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byjillian

Award Winning Soft Chocolate Chip Cookies
Rating: Unrated
byjillian's rating

DO NOT COOK THE PUDDING FIRST. Just stick to the recipe on this one and add the powder to the dough. Although I ended up breaking a hand mixer while trying to make these, it was well worth it! Also, I went with another reviewer and added 2 tablespoons of vanilla, worked like a charm! They are so delicious! For every recipe I try from this website I always follow the instructions exactly the first time unless it is something major in the comments like OH FORGOT NEED TO ADD FLOUR AT THE END, etc. Also, I think that 4 cups of chocolate chips is a bit too much chocolate, but that is a matter of my personal tastes really. Went with 3-3.5 cups of chocolate chips and they turned out perfect, thanks!

Chocolate Chip Cheese Ball
Rating: Unrated
byjillian's rating

Delicious, only thing I did was I increased the confectioners' sugar from 3/4 cup to 1 full cup. Also, I had to refrigerate for 3-4 hours before shaping it into a ball. It says to refrigerate for 1 hour, but I have made this the night before and left it in the fridge overnight in the plastic wrap and it turns out just fine. Just keep it in the plastic wrap before placing into the pecans. You might find it easier to use a paper plate to sort of 'roll/pat' it with pecans before placing it on the real serving dish. Don't forget the graham crackers!! :-)

Quick and Easy Alfredo Sauce
Rating: Unrated
byjillian's rating

Bring sauce to a boil, quickly lower the heat and then serve immediately. My issue was that I could not get the sauce to thicken up all that much, but as soon as I boiled it and then reduced the heat, that did the trick! Also, if you want to add spinach, I bought the green giant frozen package of 10 oz spinach, cooked in the microwave, squeezed out the juice (use gloves, it'll be hot...), and stirred in with the sauce before bringing it to a boil. Stick with the recipe when it comes to the milk: 2 cups is plenty, just be sure to have all of your 'before' ingredients nice and smooth (the butter, cream cheese) BEFORE adding the milk, otherwise you will end up with a clumpy mess. Also, if you want to save any of the sauce, spoon out what you want to eat and then pour the rest into a jar/container right away, otherwise it will be very thick and hard to get out of the pan! Hope this helped, Thanks for a great recipe!

BBQ Pork for Sandwiches
Rating: Unrated
byjillian's rating

WARNING: Be sure to DRAIN the beef before adding the BBQ sauce. The first time I wasn't paying attention and I accidentally added the BBQ sauce and it was (obviously) super watery. Second time I made this I drained the beef, but I still felt like it wasn't enough and when I froze/thawed it out the beef was still in a watery bbq-sauce. Short of patting the beef dry (which I'll probably do on my third attempt), I would recommend drying out your crockpot before putting the beef back in, then adding the BBQ sauce.

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Banana Pudding
Rating: Unrated
byjillian's rating

Made this at least 7 times, each one tastes the same and is SO delicious and super-easy. I've got it down to where I can make it 20 minutes before I go into work and just refrigerate for four hours there during the 'fridge' time. One of my "oops", however, was I added the banana pudding mix before I put in the milk, DO NOT DO THIS. It will thicken up your mix so much it will be next to impossible to get it undone. Add about half the milk and then add the pudding mix, so even as you are adding the last of the milk it won't be so thick you can't stir it. Another secret: Leave the cream cheese out until room temperature (about 1/2 hour - 1 hour in 72 degree climate household), THEN whisk that until smooth and add the evaporated milk, wisk until smooth. Turns out perfect and smooth every time.

Red Skinned Potato Salad
Rating: Unrated
byjillian's rating

Warning: DO NOT FREEZE. One mistake I will not be making again. Of course, I was an idiot and didn't realize that mayonnaise does NOT freeze well. Since I'm a single person I like to freeze everything I make, and don't even bother with this dish if you are planning on keeping it over a few days, doesn't keep well and gets gross-looking in just a few days. Use right away if you make it. First time I made this I made the potatoes too 'mushy'. Red skinned potatoes are not to be undertaken lightly! Second time I made it, the potatoes were too hard. Don't know if it is my own taste when it comes to potato salad, but this is definitely not it!

Roasted Garlic Bread
Rating: Unrated
byjillian's rating

Burned every time. No idea why, but when I cooked this the way the recipe intended, the bread burned every time! To make it a little easier, instead of cutting the bread lengthwise, I instead cut it into "pieces", like you would cut it if you were making a garlic bread sandwich. Also, to cut time instead of using real garlic, I used garlic seasoning, sprinkle some of that on there and away you go! If you don't have garlic seasoning, I have also used Ms. Dash on occasion, tastes great!

Angel Chicken Pasta
Rating: Unrated
byjillian's rating

HINT: Keep the noodles in water until you are ready to serve them, this will keep them from becoming congealed and dried out. They become a gooey mess of noodles if you try to make it fancy and put them in a separate bowl. Just serve them straight from the boiling water and you won't have any problems with the noodles getting all clumpy like mine did. Chicken recipe turned out perfect!

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World's Best Lasagna
Rating: Unrated
byjillian's rating

Delicious! Made this with the fresh garlic bread (also on this website), was a huge hit with the family! Would definitely make again. The only irk I had is that it made WAYYY too much for a 9x13 pan. Don't fill the pan all the way up unless you want those gross burned-lasagna stalagmites on the bottom of your oven. Be sure to level it off and DO NOT LUMP UP

Easy Oreo Truffles
Rating: Unrated
byjillian's rating

A few hints for those unsure... 1. Refrigerate the oreo 'dough' for 1 hour before making them into balls. It will make the rolling so much easier! 2. I stacked my balls on a paper plate, and then froze them for about 15-20 minutes. I found that freezing the balls before putting them in scorching hot chocolate made them much easier to handle. 3. Follow the directions on the Bakers chocolate box. Microwave for 30 seconds on high, then stir, then another 30 seconds plus 10 seconds for each additional square of chocolate you heat up. Worked perfectly every time, and the people at work are raving about them!

Fabulously Sweet Pear Cake
Rating: Unrated
byjillian's rating

I'm rating this specific recipe and not my own, as others are doing...This recipe specifically is very good, however, when using ripe All-Natural pears (grown in a neighbors tree which she gave me), I had to use 5-6 pears because they are considerably smaller. However, using exactly all of the ingredients produced a sweet cake with slimy chunks of pear in the middle. Things I would change next time 1. Don't soak the pears so long, I would have wanted them to be a little firmer in the cake itself and not as slimy, 2. Use MORE pears. The natural pears are much smaller so I felt like I didn't use as much. 3. Bake it in a bundt cake pan instead of loaf pans and 4. Sprinkle cinnamon-sugar in the pan before baking to make a super-nice presentation on top :)

Chocolate Sandwich Cookies II
Rating: Unrated
byjillian's rating

Made the recipe as-is, and am rating it as such. I dislike it when people rate their own variations of the recipe instead of the recipe AS WRITTEN. That being said (steps off the soap box, lol), I did follow a few things the second time around that were in the review boxes: 1. I mixed the dough with my hands. Probably not the best idea, since the chocolate got EVERYWHERE. That stuff is STICKY. Mix with a wooden spoon and 'fold' the dough instead of mixing it with your hands. 2. Timing of the cookies is perfect, I cooked them for 11 minutes (I fit about 12 cookies per cookie sheet with parchment paper). The only thing I changed the second time around was I really smashed the cookies down with the heel of my hand, made the cookies look more like the picture when they came out! 3. Using my hands, I scooped out 2 tablespoons of cookie dough per cookie (I didn't have an appropriate scooper), and it made the cookies nice and even-looking. 4. Let the cookies dry COMPLETELY before icing them. The first time I put icing and I ended up with mushy cookie all over my hands. This time I covered the cookies with a clean towel and let them sit on the cooling racks for 1.5 hours before icing them with a spoon. One big dollop of icing per cookie (about a tablespoon) and it worked good. Best of luck! :)

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