BEDRESTMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1313601)

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White Chocolate Raspberry Cheesecake

Reviewed: Feb. 24, 2012
This is excellent. HOWEVER...I just never use white chips, as they are not chocolate, but rather artificially flavored chips. I prefer real white chocolate, (make with cocoa butter.) I used 12 oz. of bar white chocolate. (Ghiaradelli is what the store had.) The flavor is so much better. I also use chocolate Teddy Grahams for the crust. I have used T.G.'s before, in their honey and cinnamon flavors, as well. They are so easy to crush in the food processor. I also use the water bath on the shelf directly below the pan.
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3 users found this review helpful

Warm Mexican Corn Dip

Reviewed: Dec. 9, 2011
This dip is quite good, but the fat count is just off the charts...2 sticks of butter! Yikes! Here's what I do: I used just 1/2 stick of butter, (unsalted,) and I also use the lower fat cream cheese, (Neufchatel.) I also put the canned tomatoes into the food processor and pulse it a bit, to chop up the tomatoes, and give more consistency to the tomatoes when they are in the dip. I use frozen corn, as other do. I just zap it in the micro for about a minute or two. If you can't find white corn, yellow frozen corn works fine.
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24 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Jan. 12, 2011
Great flavor. I sauteed a chopped shallot in oil, then browned the chops in the pan. I removed them to a plate, and added the butter to melt, then stirred in the b.sugar, cinn, and nutmeg. Added apples back to the pan, coated them well, and then put the chops back into the pan, covering them with the apple sauce. I covered the skillet, and baked @325 for 45 min. PERFECT. The only thing I will do next time is to remove the chops just before serving, and pour the gravy into a oil-separator. Then add back to the pan, and thicken it up a bit. THEN...wow...hard to beat! My family loved it!
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11 users found this review helpful

Modenese Pork Chops

Reviewed: Jan. 3, 2005
This is basically the same as my usual pork chop recipe. However, I use marjoram and basil instead of rosemary. Fresh herbs are much better than dry. Also, I use a meat tenderizer to pound the herbs and fresh black pepper into the chops before browning them. This seems to make a big difference. If you are a garlic fan, use more...I always do. I wait and pour the wine in before simmering, using the wine to deglaze the pan...yum! Use enough to cover the bottom of your pan. I also usually thicken the sauce so we can have it with pasta or potatoes. It's heavenly.
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10 users found this review helpful

Brunch on the Bayou

Reviewed: Jul. 30, 2004
This is SO similar to something I make called "Three Cheese Breakfast Bake." Mine has 1/2 # sharp cheddar and 1/2 # swiss, instead of the Monteray Jack, and cubed ham in place of the sausage. We prefer fresh chive to red pepper. Go ahead and experiment! It's a great recipe!
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5 users found this review helpful

Chocolate Pretzels

Reviewed: Dec. 16, 2003
These are a new family favorite, but we are using the Hershey's "HUGS" kisses, which are the striped white and milk chocolate. They look really neat, and you get the taste of both chocolates in the pretzel!
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3 users found this review helpful

 
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