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

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Mary Pecbot

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Rempel Family Meatloaf

Reviewed: Sep. 5, 2014
HALLELUJAH!!!! A meatloaf recipe that I can and will make over and over again! I made changes, but only because my picky husband wont eat anything with onion (onion soup mix). So instead I just used garlic powder and onion powder. I kept everything else the same and followed others advice of placing bread slices underneath as it baked. My husband must have complimented this meatloaf 6 times before he finally stopped eating it! I teased him and told him I was going to throw away the leftovers because there was no room in the fridge. "OH NO YOUR NOT" haha calm down dear, it was a joke. Thanks for the great recipe, Ill be keeping this and making it again and again. **Side note, a lot of the negative reviews sate that it is too salty. I did not have this issue since I did not use the onion soup mix, my suggestion would be to omit it all together and add some garlic and onion powder in its place. When I did this, it was not salty at all. Great flavor from the ketchup/A1 and crackers. I also added a little less cheese I think since I only had a partial bag left. Try this with out the soup mix!
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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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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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Fruit Dip II

Reviewed: Dec. 17, 2012
I also used strawberry cream cheese, cool whip and a little bit of orange juice, I also initialy forgot the marshmallow cream at first! OOPS. With out it,its a gross dip! But after I added it, it was outstanding. I probably wont add all of the marshmallow cream next time though. Yummy dessert type appetizer
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1 user found this review helpful

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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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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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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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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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
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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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

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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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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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Apr. 15, 2014
Made this tonight, delicious! I did make a few very minor adjustments to accommodate our taste. I slightly decreased the cayenne powder, black pepper and the salt. I didn't have enough red wine vinegar so I used about 3/4 cup red wine vinegar and topped it off with white vinegar. I didn't add the amount suggested in the recipe though, I like more sweet than tangy as far as sauce goes. I also added a few teaspoons of Worcestershire sauce, about 1 1/2 tablespoons of regular yellow mustard, 1/4 cup more brown sugar and 1/4 cup of honey. I thought the flavor was mediocre before my adjustments,and was too tart for our taste. There wasn't any ingredient that I left out, I just added. After my changes this recipe was OUTSTANDING!!! Will save this one and make a lot this summer!
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Depression Cake I

Reviewed: Jul. 25, 2012
I made this cake for my husband tonight who is to avoid dairy and egg to prepare for a medical procedure in a few days. I halved the recipe and baked it in a 8x8 pan. I omitted the raisins and added a pinch more of the cinnamon and nutmeg, also added 1/2 tsp ground ginger and 1 tsp vanilla extract. I let the liquid cool to a little warmer than room temperature and mixed in the flour and baking soda..I also added a pinch of salt. After baking, I allowed the cake to cook for 5 minutes then spread vanilla frosting from a can over the top so the frosting melted into a glaze. My husband was skeptical when I told him it was milk and egg less, lets just say that a little more than half the pan is now gone...and not by my doing this time! This is a great cake recipe for anybody with egg/dairy allergies or is vegan/vegetarian. Thanks for sharing!
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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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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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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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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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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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