footballgrl16 Recipe Reviews (Pg. 7) - Allrecipes.com (11770279)

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Bacon Wrapped Smokies

Reviewed: Feb. 7, 2011
A nice lil treat, with just the right amount of sweetness. I cooked mine on 350 for 45 min, to get the bacon more crisp. This is an easy and crowd pleasing appetizer!
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6 users found this review helpful
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Butter Pecan Rounds

Reviewed: Feb. 7, 2011
Just as promised, a delicious butter pecan cookie. I only had salted butter, so i just cut the amount of salt in half in the recipe and it turned out great. Don't skip the toasting step, it really does enhance the nutty flavor. I also decreased the oven temp to 360 and baked for 10 min and they were crunchy on the edges and chewy in the middle--just how we like them! This was a nice change of pace from the regular cookies out there!
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4 users found this review helpful

Snow Ice Cream II

Reviewed: Feb. 1, 2011
I have made this since my little brother and I found a recipe without eggs (grosses me out). This can easily be scaled down and adjusted to your tastes (using chocolate, different sauces and add ins). I've always mixed the sugar, vanilla, and milk together and then the snow, which helps get rid of some of the grainy-ness that comes along with adding sugar after. Love to make this with my toddler--and she can help!
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19 users found this review helpful
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Butternut Soup

Reviewed: Feb. 1, 2011
This was my first butternut squash, so I gave this recipe the benefit of the doubt, as I'm not sure if I didn't like the soup or the taste of the butternut squash. I had about a cup of leftover cooked squashed, so I adjusted the recipe for that. I also used onion powder, for my toddler. I only used part of the broth, and then adjusted to suit my tastes in order to prevent it from being to watery. I did the same with the half-n-half I used, after pureeing. This was just a little too sweet for me, which was more than likely the squash itself. This wasn't something I'll make again, but that doesn't mean it isn't a good recipe.
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5 users found this review helpful
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Magic Lemon Pie

Reviewed: Jan. 29, 2011
My grandpa's favorite dessert is lemon meringue pie with sweetened milk, so i gave this recipe and try and it turned out great! He prefers a vanilla wafer crust (2 c crushed wafers, 6T melted butter, and extra whole wafers lined up around the outside of the pan and lightly grease the pan). I used real lemons, and needed at least 4 of them to make 1/2 c juice because my 3 didn't cut it. I also used 3 eggs, to make more meringue topping. The lemon juice sets the custard so you don't have to prebake it (I was worried about that part). Don't worry about overbeating your egg whites, just make sure they're plenty stiff so you can make pretty peaks on the pie. Since added an extra egg, I added 2 more T of sugar. I didn't think this pie was sour or overly sweet--the 2 layers balance each other out. I would reccomend lowering the cooking temp to 350 for 10 min, or until it starts to brown. Let it cool on the counter for about an hour and then refrigerate to set it. I can't wait for grandpa see and taste this!!
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13 users found this review helpful
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Winter Squash Rolls

Reviewed: Jan. 27, 2011
Half of the recipe made 12 big rolls for me! These were much like another recipe for rolls, but I enjoyed these equally and they have added nutrients from the squash. I don't like recipes that call for cubed raw beggies, as the size of your cubes really can affect the amount. I ended up using 1/2 c of mashed squash for half of the recipe. I used margarine instead of shortening to give it some more flavor. I did end up kneading another cup of flour at least to get this to the right consistency. The first rise took 2 hours and the 2nd rise needed an hour to get to the full roll size. I also decreased the temp to 375 for about 18 min and covered them after about 10 min, because they browned quickly. My toddler enhaled these, and will keep on hand for a sneaky way for some squash.
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12 users found this review helpful
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Simple Peanut Squash

Reviewed: Jan. 26, 2011
This was my first attempt at adding butternut squash to my vegetable rotation, and I don't think it made the cut. Half of a squash cut up filled the bottom of my loaf pan pretty well. You need a very sharp knife to prepare this, and I cut mine into 1" cubes for my toddler. It cooked for 26 minutes, because the cubes were smaller. I think the brown sugar needed to be doubled, personally. I added a little cinnamon to give it some flavor, but it didn't really add that much. Overall I thought this was pretty bland. My toddler wouldn't take more than a nibble, and I'm not picky--but had a hard time eating this as is.
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4 users found this review helpful
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Quick and Easy Brownies

Reviewed: Jan. 26, 2011
I added these dark chocolate and mint chips in the mix that i found at the store this week. I melted 3/4 c, then folded in 1/2 c and sprinkled the rest on the top. I also upped the amount of cocoa to 1 c for a darker brownie, for my personal tastes. I liked the idea of brownie wedges so I baked in a round cake pan. Turned out great.
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3 users found this review helpful

Vinaigrette

Reviewed: Jan. 25, 2011
Call me lame but I wanted just a plain dressing so I omitted the garlic and salt and just used white vinegar I had on hand. It was a nice subtle and sweet dressing I can make in a jiffy!
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4 users found this review helpful
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Crunchy Munchies

Reviewed: Jan. 25, 2011
I modified this recipe: I used 1/2 c corn syrup, 1/4 c sugar, and 3 t of reg butter, and 1 tsp of vanilla with the new cinnamon cheerio cereal. I didn't use a thermometer, but I brought the sugar, butter, and syrup to a boil and cooked for about 4 min. I would have liked slightly thinner cereal bars and next time will use a 9x13 pan instead of the 9x9. I pre-cut into bars when they weren't completely hardened, then put them in the freezer to quicken the set time, and it made it super easy to cut and eat out of the fridge!
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Drip Beef Sandwiches

Reviewed: Jan. 25, 2011
I made this with seasoned salt instead of reg salt, omitted the bay leaves (didn't have any) and peppercorns (i used reg ground pepper) and it still turned out great. I cut back the oregano and rosemary to suit my tastes as well. Cooked for 8 hrs on low in my slow cooker and it turned out great.
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2 users found this review helpful
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Chicken and Pumpkin Lasagna

Reviewed: Jan. 20, 2011
I was frightened by the thought of pumpkin in my lasagna, but I had some left over pumpkin puree, as well as some lasagna noodles, so i figured--why not?! I had complete success using caned pumpkin instead of the cream of pumpkin soup (subbed it evenly). I also made a quick spaghetti sauce out of some tomato sauce and a few seasonings with help of this website. I only had a mixed cheese blend on hand, and it worked wonderfully. I left it covered for the first 30 min, then uncovered and let brown for the last 5. This is a great way to sneak in some veggies on your kids. It's not overly pumpkin-y, just enough to know that it's there. My toddler ate this up, so it'll be on hand for future use!
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11 users found this review helpful
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Pecan Turtle Bars

Reviewed: Jan. 20, 2011
Read the bad reviews before making this recipe. I almost threw this away, but my husband said they were pretty good (because he didn't know what they were supposed to be). The cookie and toffee layer formed this mush that didn't harden up with time. I ended up putting them in the freezer to help keep their shape. If you don't grease your pan, good luck getting them out of there. I used aluminum foil sprayed with non-stick, and it stuck major. I even added 2 c of flour like suggested, and it was a buttery mess. I did 1 1/2 the toffee layer instead of doubling it, added an extra 1/2 c pecans, and it def needed another cup of chips to give it a good layer on top. Do not plan on making again.
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9 users found this review helpful
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Apple Crisp Cups

Reviewed: Jan. 20, 2011
First of all, I cheated this recipe because i had a can of apple pie filling (chopped) i needed to clean out of the cabinet. I used the big can (about 17oz) for 2 dozen of these. I took some of the suggestions, and used softened butter in the flour/oat shell. This was great, except that I ended up needing to make another 1/4 recipe of the topping to have any to cover the filling. I used exactly 1 T of crust per tart, 1 tsp of chopped up apple pie filling, and then about 1 tsp of filling on top of that. I cooked mine for about 18 min, but they really needed a few extra min because they weren't quite as crispy as I'd hoped. These were cute, great reheated or not, and my mom at a bunch topped with vanilla ice cream. This is a cute and delicious recipe!
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4 users found this review helpful
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Chocolate Covered Caramels

Reviewed: Jan. 6, 2011
I found a can of condensed milk in the fridge, looked up some recipes, and stumbled upon this one. I was always scared of making homemade caramels, but this was a complete success! I halved the recipe, and couldn't be more happy that I did...as I ended up with tons and tons of caramels. Next time, I will still use the 8x8 pan for half the recipe or a 9x13 for a whole batch, as i think they were too thick in a smaller pan. I used veg oil instead of butter to melt my semi-sweet chocolate, and I ended up using a whole 2 c bag on half of the batch. Be careful not to heat this too quickly, or it will be grainy. I also make the mistake of trying to cut these too early, and made a huge mess. I ended up shaping the warm pieces into circles, dipped them, and drizzled with some more chocolate which turned out pretty cute. My husband was speechless when he came home and tried one...and that says a lot!
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7 users found this review helpful
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Skyline Chili I

Reviewed: Jan. 6, 2011
I used this as a base for my chili, and it was great with my modifications! I would give this a 5, but I made too many alterations. I covered my beef in water in the skillet and cooked it until browned and the water had evaporated. I then drained it and added the other ingredients. I just used a whole can of tomato sauce and adjusted the water at the end to suit my tastes. I did halve the cinnamon, left out the allspice, steak sauce (i didn't have any) and salt (check your chili powder ingred list). AFter doing some reading, instead of adding chocolate like some suggested, I used about 1/2 tsp of cocoa powder. It doesn't flavor this chili, it just gives it more depth like the cinnamon. This was by far the best chili I've ever made...taste and texture. Will keep in my collection!
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9 users found this review helpful
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Dawn's Candied Walnuts

Reviewed: Dec. 28, 2010
I have never attempted anything like this before, and it was so simple and the results were great. I did find out that 4 c are in one pound, because I halved it and needed to know. I used my candy thermometer and had no problems getting it to soft ball stage. You have to work rather quickly to seperate the nuts, but that's easy peasy. My husband gobbled them up!
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11 users found this review helpful
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Mini Mexican Quiches

Reviewed: Dec. 28, 2010
This was a combination of 2 of the recipes that I had been wanting to try...so I gave it a shot. I really liked the flaky texture of the crust, although it was a tad greasy. I used a floured flat bottomed cup to press the dough out into thin circles instead of pressing up the sides. I also omitted the chiles, due to the fact that I was cooking for a toddler. These were super cute and pretty tasty, easily dressed up with some vegetables or whatever you like in quiche!
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4 users found this review helpful
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Frozen Chocolate Chip Cookie Dough Balls

Reviewed: Nov. 23, 2010
Easy pea-sy to make a no-worry cookie dough. I halved the recipe and ended up with about 24 balls. I melted 1 c semi-sweet chips and 2T or so of veg oil to coat them with.
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23 users found this review helpful
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Gingerbread Men

Reviewed: Nov. 23, 2010
This is not your traditional gingerbread--and I loved that! I have a toddler, and was looking for something more mild. She gobbled these up! I only had vanilla pudding, so i used that, and it still tasted great. I can't wait to use butterscotch (i love the flavor). I used margarine instead of butter and next time i think i will cut the ginger to 1 tsp to suit my tastes. I didn't have any problem with stickiness or dryness, and this was one of the best cut out cookie recipe i've made. I split the dough in half, then put the other part back in the fridge until i needed it. Mine cooked for a full 10 min and were just perfect, so keep an eye on them; at 8 min, they were still doughy. Will make these a new yearly tradition, but will def double the recipe because they disappeared! Decorated with the sugar cookie frosting on this site (powdered sugar, corn syrup, water instead of milk, food colorng). UPDATE (11/11): I used pumpkin spice pudding mix, with half of the amount of salt, cream cheese frosting and these were awesome for fall!
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