Snoopy498 Recipe Reviews (Pg. 1) - (121713)

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Cinnamon Rolls I

Reviewed: Feb. 5, 2002
I almost passed this recipe up because I read that it is made the night before. I didn't like the ingredients in the other recipies (boxed cake mixes, etc) so I came back to this one. I made them yesterday and am making them now as I write this. I didn't store them, I made them the same day. I let the dough rise til doubled and then punched it down and rolled it out. I then let it rest and rolled it out again before continuing. The bread is tender. My old recipe came out as hard and that's why I was searching for a new recipe. This is it. I have no need to look for another cinnamon roll recipe. I did have to use a larger then 8 X 8 pan. Thanks Sharon for this recipe.
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215 users found this review helpful

No Bake Fudge Cookies

Reviewed: May 30, 2005
This is the No Bake cookie recipe I grew up with minus the raisins. Be sure to boil at a full rolling boil for the 1 minute or they will not harden. If that does happen, have fun eating with a spoon. (Can you tell it happens to me every once in a while? I also live in a humid climate and that might contribute to those times).
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125 users found this review helpful

No Bakes

Reviewed: Jul. 23, 2000
be sure to bring to a rolling boil.
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82 users found this review helpful

Baked Kale Chips

Reviewed: Sep. 26, 2009
I got this recipe from a Jacques Pepin cooking show. It was awful in that it was bitter. There are ppl who like bitter but it's a bad word to me. I do strongly suggest you try it once however, as the health benifts would be awesome (in regards to snacking), if you lucky enough to like them. The need for crunch is so hard to meet with a healthy option. I'm completely baffled by the person who says "similar taste to potato chips.". Taste buds are funny creatures tho. To help keep the kale cook evenly and be crispy, cook on a rack (I think that's what it is called) on top of a cooking sheet. That way the air circulates around the kale. Baked chicken should be done this way too.
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63 users found this review helpful

Butter Cake

Reviewed: Sep. 2, 2003
Butter and eggs are what to look for in a cake recipe. This isn't a light froo froo cake. Use good quality ingredients like real vanilla and it's great. (I often add more vanilla than a recipe calls for) Someone said it was like corn bread, it's dense like corn bread but soft, not grainy and it certainly did not taste like flour, it tasted like a vanilla flavored cake (sweet). This cake will hold up to shaping. It is great alone but frosting is always nice too. The only difference in my ingredients, is I don't ever have milk on hand, I used powdered milk, not really a difference. Do not make if you like lighter than air, froo froo cake.
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49 users found this review helpful

Sugar Cookie Drops

Reviewed: Dec. 28, 2000
Don't be surprised at the greasy feeling of the dough. I will chill it next time to make it a little easier to handle. I forgot to press down with a fork and just waited for the dough balls to flatten and it was a perfect indication that they were done. I used this recipe for Christmas and rolled a few in red sugar, a few in green sugar, a few in white sugar and a few in cinnamon and sugar. I am keeping this recipe. I do wish I had made half a batch.
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21 users found this review helpful

Cinnamon Sugar Cookies

Reviewed: Oct. 27, 2008
I wish I could write a review without rating. I may revisit this rating. I made these as I was out of molasses for another recipe. I thought the butter and oil ratio seemed high but as a knitter, there is a saying: "Always trust the pattern". When my dough was mixed, it was extremely gloppy and could not be rolled into balls properly. I did separate the dough into individual portions and 'rolled' into a cinnamon and sugar mix. I love cookies with oil in them as that gives them a 'melt in your mouth' quality and one can make a crispy outside by rolling in sugar. One can take some sugar from the recipe and put it on the outside if one doesn't want to add more sugar to an already sweet recipe. I disagree with calling these "Cinnamon cookies". The amount of cinnamon in the recipe does not lend to these tasting of cinnamon. I added a Tbs of cinnamon in the dough and rolled them in cinnamon and sugar. They still were not very strong tasting but were very good. I know I'm all over the place with this review. Basically, as the recipe is written I would not make again. I would, however, tweak this recipe and perfect it, except, one can find another oil cookie recipe here on AR and add cinnamon to taste. I'd rather not give a bad review for how a recipe tastes. Each has her/his own preferences and how can one rate on that? It was how the dough consistency turned out for me, that I am not happy about. The final product, tho the dough was irritating to work with, was a mel
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13 users found this review helpful

Momma's Poor Man's Lasagne

Reviewed: Sep. 17, 2011
I've made a variation of this for years. Although mine is fairly different, I wanted to suggest using a 14.5 oz can of fire roasted tomatoes. One can drain it and reserve the liquid, freezing it in an ice cube tray for other uses. I then blend the tomatoes as I'm not a tomato fan, and add it in replacement of the tomato sauce. I use fire roasted tomatoes in a can for everything that requires sauce or canned tomatoes. Thank you VH for posting this recipe.
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11 users found this review helpful

Sugar Cookie Cutouts

Reviewed: Jan. 5, 2011
These are perfect for decorating.
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7 users found this review helpful

Colored Sugar

Reviewed: Jan. 23, 2012
What's also great is one can make the color they want for the theme they are working with. Use black color paste (not sure if that's what it is called) for example if one needed black sugar. A lovely lilac instead of just purple, or a deep blue.
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5 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Nov. 9, 2009
I agree with the person who said just use choclate and add nothing. Also, I am baffled that people are able to use toothpicks. Mine fall out but maybe it's due to the fact that I don't use shortening. I just use my hand to hold them. This is a easy, inexpesive treat. Guys, make this for your girls on Valetine's day and she will think you are one of a kind! PS. Many people think coconut oil is healthy so one may substitute that for the shortening.
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5 users found this review helpful

Molasses Cookies

Reviewed: Oct. 10, 2011
The reason why I'm giving 4 stars is that I didn't make it exactly to recipe. One person I'm cooking for doesn't get along with ginger so I omitted it. I'd have doubled it if I were making it for myself alone. I doubled the cin. I usually shun margarine due to my upbringing but I know the crinkles & that lovely texture come from margarine (or lard; gasp!) so I used it. I wasn't sure what size to roll the balls to get 30 cookies so I just did the often standard walnut size. About the size of a quarter but a titch smaller. It made 56 cookies which I think is great + if you are doing these for a holiday where there are other sweets, then it allows for more sampling. Muahahaha. Ahem, anyway, I rolled them in brown sugar as I didn't have coarse sugar on hand. Also could have done it with colored sugar(s). I almost added cinnamon in the coating as well but decided not to this first time. I also didn't roll into sugar for about 1/3 the batch as a favor to a friend of mine who prefers way less sugar than is natural. These are my kind of cookie, crispy on the outside but tender on the inside. I cooked mine for 9 minutes & immediately placed then on a wire rack to cool. They are sturdy enough to be able to do that. Edit: I made these again today. I didn't have margarine so I used butter. I did my little tweaks. I ended up making them about golf sized this time & ended up with 19 cookies. These taste better cooled than hot & even better the next day to allow spices to infused.
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4 users found this review helpful

Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Dec. 14, 2010
I will be making these again, today, with some tweaks. I did not make the recipe as listed so let me give the details. I made a test batch 3 days ago. I am making a batch today for a holiday party tomorrow, hence the test batch. I used 1/2 whole wheat flour and 1/2 all purpose flour. For the party I will be doing that again but hope to make them with 100% whole wheat for here at home someday soon. I don't stock pumpkin pie spice so I added 2 tsp cinnimon, 1/2 tsp ground ginger and 1/2 tsp ground nut meg. I knew from experience this wasn't enough spice but my brain was mushy that day and I didn't listen to myself. The muffins turned out wonderful in a light pumplin flavor and I adore the dense texture. However, the spices probably need to be trippled to be tasted. No spice taste what so ever with the small amount I used. The muffins were even more flavorful (but not spice wise) the next day. I see that I could have stretched, if needed, the recipe into 18 muffins. I really like the texture and the generous size the 12 muffins it makes. As with most recipes one should make them their own with personal tweaks. This recipe is a keeper for me with some tweaks I plan on making in regards to the spices. Thank you for posting this whole wheat recipe.
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4 users found this review helpful

Condensed Milk Chocolate Frosting

Reviewed: Mar. 7, 2010
In all fairness, I only made this once. I cooked it for 12 minutes, stirring frequently. It has the consistancy of water. I didn't get to the point where one is suppose to add the water or the vanilla as I knew it was a bust. I don't think I did anything incorrectly so I won't be trying to make this again. I do hate to give low ratings. If you are not very experienced with this kind of thing, I suggest you keep looking for an easier recipe.
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4 users found this review helpful

Pumpkin Smoothie

Reviewed: Jul. 21, 2010
I haven't tried this but didn't want to lower the rating so I rated it 5 stars. One can sub Greek yougurt for the milk or some of the milk to up the health benifits and hide the taste of the Greek yogurt. I can't have pumpkin due to the glycemic index however I bet this smoothie is delicious.
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3 users found this review helpful

Chicken with Stuffing

Reviewed: Dec. 19, 2008
I am trying to get into cooking while chronic fatigue of unknown origin is controlling my life. This recipe was appealing as there was no work in it. It tasted ok to me. Nothing fantastic but lately nothing does. What I require recipes for, mostly, is the cooking time. This cooked perfectly in 4 hours. I just used a package of chicken, I didn't notice the weight. Next time I will sprinkle pepper on the chicken, put the cream of chicken soup in first and place the chicken in. I will then flip the chicken over so both sides are covered in the soup. I will also double the stuffing and thus the water. Thank you for posting this no fuss recipe. Update: I'm making this today and to add some flavor I added 1 packet of dry onion soup mix.
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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 15, 2006
This is similar to the icing I used except the light corn syrup. I guess it adds sheen. I won't use this again only because mine has less ingredients and I'm looking for a more designer icing. Mine uses powder sugar, cream and vanilla. Not a bad icing at all and do not add more light corn syrup to thin but more milk if you need to.
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2 users found this review helpful

Kristen's Awesome Oatmeal Cookies

Reviewed: Mar. 20, 2006
The reason why I tried this recipe is because another reviewer stated it was like the recipe on the OLD oatmeal containers. I was making this for a friend who said he didn't like oatmeal cookies anymore because all the recipes were for cake like cookies and cookies are suppose to be crisp. The shortening really does it. I don't like oatmeal cookies myself but I am very happy to have found this recipe. I think kids old enough to cook can easily make this drop cookie recipe, thus 5 stars.
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2 users found this review helpful

Maple Walnut Muffins

Reviewed: Dec. 9, 2006
These are a light, delicate flavored muffin. The maple is faint which should be obvious if you look at the ingredients amounts. When I made these as taste tested one, I couldn't stop 'taste testing' them. They remind me of white cake, my favorite. The person I made them for doesn't like things that are 'too sweet' but liked these. I made a second batch with a little less sugar and again, they were great. If I were making these for me, I wouldn't change a thing. This recipe is going into my recipe folder. It's a keeper.
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1 user found this review helpful

Roasted Brussels Sprouts

Reviewed: Apr. 8, 2013
I detest Brussels sprouts. This recipe made them edible and enjoyable, to a point. The darker the outside, the better, for those of us who do not like Brussels sprouts. I place mine on a rack and don't bother with shaking the pan, because I'm lazy. I'm so pleased I tried this recipe. Thank you for posting it. Replace oil with garlic butter, or garlic oil for a different flavor. Be sure whatever you add can take the heat, I'm not sure any herbs would work, for example. One could toss them into an herb butter afterwards, and parm cheese, for example.
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0 users found this review helpful

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