Christy Cooks Recipe Reviews (Pg. 3) - Allrecipes.com (11090117)

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Old-Fashioned Rice Pudding

Reviewed: Nov. 16, 2014
Well, it was snowing outside and I wanted a comforting dessert and one to use up some ingredients I had sitting around. I made the version with dried cherries because I thought the pudding was a bit sweet and I do think the cherries helped with that. Sorry, but I didn't have the specified coconut milk so I used a can of light (unsweetened) coconut milk. I could not taste any coconut flavor at all. The directions were perfect and the result was creamy. I doubt I would make this again, but I was glad to try it!
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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Nov. 11, 2014
Ok, these were just a way to get some chocolate in my mouth without feeling too guilty (and I was curious). That they did accomplish-and tasted pretty good-but I would never make them for company.
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Creamy Dill Cucumber Toasties

Reviewed: Nov. 11, 2014
Tried a recipe similar to this years ago and liked it. Maybe my taste has changed, but I wasn't crazy about this. Seemed like there was too much mayo and I didn't even use the whole amount. I also think I would prefer ranch mix or just some spices over the Italian dressing mix. I did use fresh dill incorporated into the cream cheese.
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Southern Pimento Cheese

Reviewed: Nov. 11, 2014
I wasn't crazy about this. I think it was too much cream cheese. I ended up adding more cheese, pimentos, and mayo to try to make it more to my taste. I liked it best as grilled cheese, but won't make it again.
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Beautiful Blackberry Balsamic Dressing

Reviewed: Oct. 15, 2014
This is my recipe and I wanted to add a note here. I was making this when my boyfriend was visiting and he brought me Greek yogurt when I sent him to the store...which was awful in this...I had to keep reintegrating it every time I used the dressing, and the flavor, texture, and appearance suffered tremendously. I love it with regular yogurt, but would not make it again with the Greek.
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Pumpkin Cheesecake II

Reviewed: Oct. 12, 2014
Great for inspiration!! This is a pretty good recipe, and baked with the traditional cheesecake method- a water bath, then left in the turned of oven for an hour- it had a perfectly smooth top with NO CRACKS. I agree with the reviewer who said not to add the eggs until the end- overbeaten eggs will cause a cheesecake to rise and fall in the oven, increasing the likelihood of cracks. I did have to change some things, and wanted to change others. After mixing the crust I found it WAY too greasy-I needed to add another 1/4 cup ground pecans and 6 more tablespoons graham cracker crumbs, so I would decrease the butter if I made this again, though I now know I prefer a gingersnap crust. I par baked it for about 5 minutes. Looking over my other pumpkin cheesecake recipes, I noticed that the ones I liked had more pumpkin in them so I increased the pumpkin to 1and 1/8 cups, adding brown instead of white sugar to the pumpkin mixture for a richer flavor, but leaving the white sugar in the cream cheese.I, like others, replaced the mace with nutmeg, and doubled the vanilla, omitting the lemon extract. Finally, I did top it with a thin layer of the maple pecan glaze from another recipe (half the recipe) which was excellent. It was best after sitting in the refrigerator for 24 hours, and tuned out restaurant quality, in my opinion. I will definitely make it this way again.
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The Best Frikin' Party Dip Ever!

Reviewed: Oct. 11, 2014
I also have been making this dip for years, with 11oz cream cheese, but without the chives and onions. It's so easy that way-no chopping at all! I think the chives would add a great visual appeal, though, because it IS ugly. When I've made this I've had family members stand by the stove and eat it out of the skillet before I can get it into a serving bowl. Nothing gourmet here-just some yummy, fatty goodness.
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Spicy Party Pretzels

Reviewed: Oct. 11, 2014
These are so delicious. Addictive actually. I like to use a mixture of butter and oil for more flavor and add a hefty dose of Sriracha because things are never hot enough for me. I use 20oz of waffle shaped pretzels (that shape seems to do a better job of "trapping" the seasoning).I bake them at 250 degrees for about 30 minutes, stirring halfway through and it seems to work fine. If not eating them immediately, I let them cool down before putting in a zipper bag, where the flavor seems to get better after a few days, in my opinion. One final note: I have been short on pretzels before and threw in a few Cheez-It's- worked great (I almost liked them better!).
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4 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Oct. 11, 2014
Best peanut butter frosting I've tried so far. I love that it's not too sweet. Thanks!
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Peanut Butter Bars I

Reviewed: Oct. 10, 2014
Quick and simple, but I really didn't care for the texture of the graham crackers in these. Not a do-over.
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2 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Oct. 10, 2014
I really thought the taste of this was great, I could see it becoming a favorite with a few adjustments, such as mashing the bananas instead of slicing them, and creaming the butter and sugar.
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Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Oct. 9, 2014
Well, there were good and bad things about this recipe for me. I used regular cocoa because baking soda requires an acid to react to and Dutch processed cocoa is alkalized (no acid). I noticed that another reviewer had made the recipe several times and on one occasion she needed to switch from Dutch processed to regular cocoa powder because she didn't have any of the former- and found that that time they did not sink as before- I think this may be the reason. What I liked: the strong molasses flavor and spiciness. What I wasn't crazy about: the texture- a teeny bit spongy, though they were moist enough. Also, I believe there is just a bit too much batter for twelve regular sized cupcakes-a couple spread over the edges of the pan. While mine didn't sink in the middle like others did, they were a little flat. Traditionally, gingerbread is served with a lemon sauce so I understand the addition of lemon in the frosting (of which there is just enough to put a thin smear on top of each cupcake), but I think *if* I make these again I will go with my standard cream cheese frosting-or homemade whipped cream- this frosting seemed to mask some of the ginger flavor. I do have to say that while I was not overly impressed, others did like these-before I added the frosting; I ended up scraping it off most of the cupcakes.
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5 users found this review helpful

Apple Butter Spice Cake

Reviewed: Oct. 3, 2014
Everyone enjoyed this and it is an easy recipe to tinker with if you would like to switch out some of the all purpose flour for whole wheat. Very moist. Others I served this to mentioned that they might like some apple chunks in it. I think I may try it again sometime, cutting the recipe in half and baking it in a springform pan.
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Cream Cheese Filled Pumpkin Muffins

Reviewed: Oct. 3, 2014
I made these muffins because of the dark brown sugar and spice combination. The spices were great and the muffins super moist. However, I was confused by the use of baking soda and no baking powder. Baking soda requires an acid in the recipe to work properly and I didn't see an acid listed in these ingredients-so I used 3/4 teaspoon of baking powder (more is required because the leavening power of baking soda is much greater than baking powder)and added 1/4 teaspoon baking soda. I increased the cream cheese to about 6 tablespoons, adding 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. I then put a very thin layer of batter into my muffin cups, added a dollop of the cream cheese, and covered with the rest of the batter-the filling stayed in the middle of the muffins this way. Finally, I added a streusel topping as others have suggested made with 1/3 cup brown sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon, and 1 tablespoon butter because I wanted to add some more sweetness. I left off the sunflower seeds. The topping MADE the muffins and was definitely my favorite part. This produced 15, not 12, beautiful muffins, and, as I have found with all pumpkin bread recipes, the flavor improves the next day.
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Yummy Lemon Coconut Loaf

Reviewed: Oct. 2, 2014
There were several good things about this recipe. The bread was very lemony (I used the zest of two lemons in the bread)and moist-but a bit too dense. I baked it in an 8" round pan because I knew I would love the glaze (which I made thicker and increased the quantity)and I wanted more surface room for it. In my opinion the glaze makes the bread. The coconut was barely discernible in flavor-some didn't realize it was there- but does change the texture. If anyone has an issue with this (or any other quick bread or cake) being DRY I suggest to check what kind of milk was used. Skim milk is much more likely to produce a dry, crumbly product. Milks with fat in them really improve the flavor and texture of baked goods. So little of the product is used that it doesn't make a huge difference in fat content. Also- as always...use fresh lemon juice because bottled lemon juice has mellowed way to much to have any great flavor. With all baking-the end results will only be as good as the ingredients used.
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14 users found this review helpful

Buttermilk Oatmeal Muffins

Reviewed: Sep. 17, 2014
This recipe is almost identical to one that was on this site a few years ago. The only difference is that that one called for vegetable oil instead of melted butter. I have never tried these muffins with the melted butter, but as I make them (with the oil), they are very good. They bake up nice and high with a perfectly rounded top, which is crisp while the interior is moist. They are just sweet enough, and adaptable if one would prefer any spices such as cinnamon and nutmeg (as I used). In mine I also added a little vanilla. My youngest daughter rarely likes muffins, but she thought these were good-making them a winner for me:)
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Blonde Brownies I

Reviewed: Sep. 17, 2014
We found these pretty good-when fresh and still a bit warm out of the oven (with real vanilla ice cream), but my (adult) children did not care for them the next day and none wanted to take any home-which is rare. I think they were just easier to accept warm and mushy in a bowl with the ice cream. It was an ok quick dessert I guess, but probably not a do-over for us. We have had much better.
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Roasted Beets and Sauteed Beet Greens

Reviewed: Sep. 16, 2014
Nice. Simple. Easy. Healthy. A winner. I served the beets right on top of the greens and sprinkled with the red wine vinegar (super important to the flavor). The only thing I changed was to wrap the beets in foil-sans oil-and roast them that way. Saves a few calories and just as good! Thanks!
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Raspberry Lemon Muffins

Reviewed: Aug. 27, 2014
I thought there was a mistake when mixing the batter-it was sooo thick, surely there wasn't enough wet ingredients. Frustrated, I poured in a splash of milk and a tiny bit more oil...not much though. Then stirred in frozen blueberries and threw them in the oven without sprinkling the sugar on top because, frankly, I thought they'd end up in the trash. But I was totally surprised when these came out moist and delicious and pleasantly sweet! I added the zest and juice of a whole lemon and used the extract as well and the lemon flavor was wonderful. Instead of the two whites I also used a whole egg because I love the flavor and texture that yolks bring to baked goods. These are great-especially considering they are so low in fat. Thanks!
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Red Velvet Cupcakes

Reviewed: Aug. 26, 2014
This was an enjoyable cupcake that received many compliments. The cake itself was not terribly sweet, but the frosting was VERY sweet (I didn't even add all the sugar and people were still commenting on the sweetness). Overall, they balanced each other out. I found the cake to have a nice texture- moist enough without being greasy at all; and dense (in a good way) rather than heavy. Bonus: they were gorgeous little things and the batter was so amazing I could've made myself sick on it!
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