footballgrl16 Recipe Reviews (Pg. 1) - Allrecipes.com (11770279)

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No Bake Chocolate Oat Bars

Reviewed: Aug. 14, 2010
My husband loved these. They taste basically like a fancy no bake cookie, much prettier than those piles. Drizzled the top with melted chips for even nicer presentation. Next time i'll line the pan with saran wrap to make cutting them and getting them out of the pan easier.
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7 users found this review helpful
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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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38 users found this review helpful
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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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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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16 users found this review helpful
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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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14 users found this review helpful
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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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4 users found this review helpful
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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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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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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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4 users found this review helpful
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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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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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18 users found this review helpful
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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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34 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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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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Sausage Gravy III

Reviewed: Oct. 31, 2010
As easy as sausage gravy gets! I use slightly less pork, as for my own tastes, but it was delish! I also find it helpful to use a whisk when making gravy, as it gets the lumps out quicker.
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Jay's Signature Pizza Crust

Reviewed: Nov. 2, 2010
This easily makes 2 medium pizzas, I halved it and made a generously sized single medium pizza. It has a chewy texture, and slightly crispy. It tastes like a pan tossed crust, which i really like. I cooked my crust for 10 minutes (would add another 5 min), after it rose for 20 min, on the 2nd to lowest rack; i am glad i did, because otherwise it would have been doughy in the middle after the normal baking time. Next time I am going to lower the oven temp a little bit, as the cheese got a lil too brown around the edges. I brushed the crust with a garlic butter to give it a little flavor. Will make again and again for my pizza loving hubby!
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Crusty French Rolls

Reviewed: Nov. 7, 2010
This recipe delivers exactly what it claims--a crusty, chewy plain french roll. I love plain french bread, and this is a perfect roll. I made my by hand, proofing the yeast in warm water and sugar, then adding the salt and flour. Put in greased bowl and let rise for about 2 hours. Punch down, shape into 12 rolls (18 were too small), and let rise again for another hour. I greased the baking sheet and sprinkled IT with the cornmeal (like some of my other recipes) instead of putting on top. Mine did need to bake for almost the full 25 min to brown. You can spritz with water during baking to prevent the crust from forming, and overbrowning. These are nice and crunchy, crackly when you squeeze them and chewy on the center. Will add to my collection!
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44 users found this review helpful
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Mississippi Mud Cake I

Reviewed: Nov. 9, 2010
I can't believe this recipe isn't more popular! My mom has had this recipe forever, and it's wonderful! I added 1/2 tsp salt to the batter and used a 1/2 c cocoa in it (i like more chocolate flavor). The marshmallow creme in the small jar is 7 oz, so you'll have to buy 2 for the whole recipe. I baked this at 325 for exactly 35 minutes, and it came out perfect. This is one of my hubby's favorite, and it never dissappoints! Chocolately, marshmallowy, and sweet.
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Maple Hot Chocolate

Reviewed: Nov. 22, 2010
I completely disagree with other reviews who said to double the amount of cocoa in this recipe. If you don't like maple, then maybe, but I love maple and thought it was great without the extra chocolate. I did cut the butter in half, as I was trying to save a few calories, and I didn't notice a difference. I'd never made hot chocolate from scratch before, and it was suprisingly easy. Thanks for a great twist on the winter tradition!
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3 users found this review helpful

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