Meghan Recipe Reviews (Pg. 1) - Allrecipes.com (18430417)

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Pumpkin Brownies

Reviewed: Nov. 10, 2012
The way to know an excellent recipe is that you can alter it for health and it's still a winner. That was this recipe. I subbed out half the butter with a low saturated fat spread (Can't Believe Not Butter Light) and the other half with super-healthy chia gel (mix 1 tbsp ground chia seeds in water and let gel). I used 1 tsp organic stevia extract (NOW brand has no aftertaste) for half the sugar and I subbed in whole white wheat flour (not red wheat) and they still looked good, tasted very moist, and were a winner at church (where they usually only tolerate my healthy food :-). I even made a nut free batch for the priest (he's allergic) and it turned out very well too. I did lower the cloves (as I ran out) but that worked so I'll keep it at a "pinch" as they can be strong and are disliked by many. I also subbed with mini chocolate chips but the same amount (as that's all I had). Still the texture was awesome and *I* loved that I wasn't feeding them high calories nor something that would spike blood sugar (the lower sugar, nuts and whole wheat keep it from spiking). This is an EXCELLENT recipe! Thank you for sharing it. I will make it often - oh, and the leftovers froze well - tasted the same the following week when I served it again. Can't beat that!
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Jamie's Minestrone

Reviewed: Mar. 29, 2012
Excellent! Even with my modifications of no green beans and no spinach and my change to use fresh tomatoes and roast them and basil that came from a jar of pesto, and omitting the wine (it was for a church Lenten soup supper) and I used veggie broth instead of chicken broth and this was STILL an awesome recipe.
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Dog Treats I

Reviewed: Jun. 11, 2011
I made many changes to this but it's a winner for sure! I subbed the cornmeal as corn is not good for most dogs and put nutritional yeast in it's place as it tastes cheesy but is loaded with B vitamins to repel mosquitoes and fleas, I subbed the cheddar for Mozzarella (lower in fat), I added a second egg to make them softer, eliminated the sugar, subbed margarine for olive oil (no trans fats) and lowered the cheese as I was using the yeast so it only needed 3/4 cup cheese. I tested these on all the dogs today at our fund raiser for 4-H dog project and got 100% approval - over 20 dogs (even very "finiky" ones that are "not food motivated") loved these treats! With the changes, they are LOADED with healthy fats and nutrients. I also used Omega 3 eggs (as I feed my chickens flax so they pass on the good fats in the eggs). Even with all the subs - it was an excellent recipe. Next time I'll try it with rice flour for gluten intolerant dogs. Thanks for this one - I'll bake it for our fundraisers.
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Dog Treats I

Reviewed: Jun. 11, 2011
I made many changes to this but it's a winner for sure! I subbed the cornmeal as corn is not good for most dogs and put nutritional yeast in it's place as it tastes cheesy but is loaded with B vitamins to repel mosquitoes and fleas, I subbed the cheddar for Mozzarella (lower in fat), I added a second egg to make them softer, eliminated the sugar, subbed margarine for olive oil (no trans fats) and lowered the cheese as I was using the yeast so it only needed 3/4 cup cheese. I tested these on all the dogs today at our fund raiser for 4-H dog project and got 100% approval - over 20 dogs (even very "finiky" ones that are "not food motivated") loved these treats! With the changes, they are LOADED with healthy fats and nutrients. I also used Omega 3 eggs (as I feed my chickens flax so they pass on the good fats in the eggs). Even with all the subs - it was an excellent recipe. Next time I'll try it with rice flour for gluten intolerant dogs. Thanks for this one - I'll bake it for our fundraisers.
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Sturdy Whipped Cream Frosting

Reviewed: Jul. 10, 2010
This was an excellent frosting that held up well to travel - several hours out of refrigeration. It tasted lovely and had just the "right" texture. I did add 1/4 t. cornstarch and subbed the almond extract for strawberry and used powdered sugar (instead of regular). Tip: Using chilled bowls and beaters and extra cold whipping cream (30 minutes in the freezer) whip the cream and cornstarch until stiff peaks. In a separate bowl, mix all the other ingredients and then gently fold the two together and the texture is wonderful. I have a cheap hand mixer only and that worked to form stiff peaks fairly quickly for me because it was so cold. In the end, using a taste test, I actually only used 1 1/2 cups of the heavy cream (yeah, saved some calories) but it still tasted excellent. I paired with Heavenly Angel Food Cake (from this site) and made a layer in the middle with frosting and strawberries and then topped with more frosting and berries. My nieces were delighted with their birthday treat!
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Heavenly Angel Food Cake

Reviewed: Jul. 10, 2010
Excellent!! I mean really good! I followed the directions except I subbed out the almond extract for a strawberry extract as it was for strawberry cake. I frosted with Sturdy Whipped Cream Frosting (from this site) and used strawberry in place of almond there too then added fresh strawberries. My nieces were DELIGHTED with their special birthday cake! I wondered, while making it, if it was worth all this work (as I have a very slow mixer for whipping) but I must say, it absolutely was worth every minute of work! Also used a bottle to cool cake (like video from this site). Best ever! Will make this with many other toppings for sure.
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Whole Wheat Chocolate Banana Bread

Reviewed: Aug. 19, 2009
I made this today and it's really good. I only changed a few things (some to make it healthier and some that probably took that away). I added 1/2 tsp of oil and swapped to olive oil (omega 9 - much healthier) because I freeze sometimes and lower oil gets dry. I also used half the sugar and used brown as there are a few more nutrients there and subbed out the rest with a tsp of stevia extract. Finally I added 1/4 cup pecans and 1/4 cup chocolate chips into the bread and on top of the loaf I sprinkled 2 tablespoons white sugar (only use of it) and sprinkled a few chocolate chips (not many) for appearance sake mostly. It turned out wonderfully and will present in a way that my church people (that are not healthy eaters) will like it. (I've discovered if you want them to eat healthy, put all the sugar on the outside!). The only thing I will do differently next time is add maybe a little more banana (I used frozen and it was in chunks so I don't think I got the full "three" it called for) and possibly a tablespoon of applesauce to keep it moist but it was so good that my daughter kept saying, "Are you sure it's healthy?". I may also lose the nutmeg next time but I'm thrilled with the antioxident power of this bread...all that dark chocolate with little fat and sugar - wow! Thanks for this recipe and I'm so glad you posted it. No one will know this is a healthy bread.
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Low Sugar Strawberry Rhubarb Crunch

Reviewed: Jun. 18, 2009
Loved this recipe! Especially loved the topping but I did make a few changes for health reasons. I didn't use the honey (as once you heat honey it's no better for health) so in the recipe I subbed it with 2T. brown sugar (still sugar but a few more nutrients) and a teaspoon of pure stevia extract to sweeten and some cinnamon (1 t.) to help metabolize the sugar I did use and I, too, added cornstarch but I added 3 T. because I can my applesauce in full cup measures and I used 3/4 cup for the topping so I tossed in the last 1/4 with the rhubarb mix. The topping is where I really struck gold. I made twice the recipe so I used 3 cups of rolled oats, 3/4 cup packed brown sugar, 2 t. pure stevia extract, 3/4 cup applesauce and 1 T. cinnamon. I used NO butter at all. It was sticky but when dropped by small pieces onto the strawberry/rhubarb mixture and then sprayed with three coats of natural butter spray and baked, it made a sweet and delightful crumb topping with very low sugar and tons of health. I was thrilled with this topping and will use it for apple and other fruit bakes as well. Thank you so much for this idea!
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Sweet and Spicy Sweet Potatoes

Reviewed: Jun. 10, 2009
Loved this recipe! I made just a few changes, mostly for health. I subbed out half the olive oil for apple juice concentrate, which provided moisture and flavor for much fewer calories (I'm a big fan of olive oil but it's very fattening so half was great). I also omitted poultry seasoning but equally subbed with cinnamon (helps metabolize those sugars) and I stuck with the original sugar level but did add 1/2 tsp of pure stevia extract for sweetness. I also had to cut down the paprika some because I was using a Spanish hot smoked paprika and though I love hot, I thought with the cayenne, it may be a little too hot. I kept the ratios the same for all the toppings except swapping the poultry for cinnamon and cutting the paprika in half. Then I coated the tatos in the olive oil/apple juice concentrate and spread a layer and sprayed with a natural butter flavor topping and sprinkled the topping on that layer and added another layer and did the same until I had them all coated (I made for 16 servings so it was a few layers). I also used a few Russet potatoes with all the sweet potatoes as I had three little ones that were going to go soft. The end result was a slightly sweet, spicy and very healthy tato dish. Fairly low calorie, quite respectable as a main dish and quite filling with a giant spinach salad. I also diced the potatoes and left all skins on as they are necessary for the fiber and nutrients and I roasted for 15 minutes, stirred and roasted another 10 and they
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Apple Coleslaw

Reviewed: May 13, 2009
I LOVE this idea but I did a few modifications and I'm not sure it's even the same recipe anymore. I kept the ratio of cabbage, carrot and green apple but to keep the apple from turning brown I put it through the food processor with three cubes of pineapple juice (I freeze things like that in ice cube trays so they are always on hand). I swapped the white vinegar for cider vinegar and added a few tsp of lemon juice as well. I did not use honey (though I'm a big fan of raw honey) as I've had trouble in the past with a strange taste when mixing honey and fresh veggies or fruits so I kept the brown sugar and added in 1/2 tsp pure stevia extract (I use this in place of most sugar) and a tablespoon of apple juice concentrate to sweeten some more because it wasn't sweet enough. I also upped the mayo a bit because it wasn't "creamy" enough for me but I used a low fat type with olive oil for health reasons. I did add the salt and pepper though I was actually worried about that and finally, I tossed in some raisins (1/2 cup or so) and I couldn't stop eating it! Neither could my youngin! The apple really helps and the pineapple juice should not be optional. Next time I will try it with the stated amount of mayo and some silken tofu for extra protein and lower fat.
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