GlitterJ13 Recipe Reviews (Pg. 1) - Allrecipes.com (11468045)

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Muffin Frittatas

Reviewed: Jul. 8, 2010
Great savory breakfast recipe! I used a small red and small green pepper, red onion, fresh minced garlic, and diced pre-cooked ham. First I heated up some olive oil in a pan and sauteed the garlic for a few minutes, added the diced red onion followed by the diced peppers and ham cooking on medium high heat for a few minutes. While sauteing, I mixed the eggs, milk, salt and pepper in a medium bowl. Then I added sharp shredded cheddar cheese and sauteed veggies to the egg mixture and stirred well. I doubled this recipe, filled 24 muffin cups w/ 1/4 cup and still had enough leftover for a huge omelet. Please note that my muffins shrank after being removed from the oven to about 1/2 the size of the ones in the picture. We ate the omelet for lunch and tried one of the muffins. They're excellent....the sauteed veggie liquid really added a delicious flavor to these frittatas! I'll be taking the muffins camping this weekend and will either be eating cold or heating them up in some foil on the grill. Thanks so much for the excellent recipe! These are delicious!
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Chicken and Corn Chili

Reviewed: Jun. 10, 2010
Yum! This is delicious! I chunked the chicken instead of shredding it and added the following, 3 cloves of fresh garlic minced, 1/2 cup chicken broth, can of pinto beans, can of black beans, can of red kidney beans, can of mexican two-tone corn, can of diced tomatoes with green chillis, jar of medium chunky Pace salsa, a packet of white chicken chili seasoning mix, and some extra powdered garlic and onion, salt, pepper, & chili powder. I also added a sprinkling of red pepper flakes, but next time want to add a little bit more heat (spiciness). I served it with fresh guacamole, sour cream, shredded mexican cheese & tortilla chips. This was a hit and everyone who tasted it loved it! I'll definitely be making it again, and adding some cayenne or something to heat/spice it up a notch. Thanks for the great recipe! It's so easy and tasty!
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Easy Peach Crisp II

Reviewed: Jun. 10, 2010
My boyfriend loved this, but I wasn't thrilled. I'm still going to have leftovers though! First, as others suggested I bought two large cans of peaches just in case, and they were correct, you do need two cans to cover a 9X13 dish. Also, there is a lot of topping, which takes a while to cook and still seemed doughy even after the top started to brown (350 for about an hour). I added a handful of brown sugar and some cinnamon to the topping as well and topped it off with slivered almonds, which, thankfully added some nice texture. Thank you for the recipe, as it was quick and easy and my boyfriend loved it! I will be looking for alternate topping though. PS: It looks like this is a crisp!
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4 users found this review helpful

Creamy Blueberry Pie

Reviewed: Jun. 9, 2010
Excellent Blueberry Pie recipe! I receive so many compliments on this and even get requests for it. I make my own pie crust, which I pre-bake to avoid a soggy bottom. Then I change the crumb topping as follows: mix 2/3 cup packed brown sugar, 4 tablespoons all-purpose flour, & 1/4 teaspoon ground cinnamon then chop in 2 tablespoon butter with a pastry blender. I like to have extra topping to make a thick crumb layer. I've also found that with this and my apple pie, it's a nice touch to add some thinly slivered butter on top of the fruit before adding the crumb topping. You can also add an additional sprinkling of white and brown sugar before the crumb if you have a real sweet tooth. This, with the butter, seeps down into the fruit making it sweet and delicious. Thanks for the great recipe that I always keep coming back to!
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Jun. 9, 2010
Super sweet dessert bar that's certainly a crowd pleaser! I primarily follow the directions with just a few additions. First, I add a sprinkle of cinnamon and sugar to the graham crumbs before mixing them with the butter. Then I layer the condensed milk, chocolate chips, coconut, add mini marshmallows, then top with slivered almonds and mini M&Ms. I bake until the marshmallows start turning golden brown in some spots. Please note that I also use wax paper in the pan, which occasionally sticks to the marshmallows, but seems to make them easier to get out. Thanks for this tempting dessert for any sweet tooth!
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Easy Decadent Truffles

Reviewed: Jun. 9, 2010
These are always a hit during the holidays! They come out beautifully when done with multiple toppings such as coco, sugar crystals, coconut, cinnamon etc.) It makes a lot, so leave a lot of time to roll and coat in toppings. Also, don't refrigerate too long or it will be very hard to work with. Again, these look beautiful and are always a hit. Thank you so much for the wow-ing recipe!
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1 user found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Jun. 9, 2010
Great peanut butter cookies! My boyfriend loves peanut butter, so I sought out this recipe a couple years ago and he still requests them! I do not use chopped peanuts, but sometimes do add chocolate chips to some of the cookies. Two notes: It's important to refrigerate the dough so it's easier to ball, and you should take these cookies out a little before you think, which, in my opinion, makes them softer and more delicious. Thanks for posting a great recipe!
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Chocolate Trifle

Reviewed: Jun. 9, 2010
Excellent recipe! This always gets devoured at parties. My only hint is to always use Betty Crocker brownies and make them extra thick (I use two boxes and serve the leftovers separately)...out of all the ones I make, these brownies are an overwhelming favorite. I use chocolate chips on top to save time. The mousse is to die for and I've made it separately with red raspberries and whipped topping for a parfait like dessert too! Thanks for posting this delicious dessert!
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Berry Trifle

Reviewed: Jun. 9, 2010
This can be a great summer dessert! Everyone always loves it when I make it for BBQs and summer parties. Here's how I make it in case you find it helpful. First I cut up the pound cake, drizzle it with orange juice and allow it to soak while I prep everything else. I also use freshly washed strawberries and blueberries and about 16-20 oz of whipped topping. I do create the pudding mixture as directed and then layer as follows: cake, pudding, strawberries, whipped topping, cake, pudding, blueberries, whipped topping. Lastly I garnish with a few blueberries and cut strawberries. Note: I do not use the praline liqueur. This dish is great refrigerated over night before serving and everyone always has seconds! Thanks for posting this delicious dessert!
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6 users found this review helpful

 
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