LUVJEZUZ Recipe Reviews (Pg. 1) - Allrecipes.com (1267825)

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Creamy Banana Bread

Reviewed: Jul. 26, 2010
EXCELLENT. Tender, moist, wonderful banana flavor. I omitted the brown sugar mixture in the middle, because i didnt want it. i made in a traditional loaf pan, and it was a nice large loaf. Delicious! thanks
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Creme Brulee French Toast

Reviewed: Jul. 10, 2009
I make this for my MOPS (young moms) group at church. It's wonderful!!!! I use that thick Texas Toast (Winco carries a maple-flavored) and cut the crusts off. Don't use plain, thin bread--it won't do. Also, I leave out the Grand Marnier...you can add more vanilla or sub Wilton's butter flavoring, if desired. If possible, let bread come to room temp before baking. Oh yes, and I recommend using a glass pan, and not a metal pan-the caramel bottom gets too hard in a metal pan.
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Sauteed Apples

Reviewed: Oct. 20, 2008
Love these! I double the sauce...not enough for me. These are very similiar to Boston Market's apples. Thanks!
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2 users found this review helpful

Fruit Pizza I

Reviewed: Oct. 20, 2008
Very much a crowd pleaser. Very refreshing in summer!
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Judy's Strawberry Pretzel Salad

Reviewed: Oct. 20, 2008
What could be better? I recommend crushing the pretzels well. EXCELLENT!
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Sour Cream Apple Pie Deluxe

Reviewed: Oct. 20, 2008
I LOVE THIS. Rave reviews. I use 3 cups of apples (granny smith) for a deep dish pie crust. Use 2/3 C flour and 1/3 C butter in topping and came out AMAZING. thanks!
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Lemon Zucchini Bread

Reviewed: Oct. 20, 2008
Very enjoyable. Thick, dense and moist. Loved the lemon addition.
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Homemade Pancake Syrup

Reviewed: Oct. 20, 2008
Good, but still in my view not Mrs. Butterworth's.
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Zucchini Bread VI

Reviewed: Aug. 25, 2008
This is very good. I have never made zucchini bread before, and since I love lemon, I decided to give this a try. Loved it! The lemon flavor could have been even stronger for my taste, but otherwise this was excellent.
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4 users found this review helpful

Baked Oatmeal II

Reviewed: Nov. 24, 2007
LOVE THIS. I leave out the cranberries, because I don't like them. This was a hit at my Mothers group--would highly recommend.
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2 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Sep. 2, 2007
5 stars isn't enough. AMAZING. Moist, tender, tasty. I made with the exact recipe ingredients, but I didn't mix in the blueberries. Instead I coated them with flour and then spread them evenly in the middle layer, along with the cinnamon and sugar. Topped with rest of blueberries not put in middle layer and then sort of pushed them into the batter with a knife. Then topped with rest of cinnamon and sugar mix. The whole family LOVED this. I'm a cake decorator, and I have picky eaters who are used to eating the best, most moist cakes, and they LOVED this!! THANKS
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23 users found this review helpful

Blueberry Cream Cheese Pound Cake II

Reviewed: Sep. 2, 2007
5 stars isn't enough. AMAZING. Moist, tender, tasty. I made with the exact recipe ingredients, but I didn't mix in the blueberries. Instead I coated them with flour and then spread them evenly in the middle layer, along with the cinnamon and sugar. Topped with rest of blueberries not put in middle layer and then sort of pushed them into the batter with a knife. Then topped with rest of cinnamon and sugar mix. The whole family LOVED this. I'm a cake decorator, and I have picky eaters who are used to eating the best, most moist cakes, and they LOVED this!! THANKS
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Chicken Enchilada Casserole I

Reviewed: Aug. 24, 2007
To make this for two toddlers in my family, here's what I did (I made in an 8 by 8 square pan), because there's only 4 of us 1 can of diced tomatoes DRAINED, about 10 oz of MILD enchilada sauce, 1 can of cream of chicken, dash or two of both onion and garlic powders, 2 cooked and diced chicken breasts. I omitted the chilis, and chili powder. Like someone else suggested, I saved about 3/4 cup of the sauce BEFORE I added the chicken so that I could put the sauce on the bottom of the pan and on the very top layer, on top of the last layer of tortillas I put on. Also, I used grated cheddar cheese ,not the american/velveeta. I give this 5 stars this way. It's mild enough for toddlers, but still has enough flavor for adults.
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Cream Cheese Bars II

Reviewed: Jun. 14, 2007
Made these and my husband told me that I had been holding out on him for this great breakfast/dessert item. I use 1 1/2 blocks of cream cheese tho to make a slightly thicker middle. Use the full 1/2 cup of butter.
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4 users found this review helpful

Cream Cheese Squares

Reviewed: May 6, 2007
I've made these before and I usually add one whole egg to the cream cheese mixture. These are a great thing to take to a breakfast or brunch potluck. LOVE THEM!
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Lemon Square Bars

Reviewed: Apr. 22, 2007
Another UPDATE--last night I made these in an 8 by 8 pan. I halved the recipe that I had increased by 25% already. If you make in an 8 by 8 pan, I recommend these measurements: 1 1/4 cups flour, 3/4 cup powedered sugar, 1/2 cups plus 2 TBSP melted butter. For filling I used 2 and about 1/2 eggs (if you can separate and egg into halves, otherwise 2 will be ok too), 1 1/4 cup sugar, 1/2 plus 1/8 tsp baking powder, 1/2 plus 1/2 TBSP flour, 1/3 cup plus 1 TBSP and 1/2 tsp lemon juice PLUS the zest of 1 lemon. I know this sounds like a lot, but they really do work well. For the crust, bake at 315, but only until the crust is still soft. It should still look slightly raw in the middle. Bake the crust plus filling for about 40 mins in the 315 oven. Seriously, these are SO AMAZING, I could eat the whole pan. Baking them this way keeps the crust soft and not brick hard. Good luck! UPDATE--shortbread crust is only hard if refrigerated. I do not recommend storing these in the fridge. Keep them on the counter and they will be fine. Love the flavor, and as suggested by someone else, I increased whole recipe by 25%. HOWEVER, the crust never browns, and so I kept waiting for it to do so, and as a result the shortbread crust was like a ROCK. As a warning, do NOT cook the crust more than 15 mins in a 315 degree oven. Do NOT wait for it to brown. In fact, if I did it again, I might cook the crust 10 mins only.
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Apple Crisp II

Reviewed: Nov. 8, 2006
Very tasty. I think better as it sits a little. Make sure to PEEL and slice the apples very thin. I used an apple corer and slicer and cut those slices in half, but they were still not thin enough. About 1/8 inch would be good. Also, I would recommend adding a tsp or two of pure vanilla extract to the water for a little more flavor. I made a half recipe, but still used the full amt of topping, and it was slightly too much, but better too much than not enough. Also, I used 1/8 cup of water, but I think 1/4 would have been better, as it was a little dry for our tastes. Probably had dry Granny Smith apples though.
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Strawberry Dream Cake I

Reviewed: Jun. 18, 2006
I made this for my husband for Father's Day, and it got RAVE reviews from all. Simply loved it. I was a little concerned at first, thought I had overcooked it, but it was just fine. Not sure about making this in a 9 inch pan, I made two 8X2 inch pans, and it was barely enough. I used standard Wilton pans, which are a little higher than those you can get at most retail stores like Target etc...so maybe that's why. I would not recommend a 9 inch pan. I also mashed the cr. chz b4 adding it to the melted chocolate mixture, and it was fine. Let the choc mixture cool and then add the cool whip. however, it's still runny and will not spread. don't even try. this is the type of stuff you pour on and let it drip down the sides. Also, I only made 1/2 of the frosting mix, which was enough for the two 8 inch cakes with some in middle and some on top. overall, really moist, great, unique cake!
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Texas Sheet Cake II

Reviewed: Jun. 14, 2006
Been making cakes for years. About once a year or so, I try a scratch cake, just to remind myself why I stick with Duncan Hines. This cake was moist, but barely tasted like chocolate. Also, I baked it in two 8x8 pans, and it was barely enough. Not sure how you could make it in a large sheet pan, as the cake would be so thin. Frosted with cream cheese II frosting from this site. It was better the second day, but I think I'll pass on this one.
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Ultimate Twice Baked Potatoes

Reviewed: May 31, 2006
Been making these for years...my mom used to make them when I was a kid, and now I make them for my family. TIP-if you want to speed up cooking, cook for about 15 mins in microwave and then cook rest of way in 400 degree oven. You have to cook in oven to be able to have the skins crip and tough enough to withstand scooping and filling! Also, in a pinch you can always use those Bacos instead of real bacon :-)
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13 users found this review helpful

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