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	Featured Cook Tiffany Cooking Level: Intermediate Home Town: Lynnfield, Massachusetts, USA Living In: Dover, New Hampshire, USA
About me: When I got married, I quickly learned that I have no idea how to cook. Thankfully, my husband is a wonderful cook, but I realize that he can't do all the cooking, so I'd better learn! My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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mouseskeeter

Cooking Level: Expert

Home Town: Dover, New Hampshire, USA

Living In: Upper Marlboro, Maryland, USA

About me: I have been a full time middle school teacher for 10 years. I love the challenge of keeping my students interested through out the school year. My hobby is High Power Rocketry m…
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Susan

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Old Town, Maine, USA

About me: I'm a single parent of 3 younger children. I work part time and homeschool. We are always on the run. I don't know why they call it homeschool if we are never home!

GypsyRoseDee

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dover, New Hampshire, USA

About me: I've been a Licensed Massage Therapist for many years, and a Licensed Aesthetician for two. I love working to improve the quality of someone's life whether through pain management…
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Basic Pasta

Reviewed on Nov. 9, 2009 by cheryl

I can't belive that i made my own pasta. I am so proud of myself! I admit that it was quite a bit of work to kneed the dough as it so stiff and alot of work to roll it out thin enough but the end result was worth it. I doubled the recipe and added some basil to half of it. Used a pizza cutter to make nice, even, thin slices. If i decide to make this on a regular basis, i think i would invest in a pasta machine.... or give up my gym membership and use this as my exercise! haha

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Pecan Pie Bars I

Reviewed on Nov. 9, 2009 by cheryl

These bars are wonderful. I needed to add a bit of ice water to my crust as it was too crumbly for me to handle without it. I used the recommended size pan, which i lined with parchment paper for easy lift out and cutting. Will definately make again.

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Florentine Artichoke Dip

Reviewed on Nov. 9, 2009 by cheryl

This was my first attempt at artichoke dip and my only question is this....why didnt i start making this years ago? I have always ordered it in restaurants and this recipe is easy and at least equally as good. I did use suggestions from others to halve the cream cheese and mayo and add sour cream. I think the key is to use fresh grated parm. served with blue corn chips for a delicious appetizer. Was well recieved by my guests.

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