Bagx8 Profile - (10050165)

cook's profile


Home Town: Door County, Wisconsin, USA
Living In: Nevada, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music
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About this Cook
Planning menus, finding recipes and feeding my family for less are challenges I enjoy. We also avidly stockpile for after that next baby when nobody feels like heading to the store!
My favorite things to cook
I love pie...eating it, baking it, serving it, and even just looking at it! I also love the old-fashioned meat and potatoes type cooking.
My favorite family cooking traditions
Cooking with my children is definitely a high point.
My cooking triumphs
The past seven years of my marriage.
My cooking tragedies
The first seven years of my marriage.
Recipe Reviews 25 reviews
Roast Sticky Chicken-Rotisserie Style
This is our standard for roast chicken now. It is delicious! I enjoy that I can do all the work when my energy levels are still up, and I don't have to be working hard around dinner time. I usually brine the chicken overnight in salt water and season it right before roasting. I have a low rack that fits my roasting pan, and it works beautifully. Sometimes I'll throw red potatoes and carrots in the pan. The drippings make an excellent gravy thickened in a roux. We use the extra chicken for many things, and always make stock out of the bones--a delicious stock. Thanks for a great recipe, a definite keeper!

1 user found this review helpful
Reviewed On: Jul. 30, 2011
This is an awesome recipe! We made it for our Christmas buffet. I didn't have a lime so I used two tablespoons of bottled lime juice instead. Thanks for this great recipe.

7 users found this review helpful
Reviewed On: Dec. 24, 2010
Pumpkin Gingerbread
This is fantastic! I already have a go-to pumpkin bread recipe, and most others don't measure up, but this...this is wonderful! Moist, fragrant, evoking that I'm-eight-again Christmas feeling. I followed the recipe pretty closely, but we can't use all-purpose flour because my daughter has a barley allergy (read the packaging), so we used our own home-ground wheat. She is also allergic to corn, so we can't use baking powder (contains corn starch), so we replaced it with half as much cream of tartar. Also, I only put two cups of sugar in, and didn't have enough white, so used 1/2 cup of brown--it was plenty sweet for us. Finally, because I didn't want to wait the whole hour, I used giant muffin tins and made twelve big-uns, baked at 325 for 30 minutes to absolute dreamy perfection. Can you see me drooling?

2 users found this review helpful
Reviewed On: Nov. 9, 2010
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Cooking Level: Expert
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