Kayla's mom Recipe Reviews (Pg. 1) - Allrecipes.com (1184090)

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Sweet Restaurant Slaw

Reviewed: Jan. 27, 2013
Whenever I make this, everybody comments on how much it tastes like (dare I say it) Kentucky Fried Chicken coleslaw. I do reduce the sugar just a little bit, even though I like sweet things, this didn't need that much sugar. It's surprising how when you initially mix the dressing with the cabbage, it looks like there is NO WHERE NEAR enough dressing...but don't let that fool you. You must let it chill in the refrigerator for a few hours, and the cabbage softens up, resulting in a nice, crunchy and juicy salad.
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2 users found this review helpful

Ginger Bars

Reviewed: Jan. 27, 2013
These were just what I was looking for, something easy, tasty and just the right amount of sweet and spice. I like that they don't need frosting, the powdered sugar is just enough to add interest without adding lots of extra calories. Oh, did I mention these are EASY? LOL, that's the best part! :-)
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0 users found this review helpful

Creamy Slow Cooker Potato Soup

Reviewed: Jan. 27, 2013
Very very good! I made it exactly as written. I do question the technique of "stirring until thickened" after adding the milk/flour. Perhaps she meant stir until blended? It's not going to actually thicken until heated, and being a crock pot, after adding 1 1/2 cups of something cold, it's not going to be heated for quite a while. Only thing I will do different next time is add the ham along with the potatoes n the beginning. My ham wasn't "left over" and hadn't been previously cooked (although I know all ham is sold 'precooked'), and I think my ham would have been more tender if it had cooked longer. But all in all, terrific recipe. Thanks Donna!
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2 users found this review helpful

Pumpkin Pie Bars by EAGLE BRAND®

Reviewed: Nov. 18, 2012
Wonderful!! I did cut back on the sugars in the crust to 1/3 cup of each brown & white sugar. Trust me, you'll never miss it.Also, I didn't have any allspice, so I substituted 1/2 tsp ginger and 1/4 tsp cloves in the pumpkin filling. Perfect! Lastly, I was a little nervous that the recipe advised NOT greasing the pan, so I sprayed just a tiny amount of Pam, with a little extras in the corners (where stuff usually likes to burn, if it's gonna burn!). It probably wasn't necessary, and next time I will use an ungreased pan. And there WILL be a next time!! :-)
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1 user found this review helpful

Orange Glorious I

Reviewed: Jul. 31, 2011
This is a great recipe! Sometimes I substitute yogurt for the milk,which also good. Today I took a fresh peach and cut it into chunks and froze it for several hours. I then added the frozen chunks along with the ice cubes. Extra tasty! :-)
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4 users found this review helpful

Margarita Cake

Reviewed: Sep. 28, 2008
The first time I made this exactly according to the directions. My glaze was thin and most of it ran off the cake and onto the serving plate. It was still a huge hit, and we wiped the yummy glaze off the plate with our fingers. The next time I made the glaze as directed, but as soon as the cake came out of the oven, I poked holes in it with a meat fork and poured the glaze over the top. I continued to let the cake cool in the pan for about a half hour, then inverted it onto the serving plate. After completely cooled, I dust the top with powdered sugar for an extra nice presentation. I've made it this way numerous times, and people at work always ask for the margarite cake whenever we have a potluck. I have never had a problem with the cake coming out of the pan, although as it is cooling, I occasionally jiggle the pan to ensure the cake stays loose. I have a good heavy Bundt pan, which I grease generously with Crisco, and dust with flour. Hope this helps, although this cake really needs no additional improvement!
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14 users found this review helpful

Grandma's Rhubarb Torte

Reviewed: Jun. 5, 2005
This is really wonderful...I didn't change the ingredients at all. However, I didn't let the crust cool before topping with the filling mixture (just put it on right after taking crust out of the oven & popped it back in the oven); and, although the recipe doesn't specify, you should always put a meringue on top of the filling when it's hot and spread it til it touches the sides of the pan to prevent it from "shrinking" while cooling.
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77 users found this review helpful

Turtle Cake I

Reviewed: May 11, 2005
Yummy! If you have an Air Bake cake pan, use it for this recipe. It will help keep the first cake layer from forming a raised center...as one other review pointed out, if the cake is raised in the center, the caramel pools into the corners and edges, leaving the center without much of the good stuff. I also used only 1/4 c. butter in the caramel mixture, in fact I wonder if the 3/4 c. is a typo. There's just no reason for that much butter. I also substituted 1/2 c. milk instead of the 2/3 c. evaporated milk. The caramel mixture seemed alarmingly thin when I first spread it on the cake, but it worked out just fine. Next time I'll try baking it just a little longer for the second cake layer. It is hard to tell when it's done, and I don't think 20 minutes was enough. Regardless, it was a HUGE it at my most recent family gathering! I'm going to make it again this weekend.
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36 users found this review helpful

Little Broccoli Bites

Reviewed: Jan. 1, 2005
These were a hit at my Christmas party. They are kind of like a meatless meatball...or as someone commented, like a little individual bite of stuffing without the turkey. I wasn't sure how the margarine would mix in with the rest of the ingredients, so I used a pastry blender to cut it directly into the 2 cups of bread crumbs before adding that to the rest of the ingredients. I also added just a little oregano for extra flavor. After adding the milk, I let the mixture soak for about a 1/2 hour before forming into balls. It would probably be OK to let this mixture sit in the refrigerator for hours before forming into the balls if it fits your schedule better. Next time I make it, I might reduce the amount of margarine to 1/3 cup--I just didn't see the need for that much margarine. Also, I had no problem with the final product sticking to the pan after baking as others commented. Maybe they used "reduced fat" margarine (I did not). Next time I think I might try adding crumbled cooked bacon in with the mixture. That would add a little more flavor, although I thought the flavor was fine as it was. Thanks for sharing!
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26 users found this review helpful

Smushed Apples and Sweet Potatoes

Reviewed: Nov. 21, 2004
Wowsa!! This is fabulous!! I bought enough sweet potatoes to try both this and Pineapple Sweet Potatoes (also found at this site)so the family could decide which one to take to Gramma's house on Thanksgiving. I don't even think I'll be trying the second recipe...this was the bomb! I added a second apple (and used Cortlands instead of Granny Smith), and also added about 1/3 cup brown sugar. Yum-a-liscious!! I decided to boil them before peeling, and was surpised to find out how easily the skins slipped off after boiling.
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22 users found this review helpful

Easy Sausage Strata

Reviewed: Apr. 19, 2003
Fabulous!! I scaled the recipe to serve 12 and baked in 9X12 pan for the same amount of time listed in the recipe & it was perfect! You might want to cut back on the salt a little bit if using leftover ham. I also substituted 1/2 of the cheddar with swiss. Even the kids liked it. A real keeper!
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12 users found this review helpful

Baked Ziti I

Reviewed: Feb. 21, 2003
I loved this! Makes a huge panful, but I froze individual portions to thaw and reheat later. Loved the sour cream. Would make an excellent dish for a potluck. Thanks for sharing!
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5 users found this review helpful

Impossible Pumpkin Pie II

Reviewed: Feb. 18, 2003
Have been making this recipe for more years than I care to remember...originally found it on the back of the Bisquick box. For anyone who likes finding a crust under their pumpkin filling, this recipe is not for you. Unlike the description implies, there is no crust that magically forms under the filling. But that doesn't stop me from giving it a 2 thumbs up, it is wonderful and delicious. The original recipe on the Bisquick box advised mixing ingredients together in the blender for 1 minute, which is how I always do it. The best!!
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88 users found this review helpful

Aunt Johnnie's Pound Cake

Reviewed: Feb. 8, 2003
Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture, remember to cream shortening, butter and sugar, then add eggs one at a time, this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper!
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201 users found this review helpful

American Lasagna

Reviewed: Jan. 19, 2003
Ok here's the scoop on any revision you might want to make! I've been making this lasagna for over a year and it is excellent... **You do need more sauce! Just add an extra 14 oz can of crushed or diced tomatoes and increase garlic, onions and other spices by a small amount as well. **2 Tbs of brown sugar is just right. **1&1/2 pound of hamburger is an awful lot, I've decreased it to 1/2 pound and that was plenty for this non-meat loving family! **I use 9x13 cake pan, and 12 lasagna noodles would fill it to overflowing! I've found 9 noodles (3 layers of 3 noodles each) to be enough. **30 minutes is no where near long enough to cook this thing! 20 minutes uncovered just to get it started, then 1 hour loosely covered with foil, then remove from oven and let sit for 10 minutes is more like it! This recipe is very forgiving, and judging by all the comments, very flexible as well. Hope my comments help someone one else...
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1554 users found this review helpful

Chili I

Reviewed: Aug. 20, 2002
Wow, I loved this! What unusual ingredients--beer, coffee and COCOA POWDER! I couldn't resist! But my family wouldn't touch it. It is a very dark looking chili. Too bad for them. But I used it as a learning experience, and tried adding some of these off the wall ingredients to my own tried and true chili recipe, making it just a little more unique!
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3 users found this review helpful

Lemon Pie Bars

Reviewed: Aug. 20, 2002
This was OK, but not great. Crust was a little too thick, it over powered the filling. Maybe it would be better if you used the same amount of crust and spread in a jelly roll pan, then made 1&1/2 times the lemon filling.
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35 users found this review helpful

Simple White Cake

Reviewed: Aug. 20, 2002
My 14 year old son likes to make this recipe. It is a nice cake with a good texture. We use regular flour, not cake flour, and it turns out fine.
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114 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Aug. 20, 2002
This tasted exactly like what it was: a bunch of graham crackers covered with pudding and whipped cream. After all the rave reviews, I guess I expected a miracle. I'm sure I won't bother with it again.
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26 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Aug. 20, 2002
Excellent! I love anything cream cheese and this didn't dissappoint! I reduced the sugar to 2 cups, which was plenty. I made this cake to use for strawberry shortcake, but it was a shame to cover up the delicate flavor with the strawberries. A little high in fat content, though, only problem!
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11 users found this review helpful

Displaying results 1-20 (of 29) reviews
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