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	Featured Cook Penny Cooking Level: Expert Home Town: El Paso, Texas, USA Living In: Rowlett, Texas, USA
About me: Public school librarian by profession but I love to bake! My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

mommiebrockelman

Cooking Level: Beginning

Living In: Rowlett, Texas, USA

About me: Im a stay at home mother of two spoiled strong headed lil girls.(Alena and Abbie) Have a wonderful husband.

Duckybob

Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA

Living In: Rowlett, Texas, USA

About me: I've recently wandered into new cooking territories and trying new things in the kitchen. I have been experimenting with some original Mexican cooking lately. Tastes nothing like…
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Jill (Rowlett, TX)

Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA

Living In: Rowlett, Texas, USA

About me: My husband and I have seven kids from 9 - 24 of our own. We are in the process of building a foster kids ranch called www.MendedFences.com Since we are constantly busy and on t…
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Beef Tenderloin With Roasted Shallots

Reviewed on Nov. 12, 2009 by Kathy

I didn't use the shallots as I could find them ,but the sauce was the best I have ever had. I used a 2000 red Italian dessert wine we have had for years since it was Sunday and I couldn't buy port. This was fabulous as leftovers too! It took me over 2 hours to reduce it but I would do it again in a heartbeat! Served with roasted potatoes. I cant wait for an opportunity to make this again.

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Cream Cheese Pound Cake

Reviewed on Oct. 19, 2009 by Kathy

I agree that it is really sweet but good with milk. I added vanilla just because everything should have vanilla. I havent tried it next day yet since I made it today but cant wait. We swirled leftover Nutella thru it just for pretty factor. Dont have a bundt pan so I made it in a bread pan. It tool almost 2.5 hours to cook but soooo good. I just watched it while I made Catherine's Spicey Chicken soup. Awsome!

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Catherine's Spicy Chicken Soup

Reviewed on Oct. 19, 2009 by Kathy

I didn't even bother to thaw the chicken. I just put the frozen breasts in the pot to simmer and it was fantastic. This is absolutley wonderful! Definately simmer a long time to meld the flavors. Serve with crusty bread and you have a fabulous fall evening!

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