LUVSHERREDSOX Recipe Reviews (Pg. 1) - Allrecipes.com (18833204)

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Cinnamon Chip Apple Cookies

Reviewed: Feb. 11, 2006
Awesome, awesome cookies! I've made them twice now, once with chopped apples, and once with shredded ones. I have to say that I like the shredded a bit more. Some other additions I liked were the additon of toffee chips into the dough (mixed them in with the cinnamon ones), and caramel (which I made from this site). First I tried to wrap a piece inside a cookie (BIG bust! lol). but then I had success when I added a piece immediately after they came out of the oven, pushing it into the top of the cookie. HUGE hit with everyone who tried them! Thanks, Hershey Kitchens, for once again giving me a good excuse to cheat on my diet!
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3 users found this review helpful

Glazed Apple Cream Pie

Reviewed: Dec. 18, 2005
WAYYYY too yummy for words! I absolutely love this recipe. It was so simple to make...my 8-year-old made the custard part of the filling. Hubby loved it so much he requested it for Christmas dinner, and he NEVER asks for anything in particular. I think, in terms of variation, that you could do this pie either with or without the glaze. I can imagine using other fruits, too, though I find nothing wrong at all with the combination of apples and filling. Thank you so much for what will now be a staple in my household! :)
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2 users found this review helpful

Buckeye Balls II

Reviewed: Dec. 18, 2005
These are really cool treats to add to a Christmas goodie platter. The taste is a lot like a peanut butter cup, but the size and shape makes them less messy, as you can pop the whole thing in your mouth at once. The only concern I had with this recipe was with the texture/consistency of the peanut butter mixture. Following the recipe exactly, it was kinda crumbly and coarse, making it a little difficult to maintain balls, but just with a few of them...not the entire recipe. The other thing that the consistency made difficult was removing the little hole made in the top of the ball by the toothpick. I would definitely use this recipe again...and again, and again! Thanks for sharing it with us! :)
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0 users found this review helpful

Christmas Crunch

Reviewed: Dec. 18, 2005
Wow, what an easy, great-tasting recipe! I love that, once you get the mixture up to the boil, you can take a break and spare your arm the constant stirring. The only concern I had with this recipe is that, with the quantities stated, it doesn't even come close to filling the 10 x 15 pan, so it spreads out into a thin layer that's kinda too thin on the ends to use as viable pieces once it's broken. I tried a triple batch, too, but that was too much. I'm thinking that a double batch would do the trick. I see lots of possibilites for this recipe, though, with other add-ins. Thanks so much for sharing it with us! :)
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5 users found this review helpful

Ranch Oyster Crackers

Reviewed: Nov. 29, 2005
I made these for a snack for Thanksgiving, using the optional ingredients, and they were received in a mixed fashion. Some people really liked them, while others thought they were a bit too garlicky (myself included, and I usually like garlic). I would make them again, however, as they were super easy and a great snack to have on hand. However, I think I'd let up on the garlic next time.
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1 user found this review helpful

Butterhorn Rolls

Reviewed: Nov. 29, 2005
I, too, made these rolls for Thanksgiving. While I loved the ease and convenience of making the dough ahead of time and not having to bother much with it, I wasn't all that excited about the texture (they seemed a bit heavy, and not as flaky as I would have expected them to be). I think I would try to make them again, though. I also have a suggestion about how to cut them which worked out really well for me: After splitting the dough into fourths, I rolled each fourth into a circle, and used a pizza cutter to cut into eight wedges. Each wedge was easily rolled into a crescent shape. Thank you, Ricki, for another interesting recipe.
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7 users found this review helpful

Diana's Hawaiian Bread Rolls

Reviewed: Aug. 18, 2005
These were AWESOME! For those familiar, they taste just like Portuguese rolls, with more of a Parker House density to them. I was "practicing" them for a luau-themed kids' party I'm having soon, and plan to use them as rolls for Hawaiian pulled pork (Kalua pork) sandwiches. My only problem is gonna be that nobody will believe I made these from scratch...they look sooooo good! My two kids could not stop snitching these right off the baking sheet, and one even asked if she could have another one as her dessert. Thank you, Diana, for what I'm sure will be one of the hits of my party!
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5 users found this review helpful

Awesome Ham Pasta Salad

Reviewed: Jul. 5, 2005
WOW!!!! What a really good recipe!! I always thought I made a mean pasta salad, but this recipe makes me want to chuck mine out the window! While I wouldn't recommend changing a thing, I did try adding a couple of things that might be worth your time trying: cubed cucumbers, sliced black olives, and different colored sweet peppers. Something to note as well: when you first make this salad, it almost appears as if there might be too much dressing. If you chill it overnight, or even for a few hours, the dressing homogenizes itself and you have just the right amount. Thank you, Karena, for this great recipe!
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70 users found this review helpful

Butterscotch Potato Chip Cookies

Reviewed: Jul. 5, 2005
I really, really liked this recipe! Quick and extremely easy to make, and with a really good tasting, not-too-sweet cookie as your end result. I particularly liked the fact that, though the recipe calls for real butter, you didn't have to refrigerate the dough before baking. I adapted the recipe to a half batch with no problems. The only thing I found I had to do differently was modify the baking time a bit: I cooked them for about 11 minutes on a parchment paper-lined sheet, and they turned out beautifully. My entire family loved these cookies, and I will definitely make them again. Thanks so much, Arlene! :)
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16 users found this review helpful

Cherry Pound Cake

Reviewed: May 15, 2005
Awesome cake!! I, in an atypical fashion, didn't change the recipe a bit, and it turned out wonderfully. Dredging the cherries in the flour made them hold their color and shape, thus making nice, juicy, plump bites of cherry, and a cake that stayed a creamy white, and didn't bleed pink. I did find, however, that it took less time to cook than stated in the recipe. You might want to start checking for doneness sooner than the 80 minutes (mine took about an hour to cook). I cubed this cake after cooling it and used it with a dessert fondue. De-lish!!!! Thanks for the yummy recipe, Holly! :)
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27 users found this review helpful

Sweet Potato Souffle I

Reviewed: Dec. 28, 2004
I have used this recipe twice over the last two holiday seasons, and both times the results have been VERY positive. Gobbled up by even the most finicky of eaters! The only substitution I make to this recipe is the use of chopped pecans instead of walnuts. I think I like the idea of a praline-type topping, but I'm sure it would be delicious with walnuts as well. Thank you, Ricki, for what has become a holiday staple in my household!
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3 users found this review helpful

Crispy Gingersnaps

Reviewed: Dec. 22, 2004
I just have to add my two cents worth and say how absolutely AMAZING these cookies are! I've baked them three times in the last two days (see, I told you they're amazing!), each with a different balance of spices (once as written, once with the addition of some nutmeg and allspice and less ginger, and once with more molasses and the addition of nutmeg), all with spectacular results. Some things I found helpful: 1) I baked them on parchment paper for exactly 13 minutes...perfect every time!; 2) I used a 1" scoop and then rolled the cookies in sugar on the non-flat sides; 3) I used the back of a wooden spoon to flatten a bit before baking, and 4) the longer you beat the shortening with the sugar and egg, the crispier and more crumbly the cookie. They do look exactly like the photo, and as perfect as something manufactured commercially, but with a MUCH better taste. Thank you, Larry, for what is now probably my favorite cookie recipe!
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57 users found this review helpful

Snicky Snackies

Reviewed: Nov. 21, 2004
This was a pretty tasty concoction. Relatively easy to make, considering the steps involved. I wasn't too happy with the end result, though. While it tasted good, it was quite difficult to keep separated, and I ended up with lots of large clumps, mixed with crushed pieces as I tried (in vain!) to separate the pieces a bit. It is yummy, though, and I would try to make this again.
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1 user found this review helpful

Salsa Cheese Boule Dip

Reviewed: Nov. 12, 2004
I just love this recipe! I've made it several times, and it always goes really, really fast. The only thing I do differently is just because I can be lazy (lol): I don't bother measuring the shredded cheese. I use one package of preshredded cheese from the supermarket (I find the seasoned ones the best, like taco or some Mexican blend). I like to serve this with not only the bread, but a hearty tortilla chip (like Tostito's Gold). The other thing I wanted to mention is that I wouldn't recommend using a sourdough boule for this. I tried it once, and it gave off a beer-like smell which I think in turn made the dip not taste as good. Definitely a staple in my recipe file. Thanks, Julie, for this yummy recipe!
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1 user found this review helpful

Pumpkin Cheese Bread II

Reviewed: Nov. 10, 2004
This recipe is VERY yummy! Best pumpkin bread I've ever had. :) I've made this several times, and it's true that you always get asked for the recipe. The only change I make is the addition of a box of cheesecake flavored instant pudding mix, which I add to the dry ingredients. When baking it, I find I get the best results if I bake it at the recommended temperature for 60 minutes, then cover the loaves with foil and bake for an additional 10 minutes. Thank you so much, Tina, for sharing this recipe with us. It's destined to become a family favorite!
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2 users found this review helpful

Pistachio Cream Cheese Fingers

Reviewed: Oct. 10, 2004
Yummy!!!! These cookies were a hit at the function I brought them to. Decadent, yet pretty easy to prepare (it seemed to take a bit for the chocolate to harden on the cookies...longer than I've experienced with melted chocolate). I couldn't stop eating them, and neither could everyone else. If you like pistachio, then this is a GREAT recipe for you! Thank you so much for submitting it. :)
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0 users found this review helpful

Caramel Popcorn

Reviewed: Aug. 2, 2004
OHHHH MYYYYYY GOOOOODNESSSSSSS!!! If I could give more than 5 stars to this recipe, I would. Absolutely wonderful! The only change I made to the recipe was the addition of about 1/2 cup of blister peanuts (very crunchy peanuts found at Trader Joe's) to the popcorn before drizzling in the caramel, which I found easy to do using a large spoon, instead of pouring from the pan. Also, I was out of light corn syrup (making too many batches of Coconut Brittle, also found on this site), so I used dark, and it was wonderful. I baked mine for the recommended time, in 2 - 9 x 13 inch baking dishes, lined with Reynolds Release foil (one of the BEST inventions in the world, I think! lol). Cleanup was a breeze. My Dentist thanks you for giving us this awesome recipe!
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3 users found this review helpful

Braunschweiger Spread

Reviewed: Aug. 2, 2004
This recipe was great! I made this recipe, along with several other cheese ball recipes found on this site, for a party I had. This one was a huge hit among the liverwurst lovers in the crowd, and even a few brave souls who tried it for the first time. The thing I liked best about this recipe was that, while I had to add things to the outsides of the other cheese balls at the last minute, this one was already done, and ready to plate. I only made two minor changes: 1) I used Mother Goose liverwurst (found in the deli section of the supermarket) instead of the Braunschweiger, and 2) I studded the outside of the balls (this recipe made two larger-sized balls, by the way) with a mixture of green and black sliced olives, instead of just the green ones the recipe called for. Made for a "funky" presentation that people commented on positively. Thank you for this creative recipe!
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12 users found this review helpful

Devil Crab Cream Cheese Ball

Reviewed: Aug. 2, 2004
This recipe got rave reviews from my guests for its' taste. It was very easy to prepare, too. The only issue I had was its' consistency: I followed the recipe to the letter, but found that it didn't set up like a traditional cheese ball. It was more of a spread, even before adding the cocktail sauce. I'd still try it again, though, maybe adding something to thicken it a bit and help it set up more.
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Cream Puff Cake

Reviewed: Aug. 2, 2004
This cake was very tasty. The only changes I made was the use of cheesecake-flavored pudding instead of vanilla, and the addition of the Eclair chocolate per other reviewers' suggestions. The reason I gave it four stars was I found it a bit difficult to remove from the pan, and shortly after making it, the bottom was somewhat soggy.
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1 user found this review helpful

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