Mary Pecbot Recipe Reviews (Pg. 4) - Allrecipes.com (13789055)

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Mary Pecbot

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Slow Cooker Mashed Potatoes

Reviewed: Nov. 29, 2011
Made for Thanksgiving, Ive always only done traditional way of making them, so I was a little skeptical! The recipe is sooo very easy, so easy you might think you missed a step. The texture was great, color was great...flavor? not great!! Not the recipes fault though! I added an entire 16 oz container of sour cream rather than the 8 oz the recipe calls for. It gave it a much too sour taste, but still edible. I didnt save any of the leftovers, just wasnt worth it. I can totally see this being my go-to recipe if next time I only use half the container of sour cream! Def recommend and will make again.
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3 users found this review helpful

Fudge Truffle Cheesecake

Reviewed: Sep. 25, 2011
YuuuMMMY!!! (( this is actually a recipe from Taste of Home)) Made no changes to the ingredients. I dont like springform pans, so I make cheesecake in a regular 9 inch round cake pan. I did bake this in a water bath for 55 minutes, then turned oven off for one hour, then kept the door ajar for another hour, perfect and NO cracks. This cheesecake is amazing if youre both fan of chocolate and cheesecake..my husband who says he doesnt like cheesecake...ate 3 pieces in one day :)
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2 users found this review helpful

Traditional Macaroni and Cheese

Reviewed: Sep. 18, 2011
The best homemade mac and cheese Ive made/had! I made changes: Doubled the recipe so 3 1/3 C of dry elbow macaroni, however I wanted to ensure it came out EXTRA creamy so I ommited the 1/3 Cup and just cooked 3 cups and I made the same amount of sauce that the recipe called for. I used ground mustard powder as well as prepared mustard, white pepper to keep it from looking like black specks were in it and skim milk rather than evap. I also added one can of cheddar cheese soup. A few users said that it was too salty, I found it not salty enough with the amount the recipe called for, so I added a tsp more. Another tip is to under cook the pasta. I cooked it for about 7 minutes, and it cooked the rest of the time in the oven. Yes I made a lot of changes! But I wouldnt have made a good mac n cheese with out this recipe!
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3 users found this review helpful

Marble Squares I

Reviewed: Sep. 9, 2011
good recipe and super easy. Sent a pan of this off with the hubby to a Green Bay Packer party..and the pan c ame back empty...said everyone liked them. I liked how easy this was to make with ingredients I keep handy anyway.
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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: Sep. 5, 2011
Good frosting recipe and simple! Mine came out too thin to frost cupcakes, I think the milk was too much. BUt I just added more sugar and cocoa powder. My butter also was too soft, which made it break down too much as it was beating. Next time Ill make sure its still firm but soft. Good recipe, Ill make again. THanks!
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4 users found this review helpful

David's Yellow Cake

Reviewed: Sep. 3, 2011
WOAH!!! I made this recipe for Chocolate CHip Cookie Dough Cupcakes from this website...the other recipe is bleh...but this yellow cake is YUMMM! SUper moist and rich, light and flavorful. THis is my new go-to recipe for yellow cake! I didnt want to buy cake flour so I researched online and found that for a substitute you can make your own: for every 1 CUP of all purpose flour:remove one tablespoon flour and replace it with 1 tablespoon of corn starch...sift 4-5 times.
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Sep. 3, 2011
I REALLY wanted these to turn out great! That just didnt happen for me :( I bought pre-made refridgerated cookie dough and froze for a little over 2 hours. I made Davids Yellow Cake recipe from this site (the cake AMAZING) instead of boxed cake mix. I baked for 17-18 minutes and let them cool for 10 minutes in pan like instructed and when I came back to remove from pan the centers were caved in, bad! Im racking my brain trying to figure out what I did wrong! Im thinking that 2 hours wasnt enough for my cookie dough and it sort of melted and spread into the cake. I will try this again using boxed cake and freeze the cookie dough for several days! If youre looking for a YUMMY yellow cake recipe, check out Davids Yellow Cake recipe on this site, its awesome!
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2 users found this review helpful

Soft Pretzels with Mustard

Reviewed: Aug. 26, 2011
I was dissapointed that I didnt get a closer pretzel texture and flavor like other reviewers. Tasted like a bread stick with salt on it in the shape of a pretzel. Maybe I did something wrong? not sure how you could mess up though! DH and I will eat them though so we wont waste, flavor isnt bad...just not very pretzel like.
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3 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Aug. 26, 2011
Good recipe, Im giving 4 stars because I had to doctor mine up a bit, or maybe I didnt buy a good BBQ sauce. I love the idea of cooking in root beer! And the cooked pork before sauce didnt taste like root beer. I added a whole bottle of sauce and it wasnt enough flavor...was missing for sure. I threw in some soy sauce, worstechire, mustard, tobasco sauce, garlic, white vinegar and salt. Was great, my husband and his fantasy football draft friends loved it! Will make again!
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Judy's Strawberry Pretzel Salad

Reviewed: Aug. 6, 2011
STOP! and look no further for a strawberry pretzel dessert! This one is absolutely wonderful. The only change I made was the boiling water for the jello, I scaled back about 1/4 C...and I also let the jello/strawberry mixture set up for about 40 minutes. Also make sure to 'seal' the cream cheese mixture to the pretzel crust to prevent any seeping. This recipe is super yum!
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6 users found this review helpful
Photo by Mary Pecbot

Extreme Chocolate Cake

Reviewed: Aug. 1, 2011
Very yum! I substituted unsweetened applesauce for the oil and used Splenda Baking Sugar Blend for granulated sugar..I used 2 9 inch round cake pans and baked for 17 minutes with a rotaion half way through baking. I didnt make 4 layers since my cakes were too thin to divide. The batter will be VERY thin after you mix in the water, turns out just fine though. Next time Ill try coffee or spiced rum. The frosting is SUPER rich and SUPER sweet, very good, but Ill make less next time and cover the cake w a very thin layer, since the star of the show is the cake anyway. Great cake.
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3 users found this review helpful

Caramel Pretzel Nut Popcorn

Reviewed: May 27, 2011
YUMMMMY!! made this for a baseball/tailgate outing, this turned out great. I did boil the mixture longer as I like a little bit of a crispy carmel popcorn. Recipe makes a ton, I didnt change a thing. Nect time I may try to drizzle some melted chocolate over! This one is a keeper
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6 users found this review helpful

Banana Cream Pie I

Reviewed: Nov. 14, 2010
I made this pie for work and it was a HUGE hit! I was a little surprised that the final step was to bake the pie after the pastry cream was poured over the bananas. But after I pulled it out of the oven, I realized that this step helps to set the filling. I also noticed that some people left out or changed ingredients in the filling recipe. This is not a pudding, very similar but still not a pudding. This is a traditional French pasrty cream and is made with the traditional French method. I do not recomend changing anything with that part of the recipe! Esp. the addition of the vanilla and the butter! It is also important to make sure that your bananas are fully covered with the cream to prevent browning. One step that I did include was for the crust. Before I pre baked the pie shells I brushed them thouroughly with an egg wash, then baked. This will help to prevent a soggy crust, since I didnt serve this until the next day. GREAT PIE!
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44 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 18, 2010
Good recipe! Rather than the oil I used unsweetened strawberry applesauce. I also added 1 tsp. nutmeg into the batter. I only have one loaf pan, so I made one loaf and about 8 muffins. Its good as a muffin, but I wasnt a fan of the texture- very dense and not light (hence why its a zucchini bread and not a muffin recipe! Overall, this is a hit and I will be making it again
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1 user found this review helpful

Donut Muffins

Reviewed: Jul. 16, 2010
Great recipe! VERY YUMMY and perfect little size for a sweet treat without feeling too guilty! I did add a ew things: 1 egg, 1 tsp vanilla extract, 1/2 tsp salt, 1 tsp cinnamon. I also baked mine in paper baking cups (I couldnt resist the cute mini cups I found!) Even with just the tops coated with the cinnamon suger, theyre still very YUMMY! great recipe, this ones a keeper.
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Rich Chocolate Brownies

Reviewed: Jul. 14, 2010
5 STARS X 10!!! OUTSTANDING brownie recipe! I will make this again and again! I love how the edges didnt turn into concrete and the rest is moist and rich and just plain old yummy. I doubled the recipe to fit a 9x13 pan and scaled back the sugar by 1/3 of a cup. SUPER, have hidden these from my fiancee :-) ****UPDATE:made these again, and again yummy! I didnt make the frosting recipe...instead I mealted a half a bag of semi sweet chocolate chips with a can of fudge frosting and spread thinly over the brownies (I quadrupled the recipe for a potluck). Theyre great like this, I love the original version as well...if youre looking fo ra chocolate fix. youve found it!
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Chocolate Chip Oatmeal Muffins

Reviewed: Jul. 13, 2010
HOLY GUACAMOLE! These are tasty! I made a few changes based on what I hand on hand. Here is what I changed: 1/2 and 1/2 each of regular flour and whole wheat flour and unsweetened mixed berry applesauce instead of regular applesauce. I also cut back on the chocolate chips a bit. Oh and I also added vanilla, cinnamon and nutmeg. These are VERY delicious, I will make these again and again!
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1 user found this review helpful

Strawberry Muffins

Reviewed: Jul. 5, 2010
Nice and easy recipe! I did do what other reviews had suggested and added extra sugar (brown), vanilla and about 1/4 C extra chopped strawberries. I think that next time I will add a bit of a struessel topping to make even more sweet! My husband loves these split in half and warmed with some butter. Great recipes, its a keeper for sure!
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Pretzel Dessert

Reviewed: Jul. 2, 2010
Im only giving this recipe 4 stars since the recipe itself isnt all that accurate. Ive made a different version of this...The final product itself though (when done right) is awesome! I just think that there are some mistakes on the directions themselves. ******These are the changes I made: 1 cup melted butter rather than margarine 1 1/2 packages (16oz) frozen whole strawberries, thawed 1 plus 1 partial (6oz) package strawberry gelatin I started the jello right away since I knew that it would need to PARTIALLY Set in the refridgerator while I prepared the rest of the ingredients. I did use the 2 cups of boiling water, but I also added about 1/4 of the 2nd package of jello to ensure it sets correctly. Once I added the strawberries (which were mostly thawed, I used a potato masher to crush them a bit). I transfered the entire saucepan of jello into the fridge and began the next steps. It is also very important to complete the baking process as well as sealing off the entire layer of pretzels to prevent the jello from seeping into the pretzel. HOWEVER, the seeping wont be much of an issue if the jello is partially set (like jelly/jam texture almost) and the cream cheese layer is well chilled after you layer it. Pour jello over cream cheese layer and chill at least a few more hours to set properly. The directions make it seem like this is a fast, quick step process. But each step takes time in between for setting, chilling and setting!
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42 users found this review helpful

Sweet Potato Bread I

Reviewed: Jun. 13, 2010
Very yummy!! I made these a "lighter" version than the recipes also I was out of regular white sugar! I substituted Splenda Blend for the sugar, whole wheat flour for the all purpose flour and unsweetened applesauce for the vegetable oil. I also used a container of pre cooked and mashed sweet potato found near the fresh-ready to cook potatoes. These came out delicious and moist and not overly sweet at all! I made a double batch and pured some into a loaf pan and the rest onto a muffin tin with muffin liners. Because there is no oil n this batter, they stuck to the papers after cooking, so I probablywill either spray the liners next time or just use the loaf pan. These were awesome! thanks for the recipe Mary!
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Displaying results 61-80 (of 93) reviews
 
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