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Featured Cook

Chele Smith

Cooking Level: Intermediate

Home Town: Massapequa, New York, USA
Living In: Gray Court, South Carolina, USA
About me:
 I've been cooking ever since I was a little kid. I remember my Dad teaching me how to make homemade spaghetti sauce when I was real young. I think that's when I got hooked on cooking and have been doing it ever since. I enjoy cooking, grilling, and baking, among my many other hobbies. I always enjoy having friends and family over to entertain with my cooking and my husband definitely doesn't mind either as he enjoys eating my creations!

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Newest Cooks

Christine Schlitt 

Cooking Level: Beginning
Home Town: Massapequa, New York, USA
About me: I am not what you would call a good cook. In fact, all of my new bake and cooking wear are prestine due to lack of use. I am learning though.
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amina 

Cooking Level: Beginning
Home Town: Massapequa, New York, USA
Living In: Las Vegas, Nevada, USA
About me: hey its amina its all about meeeeeeeeee. ok i love to coook cook and coooooook

Bridgette 

Cooking Level: Intermediate
Home Town: Long Island, New York, USA
Living In: Massapequa, New York, USA
About me: I am married to a wonderful man who loves my cooking.
 

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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.

Eclair Cake

Reviewed on May 3, 2009 by Chele Smith 
The recipe as is, is okay, but I didn't really think it tasted like an eclair. I experimented a bit and made some variations which I think really improved on it and resulted in an eclair taste. Instead of using graham crackers I used crushed vanilla wafers for the bottom and middle layers. The top layer I used crushed chocolate wafers. For the filling I only used 2 cups of milk as it made the filling a little more thicker and flavorful. I folded in the Cool Whip after I thoroughly mixed the milk and pudding together. I used a milk chocolate frosting on top, but only used about 1/2 of the container so it would just have a thin layer on top and like other reviewers microwaved it for about 30 seconds so it became a glaze and was easy to pour and spread. It was so much better. Both times I did use the Cool Whip, but next time I will use my homemade whipped cream as I prefer it to Cool Whip and I think will enhance the flavor even more.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Chocolate Eclair Squares

Reviewed on May 3, 2009 by Chele Smith 
This was pretty good, simple to make, and did have an eclair taste. I would recommend crushing up the vanilla wafers instead of using whole wafers as the cookies will soften up better. I refrigerated this overnight and some of the cookies still weren't as soft as they could have been. For the top layer I substituted crushed chocolate wafers and used half a container of milk chocolate frosting which I microwaved for 30 seconds and poured over as a glaze. Next time I'll use homemade whipped cream as opposed to Cool Whip and see if that helps the flavor as well.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.

Cabbage Rolls II

Reviewed on Mar. 3, 2009 by Chele Smith 
This recipe was okay, but I thought overall it was kind of bland and the tomato sauce was too sweet for my preference. My mother used to make cabbage rolls when I was young and used spagehetti sauce instead, which I prefer as it adds good flavor but isn't overpowering. For the meat mixture I increased the rice and onion and added in some garlic and parsley which seemed to help a bit. I baked these in the oven this time around and they came out good. Next time I make this though I'll try the crock pot method and use my homemade spagehetti sauce instead with the additional changes I made.
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