downeastdonna Profile - Allrecipes.com (18451006)

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downeastdonna


downeastdonna
 
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Member Since: Jul. 2006
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  • Waffles I
  • Waffles I  
    By: OneShyOfABunch
  • Kitchen Approved
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Recipe Reviews 4 reviews
Butternut Squash Soup II
Wonderful!!! I added diced garlic, I used one large sweet potato. I also finely chopped the celery, then during the last 10 minutes on simmer I added nutmeg, cayenne, and a pinch of curry as suggested by other reviewers. I blended right in the pan with wire type attachments since the normal ones made a mess, and I left it slightly lumpy. With a dollop of sour cream, it was wonderful! Will be a favorite!

1 user found this review helpful
Reviewed On: Dec. 18, 2012
Chicken Divan
Yummy!!! Husband had seconds and kept telling me how good it was. I did not have mushrooms or water chestnuts but did add steamed chopped celery. I used 12 ounces of cream of chicken and added about a cup of milk and 1/2 cup of Mayonnaise. I doubled the curry powder.

0 users found this review helpful
Reviewed On: Jun. 14, 2012
Peanut Butter Kiss Cookies
A bit sweet if you are expecting it to be like a regular peanut butter cookie. The cookies were real simple and fun to make. I used organic peanut butter. I added a Tablespoon of Olive oil since I guessed this recipe was made with regular peanut butter, most leading brands like Jiffy are less than 90 percent peanuts and rest is extra oils and sugar. The cookies were easy to form into balls, held up nice baking. I did do as others mentioned and split the sugar with brown sugar and a touch of confection sugar added up to make 1 cup, I think they would be fine either way though. Be careful pushing the kiss on top, if you push them into far the cookie may split up too much. It was a beautiful looking batch of cookies, my son likes them. They were too sugary for me, but if you like sweet treats than this is a nice and easy recipe. If I make them again, I will try the dark chocolate kisses, to make them a touch less sweet.

2 users found this review helpful
Reviewed On: Dec. 18, 2011
 
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