CHill Recipe Reviews (Pg. 1) - (18690000)

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Overnight Apple Cinnamon French Toast

Reviewed: Apr. 22, 2012
I made this for breakfast this morning and it was really good. I used blueberry pie filling and halved the recipe. I think next time though, I'd use fresh fruit - apples or blueberries or something - and skip the pie filling. With the butter and sugar in the bottom you really really don't need all the sugary syrupy stuff that goes with pie filling. If you must, you could likely bump up the brown sugar and butter if you're skipping the pie filling. I think fresh apples would be way better. Kids LOOOVED it as I made it though :) With fresh fruit, I'd give it a 6 ;) ****UPDATE**** As I suspected, WAY nicer with fresh apples even with the skins left on. I didn't even really up the butter and brown sugar in the bottom of the pan either, maybe just a smidge as I was measuring what was called for. So good!
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4 users found this review helpful

Oatmeal Raisin Cookies I

Reviewed: Oct. 22, 2011
I loooove these cookies!! The key is to not overbake them and you will have a lovely, tasty cookie that stays chewy inside! I usually make half of them with chocolate chips and the other half with raisins.
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 15, 2011
I think I've "rated" this recipe before but I wanted to share what I did today. These were by far the best cookies I've ever made as choc chip, so I started with this recipe as a base. I used white choc chips and instead of vanilla, I used 1 tsp of almond extract. I also used 1 tsp of butter flavouring because I use shortening in my cookies. Then I chilled them in the fridge for a bit, not long. I had some sliced almonds on hand that I wanted to use up, so I crushed them and pressed the cookies (each side) into those before baking. Absolute heaven for almond and white chocolate lovers!!!! They are delicious! I don't make them by 1/4 cups but just regular cookie size :)
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2 users found this review helpful

Praline Sweet Potatoes

Reviewed: Oct. 9, 2011
Everyone loved this recipe! Very very good. Easy to make up ahead and sprinkle the topping on just before you pop it in the oven. I cut the white sugar in half and you could even use less and it would still be very good. Used a scant cup of brown sugar for the topping and had some of that left. Everyone had seconds! YUM!!
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5 users found this review helpful

Grammy's Easy Blackberry Cobbler

Reviewed: Jul. 28, 2011
Loved this! I used a lemon cake mix because that's what I had here but the lemon added to it, I think. Super easy and very tasty! Will definitely make again and again!
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10 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Apr. 3, 2011
Great recipe, with a couple of tweaks. I had to add about an extra half cup of flour to make these more like cookie dough and not cake batter. They were quite thin, even for drop cookies. I noted that some had "rolled into balls" and I wondered In any event, they are yummy and I added some peppermint extract along with a little vanilla for "Mint Choc Choc Chip". Mmmmmmm!!!!
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Pumpkin Gingerbread

Reviewed: Nov. 27, 2010
I can't believe I haven't added my rating to this amazing bread recipe yet! Can't EVER get enough of it and I've shared it with many friends. Other than using 1/2 applesauce and 1/2 oil, I don't make any changes. I bake it at 325 for 75 minutes too and it comes out beautifully every time. Muffins or loaves and sometimes add raisins because I like raisins. Thanks so much for sharing this!
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Pickled Beets

Reviewed: Sep. 24, 2010
Ahhhhh LOVE it!!! This is exactly the same as my grandma's recipe!! I got some beets and came hunting for a recipe because I don't have Grandma's anymore. I"m sure this is exactly it. I have made them before but lost the recipe. I will NOT forget this time that 1/4 cup of whole cloves means spread out through all the jars and not 1/4 cup IN EACH I've learned a lot since then!
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11 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Apr. 19, 2010
These were fantastic! Made them exactly to the recipe and then I split the batter and added raisins to one half and chocolate chips to the other. Great! They stayed nice and chewy too!
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The Whole Jar of Peanut Butter Cookies

Reviewed: Jun. 28, 2009
OH.MY.GOD!!!! I have made a lot of cookies in my 45 years. These are hands down the best cookies I've ever made. I had to alter a little bit out of necessity, rather than desire. I don't keep butter and I don't like to use margarine in cookies, I use golden Crisco and butter flavouring. I also didn't have any vanilla (oops!) so I just used 2 tsp of butter flavour instead of 1 and 1. I used crunchy peanut butter because that's what I buy and didn't have any nuts anyhow. Finally, I added milk/white chocolate swirled chips because they taste good! They came out with almost a shortbread texture to them and were simply incredible! I will never use another PB cookie recipe!!! Thanks so much for posting it!
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Peanut Butter Banana Bread

Reviewed: Mar. 15, 2009
Delicious!!! I made this last night with 3 large bananas and about a cup of peanut butter. Used applesauce in place of the butter to reduce the fat and threw in about 1/2 cup of chocolate chips. I was going to add some vanilla but I forgot and it's fine anyway. Totally yummy today and you can really taste both flavours distinctly and they blend beautifully! Will most definitely make again and again!
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21 users found this review helpful

Penne with Chicken and Pesto

Reviewed: Feb. 17, 2008
Outstanding!! I love this recipe and have made it twice in a week now that I've found it. Delicious. It really needs a vegetable and I will add broccoli to it next time.
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1 user found this review helpful

Pumpkin Pie Bread

Reviewed: Dec. 4, 2006
I loved this, for the most part. I took others' suggestions, and used 1.5 cups of each white and brown sugar. Next time I'll only use 1 cup of each, as I found these really too sweet, and I never say that. I also put in raisins, because we love raisins, and a couple teaspoons of vanilla. YUMMY!
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Doubly Delicious Peanut Butter Cookies

Reviewed: Jan. 24, 2006
This is the most awesome PB cookie recipe! I usually make things right to the letter but this one I do cut back on the white sugar to 1/2 cup and I add chopped peanut pieces to it as well. TRES YUMMY!!!
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12 users found this review helpful

Pumpkin-Pine Cookies

Reviewed: Oct. 25, 2005
These are yummy! I only had 1 cup of pumpkin left (needed to use it up), so I used 1 cup of crushed pineapple with it. Still can't taste the pineapple that much, but they're nice and moist. Also, since the pineapple is juicier than pumpkin, I added 1/4 cup of flour. I used 1 cup of brown sugar instead of 1 1/2 of white, and since I don't like nuts in my cookies, I just left 'em out! I would add a bit more spice to them too. Love 'em though, and I will make them again! I love baking in the fall :)
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4 users found this review helpful

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