KittyFanatic Recipe Reviews (Pg. 1) - Allrecipes.com (18361705)

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That Addicting Salad

Reviewed: Feb. 28, 2014
My mother in law has been making this salad for what - 40 years now? It is commonly called "Overnight Salad". Hint - it tastes MUCH better if you use chopped onion instead of carrots in this salad. You layer it in the dish, seal it and leave it overnight in the refrigerator. Next day, stir very well, and you have a very addicting salad. Leave the carrots out, and toss a handful of flax seeds in instead! You don't even have to measure the mayo - just spread a thin layer on top of the cauliflower like you were frosting a cupcake. It's hard to do this one wrong.
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Enhance That Jar of Spaghetti Sauce

Reviewed: Jun. 21, 2013
Zero point in this one. You are just making your own spaghetti sauce, esp if you increase the paste or add a can of crushed tomatoes. Unless you have your own garden (and many of us don't), it is more cost-effective to just buy a better jar of sauce!
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Photo by KittyFanatic

"Pantry Raid" Chicken Enchilada Casserole

Reviewed: May 23, 2013
I made this last week, simply because I was craving Tex-mex food and I had all the ingredients. I already had cooked chicken, so all I did was chop it up, making the rest of the recipe pretty darned easy. This would also work well with ground chicken, turkey or beef, making it very versatile. I don't normally use taco seasoning packets - we make our own sauce using Mrs. Espy's Enchilada Sauce from this site. But, I did have one buried in the pantry - good use for it! I used Jiffy Mix cornbread. I let my son put everything together, and just lightly supervised. We used a 9x13 cake pan, because I didn't have the size listed in the original recipe. Well, it was truly tasty! It got a thumbs-up from the entire family. Sadly, there was only a tiny little bit left over, so next time, I might make two pans so we can have some for lunch the rest of the week! I forgot to take a photo at the beginning, but took one at the end of the meal! LOL Thank you for sharing such a quick, tasty meal. (PS - I see a few reviews talking about how salty the dish was. I think your answer there is whatever taco seasoning you used. There are many brands that have a very high salt content (it makes the package weigh more). I'd either make your own taco seasoning, or use a good quality brand in the packets. Also saw someone else talk about sour cream-you didn't read it right-this recipe takes CREAM CHEESE. Amazing how folks give a low rating to something they didn't even make as written. :/
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Photo by KittyFanatic

Spinach Brownies

Reviewed: Dec. 18, 2012
Oh my, these are SO GOOD! I made one batch yesterday for Hubby to take to his work potluck. Of course, random sampling took place, leading to a second batch! I doubled the spinach and added some garlic powder, as some other reviewers had suggested. I can see these making a great grab-n-go breakfast for my kids too. They are very tasty, were very easy to make. I used my Oxo large cookie scoop, which perfectly filled a mini muffin tin opening. This recipe with one extra box of spinach made 3-1/2 dozen mini muffins (baked for 20 minutes, cooled in tins for 5 more minutes). Thank you so much Bowlingnut for submitting a really tasty, easy recipe!
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Traditional Christmas Cheese Ball

Reviewed: Dec. 15, 2012
This is the cheese ball my mother used to make every year, only without the olives. (They can override and change the flavor of everything.) I was going to add "but my mom used worcestershire sauce in hers" when I re-read this and saw it was in there! Just add a little more of the sauce, a little bit of garlic powder (or Mrs. Dash garlic and herb) for a really great cracker spread. Yum!
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4 users found this review helpful
Photo by KittyFanatic

Pineapple Upside-Down Cake V

Reviewed: Nov. 1, 2012
This was my first attempt at making homemade this type of cake. Now, note that I am NOT a cake fan myself, and almost never eat it. This cake could change that! The house smelled heavenly! My husband had requested it to take to work for his boss for Boss' Day. It was a real hit, and I hated to see it leave the house! We'll be making another one for us soon. I don't think it has to have the coconut, but either way, fabulous recipe! (I also used a pineapple cake mix, so lots of flavor and a very pretty cake!) Thank you for sharing your recipe!
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Photo by KittyFanatic

Sweet Potato Chili

Reviewed: Oct. 31, 2012
Wow! I would not change anything. The proportions are great already. The only thing I changed, because I didn't have any, was that I used a few shakes of Franks Hot Sauce instead of the cayenne pepper. I cut up everything and put it in a gallon ziploc bag the night before. The next morning, we just dumped it into the crock pot, turned it on low and let it cook all day long. Do NOT add any water - the steam from the crock pot makes plenty of liquid. Everyone is on their second bowl tonight, with a request to never make regular chili again! Ha! I would have never thought that sweet potatoes would be good in a chili, but they are really tasty! One thing I would suggest - after dicing your sweet potatoes, you might want to nuke them a little bit first. Ours were not 100% soft, even after cooking all day long. But, that could be a variance in taters too. Thank you for sharing your great recipe - it will become a standard at our house now too! ?
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18 users found this review helpful
Photo by KittyFanatic

Pumpkin Whoopie Pies

Reviewed: Oct. 27, 2012
Made these as my first attempt at a whoopie pie. They were VERY good cookies! They stayed nice and soft. I used a 2Tbl sized cookie scoop, so they were nicely uniform. I used an entire can of pumpkin rather than leave a little in the can, and increased spices accordingly. I gave it five stars, because of the COOKIE PART ONLY. The filling was really pretty nasty. I added some canned cream cheese frosting to try to get rid of the nasty taste of the shortening. I'll definitely find another filling for the next time, but the cookie itself is a definite keeper. I didn't find a good way to wrap them. I used saran wrap, but it makes them a little sticky. I am thinking wax paper is the best way to wrap these up, then store in an airtight container of some sort. I stored a gallon bag of them (individually wrapped) in the freezer. They are just as good right out of the freezer! The cookie stays soft and they taste better chilled (IMHO). Will definitely do these again - everyone loved them, but will look for a better filling. The one here is just not good, with a funny aftertaste of shortening.
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Halloween Ghosties

Reviewed: Sep. 26, 2012
This is a cute use of the cookies. I haven't done the ghosts yet, but did this several times making snowmen with the Nutter Butter cookies. I used white chocolate coating that you can buy at any store, and for the snowmen, used mini M&M's for buttons. Cute, and they always get eaten!
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Cottage Cheese Chicken Enchiladas

Reviewed: Sep. 20, 2012
I just made these yesterday, and I am already ready for another batch! These were SO GOOD!! The cottage cheese is much cheaper than ricotta, even though I like both. I made a double-batch of Mrs. Espy's Enchilada Sauce from this site (instead of canned). I used a big glass pan, and put a layer of sauce on the bottom (IMPORTANT TO KEEP THEM MOIST), filled it with enchiladas, and poured the remaining sauce on the top, topped it with a little more cheese and it was GREAT! Everyone in the family loved them, and requested this be put in the regular meal rotation! I ended up doing a couple things differently, due to what I had on hand.I used one chicken breast cubed and a tube of ground chicken.(Ground chicken works GREAT!) I also did not add the taco seasoning because the sauce was plenty spicy for our family. I baked it a little longer, because I had the pan crammed pretty full. (Note that exact measurements when filling your shells is NOT important - you might have different sizes in shells. I microwaved the shells, not fried. No need. Just make them rollable. So, you'll probably get slightly differing quantities of actual enchiladas.) Not sure if it is possible, but these tasted even better today than yesterday! The sauce made all the shells super soft, and it was like a mexican lasagna! Ha! Seriously, if you are on the fence about enchiladas with cottage cheese, don't be. You can't taste it separately at all - just loads of creamy goodness! THANK YOU for a really great recipe!
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Mrs Espy's Enchilada Sauce

Reviewed: Sep. 20, 2012
I made this yesterday. I was in the mood for enchiladas and had no sauce. I saw this recipe recommended on a chicken enchilada recipe review, and I had all the ingredients. I had NO idea that it could be so easy to make great sauce! Wow! Now, maybe it was our chili powder, but it was a little over the top on the chili flavoring. I'll use a little less next time. It was the overriding flavor on the tongue and left a little burning too, so I'll cut back.I sprinkled some sugar into it, which helped a little bit but not enough. I also used chicken broth instead of plain water. One thing is for sure - there is no need to buy canned enchilada sauce with this recipe making it so easy! I made the cottage cheese enchiladas from this website, a double batch of this sauce, and we had an amazingly great dinner that tasted just as good today as leftovers. Thank you so much for sharing this recipe! YUM!
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Favorite Banana Blueberry Quick Bread

Reviewed: Sep. 20, 2012
I just made this yesterday. I did a double batch. It made one regular loaf and four mini-loaves. It was REALLY good! There are so many banana bread recipes out there, & hard to get one that isn't dry. I think this would be good with or without the blueberries. I had a bag of frozen, which is what I used, & did not thaw them first-just left the bag on the counter until I was ready for them. The only changes I made were tiny - I added 1/4 cup of wheat germ bec it was on the table in front of me (decreased flour by that much), and tossed in some cinnamon. Unlike some, I didn't find it to be dense, so perhaps someone did not cream the ingredients long enough? All thumbs up for this recipe - I'll definitely make this one again! Thanks for sharing! I can't think of a better use for dying bananas! (The mini loaves are gone, and Hubby is taking the big loaf to work for a bake sale. Darn it! No midnight snacking!)
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Watermelon Fire and Ice Salsa

Reviewed: Jun. 26, 2012
This is VERY good! Of course, like so many others, I changed it a bit to our tastes. We used yellow bell pepper (don't like green), and a couple dashes of Frank's Hot Sauce instead of the jalapeno, which we also don't like. The Frank's added enough heat for the "fire". This is good the first day, second day, etc etc, if it lasts that long! I've already had two requests this year, and we're picking up the stuff to make it again this weekend. Thank you for sharing the recipe!
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Oct. 20, 2011
Well, I have to give this five stars too! I wasn't really sure what it would taste like, since I'd never put sweet potatoes in a stew or soup before! But our temps dropped here, making it a good soup night. I found I had not a drop of broth in the house of any flavor, so ended up using ham base for the background flavoring. I figured ham went okay with the sweet potatoes, apples and lentils, so it should work. It did! I also left out the chili powder, since it didn't seem to make sense with the other flavorings. (I didn't want yam chili.) We had a pot of VERY yummy stew. I only did a little bit with the immersion blender, leaving the majority in small pieces. I added a little instant mashed potatoes for more thickness, and left out the yogurt (wasn't needed). I also added a couple dashes of Frank's Hot Sauce to enhance everything. It was very good, and we are having the leftovers tonight! I think this beats split pea soup. We'll definitely make it again. Thanks for sharing the unusual combination!
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Pumpkin Ginger Cupcakes

Reviewed: Oct. 13, 2011
WOW! These are so good and moist, you don't even need frosting. I made these today, and will be making another batch to take in to Hubby's office next week. I did mini cupcakes, and it made a LOT! Something like 6 dozen, I believe. They are very moist, the flavors blend perfectly, and it tastes so good! I will make this often - we all love pumpkin at our house. I did not have any crystallized ginger and could not find it at the store, so I just doubled the amount of dry ginger. I'll be making full size ones for Hubby's office, and will probably put a light cream cheese frosting glaze on them, although they really don't need it. These would also taste great with walnuts in them. Thank you for sharing such a great recipe!
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Pumpkin Chip Drops

Reviewed: Oct. 13, 2011
I love to make cookies and muffins, and have been baking for around 25+ years now. I would say that they taste like a bowl of oatmeal someone put pumpkin pie spice into, but not as tasty. Save your pumpkin for some other recipe, because this one misses the mark.
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Grandma's Doughnuts

Reviewed: Jul. 31, 2011
Hubby has been making these for many, many years. I was skeptical at first, but that leaves when you taste them. We just cut the biscuits into fourths (in half, then each half in half), making donut holes. We've tried them with the powdered sugar, and a mix of granulated and cinnamon. It's all good! So quick and so easy... in fact, we keep biscuits around just for this snack attack now.
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Photo by KittyFanatic

Best Bean Salad

Reviewed: Mar. 26, 2011
This was SO good! We always make recipes exactly as written the first time through. It was wonderful! There was 1 exception - no green peppers - we used red peppers instead. We let it sit for two days (although hubby was sneaking out spoonfuls) and served it with bratwurst. I am not always a big fan of bean salad, but even I wanted seconds! The vinegar/sugar combo is a real winner, making a fresh-tasting salad. Some of the beans were little "al dente", but that's prob the brand of canned beans used. We are going to try it again and double the wax beans, add red and yellow peppers, and maybe some radishes. It's all good, and it is so pretty on the plate! Love it - thanks for sharing!
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Baked Spaghetti

Reviewed: Dec. 9, 2010
This is basically lasagna made with spaghetti pasta instead of lasagna noodles! But either way, it tastes good. Just use ricotta if you can - but note that ricotta is drier than cottage cheese. So for those folks who substituted and then said it was dry and needed more sauce, THAT'S why. Either way - tasty and easy.
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Real Pecan Pie

Reviewed: Nov. 16, 2010
Well, I'm doing something I always thought I wouldn't - tell everyone of the adjustments I made! Ha! We ended up with a really great pie with a few changes. It is the two eggs that give it that soft texture, but you only really need one. Also, I cut the sugar down to only 1/4 cup. The corn syrup is plenty sweet on its own. Your teeth don't curl up from the sweet that way. It was still plenty sweet. I also used WHITE Karo syrup, effectively making a vanilla pecan pie. It was GREAT! Last change that anyone can do to any pecan pie recipe they choose to use: CHOP the pecans. I always had had the mindset that the pecans had to be whole to look pretty. They don't. I added 1-1/2 cups CHOPPED pecans (and a little extra) for a positively great pie that is now my daughter's favorite.
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