FAMILYJEANS Recipe Reviews (Pg. 1) - Allrecipes.com (18078994)

Easy Chocolate Chip Pound Cake

Reviewed: Oct. 2, 2011

This is so good, it doesn't even need a glaze!! I normally use a yellow cake mix with a box of vanilla pudding instead of the chocolate. It is incredibly moist and gets better every day (if it lasts that long). I mix some of the chocolate chips into the batter, then sprinkle a few on top before sticking it in the oven. Otherwise the chocolate chips tend to all congregate at the bottom of the pan. GREAT recipe! This one is a keeper, folks!

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4 users found this review helpful

Creamy French Dressing

Reviewed: Oct. 2, 2011

I was out of French dressing and needed it for the "Special Hamburger Sauce" recipe on this site. This French dressing recipe was perfect! For best flavor, it needs to sit in the fridge for several hours or overnight. Very easy to make with ingredients readily onhand.

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1 user found this review helpful

Special Hamburger Sauce

Reviewed: Oct. 2, 2011

The search is over! This is THE sauce recipe for the ultimate burger. We keep this onhand and use it as a dip for chicken tenders, salad dressing, etc. Very versatile! As others mentioned, I also used the "Creamy French Dressing" recipe by Taste of Home Test Kitchen off of this site, and then made the sauce. For even better results, use homemade bread and butter pickles for the relish. DIVINE! Thank you, Cairol!

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2 users found this review helpful

Homemade Crispy Seasoned French Fries

Reviewed: Feb. 20, 2010

These are absolutely FABULOUS! I made them last night and we ate the entire amount at one sitting (oink, oink!). I did substitute onion powder for the onion salt, and added 1 teaspoon Lawry's Seasoned Salt to the mix. I also wound up using probably an additional cup of water to get the consistency just right. I did drop them into the hot oil one at a time, but they still clumped, so I let them cook for a couple of minutes, then gently separated them with a long metal spoon. I wish I could give this recipe 10 stars - they are that good! They don't even need ketchup! Thanks, Cassie!!

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2 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Dec. 1, 2008

Excellent soup recipe! I did make some changes though (as it looks like most people did). The thought of that much butter and cream made me look for some elastic waist pants. :oP I used 2 cans of chicken broth with the other ingredients (including Uncle Ben's Fast Cook Wild Rice), omitted the salt (there's enough in there already), and omitted the flour, butter and cream. I used a can of evaporated milk (PET milk) with about 1/3 cup cornstarch along with a dash of onion powder. Don't overstir after adding the cornstarch or it will thin out (cornstarch also doesn't freeze well, so use flour in this recipe if you plan on freezing leftovers). Using the cornstarch and evaporated milk cut WAY down on calories and fat without sacrificing taste. Next time I may throw some potato flakes in too for added thickness. All of us enjoyed this recipe - it'll be going in our regular file. :o)

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1 user found this review helpful

Juicy Roasted Chicken

Reviewed: Jun. 29, 2008

EXCELLENT! One of the best roasted chickens I've ever made. I didn't have celery, so I stuffed the bird with whole garlic cloves. I also used butter instead of margarine, and sprinkled inside and out with garlic powder, onion powder, and Cavender's Greek Seasoning. Another thing that I did differently was roast the bird breast side down as suggested elsewhere, and I think that also helped make a difference. Basted a couple of times during the cook (1 1/2 hours at 350 was perfect!). Thank you so much for an awesome recipe! :o) Kiddo picked the carcass clean!

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1 user found this review helpful

Texas Sheet Cake V

Reviewed: Feb. 13, 2008

After looking at all of the Texas Sheet Cake recipes on this site, I chose this one, and boy, am I glad I did! This cake is VERY EASY to make! I made two and had them frosted within an hour. These were for our Wednesday night youth group at church, and they LOVED it! I lost count of how many came back for seconds and thirds. This will be a standard in my recipe file from now on. Thanks so much for a great one!

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5 users found this review helpful

Sourdough Drop Biscuits

Reviewed: Feb. 3, 2008

I had high hopes for this recipe, but I don't think these can accurately be called "biscuits" - they really are almost like a sourdough cookie. They didn't rise and were dense.

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6 users found this review helpful

Honey Mustard Dressing II

Reviewed: Jan. 22, 2008

WOW! This is really good! I made it last night and served with chicken tenders. Kiddo loved it and he hates mayo. :oP I doubled the recipe and used Miracle Whip for the mayo, plus a tad more honey than what is called for. Definitely a keeper! Thanks so much!

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1 user found this review helpful

Barbecue Beef Cups

Reviewed: Jan. 8, 2008

VERY GOOD!! I had two cans of cheap, regular sized buttermilk biscuits onhand, and used KC Masterpiece BBQ sauce with some onion powder (kiddo doesn't like onions) in the meat. I rolled the biscuits flat, then spooned in the meat mixture, baked, then sprinkled with cheese right before pulling from the oven. EVERYBODY at our house loved them, and they were super quick and easy. Hubby enjoyed the leftovers in his lunch today. Thanks so much for a great recipe!

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World's Best Peanut Butter Fudge

Reviewed: Dec. 23, 2007

The best peanut butter fudge I've ever made! It isn't crumbly nor too oily as some in the past have been. I took it to a church potluck today and everybody loved it! Based on the other reviews, I did mix the peanut butter, flour, and marshmallow cream together before adding to the sugar mixture. I would have never thought to add flour to a fudge recipe, but it works. This one is definitely a keeper. MERRY CHRISTMAS! :o)

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2 users found this review helpful

Savory Crescent Chicken

Reviewed: Dec. 20, 2007

I have been making this recipe for literally years - my family loves it! We call them "Chicken Squares". I don't use the pimentos or the croutons. After putting the chicken mixture in the middle of the crescent rectangle, I just fold the sides flat up over the top and gently pinch closed to make a little packet. I used to twist the sides together on top as originally listed, and had problems with it staying "doughy" in the center of the twist - you nearly have to overcook them to get it done that way. Most of the time I omit the butter on top of the crescent rolls and no one has ever noticed the difference. I do use Cavender's Greek Seasoning in the chicken mixture, and I think that is the secret to a really spectacular recipe. It's definitely a keeper and a standard in my recipe file! :o)

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64 users found this review helpful

Lip-smacking Popcorn Concoction

Reviewed: Dec. 18, 2007

This is some really good stuff!! I didn't use the cereal puffs or corn chips since they weren't in my pantry, so I worked with what I had onhand. I used 3 regular sized bags microwave popcorn, 2 cups holiday shaped pretzels, about a cup roasted peanuts, and 1.5 pounds (the whole package) vanilla almond bark. To mix, I turned the lid to my round cake taker/keeper upside down and dumped everything into it and it worked perfectly. Mixed with a large wooden spoon, then poured everything onto parchment paper to dry. Couldn't be easier and absolutely delicious! Thanks so much for a great recipe! :o) UPDATE 12/1/08: For the kids at church, I leave out the peanuts and use M&Ms instead. We've made this by the tons for VBS and other kid functions and they LOVE it!!

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26 users found this review helpful

Make-Ahead S'mores

Reviewed: Nov. 29, 2007

WOW! Who knew s'mores could be this easy? The chocolate/Eagle brand combination is divine!! Turns into fudge when it's cooled. I used a whole 12oz pkg semi-sweet chocolate chips since that's what I had onhand, and marshmallow cream instead of mini-marshmallows. I microwaved the chocolate chips and Eagle Brand together for about 2 minutes and it was perfect. The s'mores turned out wonderfully! These work so well to make ahead and store in the fridge or freezer. The chocolate thickens as it cools - otherwise it will run off the graham cracker (ask me how I know!). I did a test batch of these at home before I made them at church for our youth group. They were gobbled up by the young'uns! I'd give this recipe 10 stars if I could. THANK YOU so much! :o)

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2 users found this review helpful

Monkey Bread I

Reviewed: Nov. 2, 2007

Absolutely divine! I've made this several times. You would never believe these were refrigerator biscuits. :o) I used 4 - 7oz cans of buttermilk biscuits, poured half the caramel sauce halfway through layering the biscuits, then poured the rest on top. It seeps throughout and is delicious! Thanks for a super recipe! 10 stars!!!

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3 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 25, 2007

This is our family's FAVORITE chicken recipe! Our son asks for it often. I omit the cayenne and white pepper, and double the black pepper and also the garlic powder. After the first hour, I baste the chicken every 30 minutes or so with the pan juices. It carmelizes the skin perfectly. AWESOME RECIPE! :o)

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3 users found this review helpful

Smoky Potato Cheese Soup

Reviewed: Oct. 17, 2007

This is my all-time favorite potato soup recipe! I've been using it for a few years, but I did make some changes. I use dehydrated onion and leave out the margarine completely. I also use beef broth instead of chicken (I've made it both ways and we like the beef best). I know it would be less fat using turkey sausage, but the beef tastes so much better. :oP I normally slice and cook the sausage separately and drain it well to remove quite a bit of fat before adding to the soup. Make some homemade bread with this, and you've got a stick-to-your-ribs meal that is true comfort food on a cold winter's day. :o) Thanks so much!

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9 users found this review helpful

All Day Apple Butter

Reviewed: Oct. 12, 2007

I've been using this recipe for a while and it is FABULOUS! I had a hard time finding good apple butter in my area, so I decided to make my own. I'm so glad I did - I'll never go back to the store bought! Use a food processor to finely chop the apples and it will go much quicker. I use about half the sugar listed because otherwise it is way too sweet for us (and I have a sweet tooth). Taste and then adjust sugar if needed at the end of cook time. A lot will depend on how sweet your apples are. Thanks so much for a super recipe! :o)

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All-Day Apple Butter

Reviewed: Oct. 12, 2007

This is the same recipe that is highly rated and listed elsewhere on the allrecipes site.

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1 user found this review helpful

Chocolate Chip Bread II

Reviewed: Oct. 9, 2007

I added the chocolate chips at the beep for the add-in cycle and wound up with chocolate bread (after reading the other reviews, I realize I should've frozen them first). My son loves it, but my husband and I both think it is just "ok". Sorry!

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3 users found this review helpful