Kathy Sheets Recipe Reviews (Pg. 3) - Allrecipes.com (1822513)

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Kathy Sheets



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Pumpkin Cookies with Penuche Frosting

Reviewed: May 19, 2007
WOW! I would rate this 10 or more if I could! Thank you so much for this awesome cookie recipe! I did add 1/2 tsp each of cloves and freshly ground nutmeg. Awesome!
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4 users found this review helpful

Sweet Party Mix

Reviewed: Mar. 7, 2007
Not quite what I expected but very good. I really thought it would be sweeter. I made the syrup just as directed but did add some broken pretzel sticks, potato sticks, and toasted chopped almonds, walnuts & pecans. The trick to this is just to mix it in the roasting pan in the first place, then dump onto two sheets of parchment paper side-by-side on your table. It cools very quickly, allowing you to 'mix' it with your hands on the parchment. Thank you very much for this recipe! UPDATE: I just made this again, 1 1/2 years later and forgot I had made it before. My experience this time was much different, although I didn't really do anything significantly differently. I was really really awesomely good and addictive. I do have a convection oven now and wonder if that's why it came out a little chewier, though not sticky. LOVED IT!
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3 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Feb. 16, 2007
This is so good! I've never been a big brittle fan but this recipe has made me a convert. With my 1000 watt MW oven, 5 1/2 + 2 minute times work well. My brittle is fairly light, a sandy toffee color, not orange, but it breaks easily and is not chewy. In fact, it's perfect. Thank you so much for this recipe. I really appreciate it. (Everyone needs to work out the right timing for themselves as all microwaves can vary. This should not affect how you rate the recipe as the writer states her own oven wattage so you will know to adjust accordingly.)
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3 users found this review helpful

Baby Carrot Bars

Reviewed: Jan. 22, 2007
Even though I made some changes to this recipe (after reading all the reviews) I just have to give it 5 stars because I would not have been able to come up with something so incredibly good without the original recipe. Here are the changes I made: couldn't find a 7 1/2 oz jar of babyfood so I used 2-4 oz. jars of baby carrots. I only used 1/2 c of canola oil since I had many times substituted applesauce for all the oil in a recipe, and only made 1/2 a recipe of the frosting using 1/3 less fat cream cheese. That made plenty of frosting. Also FYI, about 2 medium carrots, chopped in my mini food processor made 1/2 c. It may just be my oven, but I had to bake it for a total of 35 minutes before the cake tester came out clean. The end-product is a cake rather than a cookie, very moist, very delicious! I store this in the refrigerator due to the cream cheese in the frosting. Thank you, Star!
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13 users found this review helpful
Photo by Kathy Sheets

Melting Biscuits

Reviewed: Dec. 21, 2006
These are very good, but mine did not spread at all (followed recipe exactly) so they don't look much like the picture. They came out like little buttons. I also had a hard time getting the oats to stick to the dough.
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0 users found this review helpful

Country Pumpkin Muffins

Reviewed: Dec. 4, 2006
Wow! These are awesome! I have never been all that fond of pumpkin-flavored things, but these muffins have changed my mind. I used 1 whole can of pumpkin and omitted the water. I also toasted the nuts (I used walnuts and pecans) for 5-7 min in the oven prior to chopping and adding them to the muffin batter. It only made 20 muffins and had to bake them for 18 minutes. Also, I love a recipe that I don't have to get my stand mixer out for, just mixed it up with a spoon. Thank you, thank you, thank you for this great recipe, Kim!
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1 user found this review helpful

Delicious Ham and Potato Soup

Reviewed: Nov. 8, 2006
This is definitely a 5 star recipe! I have made potato soup all my life and I thought it was good until I made this recipe. I cannot tolerate onion so I use more celery and also I use the correct amount of chicken base (instead of bouillon) for the amount of water I use (varies according to amount of potatoes)and I put it in with the potatoes, omitting the salt. I also just used deli ham. Everyone raves over this one. Next time I'm going to change it up by using clam juice and clams to make a nice clam chowda...mmmmmmmm.
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1 user found this review helpful

Slaw-mmin' Wraps

Reviewed: Jul. 24, 2006
Thank you for this recipe! I had to change some things since I have a severe heartburn problem and can no longer eat garlic or onions (amongst other things). I used to make a world class hummus with lemon juice (a no-no now) and tahini and I had just been wondering how to make a yummy hummus without the lemon when I saw this. I drained off about half the bean water and added the mayo, mustard, cumin, and salt and it was awesome. Of course my chicken only had chicken and slaw and salt. I added tomatoes to the wrap and hubby and I are now addicted! Thanks again!
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0 users found this review helpful

Steve's Chicken Noodle Soup

Reviewed: May 15, 2006
I LOVE this soup! I just read it about half an hour ago and it's just about ready, but I have already tasted it and can't wait to eat a bowlful! I did not have the fresh herbs on hand so I used about 3/4 t of each, dried. So yummy! I've tried similar recipes before, but the difference is the herbs. Thank you, Steve!!!
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32 users found this review helpful

Grandma Sheets' Sugar Cookies

Reviewed: Mar. 26, 2006
This is my recipe and I want to make clear that the amount of flour used depends on the humidity of where you are when you are making it. I am originally from Ohio where 5 cups was perfect but now I live in Florida and I use about 9 cups of flour. If the dough is sticky, add more flour.
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11 users found this review helpful

Enchiladas Suizas

Reviewed: Aug. 12, 2003
Wow! Was this ever great! Thanks for the recipe, Lisa! I also substituted 2-4 oz. cans green chiles for fresh and used fat free half n half instead of heavy cream and no one knew. Next time I will layer like a lasagna instead of taking the time to roll the tortillas to save on prep time. Also the chicken & 'cream' were not hot before going into the oven so it took 45 minutes to bake. I'll make sure all is hot when putting the dish together next time. Mmmmm!
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12 users found this review helpful

Oaxacan Tacos

Reviewed: May 4, 2003
Very good. I cooked the meat until pink was not visible on the surface of the meat, removed it from the skillet, then cooked the onion until it started to soften, added the meat, jalapenos, cilantro, s & p and stirred it around for 30 seconds. Yummy. We liked it with sour cream, not so Mexican but just what we like.
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2 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Feb. 16, 2003
Wow, Andrea, thanks so much to you and all the other reviewers! This is fantastic. I used chicken broth in place of water, petite diced tomatoes (undrained) in place of tomato sauce and added mushrooms and 1/2 lb cooked hot Italian sausage. It is quite thick with the whole lb. of pasta but that's the way we like it!
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4 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Jan. 4, 2003
Ooo-ooo-oooh! Marvelous little bites of chocolate heaven. After reading previous reviews I was concerned about dryness after the first day so I used half butter and half butter-flavored shortening for the fat. Since I was using a small cookie scoop, I used mini chocolate chips (baked for 8 minutes)...all I can say is they are perfect for a chocoholic like me. For those who don't know this tip: Line your baking sheet with regular old aluminum foil and you'll have no problem with cookies sticking. Use a new sheet each time then slide the foil onto newspapers to cool slightly before removing cookies to wire racks. Thank you for the perfect recipe!
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439 users found this review helpful

Hoagie Dip

Reviewed: Dec. 6, 2002
Simple recipe, simply delicious! Took this to a work potluck and received 4 requests for the recipe! The only changes I made were to substitute low fat sour cream for 1/4 c of the mayo (also low fat) and I used romaine lettuce instead of iceberg. I took a hint from other reviewers & added 2 T of Paul Newman's Balsamic Vinagrette, too. Thanks for posting this recipe!
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2 users found this review helpful

Rosemary Sherry Pork Chops

Reviewed: Nov. 12, 2002
You're right, Stacey, incredibly good! I used dried rosemary, and doubled the sauce. I also removed the chops once they reached 160 degrees, boiled the sauce down some and then finished it with about 3 T. butter. Mmmmmm-mmmm! (The chops didn't take 25 min. to cook, more like 15 total.)
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15 users found this review helpful

Baked Fake Steak with Gravy

Reviewed: Nov. 10, 2002
Very good! I took a big shortcut though, made the meat mixture, shaped it into oval 'burgers', browned on both sides, topped it w/fresh mushrooms, then the gravy mixture. Then I covered it, brought it to a boil, turned it down to a simmer, and let it cook for 15 minutes. My teenaged boys and husband loved it! YUM!
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61 users found this review helpful

Good Old Meat Pie

Reviewed: Oct. 25, 2002
Agreed! This is awesome and easy! I used leftover sirloin steak and mushroom marsala sauce. Add estra potatoes and other veggies!
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26 users found this review helpful

D's Famous Salsa

Reviewed: Oct. 8, 2002
Well, I just want to say THANK YOU! What a wonderful recipe! I used canned diced tomatoes w/roasted garlic and omitted the fresh garlic (uncooked garlic makes me disagreeable to be around!) and also added some pickled jalapenos. I made it after I came home from work and we ate it right away. Can't wait to try it tomorrow after the flavors have had time to meld. (I also omitted the salt because my chips were salted.) All you salsa lovers, this one's for you!
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4 users found this review helpful

Old-Fashioned Banana Pudding

Reviewed: Sep. 23, 2002
This is THE banana pudding to make. My whole family loves it! Worth every second it takes to make it and every calorie, too. Though I always use skim milk and you can never tell the difference! Thanks for the recipe!
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6 users found this review helpful

Displaying results 41-60 (of 75) reviews
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