CAREYBUG Recipe Reviews (Pg. 1) - Allrecipes.com (1337862)

Three-Cheese Spaghetti Bake

Reviewed: Nov. 6, 2006

I too thought it needed more sauce. I thought it was good, but my husband loved it- so I will be making it again (with more sauce!). I did not have Romano cheese on hand- so I substituted an Italian cheese blend I mixed with a package of mozzarella. I also omitted the parmesan all together since my husband doesn't like it.

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Banana Bars

Reviewed: Jul. 7, 2005

Surprisingly good considering there are no eggs. I didn't even use any frosting..just ate it plain..like a banana bread. Yummy! Changes I made: I added some cinnamon, and I used half white sugar and half brown sugar and next time will try using margarine instead of the shortening. A keeper, especially when I have an over-ripe banana just sitting around.

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Golden Sweet Cornbread

Reviewed: Jan. 16, 2005

EXCELLENT!! I added a bit more cornmeal and reduced the sugar. The flavor was terrific and I had to force myslef to stop eating it or I would have eaten the whole thing. I also used a large castiron skillet.

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Pumpkin Cake I

Reviewed: Jan. 16, 2005

I took the advice of others and used 1/2 cup unsweetened appleasuce and 1/2 cup oil to cut back on the fat. And I also used 1 cup Splenda and 1 1/2 cups white sugar. Other than those 2 changes- I followed the recipe exactly. It turned out nicely--not too sweet- but great with confectioners sugar on top. I love pumpkin and I will use this recipe again.

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Tina's Shortbread Chocolate Chip Cookies

Reviewed: Dec. 31, 2004

A good cookie- but I prefer a true shortbread cookie without the chocolate chips. Try a recipe with just butter, flour and sugar...like a Scottish Shortbread recipe. They are delicious.

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Hash Brown and Pork Chop Casserole

Reviewed: Nov. 28, 2004

I followed the advice of others and browned the pork chops in a skillet with some worchestire sauce and seasoned the chops with garlic powder and some all purpose seasoning. I used a bag of simply potatoes hash browns(less than the 2 pounds called for in the recipe) and used less sour cream (reduced fat) and a can of cream of chicken and mushroom. I had no milk so I added some mayo (also reduced fat).AndI used 2% sharp cheddar cheese , but used less of it than called for. I mixed all these together with the potatoes and some onion soup mix. I found the onion flavor to be a bit strong (maybe I used to much). I buried the chops in the potatoes while cooking and I think I overcooked them because my chops were not very tender. I baked for an our and 15 minutes at 350. (Next time I will bake only 45 minutes) My husband said it was good- but definitely not his favorite pork chops dinner I make. (he likes a lemon piccata recipe I make with pork)

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Yogurt Chocolate Chip Cookies

Reviewed: Nov. 2, 2004

A surprisingly good cookie considering it contains NO eggs at all! I substituted 1/2 cup butter for the margerine and shortening, and I used 1 cup all purpose flour and 3/4 cup whole wheat flour, which makes a the cookie a little better for you (more fiber) and also gives it a nice texture. It is a crisp and yummy cookie!

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Jewish Coffee Cake

Reviewed: Aug. 16, 2004

I also used brown sugar in place of the powdered sugar with good results. I even think you could half the topping amounts (nut mixture) and only sprinkle it on the top instead of putting some in the middle AND on the top. There was no need to drizzle the melted butter on the top. If desired- you could simply cut in a small amount of cold butter into the nut mixture and sprinkle it over the top that way. It will produce a crumbly topping. I do this on most of my recipes that call for streusel toppings. Baked mine in an 8x8 pan for 45 minutes with good results. An hour would have been too long.

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Lighter Snickerdoodles

Reviewed: Jun. 27, 2004

A very good cookie. I made mine a little larger and only flattened them slighlty. Still they were done in 8 minutes, so be careful NOT to overcook them. Although the dough is very sticky- I will make them again.

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Chocolate Chip Cookies for Special Diets

Reviewed: May 27, 2004

I also used Brown Sugar Twin for the sugar substitute, eggbeaters for the egg, and Smucker's Baking Healthy for the butter. I added about a half a cup of oats and omitted the nuts. They are very spongy but the taste is acceptable. I am a huge chocolate chip cookie fan, and these don't even come close to the real thing. An OK diet cookie...probably wouldn't make again.

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Oatmeal Chocolate Chip Cookies III

Reviewed: Feb. 17, 2004

I altered the recipe a bit and that may be the reason I didn't get great results. I used half margarine and half light-butter (probably shouldn't use light butter again). The cookies were very flat and had many tiny air bubbles in them (kind of like a lace cookie). I always use parchment paper when baking cookies, it makes it so much easier to remove the baked cookies. I also substituted 1/2 cup whole wheat flour instead of white. I will try this recipe again using all butter. The batter was pretty good considering it didn't have any eggs.

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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 9, 2004

I used half whole-wheat flour and half white flour and light butter instead of regular butter. It had a nice crunchy topping. Next time I might try adding some cinnamon as mentioned by other reviewers. I might also add some chocolate chips to the topping. What's better than chocolate and raspberry!

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2 users found this review helpful

Applesauce Bars

Reviewed: Jan. 31, 2004

I doubled the recipe and made it in a 9 x 13 pan. I used light butter, added 1 cup chopped pecans and 1/2 cup raisins. It is so moist and tender that I decided not to add and frosting...just sprinkle some powdered sugar on top. YUM!

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The Best Chocolate Chip Cookies

Reviewed: Jan. 15, 2004

A good cookie, but I would probably omit the coconut next time and add raisins instead. I'm not a big coconut fan to begin with. Also- the batter became very greasy since butter flavored shortening was used. This wouldn't happen if butter was used. I used walnuts instead of macadamia nuts (didn't have any..and I prefer walnuts). A very good cookie, but I have other recipes I like just as much.

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Egg-Free Low-Fat Oatmeal Cookies

Reviewed: Oct. 10, 2003

I used 1 cup applesauce, 1 tsp. cinnamon and added 1 tsp. vanilla and a large handful of chocolate chips. I also used dried cranberries instead of raisins (didn't have any). They are definitely "fat-free" tasting, but the addition of the chocolate chips made them acceptable. I prefer a cookie that gets crisp on the edges and soft inside- but these don't. They have a spongy texture. Good for dieters!

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The Best Pound Cake

Reviewed: Aug. 24, 2003

An excellent pound cake. I didn't have a bundt pan or tube pan- so I poured the batter into 2 loaf pans (9x4). It still worked well, and the result was delicious! My husband and I ate more than a half a loaf in one sitting. It's dangerously good and I fear I may eat the rest all by myself. A definite keeper.

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 21, 2003

This is a very good cookie, but not the best I've ever made. I added 3/4 cup whole wheat flour to give it more fiber, and the taste is still excellent. My cookies did hold their shape very well also. I don't like recipes when the cookies spread and flatten as they bake.

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Banana Chocolate Chip Softies

Reviewed: Apr. 26, 2003

I enjoyed these immediately after they had cooled, but the consistency had completely changed by the next day. They were soggy and gross. Not a great cookie, but I was looking for a recipe with fewer calories.

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Cathy's Banana Bread

Reviewed: Apr. 26, 2003

I often bake "goodies" and take them to work to share, and this was a big hit! Many asked for the recipe. It's a new favorite.

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Buttermilk Oatmeal Bread

Reviewed: Apr. 26, 2003

I added cinnamon and raisins as suggested by other reviewers. It had a nice, mild flavor, but I prefer a slightly sweeter bread. Also- it seemed to fall apart after cutting it even though I allowed it to cool completly. There are many better bread reipes I've tried in the past.

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