klhskygirl Profile - Allrecipes.com (11570425)

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klhskygirl


klhskygirl
 
Living In: Arkansas, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
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2007 wedding snapshot
About this Cook
My favorite things to cook
Love to bake!!
Recipe Reviews 23 reviews
Whole Wheat Sweet Potato Muffins
Love these! I baked per recipe except that I took the advise of others and used only 1/2 cup of Agave instead of 1 cup of honey. I did use 1 cup of reg whole wheat flour and 1 cup of white whole flour. I also halved the amount of topping and it was plenty. My sweet potato was pretty large and these came out so moist and not too heavy, maybe due to the white whole wheat flour. Will make often! Thanks for this lovely recipe!

17 users found this review helpful
Reviewed On: May 31, 2012
Awesome and Easy Creamy Corn Casserole
This was very good! I would recommend cutting the butter next time, maybe even in half. Here's how I did mine: I used 1 can creamed corn and then used that can to measure my frozen reg. corn. I added about 1/2 cup chopped sweet onion. I did as a previous reviewer suggested, I melted butter in the pan directly in the oven then added the filling without mixing it. That way a crust develops. That may be part of the reason I had standing butter on top but I will still try cutting it next time b/c it was still good after I had to soak up all that standing butter with paper towels. Will definitely make this again!

4 users found this review helpful
Reviewed On: Jan. 11, 2012
Savory Crescent Chicken
We really loved these! Due to the previous reviews of being a little bland I did the following: sauted 1/2 of a sweet onion with the one TBSP of butter then added one clove of chopped garlic. While still warm added the cream cheese and milk, after blended added a little onion powder and mild curry (about a dash) along with the salt and pepper. Then added about 1/4 slivered almonds, 1/2 cup frozen peas and 1/2 cup frozen corn and the chicken. Used 2 crescents (triangles) side by side (how they come out of pkg) to form a rectangle, added about 2 rounded TBSPs of chx mixture. I then folded middle up and then the sides, pressed each opening with a fork. Cooked on parchment on top of a pizza stone. Did this only b/c mine didn't stay completely sealed and didn't want to end up with a mess all on my pizza stone. Even with the various holes, they cooked perfectly and really not much of the filling came out. I thought they might end up dry due to all the veggies I added but it was perfect, not overly juicy but moist enough. I had enough filling to use 2 cans of crescent rolls. Will definitely make again!

5 users found this review helpful
Reviewed On: Oct. 13, 2011
 
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