LadyoftheIvy Recipe Reviews (Pg. 1) - Allrecipes.com (18024631)

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Creamy Turkey Pie

Reviewed: Jul. 10, 2013
This was very good, though I used cream of potato instead of cream of mushroom due to my frozen veggies not having potatoes in them. I would probably use less pepper next time, but that's just because my family and I aren't big into pepper. Otherwise, I highly recommend it!
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Irish Cream Brownies

Reviewed: Mar. 21, 2012
Very good, and very easy! I made two pans, one with Irish cream as the recipe calls for, and one with Amarula, and both turned out very well. I followed the recipe as listed, other than just mixing all the ingredients for the frosting together at once, rather than cooking the milk, liqueur, and coffee together in advance. The frosting itself turned out quite tasty, and would be a frosting that would also be quite good on other items. I also had no toffee bits or Heath bars to use, so I just melted some chocolate and decorated the top of both pans with the melted chocolate. I would most definitely make these again!
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Peppermint Brownies

Reviewed: Jan. 13, 2012
Very good, and quite easy to make. Based on other reviewers suggestions, I just put the chocolate on top as soon as they came out of the oven and spread it once it had melted a bit, then sprinkling it with the extra crushed peppermint candy. It was extremely easy that way and looked quite nice. I also used 1 cup of crushed peppermint candy in the brownies instead of just 3/4 cup, with whatever was left going on top. And rather than using foil, greasing it, etc, I baked these in a glass pan that I had greased well. They came out fine, and were enjoyed by all. They are a fudgy sort of brownie rather than a cakey one, but that's my preferred kind of brownie anyway. I will definitely be making these again!
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Cherry Bliss Brownies

Reviewed: Dec. 12, 2011
These are quite good, and extremely easy to make. I gave it four stars because I couldn't take away just a half star, and even though they're good, they do taste much like they were made with canned pie filling, which they obviously are. Now, that being said, these are better (and less canned pie filling flavored) the day after they are made - it gives the flavors more time to blend together and they're just better tasting. The brownies also get fudgier at that point as well. The entire family enjoyed these, and I will definitely make them again at some point. Next time I'll just make them the day before I want to serve them to give the flavors time to meld.
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Fruit Oatmeal Cookie Bars

Reviewed: Sep. 16, 2011
These are tasty, but don't expect them to transport well out of the pan. Based on previous reviews, I added 1 tablespoon of milk and 1 teaspoon of vanilla to the crust and made them in a 9x9 pan. I also cut the dry ingredients together with the butter (based on trufflebun's review) before adding those additions, which worked quite well for the crust. They came out pretty well that way, but they must be incredibly thin in the original 9x13 pan called for, given that I wouldn't call them desperately thick in a 9x9 pan. You ultimately end up with a tasty soft and gooey (from the jam) bar that would be best served warmed up with ice cream, in my opinion. More like some cobblers I've made as opposed to bars, given that we couldn't easily pick them up and eat them with our hands. (However, still more bar-like than an actual cobbler.) So while these are definitely tasty and were enjoyed by my kids, they don't work well as a snack to take places as I was hoping. I'll be trying other recipes for something along those lines.
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Lemon Pie Bars

Reviewed: Sep. 13, 2011
*Really* good lemon bars. They were a huge hit with everyone. Based on other reviews and my personal taste, I made 1 1/2 times the amount of filling, but otherwise made no changes. I had to bake them a bit longer (once the filling was on top) than it suggests, but I'm not sure if that's my oven or the additional filling as I tend to have to bake things a bit longer with the oven in our current house. They turned out extremely well, and were enjoyed by all. I will say that you need a good zester for this recipe; my good one went missing in our last move and this recipe is a bit of a pain if your zester isn't that great. So as soon as the new one I ordered arrived, I will definitely be making these again! It's a great use for lemons you might have around the house.
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Chocolate Chip Marshmallow Bars

Reviewed: Sep. 6, 2011
These are very good. I used butter instead of shortening and left out the nuts, but otherwise made them as listed. (We're not huge nut fans around here.) I will say I like the flavor of the "Disappearing Marshmallow Brownies" just a bit better (which are similar to these, only they also have butterscotch chips), but that's just personal preference. These are nicely soft and gooey and quite tasty. This is still definitely a five star recipe, and something I will make again.
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Cinnamon Rolls

Reviewed: Sep. 3, 2011
Yum! These are really good, almost as good as the Cinnabon ones. My family was thrilled. I did make a few changes to the original recipe (and saved it as this custom version), but more out of personal preference than anything else. I will say it took me about a half cup more of flour to get a proper dough consistency, but the dough was otherwise quite easy to work with and these turned out very well. I didn't have quick-rise yeast, so it took my dough a bit longer to rise, but I was expecting that. I also used a different cinnamon filling (2/3 butter, softened, 2 cups brown sugar, 6 Tablespoons cinnamon - I mixed them all together with a pastry cutter and then spread half of the mixture on each rolled out portion of dough.) I made the rolls the night before and put them in the fridge overnight. Then, we pulled them out of the fridge and let them rise for about an hour before putting them in the oven. They baked up quite nicely, and I made a cream cheese icing for the top instead of the one listed because my family prefers that. Really, really, really good. And, all things considered when it comes to homemade cinnamon buns, pretty easy. I will definitely make these again, though I'd still use my filling and icing as opposed to the ones given with the recipe, since they were just extremely good the way we made them.
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Cinnamon Rolls

Reviewed: Sep. 3, 2011
Yum! These are really good, almost as good as the Cinnabon ones. My family was thrilled. I did make a few changes, but more out of personal preference than anything else. I will say it took me about a half cup more of flour to get a proper dough consistency, but the dough was otherwise quite easy to work with and these turned out very well. I didn't have quick-rise yeast, so it took my dough a bit longer to rise, but I was expecting that. I also used a different cinnamon filling (2/3 butter, softened, 2 cups brown sugar, 6 Tablespoons cinnamon - I mixed them all together with a pastry cutter and then spread half of the mixture on each rolled out portion of dough.) I made the rolls the night before and put them in the fridge overnight. Then, we pulled them out of the fridge and let them rise for about an hour before putting them in the oven. They baked up quite nicely, and I made a cream cheese icing for the top instead of the one listed because my family prefers that. Really, really, really good. And, all things considered when it comes to homemade cinnamon buns, pretty easy. I will definitely make these again, though I'd still use my filling and icing as opposed to the ones given with the recipe, since they were just extremely good the way we made them.
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Bananas 'N' Cream Bundt Cake

Reviewed: Aug. 17, 2011
I had some bananas that needed to be used up and didn't want to make the typical banana bread or muffins around here, so I decided to try this. It's amazingly moist and sweet, and was hugely popular with my husband and his office. I made it as written, though I put a butterscotch glaze on top instead of just confectioner's suger. (I used the Satiny Chocolate Glaze off of this site, only using butterscotch chips instead of chocolate chips, and almond extract instead of the vanilla extract.) My husband said it was really good with the glaze, and he prefers it with glaze to without, but he did concede you can get away with just confectioner's sugar as well. A butterscotch glaze obviously makes it even sweeter. Either way, it's an extremely good bundt cake and I would most definitely recommend this recipe.
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French Bread

Reviewed: Jul. 18, 2011
This is fabulous French bread! And really easy to make, as well. The water/ice cube trick mentioned by others works to help crisp the crust as well, but it's also good soft. My family really enjoys this bread, and it's a huge hit around our house. This is definitely a keeper!
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Irish Chicken and Dumplings

Reviewed: Mar. 23, 2011
This comes out really well, and is really easy to make. I did make a few changes, in part due to a lack of certain ingredients, and in part due to other reviewers. I used chicken broth instead of water, and used about a cup more than what the recipe called for. I also used a package of frozen mixed vegetables instead of the peas as I didn't have frozen peas, so I omitted the carrots. (My mixed vegetables consisted of peas, carrots, sweet red peppers, and corn.) And I cut up my potatoes a bit more than just quartering them and only used three. Three potatoes were plenty, and cutting them up more meant they weren't absolutely huge chunks. I'd say make your own judgement call on how much to cut them up and how many based on the size of your potatoes. Finally, I made my own dumplings (Mom's Simple Dumplings on this site) as I'm not huge into using baking mix. It turned out really well, and was a huge hit with my family. Why four stars? Well, I think homemade dumplings turned out better than baking mix ones would have, and I think the chicken broth really helped make it instead of just water. But I'd definitely recommend this recipe as it was really good and even with the changes I made it was still really easy to make.
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Mom's Simple Dumplings

Reviewed: Mar. 23, 2011
Made these for chicken and dumplings (as I didn't want to use biscuit mix like the chicken and dumpling recipe suggested), and these turned out extremely well. They're also really easy to make. I will definitely be keeping this around as the go-to dumpling recipe around here! They worked with that recipe, and would work well in pretty much any stew recipe you might want dumplings for.
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Giant Chocolate Chip Cookie

Reviewed: Mar. 23, 2011
I made this for my husband to take to work for his birthday, and it was a huge hit. Everyone raved about how good it was, and my husband's specific comment was about the moist, chewy center. I made the listed recipe, other than not adding the walnuts, and then baked it in a 12in. round cake pan (as my pizza pans are still in the process of being moved to our new home). As other reviewers state, this dough does expand generously, and in a 12in. cake pan this means it made more of a large cookie bar cookie than just cookie. (As it expanded upwards.) So if you're using the more recommended shallow pan, I would say to be careful so it doesn't overflow. But I will definitely be making this giant cookie again, and again!
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Fluffy Biscuits

Reviewed: Mar. 15, 2011
These are really good. I made them as the recipe states, and they turned out really well and are quite tasty, even using the shortening they call for. No, they won't have quite as buttery of a taste if you use shortening instead of butter, but they're still really good. They're also quite easy to make, and you can make a nice biscuit whether you roll and cut them or shape them by hand. (Obviously, the cut ones look a bit tidier and more like "traditional" biscuits.) I'd highly recommend this recipe for a quick, easy, tasty biscuit recipe!
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Mom's Best Waffles

Reviewed: Jan. 12, 2011
This is a good basic waffle recipe, which was exactly what I was looking for. No, it's nothing fancy or exciting, but it's perfect if you're just looking for a basic recipe and is extremely easy to make. The only reason I don't give it five stars is because the recipe in my Better Homes & Gardens cookbook is a bit better taste-wise, but as that's packed away in a box right now, this worked out well in the meantime. As long as you're looking for an easy, basic recipe, I would recommend this one!
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Turkey Stuffing Divan

Reviewed: Dec. 19, 2010
From the reviews, I was really expecting this to be better. But it was honestly rather bland, and it was a struggle to get my kids to eat it at all. I can't say I enjoyed it much, myself. Based on other reviews, I increased the amount of stuffing, soup, and cheese, and added some onion, but I can't say that helped. It needs something more - it just doesn't have much in the way of flavor. Right now, I would not want to make it again, and I'm not sure I would want to try and adjust it myself as there are plenty of other recipes out there to use up leftover turkey.
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Pumpkin Pancakes

Reviewed: Nov. 9, 2010
These were extremely good, and very well received by my family. I made the recipe as listed, other than adding an extra egg as suggested by someone else. I also took the suggestion to spread the batter around a bit with a spoon, as it's definitely a thick batter. Pouring the batter with a 1/4 cup measure and then spreading it with a spoon worked extremely well. They cooked up very nicely, and were nice and fluffy as well. We'll definitely be making this recipe again!
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Banana Orange Bars

Reviewed: Oct. 1, 2009
Really rather quite good - I did make some changes based on a few of the other reviews (I only used one cup of sugar, 1/2 cup vegetable oil, and 2 1/2 cups of mashed bananas), but they still turned out quite good. I also made a cream cheese icing for these because I was in the mood for one, and I didn't have any orange juice on hand anyway. Really, really good, sort of like a banana version of a carrot cake. I suspect it would be very good with the orange icing as well, which I'll have to try next time. Definitely a great use for bananas if you're wanting to make something other than banana bread!
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Wilma's Fish Casserole

Reviewed: Jul. 23, 2009
This was quite good. I did use flounder instead of haddock (as it's what we had), and my pinches were about 1/2 tsp each. I also didn't have any marjoram, so I used 1/4 tsp of white pepper instead. (No, not really an exact substitution, but it worked!) And I reduced the butter to 1/4 cup rather than the 1/2 it calls for. Everything else I kept the same, and it turned out quite well. It was enjoyed by the whole family, and I'd make it again!
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