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	Featured Cook Paige Cooking Level: Expert Home Town: Springfield, Virginia, USA Living In: Raleigh, North Carolina, USA
About me: I am a mother of two beautiful children. My girl, Delaney is almost 5 and my baby boy, Tyler, is 15 months. We stay busy with preschool, park and playing outside. Besides being a mom I love to cook. I am also a foodtv junkie. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

About me: I am a busy stay-at-home mom to three little angels (ages 6, 4, and 1) who constanty keep me on my toes. I've been married to the man who keeps me sane (my rock) for 7 years. I e…
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Kathryn Z

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Springfield, Virginia, USA

About me: Pennsylvania Dutch cooking tradition with Potato Everything.

HandmadeOholic

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Martinsburg, West Virginia, USA

About me: I am a stay at home mom of 2 under the age of 5.

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Newest Reviews

Chinese Chicken Fried Rice II

Reviewed on Dec. 7, 2009 by valerie160

I have made this about 10x - sometimes I use chicken, sometimes shrimp, sometimes just veggies - whatever I have on hand. We love this simple and tasty dish!

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Pecan Pie Bars I

Reviewed on Dec. 1, 2009 by valerie160

Excellent recipe. I used a 9x13 jelly roll pan and cut the recipe down to 24 servings with excellent results. Also, used real butter not margarine and subbed brown sugar for half white. These were a big hit at Thanksgiving and I loved the idea of a short bread crust instead of the pie crust. So much tastier in my opinion. Thank you for sharing. This will be on our thanksgiving menu every year from now on (as well as any other time I feel like pecan pie!!).

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Out of this World Turkey Brine

Reviewed on Nov. 23, 2009 by Laurenski

Wonderful, wonderful recipe! I discovered this recipe several years ago when hosting my first Thanksgiving and have used it ever since. Because it made such moist and tender meat, we have tried it on smoked, grilled, and roasted turkeys and chicken, and they all came out beautifully. *I am a bit surprised to read the reviews that said it was too salty. I don't use a lot of salt while cooking, so I can be kind-of sensitive to it...but this recipe turned out great. Make sure you do not substitute regular table salt if you don't have canning salt. This would definitely contribute to oversalting!

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3 users found this review helpful

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