BONNIE Recipe Reviews (Pg. 1) - Allrecipes.com (1259313)

Christmas Casserole Cookies I

Reviewed: Dec. 21, 2011

Made these in 2010 and they are top of my list for 2011! Love them!!! A bit messy to make - but worth it! I believe I followed the recipe as written last year and plan to do the same again this year. My preference was for smaller balls - maybe the size of a large shooter marble.

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Morning Glory Muffins

Reviewed: Oct. 1, 2011

Ok, I admit - I really dislike when people rate a recipe and say "but I made all these changes..." Well, I'm doing that exact thing today! I guess it proves this recipe is really versitile...kinda like a kitchen sink muffin LOL. Let's see...I used 3/4 c white and 1/2 cup brown sugar, used 3/4 banana that the baby didn't eat and 1 individual un-sweetened applesauce which equaled 3/4 cup, subbed melted butter for the oil (I was out of oil), didn't quite have 2 cups carrots so added one diced pear to make up the difference, and used pecans instead of walnuts. My DH really liked the addition of the pear and the banana added just a hint of flavor. I think that pumpkin in place of or for part of some applesauce would be good too. And zucchini would also fit in nicely (for some of the carrot?). Works well in mini muffin tins and mini loaf tins as my regular muffin pan is MIA. The coconut doesn't seem to add any flavor (maybe tomorrow after they've blended?) but does add to the texture. I used a very finely shredded and dried unsweetened coconut. My apple was not a tart variety, I think it was a Fuji or Gala. So don't be afraid...get creative and enjoy!

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Blueberry Zucchini Bread

Reviewed: Sep. 13, 2011

Made as-in with the exception of using a bit more zucchini and slightly less blueberries (because of what was on hand). Maybe my mini-loaf pans are smaller than the OP but I got 3 mini-loaves plus 6 shaped muffins. The flavor was much better once completely cooled and even better the next day. Took 2 loaves to a picnic and they were gone in a flash! Everyone loved it!

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Pancakes I

Reviewed: Feb. 22, 2011

A very good, basic pancake recipe. We were looking for something quick to throw together and this recipe completely fit the need. Nothing fancy but perfect for tasty, quick, basic pancakes. I followed the recipe exactly except I added a dash of vanilla. These are not thick, fluffy, restaurant style pancakes so keep looking if that is what you are seeking.

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Dee's Roast Pork for Tacos

Reviewed: Jan. 24, 2011

I had never had pork tacos but had a roast that I didn't know what to do with it so I thought I'd give this recipe a try. We loved this and it will make it onto our regular menu - however, I will be trying a few things to see about intensifying the flavor (ie. letting the pork sit with the rub in the fridge for several hours, cutting the roast into sections so the flavors distribute more evenly, and/or adding more seasoning). I omitted the oregano (didn't seem like it would fit with Mexican seasonings) and subbed cumin. I also used granulated garlic in place of fresh garlic. I cooked it in the crock pot all day on high and it was juicy and tender (for some reason my crock pots don't cook well on low). We shredded it and mixed the cooking juices in with the shredded meat (which did not make it saucy but helped to add flavor) and used it for burrito filling with lettuce, cheese, sour cream, and taco/green chili sauce. It is a very versatile filling. I look forward to freezing the leftovers for a quick-grab dinner when the baby comes!

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Black Beans and Rice

Reviewed: Jan. 17, 2011

I am rating the recipe as written 4-stars - but with a few minor changes it quickly becomes a 5-star recipe! I made the following changes: 1 tsp granulated garlic instead of 2 cloves (non in the house), chicken broth instead of veggie, 2 tsp cumin, only 1 can of black beans, plus added 1 can of corn (drained) and 1 can of Rotel tomatoes (undrained). My husband loved it and has asked that it be added to our menu on a regular basis. We used it as a burrito filling, a quesadilla filling, and a stand-alone dish. I also added extra chicken broth to some of the leftovers and made it into soup. The mixture would also be good on top of nachos or combined with chicken and cheese to make a casserole. Cheese and/or sour cream are good compliments. Next time, I will lower the cayenne to 1/8 tsp (the Rotel adds enough heat for my taste) and use 2 cans of beans (black, pinto, and kidney would all work well in this dish).

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It's Chili by George!!

Reviewed: Jan. 17, 2011

My family and our guests loved it! I added an additional 2 cans of beans (for a total of 4: dark red kidney, light red kidney, white kidney and pinto - all drained and rinsed). Also, I used approximately 46 oz of diced tomatoes (undrained) in place of the tomato juice and one 14.5 oz can of tomato sauce plus one 14.5 oz can of spaghetti sauce for the 29 oz of tomato sauce (using what was in my pantry). Because of using the spaghetti sauce, I omitted the sugar and oregano. I browned and drained the beef then combined all the ingredients in my crock pot and cooked on high for about 3-4 hours. The chili was delicious as made and also over elbow noodles for chili-mac. When I make it again, I will continue to use the diced tomatoes in place of the juice as we were very happy with the consistency with my alterations. Next time, I may add one more can of beans (for a total of 5) as there was plenty of room in the beef/tomato/bean ratio and it helps to stretch the budget! Looking forward to freezing the left-overs for a fast dinner when the baby comes!

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Robbi's M&M Cookies

Reviewed: Dec. 4, 2010

This is very similar to the recipe my mom has always used for M&M cookies - except hers uses 2 tsp vanilla and only 2 1/4 cup flour. The cookie is typically flat, crispy, and chewy - not at all cakey - just the way I like them! The full tsp of salt can be a bit overwhelming in the batter - but mellows once cooked and helps to balance the sweetness of the M&Ms. I have made this with shortening (with mom growing up) and with butter (today - on my own with no shortening in the house)...and they are great both ways! Looking forward to introducing this Christmas tradition to my 3-year-old son this year!

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Creamy Vanilla Pudding

Reviewed: Nov. 29, 2010

Not sure why but this pudding didn't thicken up for me. Followed the recipe except to temper the egg mixture. I guess I needed to cook it longer and not adhere to the 1 minute directions. I'm not a fan of warm pudding so I put it in small dishes and placed in the fridge (as per other similar recipes). It has been in the fridge for over an hour and it's still very runny. The flavor is good - guess we'll drink it! Will try again - cooking it longer and maybe increasing the cornstarch.

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Pumpkin-Oatmeal Raisin Cookies

Reviewed: Nov. 19, 2010

These were good - tho my husband liked them more than I did. The pumpkin flavor doesn't really come through as much as I'd hoped. For the last batch, I added some chocolate chips to the batter (my preference, I love pumpkin and chocolate chips...DH doesn't) and, of course, I enjoyed them more than the recipe as written. Overall, a nice cake-y cookie.

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Spiced Caramel Pear Jam

Reviewed: Nov. 12, 2010

This dark caramel-colored jam thickens easily and sets up without much effort. By far one of the easiest jams I have made. Although I am unaware of the originator of this recipe, I am very thankful for it and hope that they are honored to share it with the chefs of allrecipes. I used 4 different types of pears for my puree in an effort to create a deep and complex medley of flavors which proved to be a great success! I can't wait for others to try it and share their experiences too!

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Butterscotch Cream Pie

Reviewed: Oct. 26, 2010

I was hoping that this would be like my grandma's recipe - and it was similar, but not the same. Overall, the recipe is good - the texture is nice. It is not overly sweet - in fact if I were to make it again, I would probably add 1/4-1/2 cup of brown sugar as I like my Butterscotch Pie really sweet. I followed the ingredients exactly and only changed the process (I did not use a double boiler - just used a pot and stirred the whole time - tempering the eggs and adding them at the appropriate time.) I took the pie to a party and everyone liked it. My custard did weep a bit, and the meringue shrunk and wept (although it was touching all around) so it was not pretty - but tasted good!

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Cottage Cheese Chicken Enchiladas

Reviewed: Nov. 7, 2008

This recipe helped me re-invent some left-overs! I used left-over pot roast in place of the chicken...it was fabulous. I can't wait to try this as-written, with chicken. I was also short on time so I layered the items like a lasagna...and it worked out fine.

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Teriyaki Pork Tenderloin

Reviewed: Oct. 10, 2008

Although I'm not a big fan of pork, I liked this recipe and DH and friends couldn't get enough. I grilled it - yummy! Will be repeating again SOON!

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Strawberry Spinach Salad I

Reviewed: Jul. 26, 2008

My new favorite salad - and the dressing is wonderful for other salads too! I followed the ingredient list and amounts as written but put it together a bit differently. I used my vita-mix (blender) and put the sugar, worchestershire (sp???), paprika, onion, and vinegar in the container - then slowly streamed in the oil (I used a canola blend cause it's all I had) with the blender on medium. Then I transfered it to a small container and stirred in the poppy and sesame seeds. This really incorporated the ingredients and the dressing takes days to separate (and even then it's only a little bit). I also used a head of leaf (Romaine the second time I made it) lettuce with the spinach and used a whole container of strawberries and eyeballed the almonds (probably used way more than called for - but was yummy). I did not tear/cut the spinach but left "as is" from the bag. It was a hit at the picnic I took it to. We had to travel several hours to get there so I kept the cleaned, dried, and torn lettuce in a zip top bag. I cleaned and cut the strawberries and kept separate. Then I was able to put everything in the cooler and assemble the salad just before serving. The leftovers did not keep - got very wilty very fast!

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Good for You Greek Salad

Reviewed: Jul. 26, 2008

What a WONDERFUL way to enjoy summer veggies - took me back to my summer in greece! I used grape tomatoes (my favorite), sweet onion (only a little - not a big fan), and did not peel the cucumber (cut into thick slices then quartered). I also ommitted the olives. The dressing is great - I made it ahead and kept it separate until ready to serve. Left-overs aren't the best because the cucumber tends to get mushy. I made it for a party last weekend and plan to make it again this weekend - just for us! I can't wait until my "home grown" tomatoes are ready!

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To Die For Blueberry Muffins

Reviewed: Jul. 5, 2008

Yummy! My friend made these a couple weeks ago and shared. I made them today and used about 1 1/4c - 1 1/2 c blueberries...which made them even better! The topping is a lot and makes a hard "shell" if totally covering the muffin (a tasty shell - don't get me wrong) but next time I'll probably use 1/2 the amount of topping and maybe put the other half right in the muffins to keep the flavor. This is a great basic recipe and will work well for additons/substitutions with spices and fruits.

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Ice Cream Sandwich Desserts

Reviewed: Jul. 5, 2008

Made this for the 4th of July and everyone loved it. A great basic recipe that can easily be built upon. Next time I would use a large container of cool whip, add some peanut butter, and maybe some chopped snickers.

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Creamy Chicken and Wild Rice Soup

Reviewed: May 15, 2008

Loved it!! I followed several other reviewers suggestions...adding carrot, onion, and garlic...using fat free half and half...only 1/2 cup flour...6 T butter (1 T to sautee veggies and 5 T for roux)...all canned fat free low sodium chicken broth. I also used canned chicken breast. It was a little salty for my tastes so next time I won't add any to the flour. Really hit the spot on a cool spring day with hayfever kicking into overdrive!

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Sausage Barley Soup

Reviewed: Feb. 28, 2008

Loved this soup!!! I used turkey sausage (removed from casings cause I couldn't find bulk turkey sausage) and doubled the barley, italian seasoning, and garlic as I like hearty soups with intense seasonings. I used four 14 oz cans of chicken broth. I also thawed then drained the spinach before adding it to the soup. With the left-overs, I tried adding a chunked up baked potato (skin removed) and it was very tasty - my husband said it was very close to the Zuppa soup at Olive Garden. The second day of leftovers I added a scoop of leftover mashed potatoes which made it creamy. My favorite was the first day without the addition of the potatoes but it's nice to be able to easily re-invent leftovers. Especially with the ease of using a crockpot, I will be making this again SOON!

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