Amy Recipe Reviews (Pg. 1) - Allrecipes.com (164613)

Spintz Cake

Reviewed: Jul. 5, 2008

Excellent flavor, and I made this exactly as the recipe states for my first time out. I will switch from oil to butter as the cake fell apart when iced ... the icing and filling are too weighty for the cake to hold itself together. Rave reviews on the flavor, though it looked like an avalanche in progress when I served it! DO NOT change the PB filling ... it tastes just like it should instead of a fakey PB icing. DELICIOUS.

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2 users found this review helpful

Beer Bread I

Reviewed: Apr. 8, 2008

I have shared the bread from this recipe, as well as the recipe itself more than a few dozen times already. No one believes it isn't from "you know who". I added only a teaspoon more sugar to the original recipe and use Coors most often. No acid or tangy taste, just a nice, dense loaf with a crisp crust. This is good toasted, too, with jam or just a bit of butter. Versatile and TOTALLY SIMPLE! Never buy a mix for this ... not worth the steep price! ENJOY!

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2 users found this review helpful

Apple Cake and Butter Sauce

Reviewed: Jan. 25, 2008

PHENOMENAL cake, and the sauce tops it off excellently. Sauce is like Applebee's Maple Brownie Sundae sauce ... mmmmmmm! Husband and children (ages 6 and 9) loved it. The best compliment? After serving small seconds of the dessert, my son asked, "Can I have thirds?"

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0 users found this review helpful

Vickie's Beer Bread

Reviewed: Jan. 25, 2008

No more Tastefully Simple mixes for me! I can make more than 12 loaves of this recipe for the price of one mix. My family loves this, I've shared it with friends, and we're having some tonight to accompany a winter stew. YUM!

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1 user found this review helpful

Magic Peanut Butter Middles

Reviewed: Nov. 19, 2003

LOVE 'EM! This makes a great, chocolatey cookie with the delicious PB center I want. A little tedious to make, but not awful. I plan to reduce the balls of peanut butter to 12 inch and use less chocolate dough to cover in order to have smaller cookies. EXCELLENT!

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2 users found this review helpful

Barbecued Beef

Reviewed: Feb. 21, 2002

Although you have to wait (an agonizing wait when you smell the wonderful aroma!) 10 hours to let this recipe cook to a tantalizing, fall-apart consistency, it is the BEST barbequed beef recipe, as well as the easiest. About 15 minutes into cooking, I had to leave the house. The smell of the cooking sauce was too tempting. One thing I will try next time is removing most of the sauce at the end of cooking and reducing it or thickening it to better "cling" to the shredded beef. It was delectable the way it was, but a thicker sauce might even outdo it! I'm off to the supermarket to stock up on chuck roast which is on a great special this week!

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3 users found this review helpful

Cream Cheese Penguins

Reviewed: Feb. 21, 2002

Made these for my son's first birthday open house and they were a smash! Some guests didn't want to each them because they were so cute and obviously take a little work. I used a pastry bag to pipe the cream cheese (I whipped it, first) into the olives as another review suggested. MUCH easier than trying to stuff them with a utensil, which I tried on a test run. My daughter, a black olive afficianado, couldn't keep her mitts off of these as I made them! Sent the instructions home with several guests and will use these again at Christmas time for our family gathering.

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6 users found this review helpful

Onion Chicken in Balsamic Sauce

Reviewed: Feb. 13, 2002

This recipe sounds good from start to finish, and while it isn't a "quick" meal, it isn't incredibly time-consuming, either. I used boneless, skinless chicken breasts sliced in 1-inch strips instead of leg quarters, and they turned out great. My husband isn't a "leg man"! Anyway, the next time, I'll omit the sun-dried tomato, as they remained leathery, even after simmering a while with the onion mixture. My 11-month old enjoyed the chicken, but my 3 1/2-year old was repulsed by the smell of the simmering Balsamic vinegar and wouldn't try the dish!

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17 users found this review helpful

Orange Cooler Pie

Reviewed: Feb. 9, 2002

I liked the idea of this pie, similar to a creamsicle, but the reality of it was too orangy and not creamy enough. The graham cracker crust was not appealing to my family, though we like it fine for a custard-style pie. I really wanted to like this! My kids (toddlers) are probably too young to be real indicators on this one.

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5 users found this review helpful

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Feb. 9, 2002

My daughter (3-1/2) can't handle hot foods, yet couldn't help eating these right off the cooling rack after only a few minutes! This is an excellent cookie, chewy, just as the name indicates. I will try upping the p-butter next time in lieu of some of the butter. I opted for smaller cookies and used a small cookie scoop (about a Tbsp.)and baked the cookies for 12 min. They came out perfectly. Those of you who had trouble with them, I don't know why, because I can't ever make chocolate chip cookies correctly and these were too easy!

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1 user found this review helpful

Bacon Chicken I

Reviewed: Jun. 25, 2001

Excellent as is or try it in a slow cooker -- simply place chicken in crock, pour other ingredients in, add bacon and stir. Cook on low for 8 - 10 hours. Fantastic! I serve the "gravy" over cooked egg noodles.

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1 user found this review helpful

Swedish Nuts II

Reviewed: Dec. 2, 2000

I've made "sugared nuts" before and thought I'd try something a bit different. I don't even like nuts very well but I can't stop eating these! Even my daughter (2 years) who won't eat regular nuts enjoys these. I made a batch by mixing walnuts and pecans. My favorite are the pecans, but both are excellent. I added a cup of the finished product to my Chex Mix recipe this year and guests want to know what the sweet flavor is that they enjoy in the mix! These nuts are easy, store well in a sealed container and are difficult to sample because "just one more" keeps popping into my head!

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13 users found this review helpful

Happy Birthday Cake

Reviewed: Oct. 19, 2000

I had to rate this at the top for each category, because for a "from scratch" cake, this is quick and easy -- Betty Crocker can't match it. If you follow the instructions and don't overwhip the egg whites (should be just able to stand up on the end of the beaters, but shouldn't resemble the early stages of styrofoam (!). I made this in three 9-in. layers and used my own "throw-together" buttercream icing. I made it two weeks before my daughter's 2nd birthday to test it and it passed -- she ate a big piece (she doesn't eat sweets, generally) and the party guests gave generous compliments. This is THE ONLY yellow cake recipe for me.

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2 users found this review helpful

Italian Meatball Sandwich Casserole

Reviewed: Jun. 30, 2000

Fantastic recipe! I did not add water to the sauce and used meatballs I had made then frozen (saved time when making this recipe). I added the garlic to the cream cheese/mayonnaise mixture, then heated it in the microwave and spooned it over the bread cubes, then spread it evenly with a spatula. Topped this with most of the cheese, then the meatballs. Over this, I poured a jar of spaghetti sauce and the remaining cheese. When I baked this, the bread came out crisp on the bottom and didn't get doughy since I didn't add the extra moisture. EXCELLENT!

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4 users found this review helpful

Blueberry Drop Cookies

Reviewed: Jun. 27, 2000

These cookies llok and taste like blueberry muffin tops! They freeze well (open container to air to defrost or cookies will get gooey) and stay soft for a long time. The almond flavoring can be reduced if you aren't big on strong flavor, or substitute vanilla flavoring.

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17 users found this review helpful

Golden Sponge Cake

Reviewed: Jun. 14, 2000

While it's not really the flavor of a Twinkie, this stuff is TOO GOOD. Be sure to follow the "curing process" of letting the cake sit in the refrigerator and then for a day or so out of the 'fridge. I tried the cake as soon as I filled it and topped -- it was o.k. -- two days later, it was GREAT!

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16 users found this review helpful

Coconut Cake II

Reviewed: Apr. 24, 2000

I have looked for a coconut cake everywhere and this is the first recipe I actually tried because it had coconut in the cake and not just on top! The cake has an excellent crumb and keeps well. I rated it "easy" because even though it is a "from scratch" cake, it isn't difficult to follow the steps and come out with a great product. For Easter, I tinted some shredded coconut in green, pink and yellow and sprinkled it over the top and sides of the iced cake. Looked great and added a nice texture. I will make it again without the extra coconut. The icing is lightly sweet and sets off the cake nicely. It is the same icing I use on chocolate cakes and on Red Velvet cake. Three cheers for this recipe!

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3 users found this review helpful

Anniversary Chicken I

Reviewed: Apr. 21, 2000

We usually like teriyaki sauce . . . not so in this recipe. Came on too strong and didn't even notice the ranch dressing. We finished the meal but probably will not try it again.

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0 users found this review helpful

Coconut Cream Pie V

Reviewed: Apr. 19, 2000

DID NOT SET! I followed the directions to a "t", even thickening the custard more than recommended . . . I ended up with a nice crust, great meringue and coconut soup inside. I suspect that the recipe needs only 3 cups TOTAL of milk. Using the suggested amount is too much for the amount of cornstarch, sugar and egg to handle. Also, the filling is REALLY sweet. I think it needs about half to three-quarters of the sugar.

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9 users found this review helpful

Ground Beef Mexican Style

Reviewed: Apr. 19, 2000

I changed the name of this to "Mexican Stroghanoff" because of the sour cream and noodle combination involved. I added about a cup and a half of salsa to the recipe and mixed the cheese through. Reheats very well.

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1 user found this review helpful