KerryT Recipe Reviews (Pg. 1) - Allrecipes.com (18694236)

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Persimmon Pudding

Reviewed: Nov. 6, 2005
This is the same recipe that has been in our family for 130 years -- with just one change. If you stir the pudding every 15 minutes while baking, you won't get a crusty top, and it will be less cake-like and more like a true pudding. Very rich, so we just top with vanilla ice cream or whipped cream. Its also delicious cold.
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Sweet, Salty, Spicy Party Nuts

Reviewed: Apr. 1, 2014
I decided to try this because I had a bag of raw almonds I needed to use up. I roasted them first. I love the seasoning, and I thought it could have had a bit more kick - but the balance of sweet and salty is perfect. Step 5 is a bit confusing - he mentions stirring the nuts to coat but they were already coated in the bowl. Spray the aluminum foil - that's important. And these will dry and stop being gooey as they cool. Stir every few minutes as it cools so the nuts separate. I had to extend the cooking time on mine to 20 minutes. I will make these for my next party! And what a great Christmas gift!
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Yellow Squash Casserole

Reviewed: Jul. 8, 2012
I read the recipe online then went to the kitchen to make it - of course I forgot the directions, and I put milk in the crumb/cheese mixture. Ended up having a batter-like topping, but it was still wonderful - hubby flipped! I printed the recipe out so I can do it right next time :)
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Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Dec. 20, 2011
Had this at a Christmas party tonight. As old as this recipe is, I had never tasted one. OMG - it is superb! I am a sucker for anything cream cheese! Now I want to make one!
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2 users found this review helpful

Bodacious Broccoli Salad

Reviewed: Dec. 21, 2010
Since I am allergic to sunflower seeds, I never get to enjoy broccoli salad at gatherings. Finally I found someone who can live without them also! I'm making this for company on Christmas Eve so I will add dried cranberries! Thank you Cassandra!
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4 users found this review helpful

Carrot and Raisin Salad II

Reviewed: Dec. 5, 2010
My mom made this for years, but she didn't include the sour cream. I like the addition! I don't do sugar anymore so I used Splenda, and I had golden raisins, which I think are larger and sweeter. The recipe is great - will make it again, and often!
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Puppy Chow II

Reviewed: Jan. 1, 2009
This is a great snack at parties, and for those cold winter days when the kids get bored, its faster and easier than making cookies.
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Sausage Cheese Puffs

Reviewed: Jan. 1, 2009
I've made these for 30 years, and twice in the past two weeks for parties. They always disappear! I never cook the sausage first, nor do I add baking powder. I also use less water. be sure to use hot sausage and sharp cheddar - the flavor is much better. Make the balls no larger than a quarter and the sausage will cook fine.
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15 users found this review helpful

Crunchy Crab Salad

Reviewed: Mar. 21, 2008
This salad is excellent -- and so easy! The only things I changed were using imitation crabmeat, canned (drained) LeSeur peas instead of frozen, and I omitted the chow mein noodles to save on carbs. So I know I didn't sacrifice any flavor with my substitutions. The almonds and celery make it crunchy, and the curry powder and lemon juice add just the right zing. I like it for a light lunch with cottage cheese, and my husband loves it on crackers! I'm going to make this a lot this summer! Thanks for the great recipe!
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20 users found this review helpful
Photo by KerryT

Traditional Indiana Persimmon Pudding

Reviewed: Nov. 25, 2007
I'd like to clarify a couple of things about this recipe. I submitted this particular recipe, and to Beth, who made a comment, you are correct if you are going by the picture. I don't know where this picture came from, but its NOT my pudding! The picture looks like a cake. I wrote a long time ago to the webmaster to delete the photo because it is misleading. My grandmother's father, whose last name was Mitchell, was born and raised in Mitchell, Indiana. This recipe came from his family. I hope to get my own pudding photo uploaded to replace the one there now. Thanks :) -Kerry
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Banana Sour Cream Bread

Reviewed: Nov. 18, 2014
This recipe is almost PERFECT. The bread is very moist. It is a dense bread so slices like butter and isn't crumbly. I used pecans instead of walnuts, and I wanted a regular size loaf so I cut this recipe down to 1/3 and was the right size. I will make it again, but will cut the sugar down - it was a little on the sweet side. The sour cream is the secret!! Love it!
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2 users found this review helpful
Photo by KerryT

Million Dollar Cake

Reviewed: Sep. 1, 2007
I made this cake for tomorrow's company, but temtation gave in and hubby and I had to sample it tonight! This cake is outstanding! And it is aptly named! I made some healthy changes, albeit minor ones. I used 1/2 C. Splenda instead of XXX sugar; 1 C. applesauce in place of 1/3 C. oil; and cheesecake flavored pudding. I added a packet of unsweetened orange Kool-Aid to the icing. I always like the fillings in my cakes to be a bit different than the outer frosting. So I took 1/3 of the frosting and added 1/2 C. shredded coconut and 1/2 C. chopped maraschino cherries. I used this for the filling between layers, and it gave the middle of the cake a bit richer color. The Kool-Aid adds a nice tangy punch. Also, I pressed the juice from the pineapple through a colander, and discarded the juice. It wasn't needed at all. I chilled the frosting while baking the cake. We cut the cake straight from the fridge, and it was delicious. Very light and refreshing cake without the sugary sweetness of a traditional frosting. The cake itself is extremely moist. Sixteen ounces of whipped topping was too much, but 10 ounces was perfect (about a tub and a half.). Thank you Glenda for this great recipe! I will be making every summer! I put a picture of it in my profile.
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3 users found this review helpful
Photo by KerryT

Banana Cake Cookies

Reviewed: Jul. 31, 2015
It amuses me when someone rates a recipe then makes a laundry list of the things they changed. It does a disservice to the original submitter, IMO. I didn't change a thing about Robin's recipe, only that I drizzled the icing on top. And these are just as good without the icing, but it tends to fancy it up! These are very easy and tasty cookies. Not overly sweet. I am taking to a party tomorrow and I know they will get devoured! By the way, one cup of mashed bananas equaled three medium bananas. Thank you Robin!
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Cheese Dipping Sauce

Reviewed: Nov. 17, 2007
I needed a dipping sauce for pigs in a blanket and this recipe was perfect for that. I added 1 teaspoon Liquid Smoke for a hickory flavor. Now, to borrow a hint from Rachel Ray: the secret to smoothness is in the stirring. Stir the sauce in a figure 8 motion. I don't know what makes the difference (and neither did she) but it works. Mine was very creamy.
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71 users found this review helpful

Scalloped Corn

Reviewed: Dec. 9, 2005
I grew up loving my mom's scalloped corn, but this time I thought I would try another recipe. Carla's rendition intrigued me with her use of sour cream. It was so easy to prepare, and turned out great (my cooking time was a bit longer, plus I substituted sugar with Splenda). It is light and fluffy, and my husband and I loved it. I will always use this recipe from now on (sorry Mom!).
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The Best Slow Cooker Cream Corn

Reviewed: Dec. 14, 2012
We made this exactly per directions. It's so yummy, thick and rich! I would have to agree with another lady who didn't much care for the frozen corn - next time I will try canned or when in season straight off the cob. To my own serving I added just a touch of white pepper and I liked it better - so next time I will add 1/s teaspoon to the crock. I might make this next week again - ad some diced cooked red and green bell pepper for Christmas! Thanks for the great recipe :)
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1 user found this review helpful

Pecan Breaded Chicken Breasts

Reviewed: May 18, 2010
I thought this was exceptional! Hubby thought it was too sweet but it may be because I forgot the salt. I baked it instead of frying. This would also be an awesome way to prepare pork chops!
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Beau Monde™ Dip

Reviewed: Dec. 17, 2006
Very good dip! I chopped up dried beef and added it. Yummm!
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3 users found this review helpful

Cranberry Cream Cheese Bars

Reviewed: Dec. 1, 2012
I agree that this needs something. The crust is bland - maybe more sugar in it? I added 1/3 more cream cheese only because I wanted to use up what I had - and it was excellent filling. Definately need more cranberry -- I even thought this recipe would be delicious using strawberry preserves instead.
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Pickle Rolls

Reviewed: Sep. 22, 2009
I wasn't thrilled with this recipe the first time and they didn't all get eaten, so I 'upgraded' the next batch: I added Beau Monde spice, dried minced onion, and garlic salt to the cream cheese. I also used pastrami instead of ham. It helped to have a more pungent meat to complement the pickle. Be sure to blot pickles with paper towel beforehand, and when spreading cream cheese, extend all the way to the edges of the tortilla wrap so after slicing the roll will stay together.
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7 users found this review helpful

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