Texastwinkie Recipe Reviews (Pg. 1) - Allrecipes.com (1327183)

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Apple Squares

Reviewed: Oct. 9, 2011
I doubled the recipe and used margarine instead of butter and didn't use walnuts. I used 1 T. of brown sugar, 1 T. of white sugar, 1/2 tsp.of cinnamon and 4 T. of finely chopped pecans for the topping. Baked 25 mintues at 350, turned the oven off and left the pan in the oven for an additional 5 minutes. Drizzled with a simple galze of melted margarine, milk, vanilla & powdered sugar. Very nice texture, moist and tasty
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Honey Mustard Grilled Chicken

Reviewed: Jul. 10, 2011
I grilled tenders and hindquarters, next time I'll stick with the chicken tenders, they're so much easier and cook quickly. Nice mild flavor!
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1 user found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: Jul. 5, 2011
Pretty good! I liked it but it did not go over well with my family.
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3 users found this review helpful

Jim's Cheddar Onion Soda Bread

Reviewed: Mar. 22, 2011
I followed the recipe to a T and didn't enjoy it at all. Looked like a cheddar bay biscuit on steroids. Flavor was very bland. Guess soda bread isn't my fav.
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8 users found this review helpful
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Stuffed Chicken Valentino

Reviewed: Jan. 27, 2010
I tried this with a few modification and it turned out devine. I marinated 3 chicken breast in lite Itailian dressing for about an hour. I used about 2-3 tsp. of dried parsley in place of the chives & mixed it with the parmesan cheese. I was out of mozzarella but used an Italian cheese blend in it's place. Prepared as directed but had a little cheese left over since I only prepared 3 breast, sprinkled the leftover cheese on top of the chicken and added a few sprinkles of dried red bell pepper/garlic blend . Didn't use any salt as I felt that the jarred roasted red peppers and Italian dressing added enough sodium. Looked great and tasted wonderful.
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8 users found this review helpful

Anniversary Chicken I

Reviewed: Jan. 27, 2010
Good but not a 5 star.
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1 user found this review helpful

Pumpkin Crumb Cake

Reviewed: Jan. 3, 2010
Delish! We enjoyed this more than pumpkin pie! I followed the recipe as is with the exception of baking it in a 9 inch spring form pan. I think it fills the pan perfectly and makes for a thicker layer of the pumpkin filling. Baked as directed but cooked it an additional 15 minutes at 325 since I went with the springform pan. Presentation was good,taste was yummy and everyone from young to old loved it. I'll be making this next year rather than our traditional pumpkin pie. It does taste great with whipped topping!
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2 users found this review helpful
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Peppermint Bark

Reviewed: Dec. 22, 2009
I used a 12-ounce bag of semi sweet chocolate chips melted with 2 tsp. of shortening. Poured it into a prepared 11 x 7 pyrex dish, popped into the refrigerator to allow it to set. While that was setting I melted 14 ounces of Bakers Premium White Chocolate (1 oz per square), I did not use shortening in the white chocolate. I crushed 12 candy canes and set them aside. Removed semi sweet chocolate from the refrigerator and poured the white chocolate on top, spread it out and sprinkle the crushed candy canes on top. Very lightly patted the candy into the white chocolate layer. Returned it to the refrigerator to set up. I didn’t use peppermint extract, just allowed it to get its flavor from the candy. The layers will separate if handled to much so take that into consideration if you plan on giving it as a gift and take extra care with packaging. Looks very pretty and festive! Taste good too!
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Out of this World Turkey Brine

Reviewed: Dec. 20, 2009
I've tried other brine recipes but decided to try this one because it was less complex and more economical. The only changes I made was using apple juice in place of some of the water (maybe about 4-6 cups). After brining, I dried the bird, mixed 2 stick of butter with dried parsley, savory, rosemary and sage and rubbed it under the skin and put the remaining on top of the breast. I cooked the bird in a foil pan on my Big Green Egg at 325. Full load of lump with some nice big chunks of mesquite, cooked indirect using a plate setter and a pizza stone. I loosely drapped the bird with foil about an hour into the cooking process to control browning. Baste the bird ever so often & cooked until the breast reached 190. Beautifully browned, tender and tasted great!
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2 users found this review helpful
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Royal Icing II

Reviewed: Dec. 16, 2009
Good basic Royal Icing. I did add a little almond extract and added additional water to achieve the consistency I needed.
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1 user found this review helpful
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Homemade Vanilla Extract

Reviewed: Dec. 16, 2009
I stumbled upon a Vanilla Extract recipe years ago and have always wanted to try it; most recipes seem very similar to one another. I used a 1.75 liter bottle of Svedka and 25 Madagascar Vanilla Beans that I purchased from Beanilla along with some small bottles to bottle my extract for gift giving. The beans were very plump and seemed to be very nice quality. I split them and scraped out the seeds and placed seeds and beans into the 1.75 liter bottle of Vodka to age for 3 months, stored it in a dark area and gave it a little shake about once a week. After it aged for 3 months, I filtered it through a gold coffee filter to separate the seeds and bean fibers from the liquid, Don’t discard the beans, save them to place into the individual bottles. Gold coffee filters can be found at Walmart for about $5, they are very fine and make an excellent filter and they don’t absorb the extract. I placed one vanilla bean into each bottle so that it will continue to strengthen in the months to come. Used a small funnel to fill each individual bottle, added my custom labels, a gift tag and bow and I have a wonderful little gift to give to family and friends. I filled 10, 4 oz bottles and 1, 8 oz bottle and had about a cup of extract left over that I saved for myself. I would recommend using a 4 oz bottle; it seemed the perfect size for gift giving.
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Ginger Snaps II

Reviewed: Oct. 9, 2009
Loved them! I added a little extra cinnamon and ginger at (1/4 tsp each) to give them just a teeny extra spice. Figured my non-ginger snap eating family might be pushed to the limit if I went any stronger. I baked them for 9 minutes on a parchment paper lined baking sheet. The appearance, texture and flavor was wonderful! Enjoyed with a glass of ice cold milk!
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2 users found this review helpful
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The Old Boy's Strawberry Pie

Reviewed: Jun. 25, 2009
It looks beautiful, smells wonderful and the taste is exceptional! The only changes I made were to add a pinch of cinnamon along with the nutmeg. Perfection in a pie!!!
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1 user found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Jan. 6, 2009
Yum! I could eat these as an entree! They are best grilled but I have cooked them in the oven a couple of times with good results.
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Cranberry Walnut Relish I

Reviewed: Jan. 6, 2009
Loved it!
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Jackie's Sausage Soup

Reviewed: Dec. 12, 2008
Didn't really care for it. I thought it lacked flavor.
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Chicken Enchiladas I

Reviewed: Dec. 5, 2008
I grew up on TexMex and authentic Mexican food and this just did not cut it . I decided to prepare this dish because of the high ratings. I was very disappointed in it. I only managed to eat one bite and decided to opt out and go with a sandwich for dinner.
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Pepperoni Bread

Reviewed: Nov. 19, 2008
This was so easy to make and everyone loved it! I didn’t measure any of the ingredients, I just added the amount of cheese, pepperoni and seasoning that I wanted. I think it would be good with a few black olives and fresh mushrooms added to it. I forgot to brush the inside with egg the first time I made it but tried the egg on the inside the second time. Really didn't see any difference in the outcome so the next time I will forego the egg wash on the inside. I brushed the outside with an egg wash and baked it for 20 minutes, removed it from the oven and brushed it with a mixture of melted butter, garlic salt, Italian seasoning and Parmesan cheese. Returned it to the oven and continued baking for the remaining 20 minutes. Dipped in a jarred pizza sauce and served with a nice salad this makes a nice “simple” meal. Kids loved it as well as the adults. One recipe is plenty for mom and the kids but if dad’s home you might want to make 2.
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4 users found this review helpful
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Beth's Chocolate Chip Cookies

Reviewed: Jan. 20, 2008
This cookie taste as good as it looks. Texture and appearance was good. Mine didn’t have the “cakey” texture that some bakers mentioned. The dough did not need to be chilled. I baked them on a parchment-lined aluminum baking sheet and had excellent results.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 20, 2008
This recipe still leaves me searching for the "perfect" chocolate chip cookie recipe. This was just average in appearance and taste and they were very greasy. The do remind me of the Toll House recipe. I baked large cookies as suggested and I also baked smaller cookies using a small cookie scoop. The smaller cookies needed a 12 minute bake time in my oven.
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Displaying results 1-20 (of 34) reviews
 
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