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Heather K.
 
Living In: Belmont, Mississippi, USA
Member Since: Feb. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Scrapbooking, Camping, Photography, Reading Books, Painting/Drawing, Wine Tasting
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Sour Cream & Onion Bread
Spinach Quiche
New England Dinner
About this Cook
I'm 28 and have been married to Brandon since March '97. We love food and really enjoy trying new things. I love to scrapbook and have a new scrapbooking business that I'm trying to grow.
My favorite things to cook
I love meals in the slow cooker, pasta, and quesadillas (regular in our house)!
My favorite family cooking traditions
My family has a tradition of making homemade dill pickles every summer. Is that cooking?
My cooking triumphs
My husband and I have perfected homemade alfredo sauce!
My cooking tragedies
CHEESECAKE! I tried to make a "real" cheesecake once and ended up throwing it in the trash. :(
Recipe Reviews 96 reviews
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Mexican Rice III
I made this for the first time last night and my husband & I both loved it!! I did leave out the bell peppers b/c I don't like them. Also, on the recommendation of other reviewers, I added the juice of half a lime just before covering the rice, and I waited until the rice was done to stir in the cilantro. Thank you for this fantastic recipe that we will use over and over!

0 users found this review helpful
Reviewed On: Sep. 11, 2009
Party Mimosa
I made these last night for a girls' night in I had with two of my friends. I made them exactly as the recipe says except had to use 6 oz. mango nectar & 6 oz. apricot nectar since I didn't have the combo. They were a huge hit, and we will definitely make them again. I will also try this with ginger ale instead of champagne for punch at showers in the future. Thanks for an awesome recipe!

0 users found this review helpful
Reviewed On: Jul. 26, 2009
Rob's Screaming Stuffed Jalapeno Peppers
This is one of our favorite recipes. We started making them after they were on Emeril's Tailgating Contest on the Food Network and have been making them regularly since. They're a lot of trouble, but very worth it!

0 users found this review helpful
Reviewed On: Jul. 15, 2009
 
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