Mrs. Cliffy Recipe Reviews (Pg. 1) - Allrecipes.com (1657602)

Dirt Cake I

Reviewed: Jul. 2, 2010

Exactly as I remembered from childhood! Perfect as-is. I didn't make any changes.

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Pumpkin Spice Cupcakes

Reviewed: Apr. 25, 2010

I brought these to a dinner party and everyone loved them! The frosting is amazing. I didn't have any cloves on hand, but otherwise I didn't change a thing.

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Paul's Pumpkin Bars

Reviewed: Oct. 18, 2009

I agree with other reviewers that these are more cake-like than bar-like. But who cares- they're delicious! I followed the recipe exactly and they turned out perfectly.

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I brought these to a party and everyone enjoyed them. Very easy to make. I even made the cupcakes the night before. I agree with the previous reviewer that the chocolate could be richer, because the chocolate was overpowered by the other flavors. I would definitely make these again, though.

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Bar Cookies from Cake Mix

Reviewed: May 17, 2009

Pretty good. I used a reduced sugar chocolate cake mix and added chocolate and butterscotch chips. I omitted the brown sugar. Also, I took other reviewers' suggestions and used two eggs and four tablespoons of water. I was hoping for a fudgier consistency, but I would make these again.

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Marinated Beef Fondue

Reviewed: Apr. 10, 2009

I made the marinade and horseradish sauce and both were excellent. I will definitely use this recipe again the next time we make fondue.

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Cheese Fondue

Reviewed: Apr. 10, 2009

This recipe was perfect- I wouldn't change a thing! I served it with French bread and granny smith apples.

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Sour Cream Coffee Cake III

Reviewed: Sep. 27, 2008

This was good, but a little too sweet for my taste. And I love sweet stuff, so that's saying a lot. I took the other reviewers' advice and doubled the filling, which is definitely the way to roll. Mine took about 45 minutes to bake. The final product was very moist. If I make this again, I'll cut down on the white sugar.

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Blackened Shrimp Stroganoff

Reviewed: Aug. 8, 2008

Wow, delicious! I substituted frozen peas for the peppers and left out the capers. My only advice is to serve this as soon as the sauce is thickened. I covered mine and let it sit for about 15 minutes before I served it, and the sauce thinned out. I had to add more cornstarch and sour cream to thicken it up again. Still tasted delicious, though. Thanks!

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Key Lime Pie VII

Reviewed: Aug. 4, 2008

Wow, this was so easy and so good! I cheated and used bottled key lime juice. I used two cans of sweetened condensed milk, one regular and one fat-free. The finished product was a tiny tiny tiny bit too lime-y for my taste, but my key lime juice said "double strength," so I blame the juice. I'll use real key limes next time! I baked it for about 12 minutes. Thanks!

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Cheesy Potato Salad

Reviewed: Aug. 3, 2008

Historically, I have not been a fan of potato salad. However, I recently had a delicious potato salad from a boutique market- turns out, I just don't like mustard-based potato salads. This recipe comes pretty close to the salad I got from the market. I left out the sugar, as other reviewers suggested, and I used real bacon. I added a tiny bit of sea salt, because I was worried that the bacon would make the salad super-salty, but it definitely needed more salt. I also added garlic powder. Very good! Even my potato salad-hating husband had some.

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Chili-Lime Chicken Kabobs

Reviewed: Jul. 15, 2008

Instead of making kabobs, I used boneless, skinless chicken breats for this recipe. I marinated them for about an hour and then cooked them on the grill. They turned out great, and I'll definitely make this one again. Thanks!

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Lowcountry Shrimp and Cheese Grits

Reviewed: Jul. 9, 2008

Yummy! I took other reviewers' suggestions and cooked the grits in 2C chicken broth and 1C half and half. I only added about 3 oz. of Boursin cheese to cut back on the fat, but the grits were still creamy and delicious. I sauteed the shrimp with olive oil and a splash of dry white wine. I left out the tomatoes, but added onion and garlic to the shrimp. My husband, who had never had grits before, really enjoyed this meal. Served it with a garden salad.

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Jenny's Grilled Chicken Breasts

Reviewed: Jun. 6, 2008

My husband and I agreed that this was plain, but deliciously plain! It was refreshing to have chicken that wasn't doused in a marinade or sauce. I took another reviewer's advice and added olive oil to the lemon juice and herbs. I also let the chicken marinate for about half an hour.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 5, 2008

Excellent! I didn't change a thing and baked the cookies for 17 minutes.

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Baked Teriyaki Chicken

Reviewed: Apr. 28, 2008

Wow, this was awesome! The only change I made was to sub chicken breasts for the thighs. I took another reviewer's suggestion and rubbed down my baking dish with sesame oil. Can't wait to make this again.

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Old Bay® Grilled Lime Tuna Steak

Reviewed: Apr. 20, 2008

Very good! I left out the cilantro, as neither my husband nor I care for it. I used mahi mahi instead of tuna, and I marinated the steaks for 15 minutes. Next time, I might only use one lime, because the lime flavor overpowered the flavor of the fish itself. Great recipe overall, though.

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Best Spanish Rice

Reviewed: Apr. 20, 2008

Eh. This was nothing spectacular.

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Tangy Chicken Fajitas

Reviewed: Apr. 20, 2008

Yummy! Like others suggested, I used Italian salad dressing in place of the olive oil and vinegar. We grilled our chicken and it tasted just like something you would get from a restaurant.

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Chicken, Garlic, and Sundried Tomato Pasta

Reviewed: Apr. 10, 2008

I was pretty disappointed with this recipe, because there just wasn't much flavor. Maybe it's because I used fat free soup? If I make this again, I will only use two chicken breasts and will marinade them in italian dressing before cooking. I would cut down on the amount of pasta, too, because it was a little dry.

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