footballgrl16 Recipe Reviews (Pg. 10) - Allrecipes.com (11770279)

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Caramel Filled Chocolate Cookies

Reviewed: Sep. 24, 2010
These were unbelievable straight from the oven, (weren't as good after they cooled)! I reheated them in the microwave for 10 sec to warm them back up to goodness before eating. They taste a bit like a turtle brownie, and can't imagine making these without nuts on top as it was an excellent texture contrast. I added 1/4 c more flour, 1/4 c more cocoa powder, and 1/2 tsp salt (most cookies have some in them). I used plain caramels. I didn't use any of the nuts in the actual batter, for fear of getting the dough smooth around the candy. I used greased baking sheets, but parchment paper would be better. I didn't have much problem with the bottoms coming out, but you can easily remove the paper for cooling. Damp hands helped with the rolling part. I preferred using room temp dough, the cold dough had to thaw in order to spread anyway. I made a ball, stuck the caramel in, and worked it up around the candy. If you like a fluffier cookie, put these in the fridge for 15 min or so before baking. I let these cool 5 min, then transferred to cooling racks, and some of them bottomed out. I would leave on the baking sheet or parchment until completely cool. Mine needed almost 10 minutes to get firm enough bottoms so that they would hold up. Hope this helps!
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Simple 'N' Delicious Chocolate Cake

Reviewed: Sep. 19, 2010
I had a tall order to fill after trying several of the other chocolate cake recipes from this site. This was the first one that really wowed me. It's simple, no pudding or chocolate chips, and perfectly textured and moist. I did use hot coffee, mainly because i forgot to cool it in advance, but most of the other recipes use hot, and it was delicious as ever. The key to a good cake is making sure your butter and sugar is creamed well before you add the egg and vanilla. I also lightly beated my egg before adding it to the mix. The batter will be runny, but it ends up brilliant. Say hello to my new basic chocolate cake recipe: not too sweet, but perfectly chocolate-y UPDATE: I just made these into cupcakes (it made 16) and they only needed about 17 minutes to cook.
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Ranch Dressing II

Reviewed: Sep. 14, 2010
I always buy ranch, and last time i looked at the ingredients and thought, hey...i could make that. I used buttermilk instead of sour cream because i wanted a more liquid salad dressing. I used dried herbs, but would love to try it with fresh next time. This does get better with time, so make ahead.
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4 users found this review helpful
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Cheesy Chicken Meatballs

Reviewed: Sep. 14, 2010
I was really excited about a healthier verson of a sausage ball, but these just didn't deliver. I used homemade bisquick to help with the consistency, because as is, they wouldn't form good balls. I even added some shredded cheese to the mix, they just lacked flavor. Served with homemade ranch from this site, it stole the show.
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Mock Chicken Fried Steak

Reviewed: Sep. 14, 2010
This was a nice change of pace from tacos and burgers, but I think it needs some changes. As written, the chili powder is overwhelming and the crumbs don't stick to the patties. I would half the amount of chili powder and dip the patties as regular chicken fried steak--flour, egg, flour or cracker crumb. I lined and sprayed a baking sheet and cooked at 375 for 30 minutes like another reviewer suggested. They cooked up great, but forgot to make the patties thin, as they shrink and plump when cooked. I loved that these can be baked, so much healthier for you. Next time I will try these changes and it could be a keeper.
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Chocolate Chip Dream Bars

Reviewed: Sep. 14, 2010
These are reminiscent of a pecan bar, with chocolate chips instead. I used half white sugar in both the crust and the filling, because I don't like a toffee-like flavor. I also lightly greased an 8x8 foil lined pan. I don't think the icing is necessary, but it sure adds to the presentation. I would use half the amount of cocoa, butter, and water because i ended up using 2 c of powdered sugar to get a good consistency, which left a lot of left over icing. Since the 8x8 pan makes a deeper cookie bar, I cooked them for 20 min, then lowered the temp to 335 and cooked for another 10 (or until firm). My husband and I both prefered these chilled as to room temp.
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Avocado, Tomato and Mango Salsa

Reviewed: Sep. 9, 2010
I have had authentic mango salsa, and this recipe didn't top it. It wasn't a bad salsa, just not as good as the other I've had. I would add more mango or use less tomatoes if you want a lot of mango flavor. This made a ton, and I think it was def more than 6 servings in my book.
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Shirley Temple I

Reviewed: Sep. 9, 2010
You can easily make these without ice if you chill the pop and grenadine syrup. If you like the layered look like I do, add the sprite first, then carefully pour the syrup in. It mixes if you do it grenadine first. Tasted like cherry sprite to me, which i like, so I'll keep it handy. I have heard suggestions of orange juice to add flavor, and may try next time.
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Cold Oven Popovers

Reviewed: Sep. 9, 2010
Let me say this upfront, I have never eaten a popover. That being said, i felt like these were a bit flavorless and tasted like an eggy pancake, but with less flavor. I ended up throwing them away. They were really cool to tear open, nice and airy on the inside. I just won't be making them again.
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S'mores Crumb Bars

Reviewed: Sep. 9, 2010
I love s'mores, and was somewhat but not completely satisfied with this bar. I used an 8x8 pan, line with aluminum foil and lightly greased to help with the sticking and removal. It was so much easier to just lift and cut. I also only used a stick of butter (1/2c). I would cut the amount of sugar in the crust in half if you aren't much of a sweet tooth. I only had one bag of chips, which is only 2 cups, so I just made do. It was more than plenty. This was my layering system: 3/4 of graham cracker mix, all but a handful of chocolate chips, as many marshmallows that would form a single layer in the pan, sprinkled with left over chips, then pressed the rest of the graham cracker crumbs on top. The marshmallows started browning after 10 min, I cooked for 11. Put in the freezer/fridge to help cool and harden. I was afraid of not cooking the crust first, and I would def cook it first next time, before adding the chips and marshmallows. Then put it back in to melt the chips and marshmallows. It wasn't very crunchy, more soggy, on the bottom. I tried these hot and cold, and actually preferred cold smores for once in my life. UPDATE: I just made these with 1/8 c sugar in the crust and they were excellent. Sweet enough, but not killer sweet. I also prebaked my crust, and it didn't make that much of a difference in texture, so I will skip that next time. I only used 1/2 c butter the first time i made these, and the crust was much better.
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Maple Pecan Shortbread Squares

Reviewed: Sep. 6, 2010
Made this exactly as written, except for the addition of 1/2 tsp maple extract to give it a more distinctive flavor. My husband loved these. Tastes a lot like pecan pie tarts. Next time I'm planning on substituting some white sugar because it was a little too caramel tasting for my liking. I also lined my pan with foil so i could lift out, to make the cutting into bars easier.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 2, 2010
Let me first say, i prefer crispy chocolate chip cookies. This soft cookie completely blew me out of the water. Loved the flavor, they kept great, and will add to my collection. I used french vanilla pudding in mine.
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3 users found this review helpful
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Focaccia Bread

Reviewed: Sep. 2, 2010
I used this as a base for my bread, with some major modifications. It turned out awesome, and gave this recipe the credit. I used 1/4 tsp more salt, only a dash of garlic powder, 1 1/2 tsp of italian seasoning (oregano and thyme), 1 tsp basil, and 2 T veg oil. I proofed the yeast in 1 c warm milk. After it rose for 20 min, I spread it out on the baking sheet and indented with fingertips. Brushed with melted butter instead of olive oil and a sprinkling of sea salt. Bake at 400 for 20 min, cover if it browns to quickly. After it's done, brush with 2 T more melted butter and sprinkle with Parmesan. Will make again and again. Great recipe for an hour homemade bread.
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Marshmallow Fondant

Reviewed: Aug. 24, 2010
I have used fondant before, and this didn't roll our or feel like normal. It does taste better. I tried all of the previous suggestions of refrigeration, veg oil, powdered sugar. I spent 1 hr trying to get a 11" circle to cover one layer. It's too sticky, then to hard, then too sticky, repeat. I finally managed to get a piece up and it cracked. Please don't make my mistake, look elsewhere.
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Quick Gnocchi

Reviewed: Aug. 22, 2010
I have no basis for what real gnocchi tastes like, so this is just based on my taste and texture preference. I thought these were easy to make, and i only ended up needing about 1 cup of flour to make a soft dough. Used a fork dipped in flour to press on the tops and to give it a more authentic type of look. Served with marinara sauce and Parmesean cheese. They reminded me a lot of dumplings. Would prefer these as part of a blend of sauce and meat, rather than just gnocchi and sauce.
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Gooey Butter Cookies

Reviewed: Aug. 22, 2010
These tasted like miniature cakes, and while they were good, they didn't taste gooey, or anything like the ooey gooey cake i've had. I think they need some frosting on them or sandwiched between 2 cookies. After people complained about the lack of taste, i added 1/4 tsp salt and 1/2 T of vanilla. I also added another egg to help with the batter consistency (all my other recipes take 2). I tried 16 min, 12 min, and 10 min in the oven to see the various changes. The 16 min held together better, but were almost like dry cake. The 12 min ones were much more moist, but still not gooey. And even the 10 min ones didn't end up goey. I also used a cookie scoop and ended up with close to 48 cookies rather than 2 dozen. If you want a portable cake, this is your pick. If you are looking for a cookie that tastes like Ooey cake, this isn't it.
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Mississippi Mud Cookies

Reviewed: Aug. 20, 2010
This is a great no bake cookie variation. I cut down the sugar by 1/4 c, doubled the amount of walnuts and coconut (after reading the reviews), and also added about 1 c of mini marshmallows (marshmallow creme is my fav part of mississippi mud). I decided to make these into bars instead of drop cookies so i lined my 8 x 8 pan with plastic wrap, spray it with non-stick, and spread it out. Put them in the freezer for an hour to hurry up the set up.
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Superfast Asparagus

Reviewed: Aug. 20, 2010
I made the pan fried version one night, and this oven version the next. I much prefered this recipe. I felt like it wasn't nearly as unhealthy and it had a perfect texture. You can definitely play with the spices to suit your tastes. Will keep in my recipes!
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Chocolate Rum Balls I

Reviewed: Aug. 20, 2010
These were pretty tasty, even though i substituted cheap vanilla extract for the rum (i'm not a fan of alcohol). Freezing these for an hour or two definately firmed them up, making it easier to roll. I used a small cookie scoop and dropped them straight into the powdered sugar.
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Baked Chicken Nuggets

Reviewed: Aug. 14, 2010
These do taste a lot like the frozen kind, but they were a nice change from fried chicken. I halved the amount of Parmesan, thyme, and basil after reading other reviews. I was glad I did because they were still herby, but not overwhelming. I had no problem with them crisping up at this temp or straight on the sheet. Also placed aluminum foil on my baking sheet for easier clean up.
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