footballgrl16 Recipe Reviews (Pg. 9) - Allrecipes.com (11770279)

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Disappearing Marshmallow Brownies

Reviewed: Oct. 27, 2010
As far as blonde brownies go, these were pretty good. I was saddened that the marshmallows disappear when baking, thinking there would be chunks, and didn't really think they added anything to the recipe. I did like the butterscotch chip flavor in the batter itself, I'd be tempted to add another 1/2 c to see what that does. Grease your pan very thoroughly, as mine still stuck a little and I coated it. They cooked for about 22 minutes, and where no where near done at 15. My husband and I both preferred these cold.
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Caramel Apples

Reviewed: Oct. 26, 2010
This is a great basic caramel recipe. I wanted to try my hand at making caramel apple slices, and while they turned out okay, they were a mess to make and didn't keep. I drizzled mine with some melted semi-sweet chips. Doesn't get any better and easier than this!
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5 users found this review helpful
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French Toast Fingers

Reviewed: Oct. 24, 2010
This is a perfect toddler breakfast! I added a few dashes of cinnamon and 1 tsp vanilla to the egg mixture. I also used nutella instead of preserves and it was delicious! I made some with jelly, but they were harder to keep together when cooking; I plan on trying peanut butter next time. Thanks for a kid friendly way to make french toast!
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3 users found this review helpful
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Butterscotch Muffins

Reviewed: Oct. 23, 2010
These tasted too much like cake for my liking. They had good flavor, but were very sweet and not the muffin texture I was looking for. I altered the topping, making it more of a streusel, with 1/4 c flour and cutting in 3 T butter. Would use again for a quick yellow cake recipe, only using vanilla pudding mix.
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Grandma's Hash Browns

Reviewed: Oct. 21, 2010
This is a perfect simple recipe for hash browns. I think these are right on par with the ones you get at restaurants. Be careful not to overcook the potatoes, they are nearly impossible to shred if they are too tender. I also just stuck them in the freezer for 30 min, instead of overnight and they were great! I didn't have much luck getting them to stick together, but I plan on making these again and again. I think next time I will try cooking these in the oven to make them extra crispy! (will update after I try) UPDATE: Just tried baking these tonight...and HUGE success! I greased a baking sheet, mixed about 1T flour in with the potatoes, and shaped them into round patties. They cooked on 435 for 30 min (check for browness on bottom), then another 15 after flipping. They were crispy and delicious! Will bake these again and again--made our breakfast!
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Chocolate Gravy II

Reviewed: Oct. 21, 2010
My mother in law suggested I make this for my toddler, and I decided to try this recipe. I have never had chocolate gravy before, so i have no comparision. That being said, as far as consistency goes, the ratios were right on. I had to add some more milk later on, as it thickened fairly quickly while on low heat. I added an extra 1/2 T cocoa, 1/2 tsp vanilla, and 1/8 tsp salt. It wasn't my cup of tea, but that's not to say that this recipe isn't good. It did taste like a warm chocolate pudding, so if this is what you're looking for, this is a recipe for you!
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6 users found this review helpful
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Omelet Biscuit Cups

Reviewed: Oct. 17, 2010
I have a picky toddler and husband, so I omitted the mushrooms. I also used breakfast sausage instead of ham. Next time I'll use a rolling pin to help roll out the biscuits before putting them in the tin, as I couldn't get mine to stay in place with just my fingers. They cooked for just about 10 min, and they were perfectly cooked! I loved these for a nice, compact breakfast. I think these would be equally as good without the cheese as it was just a hint. You can easily alter this recipe to your tastes. Will make again, an easy cute breakfast!
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Chocolate Covered Cherries

Reviewed: Oct. 17, 2010
I was going to make these for my mother-in-law, who loves chocolate covered cherries, and they were a disaster. I made use of the freezer, added extra powdered sugar, and the powdered sugar coating was still a big gooey mess. To make matters worse, i tried to dip a few, and a glob of it fell off in the chocolate, and made it unusable. I would not make these again, sorry. The flavors were good, but not better than the store bought.
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Peanut Butter Muffins

Reviewed: Oct. 16, 2010
I knew this recipe could easily go bad, but it shocked and surprised me--in a good way. I doubled the peanut butter, and so glad I did, as it was the perfect amount. I also added 1 T vanilla, 2 T brown sugar, and only used 1 T butter in the muffins. These have more of a cake-like texture, but they were delicious. I tried them plain, but chocolate chips would make a nice treat (a little much for our breakfast). I also just dusted them with sugar prior to baking, and didn't end up putting extra butter on top. Next time I make these, I am planning on making a streusel topping with chopped peanuts and I can't wait to try that!! Will add to my collection--thanks for something new for breakfast!
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White Cheese Chicken Lasagna

Reviewed: Oct. 14, 2010
Before I say anything, I think this was the prettiest lasagna I've ever seen. This was a good recipe, a nice twist on regular lasagna, but I still prefer the meat and red sauce. I halved the recipe and put in an 8x8 pan (cookin for 2), I ended up needing about 1/2 c more broth to thin out the sauce, used cottage cheese instead of ricotta (my toddler doesn't like the texture), and used fresh spinach cooked down with T oil. I think it just needs a little zing of pepper or something to make it memorable.
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Seven Layer Magic Cookie Bars

Reviewed: Oct. 14, 2010
My husband had these at work and loved them, so naturally I'm looking up the recipe and making them days later...I was pleasantly surprised by these! I used an 8x8 pan, because i wanted them thicker, lined and spray for easier removal and cutting. I actually poured the milk over the top of the coconut, and it sank through while it was cooking. My only problem was getting it to set up, so i eventually put it in the fridge. Thanks for an easy, taste cookie bar!
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Bread Pudding II

Reviewed: Oct. 10, 2010
This was my first time to have or make bread pudding, and it was a pretty good experience. It reminded me a lot of the overnight french toast, as it has similiar ingredients. I halved the recipe and would have rather used an 8x8 pan than the loaf pan I went with. After an hour, it was still slightly gooey in the middle. I used an extra 2 slices of bread and used one less egg than required. My toddler loved this with the modifications!
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Perfect Double Chocolate Peanut Candy Cookies

Reviewed: Oct. 10, 2010
Shortening in cookies always scares me, but I really liked it in this combination. I used 1 c of white sugar and a T more of brown to help with the sweetness others said it missed. I also increased the salt to 3/4 tsp. I skipped the refigeration step, slightly pressing them down, and just put them straight in the oven for closer to 11-12 min. These were great! I found the mini-Reese's pieces at the store and this was the perfect recipe to use them in! Just be careful not to cook them too long, the pieces will start to crack!
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Pumpkin Shortbread Bars

Reviewed: Oct. 6, 2010
I was hopeful, but then sadly dissappointed in this recipe. The shortbread wasn't sweet enough for my liking, as it ended up tasting more like pie crust. Overall i thought this was good, it just wasn't what I was looking for based on the name. I added 1 tsp of pumpkin pie spice to the pumpkin mix, and added the nuts in with the topping. The topping needs less flour: 1/3 c flour, 1/3 c white sugar, 1/3 c brown sugar worked great. I used an 8x8 pan because i didn't think i could get the crust spread out in the bigger pan. I ended up cooked for 10 min longer because of the thickness. If you're looking for a pumpkin pie bar, this woud work. I'll keep searching for a better use for pumpkin.
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Pigs in a Blanket

Reviewed: Oct. 6, 2010
I needed a quick easy meal for my toddler, and this was it! I cut hers in half length and width wise, and only needed one biscuit to cover. I used a rolling pin to roll out the dough, making it easier to stretch around the dogs. For a full size dog, it took 2 biscuits. Next time, if using cheese, I would put them on aluminum foil for ease of clean up. These pigs in a blanket tasted much better than the ones I remember, thanks for a great, quick meal idea!
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Ultimate Twice Baked Potatoes

Reviewed: Oct. 6, 2010
My mom always made these just from memory and taste, but it's so nice to have something to write down for future use! The only thing i did differently was to use dried chives because i didn't have fresh. I also cooked my potatoes in the microwave to save time on the first part. You have to leave about 1/4 inch on the sides to get a nice bowl for your twice baked filling, over scooping can lead to a floppy bowl.
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Baked Potato Skins

Reviewed: Oct. 6, 2010
My husband loves potato skins, and I'm so glad i can now make them at home and save a fortune! I was worried about the temp of the oven going in, but they turned out nice and crispy and i could have cooked them longer than 15 min total for a nice crisy skin. I used margarine instead of butter. I brushed the skin side first, let them cook, then brushed a mixture of the butter, salt, pepper, etc after i flipped them. Served with homemade ranch from this site. Awesome!
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Monkey Bread with a Twist

Reviewed: Oct. 3, 2010
My husband loves regular monkey bread, i love apples, so we decided to give this a try. I thought it was pretty good, but my husband didn't much care for it. I did cheat and use Musselman's chunky applesauce, and it worked great and I only had to cook for the regular amount of time (20 min). I also added about 1/2 c chopped walnuts, and we both agreed that this was a much needed and positive change to regular monkey bread as well. If you make this for 3, like I do, I use 1 can of biscuits and a loaf pan. I also usually cut up the biscuits into small pieces with kitchen shears, then coat with cinnamon and sugar and stir, followed by only 1/4 c of brown sugar and top with the 1/2 c melted butter and a little extra sugar. This makes it crisper than boiling the butter and brown sugar, if you prefer it that way. My biscuits said to cook at 400 for 15-20 min. It was a nice change from the regular, but I will stick to the plain recipe.
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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 2, 2010
After reading a hundred reviews, I decided to omit the onion and use onion power instead. I only used 1 package of biscuits, can't imagine 2. I sesasoned the chicken with pepper and parsley--No extra salt needed. I was cooking for 2, so i just used 2 frozen breasts. I would advise everyone NOT to use chicken broth, as condensed soup is salty enough, just plain water works fine and is needed to dilute--i used 3 cups. I also cut the bisuits into 6 pieces each, to help with the doughy-ness people talked about. I cooked on low heat for 6 hours, shredded the chicken, then presed the cut up biscuits down in the juice. I didn't thicken up my sauce and i'm glad i didn't, as with most dumpling recipes, the sauce thickens after adding the dumplings. After the biscuits cooked for 30 min, i stirred them up and then cooked them for 45 min more. I had no problem with mine being doughy at all. I was hoping for dumplings, but was sadly dissappointed. There is nothing miraculous that happens to the biscuits in the slow cooker, to my dismay, as it is simply chicken and biscuits. Good enough to eat once, but not to repeat.
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Pumpkin Bread II

Reviewed: Sep. 30, 2010
My husband introduced me to pumpkin nut bread, and it's one of my favorites. I only use 2 c sugar, 3 c flour, 1 tsp salt, cloves instead of allspice (and half the amt of cloves and nutmeg), add in 1 T vanilla and double the amount of nuts. I also had to sub margaine today for oil, because i was out and I couldn't tell a difference. It makes 2 dozen cupcakes, that I cooked at 350 for 20 min (until toothpick comes out clean).
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