Ramona Recipe Reviews (Pg. 1) - Allrecipes.com (18987735)

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Crunchy Caramel Corn

Reviewed: Dec. 15, 2011
I would never have thought about using the microwave to make caramel corn. I have yet to find a recipe that makes a "crunchy" batch. Until I tried this one! Simple, quick and worth the try people! I will NEVER make caramel corn in the oven again! Thank you for sharing this wonderful recipe. **Tip use plastic bowls and spoon. They don't get too hot and are super easy to clean up.
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4 users found this review helpful

Molasses Cookies

Reviewed: Dec. 11, 2011
Great Cookie!
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2 users found this review helpful

Wanda's Chicken Noodle Bake

Reviewed: Dec. 11, 2011
Two words: REALLY GOOD! I used 1 cream of mushroom and 1 cream of chicken (that's all i had on hand). I also used crushed potato chips in place of the bread crumbs. Thanks for a great recipe!
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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 11, 2011
I gave this 3 stars because more spices are needed and the dough is very sticky. I thought maybe i made a mistake in measuring, so i tried again and had the same results. even after chilling the dough overnight it was still to sticky to roll. I added some coconut and butterscotch chips and it turned into a great drop cookie that was soft and chewy.
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2 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Oct. 26, 2011
Great recipe! I used 1/4c molasses and 1/4c corn syrup. I baked at 250 an extra 15 minutes, because i like my caramel corn crunchy. If you like your caramel corn sticky, don't bake for a full hour. I also used pecan halves instead of peanuts. Don't waste time looking at other recipes. This is a keeper!
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3 users found this review helpful

Butterscotch Gingerbread Cookies

Reviewed: Oct. 19, 2011
I doubled the cinnamon, used butter flavored crisco (didn't have enough butter or margarine),used 1/2 cup white sugar and 1/2 cup brown sugar, 2 medium eggs, a splash of orange juice and a splash of vanilla and 1 cup of chips. i baked at 340 for 9 minutes. Came out perfect! crispy edges and soft/chewy center. Great with a cup of coffee. Thanks for a great recipe!!
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1 user found this review helpful

Grandma's Butterscotch Pie

Reviewed: Oct. 3, 2011
this is my son's favorite pie. The only changes I made were adding 1 more tablespoon of cornstarch because i use 1% milk. Thanks for a great recipe!!
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3 users found this review helpful

Blueberry Breakfast Sauce

Reviewed: Aug. 8, 2010
I was looking for a basic sauce that wasn't too sweet to top angel food cake (for a low sodium/fat plan). This worked great! I reduced the sugar to 1/4 cup, increased the cornstarch to 2 tablespoons and used 3 cups (freshly) frozen blueberries. will experiment with different fruits and use splenda next time. Thanks for a great recipe.
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4 users found this review helpful

Todd's Famous Blueberry Pancakes

Reviewed: Feb. 10, 2010
Great pancakes! Not heavy at all! I added 2 tsp. vanilla and set mixture aside for 15 mins. I dropped fresh bluberries onto pancakes while cooking and brushed them with melted smart balance butter after flipping. Great on a cold snowy day when school and work have been cancelled. Will make again and again! Thanks for a great recipe!
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1 user found this review helpful

Ham Loaf II

Reviewed: Mar. 3, 2008
I have made this recipe and served it to several different people with A+ reviews. It isn't dry and has a wonderful taste. I purchase my meat already mixed from my local butcher. Thanks for a great recipe!!!
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9 users found this review helpful

Pecan Pie Cookie Bars

Reviewed: Dec. 9, 2007
This is a very easy and good recipe. Everyone liked it. I didn't have dark brown sugar so I used light brown sugar, worked just fine. I also added 2-3 TBSP. of light corn syrup to the pecan mixture. I've been asked to make this for two other holiday gatherings and passed on this recipe to many.
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46 users found this review helpful

Baby Blue Punch

Reviewed: Oct. 13, 2007
I've made this punch a few times now and have never had any left over. It is always a big hit. However, I can no longer find blue colored kool-aid. So, I used invisible raspberry kool-aid and added drops of blue food coloring to achieve the color I wanted. Thanks for a great recipe! Use your imagination on this one! :-)
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3 users found this review helpful

Banana Cake X

Reviewed: Sep. 7, 2007
I've made this a few times and have always had great reviews. I used 3 very ripe bananas, added 1 tsp. cinnamon, 1/4 tsp. nutmeg and used 1 fresh lemon. Using a fresh lemon instead of bottled lemon juice made a big difference in the taste. I then frosted with a light cream cheese frosting. Yummy! I baked 3 of these for a friend to take to a carry-in at her work, she didn't have any leftovers!!! Thanks for a wonderful recipe!!
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4 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 14, 2007
This is the best snickerdoodle cookie recipe I've made!!! Not to crispy on the outside and soft inside. My neighbor came over and wanted to know what I was baking. I gave her a cookie to try and well, let's just say she took a plate full home! measure the ingredients as listed and you shouldn't have any problem getting a great cookie. I did chill my dough for 30 minutes before rolling. Note** it's important to remove cookies to a cooling rack when they come out of the oven and not let them set on the cookie sheet. They will continue to brown. Happy baking!!!
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2 users found this review helpful

Chocolate Chocolate Chip Cookies II

Reviewed: Dec. 16, 2006
This is the best chocolate cookie dough recipe I've ever made. Just the right amount of cocoa powder!! I substituted Andes peppermint chips for the chocolate chips. WOW! I have received so many compliments! And your house smells like a peppermint patti while they're baking ;-) Thanks for sharing this recipe!
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3 users found this review helpful

Aunt Kaye's Rhubarb Dump Cake

Reviewed: Sep. 30, 2006
I used frozen rhubarb, 1/2 cup water and increased the melted butter to 1/2 cup, and baked this for 70 minutes. Half way through baking I cut a few slits in the center so the mixture would bubble up and mix in with the cake mixture better. It turned out great. Even my 8 year old who doesn't like rhubarb ate this and liked it!
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43 users found this review helpful

 
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