Judy Cowan Recipe Reviews (Pg. 1) - Allrecipes.com (18419712)

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Judy Cowan

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Chicken Puffs

Reviewed: May 21, 2008
I've made these for a long time! I use 3 good size bone in breasts, boil them for about 15 to 20 min's, then shredd when cooled. I chop an onion into small pcs (not minced), saute them in butter and add salt and pepper. Add to chicken in a bowl with 1 large crm cheese and mix together, then bundle them in the crescents. Brushing them with egg white gives them a nice shine. The onions make ALL the difference!!!!
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278 users found this review helpful

Rump Roast Au Jus

Reviewed: Apr. 30, 2007
This is the BEST crockpot beef recipe I have ever tried. I sub seasoned salt for celery salt and cut back the pepper to 1 tsp. Didn't use cayenne and used 1 1/2 cups water mixed with Lipton onion soup mix. After about 6 hours on low, I slice it (or shred) and put back in the au jus for another hour. I serve it on toasted hamburger buns from the bakery and then drizzle some au jus (just a bit) on the top half of bun. Add provolone cheese and broil for a minute. Serve au jus on the side for dipping!! It is ALWAYS a hit! My picky kids can't get enough!!!**UPDATE* I tried it with the Cayenne and it gave it a nice kick, not too hot! I plan on adding it from now on.
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239 users found this review helpful

Bacon Wrapped Pork Chops

Reviewed: May 19, 2008
I REEEEALLY wanted to give this recipe 5 stars because of the taste. BUT, They came out EXTREMEMLY overcooked. I had 1/2" to 3/4" boneless chops and baked them for 50 min.(took them out 10 min's early). The cheese (used vermont cheddar and provolone) got REALLY cooked. I don't understand how everyone else's came out tender after an HOUR even if they had 1" or better chops! I do plan on making this again, but I will only bake 35 min's. and I will add the second cheese 10 min's before it's done. I crumbled the cooked bacon on top, then vermont cheddar, then provolone. My kids really liked the taste and they don't like pork chops normally. I'm sure with the shorter bake time they will be FABULOUS!**UPDATE** I tried this again with the same cheezes, but cooked 25 min's, added the mozz/prov cheese and cooked for 10 more min's. Came out FANTASTIC. I used bone in center cut chops this time too.
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122 users found this review helpful

No-Bake Chocolate Coconut Cookies

Reviewed: Mar. 28, 2013
These taste GREAT.. I especially like that they don't have peanut butter and I LOOOOVE the coconut. But they came out a tad bit too gooey. You almost have to keep them in the freezer to eat them. I think maybe if you throw in a handful of chocolate chips or maybe some almond bark, and melt with the butter mixture that these cookies would be more firm when they cooled! Will definitely try that next time I make these! Thanks for the recipe!
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18 users found this review helpful
Photo by Judy Cowan

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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Oven Fried Party Drummettes

Reviewed: Mar. 14, 2008
These were good tasting, but then again...I like ANY kind of wings!! They didn't come out as evenly brown as the picture shows. Next time I may let them go even longer because I liked the ones that got done the most the best! I followed the recipe exactly (except used margarine instead of butter). The dip was good, but the ranch was a little STRONG tasting for me. I ended up adding a little more sour cream and that helped. I will probably make these again, but not with the dip...too much fat for both the wings and the dip!
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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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15 users found this review helpful
Photo by Judy Cowan

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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The Best Frikin' Party Dip Ever!

Reviewed: Jan. 23, 2009
I have been making this dip for YEARS! It is VERY addicting!! I do not add the chives or onions tho. I use a mild to medium sausage and the original rotel tomatoes. I serve with Tostitos scoops. We make this for EVERY get together cuz if we don't, people complain! You will be licking the bowl, I guarantee it!!!
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Frank's Famous Spaghetti Sauce

Reviewed: Nov. 27, 2007
This came out great! I omitted the mushrooms (kids don't like them) and ground turkey (because I made meatballs). I doubled the ingredients except gr. pepper, and also added extra oregano and basil. I added 3 bay leaves and 1/4 cup of sugar (helps reduce the acidity of the tomato sauce). Let sit on low heat for quite awhile. Then I added a little water toward the end. AWESOME!
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11 users found this review helpful

Tiger Butter Candy

Reviewed: Nov. 27, 2007
I'm sorry it took me a year to rate this recipe!! I tried this last year at Christmas time. It was VERY GOOD and EXTREMELY easy!!! It was so simple, I felt like I didn't do it right!!! But it was YUMMY and looks really cool too!
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Gelatin Spritz Cookies

Reviewed: Apr. 30, 2007
These were great! I used the lime and raspberry. I used my Christmas gun and made Christmas trees, wreaths and poinsiettas. These are a great, COLORFUL alternative to regular spritz!! THANKS for the recipe!
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11 users found this review helpful
Photo by Judy Cowan

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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10 users found this review helpful
Photo by Judy Cowan

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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Wisconsin Slow Cooker Brats

Reviewed: Apr. 23, 2008
I'm sorry, but I just didn't like the taste OR the texture of these! They had a very heavy beer taste and were tender. Guess I'm just used to my brats being grilled all the way. My husband even said too much beer taste. I used Icehouse beer, don't know if that was why. My suggestion would be to maybe only use 1 beer and some chicken broth?? Thanks anyway!!
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Cheesy Artichoke Squares

Reviewed: Nov. 12, 2008
I was nervous about the crescent part getting soggy because artichokes tend to water when they cook, so here's what I did. I used marinated artichoke quarters, drained them, layed them out on paper towels for more draining. Then I chopped them up into 1" pcs. Instead of laying them out like bars, I made squares out of the crescents and bundled the mixture inside. I did this by pinching two triangles together to seal, then cut them in half and pressed them out a little more. I brushed the little bundles with beaten egg and they came out a litle crispy and shiny. I ended up cooking mine on parchment paper and they seemed like they weren't browning enuf so i ended up cooking them longer (18-20 min's versus 12 min's). Not sure if it's because of the paper or not. ANYWAY, people loved them!! My sister took home the few that were left. I wouldn't do this for a big dinner party or get together as it only makes 8 per crescent roll pkg. Thanks for the recipe, :).
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9 users found this review helpful
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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8 users found this review helpful

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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Grilled Chuck Steak

Reviewed: Mar. 19, 2009
I had to substitute apple cider vinegar for the red wine vinegar (it's what I had on hand) and I used brown sugar for the sugar. Based on those changes, this was pretty good. I have to say tho, I like the london broil marinade that I got off this site better. THANKS!
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8 users found this review helpful
Photo by Judy Cowan

Best Blueberry Buckle

Reviewed: Sep. 11, 2013
This was definitely a 5-star recipe. It didn't specify what size springform pan to use, so I used the 8" and it came out perfect! The cake itself isn't super duper sweet, so it goes well with the sweet and crunchy topping. AND, it's really good with ice cream or whipped cream! The only thing I did different was that I added 1 tsp vanilla, and 1/2 tsp Almond extract. Almond goes perfectly with blueberries. And don't forget to flour the berries first! Thanks for the recipe.. it was DEElicious!!
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7 users found this review helpful

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