Sue Logsdon Recipe Reviews (Pg. 1) - Allrecipes.com (18960669)

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Sue Logsdon

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Reindeer Poop

Reviewed: Jul. 19, 2014
I've been making these at Christmas for 30 years or more but never thought to use my crock pot! Thanks for the tip! I add whatever I have. I use raisins, nuts (any kind), coconut is good and my favorite is crushed pretzels (I make dipped pretzels every year and I take use the broken bits from the bottom of the bag (with the salt) and crush them finely in my food processor and add it to the chocolate. I put them in mini-cupcake pans lined with a pretty Christmas liner and they are one of the first items to disappear from the cookie tray!
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Saltine Toffee Cookies

Reviewed: Dec. 12, 2013
I've been making these for over 20 years now - I was given the recipe by a co-worker and they are now a tradition in our family! SO easy, SO good! I like them with almonds on top but any nut can be good. Line your pan with foil or parchment (they WILL stick to a non lined pan) Make sure your oven is preheated and cook for EXACTLY 3 minutes (I've had the sugar/butter combo 'break' when I've gotten too busy multi-tasking and let it go too long) Glad to see this one posted! Thanks - now i can get rid of the 20 year old butter stained index card I have had this written on and won't have to worry about losing it! Merry Christmas everyone!
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2 users found this review helpful

Vegetable Quiche Cups To Go

Reviewed: Dec. 2, 2013
I received this recipe years ago from a Weight Watchers leader. It's fantastic! You can adjust and play around with the ingredients as you like (I'm not a fan of spinach) You can also make them not-diet-friendly by adding sausage, bacon, ham, other cheeses - I like jalepeno in mine with onion and mexican blend shredded cheese. Plain old pepper and egg are good too. AND they can be frozen - so I grab a couple and head out the door to work, by the time I'm there a min or less in the microwave warms them up and I'm ready to have a healthy breakfast. LOVE this recipe! Thanks for sharing it!
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5 users found this review helpful

Baked Kale Chips

Reviewed: Oct. 27, 2013
Oh - this is going to be my new favorite obsession! I tried the first batch at a lower temp (based on reviews) Second batch I put back up to 350 as the recipe states - perfect! Garlic salt, or garlic powder and cayenne (spicy) or just plain salt. Wonderful! I sprayed with generic PAM instead of tossing in oil. Awesome snack - super food good for you and a GREAT low cal (zero point) snack! Thanks so much!
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3 users found this review helpful

Peppermint Brittle

Reviewed: Dec. 19, 2012
We call it Peppermint Bark and I make it every Christmas. I first spread a layer of dark chocolate in the pan-- chill it till it's firm, then add the white chocolate layer to which I've added crushed peppermint (canes or Starlight mints, crushed in a food processor) While the white chocolate is still damp I sprinkle it with very finely crushed peppermints (peppermint dust) - chill again till very firm and break into pieces. Yummy! Thanks for sharing!
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2 users found this review helpful

Chocolate Pretzels

Reviewed: Dec. 13, 2012
I live in NJ and we have UTZ Pretzels -- they make the round waffle pretzels (found in most any supermarket) They are perfect for this. I use Hershey Hugs (black and white or the Peppermint Hugs (red and white). Yummy and looks pretty on the cookie tray!
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Snowballs II

Reviewed: Dec. 11, 2012
I've been making this for years (it's in the old version of the Betty Crocker cookbook - from the early 70's and probably earlier) My aunt would make these when I was girl and shape into crescents -- I make them like the recipe calls for (balls) and often use Walnuts (cheaper)! Even though these don't spread - DON'T crowd the cookie sheet - if you do they won't bake right - (dry or undercooked) ... follow this exactly and you will have a melt-in-your-mouth morsel of yummy! Love these!
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Dot's Ham, Cabbage, and Potatoes

Reviewed: Oct. 3, 2012
Thanks for sharing - this is exactly how I've been making it for years. It's excellent the next day (actually prefer it on day 2)! I slice the potatoes and ham and add fry it until the cabbage gets a little brown color on it. Yummy! NOTE to the reviewer who can't find pork butt in her state - pork butt is actually the port shoulder - so maybe if you ask for that you'll have better luck. It's always sold in my stores here in NJ near the ham slices - but I can still get the one labeled 'butt' in the red cellophane! Good luck!
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4 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Sep. 27, 2012
This was excellent - FINALLY a chicken fried steak recipe I like! I would use MUCH less buttermilk, etc. next time as there was most of it left over after dipping the beef. Thanks Norah - this is a keeper!
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Jalapeno Popper Spread

Reviewed: Feb. 20, 2012
I'd give it 10 if I could. I wasn't so sure about this one but followed as written (no sour cream, no onions, no bacon!) with the exception of using 5-6 fresh jalepenos chopped (because I had them)It gets devoured in a flash. I've tried a reader suggestion and added panko to the top - it was good too, but it doesn't need it. I agree with the submitter, use fresh grated parmesan on top (yes, I thought it was weird too - it's not the same without it and green top jar stuff is a poor substitute) You have given us a new family fav. Thanks so much! (PS - having it tonight for dinner - oh my bulging thighs!) SO worth it!
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3 users found this review helpful

Cookie Salad I

Reviewed: Jan. 15, 2012
I just made this for the first time to serve at family dinner tonight. I took a spoonful to taste it before putting in the fridge to set, and before adding the cookies (right before serving). OMG - its' delicious! I don't think it even needs the cookies - although the whole point of my trying this was to use up some of the Christmas cookies that I have around. This one's a new 'keeper'! Thanks!
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1 user found this review helpful

Sunshine Chicken

Reviewed: Dec. 27, 2011
Just found this recipe and made it tonight. I followed another persons suggestion and doubled the sauce and used 1/2 ketchup and 1/2 bbq sauce - added a little honey and upped the garlic by alot! (all personal preferences). I tossed it under the broiler for a few minutes at the end to attempt to crisp the skin a bit (it didn't work - LOL) and used some Adobe, salt, pepper, and onion powder before basting. It was EXCELLENT - even my very picky son in law loved it and asked me to make it again soon! Thanks so much!
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2 users found this review helpful

Fried Onion Rings

Reviewed: Jul. 12, 2011
I've been using this recipe for over 30 years now. They are the best and we like them if the onion is sliced a bit on the thick side. Put's all other recipes to shame!
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6 users found this review helpful

Pepperoni Caesar Pasta Salad

Reviewed: Apr. 10, 2011
This seemed to simple to be 'really' good -but I had the ingredients on hand and needed a 'make the day before' side dish to the Hearty Italian Sandwiches (recipe found on this site). Was not impressed with the flavor right after making it last night, but just pulled it out of the fridge and gave it another taste - it's FABULOUS and couldn't be any easier! Would also be a nice base to toss in whatever you had as well (olives, onions, carrots, you name it!) Thanks for the recipe - this ones a keeper!
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3 users found this review helpful

No Bake Deluxe Hamburger Cookies

Reviewed: Apr. 2, 2011
I've been making these for almost 30 years (since my kids were little)! They are great for summer picnics, birthday parties and to take to any event with kids! I made these for a nursing home BBQ and they were a big hit! Keebler Grasshopper cookies work very well as the 'burger' and I tint coconut green to use for lettuce and red fruit leather to use for the tomatoes. The sesame seeds on top make it look authentic. I use a tiny bit of honey to make them stick
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8 users found this review helpful

Chili Dog Casserole II

Reviewed: Mar. 7, 2011
Amazingly good - I was 'iffy' on this one and so was my family, but we all liked it! Cheap, easy and quick! It's a keeper! Thanks!
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3 users found this review helpful

Tropical Lime Cake

Reviewed: Feb. 27, 2011
I had my doubts about his one (all that oil and 5 eggs and ?? Jello!??) but I had too many limes and was looking for a recipe to use some of them up. I made this earlier today and just tasted it. It's REALLY good! As many of the other reviewers mentioned, this could easily be changed up using different combos of cake and jello but I really like it the way it is. I will definitely make this one again and again - it will be nice to serve in the summer on the deck. All that lime reminds me a little of Margarittas. The color is quite pretty! The glaze soaked in making the cake super moist - a little tart and a little sweet, all at once. Excellent! Thanks for the recipe!
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4 users found this review helpful

Easy Bacon and Cheese Quiche

Reviewed: Nov. 21, 2010
I've been making this recipe for over 30 years. My family and I don't like Swiss so I used shredded cheddar (bagged if in a rush- just as good!) and I always crisp fry and crumble my own bacon (I don't like canned bacon, just a personal preference). Over the years I've added - broccoli floretts, fresh chopped tomatoes, mushrooms, substituted ham for the bacon. I've turned it 'Mexican' by using Pepper Jack cheese and fresh Jalepenos from the garden with salsa on top or baked in. It's a great 'Base' recipe and allows your creativity to come thru beautifully.
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38 users found this review helpful

Panzanella Salad

Reviewed: Jun. 27, 2010
200 serviings? Wow! That's a whole lotta Panzanella! :-) I've never cooked for that many (40 is my max!) but I HAVE made this recipe - scaled down! It's wonderful and makes for a really nice summer meal or side! I love this the next day as well - personal preference! Thanks!
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3 users found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Dec. 22, 2009
I felt compelled to rate this recipe because of all the great reviews it received. First off - the recipe is very poorly written and I'm surprised it passed the All Recipes review process - the yield states 18 cookies? I got 5 dozen - and followed the receipe exactly as written. They taste like a mediocre chocolate cookie with a cherry stuck in the middle. I used Ghirardelli cocoa and that didnt' help at all. The frosting makes ENTIRELY too much - I have at least a cup and half left over. The cookies stick to the sheets if even a drop of the frosting overflows and the cookie then falls apart. You might want to mention that they need to cool for a minute or two before attempting to remove them at all - but don't let them cool too much or they will stick to the pan and fall apart when trying to remove them. Horrible recipe and a very bland cookie. Sorry but this is the worst recipe I've ever tried from this site and I've used this site almost daily for close to 8 years!
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16 users found this review helpful

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