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Lisa

Cooking Level: Intermediate

Home Town: Longview, Washington, USA
Living In: Olympia, Washington, USA
About me:
 I am a stay at home mom, with two small boys, ages 5 and 6. I love cooking, just not the cleanup! :) LOL

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Mynce 

Cooking Level: Intermediate
Home Town: Glendora, California, USA
Living In: Longview, Washington, USA
About me: My name is Kelsi and I have a son named Vincent, after Vincent Price, and another one on the way. Hope it's a girl. My boyfriend and I have been together for 5 years. His name is …
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JJOYB53 

Cooking Level: Expert
Home Town: Longview, Washington, USA
Living In: Mukilteo, Washington, USA
About me: When I was young, I was diagnosed with a medical condition that forced my parents to keep me from being too active, so in self-defence, my mother taught me to cook at a very young…
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Dalou Kitchin 

Cooking Level: Expert
Home Town: Longview, Washington, USA
Living In: Mesa, Arizona, USA
About me: I have always loved to cook and remember when taking Home Ec. class I would come home all excited and my Mom would let me cook a special dinner. Then I married, we lived on spaghe…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.

Sauerkraut Salad

Reviewed on Jul. 8, 2009 by JJOYB53 
This was darn close to Grandma's recipe! The original recipe appeared to have way too much sugar and oil (Grandma's was not oily at all), so I used the suggestion of another reviewer's recipe and used 1/3 c. each of oil, sugar, and vinegar. The final result was close, but just did not have the "zing" that Grandma's did, so I will play around with this and increase the sugar and vinegar a bit to see if I can capture the taste of Grandma's. Thanks for a great starting point!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Pat's Baked Beans

Reviewed on Jul. 7, 2009 by JJOYB53 
I'm giving this a 5 even though I did make some changes, because it would have been good without the changes. I made this basically as directed, but as there were going to be several vegetarians at the potluck, I made this w/o the bacon and added about a tsp of liquid smoke (hickory flavor) to add the smoky flavor. Also used one can each: baked beans (vegetarian), black, pinto, white, garbanzo, kidney, butter; homemade barbeque sauce instead of the catsup; and added about 1/3 cup of bourbon (just because I was in the mood!). Dumped everything into the slow cooker around noon, and cooked on high for an hour, then on low until dinner (about 6 hours total). We did not notice any crunch from beans or onion, but neither was it terribly mushy. Wonderful addition to our holiday picnic potluck - thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.

Blue Cheese Walnut Toasts

Reviewed on Jul. 5, 2009 by JJOYB53 
I tweaked this just a bit to help decrease the fat and calories: did not use butter when browning the first side, and instead of mixing the blue cheese into softened butter, I used low-fat mayo (I'm sure you could even use non-fat, but low-fat is what I had); you just need to make sure the cheese is finely crumbled so that it mixes in well with the mayo. I also used pecans, and mixed them into the spread (but if making the spread ahead of time, would not do this until right before using). And I added just a dash of cayenne to make the flavors pop! I like to serve these with a salad of baby mixed greens with pears, pecans, and goat or feta cheese, with the Maple Balsamic dressing from this site. Yummm - better than a 5-star restaurant!
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