Kathy M Recipe Reviews (Pg. 1) - Allrecipes.com (18510762)

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Kathy M

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Little Mickey's Favorite Cheesecake

Reviewed: Apr. 7, 2007
I made this for my fiance's fifteen year-old son's birthday. He's quite a picky eater and doesn't like cakes or pies, but he loves Reese's Cups, so I thought I could win him over with this. I used others' suggestions and substituted chopped peanut butter cups for the chocolate chips, used chocolate graham crackers for the crust, and I didn't put the pan in a water bath, but did put a 13 x 9 pan of water directly below it in the oven. I also put a thin layer of melted chocolate over the top of it and sprinkled on a few more chopped peanut butter cups. The birthday boy ate it, but didn't seem blown away by it (it had that slight tang that cheesecake's often have, and I think that probably didn't sit well with him)...however, my fiance loved it so much he nearly ate the entire thing over a period of four days, and now he's begging that I make it for his birthday, too! Personally, I enjoyed it but think I'd like it better if it had been a chocolate cheesecake with peanut butter added and a peanut butter glaze on top, so I'll probably try combining this recipe with a chocolate cheesecake one when I make it for my fiance.
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1 user found this review helpful

Early Times Mint Julep Recipe

Reviewed: May 5, 2007
This is the only way to make simple syrup! I didn't have quite enough time to let the syrup and mint sit overnight, but it was still quite tasty!
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7 users found this review helpful

Mint Juleps

Reviewed: May 5, 2007
In a pinch, this method of making the syrup will do, but I've found it's much better if you can only bruise the mint leaves (rather than chopping them)--they're much easier to remove from the syrup, and the flavor still infuses well. Also, the mint is a bit better if you can let the syrup rest overnight with the mint in it (covered in the fridge).
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328 users found this review helpful

Run For The Roses Pie I

Reviewed: May 5, 2007
This was the recipe I was looking for--remembered "Derby Pie" from my youth in KY as being like this, but the recipes I've always found have been more like a chocolate chip cookie and less like a pecan pie in consistency. This one was really good, but I did need to cook it a bit longer to keep it from being too runny. I would probably also reduce the amount of chocolate chips by about 1/4.
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4 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Jun. 9, 2007
This was FABULOUS!! I'll definitely be making it again. I'm not a big sweet potato fan--especially not for the recipes that have marshmallow in them--so I wasn't sure how I'd feel about this one, but it was really yummy and was a huge hit with the whole family!
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1 user found this review helpful

Libby's® Pumpkin Cranberry Bread

Reviewed: Dec. 18, 2009
I only gave this 4 stars because I tweaked the recipe. The bread is perfectly moist and spiced. I took it to work, and everyone loved it! Here's how I tweaked the recipe: I added 1 cup of chopped pecans, 1 tsp. of grated orange peel and an extra 1/2 c. of fresh cranberries...but I could've added even a bit more. I also sliced all of the cranberries in half. I baked this in mini loaf pans, so I could give them as gifts, so the baking time was also reduced by about half. Will definitely make this recipe again!
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Brussels Sprouts in a Sherry Bacon Cream Sauce

Reviewed: Dec. 24, 2010
These were fantastic! I didn't change a thing with the recipe (which is unusual for me), and even the pickiest (non vegetable) eaters asked for seconds!
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5 users found this review helpful

Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Dec. 24, 2010
I used this glaze recipe with a stuffed pork loin recipe--it was really yummy!
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4 users found this review helpful

Cranberry Apple Stuffed Pork Loin

Reviewed: Dec. 24, 2010
I only gave this 4 stars because I didn't follow the recipe exactly (I added a cranberry glaze, also found on this site). The stuffing was excellent though, and I'll definitely do this again.
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6 users found this review helpful

Oven-Baked Caramel French Toast

Reviewed: Jan. 2, 2011
This was fantastic! Made it as directed--if you don't like too sweet of a breakfast, you can avoid making the additional sauce, but we all enjoyed the added caramel flavor.
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2 users found this review helpful

Apple Squares

Reviewed: Oct. 16, 2011
For dietary reasons, I made a lot of adjustments to this recipe, but the bars were quite tasty (and I credit that to the original recipe, and some suggestions of other reviewrs, not my changes). I doubled the recipe and used a 13x9 pan. Added 1/2 tsp of cinnamon instead of 1/4, only used 2 Tbsp butter, and added 1/4 c. applesauce and 1 small, mashed banana. Only used 1/4 c. of both brown and white sugar, per other reviewer's recommendations, and doubled the amount of apple. I did keep the topping amounts as noted, since I'd cut the sugar in the base recipe. These wen't over really well with the kids as well as adults! (Really loved eating them warmed, too.)
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1 user found this review helpful

Jen's Fresh and Spicy Salsa

Reviewed: Feb. 11, 2012
Definitely needs ripe tomatoes! I made this for Superbowl, and tomatoes weren't in season at all. The salsa was still tasty, but just not as "fresh" and flavorful as it could've been with a higher quality tomato.
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2 users found this review helpful

Overnight Blueberry French Toast

Reviewed: Jan. 3, 2014
This was a total hit for our Christmas brunch! I actually didn't expect the kids to like it because they aren't big on blueberries--but they came back for seconds. Used thawed, fresh Maine blueberries (which I'd frozen myself)...so much better than the big grocery blueberries--if you can get them, use them! (Wyman's frozen blueberries are also Maine berries, if you can't get them fresh yourself.) I did take some of the suggestions of others and reduced to 10 eggs, dusted with cinnamon and fresh grated nutmeg before refrigerating, and whipped the cream cheese with a tiny bit of milk and about 1/4 c. of powdered sugar so it would spread a little easier. Definitely need to press the bread into the liquid mix before letting it sit overnight, so it gets well sopped up. Served the syrup on the side, but it's definitely what makes this dish special, so don't forgo it altogether! This will stay on our rotation for a long, long time!
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Downeast Maine Pumpkin Bread

Reviewed: Jan. 3, 2014
BEST pumpkin bread recipe EVER...and I've made a lot of them. Don't forget to scoop the flour out of the storage container with a spoon into your measuring cups and/or to sift the ingredients...it's what keeps the bread from being too dense. I did play with the spices a bit too...like to have allspice, cinnamon, nutmeg, and ginger.
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Cheesy Ham and Hash Brown Casserole

Reviewed: Jan. 3, 2014
SO easy and delicious! Took it to work for a holiday breakfast, and then made it for our family Christmas brunch, too. Was a huge hit for both groups. I did make some changes--the recipe is very forgiving, so you can easily make adjustments each time you make it, to change it up a bit. This time, I added spicy Italian sausage (crumbled and cooked before adding to casserole), about 1/2 tsp dry mustard, and 2 Tbsp Worcestershire Sauce. Also used freshly grated Parmesan Reggiano--makes a huge difference in flavor compared to the canned or any pre-grated Parmesan (even though seemingly expensive for a block, it goes a long way and is worth the difference). Also listened to previous reviewers recommendations to be sure to use the Cream of Potato soup, not another flavor--definitely agree that this makes a big difference, too. Could certainly use other creamed soups in a pinch (have used both celery and chicken in the past), but potato is the best.
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3 users found this review helpful

 
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