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Pumpkin Apple Streusel Muffins

Reviewed: Oct. 19, 2013
This is one of my favorite muffin recipes...and I make a lot of muffins! I reduced sugar to 1-1/2 cups (3/4 cup white sugar, 3/4 cup brown sugar) and omitted the topping. Next time I will reduce the sugar even more. I also reduced the amount of oil by using 1/3 cup unsweetened applesauce, and then topped it off with oil to make 1/2 cup. For the flour, I used all whole wheat flour that has been run through the food processor for about 30-40 seconds to make it finer. I have also made it 1/2 all purpose and 1/2 whole wheat. I can't tell the difference, as long as the whole wheat flour is ground finer! Only had 1-1/2 tsp pumpkin pie spice so I used the recommended spice substitution. DELICIOUS!!!
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Oatmeal Peanut Butter Cookies

Reviewed: Sep. 10, 2013
delicious cookies! I made them smaller than normal and had a hard time getting the baking time right - they all came out crispy - but that's my fault for making them smaller and using all butter instead of shortening/margarine. I will add more oats next time, or possibly use half whole wheat pastry flour instead of all purpose - they can handle the "weight". I used natural peanut butter (only ingredients are peanuts and salt) and the sweetness of the cookie was just right.
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Pasta with Italian Sausage and Pumpkin Sauce

Reviewed: Aug. 27, 2013
I'm giving this a 4, but I made a few small changes that could have adversely affected it. I used 1 cup of sour cream and left out the half-and-half. I also used sweet Italian turkey sausage instead of regular Italian sausage, hoping to appeal to my toddler. I added spinach leaves just before serving, which really brightened it up, and I also used about 1/4 cup parmesan cheese. I will make it again, next time using the half-and-half and the regular Italian sausage, and expect it will be 5 stars.
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13 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Aug. 12, 2013
5 stars for ease of prep, would have only taken 10 min if I hadn't had to slice the peaches! Crust stayed doughy in the middle, but rose to the surface and browned nicely at the edges. I doubled the crust, used 4 cups fresh peaches and a pint of blueberries, and used a 9x13 glass casserole dish. I used 1 tsp vanilla and about 1/2 tsp ground ginger in the crust. Cooked a little over an hour. Couldn't let it cook longer or the edges would have burned. Next time will try cooking at 325 if I double the recipe so it can cook longer. Taste was great, and I chose the perfect ratio of peaches to blueberries.
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Buffalo Style Chicken Pizza

Reviewed: May 26, 2013
made several substitutions based on the ingredients I had on hand. 1. used a large can of cooked chicken breast, well drained. 2. used 2oz Franks pepper sauce and 2 Tbsp butter on the meat. 3. for the "pizza sauce": I used about 2 parts lite ranch dressing to 1 part Franks, and then added about 2-3 Tbsp crumbled gorgonzola cheese (I didn't have blue cheese dressing, and we wanted it to be spicier). I also pre-cooked the pizza crust: I used a refrigerated roll-out dough by Pillsbury that is an Artisan Wheat. Absolutely delicious, and with a lot more kick than the original recipe.
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Oatmeal Chocolate Coconut Chewy

Reviewed: May 22, 2013
I love love love these. I've made them several times. Most recently used dark chocolate chips (what I had on hand) and its better than semi-sweet, since the cookie itself is very sweet and I can only find sweetened coconut flakes. my new "Go-to" cookie.
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Basic Ham and Bean Soup

Reviewed: May 22, 2013
Very tasty, and I am not usually a fan of soups. After reading reviews made the following adjustments: 1. soaked beans for 6 hours, then discarded soak water and made soup with fresh. 2. used 6 cups of liquid (1 can low sodium chicken stock, the rest water). 3. used leftover bone with meat from a honey ham. 4. Added NO salt 5. combined all ingredients into crock pot and cooked for 10 hours on low (overnight). 6. pureed about 1 cup of the beans and some of the broth, and combined back into pot. RESULTS: beans were breaking down - cooked too long. Otherwise it is amazing. glad I added the chicken stock instead of all water, but did not add any salt. I love the "extra" flavor of the honey ham - that flavor, along with pureeing the beans, makes it look/taste very rich.
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4 users found this review helpful

Taco Seasoning I

Reviewed: Jan. 2, 2012
It really was just like the mccormick taco seasoning packet. I subbed chipotle powder for the redpepper flakes, and omitted the onion powder (dont have any.) I added sauteed onion to compensate. Used 2 tbsp for 1lb of ground beef, with 1tbsp of flour and about 3/4 to 1 cup of water. I cooked it all together for about five minutes then it sat for about 3 minutes in the pan off the heat. the liquid evaporated and thickened perfectly.
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3 users found this review helpful

Key Lime Pie VII

Reviewed: Dec. 26, 2011
Excellent pie, the best we've had since a particular favorite in the state of Florida (where the hubby and I are from.) I followed the recipe to the letter with the exception of using regular limes instead of key limes since I can't find any in Hawaii. My only criticism is that it was a little too sweet, and not tart enough. This is very possibly explained by the lime difference. If making it again with regular limes, I would probably use just two cans of sweetened condensed milk instead of using all three cups. Several others mentioned they used two cans since it was easier and it worked well.
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Turkey and Quinoa Meatloaf

Reviewed: Oct. 31, 2011
I was not a big fan of this meatloaf served as-is. I used ground turkey breast because it's what I had on hand, and I added some olive oil to account for the lost fat, but I must not have added enough because the meatloaf was quite dry. I also did not care for the taste of the hot pepper sauce in the meatloaf. I am giving it three stars however, because of how good the transformed leftovers were! The next night I crumbled the leftovers into a skillet with some water and cooked it for about 10 minutes, then used the meat as filling for tacos. It was some of the best taco meat we've ever had!!
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Banana Bran Zucchini Bread

Reviewed: Oct. 31, 2011
This recipe came out great! I made it into muffins, instead of the squares and baked it for about 18 minutes. The muffin stuck to the paper liner initially, but after a night in a ziploc bag the liners peeled right off! I used regular whole wheat flour instead of pastry flour, and ommitted the allspice (because I didn't have any!) I also used probably about 3/4 cup of pure maple syrup, and a little less than the recommended amount of brown sugar, because I ran out of both.
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Mango Blueberry Muffins With Coconut Streusel

Reviewed: Aug. 19, 2011
These turned out excellent! I was making these into mini-muffins for a large brunch, and realized too late that the blueberries I bought were too big for mini-muffins. I had already mixed the batter, so I went ahead and baked them, and learned I wanted about twice the amount of topping on each mini-muffin. So I made another batch with these changes: I ommitted the blueberries, and added 2 tsp coconut extract. Then instead of the streudel topping, I put a generous amount of sweetened flaked coconut on each muffin. By the time the mini-muffins were cooked through (about 10-12 minutes at 375 degrees) the coconut had toasted. I had several people ask who had made those "coconut muffins" at the brunch. It was a very light-flavored muffin, but delicious.
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