St.PaulMom Recipe Reviews (Pg. 1) - Allrecipes.com (19227553)

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Potato Casserole II

Reviewed: Oct. 24, 2011
I make a version of this that my husband's side of the family asks me to make EVERY year for Christmas...they call them "those amazing potatoes". I buy the o'brien style of shredded hashbrowns that have the onion & green pepper in them. If you can't find them, put in your own onion&green pepper...it adds alot of flavor. I never add butter to this dish, with all the cheese, sour cream & cream soup it's not necessary and you won't miss it, trust me! I also like to add fresh minced garlic to the mix...and I also never bother thawing out the hashbrowns as this recipie implies (with the need to press out the excess water) just mix it all together with the hashbrowns in their frozen state. Other soups work nicely, too. We have a vegetarian in the family so instead of cream of chicken I use cream of onion (great flavor booster!) cream of celery or cream of potato. Since I always double this for a crowd, I use two different types of soup. Cr. of onion is my favorite, though! If you want crispy browned edges, remove the foil or lid half way through baking. When it's all bubbly & browned around the edges, it's done. It takes a little over an hour and when doubled, takes more like 1 1/2 hrs. or so. I also think the chips make it too greasy. 2 cups of coursely crushed corn flakes (cereal) mixed with 1/2 c. melted butter is better, I think. If you use durkee fried onions, put them on the last 10-15 min. or they will burn! Don't forget to spray baking dish w/nonstick spray!!!!
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9 users found this review helpful

Christmas Snack Mix

Reviewed: Oct. 19, 2011
I give this 5 stars 'cuz it sounds so good! The Wheatnuts make it unique...for those of you that can't find them, they are in the snack section of the grocery store, usually on a top shelf, where the Chexmix and stuff like that is...NOT with all of the canned nuts. If you've never tried them, they aren't actually nut, they have a nut-like flavor and most of the variety of shapes don't remotely resemble a nut! Make the extra effort to find them. They are addicting and like nothing you've tried before! I think the additon of Craisins is a great idea and I will add those, as well. White yogurt coated raisins or white choc. coated mini pretzels would also be a fun & colorful addition! Thanks for this new & different version of a salty & sweet snack! I will be giving this away to teachers, neighbors, pastor, friends, etc. and I'm sure my kids will have a blast putting it together and bagging it up for everyone!
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9 users found this review helpful

Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed: Oct. 26, 2011
Super yummy dish! I add sliced kalamata olives and crushed red pepper flakes to this instead of the black pepper. Be careful how much salt you add as feta is very salty and so are canned tomatoes. Serve with crusty bread and a spicy red wine and you will be in heaven! Impress your guests with this elegant but easy dish!
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6 users found this review helpful

Best Ever Popcorn Balls

Reviewed: Oct. 31, 2011
These popcorn balls ROCK! Made them today for my son's 4th grade class. I got 21 baseball size balls using 3 regular size bags of butter flavor microwave popcorn (that's what I had onhand) and added 1 1/2 tsp. of vanilla and only 1 tsp. of water. I also used red & yellow food coloring to make them orange. Keep the popcorn warm after you pop it for easy mixing. I left the bags sealed and put the in the oven (at 275 degrees) until I had them all popped and the marshmellow goodness was melted & ready to go. Put the bags one at a time in a colander to get all of the unpopped kernals out! (they will go to the bottom, just scoop the popcorn out of the colander carefully!) I mixed it all at one time in a large stockpot and wore latex gloves sprayed with Pam to shape the balls, then just put them on a baking sheet to cool before putting them in treat bags. A huge hit! I will be making tons of these for Christmas treats for all and will make them look more festive by adding red & green m&m's, gumdrops, whatever. Super easy and so yummy. Truly this is "pocorn balls 101" so don't be afraid to give them a try! Happy Halloween! :-)
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7 users found this review helpful

Cranberry-Pumpkin Cookies

Reviewed: Oct. 19, 2011
Awesome cookies! They are moist, chewy and totally delicious! I sometimes add white chocolate chips to the batter...yummy and a nice punch of color! A powdered sugar/milk/melted butter drizzle is also excellent, but not necessary if you add the white chocolate chips. Thanks for the great recipie! :-)
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1 user found this review helpful

Breakfast Burritos with Green Salsa

Reviewed: Jan. 15, 2012
These are yummy. Never tried it with cream cheese before! In the past, we've made these when camping and used pepper jack cheese instead. Garden fresh diced tomatoes are great in these, too! If you use smaller tortillas, and add more chorizo, it's enough to feed a group of hungry campers! I hate to admit this, but an icy cold beer goes great with these, even if it is morning! Try a bloody mary w/ a chaser! YUM!
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9 users found this review helpful

White Chocolate Macadamia Cranberry Dreams

Reviewed: Dec. 17, 2011
Mmmmmm, these are so good! I had a heck of a time finding macadamia nuts, and when I did, it was a 3 oz. pkg. for $5, so I bought a pound of pistachios instead. Their greenish hue looked very pretty with the cranberries! Not the same crunch as a macadamia, but was a fine substitute. I made these today for a cookie swap. Doubled the recipie thinking I would get 6 dozen, but got more like 9 dozen! This was a good thing, because they are very addictive! My hubby commented several times how good he thought they were! I dusted some with powdered sugar and the rest got a drizzle of semi-sweet chocolate! They were as pretty as they were delicious! I found the batter to be very stiff when I doubled it and it certainly gave my Kitchen Aid mixer a good work out! If I double it next time, I may do two seperate batches. I also would like to try the cocoa powder version, I bet these would be killer in chocolate with a white chocolate drizzle! Overall a great cookie recipie, I highly recommend giving them a try! :-)
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2 users found this review helpful

Grandmother's Oatmeal Cookies

Reviewed: Dec. 26, 2011
Super yummy! I don't care for raisins, so used craisins instead. Next time I may add some choc. chips to the batter. I also think these would be great naked...just plain ol' oatmeal cookies! Don't forget an ice cold glass of milk with these! :-)
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1 user found this review helpful

Basil, Roasted Peppers and Monterey Jack Cornbread

Reviewed: Oct. 6, 2011
A quick and easy way to make these is to use two boxes of corn muffin mix (I prefer Jiffy) and follow the directions on the box for the egg & milk (sub. buttermilk, if you have it!) you may then use the recipie suggestions for the sauteed onion, sugar, cheese, basil and red pepper. I usually use a small can or two of diced green chilis instead of basil. You can throw in a 1/4 cup of melted butter for a flavor boost, but no need for 1/2 a cup! I drain a can of corn and add the kernals to the mix and you don't need the TB of baking soda, but you can add one tsp. if you want higher muffin peaks. I use a combination of cheddar & jack cheese and also sprinkle some cheese on top before baking. This is enough muffins for a crowd, you should yeild 24+. FYI, they freeze very well, too. You may also bake this in a large loaf pan, well greased and will take about 45 min. to bake @ 350 degrees. If you bake in a loaf pan, bake for 15 min. and then sprinkle the cheese on top & finish baking, or the cheese gets over-browned. This version always gets rave reviews from friends & family and is excellent on a chilly day with a steaming bowl of chili or tortilla soup! Enjoy!
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8 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Oct. 4, 2011
I give this 5 stars for it's simplicity and because it's good enough to serve company without alot of fuss. I have been making this for years and everyone loves this dish. I do two things differently. One, is that I layer a slice of deli ham over each chicken breast (don't get it sliced thin!) and put the swiss on top of the ham. Second, I add a tsp. or two of dijion mustard to the cream of chicken soup & milk. Feel free to remove the foil during the last half of bake time if you want a bit of crunch to your stuffing on top. Also, if you prefer a less salty dish, use reduced sodium soup. Delicious! I have always called my version of this "Dijion Chicken & Ham Bake". Enjoy! :-)
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6 users found this review helpful

Peanut Butter Balls III

Reviewed: Dec. 7, 2013
This is just like the recipe that my friend & co-worker Kelly made long ago, except using only 2 cups of powdered sugar....4 is too much. The rice crispies add great texture and crunch. Some use crunchy PB, as well, but I strongly prefer using creamy for these. I make these every Christmas to give as gifts. I found it too tedious dipping each ball one at a time, so I now line mini muffin tins with the mini liners, put 1 TB of melted chocolate in the bottom of each liner, drop in the ball and cover with more melted chocolate. You can decorate with Christmas sprinkles or finely chopped peanuts on top before they harden. They look beautiful & festive, taste delicious, and are very popular with everyone who receives them. They look so cute in the mini muffin liners! :-)
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2 users found this review helpful

Strawberry Romaine Salad I

Reviewed: Jun. 14, 2012
I have been making this salad for years and it's an all-time favorite & sure to please anywhere you take it...just be sure to toss right before serving. In my version of the dressing I use less poppy seeds (a little go a long way!) and I also add 1 tsp. of pure almond extract...it adds a fabulous twist to the flavor of the dressing and goes great with the strawberries. I also add candied almonds and use only romaine...no spinach...but I think a little spinach would be ok. A mayo-type dressing seems to me like it would be too "heavy" for those tender spinach leaves. This is such an excellent summertime (or anytime!) salad! :-)
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4 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Nov. 15, 2011
I have been making something similar for about 20 years, but I use fresh strawberries instead of craisins and I do not put poppy seeds in the dressing! DO NOT cheat yourself out of experiencing the fabulous dressing...it's what makes the salad and is far superior to anything store bought! I make mine in the food processor and add the toasted seasame seeds to the spinach, strawberries & almonds in the bowl, not to the dressing. Pulse the vinegar, sugar, onion, and paprika a few times to combine. Flip the switch to "on" and drizzle the oil through the hopper on top of the food processor. This emulsifies the dressing and gives it a bit of a "creamy" look. I use canola oil instead of veg. oil and also like to add a little bit of white pepper. This salad is an all time favorite and great for special occasions. Everyone loves it and you will get MANY recipie requests! Enjoy! :-)
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14 users found this review helpful

Spiced Bacon Twists

Reviewed: Feb. 29, 2012
This has been a Christmas morning tradition in our home for a long time...but the kids beg me to make it more often! Everyone raves over this and fights over the last piece. Make plenty and go ahead and indulge every once-in-a-while! This bacon is outstandingly delicious!!!! :-)
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2 users found this review helpful

Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

Reviewed: Apr. 3, 2012
Outstanding! I added some crumbled cooked bacon to the top of the potatoes along with the final addition of cheese, then baked the last 10 min. or so per directions. Wowza! Not for calorie counters, but a nice treat when your having guests. Went great with marinated & grilled ribeye's...but these would go great with any meat. Enjoy! :-)
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3 users found this review helpful

Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Jan. 19, 2012
Delicious, beautiful & impressive! A must try! Just for fun I brushed them with some apricot jam that I added a dash of cayenne pepper to first (brushed it on during the last 10 min. of baking) and it raised these beauties to a whole new level of fabulousity! With or without the glaze, they are awesome! Enjoy! :-)
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10 users found this review helpful

Campbell's® Easy Chicken and Cheese Enchiladas

Reviewed: Oct. 14, 2011
This is a quick & easy version of enchiladas! I have made these on several occasions and have added cumin and some drained & rinsed black beans to it, as well as the juice from 1/2 of a lime. I adjust the Pace from medium to hot, depending on who will be eating it! I also like to add a corn tortilla to the inside of the flour tortilla before I put in the filling for a flavor boost, as traditional enchiladas are made with corn tortillas! I also recommend a blend of jack & cheddar cheese and by all means, use red or tomatillo (green) enchilada sauce over the top before baking, NOT the salsa. You can also remove the cover from your baking dish about 1/2 way through the bake time, if you want some color and crispy edges. Feel free to bake a bit longer, if needed. Serve with sour cream on the side, and a nice mexican style rice. There's some great rice recipies on this site! ENJOY!
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17 users found this review helpful

Sara's Famous Cherry Crisp

Reviewed: Jan. 16, 2012
This is yummy! I added 2 tsp. of pure almond extract to the cherries the first time I made it. The next time, I did 1 can of cherry and 1 can of apple pie filling! Also yummy! The crispy top is so good! Serve with whipped cream or vanilla ice cream for a real treat! :-)
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1 user found this review helpful

Pineapple Cracker Spread

Reviewed: Apr. 6, 2012
4 stars for a great idea! I've always wondered what kind of dip would be tasty inside of a hollowed out King's Hawaiian Bread round loaf, and here it is! I've seen some put spinach dip inside the Hawaiian bread, and it doesn't taste right to me! This will go perfectly and I will also serve with some crackers for those who want some "crunch" with their dip...stuffed in celery would also be pretty & delish! Thanks, we'll be giving this a try on Easter! :-)
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3 users found this review helpful

Easy Rice Breakfast Treat

Reviewed: Mar. 31, 2012
I made this for my youngest son (age 5) who, like me, adores anything made with rice. I used Jasmine. We enjoyed this with a pat of butter added in. FYI, if you have a newer microwave like mine with high wattage DO NOT leave it in the microwave for 5 minutes. In my microwave liquid boils in 2 minutes. If I left milk ccoking in there unsupervised, I would have a huge, stinky, boiled over mess in way less than 5 minutes! The rice is already cooked, so just watch it and take it out every minute or so, until you have the consistancy you desire! :-)
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4 users found this review helpful

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