RAINEYDAYGIRL Recipe Reviews (Pg. 1) - Allrecipes.com (1809674)

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Soft Peanut Butter Cookies

Reviewed: Feb. 13, 2003
These are the best Peanut Butter Cookies that I've ever made. They are so moist and delicious! I always add chocolate chips and peanut butter chips to them. My daughter loves them! Thanks for sharing this great recipe, Cindy. =)
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4 users found this review helpful

Rosie's Bok Choy Salad

Reviewed: Mar. 16, 2004
Although I changed things up a bit, I absolutely love this recipe! Instead of bok choy, I used green leaf lettuce and romaine. Didn't have sesame seeds, so omited that. Added more toasted almonds and added grilled chicken from the night before. Wow! We're fighting over who gets the last helping! The dressing in this dish is out of this world!
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11 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Dec. 26, 2005
I baked mine at a higher temperature, but ours turned out really good. I coated the meat with kosher salt, fresh cracked pepper and fresh garlic and then wrapped the meat up plastic wrap over-night. Would definitely make again. I will also try this with other kinds of roasts. It was a little salty on the ends for my parents, but otherwise very good. You've made me unafraid to make Prime Rib now! Thanks for a good recipe, Holly.
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3 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Aug. 9, 2009
Awesome cookies! I love soft, chewy peanut butter cookies and the oatmeal in these cookies really made them extra good. I made half the batch as is and the second half I added peanut butter chips and chocolate chips. I also added some extra oatmeal, which didn't hurt them at all. They are a hit and my whole family loves them. Thanks so much!
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1 user found this review helpful

Buttermilk Ranch Cheeseball

Reviewed: Dec. 30, 2012
I just made this recipe for our cozy New Year's Eve tomorrow night and for our New Year's Day party. I did add a few things like some others suggested. I very rarely make a recipe without tweaking it in some way, so I hope no offense to Castoways, who posted the original recipe. For starters, I doubled the recipe. With that in mind, I added in 2 tablespoons of dried onions, a teaspoon of garlic powder, fresh ground pepper and roughly 4 teaspoons Worchestershire sauce, maybe more. The worchestershire sauce really completed this recipe. It added that little extra something that I thought it needed. I made 2 logs and then rolled them in toasted pecans. This made a delicious cheese spread and is exactly what I was looking for. My family will go nuts over it. I'll be using this recipe again. Thank you so much!
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11 users found this review helpful

Dry Rub for Ribs

Reviewed: Apr. 8, 2001
This was very good. I added about a 1/2 teaspoon of chili powder to the mix. I rubbed it on steaks and everyone loved it. This was my first attempt using a dry rub and I was very pleased. I'll be using this again.
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2 users found this review helpful

Award Winning Peaches and Cream Pie

Reviewed: Jul. 28, 2001
Oh my, was this ever good. I've got a sweet tooth and didn't feel it was sweet enough for me, so I added some extra sugar. Everyone loved it!!! We've got ample Apricots available right now, so I thought I would try it with them and again, it turned out great. Thanks for sharing.
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1 user found this review helpful

Bob's Blue Cheese Dressing

Reviewed: Dec. 29, 2001
This is a really good dressing. Thank you so much, Bob...I've been looking for something like this for a long time. Bottled just doesn't cut it and what a pleasure it was to have a salad at home with this dressing on it. Wonderful flavor!
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14 users found this review helpful

Deeeelicious Vidalia Dressing

Reviewed: May 15, 2002
This recipe was very tasty! I used a red onion instead and it gave the salad dressing such a pretty pink color. I also substituted Splenda for the sugar and it made the recipe sugar-free and low-carb, just perfect for the low-carb diet I'm on. Thank you, Dawn. It's a great recipe! :o)
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18 users found this review helpful

Nut Goody Bars

Reviewed: Oct. 17, 2005
This is an excellent chocolate fix for my family when we want a quick little something for dessert. I've used cashews, almonds, peanuts and pecans in this recipe but my personal favorite is the cashews! I made these for my daughter's school Easter party last year and the kids loved it!
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2 users found this review helpful

Tiger Butter III

Reviewed: Dec. 29, 2000
I made this for Christmas to give as gifts, but there wasn't any left, so I had to make another batch. It's really good. I added some peanut butter chips along with the butterscotch chips and it turned out great. I think I'll be making this throughout the year. Thanks Mary Ann.
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3 users found this review helpful

Quacker Jack

Reviewed: Dec. 30, 2001
This was really good popcorn. I didn't bake it as long as it called for, but it turned out just fine. Very tasty! I think there might be an error in the listing of 2 cups of Oil...I did NOT use that much oil to pop the popcorn in. I used my Stir-Crazy popper instead of using a pot to pop it in, and 1 cup of unpopped popcorn made plenty. I also added a teaspoon a vanilla when I added the baking soda. Thanks Yvonne...you've given me something new to make now. :O)
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18 users found this review helpful

Oatmeal Toffee Cookies

Reviewed: Nov. 9, 2005
Wow, these cookies are really good! I doubled the recipe because in our family, the first dozen is gone right off the bat and the original recipe said it made 2 to 3 dozen...not nearly enough for us. I used parchment paper like others said to do, and I could tell they would stick if you didn't. I scraped the melted toffee off the spatula after each batch because if I didn't, it would mess up the next batch of cookies. Also, even though I doubled the recipe, I only used an 8 oz bag of toffee bits and that seemed to be enough. I also added in a small amouth of dark chocolate chips. And, as another reviewer said, I added a small amount of butter flavored crisco in with real butter to make softer cookies. The flavor of these cookies is wonderful and I'll definitely be making these again! Thanks for such an awesome recipe, Lori!
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44 users found this review helpful

Country Apple Dumplings

Reviewed: Jul. 14, 2012
These were so good and so simple to put together. Perfect easy dessert for a cold winter night. I've also used peaches and pears. I usually use Ginger Ale as that's normally the kind of soda I have on hand. Whole family loves them!
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Mar. 25, 2014
Since I had split pea soup going in the crock pot for dinner tonight, I was thinking about how good cornbread bread would be with it, so as soon as I got home from work, I searched for a moist cornbread recipe and found this one. Didn't have any buttermilk, so I used half sour cream & half milk. I also cut the sugar down a little and added hunks of cheese to it. I loved it! Good recipe! I do not care for dry cornbread and this was nice & moist. Thanks, Bethany!
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2 users found this review helpful

Creamy Spinach Dip

Reviewed: Dec. 31, 2000
With cream cheese in it, how can you go wrong? I really loved this dip, although I added sour cream instead of the yogurt and I cut the recipe in half, which still made plenty. I've been looking for a different Spinach Dip and now I've found it. I just hope there's enough left for our New Years Day party.
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41 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Jun. 11, 2014
Wow! I am IN LOVE! Since I am a peanut butter freak and love all things peanut butter, I went in search of a peanut butter frosting recipe to frost my delicious Texas Sheath Cake I was going to bake. I didn't want an icing kind of thing, I wanted a nice fluffy, totally peanut butter tasting frosting and I am so glad I found this! I looked at several different recipes before deciding this one looked more to my liking. I am not a fan of sickening sweet frosting and usually no matter what recipe I use, I never put in the full amount of powdered sugar. Even with this recipe, I didn't use the full amount. But here's the kicker. I only had Laura Scudder's Natural Peanut Butter, the kind you have to stir because it separates. Not caring if it came out more dense, I went ahead and used it and my frosting came out fluffy and delicious! I'm wondering if the people who complained about the frosting being greasy only mixed the ingredients together. I used my old hand held beaters and put it on high and whipped the heck out of. As soon as I poured the cream into it (I used cream instead of milk), it started to look more fluffy. I rough guessed at the amount of cream I put in and then started adding the powdered sugar. It just beat up so nicely and as soon as it was sweet enough for me, I stopped whipping it and frosted my cake. I thoroughly enjoyed licking off the beaters and cleaning out the remnants of the bowl. Addicting, delicious and I'll be making this forever more.
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5 users found this review helpful

Green Sauce Enchiladas

Reviewed: Jan. 9, 2001
I thought these enchiladas were great. I added 2 cloves of garlic, onions and a can of green chiles to the chicken mixture, and I used Longhorn cheddar cheese. I just loved them. I really liked the rice idea because it helps to make the filling go further. (I usually make as many enchiladas as I can so I can freeze the rest for another day.) Also, to prevent your enchiladas from getting a little tough on the bottom from baking, try adding a bit of water to the pan before assembling the enchiladas. Thanks, Dawn, for such a great recipe.
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4 users found this review helpful

Hawaiian Banana Nut Bread

Reviewed: Jan. 13, 2010
Just made this recipe yesterday and the first loaf was gone in no time! This is a delicious recipe, even without the maraschino cherries that I left out. Excellent tasting, addicting, hard to leave alone banana bread that I'm sure we'll fight over to the last crumb. Thanks for a such a yummy recipe, Saundra!
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1 user found this review helpful
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Almond Buttercrunch Candy I

Reviewed: Nov. 11, 2001
December 19, 2012: Over the years of making this candy, I have simplified everything. No longer do I put chocolate on the bottom. I now use 3 cups of toasted nuts & this year I used a combo of cashews, almonds & pecans. In past years, I've used white chocolate & cashews, which has become a family favorite. This year, I used Lindt 90% Dark Chocolate Bars. After I poured the hot nut filled toffee out on a parchement paper lined cookie sheet, I laid the bars down on top & they melted like butter. Next I melted Lindt White Coconut Chocolate & flung it over the dark, melted chocolate. I used a tooth pick to score back & forth across the chocolate, which made a beautiful pattern. The less sweet dark chocolate pared well with the toffee, which is plenty sweet enough & this creation is yet another favorite of mine. The possibilities are endless! Enjoy & have fun being creative!
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53 users found this review helpful

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