Kat Recipe Reviews (Pg. 1) - Allrecipes.com (18395562)

Favorite Old Fashioned Gingerbread

Reviewed: Dec. 26, 2010

I doubled the cinnamon and ginger and used unsulphered molassas as other viewers suggested but all I could taste in this was molasses. If you really, really like molassas you will probably like this cake. I don't hate molasses but I don't want something to taste like I'm drinking pure molasses out of the bottle either. It did look nice and was a good consistancy but me nor anyone else at Christmas liked how it tasted. I made it in two loaf pans for 35 minutes and it was baked nicely.

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Jamie's Cranberry Spinach Salad

Reviewed: Jan. 3, 2010

This salad is awesome. Only thing I did different was add feta cheese. Toasted the almonds in the oven instead as well (becareful not to burn them, it smells awful!).

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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 6, 2009

These are so good! Only thing I did differently was add 1 Tsp of vanilla. They do melt in your mouth. I will make these again for Christmas except will add green & red food coloring to make them more festive. 10 stars!

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Downeast Maine Pumpkin Bread

Reviewed: Sep. 28, 2007

Very good! I cut this recipe in half and made muffins instead of a loaf. Other than that I followed it exactly. I think it's the ginger in it that really makes the recipe. I baked the muffins for about 17 minutes and got about 18 medium sized muffins out of half this recipe, so I'm glad I decided to cut it in half!

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4 users found this review helpful

Patriotic Gelatin Salad

Reviewed: Sep. 28, 2007

Excellent. I made this with sugar free jello and splenda instead of sugar and it came out great. I was making it for someone who was on Atkins, so I needed a sugar free recipe dessert that didn't need all sorts of crazy ingredients that I've never heard of. It does take a long time, so don't be like me and start it late at night! It is easy, just time consuming, since you have to wait inbetween layers. Instead of making it in a cake pan and having to flip it over, I just used a glass trifle bowl, so much easier! And I couldn't find sugar free blue jello, so I just used peach and strawberry instead.

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5 users found this review helpful

Golden Sweet Cornbread

Reviewed: Mar. 4, 2007

These are soooo good! I make 12 muffins. I cook at 400 for about 12-15 min or so.

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4 users found this review helpful

Death By Chocolate III

Reviewed: Jan. 29, 2007

Yum very good! It does taste better the next day after the pudding has soaked into the brownie. It is very easy to make and really doesn't take much more time than just making brownies, and definately more impressive!

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3 users found this review helpful

Chocolate Chocolate Chip Cake Cookies

Reviewed: Aug. 28, 2006

These are really good! And they stay really soft! Took about 9 min to bake in my oven. I used mini M&Ms instead of chocolate chips and did not put nuts in them. And I also used salted butter b/c that is all I had. They were great. Will make again.

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2 users found this review helpful

Fiesta Corn Bread

Reviewed: Aug. 11, 2006

Very good! I added some hot peppers to it too. Nice and moist, great taste, looked wonderful. Great recipe! Makes a big pan of cornbread!

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Peanut Butter Cookies VI

Reviewed: Aug. 5, 2006

These were okay. I choose this recipe b/c I didn't have any brown sugar. I added more peanut butter/flour as some others suggested, but I think that made them a little greasy. They tasted good, but the texture wasn't right, and they were really fragile. I also had to bake them a lot longer, and my oven usually cooks faster.

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4 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 8, 2006

These are great! I have been using a recipe for these that is almost exactly the same but it uses all crisco instead of half crisco half butter. They are really good either way, but I think the dough is a little easier to work with using this one. I baked these for 7 min in my oven and I got 42 cookies, plus I ate some dough :). Don't overbake snickerdoodles, or they'll be great right out of the oven, but hard as a rock when they cool.

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Creamy Dill Dip II

Reviewed: Jan. 14, 2006

Exactly what I wanted. The store here never has anything but ranch dip which I can't stand. I used fat free sour cream and it came out great, I didn't even have to add any milk. I didn't have any green onions so I added a little granulated onion and some extra dill. Make sure your cream cheese is soft enough before you mix it or else you'll be mixing forever to get the lumps out.

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17 users found this review helpful

Rainbow Pasta Salad I

Reviewed: Jan. 3, 2006

You can't beat a simple pasta salad like this. I could eat this everyday too. For mine I use Turkey Pepperoni and reduced fat Golden Cesar (It's not like the regular creamy Cesar everyone's used to) by Light Done Right. Some of the other fat free or reduced fat dressings tend to be a bit too vinagery but this one tastes really great in the pasta. I also skip the olives and broccoli since I'm not a fan of either and use celery and red onion instead. Also, grape or cherry tomato are good in it but they don't keep well in the salad for more than a day or so.

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4 users found this review helpful

Classic Butter Cookies II

Reviewed: Dec. 23, 2005

I didn't think these tasted very good at all. My husband said he liked them though. I thought they tasted like flour. I used real butter too. I don't know maybe they need more sugar or something. When the dough is chilled it's pretty hard but it gets sticky real fast when you are working with it. It also doesn't make a whole lot of cookies. I'm not going to use this recipe again, and in the morning I'm going to go to the store to get more butter to make different cookies since I don't want to serve these to my family for Christmas Eve.

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7 users found this review helpful

Hoagie Bake

Reviewed: Dec. 23, 2005

I made this using Turkey, Chicken, Turkey Pepperoni, onions and on half I put cooked turkey bacon. I also used mozzarella cheese instead. Mine looked good after baking about 23 min uncovered in the oven, but it said to cook another 10 min covered. Before I covered it the top was nice and flakey but after I cooked it covered it was all soft so If I make this again I'll skip the cooking it covered for 10 min part because I don't think it did much for it. Didn't have any problem with it being soggy on the bottom though. I also bought the butter flavored cresent rolls because the store was out of the regular kind, and the butter flavor was kind of weird. It was good, but it was way too filling. After I ate a small piece I felt like I ate a brick.

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Snickerdoodles I

Reviewed: Dec. 1, 2005

One word...AWESOME! I did add a Tsp of Vanilla as others suggested. The dough did seem dry when I was making them but they turned out perfect. Took 8 min in my oven. When I peaked at them at 5 min they still looked like the round balls I put in there and I was a bit worried, but like magic in three more minutes they were perfect snickerdoodles.

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4 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 1, 2005

I love to make cookies and this is the only recipe I use for Chocolate chip ones! Except I don't add the nuts because I don't like them. I do usually half the recipe since it makes so many cookies, and you still get a bunch of cookies even just doing half. I do a Tsp or so of salt. I use Devil's Food Cake flavored Jello pudding mix and a whole package of mini semi-sweet chocolate chips. Soo good! I do flatten them a bit before putting them in the oven since they don't spread much.

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Easy Sugar Cookies

Reviewed: Nov. 28, 2005

These taste really great! Especially when they are still a little warm. They do get pretty hard and crunchy after they cool though, but still taste great.

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