REBEKAHMO Recipe Reviews (Pg. 1) - Allrecipes.com (18882318)

Overnight Berry Coffee Cake

Reviewed: Mar. 21, 2012

Delicious! I did make a few changes, using whole wheat flour instead of all purpose, adding 1/3 cup ground flaxseed, coconut oil instead of butter, and sour cream instead of buttermilk (needed to use it up). I used frozen raspberries. My family just loved this cake, it made a terrific Valentine's Day breakfast!

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2 users found this review helpful

Very Chocolate Ice Cream

Reviewed: Jul. 23, 2011

Oh. My. Gosh. This has to be one of the best things I have ever tasted. So perfectly creamy and smooth and chocolaty. Heaven help me. I cooked the milk mixture with the egg yolks to 180 degrees, removed from heat, and dumped in the finely chopped Bakers Semi-Sweet chocolate and let it sit a few minutes, then stirred until melted completely. Refrigerated it overnight. Added the cream and vanilla just before freezing in my ice-cream maker. Absolute perfection. Wouldn't change a thing.

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1 user found this review helpful

Soft Molasses Cookies V

Reviewed: Feb. 10, 2011

Made exactly as directed, except for substituting sucanat for the brown sugar and using part whole wheat flour. Oh, and I also rolled the balls of dough in granulated sugar before baking. Absolutely delicious!

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5 users found this review helpful

French Bread Rolls to Die For

Reviewed: Jan. 24, 2011

Easy, delicious, will definitely make again!

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11 users found this review helpful

Buckeye Balls II

Reviewed: Dec. 18, 2010

Delicious! I ended up only using 3 cups of (non-sifted) powdered sugar....and added a tad more peanut butter. I did use 1-1/2 c. chocolate chips. Definite crowd pleaser!

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2 users found this review helpful

County Fair Elephant Ears

Reviewed: Sep. 2, 2010

Taste: Delicious. Mess in kitchen: substantial. So basically what you're doing is making cinnamon rolls, but instead of leaving them as rolls, you smash each roll into a large flat circle, sprinkle with cinnamon sugar, and bake like a cookie. A few notes about the recipe: 1. When it says a "lightly floured surface" - read that to mean dump at least 1/2 cup of flour on there, because this dough is so sticky. I had to knead a lot more flour into it to make it work at all. 2. I found it easier to just smash the rolls into circles with my hands rather than using a rolling pin (and faster too). 3. MOST IMPORTANT OF ALL.....The whole bit about ungreased cookie sheets - DON'T do it. Use parchment paper. Seriously. I could barely chisel some of these off and one of my cookie sheets will never be the same. 4. Mine were done in 10 minutes. Altogether, a very tasty treat that my children are already begging for me to bake again.

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7 users found this review helpful

BBQ Glazed Homemade Meatballs

Reviewed: Jun. 26, 2010

One of the BEST meatballs I've ever eaten! My whole family and everyone we've served them to loves them. I've discovered that it also makes a wonderful meatloaf - in fact, my husband almost prefers it that way! I do use regular whole milk instead of evaporated, and I decrease the sugar in the barbecue sauce a little. Thanks for the fabulous recipe!!

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4 users found this review helpful

Chicken Noodle Casserole II

Reviewed: Mar. 6, 2010

I like this casserole a lot. I used 1-1/2 lbs chicken tenders that I boiled until done and cut into chunks. I also used homemade cream of chicken soup. Result was very tasty. The noodles near the edge of the pan didn't cook all the way....so next time I might add a bit of milk to make more sauce.....but my whole family and guests liked it anyways.

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4 users found this review helpful

Grilled Venison Backstrap

Reviewed: Jan. 19, 2010

Amazing! We loved it.....and this was our first time cooking venison. We just used 1 lb. regular bacon and about 16 oz. barbeque sauce.....and discovered that it turned out better to use medium-low heat for 5-7 minutes per side, making sure the meat was still pink in the center. Wasn't gamey at ALL, tasted just like beef. Thanks for the recipe!!

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2 users found this review helpful

Honey Bun Cake I

Reviewed: Oct. 27, 2009

Very tasty cake. I decreased the oil to 1/2 cup and put half the brown sugar/cinnamon mixture in the middle, half on top before swirling. I omitted the glaze and added chopped walnuts on top. It was delicious! I wouldn't say it really reminded me of a honey bun, though. Maybe with the glaze it would...I guess I'll have to try it again to find out!

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0 users found this review helpful

Marshmallow Fondant

Reviewed: Oct. 25, 2009

This worked out great for me. I used only 3 T. of water and Crisco instead of butter. I made it several days ahead, kept it in the fridge, and despite letting it come to room temp, I did have the most success with microwaving it for a few seconds before rolling it out. Taste was actually good...and I'm not a fondant fan. Will definitely use this recipe again.

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Alyson's Broccoli Salad

Reviewed: Aug. 23, 2009

Awesome salad! I used regular white vinegar and 3 T. sugar....about 3 smallish broccoli heads, red grapes (halved) instead of raisins (but I know raisins are delicious also, I just had the grapes on hand), and toasted walnuts instead of sunflower seeds. So yummy!

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2 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Aug. 16, 2009

Delicious! I used the whole egg and ended up adding an extra 1/3-1/2 cup flour because the dough was too sticky. Worked out fine. I separated the dough in half to chill and rolled the sections out separately. Rolled them in powdered sugar instead of flour. Baked on parchment paper...8 minutes. Wonderful spicy flavor and smell....stayed soft and fresh for several days. Will definitely make again!

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Cornbread Muffins II

Reviewed: Aug. 13, 2009

These tasted just okay. The batter is so liquidy and they didn't rise well...and the final texture was not really like any cornbread I've ever had. More spongy, kind of weird. That being said, my kids loved them and they went well with my beans and ham, but I'll be trying other cornbread recipes.

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Simple Cajun Seasoning

Reviewed: Aug. 9, 2009

Delicious and easy. I use it in Cajun Chicken Pasta. Much cheaper than buying it, that's for sure!

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2 users found this review helpful

Strawberry Pretzel Salad

Reviewed: Jul. 19, 2009

I liked this a lot....but maybe not as much as I hoped I would. The crust layer seemed a bit thick...and turned out pretty crumbly....maybe I should have baked it a little longer than 8 minutes, but I was paranoid about it turning into a rock like some people complained. And whoever suggested that putting the jello mixture in the fridge to set up for an hour before pouring on the cream cheese layer steered me WAY wrong...because my jello was completely set in 15 minutes and I had to scoop it onto the cream cheese. It still looked okay, but not what I was envisioning. All in all, taste is very good....I'll make again.

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3 users found this review helpful

Chocolate Chip Cookies V

Reviewed: Jun. 10, 2009

I think these were my favorite chocolate chip cookies EVER. I used vanilla pudding and increased the flour to 2.5 cups, otherwise made according to recipe. Only baked for 8 minutes. Completely fabulous.

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3 users found this review helpful

White Bean Chicken Chili

Reviewed: May 11, 2009

Very good. I just cooked frozen chicken breasts in with everything else in the crockpot. Used a can of salsa verde instead of tomatillos. Delicious with some lime corn chips!

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0 users found this review helpful

EAGLE BRAND® Peanut Butter Fudge

Reviewed: Mar. 17, 2009

I think this is some great tasting stuff. I used white chocolate chips and chunky peanut butter, omitting the extra chopped nuts. Easy, fast, and very yummy!

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Aunt Mary's Chocolate Cake

Reviewed: Mar. 17, 2009

So so good. I didn't exactly let the chocolate mixture cool to room temperature...didn't have the time for that...and everything still turned out great. Awesome with a buttercream frosting.

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1 user found this review helpful