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JOYINABASKET
 
Home Town: Monterey, California, USA
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Southern
Hobbies: Scrapbooking, Gardening, Reading Books, Music
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Cooking Diva at Rest!
About this Cook
I am a Army wife stationed here in Fayetteville, NC! I am a mother to 5 great kids ranging from 24-1 and I am married to an awesome soldier who loves my cooking. We're less than 5 years out from retiring from the miltary, so it is quite exciting to see what God has in store what God has in store for us! Hoo-ah!
My favorite things to cook
I love to bake desserts and am known for my cakes! My hubby and I love to grill and I especially love casseroles.
My favorite family cooking traditions
Thanksgiving is a big time for family and friends! We all share in the cooking as many will "sign up" to bring a dish! Everything is always sooo good and I love eating other people's dishes! As far as my kids can remember, Sunday was the day that I would make a special dessert. Normally my Death By Chocolate cake or Oatmeal Raisin cookies. Now that I only have 2 kids left in the house, it's charming when the older ones come home for the Holidays or a visit and love the fact that I will still make a special dessert on Sundays. My hubby also makes an incredible Mexican Casserole that is scrumptious! He usually makes it for guests.
My cooking triumphs
Out of 5 kids, two are good cooks! I love that! Also, I will master the art of Fondant! Pastry School might be in the future!
My cooking tragedies
Ugh! I added additional sour cream to a favorite coffee cake recipe and then accidently underbaked it. It was raw and gooey in the center and I was horrified. My guests were very forgiving and ate around the edges.
Recipe Reviews 10 reviews
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Seven Layer Salad
I made this for a friend's birthday party and let me tell you, it was a hit to the max! I layered chopped iceberg lettuce, chopped tomatoes and cukes, peas, crumbled bacon, sliced hard boiled eggs and sharp cheddar cheese. I doubled the dressing recipe, added about 1/2 cup of milk, 1/4 c. parmesean and 1/4 tsp. smoked paprika to the mayo mixture. There were no leftovers and everyone wanted the recipe! I had extra dressing which I served on the side. My recommendation is to just make it ahead and serve the salad chilled...I made it about an hour before the party and it was a little warm, but still everyone gobbled it up. The smoked paprika in the dressing really added a nice flavor to the already tasty dressing. Also, I thinned the dressing with milk because I thought it was a little gloopy and I wanted to really drizzle the dressing. I will also add chopped green onions next time. Very tasty and super easy! Try this recipe with any of your favorite veggies...it's so foolproof! You won't be disappointed.

1 user found this review helpful
Reviewed On: Apr. 14, 2009
Banana Bran Muffins
I made these in a pinch to fulfill a request at our church's coffee cafe. I love this recipe! I followed everything to a T with the exception of adding 3 Tbs. ground flax seed, 1/2 c. applesauce, 1/2 c. raisins, organic whole wheat flour(in place of the all purpose regular) and 1 finely shredded carrot. Adding ground flax seed gives it more "oil", but I chose not to reduce my butter and the results were great! Very moist and hearty! I used the All-Bran cereal and tossed it into the liquid to soften , then added the dry ingreadients. Don't over stir, just mix enough to blend the ingredients, otherwise you might get a hollowed out center and a crown that won't rise. Use overripe bananas for the best flavor and result. I would have added a few Tbs. of honey, but I was out, still, the sweetness was spot on! I used jumbo muffin liners for my jumbo muffin tins and the recipe gave me 6 jumbos. I will double it next time. You cannot go wrong with this recipe as I believe it's virtually fool proof! A keeper for sure!

3 users found this review helpful
Reviewed On: Nov. 19, 2007
No Roll Pie Crust II
This a simple yet very effective pie crust that can be used with any type of filling. I use this recipe every week for my breakfast casserole, which I sell in our church's coffee cafe. The crust is simple to assemble and I prefer unbleached flour. I also use a recipe and a half in order to fill my large commercial baking pan. I do bake it for 8 minutes in a 350 degree oven and then add my egg mixture and rebake. The crust always comes out tender and flaky. I heard this is a great crust for fruit fillings, as well. Just follow the recipe as is and it will work out fine.

0 users found this review helpful
Reviewed On: Jun. 23, 2007
 
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