copetenn Recipe Reviews (Pg. 1) - Allrecipes.com (1997829)

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Banana Nut Bread Baked in a Jar

Reviewed: Jan. 6, 2003
I baked this recipe for coworkers and it was a smash. Zer gut!
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5 users found this review helpful

Chocolate Chip Pumpkin Bread

Reviewed: Jan. 7, 2003
This bread is outstanding! I used 1 full bag of mini chocolate chips. Very moist...
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3 users found this review helpful
Photo by copetenn

Eggnog Quick Bread

Reviewed: Jan. 7, 2003
This bread rocks. I doubled the nutmeg (heavy on the nutmeg when I drink eggnog) and it turned out great. This is a BIG hit during Christmas season. Update: found an Eggnog Glaze to add to this bread if desired. Eggnog Glaze: 2 c confec sugar, 2 T butter (softened), 1 t vanilla, 3+ T eggnog. In med bowl mix all glaze ingred except eggnog. Add in 3T (or more) eggnog until glaze reaches desired consistency. With butter knife apply over completely cooled loaf. (see pic I've uploaded to this recipe page with the glaze on it)
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49 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Jun. 11, 2008
Sauteed about 1/2 c of onion in pot before adding ingredients. Left out the corn, added 1 can of cream of chicken soup, drained the black beans and Rotel tomatoes. Included 1 packet of taco seasoning mix. Topped with crunched tortilla chips and a dollop of sour cream. Voila! Very good. Made it with canned chicken breast this (first) time, and it works fine. Can see how real chicken would enhance it even more, but if you don't have that available then canned chicken works just fine. Will definitely be making this again.
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1 user found this review helpful
Photo by copetenn

Chocolate Cappuccino Cheesecake

Reviewed: Jul. 9, 2008
This is a top notch cheesecake, no doubt. I do have one suggestion on making the kahlua whipped cream. Put the liquor and confectioners sugar in at the beginning (instead of upon peaking the whipping cream). Doing so will prevent the whipped product from breaking down too much and being slightly mush (rather than a whipped texture). Also will do 1.5 times the crust next time as others have mentioned. I used a 9" springform and it was fine. Can understand if using a 10" that it would be too thin.
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3 users found this review helpful
Photo by copetenn

Jo's Rosemary Bread

Reviewed: Jul. 14, 2008
Made this by hand, and it was the most perfect loaf of bread I've ever made. I used 5T of olive oil (4 in the dough, 1 to brush top of loaf after it came out of the oven). The flavor and texture were dead on. If you're making by hand, bake at 375 for 15-20 min. Took mine out at 17 min, it could not have turned out better. This is my daughter's favorite bread ever.
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6 users found this review helpful
Photo by copetenn

Creamy Orange Cake

Reviewed: Jul. 24, 2008
I made two of these, one with the cool whip topping as the recipe calls for, and also a cream-cheese dreamsicle icing. Both taste JUST like the dreamsicle ice cream treat. The cream cheese icing is as follows: cream 1/2 of an 8-oz cream cheese block with 1 1/2 Tablespoons chilled butter until fluffy. Mix in two cups sifted confectioners sugar. Mix in 2 Tablespoons vanilla extract and 1 Tablespoon orange extract. This icing is much thinner than the cool whip topping but tastes the same.
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23 users found this review helpful
Photo by copetenn

Light Oat Bread

Reviewed: Aug. 15, 2008
Made two loaves of this, one with the called-for 2T brown sugar and the second loaf substituting 2T honey for the brown sugar. As for flavor my personal preference is the one made with honey. Both loaves turned out great--made by hand (knead, let rise, punch down, let rise again, 30-35 minutes at 350 F). After taking out of oven, let cool for 10 minutes, take out of pan, further cooling on wire rack. Finally, brushing the cooling loaf with melted butter never hurts...
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6 users found this review helpful
Photo by copetenn

Sun Dried Tomato and Asiago Cheese Bread

Reviewed: Sep. 9, 2008
Made a few adjustments, the result being a rich, flavorful, appealing loaf of bread. Substituted tomato juice for water (and heated it for 15-20 seconds in high wattage microwave to get to 100 degrees in order to activate yeast). Added 1/2 t garlic powder, included 1 t ground Italian seasoning, used a full jar of sundried tomatoes from the store (rinsed clean from the oil they were packed in in the jar), 3/4 cup Asiago in the dough and additional Asiago sprinkled on top of loaf prior to baking. Used bread flour instead of all-purpose flour. It's a good idea because bread flour tends to rise higher than all-purpose, and with this combo of ingredients even the bread flour didn't rise as high as it does with non-intricate bread recipes. I make all bread loaves by hand, and if you haven't read any other of my bread reviews here it is: mix all ingredients together, knead like heck on floured surface. Oil a bowl & put in the bread dough. Zap your microwave for 60 seconds with nothing in it to get it warm, then cover the dough bowl with a damp cloth and put inside warm microwave for 45-60 minutes. Take dough out, punch down and let sit a few minutes. Knead like heck again. Grease or cooking spray your loaf pan, shape bread into loaf size and put in loaf pan. Let rise a second time (in warmed microwave again) for 45-60 minutes. Heat oven to 350 F. For this recipe bake for 25-30 minutes. Let cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling.
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11 users found this review helpful
Photo by copetenn

Party Chicken I

Reviewed: Sep. 28, 2008
Instead of putting dried beef on bottom of 13 x 9, I pound the chicken breasts thin (between two pieces of clear wrap) and wrap the breast around half a package of thin-sliced beef sandwich meat, Next, slightly fry two pieces of bacon per breast, wrap around the breast and cover with soup/sour-cream blend. You can also add sauteed onion/celery/mushroom and include in the soup/cream mix. To make the chicken fork-tender, bake uncovered in 300 degree F oven for two hours.
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9 users found this review helpful
Photo by copetenn

Two Ingredient Pumpkin Cake

Reviewed: Oct. 27, 2008
Five stars because of both simplicity and flavor. Have synthesized the various suggestions here to nail it down spot on. To the base cake, simply adding two eggs and 1/4 cup of sugar causes the cake to bake into a nice 'dome' shape as most cakes do in a 13 x 9 pan (30 minutes at 350 degrees F). The cake is enhanced by a super simple glaze: 1/4 cup confectioners sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and 2 Tablespoons milk. Blend and pour over warm cake. Finally, if you want to take it over the top, put a dollop of whipped cream then a sprinkle of pumpkin pie spice to cap it off and you're there. Incredibly simple and delicious.
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128 users found this review helpful
Photo by copetenn

Mexican Casserole

Reviewed: Nov. 2, 2008
Sauteed an onion before browning beef. Added packet of taco seasoning to meat. Used can of tomatoes w/ green chiles instead of straight tomatoes. Didn't have tortillas, but did have some yellow cornbread on hand. Began w/ layer of meat in 13x9, crumbled cornbread and spread over meat mixture, then 2nd layer of meat and shredded cheese. Savory Tex-Mex taste.
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1 user found this review helpful
Photo by copetenn

Sopapilla Cheesecake Dessert

Reviewed: Dec. 16, 2008
Simple and scrumptious. I put a layer of pecan pieces between first crescent layer and cheesecake layer. Drizzled honey over cheesecake when removed from oven. Check oven starting at about 38-39 minutes, might not require full 45 min to bake. Definite keeper...
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268 users found this review helpful
Photo by copetenn

Chocolate Cherry Cake III

Reviewed: Jan. 28, 2009
Have been wowing people with this cake for 15+ years. I have always used: chocolate fudge cake mix instead of devil's, 4 eggs instead of two and boil the icing base for 1 minute instead of two. TIP to make super MOIST: after boiling icing base and adding chocolate chips, I pour the icing mixture over cake when chips are 1/2 to 3/4 melted (instead of smooth). This allows some of the milk/sugar/butter to seep down into the cake, and also leaves small morsels of chocolate chips in the icing on top. Super easy to make, knock your socks off taste.
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92 users found this review helpful
Photo by copetenn

Sweet Dinner Rolls

Reviewed: Nov. 29, 2009
Straight up excellent. Made by hand: mixed warm water & yeast for 10 min, then mixed w/ all oth ingred. Knead 7-10 min by hand, let rise in warmed microwave 45-60 min. Punch down, shape into rolls, place on ungreased baking sheet, cover w/ kitchen towel and let rise again 45-60 min. Bake, 400 degrees for 13 min. I prefer my rolls slightly doughy, and this was right on the money. Tried first w/ honey butter which was wonderful, then tried with some homemade CrockPot apple butter, to which my daughter said "This is like eating angel's wings". Definite keeper.
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7 users found this review helpful
Photo by copetenn

Ranch Burgers

Reviewed: Feb. 13, 2010
Flavor is great. The proportion of crackers (or bread crumbs, whichever you have no hand to use) led to a texture more reflective of meatloaf than a burger. Will leave breadcrumbs/egg out going forward and leave it as a true traditional burger. Overall enjoyable. As you can see in attached photo, made it a Bacon Ranch Avocado burger, using mayo on one bun and thousand island dressing on the other.
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2 users found this review helpful
Photo by copetenn

Power Bars

Reviewed: Apr. 18, 2010
excellent. Best of all, they provide a noticeable, tangible energy boost--much more noticeable than the power bars bought in a store. As can tell in submitted photo, put chocolate chips on top of a portion of the batch. Also sprinkled entire batch lightly with ground cinnamon after taking out of oven. Keeper, for sure.
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1 user found this review helpful
Photo by copetenn

Easy Chocolate Nachos

Reviewed: Apr. 30, 2010
Insanely simple, and for what you do and get--delicious. Making something sweet doesn't hardly get any easier than this...
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4 users found this review helpful
Photo by copetenn

Spinach and Feta Pita Bake

Reviewed: May 18, 2010
Made exactly as recipe indicates, including some tasty sun-dried tomato pesto. Classic Italian-ish taste with the feta, evoo, etc. I prefer doughy crusts overall with pizza dishes, yet very much enjoyed the crunchiness of the pita. This is on the Keeper list.
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4 users found this review helpful
Photo by copetenn

All-Day Apple Butter

Reviewed: Nov. 23, 2010
I am an apple butter lover, and this AB is utterly outstanding.
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2 users found this review helpful

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