IMLIZARD Recipe Reviews (Pg. 1) - Allrecipes.com (18394909)

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Graham Cracker Crust I

Reviewed: Nov. 17, 2012
Simple to make, had all the ingredients on hand. Held together nicely after baking....what's not to love??? :)
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2 users found this review helpful

Simple Scones

Reviewed: May 9, 2010
This was the first time that I attempted to make scones. I usually do the first run-through exactly as written, but this time I didn't have all the ingredients on hand. So, I used a half cup of cherry pastry filling (not pie filling) and added a bit more flour. They turned out really well and I can't wait to experiement with other goodie additions!!! We ate them with a bit more pastry filling on top. 5 stars for taste, texture, and ease of prep!!! EXCELLENT!!!
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1 user found this review helpful

Chocolate Chip Coffee Cake

Reviewed: Apr. 17, 2010
I LOVE this cake! The cake turns out tender and light, and the topping/filling is amazing! It's a bit of work to make, with the layering and all, but well worth it if you have a little extra time. I make mine in a 13 X 9 and it turns out great. Thanks for this recipe. I'll keep it for sure.
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2 users found this review helpful
Photo by IMLIZARD

Cream Puff Cake

Reviewed: Dec. 24, 2010
Not sure how this will taste, but it was easy and sure smells good. The individual components tasted just fine by themselves. I made this for tomorrow's Christmas dinner with family. They will let me know how they feel about it, and I will edit review then. UPDATE: The family went nuts. They loved it. The only changes I made were adding a double batch of Eclair II icing on the bottom and sprinkling green and red sugar on top. Garnished with a little hot fudge topping right before serving. My sister in law demanded that for Christmas next year, all she wants is one of these cakes all to herself! :D GREAT Recipe! THANKS! ~ANOTHER UPDATE~ Made this April 9 with chocolate pudding, in a springform pan, with hot fudge sauce on the bottom. Presentation is very nice, easier to spread batter in the springform pan. It was very good also, but I think I slightly prefer the orginal flavor, of French Vanilla pudding. Yum! Either way, this is an easy and impressive dessert and I'll be making it many times. Don't forget to let the cream cheese soften first, then blend with about a cup of milk then add the rest of the milk and you won't have any lump problems with the filling!
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19 users found this review helpful
Photo by IMLIZARD

Peanut Butter Eggs

Reviewed: Mar. 13, 2010
These are very much like the ones my mom used to make for Easter. She coated them in a very thin coating of bitter chocolate though. These were easy to make, although the peanut butter mixture was a challenge for my little hand mixer! Easy to roll into balls. I recommend making these way smaller than called for though. They are VERY rich! I could have easily gotten twice as many from this recipe and will do so next time. I usede Ghiradelli bittersweet chips for coating. Decorated with a couple of handfuls of white chips melted and piped on top. Very pretty. I'll definitely make again! Ok. Second batch a week later. Used half bitter chocolate and half semi sweet, added about a half tsp salt to the peanut butter mixture and made them rounded measuring teaspoon size. Got 166 eggs from this recipe!!! Tinted some white chocolate pink for decorating. This is eggscellent! HAPPY EASTER!
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5 users found this review helpful
Photo by IMLIZARD

Breakfast Casserole I

Reviewed: Feb. 18, 2011
I made this when my daughter and her family came for the weekend. Easy way to feed a bunch of people breakfast/brunch. I made as directed with one substitution. Used frozen hash browns w/ pepper and onion instead of broccoli. Everyone liked it and happily ate the leftovers the next day!
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4 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 29, 2013
5 Stars all the way! I made this in a fluted Bundt pan (see photo) and it baked up beautifully. Only changed one thing, added a handful of chocolate chips. This stuff is AMAZING! Baked for 1 hr 10 mins and it's perfect! THANK YOU!
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1 user found this review helpful

Pennsylvania Dutch Cheese Custard Pie

Reviewed: Dec. 26, 2009
YUM!!!!
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Simple White Cake

Reviewed: Jun. 1, 2009
For what it is supposed to be, this is a great recipe. It is simple to make, and tastes very good. I followed directions and had no problems at all with the texture or rise of this cake. I will be keeping this recipe for the express purpose of experimenting with it. It's a great starter cake for fruit fillings, different frostings, variations on a theme....experimenting is what's fun about baking after all! Thank you for this recipe! It's a keeper!
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4 users found this review helpful
Photo by IMLIZARD

Monkey Bread

Reviewed: May 8, 2009
Made these for the first time yesterday. Flavor is very good, and the recipe was easy to prepare. I baked for the required time and mine weren't quite done in the middle. Will have to experiment, as the recipe is worth having! Thanks 12/03/2011 Made these for the second time, using the bundt pan as per instructions. MUCH better results!! Really tasty, and very attractive. Got tired and cut the last can and a half into halves and it worked fine. Did add 1/2 c brown sugar to the dry ingredients. Otherwise as directed. Will try adding raisins instead of nuts next time! Thank for the recipes! A+
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Savory Chicken Breasts

Reviewed: May 7, 2009
This recipe is a definite keeper! I didn't have any swiss on hand so I substituted some shredded edam and it worked well! Thanks for an easy and great recipe!
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My Amish Friend's Caramel Corn

Reviewed: May 7, 2009
I have made this recipe several times over the holidays for gift-giving and it has always turned out perfectly! Thanks for a great, easy and delicious recipe! The only note I'd make is to use brand-name popcorn. I tried it once with store-brand, and it wasn't as fluffy as the brand names.
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2 users found this review helpful
Photo by IMLIZARD

Baked Potato Soup

Reviewed: Oct. 31, 2010
Very good! I didn't have bacon so I chopped some ham finely and cooked it in olive oil/butter. I also cut the basil in half and added 1/2 tsp of thyme as per other reviews. Other than that I followed recipe as written. It was wonderful! Can't wait to do bacon!
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1 user found this review helpful

Birthday Bones

Reviewed: Dec. 21, 2008
I have used this recipe as written with great reviews by the "crew". Also have made it with canned pumpkin instead of the peanut butter, which my boys LOVE! ***Note*** If using pumpkin, store baked treats in the fridge, or freeze them if making ahead for gifts. They are moist enough to get moldy if stored too long. The ones I make for my dogs never last that long though!
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1 user found this review helpful
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Easy Cream Cheese Danish

Reviewed: Jan. 31, 2007
I made this recipe in two 8 inch pans and gave one to my neighbor for clearing snow from my sidewalk this morning. Her family loved them and my roommate ate most of ours! For ease of preparation and excellent taste, these deserve 5 stars. ***Also got me thinking what other fillings I might experiment with.... ~UPDATE~ I've made these many times now, both with and without fruit pastry filling added (not pie filling!) Great both ways! I have also sliced the tubes of dough into 1/4 inch slices and placed them on a cookie sheet, them pressed an indent into the middle and filledwith the filling before baking. They were good both ways.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: May 24, 2014
These bars are easy and VERY good! I line my pan with foil backed baking paper and after they cool, pull the whole thing out place on a flat surface and cut them neatly then either return to pan or place in a plastic container for storage. (although they NEVER last long!) I use black raspberry jam since that is my personal favorite and everyone loves them!!!!
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Award Winning Peaches and Cream Pie

Reviewed: Jan. 21, 2013
I made this with fresh strawberries sliced and lightly sweetened with sugar. Otherwise made as written and it turned out very well. I wasn't expecting a "pie crust" so I wasn't disappointed. I like that the whole pie wasn't too sweet, and the cream cheese topping did the trick. Very good, easy, recipe. Will try my other favorite fruits. Next summer if I can get my hands on some black raspberries, I think they will be the ultimate! Thanks for a great recipe! *** NOTE*** I suspect that the folks who had trouble with the bottom layer being tough or rubbery may have overbeaten the batter. Being somewhat old-school, I stirred mine by hand and with a sturdy whisk, and the crust was fine, yes a bit cake-like but that's what the recipe is. If you expected a real pie crust without making one...you are being unrealistic.
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6 users found this review helpful

Fudgy Chocolate Cream Pie

Reviewed: Jul. 4, 2012
Love this recipe! Taste is outstanding, and it couldn't be easier to throw together. I did as suggested previously and doubled the cornstarch and added an extra 1/2 cup milk so my pie would be fuller, and it set up and turned out great! Thank you so much for this recipe. The pudding part alone, I am thinking of using for other purposes......LOL
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8 users found this review helpful
Photo by IMLIZARD

Raspberry Pie I

Reviewed: Jun. 30, 2013
First time making a Black Raspberry pie and will NOT be the last! This recipe was EASY and so good! I did rinse my berries, and only used 5 TB of water, and I did let the fruit mixture sit for about 25 minutes before adding to pie shell and it set up beautifully. I preferred a crumb topping, so I cut some cold butter into equal amounts sugar and flour and sprinkled a fairly thick coating on the top. It created a slightly crisp, sweet layer that is just perfect. The only changes I made were omitting the one TB of water and I didn't add butter to the filling. I also used a deep dish pie plate and had NO messy boilover problems! This went right into my written recipe book! THANK YOU!
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2 users found this review helpful
Photo by IMLIZARD

Banana Banana Bread

Reviewed: Jul. 6, 2013
Even though I only had 3 bananas, and used a Bundt pan, baked for 30 mins....the taste of this is very good! I'll be interested to see if it gets heavier as it cools completely. I made some chocolate glaze and finished it with powdered sugar. Very pretty!
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1 user found this review helpful

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