Tonya Recipe Reviews (Pg. 1) - Allrecipes.com (187902726)

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Cream Cheese Pound Cake III

Reviewed: Sep. 7, 2014
This cake is well worth the time and money but with a few adjustments as well as knowing how to bake. I use 3 1/2 cups of sugar, 7 eggs, 1 Tablespoon of vanilla extract 1/4 teaspoon salt and 1/4 teaspoon baking powder. There are several keys to good baking and having a cake turn out the way you want it to. 1. Use real butter 2. Make sure all ingredients are good and in date. 3.Sift your flour for fresh sifted flour will make your cake rise better. Now for a well mixed cake do these few things. 1. Beat eggs and add little by little while alternating with the sifted flour. 2. Do not just pour the flour in. Mix the flour, salt and baking powder together. If the top starts to brown to fast, just place tin foil on top. This is a recipe that is a well worth it. It is the same as my Grandmother use to make back in the 50's and 60's.
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Chicken Fried Chicken

Reviewed: Sep. 27, 2013
A very good basic recipe for breading chicken. I did spice it up some by adding garlic and onion powder. I did not have any potato flakes so I used some flour in place of it. 0(*@*)0
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Peanut Butter Cup Cookies

Reviewed: Sep. 27, 2013
This recipe deserves 5 stars and more. The only thing that needs to be added to it, is what size balls to form. I doubled the recipe and used a melon ball scoop and got 107 cookies. to get the balls to form without being sticky do refridge the dough for about 1 hour and then keep it in the fridge in-between pans. I used a cookie sheet (got 24 per pan) and they did flatten a little but still looked cute. I did put each pan in the freezer after placing the reese's peanut butter cup in them for about 15 min. so I could place them in baggies for storage. I used the Reese's minis unwrapped mini cups. FYI there were 60 cups per bag. DO Not over bake. for the size of balls I made 8 mins was great. All the people at the coffee shop loved them and I didn't have any left over. thanks for a great and cute recipe.
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Best Ever Jalapeno Poppers

Reviewed: Sep. 13, 2013
This is a GREAT starter recipe. I say starter for you do need to add spices based on your on taste. First let me say that the cream cheese mixture is way more than you need for the amount of peppers it calls for. However you do need more milk, flour and bread crumbs than it calls for. Every ones taste is different so keep that in mind when making them. I made 230 of them yesterday but this is how I spiced it up. I used half sharp cheddar and half pepper jack cheese. To my flour mixture I added cayenne pepper, garlic and onion powder, plus black pepper. I used fresh peppers out my own garden, but due to de-seeding them they where not hot. I used Progresso garlic and herb bread crumbs and even added some more cayenne pepper to it. I made just 6 all the way and fried them so I would know if I need to add anything else to the mixture before I made all 230. By doing so I knew to add more cayenne pepper for we like very hot foods. Do follow the direction and do the 3 dip coating. I placed them in freezer bag and froze them. I pulled some out from the freezer later and fried them. They did great from freezer to frying pan, do keep in mind that due to being frozen you need to cook them a little bit longer and not so fast (to high). It does take a while do make them due to the de-seeding and 3 time dipping, but well worth it. I will make them many time in the future. 0(*@*)0
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Banana Banana Bread

Reviewed: Jul. 15, 2013
I have found the southern recipe that I have been looking for. This recipe is great and very very moist. With a few spices added to it I thought I was eating my grandmothers home made bread. I did add 2 teaspoons of vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon of both clovers and nutmeg. To insure a moist outcome you have to use very ripe bananas. Ripe bananas have a lot of moisture in them unlike semi ripe ones. Also do not over mix the banana/butter mixture into the flour mixture. Be sure to mix the two together by hand, and only till they are blended together. Do not over mix for it dries it out. I baked it at 300 for one hour and it turned out great. At 350 the top will be over done and splitting but the center will be under-done. I also made a confectioner sugar glaze to pour on top of it once it came out the oven. This even tasted better the next day. Shelley, thanks for a great starter recipe for it allowed me to adjust it to my own taste. The next time I will put some nuts in it. I will be making it for years to come. 0(*@*)0
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Hamburger Cookies

Reviewed: Jul. 10, 2013
These were very easy to make and they are just to cute. The taste is not bad, but you have to like peppermint patties to like them. All you taste is the peppermint. It's not a cookie you sit and eat a half of dozen or more, 2 is enough. I used red tube icing to make it look like ketchup running down. They where so cute that everyone at the coffee club wanted to just look at them. I tip my hat to the person who's came up with the ideal to create them. They were so easy to put together and within 30 mins I had 36 of them made.
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Chewy Caramel Bars

Reviewed: Jul. 8, 2013
They taste very good and I would of given them a 5 star, due to things being left out of the recipe I can't. FYI All you need is 1 bag (5.5 oz) of Werther's caramel. There is 25 in one bag. I didn't know so I purchase 2 bags to find out I only needed 1. Also your butter needs to be at room temp. No where does it tell you that. You only figure it out when you read the directions. They taste great and the guys at my boyfriends coffee club loved them. I did add 1 cup of coconut sprinkled on top of the bottom crust. I also used pecans instead of walnuts and I increased them to 1 cup. This is not something you want to make if your in a hurry. It took 10 min. to unrap the candy, 10 min to make the bottom crust and another 15 to melt the mixture. Them 30 min. to bake. Be sure to use a non stick pan and let it cool completely before cutting.
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Chewy Coconut Cookies

Reviewed: Jun. 9, 2013
OMG these are wonderful. Do take others advice and increase flour from 1 1/4 to 1 1/2 cup to keep them from coming out greasy. For a more coconut taste use 1/2 tsp of vanilla and 1/2 tsp of coconut extract and add 1/4 more cup of coconut. My cookies came out nice and soft and just like the picture. If your cookies come out flat it could be out dated baking soda of the fact that you did not sift your flour. Fresh sifted flour will make them rise much more. After the first pan I added 1 cup of semi sweet chocolate chips. They came out tasting like a mounds bar. I will be baking them much more I'm sure. (*@*)
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White Chocolate Macadamia Nut Cookies III

Reviewed: May 31, 2013
This is a 10 star receipt!! The only thing different I did was I used 1 teaspoon of vanilla extract and I added 1 cup of flaked coconut. I chilled the dough in the fridge for about 30 min. then formed into 1 inch balls, and lightly patted down with my finger-tips. Lightly floured hands works best for shaping 1 inch dough balls. MY boyfriend ate 10 of the 1st dozen that came out the oven. I know the guys at his coffee club will love them just as much as we did. 0(*@*)0
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Big Soft Ginger Cookies

Reviewed: May 29, 2013
Delicious! WARNING!! Double the recipe or you will be sorry you didn't. The guys at my coffee club and my boyfriend at all 4 1/2 dozen (I doubled the receipt). You do need to refridgerate the dough for about an hour and flour your hands befor forming you dough. I did use the tablespoon of orange juice instead of the water to bring out the flavor in the ginger. They where soft and moist even the day after baking when I took them to the coffee club. 0(*@*)0
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Broccoli Rice Casserole

Reviewed: May 28, 2013
I made this for a class reunion and it was a big hit. You do need to spice it up some to get a more southern country flavior. I used fresh broccoli. I did not use the celery and I placed the onions (raw) and melted the butter then placed it into my bowl. I added several slices of crisp cooked bacon and some garlic. I also put about 6 oz of shredded sharp cheddar cheese to the mixture. I used milk in place of the water. Just before it was done I sprinkiled some shredded sharp cheddar cheese ontop. For thoses complaining about how much it makes, well it did say use a 9x13 inch pan. I will fix again for home but cut the recipe in half. 0(*@*)0
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Apple Pie by Grandma Ople

Reviewed: May 26, 2013
First let me say I'm glad I read the helpful reviews befor making this pie. It is a very good started recipe for people who know how to improve it per their own personal taste. 2. I did add 1 1/2 teaspoons of cinnamon, and 1 teaspoons vanilla. I used 1 tablespoon of corn starch to thicken the filling. 3. Do not use 8 apples unless you want to bake 2 reg size pies. I did not do ther Lattice crust. This is what I did. I used the 8 apples but doubled the filling. I had placed the apples in a very large mixing bowl and poured the filling ontop of them but reserving a small amount to brush onto my top crust. I made 2 regular size double crust pie shells. After placing on top crust, I brushed them with the remaining sauce. Baked at 350 for 1 hour. you need the one hour to get the apples tender. I even sliced them very very thin. The last 10 or 15 min. of baking I layed tin foil lightly over the top so the crust would not brown to much. The pies turned out great and I will use this recipe for years to come. I only gave it 4 stars for all the adjustments I needed to do. I will repete that it is a very good starter recipe. Your grandma is in heaven with a smile on her face. 0(*@*)0
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Classic Peanut Butter Cookies

Reviewed: May 21, 2013
VERY GOOD!! I made these today but I did take others advice and increased the peanut butter to 1 1/2 cup, and the flour to 3 cups. I added 1 tsp of villina as well. I also baked them at 350. They were soft but do let them cool for several min befor removing them from the pan. Incase anyone care to know, you do not need to refrigerate for one hour. Do not over bake
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Cracked Sugar Cookies I

Reviewed: May 19, 2013
These are awsome. My mom use to make these back in the 60's for my brothers and myself. She would divide the dough and put food color in them. Blue ones was my older brothers, green was my little brothers and red was mine. I made them a couple of weeks ago for the guys at my local coffee shop and they keep asking for more. Thanks for the recipe that I had lost over the years, it's great to have it back. 0(* @ *)0
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: May 19, 2013
These where a big hit with the guys at my local coffee shop. I did use all butter and not shorting, and only backed them for 10 mins. They where very soft, almost to soft. Next time I may bake for 11 mins. A keeper for sure. 0(* @ *)0
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Great Grandma's Peach Cobbler

Reviewed: Apr. 2, 2013
Very good and easy to make. I did have to add some of the peach jucie to make the topping spreadable. It was way to thick. I double the recipe (all but the butter), and used a 9 x 13 backing dish. I also added some grounded cinnamon to the flour mixture. Peach cobbler would not be the same without it. Becareful and don"t put to much of the juice over the peaches or it will not thicken. I made that mistake but it still looked and tasted great.
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Alyson's Broccoli Salad

Reviewed: Mar. 29, 2013
GREAT! I fixed this the other night for my boyfriends family and they loved it. I did take the advice of Discobunny and used red seedless grapes. I also used lite mayonnaise and saltless sunflower seeds, for people with special diets. I also used the advice of putting some bacon in it the night before. (I used thick sliced bacon). Will make again. Thanks for a GREAT new dish 0(*@*)0
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Chicken Pot Pie IX

Reviewed: Jan. 21, 2013
turned out great. I followed another viewers advice and doubled the sauce but it was way to much. I added potatoes and extra onions with celery. A keeper
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Too Much Chocolate Cake

Reviewed: Jan. 16, 2013
I made this the other day and it was very moist, and so easy to fix. I did use other sujestions and used mini chocolate chip. The cake was a big hit with the guys at my Boyfriends coffee club. Do grease and flour your pan very well. A keeper for sure. 18.25 cake mix has been down sized and so has the 5.9 oz. of instant pudding. This is my second time making it and this time I made a peanut butter glaze to go on top then toasted some cocconut to put on it. Awsome.
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