Nana2007 Recipe Reviews (Pg. 1) - Allrecipes.com (10932337)

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Sour Cream Raisin Pie V

Reviewed: Apr. 27, 2008
I made this yesterday for a dinner party. I remembered sour cream raisin pie from my childhood visits to my aunt's farm in Nebraska. This recipe is very similar to hers. I like a generous meringue, so I added an extra egg white and increase the brown sugar accordingly. It is a very rich pie, so I don't think I will make it again soon, but I will cetainly keep it in my file for future use.
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1 user found this review helpful

Peanut Butter Cup Cookies II

Reviewed: Nov. 23, 2009
These are very good. I made them in the mini muffin pan which makes them just the right size. I found the recipe made a lot more than stated. I ran out of mini pbutter cups so I started topping them with a mix of chocolate chips and pbuter chips. Not as great as the pbutter cups, but not a bad substitute. The cookies froze quite well too. I will make these again.
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10 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 10, 2008
Ok, I won't lie, when I see a recipe with a "gimmick" like the vanilla puddding in this one, I am a little leary. I decided to give them a try after reading many of the reviews. They are very good! I followed the recipe and after tasting the dough, I added another tsp. of vanilla and a tsp. of salt. They baked beautifully, they don't spread very much. I think they are at their best when they are still warm (as most cookies are), but they still taste great two days later. This makes a big batch, you could easilly cut it in half. Toast the walnuts, it just makes them so much better. Give this one a try, it is my new "go to" for chocolate chip cookies.
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Mexican Vegetable Rice

Reviewed: Apr. 27, 2008
My husband really liked this. I used chicken broth instead of vegetable and I used fresh sliced carrots (par-cooked) and frozen peas. It went very well with the Southwestern stuffed chicken brests and cornbread.
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5 users found this review helpful

Andie's Stuffed Mushrooms

Reviewed: Jul. 5, 2011
Very good filling. I used Italian sausage in place of the ground beef. It made more filling than I could use in the mushrooms. I put it on sliced french bread and heated those in the oven- yum!
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3 users found this review helpful

Magic Peanut Butter Middles

Reviewed: Jul. 13, 2010
Really good and I did not find them difficult to make at all. I made both dough and filling and wrapped them in plastic wrap and allowed them to chill for a couple of hours. I then made sure I had an equal number of portions of both and just wrapped the dough around the scoop of the filling. They look great and taste great.
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Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

Reviewed: Jun. 11, 2010
This has been my basic macaroni salad recipe for almost 40 years. I use more hard boiled eggs, frozen salad shrimp, omit the dill and use MiracleWhip in place of the mayo. It's the only time I ever use Miracle Whip! Make it a day ahead, except for the shrimp as the flavors meld and the macaroni tends to absorb the MW, you may need to add a bit more. Then gently fold the shrimp in before serving.
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43 users found this review helpful

Ganache I

Reviewed: Jan. 20, 2011
Very good, very easy. I used it on the Too Much Chocolate Cake from this site. Makes a pretty big batch, probably 1/3 batch would have been plenty for the Bundt style cake.
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3 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 17, 2009
These are super. They are not too sweet, so I think they are a great addition to the holiday cookie assortment. The colors are very festive too. A little dip in white or dark chocolate is a nice addition. My Sicilian husband approved!
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jan. 20, 2011
This really is an outstanding cake. I got raves from everyone. I agree, do use the mini chocolate chips, it makes a big difference. I used the Ganache I from this site to drizzle on the cake. Perfect, my new "go to" chocolate cake.
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1 user found this review helpful

Strawberry Muffins

Reviewed: Jun. 19, 2009
As others did, I added 1/4 c brown sugar, 1 tsp vanilla and 1 tsp. cinnamon. I also sprinkled the tops with cinnamon sugar before baking. The recipe made 8 nice size muffins. They were great and the strawberry flavor was just right. A great way to use up those last strawberries that are maybe just a bit too mushy to eat plain.
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0 users found this review helpful

Fruit Dip III

Reviewed: Oct. 4, 2010
Really good and really easy. It made a wonderful tast combination with mixed fruit. Easy to make ahead and keep refrigerated.
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9 users found this review helpful

Chocolate Frosting I

Reviewed: Mar. 2, 2009
I read other reviews and followed their advice to sift the cocoa and powdered sugar together before adding to the butter. I needed less milk that listed and I used an extra 1/3 cup cocoa. I also followed others advice and chilled the frosting overnight and then beat it again in the mixer and it had a very nice texture. I used it on the Dark Chocolate Bacon Cupcakes on this site.
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Spring Strawberry Salad with Chicken

Reviewed: Oct. 4, 2010
Great salad. I just made it for a baby shower and everyone was raving about it. It was easy to make and did not require a lot of last minute preparation. I will certainly make this again.
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7 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Jul. 13, 2010
OUTSTANDING!! The only change that I made was to use bacon (3 thick slices cut up) in place of the bacon bits. I cooked the bacon until crisp, then drained it and used the bacon fat to saute the onions, pepper, celery, etc. This stuff just got better each day. The reaction I got was OMG! from each person who tried it! This will be my go to recipe for chili from now on
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2 users found this review helpful
Photo by Nana2007

Dark Chocolate Bacon Cupcakes

Reviewed: Mar. 2, 2009
Oh my, these are quite good! I am not sure how much the bacon really added to the flavor. I could tell it was there in the texture, but it could easily be left out and they would still be good. I frosted them with Chocolate Frosting 1 and sprinkled the tops with a little finely crumbled bacon. Looked great and were enjoyed by all. The bacon does make a very interesting conversation starter! Thye are definitely better the second day, I would strongly advise that you make them a day ahead and lets the flavors meld.
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2 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Dec. 5, 2009
OK, I have made more apple pies than I can count in my life and I thought I had the ultimate recipe, but this one is better! I did toss the apples with about 2TB flour mixed with about 2 tsp. cinnamon, then filled my pie pan and poured the sugar mixture over the apples before I put on the top crust. That sugar mixture looked sort of like greasy pudding at that point and I was doubtful that this was going to work, but it all just blended beautifully with the apples during baking. I doubled the recipe to make a 10 inch pie and really heaped it full. I had maybe 1 cup of apples and a little sugar mix left over, but it made a very nice full, large pie. This goes to the top of my list!
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Black Bottom Cupcakes I

Reviewed: Sep. 6, 2008
I have made these for 20+ years. They a so good, always a favorite. I think they actually get better after a day or two. Heating them for a few seconds in the microwave make the center even more gooey and delicious. Give them a try!
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Banana Butterscotch Bread

Reviewed: Nov. 22, 2010
Very good, we really enjoyed the combination of butterscotch flavor with the banana. Nice moist loaves, I will make this again. As with most banana bread, better the second day.
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2 users found this review helpful

GA Peach Pound Cake

Reviewed: Aug. 8, 2012
I don't think I would give this such a high review if I made it just as written, but with some of the adjustments others made and a couple of my own, it really is outstanding. I added 1/2 tsp. each of cinnamon, nutmeg, cardamom and almond extract. To boost the peach flavor, I tossed the peach chunks with a couple of teaspoons of Peach Snapps and I also added 1 Tbs. Peach Snapps to the cake batter. I also added a caramel glaze as another review mentioned. I did add some salt to the caramel. The cake has a very nice texture and I highly recommend you make it a day ahead as the favors develop as the cake sits. I will certainly add this cake to my favorites.
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2 users found this review helpful

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