C. J. Recipe Reviews (Pg. 1) - Allrecipes.com (18127847)

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C. J.

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Lemon Freeze Pie

Reviewed: Jun. 9, 2012
I have made been making this for years. I have never used fruit cocktail. I prefer to use blueberries. Be sure your berries are well drained AND dried. (Paper towels will do the trick). There is nothing better than lemon and blueberries. This recipe is requested over and over again and I am always happy to make it.
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11 users found this review helpful

Jan's Crumb Topping or Streusel

Reviewed: Mar. 2, 2014
I have been looking for this type of streusel topping for quite a while. My grand-mother used to make the best topping and this is as close as I am going to get. She taught me how to make many recipes, but for some reason, the streusel was not one of them. Thanks for a great recipe.
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5 users found this review helpful

Morning Glory Muffins I

Reviewed: Aug. 10, 2013
I have made these numerous times. I do change up the recipe a bit. I use half white and half whole wheat flour. I cut the sugar back to just 1 cup and again use half white and half brown sugar. I do like the apple butter in the recipe. Sometimes when I have applesauce in my fridge, I will replace that for the 1/4 cup of oil. Also, depending on what I have on hand, I sometimes replace the toasted wheat germ with milled flax seed. These are a great breakfast muffin and I always double the recipe. They freeze so well and I can pull out as many as needed and just let thaw. I recommend that you try these. I can almost guarantee that you will like them.
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1 user found this review helpful

Ricotta Cake

Reviewed: May 7, 2013
This is a yummy cake. I made it twice. The first time I followed it to a "T". The second time I also followed the recipe BUT made my own home made ricotta cheese (found on this site). It was even better the second time. The home made ricotta is simple to make. You may want to try it the next time you bake this cake.
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0 users found this review helpful

Banana Cake II

Reviewed: Feb. 22, 2013
This cake was delicious. I took it to work and not one crumb was left. At Alex - your cake was flat. Check the expiration dates on your baking powder and baking soda. If it is near expiration or past, you need to throw it away and buy new. Your cakes will not raise unless these two items are "good".
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Marzetti® Hawaiian Slaw

Reviewed: Jul. 28, 2012
I made this for a church picnic. WOW, it went fast. I doubled the recipe, used golden raisins and added dried cranberries, along with the pineapple, coconut, and chopped almonds. Now here is my secret. I made my own Mango Poppy Seed dressing. To die for!!!!!!!!! Yummy and I brought home a very large empty aluminum pan.
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2 users found this review helpful

Precious Pineapple Cake

Reviewed: Feb. 25, 2010
This cake is the perfect dessert for company. After reading all the reviews and seeing the complaints about the 3 layers being too thin, this is what I did. Using the regular box cake, I also added a small box (Jiffy - 1 layer cake mix) to the batter. Of course, had to add more of the other ingredients. 3/4 cup butter, 5 eggs, 1 1/2 cans crushed pineapple and 3/4 cup pecans. ( toasted the pecans first for a really good flavor). I DID NOT increase the frosting and seemed to have just the right amount. Then baked in 3 pans. The cake was beautiful, nice high layers and presented well.
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8 users found this review helpful

Caramel Pound Cake

Reviewed: Oct. 24, 2008
C'mon folks, you don't have to be a rocket scientist to make this recipe. It is simple. Starting from the first ingredient, 2 1/4 cups brown sugar - down thru the pecans belong in the cake. The remaining ingredients are for the icing. As for the cake....it is delicious and I will make again. My friends loved it.
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5 users found this review helpful

Perfectly Roasted Vegetable

Reviewed: Jun. 29, 2014
This is wonderful. I changed out a couple of the veggies and also added some sweet potatoes (did not omit the white potatoes). Very good and perfectly baked. Nice texture and nice carmelization. @ cookin grams - You should have your oven checked out if burnt to a crisp. Also, when baking something like this you should watch carefully toward end of time. This is good. I would advise you to try again.
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5 users found this review helpful

Pumpkin Cookies V

Reviewed: Nov. 11, 2007
These cookies are great and very moist. I have made them two times. The first time I baked them exactly as the recipe was written and the family really liked them. The second time I made them, I added two to three big handfulls of dried cranberries (and still topped with the icing) and my family just loved them this way. We love anything pumpkin and I will be making these often.
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2 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jul. 26, 2010
These scones are fabulous and I make them often. I add dried cranberries along with orange zest. That is the way my family likes them best, although I have added raisins and cinnamon, etc. I found cutting these into 12 scones made them WAY too large. I form my dough into 3 equal discs, then roll each one out, cutting each disc into 8 equal triangles. Use a large pizza cutter for fast work. Then bake as stated, perhaps a bit shorter time. Once they cool completely, I make a thin glaze using powdered sugar and some orange juice and drizzle over the tops. I also like to add a bit of orange zest to the glaze. The nice thing about these scones is that they freeze "great" and you can pull out as many as you want to thaw. This is much easier than freezing them raw, then baking a few each time you want some, as one other reviewer suggested.
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7 users found this review helpful

Rachel's Cranberry Chicken Salad

Reviewed: Jul. 23, 2014
I made this for a ladies luncheon at church. Kept to the recipe exactly except I tripled the recipe. (Used a prepared chicken from Sam's) Instead of taking it in a bowl, I used a cookie scoop and placed a scoop of the salad in mini cupcake papers and placed on a tray. So pretty to display them that way and since there was so much other food there, this was a perfect amount for each lady. Thanks for a very good recipe.
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2 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Feb. 22, 2014
These are not hash browns. This is a recipe that has been in my family for generations. I learned how to make them from my German Grandmother. They are called potato pancakes and are delicious served with apple sauce. I still make them on occasion although I now fry them in canola oil rather than the Crisco she used back then. I am now 70 and have handed down the recipe to my 3 children and my older grand children. Enjoy them everyone regardless of what they are called.
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4 users found this review helpful

Sliced Tomatoes with Fresh Herb Dressing

Reviewed: Sep. 26, 2008
This is fabulous. You MUST use fresh herbs and not the dried stuff. I also purchased fresh mozzarella balls from my local Italian grocery store....sliced the cheese and added to this salad. Other than that, I followed the recipe "as is". My guests loved it and could not get enough of it. Very Yummmmmmy!!!!!!!!!!
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4 users found this review helpful

Ma's Premium Ice Cream Pie

Reviewed: May 25, 2009
I made this for a large party and so doubled the ice cream part using quarts. I made my own chocolate cookie crumb crust (just google it for the recipe). I made it in a large cheesecake pan with removable sides. Everyone loved it and I will make this again for special occasions.
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5 users found this review helpful

Fresh Peach Dessert

Reviewed: May 28, 2014
I would like to make this dessert for a pot luck church picnic in June. I have a 5 pound bag of graham cracker crumbs in my freezer that I bought at my bulk store. Can anyone tell me how many cups of crumbs I need to equal 16 full crackers. Thanks for any help or suggestions.
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0 users found this review helpful

Italian Cookies II

Reviewed: Mar. 7, 2014
These were pretty good, but I like my lemon ricotta cookie recipe much better. I make them every year as part of my Christmas cookies.
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0 users found this review helpful

Bake Sale Lemon Bars

Reviewed: May 4, 2014
I found these to be very good. Made as is the first time. Wanted a bit more filling, so next time I added an extra 1/3 recipe of filling, baking it just a bit longer. Try the original recipe first THEN give it a 1 star or thumbs down if that is how you feel.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 14, 2014
This recipe sounds wonderful and has so many fantastic reviews. I do have a question and would like to know if this could possibly be done with just chicken breasts? No one in my family will eat the dark meat. I thought perhaps just do "bone in breasts" with the spices and put onions and garlic in the bag while marinating. Then slow cook the breasts in the oven as the recipe states to do with the whole chicken. If anyone has tried this or has any ideas on cooking the breasts, please advise. Thank you for your help.
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2 users found this review helpful

Three-Ingredient Green Bean Casserole

Reviewed: Oct. 8, 2013
I made this pretty much according to recipe. I did use frozen Italian style green beans (which I blanched and then cooled in ice water) instead of the canned. Also, after reading the other reviews, I cut back a bit on the dressing. This dish was well received by my guests.
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0 users found this review helpful

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