Kristin F. Recipe Reviews (Pg. 1) - Allrecipes.com (11666659)

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Kristin F.

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Banana Muffins II

Reviewed: Jan. 15, 2015
This recipe is AWESOME!!! Followed the basic recipe exactly, only diff. was I added 1 Tbls. vanilla, and added one cup each fresh blueberries and pecans. Ended up making 18 muffins with the additions. Delicious! My go-to recipe from here on out.
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Coconut Macaroons III

Reviewed: Dec. 9, 2014
OMG- these are soooooo good! They are more like candy than a cookie- chewy, very sweet. Yes, you can taste the condensed milk, but in a good way. There are two great textures going on- crunchy on the outside, and so chewy inside. They do soften up slightly when put into a container, but retain a wonderful exterior. If I could give more than five stars, I would.
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Grandma Jane's Kicked Up Tomato and Cucumber Salad

Reviewed: Aug. 17, 2013
Omitted cumin, as per other reviews; added dill weed (dry), and probably used more than a TBLS. of bacon drippings, but oh, my- this really does taste like a BLT- soooooooo good!!!!
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1 user found this review helpful

Zucchini-Chocolate Chip Muffins

Reviewed: Jul. 23, 2013
Oh. My. I don't know if I lucked out and pulled these out of the oven at the perfect time, or if this is just that incredible of a recipe, but the warm muffin literally melted in my mouth. I made a double batch, and the only way I deviated from the recipe was by whisking the zest of two lemons into the dry mixture, and adding a half teaspoon of cloves (1/4 tsp. for normal batch). Zowie- these are incredible. I use a stone muffin pan, so heated the oven to 375, and once I put the muffins in, lowered the temp. to 350; they took about 28 minutes to bake, and I pulled them when the muffins were firm but still oh-so-very slightly soft in the middle.
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2 users found this review helpful

Mexican Chocolate Cake

Reviewed: Apr. 17, 2013
With the exception of the cinnamon, and the addition of a 1/2 tsp. salt, this recipe is a mirror image of my mother's buttermilk brownie recipe. I followed reviewer dreamysweets' directions and used their frosting recipe, and when I tasted the cake, I knew immediately it was my mom's buttermilk brownies. Great recipe, and thanks for the great tips, dreamysweets! Oh, and I baked it in a 13 x 9, and it took, at 350 degrees, about 45 minutes to bake, testing every five minutes after 30 minutes in the oven.
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4 users found this review helpful

Holiday Chicken Salad

Reviewed: Jan. 14, 2013
Best chicken salad I've ever had. Did as previous reviewers, added poultry seasoning and garlic powder to mayo; soaked dried cranberries in hot water. In addition, I added some fake bacon bits and sunflower seeds instead of pecans, omitted the paprika and bell pepper, and used diced yellow onion in place of green onions (didn't have any). The cranberries added that little something missing from my regular chicken salad- thanks for the great recipe!
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2 users found this review helpful

Little Smokies

Reviewed: Jan. 9, 2013
Zowie- these were the best little smokies I- or any of our guests- ever had! I used Bulls Eye bbq sauce, and followed the recipe exactly. This is now my go-to recipe for bbq sauce; I'm going to try it today with Cookie's sauce (store didn't have BE), cut it in half, and mix it into baked beans. Excellent, excellent recipe- thank you!!!
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1 user found this review helpful

Cheesy Scalloped Potatoes with Ham

Reviewed: Aug. 25, 2012
I did change a few things, but the basics of this recipe are great! (As a side note, I did not taste the completed dish as I'm vegan, but made it for my husband, who raved over it). I fried four slices (chopped) of thick-sliced bacon, drained, and set aside. I then fried my ham slices in the bacon drippings to caramelize them for extra flavor. For the sauce, I added the bacon along with the other ingredients. I omitted the peas, used 1/4 tsp. of both garlic and onion powders. I didn't have any cheddar, so I used a 2 C. bag Mexican cheese shredded blend. I also used a whole medium/large onion, instead of a 1/2 C. So, in essence, all I did was add bacon, a little extra seasoning, and extra cheese. I baked it for about 1 hour 15 min., and my husband said the potatoes were cooked perfectly- cooked, but not falling apart. Oh, and I left the skins on the potatoes (used organic). I did as another reviewer said and poured half the sauce over the first layer, the other half over the top of the whole thing. I took the foil off about the last 45 minutes or so, and it browned up great. Thanks for the great recipe!
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25 users found this review helpful

Three Bean Salad

Reviewed: Aug. 25, 2012
The first time I made this, I followed the recipe exactly, and it was delicious. The second time, I cut the sugar to 1/2 C., used 1/3 C. white vinegar and 1/3 C. cider vinegar. I also finely chopped about three stalks of celery hearts with the leaves, and added a can of garbanzo beans. Great recipe- thanks!
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7 users found this review helpful

San Francisco Sourdough Bread

Reviewed: Jul. 2, 2012
I take three days to make this bread. The first day, I measure out my starter and add 3 TBLS flour, stir (leave it chunky!), and let rest until day two. On day two, I mix up my dough, using water instead of milk, oil instead of butter, 1 full TBLS of salt instead of 2.5 tsp., and I add 1/4 C vital wheat gluten. I use my KA mixer, add all the ingredients except the last 3-ish cups of the flour, and using the paddle beat the out of the batter to get the gluten forming. I add the rest of the flour, knead, put it in an oiled bowl and cover with plastic wrap, and refrigerate overnight for a slow rise. On day three, I remove from fridge, form my loaves, let rise, and bake. If I'm feeling extra-adventurous, I form the loaves, cover, and refrigerate them overnight for another slow rise. I don't use the onion or egg wash.
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4 users found this review helpful

No Bake Cookies V

Reviewed: Apr. 14, 2012
Added extra 1/2 cup oatmeal, doubled cocoa, as per other reviews. Boiled 90 seconds. Just a note that the extra cocoa makes them ***very*** chocolaty- I love them this way, but not everyone might feel the same. It's a very humid day here, and mine were set up to eat within minutes of hitting the waxed paper ;)
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1 user found this review helpful

The Best Lemon Bars

Reviewed: Jul. 15, 2011
Best lemon bars EVER!!!!!! I baked mine in an 11x8 and the absolutely delicious crust was pretty thick; I think next time I'll use a 9x13 and make 1 1/2x the filling. I didn't dust them with powdered sugar until they were cool, and it didn't stick- just FYI.
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Cheddar Onion Drop Biscuits

Reviewed: Jul. 15, 2011
I followed the recipe exactly with the exception of: used milk and vinegar (had no buttermilk); diced and browned a small Vidalia onion in 1 Tbls. butter (had no dried onion); greased the baking sheet with shortening (no parchment); and added a pinch of garlic granules. I also made six large biscuits instead of 12 small (baking time and temp. was the same). These were great- the only thing I thought was maybe they could use more salt, but I recommend following the recipe the first time and deciding for yourself.
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18 users found this review helpful

Caroline's Chocolate Fudge Frosting

Reviewed: Mar. 23, 2011
Holy smokes- I'll never use any other chocolate frosting recipe again; sooooo easy, soooooo decadent and pretty. I used 4 oz of chocolate, and needed no more than 1/2 cup milk (and after some internet investigating, found that 1 lb powd. sugar is equal to 4 cups). Thanks for the great recipe!!!
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17 users found this review helpful

Pumpkin Gingerbread

Reviewed: Nov. 5, 2010
I add lots more cinnamon and ginger- probably 2 TBLS each. I used 1/2 C. applesauce and 1/2 C. oil, added 1 tsp. instant coffee to the wet ingredients, and 2 TBLS. cocoa to the dry to give the finished bread a dark color without altering the flavor, and baked 2 9x5 loaves at 325 for 1 hr 10 min. Great recipe!
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Scalloped Corn III

Reviewed: Sep. 30, 2010
Delicious!
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Premium Pizza Crust

Reviewed: Sep. 4, 2010
This is a time-consuming recipe, but well, well worth it. Thin, chewy crust. I added garlic granules to the dough for more flavor, and brushed the entire crust with garlic butter and sprinkled it with sea salt before a quick ten minute prebake (until it starts to brown). I used the sponge method, but let the dough ferment for two hours as another reviewer stated. I also raised the dough in a warm oven, as previously stated, and it did cut the rise time down to around an hour. I spread my dough on two cookie sheets, and after letting it rest mid-stretch it formed perfectly. Best pizza dough recipe ever! Thanks for sharing!
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2 users found this review helpful

Beer Bread II

Reviewed: Sep. 2, 2010
I didn't have self-rising flour, so I added 1 1/2 tsp. baking powder and 1/2 tsp. salt for each cup of flour. I also spread the batter between two 9x5 loaf pans, and spooned three TBLS of butter on each loaf. I also didn't add the chili peppers and it's still very flavorful. Having it with chili. Thanks for the great recipe!
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7 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: May 13, 2010
This is the absolute best cookie recipe in the existence of all cookie recipes.
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Special Buttercream Frosting

Reviewed: May 1, 2010
Holy smokes- this is exactly like bakery frosting. I cut the recipe in half for a 9x13, and used 1/2 C. butter and 1/2 C. shortening. I have searched and searched for an easy bakery frosting, and am so glad to finally have found it. Thank you!
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