cook's profile


Karen
 
Home Town: Spring Green, Wisconsin, USA
Living In: Dayton, Tennessee, USA
Member Since: Sep. 2002
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
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  • My Chili
  • My Chili  
    By: Michelle
  • Kitchen Approved
  • This recipe has been rated 564 times with an average star rating of 4.6
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About this Cook
I am a school teacher of 25 years. I am married and have 2 grown daughters. Hobbies, cross stitch, reading, cooking.
My favorite things to cook
I love giving dinner parties so cooking everything from appetizers to desserts.
My favorite family cooking traditions
My grandmother loved to bake cakes and cookies I guess I have taken after her.
My cooking tragedies
Catering a wedding reception as a gift for a friend and having several requests to cater events as a result.
Recipe Reviews 12 reviews
Baked French Toast
If you do not want it too "mushy" be sure to use all of the loaf to french bread. Do not lay it flat in the pan but lay them at an angle against one another. When you add the liquid pour it over and in-between the slices. This gives more bread to soak up the liquid.

1 user found this review helpful
Reviewed On: Jan. 26, 2010
Colossal Caramel Apple Trifle
Just made this and looks great! I would say that if you are using a regular size trifle bowl, it seems like a lot. I only used half the recipe.

1 user found this review helpful
Reviewed On: Sep. 5, 2009
Duck Butter Dip
I love the overall taste of this spread. Either I put in too much salt or the recipe called for too much because it was way too salty. I would suggest tasting it before adding all the sal and keep in mind that the crackers you serve with it will probably be salted also. I will make it again.

2 users found this review helpful
Reviewed On: Apr. 1, 2009
 
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