Judy Cowan Recipe Reviews (Pg. 3) - Allrecipes.com (18419712)

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Judy Cowan

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Buttercream Frosting

Reviewed: Sep. 30, 2010
I have been making this for years and everybody loves my cakes because of it! The recipe that I have perfected is 1 cup (2 sticks) slightly softened margarine, 8 to 9 cups confectioners or powdered sugar, 2 to 3 tsp vanilla and milk a few tbsp at a time to desired consistency. This makes quite a bit (I frost a double layer 13x9 cake and have some left over). Left overs can be stored in an air tight container in the fridge. If 9 cups seems like too much sugar, it's not, trust me! The key is to keep tasting to make sure you get the balance of margarine and powdered sugar right! I also frost the top of the bottom layer, chill it to firm the frosting, then put on top layer and frost all of it. Keep putting in the fridge to keep it firm.
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Photo by Judy Cowan

Ham and Cheese Bowties

Reviewed: Sep. 26, 2010
Very good!! Used 1/2 colby and the rest a mix of stronger cheeses. Cheddar, italian mix and more parmesan. I increased ingredients, some I doubled (pasta) and the meat and some I just increased 1 1/2 times. Used very little salt. Doubling the pasta made it just enuf to fill a 13x9 pan! After I added the parmesan on top I sprinkled on some panko bread crumbs for some crunchiness. It was AWESOME. My mom loved it and my I-hate-pasta son even liked it!
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Shepherd's Pie VI

Reviewed: Sep. 24, 2010
This was good. I used the brown gravy mix as suggested and corn instead of carrots. The family enjoyed it! I would plan on letting it sit for a half hour or so after cooking so it will set up otherwise, it's kind of runny when you try and slice it so allow for that time.
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Photo by Judy Cowan

Lemon Crisps

Reviewed: Sep. 19, 2010
Normally I don't like cake mix cookies because of the texture. BUT, because of the addition of the rice krispies they have a nice crunchiness. I got the regular cake mix (accidentally) instead of the one with pudding. I added a couple tbsp more butter because of it. Also used 2 eggs and double the rice krispies. I used a cookie scoop and baked them about 11 min.'s. They came out great! They didn't spread much at all. I did have a little trouble with them sticking to the pan just a little. Parchment paper would fix that. I glazed with a buttery, powdered sugar glaze. REALLY good! The kids loved them!
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Broiled Tilapia Parmesan

Reviewed: Aug. 3, 2010
WOW! My husband made this tonight. We didn't have celery salt so he just left it out. It doesn't need it because the parmesan has enough saltiness to it. I NEVER eat fish so I had planned something else for me. I tasted this and OMG, it was AMAZING. Really yummy! My 3 boys (1 didn't like fish before this) gobbled it up!! We are planning on trying this coating on butterflied chicken breasts also. THANK you for the recipe!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jul. 17, 2010
I am baking these now. My boys (that includes my husband) are gobbling them up as fast as I'm cooking them!!! They are SUPBERB! As the name suggests, they ARE spicy, so if you're not into all that much spice cut back on the clove. I used all margarine for mine. Next time I will try 1/2 shortening as suggested. Just to see the difference, I can't imagine them being any better!!! I baked mine on parchment paper too.
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Pretzel Turtles

Reviewed: Dec. 29, 2009
These were very easy..absolutely LOVE that! The only problem I found was that you can't refrigerate them or they are too hard! Thanks for the recipe!
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Peppermint Brittle

Reviewed: Dec. 29, 2009
I did the double layer thing with dark chocolate on the bottom (1 lb of each). Sifted the small peppermint bits into the white chocolate and then the bigger chunks on top. I would've liked to have had more peppermint flavor tho, so I may add peppermint extract to the white chocolate next time. The only other thing was the two layers did want to seperate some. But most stayed together. I think the key is not letting the bottom layer set up all the way. This may cause a little swirling of the two, but doesn't affect the taste!
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Chocolate Brittle Surprise

Reviewed: Dec. 29, 2009
Overall, this recipe was good. My best advice would be to make sure you use as many saltines as it takes to fill the pan. I left gaps between mine and it was too sticky without the cracker. The parts WITH the cracker were really yummy! I will make this next year, but I'll make sure to not have any gaps! Also, a lot of the pecans on top fell off when I broke this apart....so, unless you incorporate them into the sugar mixture, I wouldn't even bother with them!
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Three Ingredient Peanut Butter Cookies

Reviewed: Dec. 2, 2009
Since I can't update my other review, I'll leave a new one. I tried these with 1 cup lt brown sugar in place of white sugar. They were VERY good! Just watch they don't burn on the bottom (10 min's gives them a dark amber bottom, just the way I like them). The brown sugar makes them more chewy in the middle. YUM!
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Southern Pulled Pork

Reviewed: Nov. 18, 2009
First i'll say that i've been turned off of crockpot pork because of the greasiness and texture. BUT, this was very easy and sooooo good! My son was craving pulled pork and money was tight. I picked up the least expensive small pork roast I could find. I think I paid just over $4 for 3+ lbs. I figured it'd be lousy since it was so cheap. I trimmed as much fat as I could off of it and it came out SO GOOD! The best pulled pork i've eaten. I did omit the onions, but did the rest exactly as written. I had a bag of multigrain Pita Chips in the pantry and tried it on one of those and now i'm HOOKED! What a great appetizer it would make on pita chips! I added about a 3rd to half a bottle of sweet barbeque sauce after I drained it (left about 2/3 c liquid). Thanks so much for restoring my faith in pulled pork! :)
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Melt-In-Your-Mouth Short Ribs

Reviewed: Oct. 14, 2009
This wasn't bad! I used boneless short ribs. Instead of using cond. french onion soup, I used beef bouillon in 2 cups water, and added dry onion soup mix. I added extra garlic and about 1/2 tsp onion powder. I also tossed in some baby portabella mushrooms at the start and toward the end added some sauteed onions. Served over mashed potatoes. One of my sons, my husband and my mom all went NUTS for it! The other son doesn't care for meat in a crock pot. But said it was tasty. I cooked mine about 7 hours on low and I thickened the sauce at the end.
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Cranberry Gelatin Salad I

Reviewed: Oct. 13, 2009
This recipe is FANTASTIC! I use sugar-free raspberry jello, I use the pineapple juice and boiling water combined to make 2 cups and I use whole canned cranberry sauce. I omit the nuts completely. I could eat a whole giant bowl of this by myself! My picky sons love it and my hubby and I fight over the left overs!!
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Apple Crisp IV

Reviewed: Sep. 17, 2009
This was pretty good. I halved everything and used an 8" square pan. Might not be a bad idea to spray the pan first. After I put the apples in I sprinkled them with cinnamon sugar. Might cut back a tad on the butter next time. Thanks for an easy throw together recipe! :)
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Pumpkin Gingerbread

Reviewed: Sep. 4, 2009
This bread was ok. I cooked it at 325 as suggested by another user, but my two loaves cooked for at least 1 1/2 hours. You need to like clove for this. Otherwise, I wouldn't add it...as the allspice has it too, maybe use xtra cinnamon. If I make this again, I will use applesauce in place of the oil. I added a streusel topping and to me, this was the best part! Br. sugar, marg, flour and cinnamon...mixed together sprinkled on top. Thanks for the recipe, I may try some other spice/pumpkin ones.
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Cola Burgers

Reviewed: Aug. 26, 2009
My husband says these are a 5! Although some of them stuck to the grill (mostly on the hot spots and next time I will avoid those), they were INCREDIBLY moist and juicy! These are best cooked slow. We slapped some provolone on and we were GOOD TO GO! YUMmmmY!!
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Cranberry Sauce Chicken II

Reviewed: Aug. 26, 2009
This was good, got a thumbs up from my hubby, my 12 yr old son and an eh..ok from my 15 yr old son. I thought it was good, but not what I was expecting. I baked 6 b/s breasts in a 13x9 pan, poured the sauce over all(rather than coating the pcs) and covered it as directed. Cooked for 1 hour, which was probably about 10 to 15 min's too long. Next time I make these I will just coat the chicken and bake them on a cookie sheet with an edge or just not cover them. The sauce came out on the thin side so I reduced it down in a pan on the stove. My sauce wasn't as red and didn't coat the chicken like the picture, but it tasted really good with yellow rice! Thanks for the easy recipe!
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Baked Potato Casserole

Reviewed: Aug. 15, 2009
I took this to my son's pot luck, end-of-band-camp dinner. I served it in a blue glass lasagna pan and I had a lady tracking the pan to ask for the recipe at the end of the night, lol! I was told by the lady manning the table, that everybody wanted the recipe, SO, it was a fabulous success! It disappeared super quick. I only used about 3.5lbs of potatoes, about 4 to 5 cups of cheese (sprinkled 1/2 c on top about 10 min's before it was done). I also only used 12 strips of bacon and half of a large onion. I used the full amount of sr cream and red. fat mayo. Prepared the day before, then cooked about 1 hour.
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Cheesy Stuffed Shells

Reviewed: Jun. 17, 2009
This was great! I used ground turkey and seasoned with italian seasoning, salt and pepper instead of the Italian sausage. I must've overstuffed some of the shells because I ran short of stuffing. But, it still made enough to fill my lasagna pan all the way! I also used the whole jar of sauce. Stuffing the shells is a little time consuming, but much easier than I thought it would be. I added a little shredded italian chz blend to the stuffing along with the grated parm. I may try the Italian sausage next time. I highly recommend this recipe!
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Heavenly Shortbread

Reviewed: Jun. 17, 2009
This was good. My first time making shortbread. I used margarine as I didn't have butter. I also added about a tsp of vanilla. They came out pretty good. Seemed a little thick in a 15 X 11 jelly roll pan. The middle didn't get as crispy as i'd have liked but the edges did. May try the cookie scoop and pressing them out with the bottom of a cup next time. I added colorful sprinkles before I baked them, and drizzled with a little melted dark chocolate after they cooled. It made them even better!
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