MisBeccaLee Profile - Allrecipes.com (10096674)

cook's profile

MisBeccaLee


MisBeccaLee
 
Home Town: Slidell, Louisiana, USA
Living In: Portage, Pennsylvania, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Southern, Healthy, Vegetarian, Kids, Quick & Easy
Hobbies: Camping, Fishing, Reading Books, Music
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just something pretty
Bread
tuna birds
About this Cook
I am a stay at home mother of 3, all of whom are under the age of 6. I am not really all that good at cooking but I do love it. I am on a budget so I like recipes that will stretch a dollar. I will be going to school to be a nutritionist when things around here aren't so crazy.
My favorite things to cook
I like to cook traditional dishes i grew up with like meatloaf, red beans and rice, spaghetti and meatballs, cornbread.... but healthier. I substitute ground turkey for ground beef, wheat flour instead of white, egg whites for whole eggs, olive oil instead of veg oil, puree for roux, bake instead of fry,etc. To up the nutritional value i often add a little V-8 in tomato sauces and tofu or soy milk into smoothies.
My favorite family cooking traditions
My mom isn't really all that into cooking (sorry mom but fish sticks and kraft macaroni doesn't count). My first real cooking was taught to me by my grandfather(papaw). We stayed with him and my grandmother over the summers and he would let me help make pancakes with blueberries. He showed me how to flip them when the bubbles on top started to break and even when they came out less than perfect (burnt on the outside gooey in the middle) he always ate them and never complained.
My cooking triumphs
I just stared making some pretty good bread. I never realized how many different and unique kinds of bread there are out there. Wheat, egg, French, rye, quick, soon i hope to try my hand at sourdough. I make pizza from scratch every Friday and usually have French bread or rolls with dinner every night.
My cooking tragedies
So far I haven't made anything inedible but thats not saying much because I love to eat just as much as I love to cook. However, the other day I made cookies and right before I took them out of the oven I realized that I didn't have a cooling rack so I grabbed a clean dish towel, laid it out and spatulaed the cookies onto it. They looked beautiful and I thought I got away with making some really nice cookies( a first for me) until I picked one up...and the whole towel came with it. The cookies had somehow fused themselves with the towel. Well long story short my kids didn't mind eating cookies with fuzzy bottoms.
Recipe Reviews 4 reviews
Cookie Balls
I made this for a cookie exchange last week and have been getting requests for it since. I used chocolate almond bark for the coating not vanilla and different cookies are fun to try like nutter butters or mint oreos. The easiest way melt the chocolate is a double boiler. Instead of crushing and mixing by hand I threw the cookies into the food processer and pulsed them until they were crumbs and then threw in the cream cheese and pulsed it till it formed a ball. Obviously if you pulsed it less it will be more of a chunky texture, which you may like. And last but not least, try to refrigerate the cookie/creamcheese mixture as much as possible because it becomes hard to work with when warm.

11 users found this review helpful
Reviewed On: Dec. 18, 2008
Butternut Squash Fries
I could cry these are so good. My first experience with butternut squash and im hooked. I had no idea it would be so sweet and rich tasting. Thanks for the non-intimidating recipe!

79 users found this review helpful
Reviewed On: Oct. 2, 2008
Tofu Lasagna
Believe it or not my husband recommended a 5star rating and he doesnt like tofu(really he doesnt like anything not "meat and potatoes"). I added a little more seasoning (garlic and onion powder) and it turned out great. Ill use tofu in my lasagnas from now on.

10 users found this review helpful
Reviewed On: Oct. 24, 2007
 
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