KittLttl Profile - (10115641)

cook's profile


Home Town: St. Joseph, Missouri, USA
Living In:
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Healthy, Vegetarian, Dessert
Hobbies: Knitting, Gardening, Hiking/Camping, Reading Books
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To Die For Blueberry Muffins
To Die For Blueberry Muffins
Rolled Buttercream Fondant
Cream cheese Brownies
About this Cook
I love cooking for different people, including my husband who likes everything, my 9-month-old daughter who is just beginning to experiment with finger food, my mom who is gluten-free, and my labrador, Jessie.
My favorite things to cook
homemade granola, all types of chili (crockpot vegetarian, beef, and white chicken chili), rustic apple tart, pizza and calzones with homemade dough, runzas, and anything with chocolate in it (truffles, cookies, brownies)
My favorite family cooking traditions
oyster stuffing on Thanksgiving, "Chappell Family Snack Night" with popcorn and pop, blueberry muffins before Sunday church, fabulous birthday cakes of all types and shapes
My cooking triumphs
Cooking my first Christmas dinner - a huge turkey and stuffing - for Christmas 2007, all while keeping my baby entertained!
My cooking tragedies
A blackened, burned, bad-tasting concoction that I made in the crockpot while we were at work! I thought it was awful but my husband said, "I actually LIKE the burnt taste!" I think he was just being nice.
Recipe Reviews 18 reviews
Sweet Corn Cake
I have been making Sweet Corn Tomalito from this site for a long time, but finally tried this recipe -- my husband & I both liked this one better! It was very moist, sweet & had a great texture. For my own preference, I think I will use less corn next time. I also used 1 cup of cream-style corn instead of the water, and cut the butter in half.

0 users found this review helpful
Reviewed On: Jan. 29, 2010
Slow Cooker Carnitas
My husband requested carnitas, so I used this recipe - he gave it five stars and said it was the best dinner he's had in a long time. Since I was cooking for only one person, I did not want to purchase a huge pork shoulder - I just used a 2 lb. pork ribeye. Doubled all spices, used minced garlic instead of garlic powder, left out cinnamon. Before seasoning, I cut the pork ribeye into two equal pieces and seasoned each separately to speed cooking time and enhance the flavor of the spices. Turned meat after 1.5 hours, shredded after 3.5 hours. Placed meat on a baking sheet with juices from slow cooker, baked at 400 degrees for 20 mins. as suggested by another reviewer. Served with Mexi-corn, Spanish Rice and greens as a huge entree salad.

1 user found this review helpful
Reviewed On: Feb. 23, 2009
Cottage Cheese Chicken Enchiladas
These were fabulous. We had four adults and a toddler, and everyone enjoyed these. I made 6 of the enchiladas with shredded chicken as the recipe states, and then 6 of the enchiladas were filled with spinach filling. I just sauteed the garlic and onions in the oil, added the chilies and taco seasoning, and then split all of this between two bowls -- one containing thawed/drained frozen spinach, and one containing shredded chicken. I also just mixed the shredded cheese, cottage cheese and sour cream right in with the chicken and spinach to save time when filling. I thought this was a very easy and filling recipe.

1 user found this review helpful
Reviewed On: Jan. 6, 2009
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I love experimenting new recipes and I like to… MORE

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