kpfamily Recipe Reviews (Pg. 1) - (12651239)

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Pumpkin Crumb Cake

Reviewed: Nov. 23, 2011
Perfect! The crust I did exactly as the recipe states, but for the filling I only had 30oz cans of the pumpkin pie filling (not the pure pumpkin). I added the three eggs to this and omitted the sugars and spices. This filled the 9x13 perfectly, it was nice and thick and set up perfectly. Absolutely no problems with it being too thin like other users noted. I was able to cut them into small bars for my daughter's class Thanksgiving treat and they were a huge hit. Thank you! Wonderful, easy fall dessert :)
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Easy Cheap and Yummy Casserole

Reviewed: Nov. 21, 2011
I was looking for a way to use up leftover baked beans from a picnic when I came across this recipe. I love how the combining of such simple and familiar foods is what really makes this recipe unique. We all loved this and I will be making it again. The kids and husband topped theirs with shredded cheddar, though it is not necessary. I did not need to bake it as long as the recipe said. Very filling and yummy, thank you!
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Old-Fashioned Frozen Vanilla Custard

Reviewed: Jun. 3, 2011
I adapted this by using vanilla coconut milk to make it dairy-free. This has gone a long way to satisfy my pregnancy ice-cream cravings, it is so much richer than soy or rice ice cream. I made a double batch, just used the coconut milk for both steps, replacing the half and half and cream. I would love to try this in an ice cream maker, I made it the way the recipe said, using a pan in the freezer. The best, however, was after eating the first half of the batch the original way, I used the second half to make strawberry frozen custard. I pureed probably 1-1 1/2 cups strawberries, and added in the rest of the custard (1 batch, slightly thawed). I processed it until it was ultra smooth and the consistency of a thick milkshake, then put it back in the freezer. I loved the consistency and flavor...I will probably process each batch this way after freezing from now on, whether adding fruit or not. It just made it so much smoother and more of an ice cream consistency. I am sure if I would invest in an ice cream maker, this step could be eliminated, but until then it is worth the extra step!
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Cheese Potato Puff

Reviewed: May 26, 2011
This is a recipe that I had lost years ago and I am so happy to have found it! I almost forgot about it! I always add more cheese and salt, also garlic. Crumbled bacon on top is amazing, also you can add a couple dollops of sour cream, chopped chives, etc. There are many possibilities! This dish is great when prepping a big can make it earlier in the day and just put it in the fridge until you are ready to bake it. Makes clean up and last minute prep so much easier than mashed potatoes. An indulgent twist on a classic and everyone loves them!
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