Theresa123 Recipe Reviews (Pg. 1) - Allrecipes.com (18196421)

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Super Moist Pumpkin Bread

Reviewed: Jan. 15, 2015
This is really good! I was so surprised to see there was no egg in this recipe! I was concerned that the bread wouldn't hold together...it's perfect! Beautiful texture! I used regular milk in place of coconut, all I had to season with was cinnamon! So I used 3 heaping teaspoons of cinnamon. Really good! I also used half whole wheat and half all purpose flour. I ended up with one loaf and then some muffins (maybe 6 or 9 -- can't remember). The first day I thought it was okay...but after a couple days it just goes to whole another level. Oh, I should mention I didn't use any flake coconut and I didn't toast my walnuts either, I simply mixed them in the batter. I iced it once it cooled ( 1 cup of powdered sugar, 1/2 teaspoon of maple extract, and a tbsp of milk and plus a tiny bit more to thin it out, just a tad). I just drizzled it over the top and it's beautiful!! I orginally threw the recipe away, thinking it was just okay. I'm back to get the recipe and save it this time!
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Cornmeal Cookies II

Reviewed: Dec. 14, 2014
These are delightful! They have so much flavor. I used butter instead of shortening and I used a tablespoon of melted butter instead of the butter extract. I added dried cherries, which are actually dried cranberries infused with cherry juice, so good! This cookie is a cross between butter cookies, sugar cookies, and sweet cornbread. It's a delicate cookie bursting with flavor. Highly recommend it.
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Cranberry Swirl Coffee Cake

Reviewed: Nov. 11, 2014
This was really good! I used the bigger can of cranberries, sooo glad I did. I don't think 8 oz would work very well. I added chopped walnuts and in addition to the almond extract, I also added vanilla extract. I loved it and my dad has let me know (twice already) that he liked the cake a lot. I really recommend adding the walnuts, it just compliments the cake so nicely. I baked this in a bundt pan and just dusted with powder sugar, after it cooled.
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Libby's® Famous Pumpkin Pie

Reviewed: Oct. 19, 2014
I made this today and it is SO good. I did make changes based on others reviews. I know people don't like when someone changes things, but that's one reason I make sure to read the reviews! Sometimes the changes/advice make all the difference. 1) I heated up my pumpkin, and spices (I used 1 teasp of cinnamon and 1 teasp of pumpkin pie spice)and sugar on the stove (Let cool before adding eggs & milk). I used 1/4 cup of brown sugar and the rest of it regular sugar, but I doubt it makes any difference. 2) I brushed egg white on the bottom of my crust to keep it from getting soggy (I used a pillsbury dough crust that you just unroll) 3) I did NOT use the whole can of evap. milk. I only used 1 cup of evap. milk and it was perfect. I also added a capful of vanilla. After I reduced the temp to 350 I only had to cook it for 50 min. I turned off the oven and left the pie in the oven. TIP: I thought I would put my foil around crust before I put the pie in the oven, I would rather put the foil on a cool pie plate than a hot one. But this is not a good idea. My foil just pushed down the pretty crust pattern I formed. It's worth it to let the crust bake and firm up before you put on the foil. My whole house smelled so wonderful while this was baking. I topped it with cinnamon whipped cream. I don't even like pumpkin pie, but this is just so so so good. Serve warm. Enjoy! Oh, I think chopped pecans would be good in this, maybe lay them on the crust before pouring in the filling.?
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Molasses Cookies

Reviewed: Aug. 31, 2014
This wasn't a hit with me or hubby. The kitchen had a nice spicey holiday-ish aroma while they were baking and I instantly thought how wonderful it would be around Christmas. My cookies did stay soft for awhile. I won't be making this again, just not my cup of tea. I never baked with molasses before and I was curious, now I know! lol However, if you like ginger snaps this is right up your alley.
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Sweet Simmered Pork Chops

Reviewed: Jul. 22, 2014
I made this with a pork roast in my crock pot. I left out the brown sugar, between the BBQ sauce and the Dr. Pepper this is sweet enough. I cooked this on low for about 7 hours and it was very tender. I used Masterpiece Original BBQ sauce and it added a nice spicey kick to it. Hubby liked it. He had 2 sandwiches and wanted a 3rd! But he loves all BBQ pork sandwiches. I think it turns out just as good (if not better) with just BBQ sauce and no Dr. Pepper, a lot less sweet too. I don't think I will make this again. I couldn't imagine adding the brown sugar to it, no need!!
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Lemonade

Reviewed: Jul. 21, 2014
I just made for the second time and I think this is a great recipe and it's easy to tweak it to your personal taste and preference. I do follow the advice of another reviewer and make the simple syrup first. I have made it with half the sugar amount and liked it but hubby thought it was too tart. This time I used the full sugar called for but added a little more water so it wouldn't be too sweet. I also divided some of it and added frozen raspberries to see how it would taste...it's turning into a lovely pink lemonade!
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Pizza Casserole

Reviewed: Jul. 1, 2014
This was really good. I didn't use a whole cup of pepperoni, I just took about 4 slices and I diced them up so it would be easier to eat. I should note I didn't put this in the oven. I just added the noodles to the meat and pizza sauce in the skillet, stirred it all up and it was great. I didn't miss the cheese at all. I served with a salad and garlic bread.
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Cheesecake Bars

Reviewed: May 21, 2014
I used a graham cracker crust (1 cup ground GC crumbs and 1/3 cup of melted butter combined and patted down into baking dish and baked @350 for about 12 min) and I doubled the cheesecake filling (not the lemon juice). I also put small dollups of black raspberry preserves on top and swirled them through with a toothpick. baked for 35 min at 350. It looked pretty and tasted good. Very rich and filling but that's cheesecake! I think I would make this sgain. It was easy. I was glad I doubled the filling.
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Cranberry Hootycreeks

Reviewed: Jul. 10, 2013
This recipe did not work for me. It calls for way too much butter or not enough flour. Something is way off here.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Sep. 6, 2011
This was really good. I was nervous making it, wondering if the sauce would thicken up enough for me. But that was no problem, perfect thickness. I made modifications all throughout the recipe. I used light whipping cream, mild italian sausage and I only crumbled up one and half links because my husband and I aren't too big on sausage. Because I used less sausage there was no grease to drain. I would add just a little bit more sausage next time but only a pinch more. I used a 28 oz can of diced tomatoes and quickly started scooping most of them out of the pan. That was a TON of diced tomatoes and we're not big on those either. I used a pasta shape that I never used before and it was perfect! SOOO glad I didn't use the bow tie, I never liked that one too much. I used a shape called Campanelle by Barilla. If you can find it, I highly suggest it. I seasoned the sausage very lightly with the crushed red pepper flakes and garlic powder. When I was adding the pasta to the creamy sausage and tomato mixture I was careful to stir after each addition and noticed that you don't want the cream mixture to get TOO thick on you because it continues to thicken with the pasta. Just something to keep in mind. Now after tasting it I can see next time I want to add a little more sausage and more crushed red pepper flakes. Heat and zestiness work well in this dish. Because of that I would skip garlic bread as a side dish and go with a cool crisp salad. That would pair really well with it.
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Slider-Style Mini Burgers

Reviewed: Feb. 22, 2010
I just made these tonight, and I don't think they're like WC....but they aren't bad! Next time I would probably skip the mayo or at least lessen it to just a couple tablespoons. They're cute and it's a very creative recipe. For the onion soup mix I just used Mrs. Grass reduced sodium onion soup mix. And I didn't use it a whole package, it will still be way too salty.
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Cream Cheese Kolacky

Reviewed: Jan. 20, 2010
This is a delicious recipe! I never made kolachy before so I was surprised there was no egg needed for the dough or sugar! I think the ones I rolled out really thin didn't turn out as well as those that I kept a little thicker. I had no trouble with the corners popping open, I put a little water on the two corners I was going to overlap and that seemed to do the trick. I used Smuckers Simply Fruit and it worked well. The ones that leaked out are ones I'm sure I over filled. Just be sure to line the cookie sheet with parchment paper for easy clean up! One last thing about the dough, if you don't have a few hours to let the dough chill in the fridge, pop it in the freezer in about 30 minutes it will be very firm. Just be sure to break off what you need and put the rest in the freezer/fridge. Give these a try!
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Chippy Blond Brownies

Reviewed: Dec. 4, 2009
These are great. They are a little on the dry side but it's not a bad thing, I like it! You would have to try it to know what I mean. I highly recommend these, I like that they aren't super sweet either. It's just enough sugar, so it pairs well with coffee. I make these often, I'm surprised I haven't rated this sooner. They're a good standard recipe that always turn out delicious!
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8 users found this review helpful

Cranberry Nut Bars

Reviewed: Nov. 19, 2009
Although this recipe tastes quite delicious I'm only rating it a 4, because the finished product is not a "bar" recipe. I followed the recipe exact and it is more of a coffee cake. Still good and delicious, the walnuts go so well with the cranberries but I was hoping for more of a cookie-like bar. Also the finished product doesn't look like the picture. The picture shows nice clean sides, not crumbly like a cake would be but firmer like a cookie. Again, this is not what I ended up with. This recipe should be renamed to "cranberry nut coffee cake".
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Lemon Cranberry Muffins

Reviewed: Nov. 19, 2009
I made these without almonds and without lemon extract. I did add the juice of one lemon and a little bit of zest, also a 1/2 tsp of almond extract. They have a bright flavor, soft texture, and are tart. They pair nice with a cup of coffee, and are very unique. However tart isn't really a flavorful I go for so I probably won't make this again. I just happened to have the ingredients on hand.
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To Die For Blueberry Muffins

Reviewed: Jun. 3, 2009
I made these twice and both times I skipped the streusel topping, just to cut down on sugar. The muffins were delicious and didn't even need the topping in my opinion. I also like that I get exactly 8 muffins out of this recipe. It's so rare for a baking recipe to actually yield the amount it claims, but this was exact! These are so fast and easy to make, no need for a mixer! You can easily make these for breakfast and not wake the whole house up from a noisy mixer. They smell so good baking too. Thanks for the recipe!!
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Chicken Noodle Casserole I

Reviewed: Mar. 17, 2009
This recipe is easy and as tasty as *you* want it to be. Meaning you can add whatever veggies you like. It's a great comfort food. I just added a little milk, not measuring, so it would be creamy and not dry or too runny. I also only baked it for 20 min which was sufficient. My husband however didn't like it but he's very picky to begin with.
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Chicken Pot Pie IX

Reviewed: Mar. 14, 2009
I made this a long time ago and didn't review it. It's so good. It has such a great homemade taste to it. I can't remember now what changes I may of made to it. But I know I pretty much stuck to the recipe. It was so good, make it! You'll be happy you did. :)
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