Diane S Recipe Reviews (Pg. 1) - Allrecipes.com (18098830)

cook's profile

Diane S

Reviews

Menus

 
View All Reviews Learn more
Photo by Diane S

White Chocolate Chip Oatmeal Cookies

Reviewed: Jul. 20, 2011
These cookies rocked my world and everyone else's who had the fortune to taste them. These are super sweet and great for an outdoor summer party or barbecue because the chocolate doesn't melt. I used half white chips and half butterscotch, and omitted the nuts. I also chilled the dough well before making 1.5 ounce dough balls and baking them. This will be one of my go-to cookie recipes!
Was this review helpful? [ YES ]
6 users found this review helpful

Pear Scones

Reviewed: Sep. 26, 2010
Great recipe! I made this because I have a pear tree and needed to use up some pears. One change: I substituted milk for the half-and-half, and only added a little at a time until the batter was just barely moist (it was probably closer to 1/3 cup than 1/2 cup). This change made the batter just right, not too wet. Delicious!
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by Diane S

Easy Baking Powder Drop Biscuits

Reviewed: Apr. 12, 2010
Awesome as a shortcake-style biscuit or scone for a strawberry dessert. My main changes were adding an extra tbsp sugar, decreasing the milk to 1 cup, and sprinkling with a dash of cinnamon before baking at 375 for about 15-18 minutes. Very tasty and light and best of all, no shortening!
Was this review helpful? [ YES ]
10 users found this review helpful
Photo by Diane S

Real Hummus

Reviewed: Aug. 25, 2009
Awesome! Followed the tips by submitter RoyHobbs (great name) in his review, and it came out perfect. My young kids, who did not like my last attempt at homemade hummus, love this recipe. It tastes like a fresh version of a good prepackaged hummus.
Was this review helpful? [ YES ]
5 users found this review helpful

Fudge-Nut Oatmeal Bars

Reviewed: Apr. 30, 2009
YUM. I, too, made this in a 9x13 pan and the bars are thick and yummy. I baked them until the top was golden brown, which didn't really require extra baking time from the original recipe. Other things I would recommend are putting parchment paper in the pan, and using wax paper to spread the oat mixture crust. The only change I would make, and this is tiny, is to only save about a cup of the oatmeal mixture to drop on the top - 1/3 of it was a bit too much. Great bars!
Was this review helpful? [ YES ]
41 users found this review helpful

Torrejon Oatmeal Bread

Reviewed: Feb. 15, 2009
This recipe is really good for the bread machine! I did exactly what another reviewer suggested and just put half of everything (even the last bit of water and sugar) in the machine and it came out awesome. Not too dense and not too light - perfectly moist and chewy. This is one of those rare recipes where you don't have to add or change anything to make it great!
Was this review helpful? [ YES ]
5 users found this review helpful

No Bake Cookies V

Reviewed: Jan. 21, 2009
My oh my. I couldn't even wait three minutes for these to cool before trying them, much less an hour. Delicious. Divine. My tips: butter instead of margarine, 3.5 cups of oats, and I put the last four ingredients in a bowl before I started on the stovetop. Once my stovetop ingredients boiled, I poured that mixture into the bowl and mixing it all went very smoothly. I also used a medium cookie scoop, and I got 30 cookies, all the same size.
Was this review helpful? [ YES ]
8 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Jan. 10, 2009
This recipe is a fun science experiment!. It's neat to see the concoction suddenly become thick in the microwave. I added about a teaspoon of butter with the vanilla and liked that variation. The only thing is, even though this truly is "hasty," it is just not faster or that different than instant pudding! My five year old liked sugar free instant better. So although it was good and fun to try, I will probably not make it again.
Was this review helpful? [ YES ]
4 users found this review helpful

Steak Tip Marinade

Reviewed: Jul. 6, 2008
So easy! It really adds an interesting, delicious flavor to steaks and chicken. I don't have garlic pepper seasoning, so I add minced garlic and freshly ground pepper to my marinade. I will never have another naked steak on the grill again!
Was this review helpful? [ YES ]
12 users found this review helpful
Photo by Diane S

Deep Dish Brownies

Reviewed: Jan. 5, 2008
This recipe is awesome! This is how a brownie is supposed to be, and it's incredible how this can be accomplished with so few ingredients. I didn't make many changes, but here goes: 2 eggs instead of 3, no baking powder, 2/3 cup cocoa, added 1/2 cup chocolate chips and 1 tsp instant espresso powder. I baked these for a half hour and they were done. The top was beautiful - no frosting required. These are so fudgey. And thicker than your average brownie but not too thick. I will be cutting them small (if I share any) because they are so decadent. So far, this is the top brownie recipe I've found on this site. You should definitely give these a try!
Was this review helpful? [ YES ]
7 users found this review helpful

Best Brownies

Reviewed: Jan. 5, 2008
These brownies are very easy to make. However, they only turn out average, and I actually prefer good box mixes to these. If you like chocolate cake, you will love this recipe. If you like a fudgier consistency, try Deep Dish Brownies from this site. I made this recipe and the Deep Dish recipe side by side and the Deep Dish ones were excellent. They have almost identical ingredients, just different ratios.
Was this review helpful? [ YES ]
4 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 29, 2007
Sorry, Aunt Teen, but this turned out to be one pan of pretty expensive crumbs. I read several of the reviews and even bought a candy thermometer. I heated the mixture nice and slow until it was just at soft ball stage and followed the recipe from there. The minute I stirred in my chips, I knew something was amiss. It got too hard, too fast. Now, I am a skilled baker, but this was my first (hopefully not my last) attempt at fudge. I really thought it was pretty foolproof, especially with the thermometer. I would rather have undercooked the fudge, but you simply can't tell until it's too late. The only thing I can think of that went wrong was that I used Ghirardelli bittersweet chocolate chips. Oh well, time to buy some ice cream and put these crumbs on top! I will not be attempting this again. My next try at fudge will be with a traditional recipe. Good luck to everyone!
Was this review helpful? [ YES ]
4 users found this review helpful

Butterscotch Blondies

Reviewed: Sep. 23, 2006
This recipe is very versatile! You can use virtually any cake mix you like. You can also use different nuts and chips. I used walnuts and peanut butter chips because that's what I had in the pantry. I also only had a half of a can of sweetened condensed milk, which worked perfectly. These were devoured by my nieces and nephews at a birthday party - they even unintentionally outshined the birthday cake! Two suggestions: line your pan with parchment paper so the bars will come out easily, and do not overbake! Crusts on these types of bars burn quickly.
Was this review helpful? [ YES ]
41 users found this review helpful

Thick Cut-Outs

Reviewed: Feb. 5, 2005
These really are soft and perfect. I have been looking for a good sugar cookie cut out recipe and this is the one. Upon reading other reviews, I doubled the vanilla and added about 3/4 teaspoon almond extract. I also increased the sugar by 1/4 cup. I refrigerated the dough for about two hours and it was so easy to work with. When I baked them, I put them on a silpat liner and the bottoms didn't even brown. I made hearts for Valentine's Day, and I put them, unfrosted, in the freezer. I will take them out and thaw them when I am ready to frost them. Yummy cookies! They remind me of a homemade version of Cheryl & Co.
Was this review helpful? [ YES ]
79 users found this review helpful

Baked French Toast

Reviewed: Jan. 30, 2005
SO delicious! I doubled the recipe and placed everything in a sheet cake pan and it turned out amazing. I cut the bread thicker, used 2.5 C whole milk and no half-and-half, and I was very pleased with the results. My family was, too!
Was this review helpful? [ YES ]
5 users found this review helpful

Awesome Honey Pecan Pork Chops

Reviewed: Jan. 30, 2005
Great recipe! I doubled the butter I used in the pan and it gave the pork a nice crust. Definitely don't overcook the sauce - I cooked the sauce for about 3 minutes and it turned out to be the consistency of peanut butter. Overall, this is a fast, weeknight-type meal.
Was this review helpful? [ YES ]
5 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States