Brenda Recipe Reviews (Pg. 1) - Allrecipes.com (13988430)

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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 12, 2011
OK, first of all, I cannot believe in all of the reviews I read, not once did anybody not have problems with these running over. I questioned if I should use regular sized paper liners or the jumbo ones. I'm so glad I went with the jumbo's. They would have definitely ran over using regular size liners. I followed the recipe exactly, except I used a devil's food cake mix (liked the looks of other's examples) and I baked for 22 min. At 16 min., the batter was still soupy and at 20, tooth pick, still not clean. Looked beautiful when I took them out of the oven, but after cooling, the centers sank, but I will ice to cover that up. I ate one about 20 minutes after taking them out of the oven w/o icing. The mix of the cookie dough and the choc. cake was super gooey and yummy. Made me want 3 more w/ a glass of milk. The cookie dough was still dough; not overcooked. I can't wait to share these w/ the people I made them for. Rated them 4 instead of 5 stars, simply because had I put them in regular size cupcake liners, I would have had 24 ugly, run-over cupcakes in my oven.
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Chicken Tetrazzini IV

Reviewed: May 26, 2010
I read a few reviews before making this and then went back and read them more closely after I made it. I realized that many of the higher ranking reviews added extra seasonings to give it flavor. I didn't add anything extra and found it very bland. I used a chardonnay instead of sherry (whatever difference that makes, I don't know). This might be a good base recipe, but I don't feel it deserves this high of a rating as is. In my opinion, it needs garlic, onion, more salt, pepper, etc. I would not recommend making this as stated or you will most likely be disappointed.
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Clone of a Cinnabon

Reviewed: Feb. 10, 2010
I cannot believe how EASY it was to make these cinnamon rolls using the bread machine. My eggs weren't at room temperature and I didn't measure the milk's temperature, but there is no sign that those 2 factors had any negative effect. I did follow one reviewer's advice to mix melted butter, brown sugar and cinnamon together and spread over the dough. It wasn't a spreading consistency and was impossible to get evenly spread, but the end result was fine and it didn't run out into the bottom of the pan using this method. I did not use wax paper in the bottom of the pan or flip them out as soon as they were done. I left them in the pan for several hours and they came right out. I don't know for sure if this is because of using the melted butter/sugar mix or not, but I had no problems in this area whatsoever like some other reviewers have had. This was my first attempt at cinnamon rolls and I'm hooked. I've never had a Cinabon, but if this is what they taste like, they're great. I have had Grands cinnamon rolls with cream cheese icing, which I love and I would put these in the same gooey, texture category as a Grands...minus the "canned" taste. I also thought the amount of butter/sugar was perfect and the amount of icing was perfect also. The only thing I don't like is that by using the bread machine, I'm limited to making a batch of 12 rolls. SUPER RECIPE!!!
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Grilled Lemon Pepper Catfish

Reviewed: Feb. 6, 2010
I am only giving this 1 star because of the overpowering lemon taste that the fish had. It literally made my lips pucker. My 11 year old daughter, who has a taste for strange foods, thought it was just right, so I guess if you like fish that tastes like LEMON, you might like it. I had 2 1/4 lb. of catfish filets and used the juice of 5 lemons. I did let the fish marinate a full 4 hours, but didn't put lemon slices on top. If I make this again, I will just squeeze 1 lemon over the fish and let it marinate for 1 hour. Using this method, I would predict this would be a 4 or 5 star recipe. I didn't have lemon pepper or Creole seasoning so I used regular pepper, Mrs. Dash, garlic salt, paprika, parsley and a little red pepper. I did have to broil it for more like 30 minutes, but my filets were pretty thick.
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Potato Cheese Soup

Reviewed: Feb. 6, 2010
We really liked this. Potato soup is not my choice of a soup and this is the first potato soup I've ever "liked". The light amount of cheesiness is just right. I had 5 medium potatoes (I would recommend using 6 large as we had quite a bit of juice left with no potatoes in it) I didn't have chicken soup base, so I mashed 3 chicken boullion cubes up in the sauteed veggies. I used 6 T. of margarine instead of 1/2 c. and added a few fresh sliced baby portabella mushrooms the last couple minutes to the veggies as they were sauteeing. I loved the mushroom addition and will add a lot more the next time. I'm looking forward to sharing this recipe with friends soon.
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Creamy Mashed Potatoes II

Reviewed: Jan. 30, 2010
These were really easy and good. I made them in the morning and kept them in the fridge until I was ready to put them in the oven for supper. I let them bake about an hour, covered and then topped them with cheddar cheese and baked uncovered another 10 minutes.
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Sweet Marie Bars

Reviewed: Jan. 30, 2010
I made a double batch and used a 9x13 pan. The recipe just says to melt the first 3 ingredients. I actually let them bubble a minute or so and would let them bubble longer the next time so they would set up a little firmer, but that's just a consistency preference of mine. I added an extra 1/2 c. peanut butter to the double batch as I love peanut butter and for the topping, I melted 2 Hershey milk chocolate bars and drizzled them over the top. I used the rice cereal, but think I may try them with corn flakes the next time. They're a delicious addictive sort of treat.
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The Best Chocolate Cake You Ever Ate

Reviewed: Jan. 14, 2010
I didn't add the cinnamon, because chocolate and cinnamon aren't two tastes I want combined and I was afraid if I tried the cinnamon I'd regret it and have 2 cakes nobody wanted to eat. I made a double batch (2 cakes for 2 different occasions). As I was making the cake, I realized I was basically making a Texas cake. I had to bake the cakes around 30-35 minutes before they passed the tooth pick test. The icing is the reason I'm giving it 4 stars instead of 5. It was good, but I think 4 cups of powdered sugar is too much as the icing was thick and had to be "pushed" around on the cake rather than "poured" over the cake, so it doesn't have a smooth finish as I hoped it would. My husband and I each tried a bite as it was still just a little warm so I could get my review in and we both agree it tastes like a thick Texas cake. That's not a bad thing, we really like Texas cake. Granted, I left out the cinnamon and I'm sure that significantly changes the taste of the cake, but other than that, it's a good, moist, lightly chocolate, relatively easy cake that will go great with a glass of milk or a dip of vanilla ice cream.
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Vinegar Cookies

Reviewed: Jan. 5, 2010
These remind me of Sandies (pecan shortbread cookies), which is not my favorite cookie. My husband loves Sandies, on the other hand, so maybe he'll like these when he gets home. I made a double batch and the only thing I changed was that I added vanilla. I made 6 without nuts and the rest with. The ones without nuts, spread more, were not as attractive and fell apart very easily. These cookies have a nice, sweet, nutty taste that seems to keep calling me back for another try, but once I eat a bite, I keep finding myself disappointed by the greasy film left in my mouth and on my fingers and by their extreme fragility. I'm not sure what purpose the vinegar serves, as it is undetectable as far as taste goes; I was actually hoping for a wee bit of a tangy flavor. I saw in another review where their recipe called for 1 tablespoon of vinegar, so maybe that would be an idea to try if you're hoping for at least a hint of the vinegar taste to be in "vinegar" cookies. It's not a bad cookie, just not one for me.
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Pecan Pie V

Reviewed: Nov. 25, 2009
My entire family agreed that the taste of this pie was really good, but it was definitely not a pretty pie. I don't know if it's the "foaming" of the eggs that does it or what, but the entire top of the pie has a crusty, crumbly layer over it. So much so that you can't even identify that it is a pecan pie. So if you don't have corn syrup and it doesn't matter what the pie looks like, this is a good one for taste, but it you want a good looking pecan pie, I would recommend a different recipe.
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Caramel Popcorn Balls

Reviewed: Oct. 29, 2009
Please, please, please listen to those of uf who are telling you that you either need to cut the popcorn in half or double the caramel. I had 4 big pans of popcorn sitting out and divided the caramel amongst them. It was quickly evident I was not going to have enough caramel, so I just had to stir as best I could and ended up picking out the areas that had enough caramel to shape into balls. I ended up with a roaster full of popcorn leftover with no caramel on it. This is a rather thick caramel also and the popcorn balls I ended up with had more like blobs of caramel scattered throughout rather than an even coating. I would give this recipe 4 stars for the flavor and chewiness of the caramel, but I was so mad when I was trying to shape the dry corn into balls that I felt I had to deduct. Don't just assume, like I did, that a recipe with such a high rating has no major faults. I ended up with 26 4" balls even with all the wasted popcorn, so something is not right with the amounts since it supposedly makes only 15 balls.
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Apple Crisp II

Reviewed: Oct. 25, 2009
I used 2 Honey Crisp and the 1 1/2 Red Delicious apples. I followed the recipe exactly other than putting it in an 8x8 pan instead of a 9x13. We thought it was delectable. The sauce turns some of the crumb mixture slightly chewy, which is always good in my book. It has a large proportion of crisp and I wouldn't recommend changing the amount of those ingredients. If you really like a lot of apples, I would recommend adding more apples. It turns out to be about 2/3 crisp and 1/3 apple in an 8x8 pan, which is just how I like it. We topped it with black walnut ice cream and it was scrumptious.
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Chicken Fettuccini Alfredo

Reviewed: Oct. 25, 2009
This was good. I cut it in half and it made enough for 6 LARGE servings. Other than adding broccoli, I did everything as directed. The reviewer who suggested having everything measured out and ready to pour in, was right on. I ended up having to draft my daughter to help me get things out of the refrigerator, etc. as I was tied up with stirring the flour mixture and chopping things when I also needed to be doing other things. My kids ooohed and awwwed as they were eating it and kept telling me how good it was. When I placed the plate in front of my 7 year old, she said, "this is pretty fancy!" I laughed, because I had remembered some of the reviewers saying it was a fancy italian restaurant type recipe. This was better than canned sauce, but compared to the extra work and ingredients, I can't decide if it's worth it.
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Rhubarb Cake I

Reviewed: Apr. 28, 2009
I made this cake twice, the first time I used 3 cups of rhubarb and the milk/vinegar mixture because I didn't have buttermilk. It was delicious. My dad who loves rhubarb and my kids who had never had rhubarb, all loved it. The second time, I used approximately 4 cups of rhubarb and used I Can't Believe It's Not Butter instead of butter and the milk/vinegar mixture again. I did not like it as well. I really don't think it was the butter change, but rather the added rhubarb. When I make it again, I will stick to 3 cups rhubarb. That amount seems a good amount; not an overwhelming taste of rhubarb and it also held up better in the fridge. More rhubarb seemed to take it from "coffee cake" to "soggy bread pudding" consistensy.
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