Marlee'sMom Recipe Reviews (Pg. 1) - Allrecipes.com (13386919)

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Marlee'sMom

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Quick and Easy Alfredo Sauce

Reviewed: Feb. 27, 2012
After reading the reviews I added the milk a little at a time to get to the right consistency. I found that adding only 1 & 1/3 to 1 & 1/2 c. of milk was the perfect solution. That way it was not too thin and not too thick, but nicely coated the pasta. That's the only I'm giving it 4 stars - because I had to make the adjustment to the recipe as written. Great flavor and really easy. I also put in some fresh grated nutmeg as I like to do that with cream sauces. I will definitely be making again, with the reduction of milk, in the future!
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Lemon Bars

Reviewed: Jun. 6, 2010
I am rating this based on the ORIGINAL recipe. The crust was perfectly fine, no complaints there, but the cooking time is too high and, like others, even though I left them in for the minimum amount of time, the edges burned and the top was too browned. When I cut in to them the filling was the same height as the crust (not a very good ratio) and had virtually no lemon flavor. I had made these for my home-baking business as part of an order for a graduation party today. I am glad I had bought a lot of lemons to make lemonade, because I ended up doing the entire recipe over again, using the suggestions of others. I really wish I could rate that recipe because it is a winner! I followed what others said and backed down the oven to 350, doubled the sugar and eggs, added WAY more juice, a tad more sugar, and it was DELICIOUS! I don't think you could add powdered sugar to the tops, though as these are so moist it would be absorbed. (Not a problem on the original recipe as they are so dry the powdered sugar goes nowhere.) If you're looking for something just sticky sweet with no lemon flavor and a little crunchy then the original recipe may work for you. But we prefer a lot of lemon flavor and a lot of filling/topping for the crust.
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4 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Jun. 6, 2010
I am rating this based on the ORIGINAL recipe. The crust was perfectly fine, no complaints there, but the cooking time is too high and, like others, even though I left them in for the minimum amount of time, the edges burned and the top was too browned. When I cut in to them the filling was the same height as the crust (not a very good ratio) and had virtually no lemon flavor. I had made these for my home-baking business as part of an order for a graduation party today. I am glad I had bought a lot of lemons to make lemonade, because I ended up doing the entire recipe over again, using the suggestions of others. I really wish I could rate that recipe because it is a winner! I followed what others said and backed down the oven to 350, doubled the sugar and eggs, added WAY more juice, a tad more sugar, and it was DELICIOUS! I don't think you could add powdered sugar to the tops, though as these are so moist it would be absorbed. (Not a problem on the original recipe as they are so dry the powdered sugar goes nowhere.) If you're looking for something just sticky sweet with no lemon flavor and a little crunchy then the original recipe may work for you. But we prefer a lot of lemon flavor and a lot of filling/topping for the crust.
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3 users found this review helpful

Danish Pastry Apple Bars

Reviewed: Jun. 6, 2010
I have never rated a recipe with 1 star before, but I don't think this one deserves more than that. First, the dough was a gloppy mess after adding the egg/milk mixture, so I had to add more and more flour to even get it to roll-out consistency. Second, this calls for 10 apples - WAY too many for a 9x13 pan and the little amount of sugar it calls for. I would say it only needs half the amount of apples (I used Braeburn). Which brings me to the sugar - too little for all the fruit. AND this definitely needs some cornstarch or something in the filling to thicken it up. I was horrified that after baking time I pulled it out of the oven to see that there was boiling apple juice around the sides as that makes a soggy bottom crust. So I had to hold the pan over the sink and tilt it to run all the liquid out and at least a cup of it came out. THEN I was trying to cut and remove the bars (I made them as part of an order from my home baking business for a graduation party today) and it was a nightmare - the crust was slipping off the apples, all the apples were falling out of the center and not staying together, etc. If I had time to make something else and chuck this entire batch I would. It's basically like an apple pie, except the crust is tasteless and the filling not very desireable either. Sorry, will not make again or recommend to others.
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6 users found this review helpful
Photo by Marlee'sMom

Pigs in a Blanket

Reviewed: May 28, 2010
I made these for my daughter's 3-yr. preschool class for their year-end picnic. At the advice of other reviewers, I used the crescent roll dough and little smokies. I also cut the crescent rolls in half and as one person said, 2 tubes of crescent rolls per 1 package of little smokies worked great! I omitted the cheese this time, but will add next time. They tasted great hot and at room temp, and went FAST!
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6 users found this review helpful
Photo by Marlee'sMom

Monster Cookies II

Reviewed: May 28, 2010
I have made these several times and love them! I made them again last weekend and I think a little big more corn syrup, butter instead of margarine, and using a jumbo-sized cookie scoop then baking for 11-12 minutes makes them PERFECT! Also, a warning for those using your mixers - I have a Kitchenaid and had to add the oatmeal a cup at a time since the dough is so big - and then had to pour into a bigger mixing bowl to hand stir the M&Ms and chocolate chips in. Thanks for the recipe!
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2 users found this review helpful
Photo by Marlee'sMom

Chocolate Ganache

Reviewed: May 28, 2010
I have used this twice now and both times it has been a snap to put together and work with! Yesterday I made it to go on the Black Magic Cake for DH's birthday. I kept it in it's regular form to spread between the layers as my filling for my 9" round cakes, and then I whipped the rest of it to frost the top and sides of the cake. SO SO SO good! I used a mixture of both semi sweet and bittersweet square (that's what I had on hand) and vanilla extract and it was DELICIOUS! I cannot say enough about this ganache. Thank you so much for sharing the recipe!
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3 users found this review helpful
Photo by Marlee'sMom

Black Magic Cake

Reviewed: May 28, 2010
Oh. My. Gosh. Literally THE best scratch-made chocolate cake I have ever made. I'm convinced it's because of the coffee - you don't taste it in the cake, but it really brings out the flavor. I used the Chocolate Ganache recipe from this site, too - I used it as my filling between the 2 9" layers, and then I whipped the remaining ganache to front along the top and edges. TO DIE for good!
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1 user found this review helpful

Toll House® Blonde Brownies

Reviewed: Mar. 7, 2010
Excellent! Just what I was looking for in a Blondie - chewy, moist and dense. I wanted a thicker one and made these in a 9x13 and baked for a total of 30 minutes and they came out perfectly. They were very quick to put together and my 3 1/2 year old loved helping. I will be making these again!
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4 users found this review helpful

Sweetheart Cupcakes

Reviewed: Feb. 15, 2010
My 3-yr. old and I made these this weekend for V-Day. They turned out so cute I had to put them in my blog here on the site - and they were so good I had to get the remaining few out of the house (I devoured 8 this weekend). I didn't accurately divide the batter, so some cupcakes only had the darker pink inside. Next time I'll know better. Oh, and make sure when you put the batter into the plastic bags to cut the tiniest hole possible - I cut mine too big and then had little control over it oozing out of the bag. Also, I didn't have the flavoring, just the coloring, and they still tasted fantastic. Can't wait to make these again for different holidays. Thanks CELESTE!
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Carrot Cake III

Reviewed: May 11, 2009
This is a GREAT carrot cake! I made this for a co-workers birthday and he (and everybody else) is on their 2nd or 3rd piece. He had never heard of putting crushed pineapple or coconut into a carrot cake, so here I went on search of a new recipe - thanks to everybody who raved about this one because it convinced me to try it. I made it as the recipe stated and wouldn't change a darn thing!
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Photo by Marlee'sMom

Belle's Hamburger Buns

Reviewed: Apr. 26, 2009
These were fantastic! Once I saw that the author of the recipe was from Missoula, Montana (GO GRIZ!) I knew it would be a winner, and WERE THEY EVER! I substituted 1 1/2 cups of whole wheat flour and they were still fantastic. The dough was not sticky at all was was very easy to shape into buns. I topped some of mine with sesame seeds and some with poppy seeds. This will be my "go-to" recipe to make hamburger buns! Thanks for sharing!
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3 users found this review helpful

Bagel Dip

Reviewed: Mar. 31, 2009
Our family and friends LOVE this recipe. I have made it for work food days and a Superbowl party. The only reason I didn't give it 5 stars is because I find the onion to completely overpower the dip. And the longer it sits the more overpowering the onion gets. So, my recommendations are to only use 1/2 an onion (minced, instead of chopped), twice the amount of dried beef, and omitting the MSG. This is such a yummy dip for chunks of bagels!!!
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Chocolate Scotcheroos

Reviewed: Mar. 31, 2009
These are so heavenly - the butterscotch and chocolate chips melted on top are SO good. They turn out better for me if I melt in a double boiler or in a big heat-safe bowl over top a pot of boiling water on the stove. It heats more evenly and is really easy to spread. I would suggest letting this cool for at least an hour or two to let the topping set. Never met a person who didn't LOVE this - kids and adults alike!
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Chocolate Brittle Surprise

Reviewed: Mar. 31, 2009
Oh...my....GOODNESS! So easy but so good - reminds me of a Heath bar, or Almond Roca. Would be excellent with any kind of nut or even without. So addicting, it's like crack in food form! WARNING! I had to take it to work and get it outta my house because my husband and I could have eaten the entire pan by ourselves. THANK YOU for sharing the recipe - it will be a Christmas plate and special event staple for us!
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Suki's Spinach and Feta Pasta

Reviewed: Jan. 28, 2009
Oh my dear LORD was this good!!! I had to stop my husband from licking the pan clean and thought I was going to have to wrestle him to the ground so he would save me some for leftovers to bring to work today! I got this recipe e-mailed to me yesterday as the vegetarian option of the Daily Dish. I IMMEDIATELY called my husband and asked him to pick up the feta since I had everything else to make this. I had half a jar of sun dried tomatoes which I used instead of the fresh, and also used two small cans of mushrooms instead of the fresh. ALSO, I used an entire bag of baby spinach (based on the comments of other readers), whole wheat rotini pasta and a full 10 oz. of feta. It was TO DIE FOR, restaurant-quality, good. The feta melts at the end and creates it's own creaminess which feels like you're cheating on your diet. The only thing I will change is adding more garlic next time (I love garlic!) and maybe adding some chicken as extra protein. My husband has requested I throw this into heavy rotation as a dinner and I have no problem doing so since it comes together so fast!
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