Stacey Cherry-Oldt Recipe Reviews (Pg. 1) - Allrecipes.com (1460684)

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Stacey Cherry-Oldt

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Yummy Sweet Potato Casserole

Reviewed: Nov. 24, 2011
Yumm; i didn't have any whole sweet potato's so i took my chances with the canned kind that i had in the cupboard; still good even after draining the syrup and following the recipe
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Sausage and Rice Stuffed Peppers

Reviewed: Aug. 20, 2011
I really liked the flavor of these. When I've made other stuffed pepper recipes in the past I've always been disappointed that they seem to lose the flavor during baking. This recipe held the flavor very well. I used Jimmy Dean spicy sausage (which was much better than traditional beef) and i used a favorite local hot pepper cheese instead of cheddar. Will definitely make this again.
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S'mores Bars

Reviewed: Jul. 24, 2011
Love this recipe! I made a graham cracker crust as suggested by others and followed the recipe otherwise (omitting the peanuts). I broiled briefly to brown the marshmallows and give it that campfire kind of taste. The brownie part didn't get completely done in the middle so we couldn't have eaten them by hand but who cares....use a fork it's delicious! Will bake it longer the next time
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Tres Leches (Milk Cake)

Reviewed: May 16, 2011
This was easy to make; i topped it with fresh fruit (mango, blueberry, strawberry, kiwi); the taste was right in terms of sweetness and the fruit was very good on it. I guess it is the texture that I'm not crazy about. I'm not used to a soggy cake. (very wet sponge consistency). I had never made this type of cake before but had tasted one at a gathering recently. I don't remember the one I tasted to have been so soggy. It held together when cutting and eating but I definitely didn't love this and will keep looking for a different recipe or maybe try using half of the liquid.
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OREO Mini PHILLY Cheesecakes

Reviewed: Apr. 23, 2011
EASIEST DESSERT EVER!! AND GOOD!!!
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Valentino's Pizza Crust

Reviewed: Jan. 21, 2011
easy to make; minimal wait; average taste
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Strawberry Pretzel Salad

Reviewed: Dec. 10, 2010
The perfect combination of "sweet" meets "salty"; took it to work and it was devoured with lots of requests for the recipe; make sure to completely seal the crust with the creamcheese topping prior to adding the jello to avoid a soggy crust; i used the pretzel rods instead of regular pretzels I think regular pretzels work better...the rod's were harder to cut through. i used brown sugar in the crust instead of white.
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Mom's Goulash in the Microwave

Reviewed: Aug. 4, 2009
This is good but I would have left the caraway seeds out (personal preference). I made a few changes...I used 1/2 sirloin and 1/2 jimmy dean hot sausage. I increased the oregano to hide the taste of the caraway seed. I cooked it on the stovetop also and used the whole can of tomato sauce. I also used 1 can of tomato's with green chili's instead of just tomato's
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Caramel Popcorn

Reviewed: Mar. 9, 2008
Easy to make; tastes yummy - actually, it's quite addicting! **update; i've made this several times and my only suggestions are: 1. use a large tablespoon of coconut oil (it's solid and found in health food section) when popping the corn, it gives it a bakery style taste - noticed only after the caramel topping is added; also...1 heaping table spoon of coconut oil to 1 cup of un-popped kernals seems about right 2. use a NON-STICK pan when cooking the caramel topping; HUGE difference in texture/taste; THE BEST!!
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Chocolate Turtle Cheesecake I

Reviewed: Feb. 17, 2008
This was just "ok" for me. I prefer my cheesecake with a thicker cheesecake. This seemed more candy/crust than cheesecake. Other reviews had said to do 1 1/2 x the cheesecake filling - which I would try if I made this again. I did add more of the turtle topping portion as a garnish since alone, the baked part of the cheesecake didn't look that appealing. The appearance was fantastic when drizzled with chocolate, caramel and pecans on top.
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White Chocolate Raspberry Cheesecake

Reviewed: Feb. 12, 2008
This was excellent! I didn't bother to strain the seeds and it was still fine. I also agree with others that you could use raspberry preserves. I added a little extra sugar to the sauce (personal preference). I spread the remaining sauce over the top of the cooled cheesecake and grated white chocolate over the top. I'll defintely make this again; i changed my rating from 5 to 4 only because after making this several times and watching a youtube chef talk about making cheesecake... i figured out that the only problem in, the recipe is the crust. When using oreo cookies there is no need to add the butter and sugar (it already has enough fats in the cookies); and if you do...it's very difficult to get it out of the pan because it carmelizes when baked...like you need to chizel it out of the pan). So leave the butter and sugar out of the crust and sure to bake the crust at 300 for 10-12 minutes prior to adding the cheesecake filling and it then becomes a 5/5
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Grandma Ople's Apple Pie

Reviewed: Feb. 10, 2008
The pie was very good! The only problem was the sauce was very thin and didn't thicken. I will make this again, but add 2 Tbs of quick cooking tapioca as suggested by someone the next time.
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Peanut Butter Pie I

Reviewed: Jan. 26, 2008
I've been making this recipe for years! It's my favorite peanut butter pie recipe and I always have requests for this. I buy a pre-made oreo crust to save time. I also garnish the pie with freshly grated chocolate and small slices of peanut butter cups. I recently discovered how to make this as bite sizes since it's so rich (less guilt). For mini's, I sprinkle ground up oreo's into the bottom of a mini muffin pan liners (placed on a cookie sheet), I then put the filling into a pastry bag or plastic bag with a whole cut out and I fill each cup with the filling, garnish and chill. The filling will stick to the crust when you take it out. Keep it refrigerated until it's ready to be served. If you have larger mini muffin liners you could use one side of an oreo with the frosting scraped off and it would hold together even better.
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Best Toffee Ever - Super Easy

Reviewed: Dec. 10, 2007
I finally got this recipe right; I bought a digital thermometer and melted the butter completely on low/med (between 3-4 on my electric stove) before adding the sugar. I then stirred continually until it reached 212. I then stopped stirring, from recommendations from other sources until it reached 236. Once it reached 236, I began stirring again until it reached 285. It turned out great! I think next time I might cook slightly longer for a more crunchy texture. The type of pan you cook in makes a difference too. If I use a pan that has a plain surface, it cooks to a carmel type color and is more crunchy. If I use teflon or non-stick type coating, the sugar doesn't brown very well at all. I prefer the plain pan WITHOUT the non-stick coating
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Photo by Stacey Cherry-Oldt

Chewy Caramel

Reviewed: Dec. 10, 2007
Heavenly! They melt in your mouth. By far the most asked for treat that I make; My co-workers expect them yearly...and they quickly vanish. I had never made candy before trying this recipe and have made this one now over and over again. It works better with a non-stick pan (to cook the caramel) and the temperature is very important. I pour the hot caramel onto a buttered cookie sheet and I easily get over 100 caramels cut into tootsie roll or larger size. I like to use this caramel now to make turtles. Very easy to do by spreading clusters of pecans on the self-release aluminum foil; topping it with a square of the caramel and then putting in a warm oven until the caramel starts to melt; I then remove them from the oven and let the caramel set up again before I drizzle melted ghiradelli milk chocolate over them. MY FAVORITE RECIPE!!
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Easy OREO Truffles

Reviewed: Dec. 8, 2007
I make these every year and they're awesome. People (my husband especially) always ask for them; I've also added mint flavoring or different flavored oreo's and they're still great. I drizzle white chocolate over the tops when the other chocolate has set. This year, I think I will try using nutter butter cookies for something different
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Chicken Tikka Masala

Reviewed: Aug. 6, 2007
This is my favorite dish to get at an Indian Restaurant. I've tried making it from spice packs and jars but it was never right. THIS WAS PERFECT and so Easy! I also reduced the salt as suggested by others to 1 tsp for the marinade and 1 tsp for the sauce and I served it over basmatti rice; the only thing missing was Naan Bread. Delicious! The first time I made this, I didn't feel like grilling the chicken so I cooked it in the pan with the sauce; the second time I grilled the chicken on my George Foreman, big improvement in the flavor of the chicken - definitely grill it! Thanks for sharing!!
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Sauceless Garden Lasagna

Reviewed: Jun. 28, 2005
WOW!!! This was awesome!!! I'll definitely make this again!
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White Chili II

Reviewed: Jan. 19, 2004
This was very good. Easy to prepare i made it again today and even with the 4 jalapeno's it was not overly spicy. I splashed a little Frank's Red Hot sauce "chili lime" flavor and grated asiago cheese on top and crunched up some tortilla chips and it was perfect.
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