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Featured Cook

Rob Cassell

Cooking Level: Expert

Home Town: Castlewood, Virginia, USA

Living In: Bristol, Tennessee, USA

About me:
I guess I grew up in the kitchen. My maternal Grandma was an excellent "country cook". I learned how to make her special buttermilk biscuits when I was about 6 years old. My Mom was a bit of an adventurous cook in the 1970s. She loved to try new trends and ingredients. She was always willing to let me experiment in the kitchen, with her guidance of course. My father and my sister were always willing to suffer our mistakes and laud us for our successes. My parents loved to entertain so we always tried new and exotic h'ors d'ouvres and party food. My roomate is a master chef who graduated from a prestegious culinary institute so every day is an adventure in our kitchen!

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Newest Cooks

TNTilley

Cooking Level: Expert

Home Town: New Haven, Indiana, USA

Living In: Bristol, Tennessee, USA

About me: I am married to a wonderful man and we have two beautiful childern. They are ages 4 and 7. My family is my life. The only think I long for is to go to culinary school. We do not h…
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Kimberly

Cooking Level: Intermediate

Home Town: Bristol, Tennessee, USA

Living In: Bristol, Virginia, USA

About me: I'm first and formost a mom of three wonderful boys that I home school. I also am a student at Southeast Culinary and Hospitality College where I am working towards my degree in p…
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DanaC

Cooking Level: Beginning

Home Town: Durham, North Carolina, USA

Living In: Bristol, Tennessee, USA

About me: I am a wife and mother of two wonderful boys. I have a twin sister and a brother.

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Newest Reviews

Blackberry Cobbler II

Reviewed on Jun. 22, 2009 by Debi

Oh my gosh!!! My dinner guests and I all agreed that this was the best blackberry cobbler we'd ever had. I served it with homemade whipped cream, which was a hit too. = )

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Holiday Chicken Salad

Reviewed on Jun. 9, 2009 by Debi

This chicken salad is delicious! I taste tested a little bite on a cracker, and ended up going through half a roll of ritz crackers before finally putting the chicken salad in the fridge to chill. So much for letting the flavors meld together; it was already yummy. :o) I almost forgot to mention that I toasted the pecans under the broiler for a few minutes before putting them in the salad. Oh, and I just realized that I forgot to put in the green pepper...oh well.

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Applesauce Bars

Reviewed on Jan. 12, 2009 by 3beesandme

I make this recipe every week. My entire family loves them and I always have some on hand in the freezer. I have added to the health benifits by using whole wheat flour, dropping the sugar to 1/2 cup (I use raw sugar) and I don't do the frosting because the bar just doesn't need it. Even if you make the recipe as is you are only talking 2 Weight Watchers points. I do find a 9X13 creates a thinner bar so I do a square pan to make them a bit thicker. It does reduce your portions so WW folks need to factor that in.

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