Shelia K. Recipe Reviews (Pg. 1) - Allrecipes.com (18154685)

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Shelia K.

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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Jan. 13, 2012
These are delicious, quick & easy to make and a good source of fiber. I use regular peanut butter, not reduced fat. Sometimes if I'm in a hurry I just line a cookie sheet with waxed or parchment paper and spread the mixture out evenly in the pan, put in fridge to cool and then break it up like peanut brittle. Either way, these don't last long at our house!
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To Die For Blueberry Muffins

Reviewed: Jul. 9, 2010
So I've tried countless blueberry muffin recipes & what I consider the perfect one has eluded me....until now. These are fabulous. They are just what I was looking for - they rise tender, light & full of flavor. It's more of a cake-like muffin than a dense one. 20 minutes in my convection oven is perfect. I have made these with both frozen & fresh blueberries & fresh ones always have just a bit more flavor to them. I've made these 3 times this week. They just won't keep in this house! Oh and by the way, it has been my experience as with any muffin I've made, they - without exception - seem to taste better the next day.
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Oatmeal Peanut Butter Cookies III

Reviewed: Apr. 18, 2010
I have made a LOT of dessert recipes on this site & this cookie, by far is the winner, so far. My picky 24 yr old son loves them. I sent my daughter's fiance home with 4 of them just to try out & he ate 2 on the way home, TRIED to hide them from my daughter, let her have one (in his defense she's dieting) & then begged for more. I sent over 6 more & today he asked for more. My husband says their so good I could sell them. wow. I never expected all that. The only subs I made were 2: I used crunchy pb for the cookie part & I didn't have any heavy whipping cream so I used half-n-half. They are extremely sweet but that doesn't seem to stop anyone from eating them! I frankly don't think they taste anything like the Girl Scout version. Their cookie is crunchy & the filling is firmer. I like this version better; the cookie stays soft & the filling is a little creamier. I store mine in a Tupperware container in the fridge. It's just a personal preference; we all seem to like them better that way. I made mine with a small scoop (one bigger than a melon baller) & I like that size. They sort of remind me of the Little Debbie Oatmeal Cream Pies as far as size & texture of cookie & filling - again but way better! Some one has asked me to try making them & then dipping them in a chocolate coating. I may just try that on a few & see if my victims don't die of a sugar overdose! I will be making these again this weekend, by popular demand. Thanks Joanne!
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Grandma's Lemon Meringue Pie

Reviewed: Apr. 15, 2010
I made this with artificial sweetener (I used "Ideal" sweetener) for my mother-in-law's birthday. She's a diabetic & loves lemon meringue pie but hasn't been able to have it in years. She was thrilled with it. I did substitute milk for water & I don't know if it was because I used artificial sweetner, but I think the filling could have been fuller so next time I make it, I'll increase the filling by half again. Anyway, the pies (I made 2) were a hit with everyone, even the non-diabetic folks. They all said the flavor was wonderful, so I can only imagine how good this must taste with real sugar. The only complaint is that these pies took FOREVER to make, but it could have been because I made my own pie crusts as well. I'll be making this for my mother-in-law again as a treat for her for mother's day!
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Extreme Chocolate Cake

Reviewed: Apr. 11, 2010
I thought this cake was a disaster. The cake didn't rise as expected, so I couldn't make 4 layers out of it. When I tried to take it out of the pans, they stuck horribly to the bottom, creating a huge crumbled mess. I 'patched' it together with the frosting which turned out very grainy & way too sweet. I was about to throw it out but my picky 24 yr old son wanted to try a piece. He carried on so much about it, it was almost funny. He said his stomach said, "what heavenly food stuff did you just feed me?" He said it was THE BEST cake he had ever eaten & he questioned whether I had actually baked it or really bought it. He couldn't stop eating it & asked that I make it on a regular basis. Go figure......maybe I'll give it another shot. 4 stars for winning over my very critical son.
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Chocolate Peanut Butter Cups

Reviewed: Feb. 7, 2010
A-MAZ-ING! A little messy to coat the bottom of the paper cups, but WELL worth the effort. I used DOVE chocolates (mixed milk w/dark) & used crunchy peanut butter. I also keep them in the fridge 'cause they're so good cold. Everyone that tasted them were completely blown with the first bite. Several people have said why would anyone eat another Reese's PB cup after having one of these!
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Scrumptious Frosted Fudgy Brownies

Reviewed: Sep. 8, 2009
I found this recipe & another highly rated (by over 300 people) cocoa-based brownie recipe on this site. I wasn't sure which one to make so I thought I'd have a 'taste testing'. I made both batches & cut each up into little serving pieces. I happened to be having 12 adults guests over for labor day, so I gave them each a 'testing plate'& asked them to tell me which one they preferred. This recipe was the unanimous winner. Everyone commented on how rich & fudgy they were. I had to scold my 2 adult kids because they were trying to eat the whole pan! And I didn't even frost them. Thanks, Celeste. I will never by another boxed brownie mix again.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Mar. 14, 2009
These are awesome cookies. My daughter's boyfriend said these are THE BEST cookies he's ever eaten. He calls them the Pop Tart cookies because he thinks that's what they taste like. The amazing thing is how easy & quick they are to throw together. I think it's very important to keep them small to keep the dough from splitting when you make the well for the jam. I use a 1/8 c measuring cup. This also helps make them all nice & uniform. I had some issues at first with the cookie really spreading more than I'd like while baking. I resolved that issue very quickly by, after making the indentation for the jam, I threw the cookies, sheet and all into the freezer for about 15 min. Then I took them out, filled them with jam & baked them. It resulted in very minor to no spreading at all. The cookies were so pretty! Also, for me the perfect 'thumbprint' maker is the end of the cap of an empty 1 oz extract jar. I just turn the bottle upside down, push the cap in a ways, give it a little twist & create a perfect little circle! I even tried this at first with a bottle with extract already in it & just cleaned off the bottle cap when I was done. I have a diabetic husband so I have made these cookies with Splenda & sugar free jelly & no glaze. My husband loves them and can barely make them last but a couple of days!
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Cream Cheese Sugar Cookies

Reviewed: Feb. 14, 2009
Excellent cookie! My family liked this better than the recipe for Best Rolled Sugar Cookies, from this site. I do have to disagree with the recipe submitter that 1) the oven has to be preheated at least 30 minutes in advance and 2)that the dough has to be chilled 8 hrs or overnight or this cookie won't roll without sticking. My foolproof way of doing this is once the cookies are mixed, roll out the dough between 2 pieces of parchment paper. Put the rolled out dough on a cookie sheet or something flat & put in the freezer for 15-20 minutes. Then you can peel off the top layer of parchment paper & cut out your cookies & pop them in the oven. The dough will be nice & firm & it will hold it's shape beautifully while you transfer them to the cookie sheet & also as they bake. I have used this method time & time again & it has never failed. If you have large batches to bake, keep the dough in the fridge & while the first batch is baking, roll out & freeze the next set of cookies. By the time one batch is done, the next will be ready to pop in. And as for the oven preheating for so long, I'm not sure why that's part of the recipe but I've never done that & it hasn't been an issue.
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