snugglepunkin Recipe Reviews (Pg. 1) - Allrecipes.com (18878970)

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Deluxe Waffles

Reviewed: Jan. 30, 2009
OMG these were the best waffles I have ever made. We got a new Belgian waffle maker for Christmas and the boxed mixes of course are terrible! So we tried this one and it's so perfect AS IS. Always consistent, even my fairly inexperienced husband can make them perfectly every time. They are light and fluffy yet can also get crispy on the outside like I like if you let them. Or they can stay completely soft. This recipe is perfect if you have lovers of both soft and crispy in your family! Sometimes we throw in a few handfuls of chocolate chips or blueberries, or just top them with fruit. Perfect with anything you can think of to put on them, can't say enough good things about this recipe. And I love that it helps me teach my hubby techniques like separating eggs and beating egg whites stiff! lol...
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2 users found this review helpful

Banana Cake VII

Reviewed: Jul. 29, 2007
WOW. This was sooooo moist and delicious! I took it to a church potluck and it disappeared. My daughter and I shared a piece and I am so glad we got one in time! The only changes I made were to follow other reviewers' suggestions to cut the sugar, and I did scale it to 36 for a 13x9 (perfect!), and swapped half the allspice for nutmeg and added another 1/4 tsp cinnamon. I made a peanut butter frosting (8oz creamcheese, 1/2c peanut butter, 1/2c litecorn syrup, little powdered sugar) and it was sublime. I definitely will make again and again when I have browning bananas! TIP: If you don't have enough at one time for a recipe, put them in a freezer bag and save them til you do--they defrost super fast and are more than ready to mash perfectly.
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4 users found this review helpful

Extreme Chocolate Cake

Reviewed: Jun. 26, 2007
Wow,very tasty! I LOVE the frosting!!! I use the frosting on my home made ice cream cakes since it is so thick and holds up very well! I have also made this recipe into an ice cream cake and it worked wonderfully. Just remember not to overbake it. For an ice cream cake, pour batter into 2 identical springform pans. Bake as directed, coolcompletely, then slice in half horizontally so you have 4 cake layers. Then place the bottomlayer back in the springform pan, top with softened ice cream, anotherlayer ofcake, more ice cream, another cake, more ice cream, then cake! Takes about a half gallon of ice cream. Freeze completely, prob overnight, open sides of pan. Then I ice a thin layer, put back in freezer for an hour or so, then frostcake as usual! Store in freezer until right before serving! It's been a hit several times over!
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115 users found this review helpful
Photo by snugglepunkin

Apple Coffee Cake Pizza

Reviewed: Jun. 26, 2007
pretty good! I thoughtthecrustcoulduse some tweaking, but I've not much experience with pizza crust! I thought the glaze was going to be too much, but it turns out it's essential! I made it for a church brunch and there wasn't any left. The crust is the only thing I'd change! It was delicious!
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4 users found this review helpful

Cake Balls

Reviewed: May 6, 2007
Wooooowwwwwwwwwwww. I used strawberry with rainbowchip icing and butter recipe with milk chocolate icing. I used white and dark chocolate for the strawberry and milk for the butter cake, and both were soooooo amazing. Thanks to the tips about chilling before balling, it really helped. I also used chips and a dab of shortening instead of the bark since that's what I had on hand. Yum!
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: May 10, 2006
This is BY FAR the best cinnamon roll recipe I have tried so far in my quest for the perfect recipe. I try a new one about every other time I make cinnamon rolls, and then keep going back to this one. I first made it in my bread machine as directed, they were awesome but a little tough on the dough. This most recent time I used my Kitchen Aid with the dough hook, then kneaded it by hand for 3-4 minutes, let it double in a slightly warm oven, then followed the rest of the directions. They came out much smoother and less tough. Oh, and a note on the frosting--it would taste more like Cinnabon's if it had 4 oz. cream cheese not 3, then add a bit more powdered sugar and maybe a dash of milk if needed for consistency. I also doubled the vanilla and added a splash of butter flavoring to compensate for the extra sugar so it wasn't too sugary tasting. Hopefully that helps some of you out there!
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14 users found this review helpful

Stuffed Shells II

Reviewed: May 10, 2006
I really enjoyed this recipe for its simplicity and good flavor. It would have been rather bland as-is so I upped the garlic to a whole teaspoon of minced garlic and then used garlic salt instead of table salt. It was very flavorful at that point and my toddler daughter wolfed it down. Can't wait for the leftovers (and that's rare, for me!)
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3 users found this review helpful

Easy Marinated Vegetables

Reviewed: May 5, 2006
Tasty alternative to raw with ranch or steaming! The first time I made it exactly as written and used Wishbone's fat-free italian and it came out pretty good but not flavorful enough. The second time I switched the green bell to red for color and added some mushrooms to the mix...mmmmm! I also doctored up a packet of Good Seasons Italian dressing mix with olive oil, a bit of crushed tomatoes and some garlic-red wine vinegar to make a flavorful tomato vinegarette--yum! Oh, and definitely go the full hour or more for flavor. I usually hate feta, but I gave it a try using a garlic-herb variety and it definitely enhanced the overall appeal. My husband liked it and I enjoyed the leftovers for lunch the next day (even more flavorful then!!).
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61 users found this review helpful

Blueberry Boy Bait

Reviewed: May 4, 2006
Not bad!! I liked how simple and not overly sweet this recipe is. I unfortunately experienced the same trouble as a few others with the blueberries sinking. DO NOT follow the reviewer who suggested coating them in sugar to prevent that--it only made the blueberries heavier and more apt to sink! I would, however, toss them in the flour IF they are fresh and dry. Any moisture will collect too much flour and defeat the purpose. Anyway, I will try these again and see with my new mixer if I can get those peaks stiffer to keep the blues from sinking. The rest of it was yummy though, a great breakfast option for my easily bored husband!
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2 users found this review helpful

Macaroni and Cheese IV

Reviewed: May 4, 2006
Pretty good made just as the recipe says, but there are a couple of changes I may try next time. For starters there are A LOT of noodles. I would cut them down to 16 oz. instead of 24. I also added 2c. more cheese because someone else said it was more macaroni and tomatoes than mac n cheese. I'm glad I did because it was better cheesier. I also browned the beef with a little pepper and garlic salt for flavor. I think maybe next time I will use a little less juice (since I will use less macaroni), 6c. not 4 of cheese, and also add some italian seasoning. Maybe using v8 or spicy v8 instead would also kick it up a notch? Anyway, I liked it and it's a good versatile recipe you can play with or use as is. My toddler loved it and ate like a piggy!
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23 users found this review helpful

Cooking Light magazine's Chicken Parmesan

Reviewed: Sep. 29, 2005
This was one of THE simplest parmesan recipes out there, and pretty tasty too. I don't like how it came out fried in the pan though, and simmering makes the crumbs too moist. It is much better (and frankly, easier) to put the breaded breasts on a foil-lined cookie sheet, spray liberally with cooking spray, and bake about 15-20 min or til juices run clear. Then, remove, and top with warmed sauce and cheeses, bake til cheeses are melted and serve. This saves on fat grams too!
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38 users found this review helpful

Cooking Light magazine's Mexican Chicken Casserole

Reviewed: Jan. 10, 2005
This recipe was a keeper--delicious, though I didn't pay attention to the type of tortillas and so forgot to get corn at the store, so I used flour tortillas and it still turned out yummy! (Since then I have made it many more times the right way.) I like how liquidy it is, nice and gooey so you don't miss tons of cheese so much. Mmmm!
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3 users found this review helpful

Roasted Red Pepper Lasagna

Reviewed: Jan. 10, 2005
This recipe was very good, especially for being a "light" entree. I prepared it for my husband, who typically doesn't like red sauce dominated food, and he was pleasantly surprised at the lack of tomato sauce. The red peppers gave it great flavor, though I would chop them into smaller bits next time. I didn't change anything on the recipe, though next time I may season a bit more.
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1 user found this review helpful

Mom's Hot Mexican Salad

Reviewed: Jun. 15, 2004
Yum. Kind of similar to the macho nacho dip I make, but less cheesy. I used a prebagged salad blend (Southwestern caesar) that has a premade jalapeno ranch dressing, so that it came out as a taco salad kind of meal. This is the kind of thing I can eat over and over for dinner and lunches, if I make enough!
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12 users found this review helpful

Chicken Eileen

Reviewed: Jun. 15, 2004
I found this recipe to be pretty bland. My husband thought it was ok, but I wasn't that impressed. I think if I decide to make this again, I will use broth to cook the stuffing instead of water per the box directions, and then I will also add much more seasonings to my bread crumbs (even more than the seasoned bread crumbs come with) such as Tony Cachere's cajun seasoning to give it more kick. I did add a bit of garlic salt which helped, but not enough. I sprinkled the top with dried parsley when I put on the final cheese slices, which made a pretty presentation. I also butterflied my chicken breasts and pounded it out a bit to make it easier to roll (and prettier when cut open). Definitely need to add more umph though!
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9 users found this review helpful

Stuffed Pork Chops III

Reviewed: Jun. 15, 2004
Yum. I've been on an allrecipes.com kick lately, which my dear hubby has had to suffer (ha ha) through, and this was a definite keeper in our house. Luckily I had purchased some super thick chops awhile back and kept them frozen with the intention to butterfly or something, but when I found this I knew there was a reason I'd saved them! I actually forgot to add butter to the stuffing, duh, but ended up just spooning a little broth into the pocket and it came out more flavorful. I actually also browned the chops in olive oil instead, used 2 heaping tsp. dried minced onions (none fresh on hand), switched to chicken broth and added a little white cooking wine to the broth. Since my chops were so thick, I used a whole can of broth so that it was level with the top of the bottom layer, and then just flipped the chops every so often to keep them moist and cook evenly without the stuffing floating away. Some of it did, however this made the sauce that much better. They were so moist and tasty I won't be able to eat plain chops again! Served with buttery egg noodles and steamed veggies, my husband was a happy man!
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10 users found this review helpful

Cinnamon Coffee Frosting

Reviewed: Jun. 15, 2004
Omigosh this is my new favorite frosting. I first tried it on the black magic cake, and let me tell you--perfect combination. Thanks to all the other reviewers for the suggestion! I don't keep instant coffee on hand, so when I brewed the very strong coffee for the cake, I brewed a little extra and used about 2/3 milk and 1/3 coffee where the recipe called for milk. I definitely think that if you are having trouble reaching the desired consistency, do NOT keep dumping in powdered sugar, as it really takes away from the buttery cinnamon flavor that's to die for. Instead I suggest using a minimal amount of liquid to get started and add more if needed. My next use of this recipe will be to top my homemade cinnamon rolls! (At hubby's request) Thanks so much for an awesome recipe!
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17 users found this review helpful

Black Magic Cake

Reviewed: Jun. 15, 2004
I read the many reviews on this recipe, and decided to try it. It was delicious! I was at first concerned about how liquidy it was, but my concerns were completely unfounded, as it came out perfectly in just under the suggested baking time. I did have to tweak it a little, as I don't keep buttermilk on hand (Betty Crocker cookbook says emergency sub 1 c. milk + 1 Tbsp. lemon juice or vinegar and let sit per 1 c. buttermilk needed). I also used vanilla hazelnut flavored coffee--delicious! I topped it with the cinnamon coffee frosting as suggested by so many other reviewers, and even my anti-coffee husband was hooked. Tastes even better the 2nd day too. I made it again awhile later, and since my hubby was dieting it stuck around my kitchen for a WEEK until my parents came in town at which point it was as moist as the day I made it AND gone by the next morning!
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5 users found this review helpful

Chicken Rice Mexicana

Reviewed: May 24, 2004
I liked this recipe, however I made a few alterations that really helped. First, I grilled strips of chicken breasts instead of cubed chicken using my George Foreman (took 5 min!) and then when layering it, I added spoonfuls of salsa over the rice. I also used cheddar instead of jack, and it worked very well. I ate mine with sour cream and extra salsa. This has a fajita casserole taste to it, which isn't my hubby's favorite thing but he liked it, especially in the times I have made it since, where I chop the peppers and onion up smaller so they're less noticeable. Even my toddler daughter eats it!
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23 users found this review helpful

 
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