Mommyto3 Recipe Reviews (Pg. 1) - Allrecipes.com (11814167)

cook's profile

Mommyto3

Reviews

Menus

 
View All Reviews Learn more

Mom's Zucchini Pancakes

Reviewed: Jun. 10, 2013
Loved this recipe. My husband loved it (and he is not a fan of zucchini) and my daughter really liked it too. My son is very picky and didn't care for it. I only had a sweet onion on hand, so I grated a little bit of that into the zucchini mix (was about 1 1/2 Tbsp). We really enjoyed the crunchy edges. I set out ranch, ketchup, and sour cream as the options to serve with it. A keeper for sure. Thanks for sharing.
Was this review helpful? [ YES ]
2 users found this review helpful

Key Lime Pie VII

Reviewed: Apr. 27, 2013
I used 2 cans of sweetend condensed milk (was a little over 2.5 cups), and a little under 3/4 cup fresh squeezed key limes (prepackaged bag of 16). Same amt of sour cream. Came out great. Just enough filling. Didn't care for the lime zest. Fresh berries and whipped cream on top. Thanks for sharing a great recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Mixed Vegetable Casserole

Reviewed: Jan. 20, 2012
Made this side dish last night and it was de-licious. Replaced the mayo w/ sour cream and used onion powder. Personal preference. Thanks for submitting a quick/easy side dish recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Sugar Cookie Icing

Reviewed: Oct. 31, 2011
Excellent recipe. I had to add a little more liquid than stated in the recipe, but it is VERY dry where I live. Didn't use almond extrazct, I used vanilla instead (in case of nut allergies). Very shiny and dries hard and quick. The icing has a firm layer on top once it hardens and the icing underneath is soft. A keeper. Thank you for the recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Caramel Apple Coffee Cake

Reviewed: Oct. 19, 2011
The flavor of the cake is good. I made it a second time using suggestions of half brown sugar/half Gran sugar. As well as half applesauce/half oil. I also added 1 1/8 tsp apple pie spice to it. I tried a small piece and it was very good. However, I still have to make the caramel sauce to go on top and I know it will put it over the top. The cake is very dense. Great w/ coffee, tea, milk, & even better... hot apple cider (yum). ***Update: I made the icing to go over it. Instead of milk I used rum and added 1/4 tsp apple pie spice and put it in a large glass measuring cup. Heated in microwave for 45 seconds, stirred and made sure sugar was melted, then added between 1/3 and 1/2 C confectioners sugar to the cup. Mixed well, and quickly poured over the coffee cake. Oh my gosh it took it to a whole new level of goodness. A definite keeper!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Mommyto3

Chocolate Billionaires

Reviewed: Oct. 13, 2011
Wow... these are fantastic! Like a turtle but w/ rice krispies in them too. I miss read and did 1 1/2 C. Rice kripies and 1 C. Chopped nuts (pulsed in food processor to make the same size as the cereal). I added 1 TBSP extra of water b/c it is so dry where I live (desert). I used 2 spoons sprayed w/ cooking spray and used them to scoop onto my 2 silpats. I had to respray the spoons once b/c the mixture started to stick to them. Let them cool for 2 hrs and melted the chocolate by dbl boiler method. I used a spoon and fork to help flip and coat the caramel candies, then put them back on the silpat. I let them sit covered w/ plastic wrap over night and removed them. Easier to remove if you place in the freezer for about an hour before taking them off. Excellent recipe! Thanks for sharing it.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Mommyto3

Easy Granola Bars

Reviewed: Sep. 29, 2011
Followed the directions of the recipe and her posted comment. The oats was the base, I then added puffed rice cereal, choc chips, dried cherries, some mini marshmallows, and almond slivers. I made a double batch and baked it in a greased jelly roll pan. Yes pressing the ingredients into the pan is a sticky mess, but my son loved helping. You could either use foil, parchment, rubber spatula, oiled or buttered hands, then press down the mixture evenly into the pan. I baked it for 20 mins at 350'F. They were a bit difficult to remove from the pan. So next time i'll line it with sprayed parchment or foil, or a silpat. They were very chewy and a little difficult to cut even after 20 mins of sitting. I like mine a little crispier so next time I will do even longer, 25-30 mins- until the center starts to look slightly browned too. Overall a GREAT recipe. Thanks Aliceyn for a great, versatile, quick & easy recipe. A definite keeper. Update: the bars were even better over the next few days. Not as gooey after they sat overnight. YUM. My 2 yr old loves them. ***Update: I have made this 2 other times now; as the single recipe & again as a dbl recipe. The recipe as is works out great. The dbl recipe I put in about 1/3 C. more cereal b/c the bars the first time I made the dbl batch were very wet after baking & sitting 5 mins. Also, I've been making them in the evening, covering them w/ foil & a towel & let sit til morning, then remove from the pan and cut them; perfect & easier to cut.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Mommyto3

Quick and Easy Pizza Crust

Reviewed: Jun. 15, 2011
I made this recipe for supper tonight. And WOW! I made the other quick recipe that had more reviews and it was ok; but this was fantastic for a no-rise quick crust. Because I live in the desert and it is very hot and dry right now I did increase the water by about 1.5 tbsp and added an extra 1 tsp oil. I couldn't find my olive oil so I used veg oil instead. I gave a little whisk w/ my fingers to the yeast,sugar,& water to help dissolve and spread it out. It bloomed very quick. I added the rest of the ingredients (using a dipping/shaking sifting method for flour) which I used all purpose since only had 1/4. C. Bread flour. I hand mixed the ingredients just so they were incorporated and let it sit as suggested. The other time I made this I 'overworked' the dough and it made it very elasticky b/c of the gluten and being overmixed. I formed it into a ball w/ lightly floured hands and onto a floured surface, I rolled it and trimmed the excess dough using a pizza cutter so it would fit my pan I lightly oiled; and when on the pan light brush of oil too. I used the trimmed pieces and twirled together into breadstick braids, onto parchment sprayed w/ cooking spray on top. Baked w/ pizza; keep an eye on breadsticks- mine were done about 5 mins before the pizza. I then brushed w/ melted butter & sprinkled w/ garlic salt and Parmesan when done baking the breadsticks. Served w/ rest of leftover spaghetti sauce not used on pizza.My son loved it.Thank you chef rider for a fantastic recipe.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Mommyto3

French Bread

Reviewed: May 31, 2013
Great recipe. A little too dense and bland first time. Second time I followed suggestions of others. I used 2 TBSP yeast, the water, and 2 tsp sugar to feed the yeast. I let it bloom for 10 mins. Then added the salt (bumped it up to 2 tsp) and gradually added the flour. The last cup I added and mixed by hand. It seemed dry but after mixing for about a minute it came together. I kneaded it for 8 mins then put in a bowl, covered and let double. Punched it down then separated it out. Let it rest the 10 mins. I worked in a bakery & we would pull/gently whip the dough while holding both ends to stretch it once it was a log shape. Once it is about the length I wanted it I wet the bottom using wet hands, then placed it on cornmeal and transferred it to a sprayed baking pan. Wet the top of the dough with wet hands or a spray bottle to keep from drying out, then let sit. In the bakery we had a proof box that was kept around 80'F and was very humid. Moisture is important so the top doesn't dry. Once the dough is starting it's final rise, PREHEAT the oven. Big mistake is to not do it enough in advance. Once the bread reaches a certain point during the rise, it will start to fall & collapse, & causes a more dense flat bread without nice air pockets. After 25 mins I used a sharp knife and put the cuts in the bread, the next 5 mins of proofing they got a a little bigger. For the cheddar jalapeno one I wet the top/put toppings on. Use pan of water in bottom of oven for crispy crust.
Was this review helpful? [ YES ]
0 users found this review helpful

Too Much Chocolate Cake

Reviewed: Feb. 5, 2011
I made this for my husband to take to work and another for my work. I used a bag of nestle mint chocolate chips in place of the semi sweet. It turned out fantastic. I also made a lemon one using yellow cake mix instead of choc and used lemon pudding in place of chocolate. Then melted some cream cheese and mixed in confectioner's sugar to make a glaze to drizzle over the top. OMG! It went over better than the mint chocolate. All though both went quick. Thanks for a great recipe and base for other flavors. It's definitely a keeper.
Was this review helpful? [ YES ]
1 user found this review helpful

Coquilles St. Jaques

Reviewed: Feb. 9, 2011
This is one of my all time favorite recipes. As is it is very good. I serve it over rice. I used to have this as a kid, and my parents would add sauted diced red/green bell pepper and mushrooms. They would also put in some grated parmesan or asiago to the sauce, and serve it over rice. I've used bay scallops as well as sea. Definitely a keeper. Thanks.
Was this review helpful? [ YES ]
2 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jan. 13, 2011
Made this for supper last night. Added a little garlic powder to the broth (~1/2 tsp). Served it w/ fresh rolls and homemade beer bread. Fresh grated parmesan, sauted peppers, onions & mushrooms to go on it. It was delicious. Definitely going to be a regular during cold months. Thanks for sharing.
Was this review helpful? [ YES ]
2 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Nov. 30, 2010
All I have to say is WOW. This is Soooo good and easy. The flavor that the Italian dressing gives it w/ the brown sugar is great. We've done it with beef and the acidity helps tenderize the meat. For anyone who isn't sure what to make for lunch or supper I would say give this a try. You more than likely will have all the ingredients at hand, so great for a last minute meal.
Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Mint Dessert Brownies

Reviewed: Nov. 30, 2010
I made this recipe for a potluck and they turned out great. The layers look nice and taste just as good. There were some people who did not eat them b/c of the liquer in it. So next time i'll use food coloring and mint extract. Thanks for a wonderful recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Clone of a Cinnabon

Reviewed: Apr. 6, 2010
This is one of the BEST recipes for cinnamon rolls I've made. I've never written a review but I had to make an exception for this recipe. Thanks to the first 2 reviews listed I followed the suggestions. I made the dough in my mixer. The only thing I will do different next time is decrease the amount of sugar in the dough to 1/3 C. I live in the SW so I'll chill my filling a bit and cut using non-flavored floss a little faster next time to avoid the filling from seeping out. My husband loved it. Will definitely make again. Thanks marsha!
Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Ganache

Reviewed: Aug. 22, 2011
Made this today for my son's birthday cupcakes that were filled. I double dipped some of them. For the rest I whipped the chilled ganache w/ a little shortening and confectioner's sugar to cut the bitterness of the dark chocolate (son doesn't like anything other than milk chocolate). They turned out great. The whipped ganache was very light. A definite keeper. Super easy and beautiful ganache for pouring on top of, or dipping items into, to ice.
Was this review helpful? [ YES ]
10 users found this review helpful
Photo by Mommyto3

Banana Cake VI

Reviewed: Aug. 21, 2011
I made this cake today and WOW. I forgot to do the whipping of the butter separate, and I halved the recipe. Other then that, I followed the recipe exactly. Turned out perfect. Moist, excellent flavor, and the light cream cheese flavor was fantastic. I accidentally added about a tablespoon too much butter to the frosting, but it was great. Rave reviews from son and husband. Rejoyce to the submitter and creator of the recipe. A definite keeper. Thank you for sharing this. ***update: just out of curiosity I made the recipe again and baked at a higher temp. BIG mistake. Recipe is perfect as is. Bake at suggested time and temp. Comes out a light color and is moist and fluffy. If you don't follow the steps as directed for mixing ingredients together your cake will be more dense like a banana bread; speaking from experience.
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by Mommyto3

Amber's Peanut Butter

Reviewed: Jul. 8, 2013
Loved the recipe. Made it as stated on the recipe. My husband said it tastes like reese's peanut butter. It is very thin, but it thickens when refrigerated. Having tried it with salted roasted nuts, next time I will make it with unsalted roasted peanuts and adjust the salt to taste. Also, I will reduce the oil to 3 TBSP as it was a bit too thin for my taste. But overall we liked it and will make again with some adjustments.
Was this review helpful? [ YES ]
1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 1, 2011
I made the original recipe and it was a bit too acidic for my husband and son. I didn't care for the celery seed seasoning. So the next time I only used 1 1/2 tsp lemon juice and substituted garlic powder for the celery seasoning and it was a consensus- delicious. Also, my broiler has two settings; I did mine on high for about 3 mins, flipped, ~3 mins, put parmesan sauce on, in for about 2 mins and it was perfect. My filets were about 1" thick. Will definitely make again with the few alterations. Thank you for a great recipe.
Was this review helpful? [ YES ]
3 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Jul. 1, 2011
4 stars for the few ingredients and quick prep time. They tasted good for a quick substitute. I did as others suggested and added an additional 2 tbsp oil and 1 tsp vanilla extract. I used BC triple Choc cake mix, 1/2 C Choc chips and 1/3 C + 4 tbsp chopped maraschino cherries. Next time i'll do devils food. The triple Choc was way too much. And this coming from a pregnant person craving Choc. I baked on parchment paper. I varied the batter size scoops. Using ~1+1/2 tbsp of batter and placing in mounds size of 50 cent pieces they took 11-12 mins @ 350. 2 tsp size scoops plopped in mounds took 9 mins@ 350'F. They do flatten and spread out. I let them cool completely, for 5 mins, and removed immediately off parchment w/ no issues. BUT do not stack them. They will stick together b/c they are a mix between cookie and cake like. So separate w/ foil or parchment when stacking. The size of your cookie (or any food for that matter) will alter baking/cooking time. Smaller= shorter and bigger vol=longer. Also, if using convection in the oven, the fan circulates the hot air, so the temp needs to be dropped around 325'F possibly. I worked in a bakery for 8 yrs and they use convection. Since the cookies were super chocolatey I made some into ice cream sandwiches w/ vanilla ice cream and some I used a light cherry flavored frosting. Since it's so hot the ice cream one's were much more appealing. Thanks for sharing a good/quick recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States