CHELLENE Recipe Reviews (Pg. 2) - Allrecipes.com (185364)

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Cream Cheese Squares

Reviewed: Jan. 3, 2009
I have been making these for years and always enjoy these. They are a hit with family and friends and they seem to get eaten very quickly. I've made it with and without the sugar/cinnamon mix and melted butter on top. I recommend always adding the butter and sugar/cinnamon. It takes this dessert to a whole different level.
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Stuffed Shells III

Reviewed: Jan. 3, 2009
I enjoyed the flavor of this recipe, although I feel it was a little light on the sauce. Mine was a bit dry. I think I will increase the amount of sauce next time. I was able to freeze these to use again though. They hold up well.
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2 users found this review helpful

Oatmeal Toffee Cookies

Reviewed: Dec. 23, 2008
I enjoyed this cookie. The taste was great although I wish it were a little more chewy. I had to improvise because I ran out of oats so I substituted with a breakfast muesli mix that had oats, barley, flax and dates. It was good, but I like the original recipe better. I had cut back on the toffee as another reviewer suggested. I doubled the batch but used one bag of chocolate-covered toffee bits. It was perfect and if I'm not mistaken, my cookie was the first to run out at the cookie exchange. That always makes the baker feel like it was a job well done. :-)
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Seven Layer Taco Dip

Reviewed: Dec. 7, 2008
Loved this. I made this for a recent Christmas party and it was delicious. Plus, I have friends who are vegetarians, so this is perfect for the non-meat-eaters. I did omit the lettuce as I heard someone else say that it wilts. And for those who like a little kick, adding a jalapeno with the green pepper would give it some nice heat. Thanks for the recipe.
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2 users found this review helpful

Cream Cheese Bars II

Reviewed: Nov. 13, 2008
This is one of my all time favorite desserts. It's so easy and so yummy. I like the finishing touch of melted butter and cinnamon/sugar on the top. It's best served slightly warm, but not too warm or the cream cheese oozes everywhere. If you like the flavor of cheesecake, but want a simpler, faster receipe, this is the one.
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2 users found this review helpful

Pumpkin Cookies VI

Reviewed: Oct. 8, 2007
This is one of my all time favorite cookies. I JUST made these and I couldn't stop eating them. I do agree that they need to be cooked a bit longer, closer to 12 minutes. The only adjustments I made was to omit the raisins and adding 2 TBSP of ground flax seed. I LOVE the flavor flax provides not to mention the added protein and other benefits. I think next time, I will try to make a healthier version using more oats and applesauce instead of oil. Thank you for sharing this recipe. I believe it will become a family tradition in my home.
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26 users found this review helpful

Baked Onion Dip I

Reviewed: Dec. 22, 2005
This is awesome. I was looking for the actual recipe of something my sister-in-law makes. However, she uses red onions instead of vidalia. Also, she mixes the ingredients, puts a dollop onto sliced french baguette bread and then bakes it. This solves the grease problem because the bread absorbs the oil and it makes the bread extra crunchy and tasty. YUM YUM YUM!
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4 users found this review helpful

My Chili

Reviewed: Nov. 21, 2005
This is a good, basic chili. Easy to make and tasty. If you're wanting to make something simple, start here and you can slowly start adding and experimenting to make it your own. My mom doesn't really like chili, but she enjoyed this. It makes a great topper to pasta also.
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2 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Nov. 14, 2005
First, I have to say that this recipe was very good. But I think a few changes need to be made to make it a five star recipe. The almond extract with the dark chocolate just doesn't do it for me. I think the combination doesn't fit well. Almond and vanilla or lighter flavors seem a better match. I think next time I will substitute either vanilla extract or a coffee liquor. The next suggestion would be to use chocolate chunks. Some reviewers thought mini chips would be better. I disagree. The reason being, when the cake is warmed up, the chips turn into goo and it makes the cake so much better. And the last thing. This is one of those cakes that needs to be served warm. When it's eaten cool, it doesn't have the same chocolatey impact. But warming individual slices really does the trick for this recipe. (And I added some Cool Whip on top. YUM!) Others mentioned greasing the pan well. This is a must. I had no problems with the cake sticking. And I did choose to let it cool a little longer than 10 minutes before I transferred it to a wire rack. Overall this was very good, but a few changes will take this cake over the top.
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5 users found this review helpful

Graham Streusel Coffee Cake

Reviewed: May 10, 2004
Excellent! This is so good. I made this Mother's Day weekend. When I started eating it, I couldn't believe how good it was. Moist, tasty and just delicious. I took some to my mom and she thought it was great. She didn't think I made it, but rather that it was store bought because it was so good. I will definitely be making this again. I think the only change I made was that I used pecans instead of walnuts. It was perfect. Thanks for the recipe.
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1 user found this review helpful

Chocolate Cherry Cake III

Reviewed: Nov. 17, 2003
I have to give this recipe five stars for several reasons. #1: It exceeded my expectations. I was not expecting to like this cake very much because it contains cherry filling and I don't really care for cherry fillings in cakes or pies. However, I made this recipe for my husband. #2: This cake was so moist, it was just wonderful. After I mixed the ingredients, I thought it looked a little thick. So I added about 14 cup of milk to the mix. #3: This cake reminded me a bit of Texas sheet cake. But the cake has such a great texture. It's soft, almost chewy, yet moist. If you are looking for a mix that actually has a separate filling, then this is not for you. The filling becomes part of the batter which is unique. You can't really even tell there's cherry filling in it. For someone who doesn't like cherry filling, I REALLY enjoyed this cake. I was pleasantly surprised and I'll probably be making it again.
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1 user found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Oct. 11, 2003
This recipe was okay. The presentation was nice, but the cinnamon tortillas did not come out very crispy. There were a little more chewy which I didn't care for. The fruit salsa was okay but I just wasn't crazy about it. Maybe all the flavors mixed together were too much.
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Chai Tea Mix

Reviewed: Sep. 26, 2003
I made this mix with most of the ingredients listed minus the cardamom. That's a bit expensive. However, I may need to try it sometime because the mix, although very good, seems to be missing something. I just wish it was a little more creamy and frothy like the "famous bread company" Chai Tea. I added a little pumpkin pie spice and nutmeg and pepper. My husband loves it and put it in his coffee for a real jolt. I also used Splenda instead of sugar. I used about a cup and a half of it and it's sweet, but I have a sweet tooth and would like it to be a touch sweeter. I'll probably go for the full two cups of sweetener next time. Thank for the recipe. I think it's a keeper.
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8 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 13, 2003
Delicious! I made this recipe for six adults and everyone seemed to really enjoy it. As a matter of fact, my husband said I could make it for him ANYTIME! I did do a couple of specific things: 1). I seasoned my chuck roast with salt, pepper and Lawry's. Then I seared it before putting it into the slow cooker for about nine hours. I think the seasoning and searing helped in sealing the flavor and juices. 2). I used the McCormick Pot Roast seasoning packet instead of onion soup mix. And I added some minced garlic. The meat was so tender and tasty. I just wished I would have made more. The recipe calls for between 4 and 5 pounds of beef. But it REALLY shrinks down. I should have used closer to 6 or 6.5 pounds. It still was delicious. Thanks for the great recipe Brenda.
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27 users found this review helpful

Pumpkin Crunch Cake

Reviewed: Dec. 4, 2002
This recipe was good but not GREAT! My mom liked it because I made it a little less sweet. It just seemed to be missing something, but I can't quite but my finger on it. Oh well. Thanks anyway.
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1 user found this review helpful

Mandarin Almond Salad

Reviewed: Nov. 24, 2002
AWESOME!! This salad rocks! If you like sweet, it's for you. I added some dried cranberries to it (about 1 cup to 1.5 cups would be good). The almonds really add a nice flavor, just don't overcook them. Thanks, Bonnie. I'm sure I'll be making this again.
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4 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 10, 2002
I have to admit I was a bit disappointed by this recipe. I know it has received a lot of ratings, but I like a really chewy cookie and this was not it. It tasted alright, but I thought it was a little dry. I don't know exactly what the pudding mix does for it. So if you're looking for not just a soft cookie, but a chewy cookie, I don't think this recipe is for you.
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22 users found this review helpful

Italian Sausage Dip

Reviewed: Nov. 8, 2002
This was a very good recipe. I didn't want anything spicy so I omitted the chiles and I used regular sausage instead of Italian. I wanted a little something with sweetness so I think adding 1/4 cup of cocktail would be awesome in this recipe. I made it for a scrapbook party and it was a hit. I had the recipe printed out and I had to give it away that night because someone wanted the recipe. I'll most likely be making this again. Thank you.
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16 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Nov. 1, 2002
This is a DEFINITE keeper. So delicious and wonderful texture. It is a litte sweet (and I have a sweet tooth). I didn't even use the full amount of brown sugar. I took a touch out. So some of you may want to cut the brown sugar in half. I really enjoyed the flavor of this recipe. The use of ginger is unique, but it's not an ingredient you can readily identify. I think that maybe using the saltine crackers adds a special flavor that you can't get with the use of plain bread crumbs. My husband LOVED this recipe and I'm pretty sure we'll be making it again. Thank you.
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Baked Dijon Salmon

Reviewed: Oct. 2, 2002
This recipes was absolutely excellent. I like fish and normally I think salmon is just okay. But the ingredients in this recipes really made all the right flavors pop out. I much enjoyed the honey/Dijon mixture. The fish was cooked just right. DELICIOUS! I would definitely make this again. Thanks Arnie.
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3 users found this review helpful

Displaying results 21-40 (of 50) reviews
 
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