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BUSIESTMOMOF2

Home Town: Albers, Illinois, USA

Living In: Trenton, Illinois, USA

Member Since: Sep. 2003

Cooking Level: Expert

Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian

Hobbies: Scrapbooking, Sewing, Camping, Boating, Walking, Fishing, Reading Books, Painting/Drawing

Recipe Box 3 recipes

Title
Type
Overall Rating
Member Rating

Pecan Pie V
By: Elaine Helms
Kitchen Approved

Baked Potato Soup I
By: Sherry Haupt
Kitchen Approved

Stuffed Green Peppers I
By: Suzanne M. Munson
Kitchen Approved

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Recipe Reviews 4 reviews

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Pecan Pie V

I love this recipe. I have been making it for a couple years now. Instead of making it as one whole pie, I usually use the refrig pie crust and roll it out thinner, use a biscuit cutter and cut a bunch of small crust out of it, put the crust in a cup cake pan, and fill those about 1/2 full with the filling. Bake at 350 for 25 min. It makes about 2 dozen little pecan pies and that way you have way more to go around.

26 users found this review helpful

Reviewed On: Oct. 25, 2010

Baked Potato Soup I

I love this recipe!!! I have used it for years now and everyone in my family LOVES it. I have actually won a soup cook off with it. Like others, I use some of the bacon drippings to season it up a little more. My family loves it really thick, so if it isn't thick enough, I just add some instant potatoes till it is as thick as we like it!

2 users found this review helpful

Reviewed On: Mar. 4, 2010

Fruit Dip I

I have been making this dip for a long time, but instead of 2 jars of marshmellow, I do 1 jar of marshmellow creme, 1 package of cram cheese and 1 container of cool whip. It makes it pretty fluffy!

3 users found this review helpful

Reviewed On: Jun. 30, 2009

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