Happychef Recipe Reviews (Pg. 1) - Allrecipes.com (1578349)

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jan. 23, 2011

I scaled the recipe to 16 servings because I have a 9x9 pan, and that worked great. I added some chopped walnuts to the topping, too.

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3 users found this review helpful

Raspberry Oatmeal Bars

Reviewed: Jan. 23, 2011

These bars came out great. I used non-stick foil and had no problem with sticking. I chose to add some chopped walnuts to the topping and really liked that addition.

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2 users found this review helpful

Tantalizing Turkey and Blue Cheese Meatballs

Reviewed: Dec. 13, 2010

These meatballs were tender, flavorful and delicious. I used ground turkey breast and baked them on foil sprayed with cooking spray. Per the suggestions of other reviewers, I allowed them to cool on the foil and they came right off despite the fact I forgot to add oil to the recipe. I used Worcestershire in place of soy sauce. I served them over noodles topped with a white sauce to which I added garlic and Parmesan cheese--mmmmmmm GOOD! Thank you for a recipe I will use again! P.S. My husband had leftover meatballs in a sandwich for lunch the next day: like a meatloaf sandwich, only better.

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9 users found this review helpful

Hot Fudge Sauce

Reviewed: Oct. 30, 2010

My family and I really enjoy the silky decadence of this rich sauce. Easy to make; I always have the ingredients at hand.

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3 users found this review helpful

Megan's Granola

Reviewed: Jan. 3, 2010

Very tasty! I used 1/2C applesauce in place of half the oil and it worked fine. I also used ground flax in place of the wheat germ.

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2 users found this review helpful

Never Fail Pie Crust II

Reviewed: Oct. 14, 2009

This was my first attempt at pie crust, which I have always considered a daunting task, reserved for "professionals." I am happy to report this was simple, perfect, and I will never buy another packaged crust when this is readily available in a snap! I used this to make apple dumplings-WOW! Thank you very much.

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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 4, 2009

I decided to make mine into bars. I used a 15" X 10" baking pan with sides and it took 35 min. at 350 degrees. I also used 1/2 cup applesauce in place of half the oil, and I used the packet that comes with a ham (Ham glaze-just sugar, dried honey and spices) in place of some of the sugar. I usually throw that packet away, so I was glad to find another use for it! I added 1 1/2 tsp. cinnamon in addition to the spices that were in the packet. Moist and delicious.

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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 3, 2009

These are the best truly chewy chocolate chip cookies. I used real butter, parchment paper (no grease) and they came out as described. Thank you!

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0 users found this review helpful

Blueberry Cream Muffins

Reviewed: Jul. 29, 2009

I made a half recipe in an 11X7" pan. It took about 40 minutes to bake. I just didn't have the time to make individual muffins. I substituted vanilla yogurt for the sour cream and applesauce for the oil and my family ate the whole cake in 24 hours.

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0 users found this review helpful

Pecan Pie Bars I

Reviewed: May 4, 2009

Like other reviewers, I scaled the recipe to 24 servings and used a 9x13" pan. I also substituted butter for margarine. I lined the bottom and sides of the pan with parchment, did not grease, and it all released easily with no mess. I found I needed to increase the second bake time from 25 minutes to 35 minutes. The edges were just wonderfully toasty and chewy. This is truly a treat; I like them better than pecan pie! Thank you for posting the recipe.

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2 users found this review helpful

Moist Date Nut Bread

Reviewed: Mar. 6, 2009

The reason I like this recipe is because it's mostly dates--not a ton of flour and sugar to hide their flavor. I used half whole wheat flour with nice results and found the light sweetness perfect, especially if you plan to serve with jam. It can easily stand alone with no topping, but truly is great with cream cheese or butter. I did use coffee in place of water and like the rich color and very subtle flavor it imparts to this loaf.

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12 users found this review helpful

Chocolate Crinkles II

Reviewed: Feb. 2, 2009

I had high hopes for these, but found them lacking chocolate flavor, despite the addition of 3/4C. mini chocolate chips to the batter. They came out beautiful-looking, but not chocolaty enough. I used Nestle's cocoa; maybe I'll try again with a higher quality brand?

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0 users found this review helpful

Best Chocolate Chippers

Reviewed: Feb. 2, 2009

I made as directed, and found these cookies the type I have been searching for: crisp, buttery and crumbly texture. I chilled the dough ~45 minutes before baking, and (like another reviewer) they are the first chocolate chip cookie that did not go "flat" on me! Thank you for sharing this recipe.

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1 user found this review helpful

Simply White Bread II

Reviewed: Nov. 16, 2008

Excellent texture and flavor! I used 2 Tb sugar in place of honey with no problem.

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26 users found this review helpful

Buster Bar Ice Cream Dessert

Reviewed: Jun. 14, 2008

Truly delicious, and loved by all. I used cocktail peanuts, unsalted butter and evaporated skim milk b/c they are what I had on hand, and it was just heavenly! Thank you.

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2 users found this review helpful

Make Ahead Lunch Wraps

Reviewed: Mar. 30, 2008

This tastes great, and makes a lot. I add chopped cooked pork, chicken or beef and serve with sour cream and salsa. Thank you for this addition to my freezer recipes!

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1 user found this review helpful

Black Forest Dump Cake I

Reviewed: Feb. 11, 2008

The easy way to get an even layer of butter so that all the cake mix gets some is to grate a very cold stick of butter evenly over the top. Use the butter wrapper to hold the stick as you grate. You may also use frozen butter. When the dry cake is covered evenly, it is crisp and buttery in the finished product (which is NOT supposed to be cake-like, but more of a fruit crisp.) Delicious!

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70 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 24, 2008

This recipe is great--not too sweet and nicely moist. I decrease the butter by half and use and extra 1/2 cup buttermilk. I have also made this with 12 oz. plain or vanilla yogurt in place of all the buttermilk and decreased the butter to 1/4 cup: that was even better. A keeper, for sure.

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3 users found this review helpful

Rocky Road Fudge Bars

Reviewed: Oct. 18, 2007

I take a "shortcut" to make these fabulous bars: I use a box of packaged brownie mix in place of the ingredients for the bottom layer. I bake the brownies with the cream cheese layer on top in a 9x13" pan for 35 minutes, then top with marshmallows and the frosting as directed. This is a quick way to enjoy the perfection of these decadent bars.

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23 users found this review helpful

Easy Peach Crisp I

Reviewed: Oct. 18, 2004

An alternative to cutting the margarine/butter into the cake mix as some reviewers suggest is to use a grater and grate a stick of cold butter evenly over the mixture.

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29 users found this review helpful