it would be fabulous with the kielbasa and I do want to try that some time.
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3 users found this review helpful

Princess Cookies

Reviewed: Dec. 11, 2011
These didn't disappoint! I made them pretty small, so I got twice the number indicated in the recipe. 95 little, bite sized cookies! I used fresh lemons and lots of zest and they are just lemony enough. My family and I love lemon, so I really wanted to make sure the flavor came through. They are soft and cakey, not chewy as some have said. I made the glaze for over top as indicated in the description, but also added zest to the glaze. Try them out!
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3 users found this review helpful

Rainbow Pasta Salad

Reviewed: Oct. 17, 2011
Not a flavor my family of 4 enjoyed. Sorry :(
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 2, 2011
I thought I reviewed this (my recipe box says I did) but I can't find it. I'll do it again since it's been a while. Anyways, these are amazing and I can't seem to keep them around long. I've made them 3 times in the few short weeks since I found the recipe! I've always loved oatmeal raisin cookies, they are my favorite cookies, but these are by far the best! And I know oatmeal raisin cookies! My 15yr old son says he doesn't like oatmeal raisin cookies, yet he loves these. The smell and taste will remind you of fall, but you will want them year round. The raw dough is amazing to eat as well (I'm a raw cookie dough kind of person).
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3 users found this review helpful

Beef Stew VI

Reviewed: Apr. 26, 2013
I want to give this 10 stars, but it wont let me ;o) A-May-Zing! It was so good, I had to text my husband, who was on his way home from work, telling him that I made an amazing dinner for him. Don't change a thing, if you can help it.
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2 users found this review helpful

Crunchy Walnut Coated Chicken Strips

Reviewed: Mar. 29, 2012
Fantastic recipe! I used chicken tenders and didn't change a thing. My kids loved it, my husband and I loved it. We all went for seconds! It's already printed and in my personal "tried and true" recipe binder. Thanks so much :)
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2 users found this review helpful

Peanut Blossoms II

Reviewed: Dec. 12, 2011
These are fabulous! Loved by all and fun to make too. I don't normally like to change recipes, but I don't use shortening. So I used butter in it's place. They are soft and chewy with just the right amount of crisp on the outside. They look exactly as pictured here. I got more like 100 cookies. Baked for 8 minutes, quickly put the Hershey kisses on, then baked for another minute to heat the kisses all the way through. When cooled thoroughly, the kisses remain so soft and the cookie the perfect mixture of chewy and crispy.
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2 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Nov. 10, 2011
Where is the 10 star button!? This is fabulous and I'm sharing it with everyone. I honestly didn't change it too much, but I DID read the reviews first and decided to use olive oil instead of the butter because I eat vegan as much as I can. This soup is GREAT either pureed or kept as a hearty, chunky soup. I actually prefer it as a chunky soup and not pureed just because I really love the textures. I used two HUGE sweet potatoes, more carrot than called for, 2 apples and 1 whole cup of the lentils. Simply because I know how I like my soups and that is hearty and chunky and full of vegetables and lentils. I can't rave about it enough!
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2 users found this review helpful

Vegan Agave Cornbread Muffins

Reviewed: Sep. 17, 2011
These are good, but not much like corn bread. Closer to a bran muffin in my opinion. There is barely a sweetness to them. Mine were brown, not yellow at all. Overall they were good and I enjoyed snacking on them throughout the week.
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2 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Sep. 17, 2011
I really love these burgers. I freeze them individually in plastic wrap and then put them inside a freezer bag, this way I can take out one at a time. Such a great, go-to meal!
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2 users found this review helpful

Wild Rice Stuffed Squash

Reviewed: Sep. 17, 2011
This just isn't my cup of tea. I don't think the flavors melded well together. We also think the foil over top gave it a metalic flavor, so I'd try it in a dutch oven if you have one. Sorry :(
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2 users found this review helpful

Blonde Brownies I

Reviewed: Jan. 8, 2011
I don't know what I expected when I made these brownies. I guess I was expecting more of a chocolate chip cookie flavor but with a brownie texture. That is not what happened though. I do really enjoy the texture. I think the main problem is the vanilla. I should have listened to my instincts, which screamed "this is way too much vanilla." However, I really didn't want to change the recipe. You can't give a fair review if you do that, plus with so many awesome ratings I figured I shouldn't change it. I was wrong. The vanilla is so overpowering I almost feel like these should be called vanilla brownies! A tablespoon of vanilla extract is far too much. A quarter of that would do just fine. I'll consider trying this again but with far less vanilla.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: May 24, 2010
These were fabulous!!! Moist, enough banana and the crunchy topping....my kids and hubby loved them as well. It's officially in my personal recipe book! Thanks!
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2 users found this review helpful

Whit's Chicken Enchiladas

Reviewed: Mar. 31, 2010
This was much too heavy on cheese in general, but especially the cream cheese. The cream cheese overwhelmed the flavor of the whole dish. I added some of our favorite salsa to the filling, which was much needed for flavor.
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2 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Mar. 8, 2010
Perfect!! I used this to top a chicken pot pie. It was buttery and flaky, and super easy to make. My only problem is that it was too small for the top of my pie dish. I had to roll it thinner than I would have liked and had to pull it and push it down onto the rim of my pie dish, hoping it wouldn't shrink. It didn't, so that was good. But it was great! Next time I'll double it :)
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2 users found this review helpful

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