Mary Pecbot Recipe Reviews (Pg. 1) - Allrecipes.com (13789055)

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Mary Pecbot

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Quick and Easy Oatmeal Muffins

Reviewed: Apr. 10, 2013
Made some changes-one by mistake! I used room temperature eggs-always when I bake, buttermilk instead of regular milk--which I accidentally used 1 cup instead of 1/2 cup, added vanilla, cinnamon, nutmeg, plain quick cooking oats rather than instant, and self rising flour instead of all purpose flour. Because I used self rising flour, I omitted the salt AND baking powder. I baked at 375 degrees for 22 minutes. The kitchen smelled awesome! These didn't rise beyond the level of the muffin pan and I'm not sure if it was because of the extra 1/2 buttermilk or self rising flour or both. BUT!!! they are DELICIOUS, tender and extremely moist. I was worried that they would be gooey with the extra milk, but they are not at all. YUMMMMM Ill be saving this and changing the (butter)milk quantity to 1 cup. Thanks for sharing!
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Creamy Peanut Butter Fudge

Reviewed: Dec. 21, 2011
Really good recipe. Because it is so super sweet, I cut the recipe in half ad poured into a 9x9 inch pan. I still cut into 24 pieces however. This is great to package up for holiday gifts. Will make again.
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4 users found this review helpful

Eclair Cake

Reviewed: Dec. 7, 2011
Made this dessert for 25 hungry high school basketball players! they were scrapping the pan..I should have made more...needless to say this is fanastic and simple to make. You can keep it on the lighter side by using fat free milk, and light cool whip. I also added a little bit of vanilla extract to the vanilla pudding as it was mixing (yummy!). As per other recommondations I also softened (not melted) the chocolate frosting-I used whipped fudge icing and its pretty soft already. This is a delicious dessert...oh If you have the time, letting this chill over night is a must!!! perfect consistency and texture.
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2 users found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 12, 2011
5 stars is not enough! This is an amazing recipe. I scaled it back by 1/3 to make 24 muffins. I love pumpkin pie spices ..which is essentially what the spices in this recipe are, so I increased them by 1/2. And added ginger and vanilla extract. An important key to making muffins or any quick bread is to not over mix the batter. Doing so will make them tough after baking. I love this recipe. Ill be making it again at least 2 more times before the new year!
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4 users found this review helpful

Taffy Apple Salad

Reviewed: Dec. 26, 2011
Good recipe, mine got a bit too liquified, since all I had on hand was crushed pineapple ,I wont make that same mistake again! I used one granny smith and one red delicious. The combo made for a nice tart and sweet crunch. I also didint peel the apples, it added a nice color to an otherwise white and bland looking salad! Will make again
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6 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Dec. 31, 2011
These are delicious! I didnt bake mine in a jelly roll pan, just in a 9x13 inch pan and they came out awesome. This doesnt scream "bar" to me, more like a dense delicious cake! I love pumpkin spices, so insteade of just the cinnamon I added a 1 1/2 tbsp of pumpkin spice and a pinch of ground clove. Sounds like a lot I know, but it was soo worth it! The cream cheese frosting was great as well. This recipe is a keeper.
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3 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 21, 2011
WHATTTTTT???!!!!! Very YUMMY fudge recipe! I had to change it because I only had certain ingredients on hand. I used half a container of marshmallow creme, and all semi-sweet chocolate chips. After I stired in the chips and vanilla I added crushed Heath candy bar. WOW!!! very good. Was smooth and delicious, mine did not come out greasy as others had. Im not sure what would have caused this, maybe an overgreased pan? Very good recipe, will keep and make again with different mix ins.
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4 users found this review helpful
Photo by Mary Pecbot

Chocolate Mint Candies Cookies

Reviewed: Dec. 22, 2011
This is a great recipe! Im very glad that I tried it out even though I was a little hesitant becasue Ive never made a cookie recipe that called for boiling any of the ingredients. I used all of the ingredients listed and added a tsp of vanilla extract. I also had bags of andes candies chiped-pre chopped on hand so I used those insead of buying whole candies. There is NO NEED to grease your cookie pans if you use parchment paper-not to be confused with wax paper. You can find it in all grocery stores near the foil. Once I pulled the cookies out of the oven they still were very slightly dome shapped so I took a spoon and gently pressed on the top to make a little divot in the center to sprinkle the andes chips on it. A minute or two later I swirled the melted candy and let cool. In order to make the green and chocolate swirl effect you need to just swirl and not spread the melted candy. This is a keeper of a cookie recipe for sure!
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5 users found this review helpful

Quick and Easy Oatmeal Muffins

Reviewed: Apr. 10, 2013
Made some changes-one by mistake! I used room temperature eggs-always when I bake, buttermilk instead of regular milk--which I accidentally used 1 cup instead of 1/2 cup, added vanilla, cinnamon, nutmeg, plain quick cooking oats rather than instant, and self rising flour instead of all purpose flour. Because I used self rising flour, I omitted the salt AND baking powder. I baked at 375 degrees for 22 minutes. The kitchen smelled awesome! These didn't rise beyond the level of the muffin pan and I'm not sure if it was because of the extra 1/2 buttermilk or self rising flour or both. BUT!!! they are DELICIOUS, tender and extremely moist. I was worried that they would be gooey with the extra milk, but they are not at all. YUMMMMM Ill be saving this and changing the (butter)milk quantity to 1 cup. Thanks for sharing!
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0 users found this review helpful

D's Famous Salsa

Reviewed: Sep. 8, 2013
Great and simple salsa recipe. I strained my tomatoes of as much of the juice as I could to avoid a runny salsa. I added half a jalapeno to mine and per other review recommendations, used non-generic canned stewed tomatoes. Make sure you check for seasoning after you mix the ingredients, mine needed a bit more salt. This recipe is a keeper.
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1 user 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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4 users found this review helpful

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

Barbecued Beef

Reviewed: Oct. 3, 2013
love! Husband and super picky toddler loved this beef. Only change I made to ingredients was the mustard,I only had stone ground mustard on hand. I followed a reviewers recommendation and poured the sauce into a bowl and froze it after cooking in order to remove some fat, was able to scrape it right off. I also wish I would have started the crock pot two hours earlier to make it more tender. I wasn't a huge fan of the fat on the roast, I think next time ill try a less fatty cut. This recipe is awesome, inexpensive and very delicious!
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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
Photo by Mary Pecbot

Bada Bing Bada Banged Potatoes

Reviewed: Apr. 23, 2013
Great recipe! I used larger reds and boiled them a little longer. I used grated cheese in the sauce and topped the baked potatoes with shredded cheese. Instead of the individual herbs I used about 1 1/2 tablespoon of Italian seasoning. My husband loved these and hes not really into herbs. These are great and I will be adding this to my binder of recipes!
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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

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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Crazy Cake

Reviewed: Sep. 4, 2012
GREAT chocolate cake!!! You dont even miss the egg or dairy! I did not mix in the baking pan like instructed. I used 2 seperate bowls; one for mixing the dry ingredients and the other for mixing the wet, then I combined them together. Made a little bit of cream cheese frosting and it was awesome. Even my super picky toddler loved this, thanks for sharing.
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2 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Jan. 28, 2013
Followed the recipe with everything except 3 cups of shortening for frying. I used 1 stick of shortening and 1/2 cup of vegetable oil. I let my oil stay too hot and the bits and flour got too dark in the bottom of the pan, ill have to monitor the temp a little better next time. I seasoned the steaks on both sides with salt and pepper prior to pounding out. I placed steaks between 2 pieces of plastic wrap, and kept the mallot clean. I love the idea of using buttermilk and hot sauce in the egg mixture, I think that Ill cut back a tad bit on the hot sauce though next time. I never buy buttermilk..for every 1 cup of buttermilk needed; I replace 2 tablespoons of regular milk with 2 tablespoons of white vinegar or lemon juice and let sit for 5 minutes to sour. I didnt have a problem with the breading coming off of the meat, a few of the tricks to preventing this is to make sure the oil is hot enoug as well as have the steaks at room temperature when breading and frying. This is to prevent too much rapid shrinkage. If the cubed steaks are very cold when breaded and frying, the meat will shrink very fast leaving gaps between the fried breading and the meat causing the breading to come off more easy. Also only flip the steaks ONCE!! resist the urge to keep flipping back and forth! Too much flipping will cause the breading to loosen and come off. Next time Ill only make half the recipe for gravy, as written it makes way too much for just 4 servings. Great recipe! Keeper!
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18 users found this review helpful

Monster Cookies VI

Reviewed: Mar. 6, 2012
I've never made nor eaten a monster cookie before, I was pleased! I followed a few suggestions and reduced the brown sugar by 1/2 cup also reduced the oats (quick cooking) by 1/4 cup. I used mini semi sweet chocolate chips and mini m&ms, and a #16 portion scooper to drop the dough. Baked for 12 minutes, I would have liked them to be a bit more soft,so next time I will bake for 9-10 instead. The recipe yield says 72 cookies, I got 36 nice shape and consistently sized cookies. I think any smaller and they would be too hard.
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4 users found this review helpful

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