Allrecipes Home  >  Community  >  Cooks  >  SNOOKCOOK

cook's profile


SNOOKCOOK
 
Home Town: Tucson, Arizona, USA
Living In: Bartlesville, Oklahoma, USA
Member Since: Jan. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Indian, Southern, Middle Eastern, Dessert
Hobbies: Gardening, Walking, Reading Books, Music, Painting/Drawing
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Me
About this Cook
34 yr old wife and mother who loves to cook desserts.
My favorite things to cook
Desserts! Some of my specialties are Reeses Peanut Butter Cup Pie - I'm asked to make that EVERY Thanksgiving and Christmas, a fabulous bread pudding found on this site, and Tiramisu - my favorite dessert. But then - I have a massive sweet tooth and love most anything sweet - especially chocolate or coffee flavored things.
My favorite family cooking traditions
My husband and I cook a big meal for my family every Thanksgiving and Christmas, and although stressful, it's quite rewarding when everyone loves your food.
My cooking triumphs
Tiramisu!
My cooking tragedies
There's too many to mention - but that's how you learn!
Recipe Reviews 14 reviews
See All Reviews 
Easy Sugar Cookies
This is a great recipe - my kids LOVE this! My son described them as "heavenly." Only thing I did different is add an extra egg, as other reviewers suggested. The first batch I only used one - and they were a tad dry. Second batch I used two and they turned out perfect! Thanks!

11 users found this review helpful
Reviewed On: Aug. 27, 2006
Creamy Rice Pudding
This is the best, quickest rice pudding I've ever tasted. The texture was wonderfully creamy - not hard to make at all! I like nutmeg in mine, but didn't have any on hand. I took another cooks suggestion and added some cardamom and a little cinnamon. I will definitely be making this again!

3 users found this review helpful
Reviewed On: Jan. 3, 2006
Country Chicken Casserole
This is a great recipe for simplicity and taste! I followed the recipe fairly close - except for a few things. I didn't really measure the hashbrowns out - just put what I thought was a good layer. I love dark meat, so I used boneless chicken thighs, which fried in a bit of butter and olive oil beforehand, mixed with the soup and corn and poured on top. I also put an extra layer of cheese on top underneath the fried onions. I didn't have to cook mine as long, either - about 45 min. altogether. Other than those minor alterations, I followed the recipe. My son declared this a keeper - and he's very picky!

1 user found this review helpful
Reviewed On: Feb. 12, 2005
 
ADVERTISEMENT
 
Select Your Version:  Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Japan  |  Korea  |  Mexico  |  Netherlands  |  Poland

Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States