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

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"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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2 users found this review helpful

Pumpkin Apple Streusel Muffins

Reviewed: Oct. 9, 2008
This was pretty tasty. But, it was also too bland for our tastes! I will make these again with extra cinnamon and some ground cloves, as well as even more PP spice. Maybe if they sit for a day or two (not likely around here!), they'd have a more robust flavor. The topping was perfect, and they baked up beautifully. Thanks for the recipe!
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1 user found this review helpful

Corn Dog Muffins

Reviewed: Jun. 26, 2010
These are SO good! We've used several kinds of hot dogs - we haven't found any difference, except that we chop them up so you don't get a hunking big bite that drags out of the muffin. They are even good the next day. I'd suggest refrigerating any leftovers (if you have any!), because of the meat. If you want to give these to kids, then be sure to chop the dogs up - coin-shaped or big pieces are choking hazards. Really good - thanks for sharing the recipe!
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3 users found this review helpful

Mixture for Meatballs, Meatloaf or Burgers

Reviewed: Oct. 9, 2008
YUMMY! I have cooked for years, but decent meatloaf has always escaped me! Mine always fall apart, or are dry or just generally a reason to eat out! I made these today, and did meatballs, with the intention of meatball sub sandwiches. I read through the other reviews, and toasted the bread first, then broke it into little pieces, and used milk to soak it instead of water. I also added some Frank's hot sauce, cuz my whole family likes a little of it in recipes. I decided to try something a little different (for me, anyway). I pan-fried the meatballs first, to make sure they had a nice brown coating on them. I also rolled them in cracker crumbs before frying for extra hold-togetherness, but they really didn't need it. After a quick pan-fry (not to complete done-ness, but just to brown them up), I put them in a crock pot where I had already put 2 sliced onions in the bottom. I put the meatballs in there, and added about 2 cups of liquid - I used hot water and dissolved two beef boullion cubes, then added some more steak sauce and black pepper to it, then poured the liquid over the meatballs and onions. After about an hour, I turned everything over carefully (the meatballs will break apart some if you are too rough) to make sure nothing got dried out. By dinner time, the onions were so nicely browned, and everything smelled heavenly! Had hubby pick up fresh hoagie buns on the way home from work, and we had these meatball hoagies with pasta salad. Oh my goodness! It was GRE
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7 users found this review helpful
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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1 user found this review helpful

Pumpkin Pie Cake II

Reviewed: Feb. 10, 2007
Wish I could give this one six stars! I made one at Thanksgiving '06, since not everyone likes regular pies. My family adored it, and has since requested it several times. It has also made a great dish to take to any gathering with a lot of people, because the regular recipe makes a LOT of servings (like we measure the servings! Just plenty of dessert here!). I've not had anything but positive comments on it. One note - I made it once with a yellow butter cake mix - that made it so rich, it was almost too much. I'd stick with a regular yellow cake mix whenever possible. Easy, tasty and looks fantastic. Thank you so much for sharing this one - it is now a family favorite! (And I am making it again tomorrow for a birthday party! Most requested dessert I've ever had, besides my pecan pie!) Yummy just doesn't cut it for this one! You simply have to try it. If you like pumpkin pie at all in any way, you'll love this one. (And I didn't adjust the recipe at all - most need tweaking - this one is just wonderful as Patty P. wrote it up!) My family thanks you too! : )
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26 users found this review helpful

Raspberry Oatmeal Bars

Reviewed: Feb. 8, 2007
Well, I gave this five stars, because it deserves it for easy and tasty. I messed it up - I did not see to put HALF the batter in the pan, then the fruit layer! I tried to scoop it back off, but it didn't work! Ha! So, put HALF the cake mixture first, then fruit then the other half! I also used Blackberry Jam from Simply Fruit - it was great. (You can use the entire 10 oz jar if you want - I didn't, but felt the fruit layer was too thin.) My bars looked ugly, but still tasted good! I'll definitely try it again the right way. Meanwhile, you can't get much easier than this recipe! Thanks!
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2 users found this review helpful

Pumpkin Dessert

Reviewed: Sep. 22, 2006
Oh my goodness. I didn't come in with the intention of making this one today, but had to try it. SO glad I did! This is a fantastic dessert - sort of like a cake bottom, pumpkin pie middle with a crumble topping. Everyone in the house loved it and requested that this be put on the repeat list! Thank you so much for sharing this recipe! I bet it would be great with some molasses as well. (And, I made a mistake with the white sugar, and put it in the batter - it still turned out just fine!) YUMMY!
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25 users found this review helpful

Spinach Deviled Eggs

Reviewed: Apr. 30, 2006
I scaled this down to six egg's worth to try it out. My kids were sampling while I worked, so I ended up making a second batch so Dad could try them too! While I would have not really thought of the ingredients as being good as a deviled egg, they are WONDERFUL. I did not change the sugar amount - you need it - and I used cider vinegar as it was all we had. I hate vinegar, so was a little hesitant to try these. I love spinach though, so had to! I would not change a thing! I do plan to try a batch with some grated parmesan cheese in there as well, though. Meanwhile, I have very happy kids, and made this twice the first time out! (They do LOOK wonderful as well. I'll probably make this next time I have to make something to take somewhere!) Thanks so much for sharing this one!
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 13, 2006
Well, I love oatmeal cookies, but it is esp nice when you find one that EVERYONE likes, even the non-oatmeal fans. The spices are standard, but the balance is nice in this one. I used the golden raisins, as I think they taste better and look better in a cookie. I have made these a few times now, and also tried it with chopped walnuts. Every batch has been a hit, easy to make and so tasty! But, I'll always stand by the golden raisins as the best! (Soak them in boiling water first, then toss them in a little bit of flour. That way, the raisins are juicy, not dried out hard bits.) Yummy overall! Thanks!
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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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3 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 25, 2005
This is another fabulous version of the spinach/artichoke dip. However, I used sour cream instead of mayonnaise - much better! We use a bag of frozen spinach (rather than the boxes or fresh) and just squeeze it dry - the spinach quality is better. You can really add a little of whatever you'd like, and it is ALL good! I added chives to add some more green to it. I also have added a few dashes of Frank's hot sauce (which does not overwhelm the other flavors - just enchances them!). You can toss in bacon bits, chopped garlic, chopped red peppers (not green - ew!), etc. Be sure to really chop up the spinach and artichokes - no big chunks for this dip please. You could toss in regular onions too, but I think it is great without them. It does take a little longer to bake with the sour cream - and I use a 9x13 glass pan, so you can see the edges getting golden! I buttered the edges of the pan last tmie - OGM - the dip was gone in under two hours! This is a keeper, and has been a request since we first made it . YUM!!!! (We use Ritz crackers,but this is good on Ritz, tortilla chips - almost anything!) If you have any left over, it is just as good warmed up in the microwave the next day. (I think we've had leftovers ONCE!) Rich, so you don't want to eat it all the time, but if you want a great dip - go for the best! (No cartons of liquidly sour cream junk when this is so easy to make!)
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845 users found this review helpful

Turkey Scallopini

Reviewed: Feb. 25, 2010
This was great! But here is a quickie tip - buy a turkey breast, then slice it on an angle - that way, you don't have to pound it, and you don't lose any of the meat/moisture that way. Very yummy, and can't wait to try it with chicken breast!
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15 users found this review helpful

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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4 users found this review helpful

Grilled Cheese Sandwich

Reviewed: Feb. 17, 2005
Well, at least I know that I am not the only one who needs basic info! I didn't need THIS one, but found the other review opinions interesting! A suggestion - use a little olive oil instead of margarine for a richer flavor and nice color. Also experiement and add whatever you like with cheese to this - it all grills up great. If you use Velveeta (any brand), it will melt better and "glue" your sandwich ingredients together. Happy grilling!
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2 users found this review helpful

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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3 users found this review helpful

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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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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2 users found this review helpful

Hot Artichoke Spinach Dip

Reviewed: Feb. 17, 2005
WOW! Everyone loved this recipe! I've made it 3 times since Christmas! It also gave everyone a "taste" for artichokes, which was something we did not have prior to this! Some changes - I did not layer anything - mixed it all together and popped it in the oven. I did not use the heavy cream and instead added two 8oz bricks of softened cream cheese. I used a combo Romano/Parmesan already grated cheese. I used the jarred minced garlic in olive oil (and I doubled it for our family). It gets just a little crusty on the edges, but everyone inhaled those too. It is even better the next day (so it is safe to make a day ahead, if you can stand the yummy aroma!), and can be popped right back in the oven without losing anything. This is a total keeper at our house - many thanks for sharing! Wish I had some right now...
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153 users found this review helpful

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