MARYSUNSHINE1 Recipe Reviews (Pg. 7) - Allrecipes.com (1438233)

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MARYSUNSHINE1

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Blueberry Cream Muffins

Reviewed: Jan. 17, 2011
Oh my, these are so delicious! My search for the perfect blueberry muffin is finally over. I liked them so much better than the higher rated blueberry muffins on this site. I filled my liners almost to the top and I still got a little more than 2 dozen. I did add extra blueberries and sprinkled the top with a little raw sugar. If you use paper liners, be sure to use the foil liners. Know that when they pack the liners, they use foil and paper, making them easier to separate. I use the foil with fruit muffins and nothing sticks to them at all. Then I save the paper liners for cupcakes.
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2 users found this review helpful

Tiramisu Layer Cake

Reviewed: Jan. 6, 2011
EXCELLENT!! Don't let the instructions scare you off. It really isn't hard to make, just read and re-read the directions and also, watch the video. Just follow the directions. To make chocolate curls, you can also melt some chocolate on a cookie sheet, spreading as thin as possible. Let sit for several minutes to slightly harden. Then I use a metal cookie spatula, with a flat edge and run it under the chocolate. You can make them as wide as you want. It will curl right up. Using a toothpick, pick up the curls and set on the cake. They turn out so pretty. Mine was absolutely gorgeous and was so good! Another family favorite. Thank you bettina!
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 26, 2010
Perfection! I try a new pumpkin recipe quite often but this one is always on the menu. My kids would throw a total fit if I were to leave it out. This year I tried a much higher rated pumpkin pie recipe and I had a taste test with the kids and grandkids. Hands down the Libby's came out on top. Thank you Libby's for a wonderful product and a wonderful recipe!
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Slow Cooker Mashed Potatoes

Reviewed: Nov. 26, 2010
What a wonderful recipe! I made this for the first time this Thanksgiving and what a time saver! I prefer Yukon Gold potatoes and they worked out great. I followed the great suggestions about stirring once in awhile and using a towel to prevent water dripping back into the potatoes. Thanks for the great recipe!
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Pumpkin Crumb Cake

Reviewed: Nov. 21, 2010
This was excellent but it was more like a pumpkin bar than a cake. The one little change I did make was to mix in chopped pecans for the topping instead of just sprinkling them on top. When I first tried a small piece, the topping seemed to be very sugary, crunchy and was so hard it cracked and came off in chunks as I cut it. I thought I had messed up somewhere along the line. After it sat, refrigerated for several hours, the top had softened up and was no longer sugary! I made two for my son and my daughter to take to their work parties, the night before, and it was loved by all. Thanks so much!
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Carrot Cake III

Reviewed: Nov. 7, 2010
Excellent! The first few times I made this my layer cakes were perfect. When I made cupcakes, they kept sinking in the middle. I was so frustrated I quit making them for several months. Not finding another recipe to match this one in taste, I was determined to figure this out. This time I did everything perfectly, preheating the oven extra early, bringing the eggs to room temp, and using my stand mixer for the eggs, sugar, oil and vanilla. The rest of the mixing I did with a wooden spoon, being careful to not over mix and in fact, I added the carrots and nuts before I had all of the flour mixed in.By the time I had them mixed in, so was the flour. I also filled my paper liners 1/2 full and no more. I use the match stix cut carrots in the little bags instead of grated carrots. I chop them very small and I think it makes a difference in the taste & texture because I think the grated can get sort of lost. The main difference I made was checking the container of baking powder. Although it wasn't due to expire for several months, I still decided to pitch it and open the new can, which will expire Sept 2016. Now they are marking the can to use within 6 months of opening and I think that makes all the difference in the world, so I added the date I opened the can. Thanks Tammy for the best carrot cake ever!
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Pretzel Turtles

Reviewed: Nov. 1, 2010
Sweet & Salty! Yum! So easy and a great addition to all the Christmas Goodies that I pass out to family and friends. This year I may drizzle a little white chocolate on top to make them even prettier. Thanks Cacki!
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Strawberry Pie II

Reviewed: Oct. 5, 2010
Delicious! After reading the reviews I made a couple of minor changes. I mashed one cup of berries with 3/4 cup of sugar. After cooking with the cornstarch and water until nice and thick, I added a couple drops or red food color to give it a beautiful, vibrant color. I gently folded the cooked berries with the remaining 3 cups of berries and poured it in the shell. After cooling several hours and topping with whipped cream it was perfect. It couldn't have been easier or more delicious. Thank you!
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Chocolate Caramel Candy

Reviewed: Aug. 18, 2010
Thank you Stephanie for the wonderful recipe! I made it and entered it in a Cooking Contest at my Parks & Recreation Department and won a "Gold Medal" with it. I did follow some of the suggestions from all of the wonderful cooks out there and I had no problems with it at all. I did line my pan with parchment paper and totally chilled each layer before adding the next. Another tip I followed was to allow the top layer to chill for a bit and then I scored it with a very sharp knife. I scored it into 1x1 inch squares and when it was totally chilled I had no trouble cutting it. I did remove it from the pan in one big piece using the parchment paper and then cut it. I also heated my knife under hot water and cleaned it often. I wanted perfectly cut pieces for the contest. The recipe and the hints did not disappoint. One 13x9 pan makes a ton and it will be a wonderful addition to my Christmas Goodies I pass out to friends and familly. Thanks again!
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Chantal's New York Cheesecake

Reviewed: Jul. 27, 2010
Yum! I wanted it to turn out perfect so I did bake mine in a water bath and it was beautiful! It was so good. At first I was totally intimidated by baking a cheesecake, but not anymore. If you follow CHUNG_BRENDA'S wonderful hints, it will turn out just perfect. I use the Strawberry Supreme Topping on this site for the topping and it was so good. Thank you!
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Fruit Dip II

Reviewed: Jul. 27, 2010
Yum! So simple and so good. I can't believe the substitution of strawberry cream cheese. I like the original recipe best of all. It goes so well with all different kinds of fruit. I can't imagine strawberry cream cheese with fresh pineapple, melons, etc.
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Bacon for the Family or a Crowd

Reviewed: Jul. 27, 2010
Excellent recipe! I also cook mine at 400. I used to hate cooking bacon, always burning myself, splashing grease all over, etc. This is the only way to cook it. Thanks Joyce!
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Creamy Cauliflower Salad

Reviewed: Apr. 2, 2010
Great recipe! Perfect for watching your weight. I added a few sliced radishes and skipped the sugar, used a low fat mayo and added just a little Splenda and I couldn't stay out of it!
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Photo by MARYSUNSHINE1

Rainbow Clown Cake

Reviewed: Mar. 28, 2010
Too Cool! I made these for my "Little Flower Child" daughter. She loves everything about the 60's, the music, all the upheaval, the clothes, the passion, etc. When I came across this recipe I knew I had to surprise her for her birthday. I made cupcakes and she loved them and thinks "Mom" is the greatest.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 28, 2010
This was excellent. It simply proves the point that you don't always need many ingredients to make something that is very, very good. I also lightened up on the soy sauce and doubled the vinegar for personal taste.
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Broiled Tilapia Parmesan

Reviewed: Mar. 16, 2010
Excellent! This is my favorite new recipe. I also added Panko bread crumbs and I will try it again using lowfat mayo and lite butter since I plan on cooking it often. Yum!
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Mandarin Orange Chicken

Reviewed: Feb. 27, 2010
This was excellent. I did make a few changes to suit us. I stir fried pea pods, the whole bunch of green onions and a small box of mushrooms, then set aside. After shaking the chicken in a bag with flour I stir fried it and set it aside. After the sauce was made I then added everything back to the pan along with a can of drained, sliced water chestnuts and the cashews. Next time I will double the sauce. The great thing about stir frying is, it is so simple to adapt the recipe to your families taste with your favorite vegetables, etc. This is one of my new favorites. It is quick, delicious and great for company. Thank you so much!
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Coconut Cream Cake I

Reviewed: Jan. 21, 2010
This is fantastic! This is one of my absolute favorites! After making this for everybody and their brother, I'm editing my comments to tell my easy way to fill the holes. I mix the cream of coconut with the sweetened condensed milk in my 4 cup glass measuring cup. Then, it's very easy to fill my small cream pitcher with the big glass cup. I used to fill a plastic squeeze bottle, but this is even easier. There is a lot of coconut mixture but I used it all. It's ok if it doesn't all make it inside the holes and some of it sits on top of the cake. I left my cakes right in the pans and after they cooled a bit, I covered, the cakes with plastic wrap and put in the fridge. To be sure it sets up nice and firm you must chill it overnight. The next morning I made Cool-Whip Frosting from this site. Instead of vanilla pudding I used cheesecake pudding. The vanilla is sort of yellowish and the cheesecake pudding is whiter, so it made for a prettier cake. I also add a bit of coconut extract to the frosting. The frosting does hold up much better than plain cool-whip. You can then cover the top and sides with a little or a lot of coconut. The cake sat in the fridge for several more hours before serving. It was so beautiful and impressive looking and my company loved it. Because it is so rich I will save it for very special occasions. Thanks for a great recipe!
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Cool Whipped Frosting

Reviewed: Jan. 21, 2010
I use this on the Coconut Cream I cake from allrecipes and it is so good. Instead of vanilla pudding mix I use either cheesecake or white chocolate flavored pudding. The vanilla pudding is sort of yellowish and the other two are whiter in color, making for a prettier cake. I just add 1/4 teaspoon coconut extract. I have used this many times as it is so quick and easy. I let the pudding and milk thicken up a bit before gently folding in the cool whip. It holds up well and it's even great with fat free, sugar free, pudding and cool-whip. Thank you!
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Bacon Wrapped Water Chestnuts II

Reviewed: Dec. 8, 2009
Excellent! This is one of my very favorite appetizers of all time. It's so worth all of that wrapping. Always a big hit, everyone always loves them.
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