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SUNDROPFAIRY
 
Home Town: Morrison, Illinois, USA
Living In: Manhattan, Illinois, USA
Member Since: Feb. 2005
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Hiking/Camping, Camping, Walking, Fishing, Photography, Reading Books, Music
Recipe Box 3 recipes
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Strawberry Orange Rhubarb Cake
About this Cook
I am married and live with my wonderful husband and our 2 cats and my long hair Chihuahua. I work as a chef at a retreat center in Illinois. I hate rice and mushrooms and have an irrational fear of sinkholes.
My favorite things to cook
I love to bake cookies. I love to start with a basic cookie recipe and then start adding different things. I'm always on the lookout at the store for something new I can add to a cookie.
My favorite family cooking traditions
My mom and I bake Christmas cookies together every year. Some of the recipes we have had in our family for 5 generations. In December of 2007 I sent some of the cookies with my husband to his work. One of the guys he works with is from eastern Europe. He said he hadn't had some of those cookies since he was a kid and his grandmother made them at Christmas. He raved about them and thanked my mom and I for reminding him of his childhood.
Recipe Reviews 16 reviews
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A Different Carrot Raisin Salad
We make this at work a lot and always have people ask us for the recipe. The only thing we do differently is we always use toasted walnuts and if we've got toasted coconut to use up, we use that, but using untoasted coconut is just as good.

0 users found this review helpful
Reviewed On: Jun. 20, 2009
Vegan Mexican Stew
We make this at work and get requests for the recipe everytime we serve it. We follow the directions exactly, but I like the idea of adding pinto beans to give it some good protein.

3 users found this review helpful
Reviewed On: Jul. 29, 2008
Quinoa and Black Beans
I made this for work for a group of 25. I added 2 cans of diced tomatoes and the juice of 3 limes. I also toasted the quinoa before using. At work we get a blend of frozen corn and black beans that has onions, green and red peppers and Cuban spices in it, so we used that plus 2 cans of black beans. It was delicious and I had 8 people ask me for the recipe.

0 users found this review helpful
Reviewed On: May 12, 2008
 
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