Lynnie Profile - (10001621)

cook's profile


Home Town: Southgate, Michigan, USA
Living In: Lincoln Park, Michigan, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Scrapbooking, Photography, Reading Books, Painting/Drawing
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Recipe Reviews 8 reviews
Chocolate Trifle
I followed the recipe exactly and was very pleased with the results. I am not a big fan of pudding based desserts, but this one was very good. I really think the denseness of the brownies is what sets this dessert off. I think next time I will also add a layer of chopped nuts and perhaps brownies with chunks of chocolate in them. A very pretty, tasty and easy dessert. I plan on making it again soon.

4 users found this review helpful
Reviewed On: Apr. 9, 2011
Easy Slow Cooker French Dip
This was so yummy, but I have to admit that I didn’t follow the recipe exactly – I just didn’t have some of the ingredients on hand. Nonetheless, I used this recipe as a base to follow so I had to share how wonderful it was. I used a boneless bottom round roast, 2 packs of Lipton Onion Soup Mix, 2 cans of beef broth and 1 cup of water. I cooked this the day before for 8 hours and refrigerated it over night. The next day about an hour and a half before I was going to serve it, I sliced the cold roast into thin slices (a cold roast is much easier to slice thin than a hot one), placed it back into the slow cooker with all the juice and warmed it on high. I buttered several buns and toasted them under the broiler. Then topped the buns with the meat, provolone cheese, sautéed mushrooms (cooked fresh, sliced button mushrooms in a bit a butter, oil, garlic, oregano, salt over med/low heat for 30-40mins) , caramelized onions and put them back under the broiler. My whole family loved these sandwiches. I plan on serving this next month for my bunco ladies!

4 users found this review helpful
Reviewed On: Apr. 9, 2011
Brown Sugar Smokies
I just made these this evening for a birthday party. I cut my bacon into fourths so there would not be much overlap of bacon. I did not want any undercooked bacon. I like it crispy! When rolling them, I dipped the bacon in brown sugar and then rolled it around the smokie, securing it with a toothpick. I put the rolled smokies in a foil-lined pan, topped it with more brown sugar and let it sit in the fridge over night. When I pulled them out of the fridge, I spooned the glaze back over the smokies and put a bit more brown sugar on top. I baked them for about 45 minutes until crispy and served them right away. They were very good and the glaze that was created from the overnight stay in the fridge created an almost caramel coating on them. Next time I think I will do as some other reviewers suggested and place them in a slow cooker to keep them warm while serving. As they started to cool, they became very sticky and a bit hard to eat. I was worried by putting them in a slow cooker they will lose their crispiness, but I do not think this will be the case. I look forward to making them again!

5 users found this review helpful
Reviewed On: Apr. 9, 2011

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