MARYSUNSHINE1 Recipe Reviews (Pg. 1) - Allrecipes.com (1438233)

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Fruit Pizza II

Reviewed: Jun. 8, 2007
Wonderful recipe! I made it much easier for myself by a couple of changes. I let the cookie dough soften while I prepared the fruit. I didn't bother slicing the cookie dough, I simply pressed it down evenly in a pizza pan. After the cookie crust was baked and cooled, I added the cream cheese mixture and then arranged my fresh fruit on top. I didn't bother with making the glaze although I'm sure it's delicious. I simply melted some apple jelly in the microwave and after cooling it a bit, I brushed in on the fruit. It makes all the fruit shinny and pretty. I packed it in a pizza box and took it to the BBQ and it was (as always) a hit. Thanks Kay for the great recipe!
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258 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 26, 2011
Thank you for the tastiest prime rib recipe ever! After letting my 12 pound roast sit out for 2 hours, I studded it with fresh garlic. I added a teaspoon of herbs de provence to the other spices and rubbed it into the roast. I followed the cooking directions as written and after the second baking I checked the internal temp with an instant read thermometer. Because of the size of the roast I did have to cook it a little longer to get the temp up to 120. After resting for 15 minutes the outer cuts were medium rare and the middle was more on the rare side. I took a short cut and used a couple envelopes of McCormick brand of Au Jus. It was simple to swirl some beef around in the hot au jus for requests for a more medium piece of beef. This was so tender and so delicious that I see no point in cooking it any other way. Yum!
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2 users found this review helpful

Creme Brulee

Reviewed: Feb. 1, 2012
So rich and so good! I made mine carb friendly by using Splenda instead of sugar. I also left the brown sugar off the top of mine, but made the rest of the fam's with and we all loved it.
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5 users found this review helpful

Apple Crumble Pie

Reviewed: Feb. 1, 2012
Excellent! I learned my lesson about adjusting recipes before I have even tried them. Based on many reviews I decided to add about 3 tablespoons of flour. I also baked at 400 for 15 minutes, then dropped the temp to 350 and loosely laid some foil over the top when I thought it was getting too brown. Thank you LEHOUX! My family thinks I am so cool, haha ha.
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4 users found this review helpful

Chocolate Banana Pie

Reviewed: Feb. 5, 2012
Yum!! I made this for a "Super Bowl" party. I didn't whip the cream for the top until an hour before I was ready to serve it. I garnished it with a few chopped pecans and some shaved chocolate. It was so pretty and so good! Everyone loved it! The next time I made it, I took it over the top by making the home made pie filling for "Double Chocolate Pie" which was enough for the two pies I needed. I continued with the recipe as posted and it was to die for!
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2 users found this review helpful

Strawberry Refrigerator Cake

Reviewed: Feb. 6, 2012
Everyone loves this one! It's so light and refreshing in the middle of summer. I chill my cake in the fridge while I'm preparing the strawberries and also used the handle of a wooden spoon to make big holes for the berries. I make this (and other poke cakes) often in the summer so I bought a clear plastic, ketsup type squeeze bottle and cut the end down so it has a very large opening. This makes it so much easier to fill the holes. It works great for cupcakes and layer cakes also. I store the cake in the fridge while I make the frosting. When making the frosting, I make the pudding first and allow it to thicken a bit before gently folding in an 8 oz container of cool whip. In the summer "Cool Whip" does sell a strawberry flavor, but if that isn't available, I add a bit of strawberry extract and a drop of red food coloring to the frosting because if you use the vanilla instant pudding without it, it's sort of yellow looking and not very pretty looking on a pink cake. Before frosting the cake I go back and refill the holes as the cake will absorb some of the berries. Try this one you will love it!
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3 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Feb. 19, 2012
Oh yum! This was so good! I was sure that Alfredo sauce from a jar would be like canned gravy, not good at all. With the great reviews I decided to try it anyhow. I must have picked out the perfect brand of Alfredo because when it all came together it was simply wonderful. I used more garlic and regular mushrooms because that's what I had on hand. I changed the cooking directions a bit to suit my taste. After cooking the vegetables I removed them from the pan because I wanted my peppers to have a little crunch with the soft pasta. I cooked the shrimp quickly and removed them from the pan while I made the sauce. I used less cayenne because I wasn't sure if I would care for it. I made the sauce and adjusted the flavor with pepper flakes and more cayenne. When the sauce was hot and thick I added the pasta to warm and then the vegetables. Last I added the shrimp. I was amazed at how good the sauce turned out with the jar of alfredo. It was also a pretty dish with the red peppers and a sprinkling of fresh parsley. It is a rich dish so I won't make it weekly but I will make it often. I would be very proud to serve to company. Thanks JZELLER!
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 19, 2012
So Good! I try to follow a recipe the way it's written but like everyone else I will adjust recipes a bit to suit our tastes. I happen to like a few chunks of potato in mine so I use less peas and carrots. I also added a few more spices that I like with chicken. Thank you Robbie Rice for a 5 Star recipe!
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3 users found this review helpful

Double Chocolate Pie

Reviewed: Mar. 8, 2012
My search for the perfect chocolate pie is finally over! This is so good. The second time I made this I combined it with another recipe "Chocolate Banana Pie" I am not a fan of boxed pudding and this was the perfect answer. I needed 2 pies and combining it with the other pie recipe, it was more than enough for 2 pies. I followed the other recipe but used the filling for this pie instead of boxed pudding mix. I also didn't add the layer of whipped topping until I was ready to serve the pies. Chocolate curls and a sprinkling of chopped pecans on top of the whip cream made for a beautiful presentation. Thank you for a great recipe!
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4 users found this review helpful

White Almond Wedding Cake

Reviewed: Mar. 18, 2012
Thank you so much for a delicious cake! I'm not above taking any shortcuts, especially when something comes out tasting this good. I needed to bake 100 cupcakes for a surprise birthday party. My daughter-in-law wanted only chocolate & vanilla so I decided that they would be the best chocolate & vanilla cupcakes I could bake. I made an excellent choice with your recipe. The chocolate will be the "Too Much Chocolate Cake" recipe, also from allrecipes. Because we are making a golf course out of cupcakes, I didn't want them to be too full so I only filled the liners 1/2 full and they were perfect. It made 38 cupcakes! They smelled so good that I sampled one right out of the oven without frosting and I knew I had a keeper. I will never bake any other white cake again. All of you wonderful people here at allrecipes make me look so good!
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6 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Apr. 9, 2012
This is one recipe you really must try! Excellent ending for any Mexican themed dinner or anytime. If you use the Pillsbury Crescent Sheets it goes together really fast. I found if I melted a couple tablespoons of butter in the microwave and used a pastry brush, I could brush a thin layer of butter on the top crust. I mixed 1/2 teaspoon cinnamon with about 2-3 tablespoons of sugar and lightly sprinkled it all over the top. I drizzled a couple of tablespoons of honey on the top and it was just perfect. Thanks again CandleB and allrecipes!
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4 users found this review helpful

Cranberry Hootycreeks

Reviewed: Apr. 9, 2012
Great gift to give away at Christmas when you want to remember someone but not necessarily spend a lot of money. It's especially nice for your non-baking friends. It's a great cookie also. I simply change the amount of servings to 36 and bake 3 dozen at a time during Christmas. And you just have to love that name!
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3 users found this review helpful

Chicken Enchiladas II

Reviewed: Apr. 17, 2012
Thank you for a great recipe! Who cares about how authentic it is ... this is really good! The first time I made it as stated by the submitter and the second time I jazzed it up with more seasonings and a little red and green pepper for a little crunch. Either way it's really good, so thank you very much!
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2 users found this review helpful

Texas Sheet Cake V

Reviewed: May 5, 2012
You just can't go wrong with this recipe. It has been around for a very long time and we all know why. It's pretty simple to prepare and it never fails to please. The only problem I run into when preparing it is, I can't seem to keep out of it!
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2 users found this review helpful

Heavenly White Cake

Reviewed: May 6, 2012
This was soooo good! I've never been a fan of "Plain Old White" cake and finally figured out it was because I have never had a really good one. This was excellent Carol! Thanks so much!
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2 users found this review helpful

Chocolate Eclair Dessert

Reviewed: May 6, 2012
Oh Yum! I made this especially for the kids for dessert at a family BBQ and something else for the adults. As it turned out, the adults loved it too. After checking the reviews, I was sure that frosting the graham crackers with the very thick, prepared frosting wouldn't work and it would also be way too much. I warmed about 1/2 the container or so in the microwave and it spread easily all over the top. You've got to love these recipes you can prepare early in the day and then just whip out of the fridge when it's time. Thanks KBhrens2!
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2 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: May 6, 2012
Another keeper! I made this last year and forgot to rate it. I made this for the kids and a cheesecake for the adults and quess which one went first? I used hot fudge and spread that on before the coolwhip. I left out the peanuts because most of the kids aren't fond of them. I did serve chopped pecans on the side fot the adults, along with a little pitcher of caramel sauce! Talk about overkill! What a wonderful summertime dessert! *Update* I have made this several times since I have posted. I thought I would remind everyone that it's ok to "wing it" with the ingredients. Since I last made it, the ice cream sandwichs I use have gotten much smaller. It took 11 & 2/3 sandwiches per layer in my 13x9 pan. I'm sure we will have to adjust to the times. The time may come when there is no longer a "large" box of Jello (5 1/2 oz) or a small bag of shredded carrots. I guess I will adjust some of my recipes if they need it.
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Toffee Bars

Reviewed: May 28, 2012
One of my very favorites! I first came across this recipe in an old Betty Crocker cook book. They were called Toffee Squares although the instructions called to cut them into diamond shapes. A variation was to use butterscotch chips in place of the chocolate. At Christmas I do make both and they are loved by everyone. Thanks for posting for everyone to enjoy!
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1 user found this review helpful

Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Nov. 6, 2011
Everyone loves this! My family tends to go a little (a lot) overboard on special holiday dinners so we wind up making several pumpkin rolls so everyone has one to take home with all of the other leftovers we divide up. Thank you Libby's for another timeless classic.
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2 users found this review helpful

Buttermilk Mango-Berry Crumb Cake

Reviewed: Aug. 4, 2012
Oh Yum! Thank you naples for an excellent recipe! I took a chance on an unknown recipe and made two of them. I served them at a family birthday brunch and they were loved by all. Even the two youngest grandchildren that are usually into frosting and sprinkles skipped the birthday cake and went for yours after a small taste. The directions were exact and well written. I saw no reason to deviate from them or the ingredients. The cake was moist and delicious and the crumb topping was the best I've ever had. The combination of mango and raspberry was excellent although I can't wait to experiment a little, perhaps all raspberry. Regardless how I make it, this recipe will be a welcome addition to the master cookbook. Readers you must try this one, you won't be sorry. Ignore the negative reviews about this being, bland, tastless and just plain ugly. So, not true! Thanks again!
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22 users found this review helpful

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