SHELLY48 Recipe Reviews (Pg. 1) - (18096197)

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Apple Raisin French Toast Strata

Reviewed: Dec. 5, 2004
I made this with a few of the suggested changes and my guys ate it up! I spread the bread with soft cream cheese before cubing, eliminated the extra raisins, and added sugar and cinnamon on top. It soaked in the fridge overnight. I baked it at 350 degrees for 45 minutes and it puffed up and browned beautifully. I think I'll use 6 eggs instead of 8 next time though because it seemed a little eggy to me but still so good! Definitely a keeper.
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4 users found this review helpful

Chocolate Meringue Cookies

Reviewed: Dec. 14, 2005
These are really GOOD! I made them according to the directions and they came out great. My 12 year old said they tasted alot like chocolate chip cookies. These are fast and easy to make. Whisk beaters on my electric hand mixer made whipping the eggs go faster. For those who had trouble, make sure your bowl and beaters are very clean with no residue. I'm making these for Christmas for sure. Great recipe.
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1 user found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Dec. 31, 2006
I've been looking for a good and easy recipe for cinnamon rolls because my husband loves them. These are GREAT. Or, as my husband called them, KILLER, lol. I did make a few changes that were suggested. I used butter and added chopped pecans. I didn't have enough brown sugar so I substitued half with white sugar and added the recommended 2 TBSP of cinnamon for the filling. Baked them for 15 minutes on two cookie sheets and I'm glad I did because they got huge! Absolutely fantastic. This is a wonderful recipe.
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5 users found this review helpful

Cheese Corn Spoon Bread

Reviewed: Feb. 13, 2008
I've never tried the cheese on this recipe because we like it without. My son didn't like the texture, so the last time I made this I halved the amount of butter and sour cream and added a tablespoon of sugar. Poured the batter into muffin tins and baked them until good and set, then I browned them under the broiler. Served them up with chili and there were no complaints. I like this recipe because it's a good base for either sweet or savory corn bread and it can be easily modified to taste. Great submission.
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2 users found this review helpful

Shepherd's Pie V

Reviewed: Oct. 28, 2008
My guys absolutely loved this. I did make some of the suggested additions and it was slightly spicy and very tasty. Here's how I made it. For the meat, I used water, onion soup mix, 1 clove minced garlic, 1/2 tsp basil, 1 tsp steak seasoning, 1 TBSP each of ketchup and Worcestershire. I omitted the beef buillion so it wouldn't be too salty. Since I already had sour cream and cheddar, I mashed the potatoes with salt, pepper, 2 pats butter and sour cream. Then I mixed in about 2 tsp dried onion flakes and 1/4 to 1/2 cup of shredded cheddar. Put the mixtures in the casserole,dusted with paprika and baked at 350 for 20 minutes and then broiled it to brown the top. Absolutely fantastic. The potato topping came out tasting like a loaded potato. I was afraid all the different flavors could become cloying but they didn't. Give this recipe a try. It's really good.
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2 users found this review helpful

Chocolate Bundt Cake

Reviewed: Nov. 10, 2008
I made this today for the first time using the suggestions of using coffee instead of water and upping the cocoa to 6 tbsps. I really liked the way it came out dense, rich and really moist. I made a quick frosting to drizzle over it. Basically it's about 1 1/2 cup to 2 cups powdered sugar mixed with 2 heaping tbsps. cocoa powder. Add a little milk and some vanilla and whisk it smooth. Drizzle it over warm cake. Really good and easy. I think the next time I make this I'll try adding a little cinnamon to the batter for an almost Texas sheet cake kind of taste. Love this recipe! Thanks for sharing.
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6 users found this review helpful

Poppy Seed Bundt Cake II

Reviewed: Dec. 2, 2008
This recipe is really, really good! I made this particular recipe because I already had the ingredients. I made it with 3 eggs since that's all I had and beat it longer in the stand mixer. It came out light and moist. It did fall a little in the middle, but that really didn't matter since it rose to the top of pan. I did sprinkle the pan with a tablespoon of sugar (after spraying with Pam for baking) and it didn't burn. Thanks for the recipe! I'll make this again and maybe try it with half applesauce since it's pretty heavy on the oil.
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5 users found this review helpful

Pear Bundt Cake

Reviewed: Dec. 2, 2008
This is a wonderful cake and so easy to make. No, I didn't really taste the pears, but I didn't care. My family said it tasted a lot like angel food cake and I agree though it's denser and more moist. I will definitely make this again. It would be great in the summer with fresh fruit and whipped cream. Definitely a keeper.
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11 users found this review helpful

Simple White Cake

Reviewed: Sep. 10, 2010
I made this for the first time yesterday and added more milk and vanilla as suggested. The cake tastes great, but for me, it came out a little dry. I baked it the full 40 minutes in a 9x9 metal pan. I'm willing to experiment and try making this again because it's a great tasting cake.
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0 users found this review helpful

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