kelsey Recipe Reviews (Pg. 1) - Allrecipes.com (13896971)

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Easy, Boneless Hot Wings

Reviewed: Jan. 6, 2010
These were GREAT! I made them in the oven, not the microwave. Very tasty, perfect for a football game with some ranch dressing for dipping.
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Honey Bun Cake I

Reviewed: Feb. 21, 2009
WOW. This is my new go-to breakfast, brunch, and afternoon cup-of-coffee cake. I will never make a coffee-cake again! DEFINITELY make it in a fluted bundt pan - beautiful, EASY, and so tempting!! Definite new favorite.
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Photo by kelsey

Mini Cheesecakes I

Reviewed: Jan. 30, 2009
I completely cheated on this recipe by using a tub of Kraft "no bake cheesecake" mix (by the cream cheese in the grocery store). I also decided to use graham cracker crumbs (pressed with melted butter) in exchange for vanilla wafers. They were dainty and gorgeous! Be sure to take the time to find MINI muffin liners - any other size just doesn't do these little pretty little cakes justice.
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1 user found this review helpful
Photo by kelsey

Grandma's Lemon Meringue Pie

Reviewed: Jan. 30, 2009
This pie was so good, and very easy. Make sure to use every bit of the meringue and spread it ALL the way across the crust - not even the very edges should be visible! It seems like way too much, but the meringue will shrink and weep and you will need every bit you've got. Here is my tip for saving time and trauma: I made the pie (minus the meringue) and put it in the fridge overnight. The next day, a few hours before serving, I reheated the pie in the oven while I whipped up the meringue, then topped and browned it. That way, you can avoid all the "issues" you run into with a typical meringue - topping it while piping hot, storing on counter/refrigerating, etc etc. Thanks for a keeper!
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Whipped Cream Cream Cheese Frosting

Reviewed: Jan. 17, 2009
I wish I had tried this as-written. Replaced 1 cup sugar with 1 3/4 powdered sugar as suggested, but wasn't that happy with how it turned out (too tangy tasting). So I whipped an extra 1/2 cup of cream and added a handful each of white and powdered sugar, along with more vanilla. I added it to my bowl and it was perfect! I had way too much frosting for my cake, but I wasn't complaining! Turned out very soft and creamy - white sugar would probably have come out "stiffer".
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Too Much Chocolate Cake

Reviewed: Jan. 17, 2009
YUM!!!!! I made this cake for my father-in-law's birthday and it as absolutely decadent. I would use mini chocolate chips next time, because they sank, but otherwise no change. Be aware that the batter will look VERY different than a typical cake mix - waxy, whipped, solid - but resist the temptation to doctor it! Comes out perfect, moist, just the right amount of density - YUM! I topped it with the "whipped cream cream cheese frosting" from this site. A+!
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2 users found this review helpful
Photo by kelsey

Gumbo Style Chicken Creole

Reviewed: Jan. 5, 2009
This was so good, and so good looking! I saw a lot of reviewers added extra liquid - I added maybe a couple of tablespoons, but I did not let it get 'soupy' at all, like gumbo. I put some cooked shrimp in the food processer and stirred that in along with the chicken, loaded the whole thing up with Tony's Chachere's seasoning, and served it to my husband over white rice. He absolutely loved it - and being born and raised in New Orleans, anything Cajun/Creole that gets his stamp of approval is a hit for me!
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White Chocolate Blondies

Reviewed: Dec. 24, 2008
THESE. WERE. INCREDIBLE! The only change I would make next time would be to use mini-chocolate chips or sprinkle them on half-way through baking time so that they don't all sink to the bottom. I made a quick syrup by heating up brown sugar with a little milk and a splash of vanilla & kahlua. AWESOME! This blondie begs for milk - or ice cream - so have some on-hand!
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Apple Harvest Pound Cake with Caramel Glaze

Reviewed: Dec. 21, 2008
Awesome, awesome, awesome. Used 3 small granny smith apples and doubled the brown sugar in the frosting (which I spread all over the warm cake, letting it absorb - ended up looking like a honey bun! Mmmm).
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1 user found this review helpful

Freezer Caramel Drizzle Pie

Reviewed: Dec. 18, 2008
Absolutely amazing - my husband texted me mid-dessert to tell me that everyone was flipping over this pie and that it was a "hugeeeee hit!". Make sure to get the bigger, 9" pie crusts, or you will WAY overfill!
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3 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Dec. 18, 2008
Oh, how I love this recipe. You can really speed it up by using bottled Coleslaw dressing (Newman's Own is the best) and bacon bits. I make this dish often for potlucks - overnight in the fridge is a MUST for flavor! If I am making it only for myself, however, I make an extremely light version using fat free mayo (10 calories per tbsp vs 100 in full-fat version and SAME TASTE) mixed with whatever fake sugar I have on hand in place of dressing. I go back and forth between raisins and split red grapes, but the one thing I ALWAYS leave out is the sunflower seeds! I sometimes will sprinkle on slivered almonds a few hours before serving (too soggy if chilled all night) but it's just as good without. Thanks, Alyson!
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Chocolate Mousse Pie

Reviewed: Dec. 2, 2008
This pie tasted awesome! I used 7 ounces of milk chocolate chips instead of a bar, because I could only find dark, white, and semi-sweet baking bars in-store. It worked out fine! But make sure to cool the chocolate/marshmallow mixture ALL the way before folding in the whipped cream, or your cream will melt. I made this mistake (it was almost cool), so the filling didn't "puff up" as much as the picture - but at least it all fit into the crust! I waited until the pie had set (two hours), then dotted it with extra milk and white chocolate chips. I sent it along with my husband to our church's weekly "men's group dinner" the next day and it was a hit. My husband wasn't a huge fan of the milk chocolate flavor because it tasted "exactly like a hershey bar", but everyone else loved it! Still, I love him, so maybe next time I'll try semi-sweet. Overall, very easy, very quick, very eye-appealing, very good!
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Chicken Tortilla Soup V

Reviewed: Nov. 18, 2008
Easy and very good! Be picky about your salsa, as it really picks up the flavor. I cooked up my chicken with a little lime juice, then chopped and threw in while it simmered. Great weeknight alternative!
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1 user found this review helpful

Garlic Chicken

Reviewed: Nov. 14, 2008
I am not a meat eater but even *I* was craving a bite of this extremely savory, garlicky-butter-smelling, cuts-like-butter breast. This is a delicious, easy and FAST weeknight favorite at our house - if it's not in the rotation, I'll hear about it until it's added!
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Easy Mexican Casserole

Reviewed: Nov. 14, 2008
This is a tasty and easy weeknight favorite at our house! Definitely use taco seasoning on the beef, and a salsa you love. We use black beans because they feel more "Mexican" than red, and make our own salsa because we have an amazing easy recipe. The best part of THIS recipe is that it "changes up" very easily - my husband's side gets beef, extra cheese, and less sour cream; mine is vegetarian - no shredded cheese, but extra salsa and taco-seasoned sour cream. Both sides cook up perfectly. Delicious!
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Easy Tuna Casserole

Reviewed: Nov. 14, 2008
This is a very good and easy basic recipe you can easily alter to your tastes. The first time, I used chicken broth and added green beans (his side) and frozen peas (my side) to it. My husband really liked it, but it tasted way too much like chicken noodle soup for me to enjoy very much. The next time around, I made it with a can of cream of cheddar with added mayo/sour cream, adding green onions and leaving out the shredded cheddar, and it was AWESOME. The french fried onions are a new and really tasty twist - you can get them cheese flavored, too!
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Cajun Chicken Pasta

Reviewed: Nov. 14, 2008
I absolutely HAVE to make this dish twice a week for my New Orlean's born husband, and a double batch at that, so he can heat it up for lunch at work the next day. I use Tony's Chacheres seasoning and make it exactly as the recipe calls, except for leaving out the mushrooms, and it is AWESOME. This pasta is to die for!
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Salisbury Steak

Reviewed: Nov. 14, 2008
First and foremost: this dish tastes AWESOME. That being said, after making this recipe 2 or 3 times, I am so disappointed! Each time it has fallen completely apart - it's like the best mushy ground beef you've ever had. I've done it to a T, I've added more bread crumbs, I've added more egg... maybe my patties are too big. It's frustrating because I almost never have difficulty in the kitchen, especially when following the recipe exactly - I even tried it in the stove with little more success. If I ever serve it again, it's going to have to be over rice or potatoes... but it tastes SO GOOD!
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Salsa Chicken

Reviewed: Nov. 14, 2008
This dish came out looking awesome - like I'd put 5 times more time and effort into it than I did! I seasoned it with a taco seasoning recipe from this site (though to be honest, On the Border's seasoning packet is still the best!) and topped it with homemade salsa, then cheese. Awesome served with Spanish rice and warm, buttered tortillas - and a great FAST and EASY weeknight alternative!
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Day Before Pay Day Fried Rice

Reviewed: Nov. 13, 2008
This was an easy recipe that really is great to use up leftovers with! My husband prefers it to be made "teriyaki" flavored - you can buy it, or easily make it by whisking your soy sauce (low sodium *tastes* best) with some brown sugar and a little vegetable oil. Or in a pinch, white sugar and no oil! This recipe is easy no matter how you twist it. =) Thanks!
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