KELSEYANDTYLERSMOMMY Recipe Reviews (Pg. 1) - Allrecipes.com (18762702)

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Easy Homemade Pie Crust

Reviewed: Apr. 10, 2014
first if you use butter that is salted, then don't add the salt. That was my first mistake and it was super salty.
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0 users found this review helpful

Restaurant-Style Hashbrown Casserole

Reviewed: Jan. 16, 2014
this makes a lot. I made this as a side dish. we liked it. I added 3 cups of cheese. I will make again. My son suggested adding bacon next time.
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0 users found this review helpful

Swirled Peanut Butter Cup Brownies

Reviewed: Oct. 18, 2013
This was perfect. I did what another reviewer said, I eliminated a teaspoon of water and replaced it with a teaspoon vanilla. probably didn't need to do that. 350 for 32 minutes. Definitely swirl the peanut butter. I made sure I really swirled it so there were no clumps of peanut butter. This is a keeper.
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4 users found this review helpful

Italian Cookies II

Reviewed: Oct. 12, 2013
I put the 1/2 cup of butter in as the recipe said. But in step 4 it says "remaining butter". The cookies came out flat with the 1/2 cup of butter. So... cut 2 tablespoons off of your butter stick to reserver for the icing. It also took more like 10 minutes for the cookies to cook.
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0 users found this review helpful

Flourless Oatmeal Blueberry Pancakes

Reviewed: Feb. 2, 2013
I made the recipe exactly as written and these were very good. They don't bubble. You have to flip them despite them looking wet on the top. They flip easily. I loved them. I then made another batch and this time I reduced the honey to 1/4 cup and I did not use the coconut oil. I was trying to get them to have less calories and fat. The first time made 13 pancakes, at 120 calories each. After the changes I made 11 pancakes at 90 calories each. The reduced honey and not using the coconut oil didn't make a difference. The pancakes taste the same. I really liked them. You can't just eat one.
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7 users found this review helpful

Butterfinger Cookies

Reviewed: Nov. 25, 2011
very easy to make and a great way to use up Halloween candy. they are a great peanut butter cookie. You can make these without the butterfingers candy bars. I made the recipe exactly as written and they were great.
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2 users found this review helpful

The Best Spinach Salad Ever

Reviewed: Oct. 26, 2011
The best, I used real bacon and crumbled it up. I also used much less sugar. I did not use the parm cheese or the cauliflower. it was a big hit and I am making it this weekend for a college reunion.
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3 users found this review helpful

Butter Cake

Reviewed: Jul. 27, 2011
wow is this cake good. but recipe only made one round pan. a keeper especially when I dont have a cake mix on hand.
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1 user found this review helpful

Cake Mix Cookies V

Reviewed: Oct. 22, 2010
This recipe is super easy and very little clean up. However I read several other recipes just like this and made a few changes. 1st - use 1 1/4 cups of quick oats otherwise the batter and cookie are mushy. 2nd - add 1/2 teaspoon of vanilla, you may want to add more. otherwise cookie just tastes like a piece of cake. we don't like nuts so I made one batch as a sugar cookie and the other with chocolate chips. I really liked them and so did my family but it is not the same as a regular chocolate chip cookie and that is why I gave the recipe 4 stars.
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3 users found this review helpful

Yorkshire Pudding II

Reviewed: Dec. 26, 2009
this game out great. I used the tips from other reviewers. I coated the glass dish with crisco lightly, then I put the dish in the oven for a few minutes while I beat the batter. then pour the batter into the heated dish. 450 for 10 minutes, then 350 for 25 minutes. Also the batter needs to be room temp. Make the batter an hour before you plan to cook it. I made the recipe 4 times in a row to perfect it because my family loves this. They kept eating them. the taste was the same but if the dish is not heated and the batter is not room temp or at least warmer than the refrig, then the pudding does not get all puffy. we like it puffy. if you use muffin tins it comes out crispy and may not be puffy.
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8 users found this review helpful

Anginetti

Reviewed: Dec. 17, 2009
I have made this cookie 3 times and the following changes really made it have more taste. 1/2 cup butter, instead of 6 tbl. I also used only 1 tsp of vanilla. plus a tablespoon of milk. Dough is very sticky so I just used a spoon to make the cookie. I only baked for 16 minutes, 20 is too long and cookies come out crispy. unless that is what you want. Icing. 1 tbl butter, 1 cup confection sugar, 2 tble milk, 1/2 tsp vanilla. Dip the COOLED cookie into the icing as one reader suggested. If you do it when the cookie is warm it just runs off. These are good and they are something different to add to a cookie plate
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5 users found this review helpful

Blueberry Buckle

Reviewed: Jul. 5, 2009
OMG, I made this with half raspberries and half blueberries. I added 1/4 cup of milk based on the other reviews. Definitely the thing to do otherwise you can't fold the berries into the batter without crushing them. It baked for 55 minutes and came out perfect.
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1 user found this review helpful

Mango Shortbread Bars

Reviewed: Oct. 26, 2006
The mango is very mild in this recipe. I think that is the nature of Mango when you cook it. The shortbread is moist as opposed to the dry shortbread. I had never had moist shortbread before. this was good but not delicious. However, my mother-in-law loved it because she loves shortbread. I had a hard time getting the shortbread mixture on top of the mango. can't really spread it. I just dropped it on and spread it as best I could.
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7 users found this review helpful

Eggplant Tomato Bake

Reviewed: Aug. 12, 2006
I breaded the eggplant first. Otherwise I followed the directions. I did add mozz. cheese on top. However, it still was bland. I had to cut it up and mix it into my pasta with sauce. Next time I would use heavy seasoning to give it a taste. the left overs I layered in a baking dish and put sauce and mozzarella on. came out great.
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0 users found this review helpful

Blackberry Cobbler

Reviewed: Aug. 12, 2006
This recipe is great only if you make changes. First, I don't use self rising flour. to regular flour I added 1 1/2 tsp baking powder for every cup of flour. Plus I added 1/2 tsp salt for every cup of flour. I also added 1 tsp of vanilla. Also, I but the berries in the bottom of the baking pan. sprinkled some sugar over the berries. I then made the mixture in a seperate bowl and poured it over the berries. I also used 4 or more cups of blackberries. Everybody liked this. with ice cream or whipped topping. very good.
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428 users found this review helpful

Mam's Black Cake

Reviewed: Aug. 12, 2006
This came out great but I did not use raisins. Instead I used 2 cups of blackberries and 2 cups of blueberries. I cups of black berries is definitely not enough. I wasn't really sure about the blackberry and raisin combo. WE all liked this cake with the extra berries. also - I made this is a 9 x 13 pan. took almost an hour to bake. I checked it every 5 minutes after 35 minutes.
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38 users found this review helpful

Less Fat Gingersnaps

Reviewed: Jul. 6, 2006
This cookie is way to sweet. I used only 1 1/4 cups of sugar as one review suggested and it was still to sweet. I would reduce the sugar to 3/4 cup. this is soft cookie. The dough was sticky but I was warned from other reviews. I took out all my cookie sheets and balled all the cookie dough at the same time. Then I baked the cookies. I think if you reduce the sugar this would be a 4 or 5 star recipe.
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3 users found this review helpful

Anginettes

Reviewed: May 22, 2006
My Aunt who has since passed away would make these cookies, but she never gave out the recipe. These were very close to hers. I used 1/2 cup of orange juice which gave the dough more flavor. The first time I made them, I used 1/4 of orange juice and the cookies were too bland for us. Icing - First time I used lemon flavor as the recipe calls for. Second time I used butter creme or chocolate. They tasted like mini cupcakes that way. Which my kids loved.
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11 users found this review helpful

German Apple Cake I

Reviewed: Oct. 6, 2005
I read all the reviews that said how wonderful this cake would be. It is good, but not wonderful. I could see it going over well an office or large function. One slice is all you need. I did reduce the oil and sugar as recommended by the other reviews. It was very easy to make and I did like the cake. my family liked it also. but one piece was enough.
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Aunt Hazel's Apple Oatmeal Cookies

Reviewed: Oct. 6, 2005
this recipe is very good. but you need to add more cinnamon and I also added 1/4 cup of white sugar. I had read this in other reviews. my kids loved this recipe. We left out the walnuts and did not use the glaze. I would definitely make this recipe again.
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1 user found this review helpful

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