Allrecipes Home > The Buzz > Cooks > Callie

cook's profile

Cook's Profile

Reviews

Photos

Recipes

Menus

View All Reviews

Learn more

Healthier Hot Artichoke and Spinach Dip II

Reviewed: Jan. 19, 2010

This is my "Healthy Version". I use: Fat free cream cheese Fat free sour cream Fat free mayo (Kraft 'Free') 4 cloves of garlic (which I roast in the oven first)(this really makes a difference) And I only use Mozorella and Parmeseon Cheese, and I use a whole box (10oz.) of Spinach. It is great!

Was this review helpful? [ YES ]
30 users found this review helpful

Fluffy White Frosting

Reviewed: Jan. 10, 2009

This review is for 'ALL' of the people who say that they can't get this recipe to work. I have been using a this recipe for over 40 years, and it is a beautiful frosting. It is great on all cakes, and it is soooooooo gooood!!!!!!!!! The only way to make this fail is: not cooking your sugar mixture long enough. You need to cook it until it spins a 3 to 4 inch thread, and once it starts coiling, do not stir it, and when it has cooked long enough, pour it into the stiffly beaten egg whites (while you are beating them) in a thin steady stream, and then continue to beat the frosting on high until glossy. TIP: For those who do not know about the 'spin a thread' test, just cook this for 7 minutes. That is the name of the recipe I have used forever...."Seven Minute Frosting", and it is exactly like this one.

Was this review helpful? [ YES ]
24 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jan. 6, 2009

To Jill from New Jersey....if it was hard to shredd, then you didn't cook it long enough. When pork is cooked the proper length of time, it is always 'very' tender. I have been cooking for over 40 yrs., and the 'best' cut of pork for BBQ is always a Boston Butt. I have always cooked mine in my pressure cooker because it is so much quicker, but this recipe sounds good.

Was this review helpful? [ YES ]
0 users found this review helpful

German Chocolate Fudge

Reviewed: Dec. 21, 2008

I've used a recipe almost like this for over 40 yrs., and it is the BEST!! But the recipe I use is "Mamie Eisenhower's Million Dollar Fudge". And here's the difference: 1. Use 3 pkgs. of German Sweet Chocolate Bars. 2. Do not try to stir this by hand. Put both of the chocolates, the marshmellow cream, and "chopped 'black' walnuts in a large mixing bowl, and pour the hot syrup over this mixture and beat with mixer until the chocolate is melted. 3. Never make this on a rainy or humid day. 4. And "NEVER" stir boiling syrup, it will amke it grainy.

Was this review helpful? [ YES ]
3 users found this review helpful

Nostalgic Apple Pie

Reviewed: Oct. 7, 2008

This is an excellent sugar-free apple pie recipe. If you use 1/2 cup of Splenda and 1/2 cup of Splenda Brown Sugar Blend it makes it even better. I also put 3 tablespoons of Real Lemon in it, and instead of a regular pie crust topping, I used a crumb topping, mixing Splenda Brown Sugar Blend, flour, and butter. I baked it at 350 for 1 1/2 hrs., covering with a sheet of foil the last 30 minutes. (It will burn if you try to bake it at the temp. given in the recipe). There is NO aftertaste! I love Splenda, since becoming a diabetic, Splenda has opened up a whole world of great sweet things. Keep up the great recipes!

Was this review helpful? [ YES ]
0 users found this review helpful

Strawberry Pretzel Salad

Reviewed: Apr. 17, 2008

After reading numerous reviews, I made this, and it turned out "Perfect"! Everyone is saying that the crust gets 'soggy', I have made this 5 times and it has never gotten soggy, even after it has been in the fridge for several days. I made it exactly like the recipe says except for this: I am a diabetic, so I used sugar-free jello, and I used Splenda instead of sugar. If it is made correctly, the crust will not get soggy. It is not the recipe that causes the soggy crust; it is the preparer. A wonderful recipe!!

Was this review helpful? [ YES ]
4 users found this review helpful

Deviled Eggs II

Reviewed: Mar. 22, 2008

This is a good start, but in the South we also add sugar (to taste), and sweet relish for the best deviled eggs ever. I've been making them for 40 yrs.

Was this review helpful? [ YES ]
3 users found this review helpful