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Rancho Cucamonga, California

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	Featured Cook Kelly Cooking Level: Intermediate Home Town: Danbury, Connecticut, USA Living In: Rancho Cucamonga, California, USA
About me: I am a full time wife, that likes to take good care of my husband. Full time nurse, that needs more time off. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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Caroline

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Living In: San Bernardino, California, USA

About me: I love living in SoCal, where I get a chance to try all different types of cuisines. It's fun trying something new at a restaurant and recreating it at home where I can play with…
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BSVA

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Living In: Chicago, Illinois, USA

About me: I make my own sugar, so that should tell you something...

Mrs. Carter

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Rancho Cucamonga, California, USA

About me: I have always been a cook. When I was younger, I use to cook from recipes that I secretly ordered behind my mother's back. I am not as good as I should due to taking a break when…
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Newest Reviews

Mexican Shepherd's Pie

Reviewed on Dec. 16, 2009 by Tracy

This was so easy and my roomates 2 boys loved it (ages 12 and 17). I used 1 pound of beef and half an onion. Also I used a can of Rotel diced tomatoes with green chilies which was smaller then 14.5 ounces cause that is all I had so I did use the 3/4 cup hot water. I only used 1 box of Jiffy muffin mix which covered most of the 2 qt casserole dish I used and I felt it was enough. I added the cheese to the beef mixture along with mixing the corn in with it. I also added some cheese to the corn muffin mix. I didn't add the olives either cause I do not like them. Will definately make again!!

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White Brownies

Reviewed on Dec. 15, 2009 by Caroline

These were very easy to make and turned out great! I used 2/3 cup and 1 teaspoon of milk, and the batter was very sticky, but not too difficult to smooth into the pan. It did take much, much longer to bake than the recipe stated, though. I had them in for 50 minutes and the toothpick was still coming out sticky, so I bumped it up to 350 for the last five minutes. Once cool, they taste fantastic!

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Coconut Macaroons

Reviewed on Dec. 15, 2009 by Caroline

Initially I followed this recipe exactly, and the first batch was very runny; I ended up with little puddles of condensed milk and islands of coconut. For the second batch I followed the advice of other reviewers and added 2/3 cup of flour. This somewhat decreased their tendency to spread, though they were still quite messy.

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