TOYMOMMY Recipe Reviews (Pg. 1) - (1693784)

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Gluten Free Crustless Pumpkin Pie

Reviewed: Dec. 7, 2013
My sister made this for me on Thanksgiving as I am gluten and sugar free. She subbed stevia for the sugar and upped the spices somewhat. She used coconut milk in a can (yeah, no regular milk any more either). Delish! The pecans topping adds a lot to this - you won't miss the crust with those lovely pecans to give it added texture. Thank you, Anita (I am also an Anita!) and to my sister, Dee.
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9 users found this review helpful

Baked Omelet

Reviewed: Oct. 13, 2013
Very flexible in terms of what you want to include - ham, onions, mushrooms - what ever you like and what ever you have will work. We have a friend who worked at an Original House of Pancakes and he said they added sour cream to their omelets and of course they bake them too. I did sub some of the milk w/ Sour cream. Really great and super-easy!
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1 user found this review helpful

Pear or Apple Cobbler

Reviewed: Sep. 19, 2013
This was very good - I cannot have wheat so I added some finely chopped pecans and ground flaxseed meal to the topping recipe as a sub for the wheat. I did not use as much butter in the topping, and I used mostly Truvia w/ about a tablespoon of brown sugar as I am trying to limit sugars as well. Thanks for posting. And for those purists - technically, I think this would be considered a "crisp", not a "cobbler", but it's worth making what ever you call it. :)
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2 users found this review helpful

Frosted Banana Bars

Reviewed: Aug. 25, 2013
Once people try these, they come back for seconds, thirds... I make them in the 10 x 15 pan (aka jellyroll) pan so they are about an inch or so thick. The sour cream adds a lot, and when I've compared this recipe to others, it seems to be unique. Make sure you add it or add plain yogurt (I've done both). I do tend to cut back on the sugar - maybe a scant cup of white and a 1/4 cup of brown sugar.
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0 users found this review helpful

Creamy Rice Pudding

Reviewed: Aug. 14, 2013
I made this in my rice cooker, thereby only using one pot and that made clean-up easier. Just watch the heat settings - I switched down to warm once the milk got hot. Also, I used stevia instead of sugar - made no difference. Super-easy and tasty!
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1 user found this review helpful

Simple Sassy Salmon

Reviewed: Jul. 15, 2013
This made salmon-eaters out of some former salmon-haters at a family get-together. We did cut back on the garlic - cut it waaay back so the flavor was more sweet and tangy. Big hit and easy!
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1 user found this review helpful

Tabbouleh III

Reviewed: Apr. 21, 2013
I made it GF by subbing the bulgur wheat with quinoa. It made no difference in taste (from what I recall from my years of eating it w/ wheat). I like mine with plenty of parsley - tastes so fresh. I went without the garlic but did add the fresh mint - it you have it, you should add it as it does make a difference.
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1 user found this review helpful

Zucchini Patties

Reviewed: Apr. 13, 2013
I made this gluten-free by subbing a few tablespoons of corn starch and also added a mashed potato (no butter or milk, just the cooked, peeled potato). I ground up some GF bread made w/ almonds and breaded the patties with this. The non-GF members of the family rated these very highly as well as us GF eaters. Yum!
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0 users found this review helpful

Amazing Butternut Squash

Reviewed: Oct. 9, 2012
I had plenty of sweet-type recipes for butternut squash and was looking for something savory. I need simple, and I need gluten-free so thank you for this recipe as it made a great jumping-off point. Here's what I did after looking over the recipe: I sauteed celery and carrots and a tiny bit of onion on low heat w/ some butter. Once those softened a bit, then I added cubes of butternut squash (from Costco) and continued to cook until the squash was soft and caramelized. Since I can't have saltines, I just liberally added the Parm cheese. No mayo, no brown sugar, and no egg. My two teens ate it without any encouragement - amazing.
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Reviewed: Sep. 7, 2012
For those who found the dough too dry, try this: take some long strips of plastic wrap and have them form an "X" on your counter. Pour the dough pieces onto the wrap. Use the leftover ends of the plastic wrap as "gloves" and press the pieces of dough together. This will take a few tries, but it will form one cohesive lump. Then continue pressing the dough to knead it maybe 10-20 times. You won't need extra butter. Your hands stay clean and all the dough is inside the wrap.
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5 users found this review helpful

Aunt Anne's Coffee Cake

Reviewed: May 17, 2012
This comes together very quickly, which was just what I needed. I had some tree trimmers show up at 7:30 am and I had it out to them by 8:20. And the taste and texture are really great. I subbed some plain yogurt for milk to increase the moistness. So I most likely had more than a cup of moist ingredients - sorry, just eye-balled it until I had a spoonable batter.
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1 user found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: May 2, 2012
I make these exactly as written (with one exception as to the forming of the cookies). They are delish! It's a great flavor and gets gobbled up quickly at our house. There was one thing I do differently: rather than make small cookies, I divide the dough into two logs, maybe an inch in diameter, 12 inches long, place them on a greased cookie sheet, then make a long "trough" down the center (I use the handle of a wooden spoon), and fill that with jam. After they bake (for approx 18 minutes), I slice them diagonally and then drizzle on the frosting. It's very easy - less rolling - and so fast. They turn out pretty as well.
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3 users found this review helpful

Skillet Bow Tie Lasagna

Reviewed: Apr. 25, 2012
I was looking for something fast that was lasagna-ish, and this filled the bill! I used wide egg noodles since I had lots of those- otherwise made as directed. I buy ground beef at Costco and brown the entire package (about 6 lbs) when I get home and then package in ziplock bags and pop them in the freezer. It's so convenient to take them out and defrost quickly and add the recipe. You only get your stove dirty once for six meals. As someone else said, this was like a tasty and healthier version of that packaged "helper" meal. Both of my kids loved it and I thought it was amazingly good considering I stirred the whole thing together in minutes between sports games. Thank you!
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2 users found this review helpful

Yummy Honey Mustard Dipping Sauce

Reviewed: Jan. 9, 2012
I added more dijon (approx 3T), more lemon juice (maybe about 2 T) and also more honey (4 T or so) and used this as a salad dressing. Really good. I've never added prepared yellow mustard, and was surprised to find it added what I was looking for - lots of flavor. Thank you!
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6 users found this review helpful

Lemon Poppy Seed Loaf

Reviewed: Sep. 18, 2011
These are not rated highly enough imo. They are wonderful and moist. Lemon-flavored baked goods are the sort of thing that are subject to personal preference. Some like just a hint of lemon and then there are those who are like me - I want so much lemon that it makes me pucker up! So I add lemon extract and generously measure that 1/2 C of juice and zest. Also, I add a glaze of lemon juice and powdered sugar to the tops of the muffins when they've cooled a bit. My kids LOVE them.
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4 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Mar. 1, 2011
Because I hadn't made this recipe before, I did not double it, but won't hesitate to do so next time. I took a few suggestions from others. I want to cut back on fat and calories when possible, so I used the equivalent of 1 egg white from meringue powder and decreased the butter by 1/8 C as suggested (double recipe, replace 1/4 C butter w/ an egg). And here is what I love about this recipe - it didn't compromise the crust a bit to do this. Because of the oats, the crumb doesn't have to be super-tender (think shortbread or pie crust). Oh, and instead of measuring out 2 C of the crumbs to make the bottom, just measure out and reserve 1C of crumbs to make the top and dump the rest into your prepared baking pan. That seemed easier to me. They are delicious and even better - EASY!!!
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12 users found this review helpful

Sweet Corn Bread

Reviewed: Dec. 5, 2010
What I don't like about most corn bread is that it's crumbly and dry. It feels so dry in your mouth that you have to put a ton of butter on it to moisten it up. My experience is that if you put sour cream in quick bread recipes, it produces a finer crumb and makes the product moister. Perfect! OK, I am from Michigan, so I like my corn bread sweet. ;) I made some honey butter to go along with it. Never got so many compliments on corn bread before. Thanks! Oh, I did add some no-salt canned corn - about a half of a can as I wanted some added texture.
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4 users found this review helpful

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