RHH67 Recipe Reviews (Pg. 1) - Allrecipes.com (1247981)

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Confetti Coleslaw

Reviewed: Jan. 18, 2010
I always thought I preferred the creamy type of coleslaw, but this has changed my mind. Do try to make time to let it rest in the fridge for several hours (or even days) before eating, as it gets more flavorful the longer it sits.
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Lemon Squares III

Reviewed: May 1, 2008
These are very similar to a recipe my mom makes - only she uses less flour and butter in the bottom layer, and no coconut. Regarding a previous review, the bottom layer isn't supposed to have lemon in it - although, you can tweak the recipe any way you want to.
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Unbaked Chocolate Oatmeal Cookies

Reviewed: Apr. 9, 2008
These tasted great, but they made more of a crumble than a cookie - it looked sort of like granola, albeit sweeter than I'd want to give my boys for breakfast. Admittedly, it (a) started to rain while I was making them (which another reviewer said made them fall apart) and (b) I followed another reviewers advice and used less sugar (1/2 c. brown + 3/4 c. white). If I could get these to stick together I'd make them again, otherwise I think we'll finish the sweet granola and look for a new recipe.
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Taco Seasoning I

Reviewed: Jan. 12, 2012
This is far better and much more economical than buying taco seasoning packets. I always keep a shakerful on hand. We like spicy food, so we use it up quickly. Thanks!
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Apple Oatmeal Cookies II

Reviewed: Mar. 12, 2009
I just made these again, and confirmed that they are really good. I just made two minor modifications - I grated the apple and added 1/4 c. brown sugar. My kids and I all love them and they are far more healthy than most cookies.
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Quinoa and Black Beans

Reviewed: May 19, 2014
Very flavorful. We love black beans, so 2 cans was just right. Especially if you are eating this as a main course.
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Pineapple Sheet Cake I

Reviewed: Jan. 28, 2014
This was pretty good and not hard to make. I used ½ brown sugar (Maiscobedo) and ½ white sugar for both the cake and the topping to give it a bit more flavor. I will make it again, but will use more pineapple to make it more moist. You have to cook the topping for a good 5-10 min to get it to thicken, but it will.
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Rhubarb Cake I

Reviewed: May 7, 2013
Used 1 c. whole wheat flour, 1 c. white flour, only 1 c. sugar (half brown, half white) and 4 c. rhubarb in the batter. Added 1/2 c. rolled oats to the topping. I thought it was quite good (and the ww and oats assuaged my feelings about all that butter!), my 6-year old loved it.
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Zucchini Brownies

Reviewed: Sep. 19, 2012
This has become my go-to brownie recipe. My non-baking/cooking 16 year old son even makes these for himself! I usually try to cut down on sugar in recipes, but since we don't frost these we use all that it calls for (or even a pinch more).
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