klhskygirl Recipe Reviews (Pg. 1) - Allrecipes.com (11570425)

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Whole Wheat Sweet Potato Muffins

Reviewed: May 31, 2012
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!
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17 users found this review helpful

Mini Coffee Cakes

Reviewed: Feb. 21, 2012
I thought these were really good! I did add a TBSP of vinegar to my milk to make buttermilk. The only other thing I did differently was leave out the nuts and add instant oatmeal instead to the topping. I did spray my muffin tin liberally with Pam and then sprayed with the kind with flour due to a previous review that stated their muffins stuck even though they sprayed the pan. Mine came out perfectly! I also made sure to press in the topping a little,hoping that it wouldn't fall off when baking. Some did fall off but not too much but I might try putting it in center of muffin next time so I won't lose any of topping!
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7 users found this review helpful

Chocolate Oat Snack Cake

Reviewed: Feb. 12, 2012
I thought this was a nice little snack cake. I did add a TBSP of instant coffee to the hot water oat mixture to deepen the flavor. I also added 1 extra TBSP of cocoa as others suggested. I did cut the sugar to 3/4 cup of each sugar which cut sugar by 1/2 cup total and it was still sweet enough for me. I also only used one cup of semi-sweet choc. chips in the cake and topped with cocoa covered almonds that had been chopped very fine. I don't care for walnuts. I liked it as I made it but if you keep as recipe states I'm sure it would be just fine that way also just sweeter.
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4 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Jan. 11, 2012
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!
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4 users found this review helpful

Hash Brown Omelet

Reviewed: Oct. 26, 2011
We really liked this! Here's how I did mine: cooked bacon in skillet then put aside. Added defrosted hash browns and chopped onion to hot bacon grease, cooked for probably 10 mins. Then put that oven-proof skillet in oven and cooked for 30 mins at 375. Whisked 8 eggs with about a cup of milk and poured over hashbrowns. Topped with the crumbled bacon then half with shredded cheese (I don't like cheese but hubby does) and cooked for another 30-35 mins or until eggs looked cooked enough for our tastes. I did let it sit for about 5 mins b/f cutting. I then just cut it like a pie. It was delightful and will definitely make again!
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2 users found this review helpful

Savory Crescent Chicken

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

Easy Iced Coffee

Reviewed: Aug. 2, 2011
Made according to recipe except that I used soy milk and stevia (sweetener). I thought it needed a little more flavor so I added about a TBSP of hazelnut liquid creamer which made it quite tasty.
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3 users found this review helpful

No-Bake Peanut Butter Cookies III

Reviewed: Aug. 2, 2011
I followed others suggestions and only used 2 cups of sugar and that was plenty. Pretty much followed the recipe but mine didn't firm up very well. I brought it to a rapid boil then cooked for 1 full minute. I would suggest 2 minutes next time. I put mine in a 13x9 pan then cut when cooled. I've been keeping mine in the fridge and it's still soft but tastes great anyway!
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2 users found this review helpful

Lemon Coconut Loaf

Reviewed: May 27, 2011
I'm not exactly sure what happened with this recipe, it ended up tasting ok but I probably won't try it again. I would recommend that you cream your butter and sugar first b/f adding the lemon juice. I added mine all at once like the recipe states and it looked like a "curdled" mess which I think caused mine to not rise as much as it should've. I did add more lemon juice and coconut as other reviewers suggested and the flavor was good which is why I gave it a 4 stars otherwise I would rate it a 3.
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5 users found this review helpful

Easy Turkey Tetrazzini

Reviewed: May 12, 2011
This was really Good! Here's what I did differently: I browned I 1lb of ground turkey with diced onion, green bell pepper, celery and fresh garlic. I then added ground pepper and celery seed. I then added 2 cans of soup, cream of celery and cream of chicken with 1 cup of sour cream. I would have normally added the mushrooms with the other diced veggies but didn't have any. I then added frozen green peas to mixture. I placed the cooked whole wheat spaghetti in a 13x9 then poured the soup mixture over it. Cooked for about 30 min then topped with french fried onions and cooked for about 10 more min, until lightly browned. Hubby and I both loved this!!
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7 users found this review helpful

Million Dollar Cake

Reviewed: May 3, 2011
WOW! Wonderful, couldn't even wait for it to be chilled overnight and it was still great! Made according to recipe except that I did drain most of the pineapple juice and used in the cake instead of all water. I made in a 9x13 pan and it all fit except the icing did touch my lid but there is so much icing it won't matter. Plus the icing is so fluffy that it really didn't hurt the look of the cake either. I did end up adding about 3/4 cup of coconut to the icing. Thanks this will be a great cake to make during the hot summer months!!
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3 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: May 2, 2011
I used this recipe but changed up the veggies a bit according to our tastes. I added about a cup of okra, used sweet potatoes instead of reg, added about one cup of each corn, carrots and edamame. I cooked the onion, celery, garlic and bell pepper in about a TBSP of olive oil. I ended up adding more chicken broth b/c it was getting too thick for our tastes. I probably added a little more crunchy peanut butter than called for also. We loved it! Thanks for a great recipe that can be adapted for different tastes. BTW, I did add a little tabasco to mine! Follow-up: Mine was not very good later reheated so best to eat this the day you make it.
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3 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Apr. 29, 2011
I knew these were going to be good when I couldn't stop eating the raw dough! ;0 Here's the changes I made per previous reviews: used a combination of I can't believe it's not butter and smart balance, added 1/4 cup more flour, added 1/2 cup more oats (part old fashioned b/c I ran out of quick oats), I used Naturally Made Flax Seed butter b/c that's what I had and added probably 1/2 cup more, I only used 1/2 tsp salt and added 1tsp vanilla. Cooked about 12min and were perfect w crisp edges and chewy middles. I'm not a big fan of PB cookies but my husband loves them so that's why I made them but I couldn't stop myself from eating them!! Would probably be even better with chocolate chips!
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2 users found this review helpful

Harvest Rice Dish

Reviewed: Apr. 27, 2011
This was delightful! Pretty much followed recipe except that I didn't have uncooked wild rice so I substituted with Uncle Ben's wild rice in the package. I also only used 2 onions, one finely diced and the other in slices just for different textures. I can tell you that I it didn't need 3 and I love onions! I also left out the orange zest just b/c I didn't have any. I served this with Marinated baked Pork Chops from this site along with green beans. I didn't find that it was too sweet as some other reviewers stated. Very Good!
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Marinated Baked Pork Chops

Reviewed: Apr. 27, 2011
After reading previous reviews, I made the following changes: tripled the sauce except that I only used 2 TBSPs of oil, one of which was seseme oil. I would only use one next time (seseme) b/c there was oil standing on sauce. I did add about 3 TBSP of rice wine vinegar to make up for using less oil. I also used 1/2 ketchup and 1/2 chili sauce. I cooked 4 chops with half of the sauce for 30 min (covered) then flipped the chops and added the rest of the sauce, covered, and cooked for 20 min. I then uncovered and put under the broiler for 3 min on each side. Once it cooled a little the sauce thickened up a bit and it was really good. I served it with Harvest Rice from this site and green beans. Would definitely make again!
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Buttermilk Coconut Bars

Reviewed: Apr. 7, 2011
I cut down on the sugar and used 1 cup of coconut b/c of previous reviews but I wasn't impressed with this. The crust part was too hard and I didn't even press it in (due to another review). It's okay but I won't try this one again.
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1 user found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Feb. 23, 2011
After cutting 4 chicken breasts into chunks, I tossed with about 3/4 cup of flour, salt, pepper and paparika. I diced about 1/2 med. onion and cooked with 1 clove fresh garlic and about 1 TBSP of olive oil. I then added the rest of the sauce ingredients and cooked until the thickness I wanted. I then browned the chicken in a little more olive oil then added to the sauce and cooked until done. I only added 1 TBSP of sriracha hot chili sauce even though I doubled sauce and it was the perfect amt for us. I almost forgot, I didn't double the amt of soy sauce either, I just substituted 1/4 cup of water with a chicken bouillon cube instead of an additional 1/4 cup of soy sauce. Slightly spicy and sweet. Loved it and will make often!
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 28, 2011
Great cookies! After reading previous reviews I made the following changes. 1 3/4 cups flour 1 tsp baking soda 1/2 tsp salt I made half with dried cranberries and raisins and other half with choc. chips and toffee bits. Both were great but I preferred the c.chip/toffee bits and my husband preferred the raisin/cranberry combo. I made them into balls and froze then I can take out as many as I want to cook. They didn't flatten out too much doing it this way plus I added 1/2 cup more flour than recipe called for. Will make often, loved them! Thanks Panthera!
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Crustless Cranberry Pie

Reviewed: Jan. 28, 2011
I have made this recipe several times in that last few months. First time I made it I used 1cup of fresh cranberries and 1 cup of frozen dark cherries. I read a previous review that mentioned the sweet cherries would offset the tart cranberries and it was very good but too many berries for me. The batter was so good that each time I've made it since I used only 1 cup of berries, most of the time only cranberries. I use pecans or almonds instead of walnuts just b/c I don't care for walnuts. This is very good, I wish the filling was a little creamier, but we love it as is, too! Don't shy away from the almond extract, it makes this pie!
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6 users found this review helpful

Pumpkin Casserole

Reviewed: Jan. 28, 2011
After reading reviews I made the following changes. Reduced sugar to about 2/3 cups, half white and half brown. I served it as a crustless pie and it was plenty sweet, could probably cut to 1/2 cup. Used butter and cut it a little but would only use about 2 TSPs next time. Added 1/2 tsp of cinnamon. Would add a little more spice next time b/c I like a little more flavor. This was a great option for pumpkin pie without the crust.
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3 users found this review helpful

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