Holiday Baker Recipe Reviews (Pg. 7) - Allrecipes.com (10115384)

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Holiday Baker

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Cheesy Potato Pancakes

Reviewed: Oct. 12, 2014
I thought this recipe was okay. I think, I may be more of a purist when it comes to hash brown potatoes potatoes. This had a lot of flour and cheese for my taste. For the potatoes I used one bag of Simply shredded potatoes. I added the optional real bacon bits. To reduce the calories I baked them instead of pan frying. I sprayed a non stick muffin tin with cooking spray, filled all 12 cups, then sprayed the tops of the hashbrowns and baked them. That avoided using the 4 tablespoons of corn oil and 2 tablespoons of butter. Calculating the calories, as made, they equalled 136 calories a hashbrown muffin which is fantastic. I accidentally forgot the baking powder, but really wish I wouldnt have. It is necessary because they will be very heavy without it due to the amount of flour in this recipe. I baked them at 380 degrees for 45 min.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 11, 2014
I thought this was a good basic oatmeal cookie. It kind of reminded me of the recipe on the oatmeal box I have tried before. The only change I made was using all butter. My main issue, was there was just a little too many raisins for my taste. I was trying to make about 2 dozen for a party cookie platter. I made a 1/2 recipe and got 27 cookies using a cookie scoop. They will work great for the party, and I believe they will be well received.
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3 users found this review helpful

Affogato with Cold-Brewed Coffee

Reviewed: Oct. 10, 2014
This is so good! I dont really understand the coffee brewing method. I just used 1/4 cup cooled strong coffee. For the ice cream I used Edys half the fat French vanilla, and added about 1~2 tsp chopped chocolate to the top. It was so good, I made another one with PB2 chocolate to taste as a shake. Calories are not too bad either with 100 calorie ice cream. ty
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Photo by Holiday Baker

Polish Kielbasa and Pierogies

Reviewed: Oct. 9, 2014
I was pleasantly surprised by the kielbasa. I normally don't care for this type of meat. I had not tried Johnsonville kielbasa until this recipe. It was a very easy recipe to make also. Make sure to have a very large pan. I used my large pan with 3" sides. I also boiled the pierogies in the same pan before cooking the onions and meat. I thought the meat and onions flavored the outside of the pierogies. The insides still tasted like the standard store bought taste. I used cheddar flavor. This would be even much better if I could have gotten my hands on some homemade or fresh pierogies. I would buy the Johnsonville kielbasa again if cooking for visitors, and a recipe calls for it, and if this is a recipe I repeated I would double the meat. I used slightly less pierogies than what was called for and still had half the cooked pierogies left over while the meat was all gone. According to all of the packaging the serving size is 3 pierogies, 4 slices of kielbasa (if each piece is sliced into 14 pieces), and some onion garnish. At 7 servings, according to the meat package used in this recipe, it equals 399 calories per serving. ty
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Bowl of Oatmeal Cookie

Reviewed: Oct. 6, 2014
I liked the concept of this. It sounded so good. I realized I actually purchased steel cut quick oats. According the package. They just required a little extra time, in the microwave, over the Quaker quick oats. I didn't care for the chewier texture, but that is not the recipes fault. My issue is it didn't taste like an oatmeal cookie at all, and it wasn't quite sweet enough. I also had odd egg white bits in the oatmeal despite blending in the milk very well. I have never had a microwave oatmeal recipe call for an egg. I made Becky's baked oatmeal recently, from this site, and it may have raised the bar on hot oatmeal. That recipe also made storing leftovers with ease. Something important to me for quick and handy breakfast ideas during the week. Also, note, this recipe makes at least 2 good sized servings.
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Pumpkin Oatmeal Chocolate Chip Cookies

Reviewed: Oct. 5, 2014
The more I eat these the more I am beginning to like them. I followed a reviewer, I read, and added pumpkin spice. I made 1/4 of the recipe and yielded 23 cookies using a cookie scoop. For that amount of the recipe I used 3/4 of a tsp of pumpkin spice on top of the cinnamon. I highly recommend adding that spice to taste! I also cut the chocolate chips in half. These were some where in the middle of cakey and chewy both when first baked. After completely cooling they do take on more of the mini cake texture or fruit sweetened cookie taste and texture. With the yield, and cutting the chocolate chips in half, they are approximately 89 calories per cookie.
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Ground Turkey Soup

Reviewed: Oct. 3, 2014
I had higher hopes for this soup. It was much better after I added a couple of flavorings. I added a badly needed 1/2 cup of chopped onion. I also added a chopped celery stalk and some garlic powder and black pepper. Without those added things, the broth more or less tasted like potato water. I did use quick barley, because it was what I had. My rating is based on the soup, as is, even though I could partially save it with the changes. I also added parmesan cheese as a garnish, which went well.
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Chocolate Banana Bread

Reviewed: Oct. 2, 2014
I thought this tasted alright. It did seem more like a soft chocolate cake than banana bread tasting in taste or texture. However, I also made some changes to make it a based on what I had in the house. I made 1/2 recipe, used butter instead of margarine. Part oil would have been fine too. I had to sub non fat Greek plain yogurt for the sour cream and did 1/3 of the flour, or 1/2 cup, as white whole wheat. With a full cup of sugar, I opted to just sprinkle approximately 3 tablespoons of mini chocolate chips on top. To up the chocolate flavor I doubled the unsweet cocoa powder. It seemed like way too much batter for 1 loaf. So, I chose to make muffins. I got 18 muffins. They took 23 minutes to bake in a greased muffin tin.
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Photo by Holiday Baker

Snow-Capped Sour Cream Drops

Reviewed: Oct. 2, 2014
I liked this cookie and would recommend it for a Christmas tray. The combination of 2 chocolates, pecans, and cranberries went well together as suspected. I used sweetened cranberries and chopped a Bakers white chocolate bar, due to preferring the texture of white chocolate that has cocoa butter actually in it. Just baked they reminded me of a chewy chocolate chip cookie. Later, as they cool and are iced, they start to take on a mini bite sized scone taste. I honestly liked them without the icing, but it adds that holiday look if need be. I found that the icing equaled 1/2 tsp per cookie, if that helps. I didn't need 54 cookies. So, I used the change servings button and changed the recipe from 27 to 9 servings. I was able to yield 18 cookies, or 1.5 dozen, making that change. I baked them on a parchment lined sheet pan sprayed with PAM cooking spray. They took 14 minutes to bake.
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Photo by Holiday Baker

Potato, Sausage and Egg Breakfast Casserole

Reviewed: Oct. 2, 2014
I have never tried egg beaters. They are actually not too bad. This recipe was so super easy too. I don't care for pre-cooked sausage, personally, so I used 4 maple turkey sausages I cooked from the day before. I also used sharp cheddar, since there is so little in the recipe, to up the cheese flavor. I had one small red pepper, so that is what I used, and I chopped it very small. That all worked great. I actually like a more crisp hash brown in an egg casserole, but this worked fine for ease. I lined an 8x8 pan with 2 layers of foil and sprayed with PAM. As usual, it made for extremely easy clean-up. What is so great about this recipe, though, is, cut into 8 squares, it is 115 calories a serving. That is great for a breakfast dish. ty
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Hot Caramel Apple Cider

Reviewed: Oct. 1, 2014
The whipped topping on this is addictive. I even sprinkled a little apple spice on top. The cider though needed something. I bought some cider that seemed unusually tart. I thought this recipe might help sweeten it. The flavor didnt much change though. It was more or less just hotter. I may have to check other recipes to tweak the base or start out with a sweeter cider. Hot cider is a nice fall recipe. ty
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Easy Turkey Tetrazzini

Reviewed: Sep. 27, 2014
This casserole was pretty good and mainly used what I had in the house. I had a 4 oz package of fresh mushrooms and sautéed those. I also added a cup and a half of cooked mixed vegetables. I used chicken, cooked in a little broth, instead of turkey and an Amish style egg noodle. It doesn't make a ton, as it will all fit in a 9x9 pan. I don't have a crowd to feed anyway. ty
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Photo by Holiday Baker

Becky's Baked Oatmeal

Reviewed: Sep. 26, 2014
This was very tasty. It is so much better than the store bought product that tastes more like a hard iced cookie. This was like banana bread meets dense, soft, moist sweetened oatmeal. It is really sweet, I will not deny that. As such, I would probably save this as a breakfast treat to make in the fall. I would at least try the recipe just as is, though, before altering it to ones diet. I tried it because it was recommended by an Allrecipes member. I did use safflower oil instead of flax oil and rolled oats as it did not say what type. Both worked well. For easy clean up I lined an 8x8 pan with 2 layers of foil sprayed with pan spray. When done, and almost cooled, I cut it in half and each half into 4 2" pieces. I have no idea how this makes 9 servings. The pieces are very filling, served warm in a bowl, with milk. ty
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Becel® Savoury Braised Green Beans

Reviewed: Sep. 24, 2014
These green beans were okay as is. I ended up having to add 3 or 4 other items or flavorings. I would have thought onions, garlic, and broth would be enough. I might like this with broccoli. The flavorings as suggested just didnt flavor fresh green beans enough for me.
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Banana-Apple Chocolate Chunk Cookies

Reviewed: Sep. 19, 2014
I was really wanting another handy breakfast cookie recipe. When I made the recipe exactly as is it was too watery to make a cookie. I even waited 10-15 minutes to see if the oatmeal and tapioca would soak up some more of the liquid. So, I ended up having to add 3/4 cup white whole wheat flour. I decided to then just make a bar cookie and poured it into a prepared 9x9 pan. When it cooled I cut into 25 even squares. I tasted it and it was like an apple spice cake with chocolate chips. Maybe, ingredient brands vary? If not, then an ingredient may possibly missing? Made as is, here, each serving equalled 135 calories. I thought it was okay. My husband did not like the combination of apple, apple spice flavor, and chocolate. I can not eat a whole pan by myself, so unfortunately some will end up getting tossed. I liked the idea of a fruit based breakfast cookie. Maybe, nuts would work better instead of chocolate though. However, I rated it a 3, because I would love to see how others fare with this turning into a cookie or how they were able to adjust the recipe properly or not.
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Ground Turkey Noodle Bake

Reviewed: Sep. 19, 2014
I thought this was good and different. It came up under the search for ingredients I had on hand. I like that the cream cheese mixture made the pasta not dry or hard in the oven. Leaving the mozzarella for the top created a nice cheesy layer too. I used lean ground turkey, lite whipped cream cheese, and reduced fat mozzarella and milk. I only had corn pasta, in the house, so I had to use that. Although, I found the taste mixture of it not the best and it was a little heavy. I definitely recommend the pasta suggested. I didn't bother to heat the cream cheese mixture to save on dishes. I just dumped the hot drained pasta, into that bowl, and stirred. I did calculate the calories, and not sure if it was the change in pasta type, however I got 467 calories per serving. Probably not a repeat dish, but it used what I had in the house and for that I am greatful. ty
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Pumpkin Yeast Bread

Reviewed: Sep. 17, 2014
This bread was hard to review. It tasted great. It's like a loaf version of a soft rich pumpkin flavored sweet dinner roll. I was looking for something more to use for toast with a light pumpkin spice flavor. I would save this for Thanksgiving. The extra butter and brown sugar really make this more of a holiday bread. My issue with the bread was that mine sunk or deflated in the middle. I thought, it was because I had made the mistake of doing 1.5 times the recipe due to the size of my machine. Then, I read some of the reviews and others had the same issue due to the rich nature of the bread. I believe this originally must have been a sweet roll recipe. I was able to get some almost shaped slices, because I have a bread slicing guide and electric knife. Even then, it was just so soft. One of the reviewers did half whole wheat and used honey, that might do the trick of making this more hearty. I would suggest this for someone looking for a holiday flavored sweet roll and mixing the dough up in the dough cycle though.
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Photo by Holiday Baker

Johnsonville® Smoked Chicken Italian Sausage and Broccoli Rigatoni

Reviewed: Sep. 17, 2014
I liked this for being so simple. It is more of a drier pasta dish, but there is enough stuff in it to make it interesting. I used a 16oz bag of microwavable Normandy vegetable mixed blend, shell pasta, a mix or red and green pepper blend, lite Italian dressing, and spinach and asiago cheese chicken sausage. It was so quick to make. I found that 3 cups of dry pasta equals the 12oz if that helps. I probably used closer to 2 peppers and sautéed them briefly in a tblsp of safflower oil, sautéed the sausage next until almost done, then lastly added the dressing cooking for about 5 more minutes. This really stretched a pack of chicken sausage and used what I had in the house. ty
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Greek Seasoning

Reviewed: Sep. 15, 2014
I thought this was a quick and easy blend. I needed it for a recipe I found calling for Greek seasoning. My only change was using granulated onion and garlic powder instead of minced. The recipe called for olive oil and Kosher salt. I think, it is what saved this from not having an over-whelming amount of flavor. I still ended up adding some garlic salt at the end of my recipe. If I made again I might use fresh minced garlic, the salt, and then let the blend sit a in a little olive oil before adding to a recipe.
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Hamburger Soup III

Reviewed: Sep. 12, 2014
I thought this tasted good. I have a homemade hamburger soup I prefer to make. This was fine for ease, to avoid chopping a bunch of vegetables, but it is a little salty. I used lean beef, mixed up beef broth using beef base, and subbed one of the cans with tomato juice I had to use up. My mixed vegetables had corn and green beans, which was fine. I did one canned stewed tomatoes and one petite diced low sodium. Before adding any pasta, it looked really watery. So, I decided to just add the pasta, dry, to the soup. That made it less watery and acidic. It was between a thick soup and goulash, then, which I prefer. I got no less than 6 servings at 292 calories made as written here.
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