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MLawyer
 
Living In: Houston, Texas, USA
Member Since: Dec. 2000
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Reading Books, Music
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About this Cook
I am a wife, mother of a young son, baker, self proclaimed chef, and definately have the love for good food.
My favorite things to cook
anything for a crowd
My favorite family cooking traditions
Thanksgiving dinner. My husband and I have hosted Thanksgiving dinner in our home for the past 10 years. I love waking early and preparing a meal the entire family can enjoy.
My cooking triumphs
The first day I opened my bakery I filled an order of 100 cookies with one oven, 3 people running around me trying to figure out what was wrong with 1/2 of the cookie dough and a deadline...WE MADE IT!
My cooking tragedies
The story about the cookie dough...there was not enough butter mixed into the dough and we ruined 3 batches before we figured that out :-(
Recipe Reviews 17 reviews
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Brownie Caramel Cheesecake
This is an AWESOME recipe! Wonderfully rich and creamy. Just a little piece of advice...I've been making cheesecake for years and you NEVER grease a springform pan. If you gently run a butter knife around the edges of the pan as soon as it comes out of the oven, let it sit and come to room temp, run the knife gently around it again and refridgerate overnight you will have a cheesecake with a perfect look around the edges.

3 users found this review helpful
Reviewed On: Feb. 18, 2005
Texas Pralines
I've made this several times with PERFECT results every time. Something I have learned over the years making candy...you are wasting your time (and ingredients)making candy when it's humid or raining...the candy will NOT set up. Also, I cook these to 240 because they continue to cook while you are stirring in the nuts. These are perfectly buttery, soft, and absolutely the right texture for pralines! Thanks for the recipe!

31 users found this review helpful
Reviewed On: Oct. 28, 2004
Seafood Enchiladas
This is an excellent recipe but does need a few modifications. I used Monterry Jack cheese (2 cups)instead of cornstarch (as others suggested) to thicken up the sauce and I added small bay scallops and fresh minced garlic to the seafood food mix. Definately a keeper! Thanks!

1 user found this review helpful
Reviewed On: Jun. 28, 2004
 
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