hokiemom
 Supporting Member (Click to learn more about Supporting Membership)
Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Reading Books, Music
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About this Cook
I'm a busy working mom. My husband and I are both very active and enjoy lots of different sports. I love volleyball and have been playing for 19 years, but also enjoy frisbee golf, hiking, playing with my family outdoors, building LEGO creations with my son, and encouraging my family to try as many new things as possible.
My favorite things to cook
Well, being so busy, I need to find quick, healthy meals that my family will enjoy. I cook pasta a lot, so I guess it's my favorite because it's so versitile and easy. But, task me with making dessert, and I'm happy as can be!
My favorite family cooking traditions
My mom always makes her apple sausage stuffing for Thanksgiving and Christmas. It's so delicious, I eat more of it than anything else! We are still a young family, so we don't really have any cooking traditions of our own, yet!
My cooking triumphs
I grew my own basil this summer and made several batches of pesto for the first time. I finally feel like I know enough about cooking and how foods go together that I don't need to follow recipes all the time.
My cooking tragedies
There are so many! I once tried to make spinach pesto, which turned out so terrible and soupy that I threw it all out. I also over-tweaked a muffin recipe to try to make it healthier but the muffins were so bland, dry, and crumbly that nobody wanted to eat them!
Recipe Reviews 4 reviews
Awesome Slow Cooker Pot Roast
I'm giving this recipe 4 stars because of the changes I made. After reading several reviews, I combined a few based on what I thought my family would like. I bought 2 roasts which totaled close to 6 lbs. I rubbed each roast with a coating of flour, coarse garlic salt, and rosemary, then seared each in a skillet with extra virgin olive oil. I set the roasts in the slow cooker placed slices of half an onion and crushed garlic on top of the roast. I added some large chunks of carrots and celery in with the roast, as well. In the skillet, I kept the drippings from searing the roast and added 1 cup of beef broth and 1/3 cup of merlot. Then I added 2 cans of 99% fat free cream of mushroom soup and 1 package of dry onion soup mix. I mixed that well in the skillet and allowed it to simmer for a few minutes. Then I poured the mixture over the meat and vegetables in the slow cooker. Since I was preparing it for the next day, I stuck the whole thing in the fridge overnight. Before I left for work the next morning, I pulled it out of the fridge and cooked it on low for 10 hours. I served it to my family and some friends with roasted new potatoes and roasted cauliflower. It was a big hit!! Everyone loved it!!

3 users found this review helpful
Reviewed On: Nov. 4, 2009
Mom's Zucchini Bread
This was SO good! I took one poster's advice to reduce the sugar to 2 cups and use 1 cup brown sugar, 1 cup white sugar. I also replaced half of the oil with applesauce and used about 4 cups of largely grated zucchini. I also left out the walnuts. It was so moist and delicious! It took about 60 minutes to bake 2 loaves. I wish I had made more! My mom, sister, and kids love it! It's only lasted about 3 days!

2 users found this review helpful
Reviewed On: Jul. 20, 2009
Macaroni and Cheese Bake
This was a good base recipe. Like other users had mentioned, I used 1 can each of cream of chicken and cream of mushroom soup. I also used diced tomatoes in place of the tomato slices. Instead of layering the cheese & tomatoes, I mixed shredded cheddar cheese and the diced tomatoes into the hot macaroni & soup mixture. I also sprinkled breadcrumbs on top. My husband and 3-year-old son loved it!

12 users found this review helpful
Reviewed On: Feb. 25, 2009
 
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