Marsha Profile - (10070154)

cook's profile


Home Town: Rolling Meadows, Illinois, USA
Living In: Sheboygan, Wisconsin, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Needlepoint, Gardening, Boating, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing
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Marsha at Kristen's wedding.
About this Cook
I've been married for nearly 31 years. We have 2 children, a daughter who is a graduate of UW Eau Claire with a BS in nursing. She was married in August 2009 and is now working on her master's degree at UW Milwaukee while working full time at a local hospital. Our son is 19 and a sophmore at UW Oshkosh. He is studying business. I've been a nurse for over 28 years and have worked in a variety of nursing positions including ICU, Cardiac, Geriatrics, Home Health Care, and now at a BioLife Plasma Services. My husband retired after 35 years on the Sheboygan Police Department is currently the Deputy Chief at the Police Department. He is now working part time as a sherrif in another county and loves his new job. I love to travel and spend quality family time. My husband and I took a trip to Hawaii in June in celebration of our 30th anniversary. January of 2009 we took off for 8 glorious days in St. Thomas in celebration of his retirement. It was 86 degrees the middle of winter!!!
My favorite things to cook
We love casseroles. I'm always looking for a new and exciting casserole to try. Or we also like a good slow cooker recipe. We are great soup eaters too, so a good soup recipe is always a nice standby. I also enjoy baking and have been trying more low fat and low sugar recipes. There isn't too much I don't like.
My favorite family cooking traditions
On Christmas, we all get together and share our favorite appetizer recipes. We always manage to come up with some good new foods, but there are always the old stand-bys that everyone wants from year to year.
My cooking triumphs
Finally learned to make homemade bread! I've been experimenting with cheesecake recipes, too.
My cooking tragedies
One time I tried a new chicken casserole for dinner. When I lifted it out of the oven, the glass bottom of the pan popped out and all the food ended up on the floor, thankfully not on my bare feet!
Recipe Reviews 41 reviews
Pretzel Salad
This is a very delicious salad/dessert. The problem with it is that the pretzel crust always gets soggy the second day and makes it unappetizing. A friend of mine brought her version to a pot luck and she had inverted the ingredients...jello first, cream cheese second, and pretzels last. It was still just as beautiful and good tasting and the pretzels didn't get soggy! I thought you may want to try it and see what you think. I'll always do it upside down now!

33 users found this review helpful
Reviewed On: Nov. 12, 2012
Yummy Sweet Potato Casserole
I make this every Thanksgiving and Christmas. I like the idea of baking the potatoes rather than peeling and boiling them, so I'll try that. My kids are grown and out of the house but still request this dish every holiday. My daughter makes it now for her family. Since the kids were little, they demanded this dish saying it was like eating dessert! If you haven't tried it, you are going to LOVE it!

3 users found this review helpful
Reviewed On: Nov. 10, 2012
Marcia's Famous Sticky Buns
This is a fabulous recipe! I have been making it for 34 years...ever since I moved to Wisconsin. We call it "Monkey Bread" up here. I don't understand how anyone could have a flop as I have never had one and it's so darn easy! Make sure you use enough melted butter. I do a couple things differently but I don't think it should make too much of a difference. I use 18 Rhodes frozen rolls. I think cutting them in half is a good idea as the rolls can be quiet large and messy to eat...but that's the fun of it. I spray plastic wrap with Pam and cover the rolls over night. I never refriderate them...I don't see how they would rise that way. In the morning I have a beautiful, over-flowing bundt pan. Bake, and viola, perfection! I do suggest covering the pan with foil the last half of baking as the outer rolls get more dried out. Definitely use a large plate as the nut mixture accumulates on the bottom of the pan and then slides down the sides once the pan is inverted. This is a tradition on Christmas/Easter morning and a hit every single time.

18 users found this review helpful
Reviewed On: Mar. 4, 2012

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