KelliCooks Profile - (1874623)

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Recipe Reviews 13 reviews
Caramelized Red Bell Peppers and Onions
I don't use wine, but I know that plain peppers are not that well received here, even if I add basil, salt and pepper. So I used 1/8th cup balsamic vinegar and 1/8 cup chicken broth. It was so delicious I ate the leftovers for breakfast the next day. I had leftovers, since I quadrupled the recipe for my big family. You could also use grape juice plus 1 tsp. of vinegar too.

1 user found this review helpful
Reviewed On: Jun. 14, 2014
Brown Sugar Brownies
I doubled the recipe, omitting salt altogether. Iam trying to use only what I had in my pantry, so it was 1/2 part whole wheat flour, 1/2 part white flour, I used powdered eggs and water as appropriate for reconstituting, doubled the vanilla extract and baked in an 11x7 " pan. I used the 1/2 cup of walnuts I had on hand. I drizzled with a little bit of leftover homemade chocolate frosting, and these were quite the hit. Yummy and quick to make too.

5 users found this review helpful
Reviewed On: Nov. 19, 2011
Oatmeal Chocolate Chip Pie
I revised the recipe - because as it is you very well may not be successful. I changed the flour to 1/2 cup down from 1 cup. Decrease the white sugar by half down to 1/3 cup and add 2/3 cup of brown sugar. Increases flavor and gooeyness. Increased butter by 1/4 cup up to a 3/4 cup. Keeps the pie moist. 1/4 tsp. of vanilla is absurd, I put in 1 Tablespoon. To keep the oatmeal as a texture, increased the oats to 3/4 cup of long cooking rolled oats (up 1/4 cup from recipe). If using quick oats, leave it at 1/2 cup (slime factor). Since I was rewriting the whole recipe, I used an entire cup (up 1/3 cup) of chocolate chips. I baked it at 325* for 45 minutes, where it was still a bit wet in the middle, but the edges were firm and browning. 25 minutes is just a sloppy raw egg filled mess. You want to cook it long enough to get mostly done, but not hard like a crispy cookie. Chilling firms the filling to be similar to a firm pecan pie. Then I cooled it for cutting purposes, and it held its shape, tasted great, and had some fiber in it. I used white whole wheat flour - so it had both oat and wheat whole grain along with that yummy chocolate chip oatmeal cookie flavor. It was a smash hit with my family of 8.

9 users found this review helpful
Reviewed On: Jan. 16, 2011
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