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Sweet T
 
Home Town: Aiken, South Carolina, USA
Living In: Hemet, California, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Kids, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Music
About this Cook
Mom of two, taking classes at the local community college, I make soaps, lotions, and cosmetics, play the guitar (not well!), and if my husband would eat lots of stuff, I'd cook more often!
My favorite things to cook
I love to cook mexican meals because I had a roommate who taught me how to make salsa that is to die for! I love to do internet searches and find copy cat recipes for my favorite restaurant meals. My latest and greatest copy cat recipe is Applebees Chicken Fajita Rollups, and they are better at Sweet T's house than Applebees, I promise! I WANT to learn to copy ACapulco's pineapple and coconut cheesecake.
My cooking triumphs
I have to admit that my most passionate desire in the kitchen right now is soaping and cosmetics. I know it's not a meal, but these are the things I am learning to make and am getting really good at them!
My cooking tragedies
I BURN BREAD. DO NOT LEAVE ME IN CHARGE OF THE BREAD!
Recipe Reviews 1 review
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Creamy Au Gratin Potatoes
I was impressed with the simplicity of this recipe, even though it was very "homemade". If I'm going to follow a recipe, I prefer not to start with a can of soup! Anyway, I substituted about 1 cup of milk with buttermilk, and I used whole wheat flour for the rue, and it turned out perfectly. I also skipped the step in which she added the cheese to the milk gravy. Instead, I just sprinkled it on top of the 'taters and poured the milk gravy on top. This was DELICIOUS. It should be noted that the reason I used buttermilk is not because I thought the recipe might need it, but because I had some I needed to use! Same with the flour. I've got wheat flour on hand, so that's what I used! I think this is the sort of recipe that you can "tweek" and make your own, and just about anything you do will still come out wonderfully well!

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Reviewed On: Jul. 5, 2008
 
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