Holiday Baker Profile - (10115384)

Holiday Baker

Holiday Baker
Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music
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Blog...  5 posts
Oct. 18, 2013 10:38 pm 
Updated: Mar. 13, 2015 7:38 pm
I was recently given the opportunity to learn about cooking with sausage, in a variety of flavors such as mild, sweet, hot flavors, encased and ground. Cooking sausage products has been relatively foreign to me. If I did cook pork it was the rare occasion of bacon with breakfast, which… MORE
Bowties with Italian Sausage in a Basil Cream Sauce.
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Johnsonville One-Pan Italian.
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Easy Sausage Pizza by Johnsonville.
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Johnsonville Italian Sausage and Pepper Medley.
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Images (4)
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From The Blog:  Blogs By: Holiday Baker
Linda (LMT) Personal Recipe - Chocolate or Vanilla Cut Out Cookies
Manella's Chocolate Chip Oatmeal Coconut Cookies
About this Cook
I have been a member with a profile since 2007, but was scoping the site many years before that printing recipes. It was a life saver in college and continues to be well used today, as my eating habits change. I graduated from the University of Michigan with a B.A. degree. I also received a certification in Culinary Arts & Baking and Pastry making, from a local community college, to fullfill a long lived interest.
My favorite things to cook
Overall, I just really enjoy trying new recipes. I have been interested in both healthier cooking and baking lately, testing blended smoothies, soups, healthier versions of site recipes, consuming more varieties of fresh produce, and baking with whole grains.
My favorite family cooking traditions
We had quite a few growing up. Too many to mention. Now, I enjoy finding new recipes, to make each year, to take to holiday parties. I have a few recipe boxes, one which is just for holidays, which keeps expanding. That is when I spend the time making a layered cake, cheesecake, cookies, or just a new fun holiday recipe sweet or savory. I save them during the year as I find them.
My cooking triumphs
As a child it was baking and decorating dozens of Christmas cookies, each year, at my grandmas. Currently, it is all my ever growing knowledge in cooking and baking and becoming an Allrecipes Allstar. Here is a video I was a part of, one year, for Kahlua and
My cooking tragedies
I am sure we have all had a few, that's how we learn. My biggest kitchen dissasters were having a glass dish explode in the oven and using a broiler for the first time and catching the vegetables on fire. I have learned, don't ever leave the broiler when it's on.
Recipe Reviews 1778 reviews
Instant Chocolate Hard Shell
YUM, I tried a peanut butter version of this from Pinterest and misplaced the recipe. I had to try this one when I found it. I made 1/4 of the recipe or about 4 servings. So, the full recipe is about half the servings suggested. That amount was equivalent to 1/2 cup choc chips and 2 Tblsp + 1 1/2 tsp of coconut oil. I used Ghiradelli mini choc chips, from the freezer, and it took 1 minute to melt stirring half way through. I tried it on top of Edys 1/2 the fat vanilla bean ice cream. It set up very quickly. It doesnt crack, but it does solidify. I cant imagine why anyone would buy the stuff in a bottle with the ease and taste of this. Edit Note: I didn't store it at room temperature as suggested. I put it in the fridge. To re-melt it, I put it back in the microwave for 1 minute stirring half way through. As it wasn't as warm as when just made it did actually crack into a few pieces, after it set for a minute or so, if that is desired.

2 users found this review helpful
Reviewed On: Jul. 21, 2015
Garbanzo Tomato Pasta Soup
I didnt much care for this. I found it quite bland. It was also extremely salty despite using low-sodium ingredients. I am not sure what else to add at this point. I will see how it is tomorrow. Sometimes some recipes are better the next day. I hope that is the case here.

0 users found this review helpful
Reviewed On: Jul. 18, 2015
Turkey Salisbury Steak
This turned out quite a bit better than expected. My only changes were cutting the black pepper in half and using reduced sodium soup and gravy mix. When I measured the gravy mix I found the smaller packets now are basically the full 3 Tblsp., so no need to measure. I would definitely use a large sheet pan with sides and line it with foil before spraying with cooking spray. I believe at the end it meant to pour all of the gravy over the patties so that is what I did. Mine needed an extra 15-20 minutes of cook time total in the baking process. I didn't precisely measure the additional cooking time, but baked them until a thermometer hit 165 degrees. I gave them a 4 instead of a 5 because I found them a tad too bread crumb heavy. Although, it seems less so the next day. I would like to try the recipe again with 3/4 of a cup of bread crumbs to see the difference, without altering the texture too much. ty

0 users found this review helpful
Reviewed On: Jul. 17, 2015
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