LWS07 Profile - Allrecipes.com (18368062)

cook's profile


Home Town: California, USA
Living In: Silicon Valley, California, USA
Member Since: Feb. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Healthy, Quick & Easy
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mini pizzas w/pepperoni
Banana Crumb Muffins just out of the oven
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Recipe Reviews 24 reviews
Rocky Road
I made this to use up some left over marshmallows, and it came out as I expected from others' reviews. I melted the chocolate, peanut butter, and marshmallows together and it only took 10 min, talk about fast! I then put in a 9x9 and stuck in the fridge for about 2.5 hours. The results were tasty, although it was dry. That didn't stop people from enjoying it, though. Those who didn't make it couldn't tell there was marshmallows in it, so maybe it's better to not melt those in but rather leave them in in their fluffy form? I didn't have crunchy peanut butter, but I can see how that'd be even better than regular/smooth pb.

0 users found this review helpful
Reviewed On: Nov. 30, 2009
Sweet Potato Casserole II
I've made this dish several times for different groups of people and everyone likes it. This year I tried it with a 1/4 cup sugar instead (half the amount called for) and everyone still loved it or liked it more, so I'm sticking with that change. I'm also a fan of baking the dish in a 9x9 pan because it fits in that size and isn't spread as thin that way. For that size pan, I only ended up using approx 4 oz of mini marshmallows (1/4th of a 1 lb bag), and that was covering the entire top. I recommend boiling the potatoes longer than called for by a few minutes, just to be sure all are completely baked through. I had a large, awkward-sized one that didn't get completely baked through and it was a pain when it came to mashing it up. One other tip is to serve this dish immediately after it's out of the oven. Otherwise some of the marshmallows deflate and the dish doesn't look as good, although it still tastes great.

3 users found this review helpful
Reviewed On: Nov. 28, 2009
Sour Cream and Chive Mashed Potatoes
These were great, I really liked the chives and sour cream flavor. I boiled the potatoes the night before Thanksgiving and then mashed them and did the rest the next day. So the potatoes were warm, I thought I'd warm up the milk and sour cream before mixing in. The sour cream looked nasty after warming, so I ended up just adding that in cold after all. So in order to make them hot, I put the fully mixed potatoes into a casserole, covered with tin foil, in the oven for 10-15 min on 350 (had something else cooking at that temp, so just put this in along with the other thing). That worked well, as the potatoes weren't dry when I took them out. I added a lot more chives to the potatoes than called for b/c I really like chives. I cut them with kitchen scissors (works great so long as the chives aren't wet) and mixed them with the potatoes when I added the sour cream. I then also garnished with a few remaining sprigs when I took the potatoes out of the oven. I think next time I may try adding a tbs of butter just to see how that tastes, but otherwise, I think these were great. Everyone at my Thanksgiving liked them a lot!

0 users found this review helpful
Reviewed On: Nov. 28, 2009

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