Jacquita Recipe Reviews (Pg. 1) - Allrecipes.com (18791751)

Sweet Polish Cherry Cake

Reviewed: Jul. 12, 2011

The only change I made was to use sour cream for the yogurt. This definitely is a more dry cake and I like mine a little more moist, so I may experiment and add more sour cream/yogurt next time. Mine was also done at just about 30 minutes, so definitely check it when you smell it baking! Thanks for sharing!

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6 users found this review helpful

Italian Cookies I

Reviewed: May 31, 2011

Very good and very easy cookie. These are not meant to be sweet (even though I accidently added more sugar to the first batch!) I remember eating these when I was young - forgot what I was missing!

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1 user found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Feb. 8, 2011

The taste of these were very good and very chocolately, but they weren't fudgey (gooey) like I like brownies to be. I think next time I will use one less egg and see if that makes them less cake-like. Thanks for the great recipe!

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1 user found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Jan. 27, 2011

Incredibly delicious! I used sweet italian sausage, a bit less of the red pepper flakes, a mix of small potatoes and light cream/regular milk. I added the sausage earlier than called for too. I think my bacon was salty, as I could taste that, so next time I'll buy lower sodium bacon, or may leave it out altogether. Thanks for the great recipe!

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20 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jan. 14, 2011

Excellent soup, and I'm not even that crazy about vegetable soups! I added an additional can of black beans, a little bit of celery, some green bell pepper and some mexican spices. I simmered mine for a few hours and added the corn and some arborio rice the last 30 minutes of cooking. Next time I'll throw in some spinach. This is definitely one of those soups you can add just about anything to and it comes out great. Thanks for the great recipe!

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21 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Nov. 16, 2010

I used Splenda for the sugar, used half wheat/half white flour, and added butterscotch chips instead of the nuts. Very good cookies and are still good days after making them. Thanks for sharing!

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3 users found this review helpful

Pumpkin Whoopie Pies

Reviewed: Oct. 17, 2010

I used half applesauce/half oil and more cinnamon, no cloves and about 1/2 cup more pumpkin. I made the cake portion different ways and found that piping it with a large decorating tip worked the best and kept the cookies a consistent size. The pumpkin flavor in the cakes is really good. I also used a cream cheese icing, as that is what I had, and they turned out wonderful! I froze the whoopie pies both before and after icing and had no problems with any sticky cakes. Thanks for the great recipe!

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1 user found this review helpful

Classic Peanut Butter Cookies

Reviewed: Oct. 12, 2010

I used half wheat/half white flour, used smooth peanut butter (added about 1/2 cup more than called for) and added a mixture of peanut butter/chocolate chips to some of them. Mine were almost done at 8 minutes, so I took them out of the oven and left them on the pan to continue baking for another minute or two. They came out very chewy. Even though peanut butter cookies are generally a more dry cookie - these came out just like I expected them to be. Thanks for the great recipe.

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1 user found this review helpful

Apple Cake I

Reviewed: Oct. 6, 2010

I used half applesauce and half oil, splenda for the sugar and half whole wheat and half white flour. Since I grated the apples, I ended up with almost 4 1/2 cups of apples, but I think that just added to the moistness of the cake. The cake came out great, even with my little changes. Thanks for sharing!

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1 user found this review helpful

Mexican Chicken I

Reviewed: Oct. 6, 2010

I made these with chicken breast tenders, so it cooked fairly quickly. I didn't have any cumin, but I used a few squirts of fresh mexican seasoning in a tube and also added a bit of chopped onion. Very good and excellent way to use black beans. Thanks for sharing!

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0 users found this review helpful

Apple Squares

Reviewed: Oct. 3, 2010

I upped the apple to almost 1 1/2 cups, used Splenda for the sugar and omitted the nuts. Made them in a 9x9 pan and baked them for exactly 30 minutes. Came out perfect. Great flavor and I will make them again. Will probably up the cinnamon next time. Thanks for sharing!

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1 user found this review helpful

Donut Muffins

Reviewed: Sep. 23, 2010

What's not to like? Little bite sized donuts that you can pop in your mouth? Yum. I thought these tasted better after sitting overnight (in an airtight bag.) I realized once I started making these that I didn't have any nutmeg, so I used cinnamon in the batter instead, and they were really good. This is one of those "I have everything in the house to make them" kind of recipes. Thanks for sharing!

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Banana Cake VI

Reviewed: Sep. 7, 2010

Other than using splenda for the sugar, I made this as written. Strange directions (low temp/putting it in the freezer?!) but it worked! Very good taste. Mine made a 9x13 cake plus a small 7-inch round cake. Thanks for sharing.

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1 user found this review helpful

Black Magic Cake

Reviewed: Aug. 31, 2010

First off, I have to say that I absolutely hate coffee, so I was really hesitant to put the coffee in, as I figured I would taste it. Whenever I eat something with coffee flavoring, and someone says, "Oh you won't even taste it" - I taste it. With this recipe I did not taste it at all. The flavor of this cake is really good. I made 24 cupcakes out of this and frosted them with a cream cheese frosting. Will definitely make again. Thanks so much for sharing this recipe.

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1 user found this review helpful

Brown Rice and Black Bean Casserole

Reviewed: Aug. 30, 2010

I used green bell pepper instead of green chile peppers, used sharp cheddar cheese instead of swiss and added a few tablespoons of Trader Joe's black bean and corn salsa to give it a little kick. This was SO good and I can see where you could use many different vegetables in it. Will definitely make again.

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0 users found this review helpful

Creamy Peach Coffee Cake

Reviewed: Aug. 29, 2010

Mine cooked for quite a bit longer than the time called for, and my topping didn't quite get browned - maybe because I left out the almonds? This was very easy to prepare but didn't have that "wow" factor for me, even though everyone at work liked it. Thanks for sharing!

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3 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 15, 2010

I used splenda for baking (1 cup) in place of regular sugar, added one "old" banana, about 1/4 cup of lite sour cream, and a little less oil. Made one big loaf and 7 muffins. Even tho I changed it a little bit, this is an excellent zucchini bread recipe and I will be using it again. Thanks for sharing a great recipe!

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Vanilla Cupcakes, the Best Ever!

Reviewed: Jun. 3, 2010

Wow! These were incredibly good and very easy to make. Although I could never get mine to look like the picture (I didn't use fondant), the icing was perfect with the cake. Got rave reviews at work!

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1 user found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: May 15, 2010

I used unflavored gelatin and didn't get the "artificial" strawberry jello taste some reviewers complained about. Cut the strawberries into very small pieces - found crushing was kinda hard - and made it in a springform pan that I put foil around so nothing would run out. Also used traders joes white cake mix - perfect size and it was really good! Thanks for the great recipe - will definitely make again!

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1 user found this review helpful

Chocolate Banana Cream Cake

Reviewed: Apr. 6, 2010

I made this in 2 9-inch round pans, using a box mix that I added a package of chocolate pudding mix to. I think I used too much hot fudge sauce, as my bananas kept slipping off the first layer! But that was definitely my fault. I added a banana to the cool whip/pudding mixture and left out the banana flavoring. I had a lot of extra cool whip/pudding mix left, so I ended up putting it over the entire cake (top and sides) but that was a good thing. It looked beautiful! The taste was so good! Will definitely make again. Thanks for the wonderful recipe.

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