Connie Profile - Allrecipes.com (10032826)

cook's profile

Connie


Connie
 
Home Town: Tonganoxie, Kansas, USA
Living In: Kansas City, Kansas, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
http://littlestarslearning.blogspot.com/ I am a preschool teacher. My recipes are created for 30 minute meals or individual preschool cooking activities that I blog.
Recipe Reviews 4 reviews
Brian's Easy Stuffed Flounder
OMG this is AMAZING!!! And easy. Didn't have celery (and don't like it) so used a little celery seed which added just enough for flavor. Added 1 1/2 teaspoons old bay into stuffing mix. Used imitation crab and chopped up that and some large shrimp rather than using the canned products, added water to right consistency since I didn't have the "juices". Used about half as much butter. Used flounder fillets. Put a large handful of stuffing on one side and folded the other half over. Basted with butter and sprinkled liberally with old bay and cajun seasoning. Looked awesome. Added a sauce of 1/2 C mayo, 1 T lemon juice, 1 t milk, 1 t Old Bay. Made a pool around the fish and drizzled over. For a fairly simple meal, it looked and tasted out of this world.

62 users found this review helpful
Reviewed On: Feb. 22, 2008
Oatmeal Peanut Butter Cookies
My husband's all time favorite. He calls them his PERFECT cookie. Have made 3 batches in the last 6 weeks! I add a cup of raisins and a cup of walnuts for his preference.

0 users found this review helpful
Reviewed On: Feb. 11, 2008
Black Bean Hummus
Excellent source of protein and good oil for kids.I made this for myself and my daycare kids all asked for some. It doesn't look appealing, so I was surprised. I was even more surprised when it became a staple request - for breakfast! And snack. It is actually part of our regular breakfast menu, served with whole wheat bread for dipping. They LOVE it! I do too.

1 user found this review helpful
Reviewed On: Apr. 26, 2007
 
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