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Michelle
 
Home Town: Trout Lake, Washington, USA
Living In: Shelton, Washington, USA
Member Since: Jan. 2007
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Fishing, Reading Books, Music
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About this Cook
I am the mother of 3 - 18 & 16 yr old boys and a 6 yr old girl. The boys are VERY picky eaters and it's always a challange to find something that everyone likes. My 6 yr old loves to help cook and has become an expert salad maker. She is not picky at all - just like me! My husband doesn't cook much but loves it when I experiment with new recipes or come up with my own.
My favorite things to cook
Just about anything except baking. I like to "wing it" when I am cooking which isn't good for baking. And it's also a problem when everyone loves something I made. It can be difficult to come up with the same thing twice. Right now I am in an Italian phase.
My cooking tragedies
When I was about 10, my sister and I tried to make a recipe for Shepards Pie that used instant mashed potatoes but we neglected to prepare the potatoes before adding them on top. It turned out glue-like but the adults did a great job of eating some of it and telling us it was "just fine". But there was a lot of water consummed with that meal!!!
Recipe Reviews 18 reviews
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Bacon Mushroom Swiss Meatloaf
This was pretty good. I doubled the recipe and froze one meatloaf for later. It made a quick and easy dinner. I added a lot more mushrooms than were called for in the recipes. My family really like it but I think I prefer my old recipe. But this is a great change of pace and I will make it again.

0 users found this review helpful
Reviewed On: Feb. 27, 2009
Marbled Pumpkin Cheesecake
This is the recipe I use every year that is DEMANDED by my family. They don't realize how easy it is! The only difference is I use 3 pkgs of cream cheese, makes it creamier and less runny as others stated. It's great because you don't need to use a water bath to keep it from cracking and the marbled look is wonderful. People can't believe I didn't buy it at a bakery! And as another reviewer stated, it's good with 1/2 ginger snaps & 1/2 graham crackers. I prefer it this way as I find the all gingersnap crust a little over the top but for the family get togethers, they like the full strength ginger flavor.

1 user found this review helpful
Reviewed On: Nov. 28, 2008
Upside Down Turkey
Yummy! We had our Thanksgiving Dinner yesterday and I followed some of the ideas from this. I have cooked a turkey breast down before and it makes the breast meat so much juicier. But I flipped it over this time with about 45mins left and got that beautiful crispy skin that others in my family love. I used only 1/4 c butter with a 18 lb turkey as we are trying to reduce fat and calories. I seasoned the butter with sage, pepper, thyme & garlic then rubbed some under the skin, on the outer skin and inside the cavity. Wow, it was the best turkey I have ever made and I have made ALOT of turkeys! I felt the reduced amount of butter was just fine and the drippings made a wonderful gravy. Thanks for the recipe and for the reviewers suggestions.

6 users found this review helpful
Reviewed On: Nov. 24, 2008
 
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