QUEENOFGREATJUNK Recipe Reviews (Pg. 1) - Allrecipes.com (1385584)

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Butter Cream Frosting II

Reviewed: Dec. 19, 2007
Really great frosting that can be tinkered with: I used real butter and half and half instead of margerine and milk. I also used a combo of vanilla butter nut flavoring, real vanilla, and a bit of almond extract. The whisk attachment of a kitchaid makes it come together and get light and fluffy very quickly. Yummy! I had some frosting left over after I finished the cupcakes, and I added some cocoa powder to make it chocolatey. Very versatile recipe!
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Rosenmunnar

Reviewed: Dec. 17, 2007
INCREDIBLE! This is my kind of cookie...I made them for a cookie swap, but decided not to take them...they were too yummy! I tried 3 different kinds of jam: rasp., boysenberry and blueberry. Raspberry won hands down around here. The dough is very sticky, so I refridgerated it for a while to make it easier to work with. I used a small 1" stainless steel scoop to make the cookies, and then the back of a round stainless 1/4 teaspoon to make the prints. I dipped the jam with the same 1/4 t. so it fit perfectly into the holes. I only got 3-3 1/2 dz cookies from this recipe as opposed to the 72 servings listed. Bake until JUST starting to lightly brown around the edges. These cookies spread out to 2" while baking, but the final product was delicate and buttery with a sweet and tart rasperry center. FAB!
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200 users found this review helpful

Italian Wedding Cookies III

Reviewed: Dec. 17, 2007
This is the first time that I've made this type of cookie, and they turned out great. The dough was very sticky, so I refridgerated it for a while to firm it up, and it was way easier to work with. I used a small stainless steel scoop (melon ball size) to scoop the dough into balls. Then I cut each ball in half. You can then pinch into a crescent it you like. I got 9 1/2 dozen cookies this way! Don't let them brown in the oven, they should look dry on top, and they are done. They are crumbly but great! I substituted 3 t. fresh lemon juice for some of the almond extract, and also added the zest of a lemon to the dough. I also used about a tablespoon of zest and about 2 c. powdered sugar...whirred in the food processor to create a lemony flavored sugar to roll them in. They were very good! I may try almond lavender next time. ;) another tip: don't use a warm pan, or the cookies will spread as you are shaping them.
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2 users found this review helpful

Burnt Butter Rice

Reviewed: Aug. 12, 2007
This was kind of bland and oily. Not a favorite.
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Hot Artichoke and Spinach Dip II

Reviewed: Aug. 2, 2007
This recipe makes about 2 cups of dip...so a pie pan or larger dish makes a shallow dip ready container, or choose a smaller dish for a deeper dip. I did substitute Neuf. cheese and light mayonaise, plus I added 3 cloves of fresh garlic. The garlic and other spices added a nice depth to the flavor of the spinach and artichoke. It was a hit at the party!
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Crazy Chocolate Cake

Reviewed: Feb. 7, 2007
This was a recipe that has been passed down in my family as well. It's called 'crazy cake' because it's made without eggs and butter. It became popular during War Rations because it didn't use eggs or butter. Our family recipe calls for 2 Tablespoons of vinegar, 2 teaspoons of salt and 3/4 c. oil. It makes a FANTASTICly chocolatey cake (and trust me, you can't taste the vinegar). If you're making a layer cake, I'd use less oil, as the 3/4 c. makes a very soft and tender cake that won't hold up outside a pan. We top our crazy cake with a boiled chocolate p'nut butter frosting (fudgy!) or with cool whip and a variety of crushed up chocolate candies...but it's way yummy just right out of the pan with nothing on it!
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79 users found this review helpful

Sugar Cream Pie I

Reviewed: Nov. 14, 2006
IN-Credible! My sister in law said it tastes like a vanilla milkshake pie. I made a triple batch in one pan, and plan on taking them to Thanksgiving get togethers. They hold up really well (no merangue to weep), and the cinnamon adds a nice holiday note. This would be fabulous made with part eggnog, or served with mocha (syrup) flavored whipped cream. In the summertime, it would beg for fresh strawberries.
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Cinnamon Pancakes in a Jar

Reviewed: Feb. 7, 2003
I gave these as Christmas presents, and they were a BIG HIT! Would also make a nice housewarming/wedding gift basket (add a skillet and turner, some Maple Syrup, etc.) I added a tag with ingredients/directions, and a cookie cutter to pour the batter into to make shaped pancakes.
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3 users found this review helpful

Hershey's ® Hot Fudge Pudding Cake

Reviewed: Feb. 7, 2003
This is a really fantastic recipe! Simple, but elegant enough to serve to guests with some vanilla bean ice cream. Nice, rich chocolatey flavor! I added a little more cocoa to the mix just to punch it up a bit.
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3 users found this review helpful

Melt In Your Mouth Toffee

Reviewed: Dec. 21, 2002
WOW! This beat out any commercial toffee I have ever had! I added finely chopped nuts in with the sugar mixture, and after spreading the toffee in the pan, I grated a Hershey bar over the top and popped the pan in the freezer for a few minutes. Absolutely worth the effort...insanely good!
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Easy Lemon Cookies

Reviewed: Apr. 5, 2002
These cookies are FABULOUS! I omitted the powdered sugar step and just used a small scoop to transfer the soft dough onto the pans. I only got 2 dozen large cookies with this method. Once they cooled, I iced them with vanilla frosting. Next time I will bake at 350, as they browned on top at 375. EXCELLENT!
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4 users found this review helpful

Seven Layer Tortilla Pie

Reviewed: Mar. 10, 2002
I have a two year old and another one on the way, so I developed a speed method for this great recipe! Use refried beans instead of the mashed pintos, and use a can of rotel dip (plus a tablespoon of taco seasoning for an extra kick) in the black bean layer instead of chopping tomatos. I still added the garlic and salsa. I added a can of drained corn to the black bean mixture, and had more than enough for a 5 layer pie! My family LOVED it!
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5 users found this review helpful

Lemon Pie II

Reviewed: Dec. 12, 2001
This is an AWESOME recipe! It tastes just like the lemon pie that is served at Chic-fil-A! (just add merangue). Add a little more lemon juice for extra kick. This has a great creamy cheesecake type consistency!
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13 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: Jun. 4, 2001
This was REALLY good! The seasoning mix was wonderful, and it was a great cooking technique to saute the chicken in a saucepan so the moisture doesn't evaporate and dry it out (like it would in a skillet)...Plus, you don't have to use any oil to brown it. Thus saving your fat & calories for sour cream and avacado! I used a whole lime for extra kick, and it was great!
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2 users found this review helpful

Spinach Roll-Ups

Reviewed: Jun. 1, 2001
I made these for a baby shower recently with a couple of other roll-up recipes. This one was the big hit, and I got several requests for the recipe...Thanks for sharing it!
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