AutumnLady50's Recipe Reviews
Posted 10/7/2012 1:05:13 PM
Boston Cream Pie
I have an even easier Boston Cream Pie recipe.
1 Betty Crocker yellow cake mix
1 pkg Vanilla Instant pudding
1 can of Betty Crocker Chocolate Icing
Prepare the Instant Vanilla pudding but use 1-1/2 cups of milk instead of the 2 cups called for on the package. Cover with plastic wrap, pushing the plastic onto the surface of the pudding so a skin doesn't form, and chill in refrigerator while cake is baking and cooling.
Prepare the cake in a 10-inch cake pan according to package directions; cool completely and slice into 2 layers.
Spread pudding on bottom layer of cake (don't go all the way to the edge because the weight of the top layer will push it to the edges.
Spread chocolate frosting on the top layer. Refrigerate.
Posted 4/23/2012 10:37:59 AM
Posted 3/4/2012 12:36:10 PM
Creamy Meatballs and Potatoes
The cream of onion soup made this great...until I went shopping for this recipe's ingredients, I had no idea that it even existed! I substituted frozen "steak fries" for the "refrigerated potato wedges" because I couldn't find them where I shop. I also substituted a can of "french-cut" green beans for the broccoli. Instead of sour cream, I used 1/4 cup of milk. I will DEFINITELY be making this again!
Posted 10/9/2011 12:48:34 PM
Beef Stroganoff Casserole
Picture does not match ingredients....No bell pepper rings...picture shows stew beef, not ground beef.
Posted 9/30/2011 8:43:29 AM
Salisbury Steak with Mushroom Gravy
Easy to make recipe, but added minced onion to the patties; think next time I'll add a little worcestshire sauce to the mix for extra flavor. While patties were cooking, I sauted the onions in butter and then added the mushrooms and gravy and let them heat through. When the patties were ready, I added the gravy/onion/mushroom mixture to them, covered and let them simmer for 5-10 minutes. Very good dinner.
Posted 3/19/2010 8:11:21 AM
Ultimate Chicken Fingers
Loved these! Have made them several times. Coating worked so well, I cut a boneless pork loin into individual "chops" (not too thick), coated them with the mixture and baked them for 25 minutes turning them after 12 minutes...came out tasting GREAT!