Judy Cowan Recipe Reviews (Pg. 2) - Allrecipes.com (18419712)

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Judy Cowan

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Boston Creme Mini-Cupcakes

Reviewed: Nov. 27, 2012
I made these into full size cupcakes but instead of using canned frosting, I made a simple glaze with the "Satiny Chocolate Glaze" recipe from this site. Soooo simple to use.. just dip the tops and let set in fridge! I didn't use the cherries, and the cream that I used for the center was a little different.. I infused my cream stuffed cupcake filling: (1/2 c solid vegetable shortening, 1 1/4 c powdered sugar, 1 tsp vanilla extract, 3/4 marshmallow fluff, 3 to 4 tbsp milk) with some instant french vanilla pudding. Next time will add some more liquid to it or something cuz it was a little grainy from the instant pudding but everyone still raved about them!! BIG success!
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Simple Stromboli

Reviewed: Oct. 14, 2012
While this recipe is not a low calorie recipe, it is no where near the 1700 calories per serving that they are posting. I did the calculations per ingredient and it's still high at around 850 calories, but not 1700 as they state.
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Pumpkin Bread IV

Reviewed: Oct. 13, 2012
This came out great. I made it lower in fat by using 1 c unsweetened applesauce and 1/2 c oil. I made 2 loaves (filling the pans 3/4 full) and 12 muffins out of this much batter. I made a streusel topping out of brown sugar, butter, flour and cinnamon for one of the loaves and the mufffins. My only mistake was using cupcake papers in the muffin tins.. they stuck to the paper pretty bad so next time I will try to remember to just grease the muffin tins. Thanks for the awesome recipe!
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Best Chicken Ever

Reviewed: Oct. 7, 2012
This wasn't too bad... I put some of the cornflakes in the blender for finer crumbs and some I just crushed in a baggie with a meat mallet for bigger ones. I seasoned the heck outta the crumbs but next time I think I will try what a lot of others did and use powdered ranch dressing with the sour cream and then put it on the chicken. Then I will cut back on the seasonings in the crumb mixture. I butterflied my chicken breasts and cut them smaller so I only cooked them for like 35 mins MAX. They came out perfectly cooked. Thanks for the recipe!
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Stuffed Shells IV

Reviewed: Sep. 17, 2012
These were FANTASTIC.. my son said they tasted just like the stuffed caneloni at Olive Garden! I added a few extra shells (out of a 2nd box) but didn't need them. The filling was just enough for one whole box, depending on how full you stuff them.. I stuffed them pretty full. I filled a 13x9 pan and a small casserole dish. I did have a problem with liquid at the bottom. And I made sure the pasta was dry and patted all the liquid out of the spinach. I'm guessing maybe just the covering with foil may have been the reason for it.. condensation while it's cooking maybe. The cheese probly would have gotten overcooked had I not covered it tho. Next time I may cook uncovered and either take my chances on over cooked cheese OR, just not put it on till 15 mins before it's done. All in all.. even with the liquid.. it was GREAT! Thanks for the recipe!
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Classic Peanut Butter Cookies

Reviewed: Jun. 7, 2012
AWESOME cookies! I used margarine and creamy peanut butter. I also added the extra 1/4 c of flour and peanut butter that a lot of people suggested. I chilled the dough for 20 mins or so, then used a cookie scoop instead of making balls. I just left them instead of flattening them. I really like how they came out this way. YUM!
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Omelet Biscuit Cups

Reviewed: Jun. 3, 2012
I made these this morning with bacon bits and cheddar cheese. Everyone liked them. Can't wait to try different variations!
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Chewy Coconut Cookies

Reviewed: Jun. 3, 2012
My first batch did come out a little too flat (but crispy and chewy.. not sure it was a bad thing). I added more flour (bout 1/3 cup) and the rest came out poofier. They are more cake-y now tho.. so not sure which way I like the best! Next time, I will add extra flour more coconut and I may try real butter for more of a buttery taste. I'm a coconut fan so I really enjoyed these! Oh, and I used a regular cookie scoop and cooked them for 13 min's.
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Tiny Shortbread Tarts

Reviewed: May 13, 2012
I looooove the cookie part.. not too sweet! It's a good thing cuz I had some left over buttercream from some cupcakes I made last weekend, so I put a squish of that on the bottom, and topped with cherry pie filling.. so pretty much a cherry cream tart. SOOOO GOOD! I made two sizes, mini and regular (reg muffin tins), I used cooking spray and made 1" balls for the small tin, 1 1/2" balls for the big tins. Then I pressed them into the cups and part way up the sides.. trying to keep them pretty even. I had NO problems with puffing or anything! Ty for the simple but yummy recipe! Now I just gotta stop eating them! -_-
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Simple Stromboli

Reviewed: Apr. 19, 2012
I am the recipe submitter and I usually make 3 of these at a time. The bread loaves I buy are in packages of 3 and I have boys.. so..nuff said! I never add salt or pepper.. the meats are salty enough. The bulk sausage I use is the 1 pound log. Make sure you seal the dough good so that you don't have any leaks!
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Easy Rocky Road Candy

Reviewed: Apr. 19, 2012
I am the recipe poster.. and I always use margarine in this recipe (guess allrecipes changed it).. it's just cheaper and it's so good I can't see real butter making it any better! But, it's up to you if you want to use butter or margarine. Oh and I also use walnuts.. not pecans for the same reason!
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Pumpkin Cake II

Reviewed: Dec. 24, 2011
I absolutely LOVE this cake. It's one of the best cakes i've ever tried. The only problem I had was when baking in a bundt pan, it sticks. I thought it stuck the first time because I only sprayed it with cooking spray. So the second time I greased and floured the pan, thoroughly, but it still stuck on the sides and the center. It's still edible, just not as pretty. I was going to take it to my fam's christmas dinner, but I am going to make another one and use a 13x9 cake pan instead. I will keep the messed up one for my house. (yay!) I also decreased sugar to 2/3 cup and used 15 oz of pumpkin.
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Milly's Oatmeal Brownies

Reviewed: Dec. 20, 2011
It was ok.. but maybe I over cooked it a little (25 mins @ 350, 8 mins @ 325 as per another reviewer) cuz mine were't gooey at all and a little cakey, dry and blandish. They would be good as a breakfast item with a glass of milk for kids that don't like to eat breakfast. Ty anyway, i'm sure I did something wrong!
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Chocolate Dream Bars

Reviewed: Feb. 12, 2011
Let me start my review by saying while all the ingredients of this bar (minus the bottom) taste yummy on thier own, I wasn't impressed with the outcome. It sounds yummy and decadent, but they didn't come together and blend well together (tastewise). Maybe because of the layering, because we all know, take the bottom away and they are a peanutbutter rice kripspie treat dipped in chocolate and what's not good about that?? But those would have been better than these bars. Didn't like the bottoms at all. I'm still giving them 3 stars because they are edible... just not a recipe that I will be making again. My husband and 2 boys agree that they were nothing special. :/
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Photo by Judy Cowan

Cream Filled Cupcakes

Reviewed: Jan. 2, 2011
Use the Satiny Chocolate glaze (on this website) on top....it's perfect for these!! Like chocolate genache (sp?) but way easier!
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Famous Coconut-Almond Balls

Reviewed: Dec. 26, 2010
These were very yummy! I thought I would try to roll the coconut/corn syrup mixture into a log and try cutting them after taking them out of the freezer. I ended up just rolling them into balls anyway! It's the only way to do it. I do recommend sticking the coconut mixture in the freezer for a bit tho, it did help to keep it stiff. I also added 1/3 cup corn syrup and a whole bag of coconut. I dipped the balls and lifted them out with a fork. Just lay the almond on top right after you dip and they stay nicely. I put them in goodie bags, no problem with the almonds coming off.
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Peanut Butter Cookie Cups

Reviewed: Dec. 22, 2010
AWESOME and EASY! I used the Betty Crocker Pb cookie mix and it made about 32 1" pb cookie cups. Just roll the dough into 1" balls and put in the mini muffin cups. No need to press dough or anything. I also didn't grease the muffin tin. I froze the unwrapped pb cups ahead of time, then after the cookie cups cool a few min's I just press them into the middle. Then, stick the muffin tin into the fridge and let them completely cool (till the pb cup hardens again). Then use a small spatula to lift out. No problem with sticking for me! Love these!!!!
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Austrian Chocolate Balls

Reviewed: Dec. 22, 2010
Ok, I made these into the tiny 3/4 inch balls the recipes calls for and baked them on parchment paper...which means they STAYED little tiny balls after they cooked. I'm sure had I not used parchment, they would have spread a little. They are very cute..but small! The glaze did NOT work for me AT ALL. I ended up melting some chocolate chips with a little shortening and just dipped in that. They came out looking like little chestnuts...very cute for the holidays! :) They taste good too! The not too sweet cookie with the sweet chocolate on top is perfect!
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No Bake Cookies I

Reviewed: Dec. 10, 2010
These are ALWAYS good! And I love that the ingredients are usually on hand. I didn't have butter OR stick margarine, so I used my light tub margarine and reduced fat peanut butter. I used just a tad less milk to make up for the extra water in the tub margarine and they came out GREAT! Using a cookie scoop works great too.
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Displaying results 21-40 (of 114) reviews
 
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