BECKIECROCKER Recipe Reviews (Pg. 1) - Allrecipes.com (1571577)

Ghirardelli Fudgy Gluten-Free Brownies

Reviewed: Dec. 5, 2011

I'm giving this 5 stars, even though I made a couple changes. I usually look for recipe's with great ratings - otherwise I pass them up. I used almond meal/flour and had good results. Here are the changes I made: 1) Instead of 6 Tbls butter I used 2 Tbls butter and 1/4 cup canola oil; 2) used 1/2 cup honey instead of 3/4 cup sugar. I put in 3/4 cup chopped pecans (all I had) and added another 1/2 cup chocolate chips to the batter. I think they turned out great - love them with a cup of coffee! My DH likes dark chocolate but thinks these are a little too bitter. My kids love milk chocolate and think these are horrible! The texture is dense and moist.

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4 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Nov. 29, 2011

Oh so good! This adjusted recipe is wonderful. I did use 3/4 tsp salt because I use raw unsalted nuts. I made several batches over the past two days using different nut combos:almonds; almonds and pecans; almonds, pecans and walnuts. Great for gift giving this time of year. A keeper!

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1 user found this review helpful

Beef Enchiladas II

Reviewed: Jul. 8, 2011

Wonderful recipe! Easy to tweek and add flavor to your liking. We had some leftover grilled steak that was a little tough to eat as steak. We cut the steak into small pieces and added it to the 1 lb. cooked ground beef. I did add garlic and adobe spices to the meat for more flavor. I used canned enchilada sauce instead of the dry mix. I added about a 1/4 cup of enchilada sauce to the meat mixture before I wrapped the meat in the flour tortilla. I will make these again doing what I did the first time. Thx!

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2 users found this review helpful

Peanut Butter Fingers

Reviewed: Jul. 9, 2010

Great recipe! The only change I made was I added more chocolate chips! I used about 1 1/2 cups - maybe a little more! I would do that again - it helps balance all the peanut butter flavor going on. Here's a big tip on spreading the melted chocolate chips (which is touchy): wait about 5-10 minutes after taking them out of the oven before attempting to spread the chocolate chips. This allows the chips to melt a little more, and also for the bar to cool down and stay together while you are gently working the chocolate around.

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6 users found this review helpful

Rosemary Red Potatoes

Reviewed: Nov. 21, 2009

I've been making this recipe for more than a year now - it is a wonderful recipe! I do cut back on the rosemary, using 1 tsp. I also only use 2 Tbl of olive oil - 1/4 cup is way too much for my liking. I always need more salt on potatoes, so in addition to the 1/4 tsp, I sprinkle the wedges with sea salt after they are in the pan. The potatoes are always done perfect at 30 minutes - slightly crispy on the outside. Some have mentioned they need more baking time and still they potatoes aren't crispy - my suggestion is to make sure you have them well coated with olive oil before you put them in the pan.

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2 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 16, 2007

Yummy and easy to make - what more can you ask for?! I followed the recipe exactly. I took previous suggestions and froze the peanut butter cups. I measured 1 tablespoon dough for each cookie (I got 44 total) and baked them for about 8 minutes. After pushing the pb cany into the baked cookie I put them out on the deck to cool 5-10 minutes(it's winter and cold here now). I used a small knife to pry just a little down the side and they popped right out of the teflon coated mini muffin pan without any trouble. I will be making these again for sure!

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3 users found this review helpful

Taco Seasoning I

Reviewed: Oct. 31, 2007

Perfect balance of spices. Although, I did do as someone else suggested and only used 1 tsp of cumin. It doesn't say, but it seems to me that this recipe is designed for 1 lb ground meat. I doubled the recipe and used two rounded soup spoons (which was probably 2 Tbl)with 1 lb hamburger - it was seasoned perfectly. My husband, 2 children and myself all loved this seasoning and we agree it makes the best tacos! (I also add black beans to my taco meat to add more fiber and protein.) Will definitly make this again, and will make it in bulk next time.

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6 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Oct. 18, 2007

This is a great crock pot chicken meal. I did as others suggested: added one large carrot (diced), 2 stalks celery (sliced), and used chicken broth instead of water. Also, I rubbed the chicken with a Garlic Blend seasoning. I made my own biscuits, using a recipe from this website (Mayonnaise Biscuits). With my slow cooker on high, my biscuits were done in about 40 minutes. An easy and delicious meal - we're keeping this one!

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2 users found this review helpful

Cheddar Bacon Hamburgers

Reviewed: Oct. 15, 2007

We omitted the horseradish, and used 1/2 jar of real bacon bits. Everything else I measured as the recipe says. The next time we make these I will cut the garlic powder to 1/4 tsp, and I may cut back on the salt too. We didn't care for the heavy garlic flavor in our hamburgers.

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2 users found this review helpful

Apple Enchilada Dessert

Reviewed: Oct. 11, 2007

This was Ok, but nothing special. I and my family felt it was too sweet. It is fast and easy to prepare.

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1 user found this review helpful

Homesteader Cornbread

Reviewed: Oct. 2, 2007

Best cornbread I've ever had! I did use half whole wheat flour and half all-purpose - which is normal for me when I bake. Also, I did cut the sugar back to 1/2 cup. The first time I made this I baked it 30 min. at 350 by accident - it turned out good, but I baked it at 400 for almost 30 min. the second time and I think that was better. Soaking the cornmeal makes a huge difference in the texture - I ended up soaking mine for 45 minutes while preparing other food for the meal, but 5 minutes should work just as well. I served this with baked Ham, then we had the leftovers (because it make a lot!) for breakfast the next morning. Very very good recipe!

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5 users found this review helpful

Wonderful Banana Cake

Reviewed: Sep. 26, 2007

I can't believe how good this cake is! It's just out of the oven, I let it cool just enough so I could taste it, and I am WOWed! I usually by-pass recipes that call for a cake mix. But, I'm crunched for time this week and was asked to bring something baked for our school's fundraiser. So I decided to try this quick and easy recipe this morning to save time - I couldn't be more pleased with the results. I pretty much followed the recipe ingrediants, though I think I used 3 bananas (hard to say for sure, they were already mashed and frozen - measured 1 1/3 cups), plus I added 1 cup mini chocolate chips. Then I baked it in a PREHEATED oven (despite what the recipe says) and started checking the cake with a toothpick at 30 minutes - the cake was nicely done at 40 minutes. It was perfect! The chocolate chips did sink to the bottom, but I'm thinking about serving it "upside down" because it actually looks better that way! I will not be frosting this cake - it's tastey as is and I think the frosting may make it too sweet.

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3 users found this review helpful

Beth's Peach-Nectarine Muffins

Reviewed: Sep. 23, 2007

I'm giving this 5 stars even though I didn't follow the recipe exactly - but I guess that's what we do on this site! I used 3/4 cup whole wheat and 3/4 cup white flour, added 1/3 cup ground flax, increased the milk to 1/2 cup, and added 1 tsp vanilla. i used 2 peaches that weren't that sweet so I added about 1 tablespoon sugar to the diced peaches before mixing into the batter. I didn't top the muffins with brown sugar at all. These are best when they are completely cooled, or even better the next day.

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2 users found this review helpful

Disappearing Fruit Dip

Reviewed: Sep. 8, 2007

The lime and ginger are wonderful together. Very good recipe - will make again.

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1 user found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Mar. 15, 2007

Great tasting muffin, except it has way too much blueberries for our taste. I did use some suggestions from other reviewers: I added 1 tsp vanilla, added lemon zest, and I used reg butter and then a little less salt. I also used 3/4 cup whole wheat flour, 1/4 cup milled flax seed, and 1 cup white flour instead of 2 cups white flour. I would do all of that again. I used tin foil cup liners - made 12 twelve muffins and baked them 25 minutes. My family made me promise to never make these again unless I used half the amount of blueberries, or replaced them with chocolate chips! I think these were best the next day, and even two days later! So the good news is, this is a great make ahead muffin!

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1 user found this review helpful

Whipped Potatoes

Reviewed: Dec. 26, 2006

My sister-in-law made this recipe for our Christmas dinner. She made a dble recipe, and it was prepared the day before and refrigerated. Because it was baked from a refrigerated temp, we baked it for 1 hour. This recipe is well balanced in flavor, and has nice consistancy. It is delicious with baked ham. Definately a keeper!

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1 user found this review helpful

Fruit Salsa with Cinnamon Tortilla Chips

Reviewed: Oct. 2, 2006

What a great idea this recipe is! Apparently, Fuji apples are not in season right now, so I used a Gala apple - did not peel it, which adds more nutrition and color. I omitted the kiwis, and only used 1 banana and strawberries as suggested. The combination was very good - but a little sweet, maybe because I omitted some fruit. I love the little bit of lime - which I think is a big part of the overall flavor. Instead of adding cinnamon & nutmeg, I used 3/4 tsp. apple pie spice. I sprayed the tortilla chips with cooking spray and sprinkled with cinn/sugar mix, then baked them at 375 for 15 min - the chips were overbaked. I will try baking at 350 next time. This recipe did get the "seal of approval" from my family (husband, and 2 elementary children).

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3 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: Oct. 1, 2006

This is a great recipe! I doubled it and served it at our church potluck - only one serving was left in the dish. As others suggested, I only used olive oil where fat was required. I added diced carrots - sauted them with the onion. I used brown basmati rice instead of white rice (better flavor and health benefits). After the stir fry was done, I mixed in sliced green onion. I had just enough soy sauce for a dbl recipe - but it turned out really good, I wouldn't add anymore the next time.

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5 users found this review helpful

Lemon Rosemary Salmon

Reviewed: Feb. 14, 2006

Made this for our Valentine dinner tonight. It was a big time hit - my husband was WOWED! (a keeper for sure, husband too :). I pretty much followed the recipe as is. One reviewer suggested rubbing the salmon gently with olive oil to keep it moist - I did do that, and it was perfect. The rosemary and lemon compliment the salmon very nicely. The meal was so elegant, and yet so easy. Thanks for sharing this delicious recipe.

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1 user found this review helpful

Orange Glorious I

Reviewed: Aug. 25, 2005

Wonderful! My kids and I loved it! I used Pineapple-Orange Banana frozen conentrate because that's what I had on hand. Will make this again, and will probably try adding fruit like some suggested.

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104 users found this review helpful