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Double Chocolate Cherry Muffins

Reviewed: Jun. 28, 2012
Oh My Goodness! These are amazing! I mixed all the dry ingredients together along with the chocolate chips as another reviewer recommended, and mixed the cherries into the wet, then folded them all together. Baked at 350 degrees for 22 minutes. Made 24 regular size muffins that were sweet and moist. I served them to my kids for breakfast, and my son said, "Mommy! Wow! Dessert for breakfast!" And he is right. Slap some frosting or ganache on these, and you could serve them as cupcakes. They are that good. :)
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3 users found this review helpful

Slow Cooker Ham

Reviewed: Mar. 26, 2012
Excellent recipe. I've made this three times now. I give it four stars only because I had to make some adjustments. I find that since most hams are fully cooked, you only need a few hours for this recipe. Not nearly as long as the recipe calls for. If I hadn't checked my ham, it would have been all dried out. I put ALL the brown sugar on top of the ham. I followed the recipe and put the brown sugar in the bottom the first time I did this, and the bottom couple of inches of the ham were a little too doused in brown sugar. It saturates the meat, and tastes kind of funky. Also, I put a double layer of aluminum foil over the entire crock pot container, and put the lid down on top of it to reflect heat back down to the top portion of the ham. With the changes I made, this was an excellent way to free up oven space for holiday dinners.
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26 users found this review helpful

Breakfast Pies

Reviewed: Nov. 17, 2011
Wow! So yummy! I don't get the bad reviews AT ALL! Please note that if you buy the size can of biscuits she calls for (12 oz), they will be the right size. I did spray the muffin cups before putting the biscuit dough in. I used about a tablespoon of egg mixture in each of the pies. They did not spill over and turned out perfect.
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2 users found this review helpful

Peanut Butter Crunch Bars

Reviewed: Apr. 19, 2011
Delish! The kids loved these. Please not that the recipe calls for ALL NATURAL PEANUT BUTTER, i.e. UNSWEETENED peanut butter. That is why all the sugar is called for. If you are going to make these with regular peanut butter...well, just don't, because the powdered sugar makes the whole thing thicker, so if you leave some out you will change up the consistency. Just pick up a jar of the natural peanut butter, and you will be fine. :)
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5 users found this review helpful

Fluffy French Toast

Reviewed: Mar. 21, 2011
This did make for fluffier french toast, but I like mine sweeter, so next time I will be doubling the sugar. Here is my handy tip for making the absolutely fluffiest french toast. Cook your french toast in a skillet with a lid. After dropping the french toast in the skillet, cover with the lid for a couple of minutes until the first side is brown. Uncover to flip. Then recover to cook the remaining side. This turns your frying pan into a mini "oven", so the french toast essentially "bakes" in the pan. If you don't have a skillet with a cover, make it on your griddle, and cover it with a metal bowl. This will have a similar effect.
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9 users found this review helpful

Chocolate Chip Dream

Reviewed: Mar. 6, 2011
These were SO GOOD! I had some trouble getting them out of the pan. Next time I will spray the foil I lined the pan with with nonstick spray, but even with that issue they were so good, I still give them a five star rating. They remind me of "Cherry Mash" candy if anyone has had that before. YUMMY!
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0 users found this review helpful

Lentil Soup

Reviewed: Mar. 6, 2011
This was delish! I made it with chicken broth, and left out the spinach (as my hubby hates it), but otherwise followed the recipe exactly. I served it over Onion Rice (recipe on this site). All of my kids gobbled it up, and my three year old even asked for it the next day for lunch! Yummy!
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0 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 6, 2011
These were delicious! I made them almost exactly to recipe except I added a couple of teaspoons of cinnamon because oatmeal cookies just taste better with it to me. I did chill the dough for an hour or so before baking. I did not have any issues with the cookies spreading out thin. And do make sure you let them cool on the sheets as the recipe tells you to do. It makes the difference between beautiful chewy cookies, and a crumbled mess.
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1 user found this review helpful

Tuna Noodle Casserole

Reviewed: Mar. 6, 2011
I rarely rate recipes so low, and I love tuna noodle casserole, but this was NOT good. I normally make the kids eat everything on their plate if they want dessert (no room for dinner, no room for dessert is my motto), but I just couldn't do it. I couldn't finish it, so I couldn't bring myself to make them finish it, too. Threw away what was left.
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2 users found this review helpful

Onion Rice

Reviewed: Mar. 6, 2011
Loved, loved, loved this! I served this with lentil soup, and it was the perfect accompaniment. I made it with chicken broth as the liquid, and thought it would need the lentils because it would be too bland. Nothing could be further from the truth. The rice could stand easily on its own, and I found myself stealing bites on multiple occasions while waiting for the lentil soup to finish cooking. Truly delish!
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1 user found this review helpful

Strawberry-Cream Cheese Pastries from Pillsbury.com

Reviewed: Mar. 6, 2011
Awesome! I made these for our sunday school class, and they loved them. Everyone was so surprised to find out that the secret ingredient was fruit roll ups. the prep time takes a little longer than the recipe states. It took me almost 20 minutes just to unroll the fruit roll ups, and that is supposed to be the total prep time. But still a wonderful recipe.
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1 user found this review helpful

Red Velvet Cupcakes

Reviewed: Jan. 25, 2011
These are delicious! I made these for my husband because Red Velvet is his favorite kind of cake. He gobbled them up! Even I, who frankly in the past would have said I hated red velvet, loved them! The chocolate flavor really combats the bitter taste you can sometimes get when you put that much red food coloring into a recipe. I'll definitely be making these again.
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2 users found this review helpful

Easy Mini Quiches

Reviewed: Jan. 25, 2011
While these were quite tasty, they are NOT quiches by any stretch. They would better be described as what you would get if a biscuit and a quiche had babies. Or a very eggy muffin. If I fix them again, it will not be to replace quiche.
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3 users found this review helpful

Blueberry Breakfast Sauce

Reviewed: Jan. 16, 2011
This was delicious! It was a little thick for my needs. I was using it in place of syrup on waffles, but even still the flavor was absolutely wonderful. My husband assumed I had used it all on the first servings for the family of waffles, and was SO disappointed when he realized he had settled for regular syrup when blueberry sauce was still left. Very strong, pure blueberry flavor. Next time I'm going to add half again as much water just to make it a little more "saucy".
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4 users found this review helpful

Grands!® Cinnamon Pull-Apart Bread from Pillsbury.com

Reviewed: Jan. 10, 2011
This was excellent, and my kids LOVED it! Easy to prep, and the butter and brown sugar made an excellent caramel sauce when I plated it. I may pour the 1/2 of the sauce over halfway through putting the pieces in next time, with the rest put on top, so more pieces get the yummy caramel on them.
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0 users found this review helpful

Orange Blueberry Muffins

Reviewed: Dec. 16, 2010
I didn't really care for these. Although they were edible, they had an odd texture - kind of crumbly and cookie like. My kids who normally gobble up this type of baked good, ate one, then refused to eat more, so now I have over a dozen muffins that will probably go into the trash.
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0 users found this review helpful

Zucchini Brownies

Reviewed: Dec. 5, 2010
These are delish! I followed the recipe exactly, and they turned out chocolately and chewy. Don't be intimidated by the prebaked batter's consistency. I will be VERY thick, and you'll have to use a spatula to spread it into the pan, but the zucchini releases just the right amount of moisture as they bake. DON'T add an egg! The recipe doesn't need it.
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3 users found this review helpful

Mini Pumpkin Butterscotch Muffins

Reviewed: Nov. 21, 2010
These have an amazing flavor. Unfortunately, they do not hold together. I had to bake them almost twice as long as the recipe called for, and then, they fell apart when I tried to pull them out of the pan. Even leaving them in the pan to cool a bit didn't help. I could blame it on the size, but I made them half mini muffins and half regular size. Even with a bigger size, they still fell apart. Next time, I'm going to add the spices/butterscotch chips to another pumpkin muffin recipe.
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4 users found this review helpful

Strawberry Granola Squares

Reviewed: Nov. 13, 2010
These were delish! I was looking for a recipe to use up some granola in the pantry, and this fit the bill. My husband and boys gobbled them up. Tip for neater bars - I lined the dish with aluminum foil, and then sprayed the foil with nonstick spray. Let them cool in the pan, and then lifted them out of the pan with the foil, and cut on a flat surface. Next times I'm going to double the recipe.
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3 users found this review helpful

Pumpkin Waffles with Apple Cider Syrup

Reviewed: Nov. 13, 2010
So yummy! I made these for my husband and kids for breakfast, and they loved them. I will say that the servings listed must be for teenage boys, because this recipe made a LOT of waffles. I doubled it, so I would have a few extra to put in the freezer, and ended up with 12 waffles left over. Good thing my boys loved them! Do make the syrup, it is LOVELY poured over the waffles, and really makes the dish.
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