GRANNYMIKE Recipe Reviews (Pg. 1) - Allrecipes.com (1878208)

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Chewy Sugar Cookies

Reviewed: Jul. 31, 2013
Thank you so much for sharing this recipe. I think I've been looking for it all my life! These cookies were wonderful, exactly as described -- crisp on the outside, chewy on the inside. Warm, they were heavenly, perfect. And the next day, they were still delicious. They were a big hit with all who tried them. Leaving them on the cookie sheet for five minutes worked perfectly. I will be making them again and again.
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Blonde Brownies I

Reviewed: Jun. 28, 2013
I was excited to try this recipe as I really like chewy cookies, and I think anything made with brown sugar is a keeper. My husband, son, daughter-in-law, and my three youngest grandkids (3-9) were here to try them. Only one granddaughter didn't like them at all -- didn't say why, just didn't want to eat it after one bite. Everyone else ate one or more. I wasn't disappointed in their chewiness at all; I really liked the texture; however, tastewise, we all found them just a bit bland. They will all be eaten, but I didn't hear any requests for me to make them again. That is what I use as my personal "unofficial rating." Pro, they were easy and fast to make and have ready to serve. Thanks for sharing. I seem to be in the minority as you seem to have made a lot of folks very happy with this recipe.
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Slow Cooker Texas Pulled Pork

Reviewed: Mar. 11, 2012
I made this exactly as written using a 4.5 pound bone-in sirloin roast I found on sale for 99 cents a pound. What a bargain it turned out to be with this recipe. We found it excellent and with just the right touch of sweet-spicy flavoring. Thanks for sharing your recipe.
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1 user found this review helpful

Eggnog Pound Cake

Reviewed: Dec. 26, 2009
I was happy to find this quick, easy recipe. I followed the directions for the cake exactly. I did not make the custard sauce (which sound very good and would likely have added a lot to the cake) but used an eggnog powdered sugar glaze. The cake was pretty, but we all thought it "just okay." Basically, it had little distinguishing flavor. If I hadn't put in the eggnog myself (Braums - the very best, IMO), I could not have identified it as an eggnog cake. Perhaps more nutmeg might have helped. It was just an okay, rather bland cake, and to me it tasted like it was obviously a cake-mix cake.
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2 users found this review helpful

Pineapple Angel Food Cake II

Reviewed: Sep. 28, 2009
I've made this recipe regularly since discovering it at a WW meeting probably 15 years back. It is fast, tasty, and relatively healthful eating. The only difference in the directions I was given is that I was told to NEVER prepare the pan. I was told that the angel-food cake would not rise properly if I greased and/or floured the pan. The only time I did so (had a senior moment and forgot), the cake still tasted good but did not rise like it had when I had not prepared the pan. No one else has mentioned this, so I guess it is working great for most of you. However, I noticed one person did say her cake did not rise, and I thought this might be the reason. Thanks for sharing this here.
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15 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Nov. 2, 2005
For someone who grew up eating slow-cooked candied sweet potatoes and have never been able to "reproduce" that taste or texture, this recipe was the solution. If you like that kind of sweet potato, and I emphasize the "candied sweet" part, you will love these. They are VERY sweet, with a perfect texture, and left me and others asking, "Who needs dessert with these around?" I followed the recipe as written and cooked them in an old cast-iron skillet, and they turned out perfect. Thanks for the recipe!
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Frosted Banana Bars

Reviewed: Nov. 2, 2005
This is one of the few recipes from this site that I have been disappointed in. I made no changed in the recipe other than to use homemade frosting. I certainly didn't find them bad, just disappointing -- rather bland, cake-like texture. I guess I expected more of a bar-cookie texture, and rather than have these, I would much rather make banana bread or banana cake from some favorite recipes. Again, not bad, but no one that tried them when I made them found them overly tasty. But thanks for sharing; I know lots of people really like them. I'm sure it's just a matter of personal taste.
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Cinnamon Rolls III

Reviewed: Nov. 2, 2005
Thank you so much for sharing this recipe. I discovered it a couple of years ago, and I apologize for not writing a review sooner. These rolls are EXCELLENT and EASY. I had never even considered making sweet rolls prior to finding this recipe. Preparing the dough in the bread machine works wonderfully well and makes preparation so easy. I have served these to many people and taken them to various places, and they have always been a hit. I think the recipe is perfect "as is." Thanks!
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Brown Sugar Smokies

Reviewed: Nov. 2, 2005
Prepare to get your hands dirty and make a bit of a mess, but the end result is well worth it! When I have served these, they have disappeared in a hurry. Are they a healthful choice? Not at all, but for a "sometime" treat, they are great. I have used individual toothpicks, rather than skewers, and have prepared them ahead of time so the flavors can meld more. And they do look a bit nasty before cooking them. If I am taking them somewhere else, I just put them in a warmed crockpot and leave it on that setting when I plug it back in. Again, they never last long enough for me to be able to tell you how long they will stay good in the crockpot. As others have pointed out, you will want to line your pan with foil as this makes a big mess -- but it is worth the mess! Thanks for this recipe! It is a keeper!
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Chocolate Eclair

Reviewed: Nov. 2, 2005
Thank you for sharing this wonderful recipe. It is so easy to make and pretty to serve. It is REALLY sweet, so it will serve a bunch of hungry folks. I have taken it to many potlucks and have never had any left to bring back home. I had another version of this dessert, but this one is better, I believe, as it uses more layers. Also, using the canned frosting works just fine without the added work of making a frosting. It is very simple and quick to prepare, and best of all (for the summer), NO oven. Thanks again!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 2, 2005
This has been the ONLY fudge recipe in our house since I first discovered it almost two years ago. It is not THAT different from recipes I have used in the past, but I think the difference in cooking the marshmallow creme may be what makes it so good. It is easy to make, sets up perfectly (I don't put it in the refrigerator, yet it gets just the right "firm"), and is delicious. Thank you so much for sharing this recipe.
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Brown Sugar Meatloaf

Reviewed: Nov. 2, 2005
I first tried this recipe about a year ago. I have had a tried and true meatloaf recipe for almost forty years but just felt like trying something new. I made it one Sunday morning, just for my husband and me, and set the oven for it to cook while we were at church. We ended up inviting a couple from church over for "meatloaf surprise" at the last minute. I hadn't prepared much in the way of side dishes, but the meatloaf was delicous and a big hit. And I must add that the smell of it cooking was a nice welcome home. It is not all that different to my "old" recipe, but I think the addition of the brown sugar and catsup in the BOTTOM of the pan (and perhaps the ginger?) really "made" it special. It is now my new favorite meatloaf recipe. Thanks so much for sharing.
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Easy Peachy Cobbler Bake

Reviewed: Nov. 2, 2005
Thank you so much for sharing this recipe. I had cleaned out my pantry today and found several large cans of peaches. I seldom use canned peaches, but I wanted to use at least a can of them, so I turned to allrecipes.com to find a recipe for something quick and simple I could take to church tonight to share. I knew I didn't have the time to make crust, and I needed to use ingredients I had on hand. I have tasted other "cobblers" made with similar type toppings (not crust per se) and have usually found them just "okay." I followed the recipe as written (exception -- only had reduced-fat Bisquick), baked it in a glass dish (still at 350), and for 50 minutes. It turned out really well, and it was a genuine hit at church. I found it very good -- not quite as good as a "real" cobbler with fresh peaches and home-made crust, but a very close second. Taste alone might have earned it four stars, but the ease of preparation earned it that fifth star. (One note -- I was afraid I had done something wrong when the batter turned out quite thin -- but it worked really well.) The dessert was also nice and golden brown and attractive to serve. Thanks again!
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15 users found this review helpful

Zucchini Cornbread Casserole

Reviewed: Jul. 19, 2005
I discovered this recipe today and made it tonight. I preheated a (slightly oiled) cast-iron skillet and then baked it in that for 60 minutes as directed. I did wait until it had cooked for 30 minutes before adding the cheese topping. I thought the taste was delicious and the texture perfect. (I did only add about 1/3 of an onion because my husband will not eat anything with more onion than that. It still was very tasty, but I believe it would be even a bit more so with more onion.) We ate it as a main dish with a large salad and were very satisfied. I will definitely make it again! Thanks for sharing this great recipe.
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