javelin1221 Profile - Allrecipes.com (18880455)

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javelin1221


javelin1221
 
Home Town: Tuscaloosa, Alabama, USA
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Member Since: Jun. 2004
Cooking Level: Intermediate
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Candy Corn Bark
About this Cook
My favorite family cooking traditions
My mom and sisters-in-law get together every year around Christmas (sometimes as early as Thanksgiving) to make Christmas candy. This is a family tradition that was started by my grandmother, mom, and aunts. The guys come too, but they hang out in the living room. Now that our family is growing, the guys are in charge of looking after the kids while the girls work on the candy. Sometimes, we might have a couple of friends stop by. We have a quick supper, like a crockpot soup, chili, or pizza, and then we get to work. We laugh and cut up and get silly; it's so much fun! We each make 2-4 different kinds of candy and usually we'll have a couple of batches of something that doesn't turn out and a great big mess! My favorite candies are my grandmother's Strawberry Jell-O candy, Oreo balls, and peanut butter fudge. We divide the candy up when we're all done and freeze some. The plan is for us to share with other family and friends, but sometimes it's just too good to share!
Recipe Reviews 31 reviews
Candy Corn Bark
I've been wanting to make this for a few years - since I first found the recipe on Allrecipes. Cute idea and so easy, but very sweet! I misread the directions from my iPhone app (too tiny!) and used a baking "dish" instead of a baking "sheet" so I have a lot of loose oreos, pretzels, and peanuts under the hardened almond bark since the almond bark didn't drip down to the bottom of the dish. Tonight, I am going to pick up some more almond bark, M&Ms for more color, and maybe some potato chips or something else salty to offset the very sweet sweetness. (Might need to add more pretzels instead of chips, the sweetness is overwhelming!) Then, I plan to break up the bark I made last night and reuse what's on the bottom for another batch and use a cookie sheet this time!

2 users found this review helpful
Reviewed On: Oct. 20, 2011
Chocolate Chip-Amaretto Pound Cake
Great tasting cake and super easy! While I did dust it with powdered sugar, it would've been beautiful garnished with some strawberries as well. Add a little ice cream or whipped cream and YUM! I used mini chocolate chips so that the chips wouldn't sink in the cake while baking and I probably use closer to 1 1/2 or 1 3/4 cups of chips instead of 1 cup. I didn't have enough almond extract for the full 2 tbsps., so I used amaretto to make up the difference and added more. I probably used closer to 3-4 tbsps. total of extract and amaretto. I will definitely make this cake again for it's ease, convenience, and taste! Way to go, Judy!

11 users found this review helpful
Reviewed On: Jun. 15, 2009
Easy Cheese Ball II
This is a simple recipe and it was a good recipe to make in a hurry because I had all the ingredients on hand. It was especially easy because I used a mixer to blend and a mini food chopper to coarsely chop the pecans. This cheese ball was good, but I thought a full packet of ranch dressing mix was too much. There was just too much of a tang and it didn't hit my taste buds the way I would've wanted, so I added about 1 c. more cheese and about 4 oz. more cream cheese. I wish I had some bacon bits because I know that would've been delicious, but I didn't so I thought I would try to offset some of the tang from the ranch and I threw in about 1/2 of a small can of pineapple chunks and some juice for a little bit of sweet. I also added a couple squirts of lemon. The pecans I used were so good and I did not toast them like some reviewers suggested...I don't think that it's necessary. I will definitely make this again because this one turned out pretty good with my little adjustments. Next time, I will follow the recipe exactly, except that I will not us the whole packet of ranch and I will make sure that I have some bacon bits and maybe some chives to throw in. Thanks for the recipe!

3 users found this review helpful
Reviewed On: Dec. 26, 2008
 
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