missz174 Recipe Reviews (Pg. 2) - Allrecipes.com (11481447)

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Fluffy Pancakes

Reviewed: Apr. 17, 2011
Danger!!! These are so yummy, light, and fluffy, you could eat tons :) They were so easy to make that there is no need to buy box mix any more. Why buy something that has so much junk in it so it can last on the shelf for 3 years when you can whip this up in 5 mins. The only change I made was I added a teaspoon of vanilla. Once your pan is hot, they will cook very fast so pay attention. Do not be concerned about the "sour" milk. Milk and vinegar is home made butter milk. Your pancakes will not taste sour. It helps make them fluffy and tender. ENJOY!
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2 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Mar. 15, 2011
Easy to make and very tasty. I followed the suggestion of others and added the eggs last. Worked perfect. I have never been able to successfully make egg drop soup until now. Thank you.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Feb. 5, 2011
Mine keep spreading and loose their shape. I've made them 4 times with the same result. They tase yummy though. I am following the recipe exactly. Any suggestions? I had to reduce the amount of butter in order for them to keep their shape, but that changes the flavor. Not bad, but loses that buttery flavor. Any suggestions? I live in FL. and it's cool w/ low humidity now.
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Photo by missz174

Barbie Doll Cake

Reviewed: Jan. 29, 2011
A 2 qt bowl is not big enough for the entire doll. I used a 4.5 qt bowl + a 10" layer on the bottom. The 4.5 qt bowl took 2 boxes of cake mix. I added 2 boxes of instant pudding mix into the batter. OMG, YUM! The cake bowl cooked 2 hours and was still uncooked in the middle. I took it out of the oven & bowl, left it on a cooling rack over night covered in tin foil and to my surprise, it was still warm in the morning and it finished cooking all the way through. When it was completely cooled, I sliced it in 3 layers so I could put pudding between them. When I decorated it, I crumb coated it first, let that harden, then decorated it. Worked perfect. This cake was the talk of the party. I have a picture of all the kids hovering around it trying to touch it. So Funny! This is a great cake for any little girl's party.
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11 users found this review helpful

Heavenly White Cake

Reviewed: Jan. 13, 2011
Mine came out tasting a little too much like flour. I made sure I sifted before I measured and sifted 3 times like the recipe said. I added the extra 1/2 c milk like everyone suggested so they texture was very nice. I also added a little extra vanilla extract becasue the dough tasted like it needed it. The cake smelled and looked wonderful. I will tweek it and try again. I will then update my review.
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3 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 28, 2010
OMG!!! YUM!!! This is the BEST sweet potato casserole I have ever eaten. If I could give it more stars I would. It was super EASY to make. You could even make it in advance and it will be just as yummy. Only thing I changed was reduced the amount of sugar (1/3c white & 2/3c brown). Perfect amount of sweetness. The pecans gave it a wonderful crunch and additional flavor. No more marshmellows for me.
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9 users found this review helpful
Photo by missz174

Slow Cooker Stuffing

Reviewed: Nov. 16, 2010
This was so easy it's scary. I cut the recipe in half since I only wanted to do a test run before Turkey Day. It turned out delicious. I did make some adjustment just to suit my own tastes and diet. I almost doubled the seasonings because I personally thought it needed more flavor (probably my own personal preference and not the recipe), added garlic, and 3/4 c. chopped carrots. I also made it low carb by using a low carb bread. I bet this will taste even better if I cook it inside the turkey instead of using the crock pot. I cooked it on high for 1.5 hours and low for 1.5 hours and it was done. You could probably customize this anyway you like (sausage, apples, cranberries, etc.) This is a great addition to any holiday meal.
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7 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 8, 2010
YUM! Didn't change a thing and people were fighting over the last piece. I actually had people ask me if I could make more. :-) Very easy to make. Make sure your cream cheese is room temp. This is how you get that smooth texture.
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5 users found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Nov. 7, 2010
So easy and so delicious. Followed the recipe exactly + 1 tsp cinnamon and I used fresh pumpkin. Make sure your towel is only damp, NOT wet. If you can squeeze water out of it, it's too wet. To keep the cake from sticking to the towel I made sure there was a generous amount of powdered sugar on it before transferring the cake, then I gave the top of the cake a very light quick spray of Pam before rolling it up. Worked like a charm. No sticking and no cracks. I also lined the pan w/ wax paper and sprayed it w/ Pam so the cake wouldn't stick while baking. Don't let it cool too long past the 20 minutes before unrolling, you need the flexibility otherwise it will crack while unrolling. I will definitely make this again, and, again, and again.
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13 users found this review helpful

Brown Family's Favorite Pumpkin Pie

Reviewed: Oct. 31, 2010
This is the BEST pumpkin pie I've ever had. Super easy to make. I made a few changes but not much. I used fresh pumpkin instead of canned. SO GOOD and makes a big difference. I used 1 1/2 tsp cinnamon and added 1/2 c. brown sugar. I did not separate the eggs (too lazy). I beat them in a bowl w/ a whisk then added the condensed milk, mixed, then added that to the pumpkin. Baked my crust for 6 mins first then filled it. I covered the crust w/ foil after 15 mins to prevent burning. Worked great! This time I chose not to add the topping because I know my husband will not eat it, but I'm sure it would just make this pie even better, if that's even possible. This is a keeper!
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Photo by missz174

Spooky Witches' Fingers

Reviewed: Oct. 28, 2010
Easy and cooked up nicely. Didn't spread. Warmed up quickly while forming the fingers so work quickly. I personally thought the cookie wasn't sweet enough and could use more sugar and vanilla/almond extract. My almonds were over cooked by time the cookies were done so the second batch, I sprayed an almond w/ Pam and palced it on each finger to leave the indent. When the cookies were done and still warm, I piped raspberry jam in the space then placed the almond in top. Worked great. These came out looking great. The kids/adults love them.
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3 users found this review helpful
Photo by missz174

Sugar Cookie Icing

Reviewed: Oct. 28, 2010
Super easy to make. I needed to add just a little more milk and next time I will add more flavored extract. Set up nice and shiney and the color is bright. It looks wet but it's not. Will make this again. Looking forward to Christmas cookies.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Oct. 20, 2010
YUM!!! These were crisp on the outside and soft on the inside. I did not have any problem w/ speading or flat cookies. Actually, they didn't spread at all and I did not refrigerate the dough before baking. Didn't feel like waiting. I did take the advice of others and made a few small changes. Increased flour to 1 3/4c, baking soda to 1 tsp, and brown sugar to 1 1/4c. I cut out the white sugar and nuts. Added cinnamon. I made half w/ chocolate chips and half w/ raisins. I liked the raisins best but both VERY YUMMY!
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Easy Slow Cooker French Dip

Reviewed: Oct. 12, 2010
Super flavor but my meat was not as tender as I would like. It was also done in 3 1/2 hours cooked on low. This is most likely an issue with my individual crock pot and not the instructions. I added garlic powder and used only 1/3 of the beer because I was afraid of tasting too much. I do not drink and I could taste it but it was a nice complement to the flavor. I will make this again but with different meat.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 6, 2010
I have been making this for a few years now and I'm always told it's the best they've ever had. So moist and lots of flavor.
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2 users found this review helpful

Almond Butter

Reviewed: Oct. 6, 2010
Add honey and it's 5 stars. Super easy. Wow, I was floored at how good it is. All natural also. No more junk PB for me.
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16 users found this review helpful

Chocolate Velvet Ice Cream

Reviewed: Sep. 25, 2010
No cook and rich and creamy, YUM! I halfed this recipe (except for the cocoa) and made it sugar free by using 1/4 c. splenda and leaving out the chocolate chips. I also used half whole milk and half heavy cream so I didn't get that waxing mouth feel from using all heavy cream (personal pref). This recipe is a keeper.
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Buttercream Icing

Reviewed: Sep. 22, 2010
I add an additional tsp of vanilla and a tsp of butter extract to give it even more butter flavor.
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Photo by missz174

Cream Cheese Sugar Cookies

Reviewed: Sep. 20, 2010
Soft and Chewy w/ a nice hint of cream cheese. Very easy to make. I even just threw it all together in a bowl (no sep wet/dry) and mixed with a wooden spoon. I followed the advice of others and increase the cream cheese to 8 oz., the flour to 2 3/4 c., the sugar to 1 1/2 c., the vanilla to 1 tsp., and used 2 whole eggs. I placed the dough inside plastic wrap and used it to form a log. Place the log in the freezer for about an hour then sliced the log into cookies. Cookies did not spread and held their shape. I had to cook them closer to 12 minutes on a light cookie sheet. They were golden on the bottom and very light, almost white on top. Next time I will make them a little thinner and see how they come out. They taste even better cold the next day. Yum!
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4 users found this review helpful
Photo by missz174

Slow Cooker Oatmeal

Reviewed: Sep. 14, 2010
Great taste and super creamy. The basics of this recipe are good but the execution needed lots of adjustment based on your individual crock pot. I used 1 c. steel cut oats, 4 cups water, 1 c. cream. Sprayed my crock pot with Pam and poured the 3 ingredients in, gave it a stir, set it on low, and let it cook for 4 hours. I checked it at 4 hours and to my surprise, it was done. Thick and creamy. A little stuck to the sides but not too much. I turned off the pot and let it sit over night. Super thick and creamy and all that was stuck on the sides had come off. Just added some milk and put in the microwave for a minute then add your toppings.
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3 users found this review helpful

Displaying results 21-40 (of 46) reviews
 
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