Sue the Chef Recipe Reviews (Pg. 1) - (16089429)

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Sue the Chef



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Cheesecake Brownies

Reviewed: Dec. 20, 2014
These look professionally done. I tricked a friend with, Ghirardelli Double Fudge brand of brownie mix, she couldn't believe I made these from a box, they are so good! This will dress up my cookie plate for Christmas. I put 2/3 prepared brownie mix into a 9 by 7 sprayed tin foil pan. I mixed the cream cheese mixture with the one egg, added 2 tablespoons of icing sugar, and 1 capful of vanilla to give the mixture some yummy oomph. As I spread the cream cheese onto the batter there was simply not enough cheese mixture. I did not want the cheese layer to sink and disappear into the base layer. I mixed up 1/2 a block more of cream cheese with 1 capful of vanilla and 1 tablespoon of icing sugar. I spread the new mixture of cream cheese onto the untouched areas of the brownie batter. This amount of cheese was plenty. I dropped the remaining batter onto in large blobs and began to drag the knife through it. I will add less batter to the top next It looked a mess as I started swirling the knife through it. Then the pretty swirls started. I stopped when the cheese and chocolate had the pretty dragged effect all over it. I had to bake it for 20 minutes in total. It was wet still at, the extra 5-minute point, wet in spots at the 15-minute mark, and done at the 20-minute mark. I used a tinfoil pan to transport to a party. I lined my tin foil pan with more non-stick tin foil. PS swirling the mix is fun. I will warm them and add chocolate/caramel sauce with ice cream, sometimes.
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Cheddar Bacon Ranch Pulls

Reviewed: Dec. 17, 2014
I made this for two functions during Christmas last year one was for family and friends; the other was at work for clients and co-workers, IT WAS A RAVER at both! I am a health nut but use the best yummy stuff for Christmas, I am just careful for myself! My oldest son came over for supper, he dug in, and he LOVED it, and he says very little about anything I make. I searched for it for this year as well. I am making it for my works Christmas parties pot luck supper. NO WORRIES, IT WAS/IS PERFECT FOR GROUPS! I am making this as one, of a few of our favorite snacky hors d' oeuvre for family on Christmas Eve too. It is PERFECT,and WONDERFUL, and for all the raves, it is very EASY! Yes, I made it as is with butter ranch and all, I used aged shredded cheddar cheese and packed it into all the fingers with yummy cooked bacon. I followed all the ingredients, and cooking instructions perfectly, it turned out fabulously! MY BACON TIP, I cut the bacon into small peices while raw, (I have dedicated kitchen scissors), then cook the 1 to 2 inch squares. I don't have to handle hot bacon or deal with cutting it after, my time saver!
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Peppermint Patty Brownies

Reviewed: Dec. 3, 2011
I ended up making Reese's Pieces Peanut Butter Cup Brownies. I placed nine snack size Reese`s Pieces half an inch in from the all four sides of the pan as suggested. These were snack size, not the mini size chocolates. I will add a few mini`s next time here and there I think. I just like more of a good thing, but they were delicious as made! OH MY GOODNESS they were a hit. I followed a tip, and used butter, as I have very soft healthy spreadable margarine. This type of margarine gets very watery when melted. **Hard squares of margarine like Imperial, are much better for baking purposes. I used all 5 eggs, and used the measurements given for each ingredient. I also carefully spread less then half the batter in the bottom of the pan to make sure there was enough batter left over to cover the larger Peanut Butter Cups. I found that saving more batter for the top worked well. I checked them at 50 minutes and they were a little under done. It was hard to judge with the chocolate`s melted inside, I tested in several spots. I followed the directions, and baked them for the full 55 minutes. I had perfect results. I set my oven to the stated temperature, mine is a convection oven, this automatically changes the temperature to convection. OUR FAVOURITE results, they were fudgy, chewy, inside with a thin, crispy top. Perfect!**We made mint brownies too with 35 mini mints, topped with fudge icing from the back of the Hershey Chocolate Chip bag. **Make these !! So delicious! OUR new fav!
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Coconut Gumdrop Cookies

Reviewed: Dec. 19, 2010
This recipe has been number one with me for years. I am so excited to find it on here. My gramma made these when I was a child, and I lost her recipe. I would call them Christmas light cookies, and hold them to the light. They are chewy from the gum drops, yet crispy, and the coconut adds sweetness these are a wonderful addition to a Christmas tradition. This is a top notch cookie. Bake with confidence and enjoy! mmm is all I can say!
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Sep. 6, 2010
I did not have all the ingredients, I was missing basil, onion salt, parsley, and garlic powder. I used Onion and Roasted Garlic soup mix instead, I used the dry Italain salad dressing, and teaspoon each of, garlic plus, Italiano seasoning, fresh ground pepper, 3 bay leaves, (mine were small), 5 pound rump roast, 1 can of beef broth and water to equal 3 cups, did not add salt because of the soup mix. I trimmed all the llittle bits of fat off the roast, took the strings off. and followed the recipe directions. The meat fell apart with a fork, I added the meat back to the yummy juice. I melted cheddar cheese on warm NAAN bread piled on the beef. My husband LOVED it. I will make this again and will have the missing ingredients. But this version was wonderful!
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Overnight Blueberry French Toast

Reviewed: Sep. 5, 2010
This August 27/2011 and I am still making this dish! THIS IS WONDERFUL!!!!! Oh My!!!! !kinda good. I have made this several times now, not one complaint of any kind, except, ahhh, it's gone! I have made this for brunch, breakfeast, and a supper just becasue I really wanted it! You have to try it with the blueberry sauce, it is so wonderful! I will always make it, I was a syrup user but WE are so glad I tried the sauce! Our overnight guests loved it and went for seconds, and thirds lol! I added 1/2 cup less milk, and a half a slice more bread cubed, the second time I made it, it helped with some wetness, (which did not stop us from eating it, mmmm). I use the LOWEST FAT Cream Cheese I can find in the store. I cut it into small cubes and drop it everywhere in and around the bread. I used fresh white bread once and it was fine, I had that on hand. I used heavier french bread as well and this is WONDERFUL too! It is a real keeper, I will make this often, for friends and family, and for me! YOU SHOULD TRY THIS! PS We pick and use fresh blueberries, or I buy frozen, never from a can, that ruins the taste of the berries, and the texture is not as pleasant. I have added one cup extra blueberries to the sauce, I sprinkled 1 cup extra in and through the bread as well, with taking out 1/2 a cup of he milk the wetness with the extra berries was just great. Then it melds together overnight and mhmm mmmm when it comes out of the oven!
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