Liz Recipe Reviews (Pg. 1) - Allrecipes.com (13392743)

Cheese Dipping Sauce

Reviewed: May 15, 2012

I made this to go with homemade unsalted soft pretzels and it was perfect! I also see this going well with corn dogs or really anything that is good with both mustard and cheese. I can understand the flavor seeming a bit weird to some, I think you really need to like mustard to like this. I also didn't have any problems with the texture, it turned out perfectly.

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Soft Giant Pretzels

Reviewed: May 15, 2012

I made these twice in three days because they were so good. The first time, we skipped the salt and made "Cheese Dipping Sauce" from this site and they were fantastic! The second time I made these, we sprinkled them with cinnamon and sugar and again fantastic. They are even great as leftovers. I jokingly said that I would make these every day and my husband's response was "I hear angels singing." I boiled the water in a large skillet and used a slotted spoon or spatula to carefully place them in and scoop them out and I didn't have any problems with them breaking up. I apparently will be making these often, I'm glad they were easier than it seemed.

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JIF® Buckeyes

Reviewed: May 15, 2012

These are pretty rich, and delicious. I always hate anything that requires me to dip, but these weren't too bad, I only lost one in the chocolate. Oh, and I didn't have any toothpicks, so I used skewers (probably the cause of the one that got away). Skewers worked, but it was almost impossible to cover up the holes. I will definitely make these again!

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Swedish Meatballs II

Reviewed: Apr. 24, 2012

MMMMM, I will make these again and often. I did make a few changes to fit what I had on hand, I used dried diced onion (as I didn't have fresh) and added more evaporated milk to compensate. I also used condensed tomato soup instead of tomato sauce. I found the amount of sauce just slightly lacking, but it worked.

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Ham Tetrazzini

Reviewed: Apr. 12, 2012

I thought this had a rather odd flavor and my husband commented that it just didn't seem to go right with pasta. He ended up putting it on toast and said it was great, but I didn't get a chance to try it that way. I don't think I will make this again.

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Cottage Dill Bread

Reviewed: Apr. 12, 2012

This was a very delicious bread that I'm sure I will make again. With 1 1/2 TEASPOONS of yeast, it still fell some and I will make some alterations next time. I also used dill weed instead of seed.

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Gingerbread Men

Reviewed: Dec. 27, 2011

These were absolutely delicious gingerbread cookies. I couldn't tell there was butterscotch in these, but they had a perfect texture: crispy outsides, soft insides. This is a small recipe though, so unless you were planning on halving a normal recipe, double this one.

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Pebber Nodder (Danish Christmas Cookies)

Reviewed: Dec. 27, 2011

I love these cookies! My husband was talking fondly of this cardamom bread his uncle makes, so when I saw this recipe, I thought it was worth a try. I had never had cardamom before, and thought it smelled really strong out of the bottle, but these cookies are so delicious. I like making them small like the recipe says and popping them in my mouth one after another. These will definitely stay one of my favorite cookies.

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Chewy Chocolate Cookies I

Reviewed: Dec. 27, 2011

Oh my, these were delicious. I was looking for a chocolate cookie recipe that would work well being wrapped around a candy before baking. This recipe was perfect. I needed something that didn't flatten too much, could stand up to the extra weight of a candy, and had a texture that complimented the gooey candy well. This was probably the third recipe I tried, and just what I was looking for. Without the candy inside, this was still an amazing chocolate cookie, and I will absolutely be making many more!

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Anise Cutout Cookies

Reviewed: Dec. 27, 2011

I really like these cookies. They are a dry cookie, but not all cookies are meant to be moist or chewy. You can tell by the instructions that these are meant to be dry (by needing to knead the dough). I did not have a hard time with the dough, but kneading is very necessary. They have a very mild anise flavor which compliments the cinnamon sugar coating quite well. I could not taste the anise very well when the cookies were right out of the oven, but after cooling and spending an hour or so in the freezer (at which point i was sneaking some), the flavor was quite good. I'm not sure if they just need to be cool to eat, or if that time in the freezer did the trick, but if you're thinking about eating these right out of the oven, just make snickerdoodles. These seem like they would be great with coffee, but I didn't have a chance to try that.

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Candy Cane Cookies II

Reviewed: Dec. 12, 2011

I used peppermint extract instead of almond extract and couldn't imagine it having less peppermint taste, more would have been a bit better. When I pulled the cookies out of the oven, I couldn't get the peppermint sugar mixture to stick, so I did my best to sprinkle it on top and put them back in the oven for a couple minutes. This worked, but not as well as pressing the cookies into the mixture before baking. I also dyed half the dough red and swirled it with the plain dough. I love having peppermint flavored, candy cane shaped, red and white swirled cookies, but I really hate rolling ropes.

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Easy Morning Glory Muffins

Reviewed: Dec. 10, 2011

Very delicious muffins, but as written are fatty muffins disguised as healthy muffins. The oil should be replaced (a portion or all) with apple sauce, pumpkin puree, or mashed bananas to make a healthier muffin. I doubled the recipe and instead of the 2 cups of oil for a doubled recipe, I used 1 cup pumpkin puree, 1/2 cup apple sauce, and 1/2 cup oil. I also used sweetened coconut (since that's what I had) and reduced the sugar to 1 cup (for doubled recipe). They definitely could have been sweeter than I made them, but they still tasted great. They did taste very carrot-y though and I think I would have liked more apples (or maybe pieces instead of shredded). My 4-year-old loves these and I think next time I will try replacing the carrots with zucchini to sneak in a vegetable he wouldn't eat otherwise.

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Peanut Butter Pie XVII

Reviewed: Nov. 14, 2011

I was not a big fan of this recipe. The peanut butter part seemed bitter, and there was too much cream cheese flavor. I did sweeten the whipped cream on top as another reviewer suggested, and I'm glad I did. I used a store-bought chocolate graham crust. The filling was piled high in the crust, but it did work. I will not be making this again.

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Slow Cooker Cranberry Pork

Reviewed: Nov. 8, 2011

It wasn't bad, but I don't think I'll never make it again. It's going to be hard enough to get through all the leftovers. The sauce flavor is just too weird for me. I adore cranberry sauce, but not in this.

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Fluffy Pancakes

Reviewed: Oct. 15, 2011

Delicious! I used to just always go with the recipe in one of my cookbooks, but I don't think I can ever be satisfied with those pancakes again. I didn't change anything.

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Chicken Pot Pie IX

Reviewed: Oct. 14, 2011

This is one of my family's favorite recipes. It is amazing. You can mix up which veggies you want to use based on what you have and prefer. We typically use corn, green beans, and carrots. I also mix the chicken with the sauce before putting it the pie crust.

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Ham and Cheese Crescent Roll-Ups

Reviewed: Oct. 7, 2011

I made these for dinner, and they were a hit. I did not at all find them to be greasy, but I may have ended up with slightly less cheese since I used shredded cheese and didn't want to make a mess. I also use the cheese made with 2% milk. These are easy to dip in sauce if you prefer extra flavor. I love to have a couple easy dinners a week, and this is a keeper. The recipe is very versatile as you can get creative with what you roll up with the crescents. I've made the Crescent Pizza Pockets recipe quite a few times, but I prefer the idea of rolling things up, it seems to work better for me. Next week I am going to try the Pulled Chicken Crescents recipe.

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Caramel Heavenlies

Reviewed: Sep. 12, 2011

I got this recipe out of a magazine about ten years ago and just now got around to trying them out. I am really kicking myself for that, these are some of the best cookies I have ever tasted. They are very easy to make (my 4-year old was able to do about half the work by himself) I was skeptical when I saw that you just laid the crackers out (I was expecting to crumb them into a crust or something) but it works out beautifully. I have made dozens of cookie recipes, and I would highly recommend this one.

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Cherry Snowballs

Reviewed: Sep. 8, 2011

I loved these, but I was unsure if they needed refrigeration (the dip has a higher milk to sugar ratio than what I know is safe out of the fridge) so I didn't mail them off to friends and family with the rest of my cookies... My husband and I were very happy to have them to ourselves though. I'm hoping to figure out if they need to be stored in the fridge before next Christmas as these were definitely one of my favorites. I might just try dipping them in white chocolate as someone suggested so there's no worry.

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