LiLGarnsey Recipe Reviews (Pg. 1) - Allrecipes.com (13459800)

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Artichoke Spinach Dip

Reviewed: Dec. 23, 2009
This is an awesome recipe! I'm asked to make it for birthday/holiday parties when we get together with the family! I always mix it up by adding different ingredients to change the flavor just slightly. For example, I usually saute about a teaspoon of minced garlic in with the butter, spinach and artichokes and I always add about 1/2 cup of mozzerella and 1/4 to 1/2 cup mayo. I've left out the artichokes and added chopped red pepper and crushed red pepper flakes for a spicer version. I've reduced the amount of spinach and added diced jalepenos and shredded pepper jack cheese for an even spicer dip! This recipe is so versatile, perfect for any occasion! I usually serve this with tortilla chips and "Tuscan Bread" (which I make by taking either homemade or storebought hoagies or Italian bread, cutting them into 1/4 to 1/2 inch thick slices, very lightly buttering each side, and very lighly sprinkling them with fresh parmesan cheese and shredded mozzerella cheese, plus a sprinkle of garlic salt. Then I bake them at 350 degrees for 10 minutes or less, until the cheese is melted and the edges start to brown.)
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jan. 11, 2010
Very good!!! Last time I made this, I used two bags of frozen fruit instead of the expensive and out of season fresh fruit (one was a berry blend - blueberries, raspberries, blackberries, strawberries; the other was peaches, mangos, grapes, and honeydew melon), I omitted all of the sugar, and I used 3 tablespoons of sugar free honey instead of fruit preserves. I cut the tortillas up using seasonal cookie cutters, and I dipped them in melted butter, then lightly patted each side with a mix of 1 cup Splenda sugar substitute and 1 1/2 teaspoons of cinnamon. This was VERY good and was diabetic friendly! A huge hit at our family party!!
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Sweet Restaurant Slaw

Reviewed: Jan. 11, 2010
I love this recipe! I HATE cole slaw, but I made this for my fiance and he made me try it...and I LOVED it!!! It's the only cole slaw I will eat now!! I use low fat or fat free may instead of Miracle Whip, 1/3 cup Splenda sugar substitute instead of 1/2 cup sugar, and I add about 1/4 teaspoon pepper. Sometimes I leave out the onions (a lot of people in my family don't like onions, but if I do add the onions, I use Sweet Vidalia onions). I usually just shred my own cabbage and carrots - saves me money!! ALDI stores usually sell a head of cabbage for around 99 cents and a bag of baby carrots for 99 cents also. I shred up about 2 cups cabbage and then I use my cheese grater to shred up 6 baby carrots, YUMMMMY!! I try to plan Chinese food for later in the week when I make this recipe - that way I can use the remainder of the head of cabbage shredded up in egg rolls and stir fry!
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Photo by LiLGarnsey

Honey Of An Oatmeal Bread

Reviewed: Jan. 5, 2010
This is a wonderful recipe! I modified it a bit though: I used 1 tablespoon of melted butter in place of the vegetable oil; I used sugar free honey (I have diabetics in my family); I used 2 cups of all-purpose flour and 1/3 cup of whole wheat flour; I added 1 tablespoon of Splenda brown sugar substitute; and I used 1 1/2 teaspoons of bread machine yeast. I set my machine to the dough cycle, and after it was finished, I kneaded the bread slightly and divided it into two loaves. I then further divided the dough into two more parts each, and braided each loaf. I let the 2 loaves raise for about another hour. Then I melted 3 tablespoons of butter and 1 tablespoon of sugar free honey and brushed it over the loaves. I sprinkled the loaves with oats and baked at 375 degrees for about 35 minutes. Everyone LOVED this bread, and it was all gone at the end of the meal! My fiance was even eating up all of the oats that fell off the top when we cut the bread! Thank you Merrilee for a great recipe!
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Photo by LiLGarnsey

Apple Sticky Buns

Reviewed: Jan. 5, 2010
This is delicious!! I made a few modifications though -- I have diabetics in my family, so I modified the recipe so that they could enjoy these as well! I only used 2 3/4 cups of all-purpose flour and added 1/2 cup of whole wheat flour; I used 1/8 cup of sugar and 1/8 cup of Splenda sugar substitute; and I used evaporated milk instead of regular milk (less sugars). For the topping, I used 1/2 cup of Splenda brown sugar substitute in place of 1 cup of regular brown sugar and I substituted 1 tablespoon of sugar free honey (available at Wal-Mart) for the corn syrup. This was amazing!! My family loved it, I will definitely be making it again!!!
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Spinach Dip with Water Chestnuts

Reviewed: Jan. 5, 2010
I love this recipe! Very good! I made a few modifications though: I used a 16 ounce bag of spinach instead of 10 ounce bag (it's plenty creamy enough!), I used light sour cream and light mayo and reduced the amount of mayo to 1/2 cup, I substituted dry onion soup/dip mix for the vegetable soup mix (didn't have any vegetable soup mix on hand), and I left out the green onions. Then I used a cheese grater to grate up about 12-15 baby carrots and added them to the dip. These changes made the recipe healthier, but still very yummy! Thanks for a great recipe!
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Yummy Sweet Potato Casserole

Reviewed: Jan. 3, 2010
This is my favorite recipe on here! I make a few changes though when I make this: I have diabetics in my family, so instead of 1/2 c. white sugar I use 1/4 c. Splenda sugar substitute. Instead of milk, I use evaporated milk (less sugars!) and instead of vanilla extract, I use Pure Mexican Vanilla. Sometimes, if I'm out of sweet potatoes, I'll use canned sweet potatoes (drained and blotted with a paper towel) or butternut squash (if you cut it in half, seed it, and bake it on a cookie sheet for about 1 1/2 hours, you can then blend/food process/beat it to the right consistency, VERY good!!) I always double the topping, but substitute Splenda brown sugar substitute for the brown sugar, and cut the amount of brown sugar in half. I've made this with wheat flour before too, very good!! Such a versatile recipe!!!
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Buttery Rolls

Reviewed: Jan. 3, 2010
These are very good! I made them for the first time on New Year's Day for my fiance's family and they ate every one of them! My fiance liked them so much, he asked me to make them again for dinner the next day! Because I was making these for a large family get-together, I did form the rolls into cloverleaf rolls (dividing the dough into 24 parts, then dividing each part into 3 smaller parts and placing them in greased muffin tins) and buttered the tops of the rolls before baking - this eliminated the need to cut and butter the rolls, very nice for this type of family dinner! Also, I used all purpose flour because i was out of bread flour and it still tasted very, very good!!! Thanks for a great recipe!
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Photo by LiLGarnsey

Mini Cheesecakes

Reviewed: Dec. 23, 2009
Heavenly!!! I made big and litte mini cheesecakes by using regular and mini muffin tins. I also made these diabetic-friendly by using Splenda sugar substitute instead of white sugar and reduced fat, reduced sugar vanilla wafers. Then for the topping, I topped half of them with 1-3 whole pecans, then melted 1 teaspoon of sugar free honey substitute and 1 cup of Hershey's Sugar Free Semi-Sweet Chocolate Chips together. I dipped the tines of a fork into the melted sugar free chocolate mix and waved it over the pecan-topped cheesecakes to make little strands of chocolate over each. I then drizzled a little bit of Smucker's Sugar Free Caramel topping over top of the chocolate. For the other half of the cheesecakes, I topped them with sugar-free cherry pie filling. They were amazing, and nobody even realized they were nearly sugar free until they saw my diabetic fiance devouring them!!!
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Light Oat Bread

Reviewed: Dec. 23, 2009
I made this tonight for my family for dinner and they ate the whole loaf!! It is sooo good, I made two more loaves to give away at my family's homemade gift white elephant exchange tomorrow!! Thanks for an excellent recipe!!
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Seven Layer Taco Dip

Reviewed: Dec. 23, 2009
Amazing! My whole family loves it!! I usually use Taco Bell brand seasoning mix (make sure you don't get fajita or chipotle flavored seasoning mix, it's not as good!) fat-free refried beans (I'm a vegetarian and most regular refried beans have lard in them) hot chunky salsa, I use fresh chopped jalepenos instead of green bell pepper, I leave off the green onions and only put tomato in half (a lot of people in my family don't like tomato!). Instead of mixing the taco seasoning with the refried beans, I mix it in with the cream cheese and sour cream. I usually top it off with shredded "taco blend cheese" (has taco seasoning in it) instead of cheddar cheese.
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Dill Pickle Meatloaf

Reviewed: Dec. 23, 2009
I make this for my family all the time! They love it! It's a nice twist on meatloaf! I usually leave out the onion, mix in about 1/4 cup of dill relish and 1/4 cup of sweet relish into the meatloaf, and use Club Crackers or graham crackers instead of sliced bread. I've even doubled the recipe, using 1 pound of ground beef and 1 pound of ground cooked ham before (some small town stores/deli stores will grind the ham for you, but usually I wait for ham to go on sale, buy it in bulk, and grind it myself using an electric grinder), and it was a big hit! Sometimes I substitute dill relish for the chopped dill pickles in the topping and I always use Splenda brown sugar substitute to make this recipe more diabetic-friendly. Thanks for an amazing recipe!!!
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Garden Penne

Reviewed: Jan. 11, 2010
This is AMAZING! I'm a vegetarian and I've made this for my non-vegetarian family members before, and they LOVED IT!!! Sometimes I use whole wheat penne, I usually omit the red onion or substitute Sweet Vidalia onion, I use diced tomatoes with green chilis in them to spice it up a bit (or sometimes I omit the tomatoes altogether), and I top it off with thinly sliced Munster cheese instead of shredded mozzarella. VERY GOOD!!! Sometimes I make a "meaty version" for my family, by adding either 1 pound cooked ground beef or 2 boiled and diced boneless skinless chicken breasts.
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Baked Potato Soup

Reviewed: Dec. 23, 2009
I LOVE this soup!! I'm a vegetarian, so I make a lacto-ova vegetarian-friendly version, and it is so good, my meat-loving family members devour it!! I skip the bacon step and use 3 tablespoons of butter instead of bacon drippings to saute the garlic in. I use 1/2 teaspoon of minced garlic (I buy it in a jar, the kind with olive oil in it) instead of a clove of garlic, and I leave out the onion (not a favorite in my family). Then I add 3 cups of Not-Chicken broth (or 3 cups of water and 2 Not-Chicken bouillon cubes, I always find these products at Kroger Stores). I add about 1 1/2 teaspoons of Frank's Red Hot (we like it spicier!) and after it cooks, I garnish individual servings with sour cream, cheese, and chopped scallions. Soooo good! Thanks for a great recipe!!
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Seven Layer Tortilla Pie

Reviewed: Jan. 11, 2010
Very good! I'm a vegetarian, and I loved this recipe! Made this once when I was out of pinto beans - I just used fat free refried beans instead, very good!
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Grandma Ople's Apple Pie

Reviewed: Dec. 17, 2009
This is a great apple pie recipe! I made a few modifications: I used Splenda sugar substitute in place of white sugar and Splenda Brown Sugar Blend in place of the brown sugar (I have diabetics in my family). Instead of pouring the sugar/butter liquid over the top crust, I mixed the apples in with the mixture, added some cinnamon, and poured the whole mix into the bottom pie crust. Instead of a lattice work crust, I used mini seasonal cookie cutters (shaped like leaves and pumpkins) to cut out sections of pie crust and layer over the apples. Finally, I melted about 2 tablespoons of butter and poured it over the top crust before baking. It was very good and my family loved it!!
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Chicken Pot Pie IX

Reviewed: Dec. 17, 2009
I made this for my fiance's family and they loved it! Ate every bit of it too! I did cheat a little bit though, because I was low on time. I used canned chunk chicken in place of the boneless chicken breast and canned mixed veggies in place of the peas, celery, and carrots. This allowed me to skip the boiling/draining steps - I just drained the cans and dumped them into the bottom shell, then covered them with the hot liquid mixture. Thanks for a great recipe!
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Photo by LiLGarnsey

Marbled Pumpkin Cheesecake

Reviewed: Dec. 17, 2009
This is a GREAT recipe!! I've made it several times now, and my family loves it!! I do make a few modifications: for the crust, I use 1 cup graham cracker crumbs, 1/2 cup crushed vanilla wafers, 1 teaspoon ginger and 1/2 teaspoon nutmeg instead of the ginger snaps. I use Splenda in place of white sugar (for the diabetics in my family) and I use clear Mexican vanilla extract (it has the BEST flavor of any vanilla extract I've ever tried! Wal-Mart sells it in the ethnic foods section). Instead of canned pumpkin, I use butternut squash. I cut the squash in half, scoop out the seeds, and bake at 350 degrees until it is tender (usually just over an hour, depending on how many squash I cook at once) then I scoop out the insides of the squash and use a blender, food processor, or hand mixer to get it to a consistency resembling canned pumpkin before measuring it out and adding to the other ingredients. After the cheesecake is baked and cooled, I use a cake decorator to put daubs of Sugar Free Cool Whip all over the top of the cheesecake (this makes the dessert more party-friendly, and eliminates the need to set out Cool Whip and extra serving utensils with this dish!) Then I sprinkle finely chopped pecans over the Cool Whip. Everyone loves it and always requests the recipe!!
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Chicken Noodle Casserole

Reviewed: Dec. 17, 2009
My family loves this recipe! I did make a few modifications though. I cooked the egg noodles in with the chicken broth and veggies and I used canned chunk chicken instead of boneless chicken breast. I also added a little bit of Mrs. Dash and Morton's Nature Seasoning to add a bit more flavor to the recipe.
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Double Quick Dinner Rolls

Reviewed: Jan. 30, 2013
I love these! I always make them into cloverleaf rolls by splitting dough into 36 balls, placing 3 balls into each cup of muffin tin, then drizzling a little bit of butter over them. I use about 2 or 3 tablespoons melted butter for the whole tray. I then cover and let rise for an hour or more before baking. When the rolls come out they are soft and yummy, they break apart easily, and they're already buttered!
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