Jacolyn Recipe Reviews (Pg. 3) - Allrecipes.com (16533489)

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Jacolyn

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Grandma's Very Easy Pie Crust

Reviewed: Mar. 7, 2013
I halved the recipe, b/c I wanted to use a crumb topping. The crust tasted fine, but I had to roll it extremely thin for it to cover my 9" glass pie plate. I prebaked this for 7 minutes on 425 before adding my fruit filling.
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Old-Fashioned Rice Pudding II

Reviewed: Feb. 22, 2013
The only changes I made were to mix in some cinnamon and to bake for 1hr and 50 min. I probably could have kept it in the oven a tad longer. In the future, I would add some vanilla to the milk for extra flavor. I, however, enjoyed the taste and loved the consistency.
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Swedish Pickled Cucumbers

Reviewed: Feb. 22, 2013
Simple and good! I sprinkled paprika on top for a bit of color. I could see these having a few seasonings like onion powder or a dash of cayenne pepper.
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Cinnamon Apple Healthy Smoothie

Reviewed: Feb. 21, 2013
This tastes good - can't taste the spinach at all. Just apples and cinnamon. I was expecting a smoother consistency, but it ended up being a mix between chunky and liquidy. I think this is because there is no banana, yogurt, or peanut butter to make it smooth. So, 5 stars for taste. Of course smoothies are versatile, so you can always add protein powder for extra benefits.
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Quick and Easy Pizza Crust

Reviewed: Feb. 11, 2013
Here's a quick pizza dough for those days when you don't have a lot of time after work. I made this with the BBQ Pulled Pork Pizza recipe on this site, and the combination was superb! Sometimes, when I eat pizza, I eat the crust extra fast, because it is not good, but this crust is great! After reading reviews, I suggest adding basil, oregano, parsley, & onion powder to the olive oil before adding to the dough. Also, let the dough rise in a warm dark place for a 1/2 hr (if you have the time), and spread a mix of olive oil and garlic powder along the outer crust for extra flavor. Also, I used a pizza stone, which always helps pizza cook evenly.
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BBQ Pulled Pork Pizza

Reviewed: Feb. 11, 2013
We love, love, love this recipe! In fact, my husband just had to share a picture on Twitter of the slices I gave him, because he was very excited about how this tasted. I used the "Quick and Easy Pizza Crust" recipe from this site (with lots of extra herbs in the dough). I made a few small changes to the toppings that put this beyond 5 stars: 1) Instead of seasoning the BBQ sauce with chipotle chili powder, I spread the sauce and then lightly sprinkled some cayenne pepper and some garlic powder on top. 2) After the sauce and seasonings, I put an even layer of grated parmesan cheese on top. 3) Then, I put an extra 2T of BBQ sauce on top of the pulled pork layer, b/c I knew it would dry out a bit in the oven. (Don't skip this extra step - it's important!) 4) Sprinkled shredded cheddar on top (b/c pizza doesn't seem right without cheese). 5) Finally, I brushed the outer crust with a mixture of olive oil & garlic powder. I can't wait to make this recipe again!
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Chicken Cordon Bleu II

Reviewed: Feb. 6, 2013
We really enjoyed this with a few changes as suggested by other reviewers: 1. Pounded the chicken; 2. Use 1/2 cup of chicken broth instead of wine; 3. Added chopped basil to the cream; 4. Brushed the rolled chicken w/ egg and rolled in breadcrumbs instead of flour; 5. Finished the chicken in the oven (350 deg.); 6. Simmered the cream, broth, bouillon, and corn starch together for 10 minutes before pouring over the chicken. All of the flavors worked well, but the creamy sauce w/ the basil really made it extra special!
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Mrs. Sigg's Snickerdoodles

Reviewed: Feb. 6, 2013
Tasty! I normally like my cookies soft, but I actually unintentionally underbaked them (how's that for alliteration!) which made them too soft. I should have put them in the oven a bit longer, especially since I made them large. Despite this blunder, they were still worth it! Very good.
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Swedish Wafers

Reviewed: Feb. 6, 2013
These cookies are budget-friendly and simple to make and are therefore perfect for last minute guests, because they are also surprisingly delicious. These cookies had the perfect amount of sweetness, especially when I sprinkled powdered sugar on them. They were not too puffy OR too crispy. Perhaps I made them too large, because I didn't get 40 cookies out of them. In fact, it was more like 10-12 cookies. However, I thought mine were a good size. Oh, and they make a very sticky dough, but don't worry about adding extra flour. They are good as is! I will definitely be baking these again.
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Cream Cheese Tart Shells

Reviewed: Feb. 5, 2013
Wow, this makes buttery, flakey shells that are so delicious and easy to use! I made a sugar-free chocolate mousse to pipe into these and topped it with a raspberry to add a little color. The only change I made was to press the dough into 6 regular sized muffin cups, b/c I wanted a larger cup. So, they baked an extra 10 minutes, since they were larger. I will definitely use this recipe again!
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Chocolate Chip Cookies I

Reviewed: Jan. 12, 2013
Didn't really like these, because of the texture. All of my cookies usually come out of the oven soft and chewy, but these started to be dark brown around the edges while the middles were oily and almost as gooey as warm, raw cookie dough. Other than that, the flavor was pretty good for an all-shortening recipe. I just can't get past the fact that the middles were undone. Probably won't try these again.
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Sauteed Apples

Reviewed: Jan. 7, 2013
Flavors were good. Next time, I will cook them for a few more minutes to make them more tender. Served this with the Cinnamon Belgian Waffles recipe from this site (and alot of whipped cream, of course!).
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Chocolate Chocolate Chip Cookies II

Reviewed: Jan. 2, 2013
Followed this recipe exactly, except I switched out the chocolate chips for some chopped up Andes mints. I made some with regular Andes mints and some with Peppermint Crunch Andes mints. Both were delicious and the red and green colors were perfect for Christmas! Yum!
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Ultimate Twice Baked Potatoes

Reviewed: Jan. 2, 2013
Have made these several times, and they are very good! Of course anything with bacon is good. :) Had several cups of the potato filling left after I re-filled the potatoes, so I put scoops of the filling onto parchment paper on a pan and froze them. Once they were frozen, I put them in ziplock bags. You can also make potato pancakes from the leftover filling.
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Cinnamon Belgian Waffles

Reviewed: Dec. 28, 2012
Oh, wow! So happy I chose this recipe for the first time I made homemade waffles! These were crispy on the outside, but very light. Not at all, dense, just the way I like them! I didn't measure the cinnamon or vanilla (tend to be a bit heavy-handed with those) and added a dash of nutmeg. Yum! I can't wait to make these again! I even doubled the recipe so that I could freeze leftovers and toast them tomorrow.
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Perfect Chocolate Cake

Reviewed: Dec. 10, 2012
This is a moist, fudgy chocolate cake. Delicious! Didn't need to make any changes to the cake. I made this with a crusting buttercream frosting, which helped me to make the edges smooth using the Viva paper towel method. The theme of the night was "Christmas in Eden, so I topped my cake with trees (ice cream cones dipped in chocolate, then dipped in dyed Rice Krispy cereal) and bushes (dried grape stems dipped in chocolate, then dipped in dyed Rice Krispy cereal) and a buttercream river (brushed with blue luster dust & a bit of white sparkle decorator's gel). Oh, and I froze my cake layers (wrapped tightly in several sheets of Saran wrap and a sheet of foil). To defrost them 2 hours before the crumb coat, I unwrapped them, put them on a cooling rack and put a clean kitchen towel over them to absorb any condensation as it defrosted. I would definitely use this recipe again. Very good!
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Candied Apples I

Reviewed: Dec. 10, 2012
This recipe is fairly easy, and tastes good (but hard, as is typical for candy apples). The candy coating comes out shiny and bright red. A few things to change or pay attention to: 1) Use 1/4 cup of red hots and add at 250 degrees as another reviewer suggested, then bring it up to 300 degrees before dipping. 2) Stir as little as possible! 3) I used Granny Smith apples as the tartness balances the sweetness of the candy. 4) If you want your apples to be completely covered, increase the ingredients for the candy a bit, because it just isn't enough candy to completely cover the last apple easily. 5) It appears to be easier to bite into if you leave a little apple showing at the top. 6) Be sure to wipe all apples completely clean of moisture before dipping. 7) Dip them as fast as you can without spilling candy on yourself. (It hardens very, very fast!) 8) Put the candied apples in the fridge until the candy has cooled. Then, store in a cool place. 9) If wrapping in cellophane, be sure to wait a few hours after taking them out of the fridge, because they will be a little sticky for the first hour or two after removing from the fridge. 10) Cleaning your pan: fill the pan with water and put it on medium-high or high heat and stir occasionally. Once the water has melted all the candy, it is safe to pour down the drain.
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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Dec. 4, 2012
These were pretty good. I followed other reviewer's suggestions with using all butter and adding an extra half cup of peanut butter and flour each. Baked these for 9 minutes and dipped some in chocolate after they had cooled at let them rest for 30 minutes. Simple!
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Double Chocolate Brownies from Egg Farmers of Ontario

Reviewed: Nov. 29, 2012
These brownies are very moist and have a good flavor. I especially enjoyed the chocolate chips. I didn't change a thing except to bake for a few extra minutes, and I used an 8x8 pan, because that's all I had. I wouldn't use a larger pan unless you like really thin brownies.
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Swiss Chicken Casserole II

Reviewed: Nov. 27, 2012
We loved this recipe! I made a few changes: 1) I cut the chicken breasts in half lengthwise, so that it would cook faster. To compensate, I doubled the soup, milk, and butter. I used two 6oz boxes of herb-seasoned stuffing mix and added a dash of white wine (Moscato) to the soup/milk mixture. I layered frozen broccoli florets after the Swiss cheese and put down the stuffing mix before generously spooning the soup mixture and the butter over the crumbs. I cooked this on 375 degrees for 50 minutes, which came out perfect. Oh, and I sprinkled the chicken with the following seasonings: fresh ground sea salt & black pepper, whole oregano, parsley, celery seed, basil, garlic powder, rosemary, and a little Garden Veggie Dip Mix (Tastefully Simple brand which is basically flakes of red bell pepper, garlic, onion, spinach, carrot, leek, salt, crushed red pepper, oregano, parsley, basil, thyme, & rosemary). So good!
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