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CookinBug aka JL86
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Ithaca, Michigan, USA
Member Since: Jul. 2007
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Low Carb, Healthy, Quick & Easy
Hobbies: Gardening, Walking, Reading Books
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The Best Garlic Bread
  
Spaghetti Sauce with Ground Beef
Award Winning Soft Chocolate Chip Cookies
Butternut Squash and Turkey Chili
Thai Chicken Cabbage Soup
Simply Traditional Lasagna
About this Cook
I am formerly JustLearning86! I'm a 23 year old foodie and a newlywed as of September 19, 2009. My husband and I are the proud parents of two adorable Patterdale Terriers (Chase & Layla). I've been blessed with a man who doesn't mind rarely eating the same thing twice and puts up with my love of trying new things. I've been cooking for a little over two years and I hope that my enthusiasm for it never goes away. :D
My cooking triumphs
If I manage to make a meal without destroying the entire kitchen, I'm pretty proud of myself. I'm the messiest cook ever.
Recipe Reviews 786 reviews
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Greek Chicken Pasta
Fantastic! We really loved this dish. I added fresh mushrooms and sliced black olives, but otherwise followed the recipe. This is a keeper. Thank you! :)

0 users found this review helpful
Reviewed On: Nov. 6, 2009
Chocolate Cherry Cake III
Unlike most of the reviews I read, I have to disagree about the frosting in this recipe. For me, it totally ruined the cake. The cake itself is delicious, but the frosting was overwhelmingly sweet. I'll make the cake again, but use a different frosting recipe. Sorry, the frosting is not for us, but love the cake!

0 users found this review helpful
Reviewed On: Nov. 6, 2009
Paper Salmon
Very good! I added some rosemary, salt, and black pepper. Cooked nicely inside the paper, but I'm not sure it's any better of a cooking method than simply using a baking dish. Regardless, this was tasty and we enjoyed it. Thank you!

0 users found this review helpful
Reviewed On: Nov. 6, 2009
 
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