sheila.m Recipe Reviews (Pg. 1) - Allrecipes.com (13088934)

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Peanut Butter Fudge IV

Reviewed: Oct. 16, 2008
This fudge has great taste but like someone else commented, mine was also like taffy consistency. Like i said, the taste of it was on point but was too messy and taffy-like to eat.I'd really like to have an easy peanut butter fudge recipe so If anyone can tell me what i may have done wrong i'd appreciate it! shelettm@yahoo.com
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Slow Cooker Pulled Pork

Reviewed: Sep. 11, 2009
This came out sooooo tasty and who would've thought rootbeer?! I used 4 pounds of tenderloin, (1) 20 oz. bottle of rootbeer,and after draining added 2 bottles of walmart brand honey BBQ sauce. I then added some dashes of hot sauce, salt and pepper, onion powder, and chili powder. This was so easy and so very tasty! I will make many more times!!!!!
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Apple Crisp II

Reviewed: Oct. 30, 2009
This was a delicious and easy recipe!!! I used the tip from another review and used 1/4 cup water and double the topping. I used granny smith apples and tossed them in the flour/sugar/cinnamon mix before spreading them in the pan. Once in the pan i then sprinkled the water over the apples. I also used nutmeg and instead of the melted butter i used cold butter and cut it into the topping mix to ensure a crumbly topping and it worked great!!!! Hope my tips helped!!!!! I will make this recipe again~it was flawless!!!!
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Pumpkin Roll II

Reviewed: Aug. 24, 2011
My first attempt at this and the roll cracked and split upon rolling it. Attempt #2 was a million times better. Here's what I changed: reduced baking soda to 1/2 tsp. and added 1/2 tsp. of baking powder. Instead of using the towel to roll the cake up, I just used the parchment paper. I first sprinkled some powdered sugar on top of the cake, slid it off the baking pan, and rolled! Voila! It was awesome, easy, and delicious!I opted to leave the walnuts out of the cake but added them to the filling as someone else did and it was wonderful! Thanks for the recipe and I hope this helps!
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16 users found this review helpful

Pumpkin Fudge

Reviewed: Sep. 27, 2011
This is a terrific recipe! I'm far from an expert fudge maker, but I had no trouble making this. I read some of the other reviews and I can't figure out why anyone would have a problem with this fudge setting-mine set almost immediately after being poured into the pan. Follow the directions EXACTLY and you'll have no problems. I have a candy thermometer but I trusted the recipe and it was perfect. I used the whole bag of white chocolate chips as some others suggested and for my taste, it took away from the pumpkin flavor. Definately follow the ingredients and directions just the way it is and you'll love it!
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4 users found this review helpful

Cream Cheese Mints

Reviewed: Oct. 22, 2012
This was an awesome recipe! they taste like the inside part of a peppermint patty! I made multi-colored teddy bear molds and regular white discs with the fork tine "design" on them (tried to post pictures on here but it didn't work). These mints couldn't be any easier and the taste is so melt-in-your-mouth delicious! I double the recipe just so that I didn't have half a cream cheese block sitting around and I'm glad I did because the kids, and my hubby (okay, and me too) devoured them in a heartbeat! these will be given as Christmas gifts this year because they are that tasty and that easy to make! I let mine dry overnight and I turned them 1 time thru the drying process. Also, if the "dough" gets too sticky, just add a bit more powdered sugar. I found that if I scooped some out and placed it on the wax paper, it was easier to mold when I was done scooping & back at the beginning to my 1st ball. After molding the last ball into the round shape, I went back to the beginning again and imprinted with the fork tines and didn't need any excess sugar on the fork because the mints had kind of crusted diminishing the need to use sugar to keep the fork from sticking. I used the sugar to make the teddy bear molds but after tasting the two, I actually like the non sugared mints better (they really tasted much smoother and creamier without the extra sugar). I will continue to make them both ways-the kids really enjoy the molded mints! Thank you so much Diane for sharing this!10stars!!!
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1 user found this review helpful
Photo by sheila.m

Robbi's M&M Cookies

Reviewed: Feb. 1, 2013
This is an AWESOME M&M cookie recipe!!! I wish I could give it 10 stars. I did modify and did 1/2 cup butter and 1/2 cup shortening and they didn't spread hardly at all. I fell a little short on the M&Ms and I only had 1 cup so to make up for the loss I added semi-sweet choc. chips, white choc. chips, and some chopped pecans and whoa was that cookie out of this world! It would have been just as great if I would have had just the M&ms in the correct amount. I use this site all the time and I am telling you that this is a great recipe just change the shortening to butter and shortening. I'm gonna try to add my pic to the bunch so ya'll can see how mine turned out with the changes I made.
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2 users found this review helpful
Photo by sheila.m

Caroline's Chocolate Fudge Frosting

Reviewed: Apr. 20, 2014
If you're looking for a chocolate fudge frosting, this is it!!! I added extra powdered sugar and a little less milk to get it to a thicker consistency for my liking but left everything else the same. It will thicken as it cools but I found that even after I gave it time to thicken it still wasn't the thick consistency my family likes but not a big deal to fix ;) This has a wonderful taste and you won't be disappointed! Also, look for my pic I added with this frosting recipe to see the consistency I used and so that you can see for yourself how awesome it really is (my photos are #30 and #31).
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Photo by sheila.m

Easy Sugar Cookies

Reviewed: Aug. 23, 2014
A really great sugar cookie recipe! Like another poster had put it, I too was looking for a good sugar cookie recipe. I've tried so many and they would most of the time be way too thick or just as flat as a pancake no matter what i tried. I would like to add that I used margarine for this recipe (country crock) and it turned out just fine. I also just plopped the dough onto the sheet rather than roll it and it made the pretty cracks in the cookie. I tried rolling the dough and giving it the tiniest pat and they didn't turn out as good looking so I suggest stick with the plopping, haha. I made half the batch plain for the kids and the other half snickerdoodles. I'm going to add my picture of the snickerdoodles so keep and eye out for it ;) This was a nice, light, not-too-sweet cookie and I had the dough made and on the cookie sheet before the pre-heat oven beeper went off, lol! Give it a try!!!
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