missz174 Recipe Reviews (Pg. 1) - Allrecipes.com (11481447)

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Sopapilla Cheesecake Pie

Reviewed: Jan. 1, 2012
This is AWSOME! I made this for a New Year's Eve Party and it was a huge hit. Every one who ate it commented how good it was and many asked for the recipe. One woman asked if she could adopt me :) The hardest part was rolling out the dough. I made 2 changes, not because it really needed it but because I wanted a thicker filling. I used 3 blocks of cream cheese and 3 tsp of regular pure vanilla (didn't have Mexican). I left the sugars at the stated amount. It was delicious. The honey is a must. I think it really heightened the flavor. Do not skip the honey. I cooked the bottom dough for 5 mins before adding the filling and I softened the butter for the top so the consistency was smooth enough to spread over the top layer. This helped create a nice streudle like crust instead of pooling in puddles. I baked it about 35 mins. Thanks for such a yummy recipe.
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23 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

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
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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12 users found this review helpful
Photo by missz174

Easy Whipped Cream

Reviewed: Sep. 9, 2010
This has to be the easiest thing I have ever made. Very light and lots of flavor. I used the advice of the the other reviews and used 1/4 c. sour cream and 1/3 c. confectioners sugar. I put my metal bowl and paddles in the freezer (while I got my ingredients together). I had no problem whipping it into peaks. Hold your mixer straight up and move your bowl in circles instead of moving the mixer. It creates a smooth and even mixing motion that allows for smooth and even texture. Just my personal experience. No more Cool Whip for me!
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10 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

Jamie's Cranberry Spinach Salad

Reviewed: Apr. 25, 2011
So simple and tastes great. While putting this together for a dinner party I was thinking what is the big deal? It's salad with almonds and cranberries. Once you add the dressing, WOW! Once you try this with the dressing you will be surprised at how delicious it is. Everyone loved it. I mixed field greens with the spinach and used a little less sugar in the dressing, everything else was exactly as the recipe calls for. I will definitely make this again.
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7 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

Pizzelles II

Reviewed: Nov. 21, 2011
These were very light, crisp, and flavorful. I have a few tips that really helped make my pizzelles a big hit. 1) SIFT flour before you measure it out. 2) Mix eggs and sugar until very light and fluffy. 3) I added 1 1/2 tsp Anise seeds in addition to the stated anise extract. 4) Use butter. They come off the iron soft but as they cool on the rack they crisp up nice. I will definitely make these again. So easy and so yummy.
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6 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

Amazing Pecan Coffee Cake

Reviewed: May 25, 2011
Very easy to make. Super moist. It is quite sweet so you may want to cut back on the sugar a little. I added cinnamon and nutmeg to the batter. I had problems with my topping sinking into the cake so I added 2T flour to the topping, baked the cake for 20 mins first, then added the topping. Baked 40 mins total. Turned out perfect. I made one with pecans and one without. Both were delish! This is a keeper.
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4 users found this review helpful
Photo by missz174

Strawberry Torte

Reviewed: Apr. 27, 2011
Absolutely AMAZING!!! So easy to make and looks so elegant. I brought this to Easter Brunch and everyone thought I bought it at a bakery. People were standing in line to get a slice. This cake is so light and fluffy. The key is mixing the heavy whipping cream to stiff peaks then folding it into the cream cheese. Instead of 2 tsp vanilla I use 1 tsp vanilla and 1 tsp almond extract. If you plan to add strawberries to the top you must use fresh strawberries NOT the frozen ones. The frozen strawberries are too soggy. They work but they do not look as good and the mushy texture is weird. Trust me, you will thank me later. I used a 10" spring form pan and added 1/2 the cooked down starwberries between the 2 layers and other 1/2 on top. Looks appealing when you slice the cake and adds extra flavor. This is a keeper.
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4 users found this review helpful
Photo by missz174

White Chocolate Raspberry Cheesecake

Reviewed: Apr. 27, 2011
Absolutely AMAZING! It is a little time consuming (melting the chocolate and straining the seeds) but well worth it. I brought this to an Easter Brunch and everyone thought I bought it from a bakery. I got rave reviews. People were waiting in line to get a slice. If you want to take a short cut, use Polaner All Fruit - Seedless Raspberry Spreadable Fruit instead of cooking down and straing the raspberries. It is all natural and made with Raspberries and fruit juice so the work is done for you. I used 2 cups crushed Oreos w/ 1 T sugar and the butter as suggested by others. All else was as called for in the recipe. I will definitely make this again.
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4 users found this review helpful
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

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 30, 2011
WOW, WOW, WOW!!! This is the absolute best stuffing I have ever had. So flavorful and moist. I made a few changes but it still keeps the integrity of the original recipe. First, I left out the liver and I used sage flavored pork sausage and only a 1/2 lb. We are not big sausage fans here but still wanted to have some of the flavor. Second, I used fresh herbs and added marjoram. Fresh herbs do make a big difference. If you use fresh herbs, double the amount to = dried herbs. Third, I used 1 loaf Publix bakery Sour Dough 7 Grain bread, 1 potato roll, and 3 slices white bread. I used crust and all. I figured the grains would add a nice flavor. Fourth, I added an egg to help hold it all together. I did STUFF my turkey with this stuffing. My parents stuffed their birds and so have I. I have NEVER been sick from it. Your Stuffing must be 160*. Besides the egg, everything is already cooked and the bacteria in the turkey dies off as the bird cooks to the correct temp. I will absolutely make this again and again and again. Thanks :)
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3 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Jun. 13, 2011
These are so simple to make and taste soooo good. The key to keep them from spreading is the shortening. I made these over and over with all butter becasue I didn't want to use shortening. And no matter how long they were in the fridge or freezer they would always spread. I gave in and tried it with the shortening and to my surprise, they held their shape. I added a little extra vanilla becasue I like the flavor and did not refridgerate it before baking. Rolled the dough into balls, rolled them in sugars, then used a cup to slightly flatten them. Baked perfect at 11 mins.
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3 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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3 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

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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3 users found this review helpful

Displaying results 1-20 (of 46) reviews
 
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