Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (18439787)

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German Chocolate Cake Cookies

Reviewed: Jun. 12, 2006
These Came Out great, and my little sister loved them! I used devils food and chocolate frosting per her tastes. I made them very big, so next time I will roll out the dough and make mini cookie sandwiches. I will also try lemon cake with lemon icing
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19 users found this review helpful
Photo by Kelly

Elisa's Famous Fudge

Reviewed: Jun. 18, 2006
I changed the recipe a little bit. I used 2 cups mini marshmallows and 2 cups bittersweet chocolate but omitted the nuts. This was my first try at fudge and I was very impressed by the simplicity of the recipe. Measure out all of your ingredients before hand so that you can quickly mix in the chocolate, vanilla and marshmallow. Make sure that you let it set completely before cuting into squares. Will use this recipe again!
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30 users found this review helpful

Cream Cheese Bars II

Reviewed: Jun. 19, 2006
My Mom has been making these for a long time, and I have since been coming up with ways to reinvent. They truly are wonderful. I omit the egg yolk because I think it tastes better without it. My Number One suggestion is to wait for the bars to cool completely before cutting. You will get cleaner bars and no oozing. Love this recipe!
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16 users found this review helpful

Absolutely the Best Chocolate Chip Cookies

Reviewed: Jun. 19, 2006
Mine also didn't turn out like the photo, but maybe because I made a few ingredient switches. I was out of brown sugar, so i used light (which probably did it). I also used regular vanilla, and dark chocolate chips. They were a little crunchier than i would have liked, but were eaten quickly at work. I am going to keep looking for mexican vanilla, though and try this again! Thanks
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0 users found this review helpful
Photo by Kelly

Angel Food Cupcakes

Reviewed: Jun. 22, 2006
I give this recipe 3 stars only because it didn't give me a lot to work with. I used betty crocker angel food mix, and the box had a cupcake recipe on the side. For starters, this recipe was very vague. The box says to beat together the mix with 1 1/4 cups COLD water. I filled the cups 3/4 full and they came out fine. My first batch was a lot smaller because i didnt want the cupcakes to overflow. The box also says to keep the batter refridgerated between baking. I baked for about 14 minutes until the tops were golden. It made about 30 good sized cup cakes for me. I frosted with coolwhip. A lot of variations can be made with this recipe - Use could add mandarin orange segments and substitute half the water for the liguid in the can. You could add many extracts and food coloring to create a tie-dye effect.
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57 users found this review helpful

Easy Mint Chocolate Chip Ice Cream

Reviewed: Jun. 22, 2006
I made this ice cream and it came out very well. Tasted and smelled just like store bought mint ice cream. I used food coloring and made it mint green as well. this was my first try and ice cream and i had trouble with the chips sticking to the bottom. I did try stirring every 20 minutes or so but the chips weren't swirled throughout. Good recipe and instructions but i don't think icecream is my strongpoint. *** I recently retried this recipe using an ice cream maker and it came out perfectly.
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3 users found this review helpful
Photo by Kelly

Cake Mix Cookies IV

Reviewed: Jun. 29, 2006
I love this recipe. It is also on the side of the pillsbury funfetti box. I used 1/3 cup of oil as directed by the box, but it still came out great. I left them in for eight minutes and they came out perfect. I roll half of the dough into little balls and the other half I used a fork to criss-cross the top of the cookies. They smell wonderful and taste better!
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1 user found this review helpful

Coffee Flavored Fruit Dip

Reviewed: Jul. 1, 2006
I have been looking for a great fruit dip recipe for some time and this was awesome! I did half the recipe though, because It was just for two people. As read in other reviews, it is super important to let the ingredients soften. After cutting the ingredients in half, I ended up only using two tablespoons Kahlua and one tablespoon milk. This dip is a lot thicker than other dips I have tried, but you can change the consistency by adding more milk or cool whip. I am going to keep looking for the perfect fruit dip, but this one is definetly a keeper. As for the ingredients I used fat free cool whip, reduced fat sour cream and full fat cream cheese.
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31 users found this review helpful

Fruit Pizza I

Reviewed: Jul. 5, 2006
My Mom has been making this recipe for years! We usually use store bought sugar cookie dough. We slice into circles and line them up in the pan. We use powdered sugar over regular sugar, which takes away some of the sweetness.You could also substitute the vanilla for grand marnier, or maybe kahlua. For the fourth of july, we use blueberries and strawberries. For any other event, we just use fruit that is in season.
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11 users found this review helpful

Caramel Apple Dip

Reviewed: Jul. 7, 2006
This was a really good fruit dip recipe. I am in search of the perfect fruit dip, and this was definetely awesome. Make sure you dont keep the temperature on low because if it's too high, the caramel mixture will bubble and burn. I used reduced fat cream cheese and light brown sugar. I also added a teaspooon of vanilla. I was tempted to add Kahlua but I didn't think it would work as well. My Mom just loved this, and we have been making a bunch of different fruit dips recently. It tastes almost like the storebought dip, but lighter in color and with the consistency of yogurt. We ate it with apples, but I bet it would taste good as the cream filling of a cupcake or maybe on top of angelfood or sponge cake. Pretzels, graham crackers, peanut butter cookies could work as dippers too. As for the eight servings, that is really pushing it. I would say more like 3 if you are really hungry!
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4 users found this review helpful

Ice Cream Baked Potatoes

Reviewed: Jul. 7, 2006
You can also use cocoa powder instead of hot chocolate mix. I too used green sprinkles for chives and cut a slit in the top of the "potato" to expose the inside. On Martha Stewart, they used butter to make butter pats as well, and served with chocolate sauce.
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15 users found this review helpful
Photo by Kelly

Marshmallow Treats

Reviewed: Jul. 11, 2006
This is a very standard recipe, but definetly a good one! I usually use marshmallows over the creme. At easter, we use a lamb mold and fill it with the rice krispy mixture. One great tip is to wet your hands before transferring the rice crispy treats to the pan. it prevents a lot of sticking and mess. Use can also add 2/3 cup peanut butter to the melted butter and marshmallow. Yum!
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106 users found this review helpful
Photo by Kelly

Chocolate Covered Strawberries

Reviewed: Jul. 13, 2006
These came out great! I didn't use the styrofoam, but I did let them cool on walx paper. I used 3/4 bag of semi sweet chips and around 2 tablespoons of shortening. I also added a teaspoon of Kahlua once the chips had melted. Afterwards i put some white choclate and shortening in a ziplock and then microwaved it for about a minute. I let it cool and then did some criss cross designs with the white chocolate. I agree with a previous post - let the white chocolate cool before adding it to the other chocolate or else you will have a mess. In my opinion the microwvae works just as well, but you have to be patient. Check on it every 15 seconds and stir it so the chocolate doesn't burn.
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9 users found this review helpful

Easiest Eggplant

Reviewed: Jul. 14, 2006
My Mom's a big eggplant lover so I wanted to find a recipe that she might like. I reduce the bread crumbs to 1/4, added cornmeal parmesan and a few more spices. It smelled wonderful but the eggplant was a little dry. Next time I might let the eggplant marinate for a few hours before I bread and bake it. I forgot to add that I marinated it in Italian Dressing instead of mayo.
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5 users found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Jul. 27, 2006
These cookies came out very good. They don't look like any of the pcitures though. Everyone that tried them liked them, and they smell like peanut butter which is weird. I thought I blended the oatmeal into a powder, you could still see the oatmeal in the cookie. I chill the dough in the fridge before baking it so they don't spread that much. What i didn't like about this cookie was that it didn't fluff. It was very chewy and cracked on the top. Overall, pretty good, but I may retry this and blend the oatmeal more.
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 9, 2006
I was lookig for an oatmeal raisin cookie, and this one looked like a winner.it is very similar to quaker's oatmeal raisin cookie recipe, with the addition of cloves. I didn't use the cloves and I added a tad more baking soda, but i like puffy cookies. I also chilled the dough before baking it. I accidently greased my first batch, so they were very flat. the second batch was ungreased and they came out perfectly! They smell heavenly. I also sprinkle cinnamon sugar o them right out of the oven.
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3 users found this review helpful

Monster Cookies III

Reviewed: Sep. 16, 2006
I thought these cookies came out great. I didnt have a problem with flat cookies. mine were big and chunky. I chilled the dough overnight as well, and only baked for 12. didnt use flour either.
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2 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 2, 2006
These cookies were awesome. I made a few changes - i used black cherry jam and omitted the glaze. They were a perfect hoilday cookie!
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2 users found this review helpful

Taffy Apple Salad I

Reviewed: Dec. 6, 2006
I am not a big fan of taffy apple salad, but my mom is and asked me to print out a recipe for it. It same out really well and i didnt have any problems with seperating. I would also consider straining the egg and pineapple mixture after chilling it overnight and before adding it to the fruit and nut mixture. We normally add marshmallow and i didnt realize this recipe didnt include those until after i started. I just ended up folding them in after the cool whip. Overall, I would make this again.
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3 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Dec. 13, 2006
I used this recipe and it came out very well. Making candy scared me for some reason, but this was relatively easy and smelled amazing. First, I made sure i measure the ingredients beforehand. Second, I added vanilla right before I poured it into the pan. I also lined the pan with aluminum foil before I poured the toffee onto it. Make sure you press the nuts into the chocolate, or else they won't stay put. You can use whatever nuts you like. I used walnuts and toasted them beforehand.
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3 users found this review helpful

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