Pooter61 Profile - Allrecipes.com (10115760)

Pooter61


Pooter61
 
Living In: Canton, Michigan, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Gardening, Reading Books, Wine Tasting
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About this Cook
I'm married and have a 21 year old son who is away at college. I no longer work outside the home as I have a disability that hinders my getting around. I love to decorate my home. I make wreaths, floral arrangements, sew curtains and do many other crafts. I also like to plan our garden. I draw everything out to scale then research the plants that we like. My husband is wonderful enough to do most all the work himself. I make all the potted plants for our yard. I love to bake but my hips show it! LOL
My favorite things to cook
My favorite things to cook would be anything Mexican. Enchalidas, tacos, burritos, refried beans. All with a lot of cheese. That's my favorite food! I also like to cook homemade spaghetti sauce. When I was first married my husband used to tell me that his spaghetti sauce was better than mine. It was an ongoing competition. Now he admits that no one, not even he can make sauce as good as mine. LOL I also like to make lasagna. That is a family favorite.
My favorite family cooking traditions
Lasagna, meatballs with beefy mushroom sauce, beef stroganoff, swiss chicken, frittatas and breakfast for dinner!
My cooking triumphs
A sit down Christmas dinner for 30 people. Complete with ham, kielbasa and sour kraut, pierogi, potato casserole, yams, green bean casserole and salad. For dessert I made 8 trays of cookies, bar cookies, brownies, fudge and mini cheesecakes. I planned that meal for 2 months!
My cooking tragedies
I had my in-laws and my parents over for Mothers Day brunch. I followed the directions to the "T" for a crock pot western omlette bake. It came out so dry we had to choke it down with milk! I was mortified. Especially in front of my Mother in-law who is a typical little Polish lady who cooks like a professional!! Next time I will make sure to do a test run on any new dish I want to serve to guests!
Recipe Reviews 50 reviews
Creamy Cheesy Spinach Dip
I've been looking for an extra creamy spinach dip recipe without the artichokes. Finally I've found a great one. I like the fact that there is no mayo or sour cream in this recipe. The first time I made this it was really very good. The second time I spiced it up a bit. I made it as is but added pepper jack cheese and a little cayenne pepper. I also added more cheese than it called for. You can never have enough cheese!! My family raves over this recipe. One of the easiest and best recipes in my recipe box. I made in in about 40 minutes which is good for me as I am handicapped. Thanks missbrianna!

0 users found this review helpful
Reviewed On: Jul. 23, 2015
Restaurant-Style Potato Skins
I baked 6 potatoes in the oven the night before so they would be cool when I cut and scrapped the inside out. I saved the insides to make mashers tomorrow night. I didn't have a deep fryer so I poured about an inch of oil in a deep pot. Heated it up and started deep frying the skins. They smelled so good while I was cooking them. I drained them on paper towels. Shredded a mixture of Co-Jack and Sharp cheddar. Used that, bacon and some green onions. Placed them on a baking sheet and baked them till the cheese was melted and bubbly. They disappeared in 15 minutes. Great recipe!! Thanks!!!

0 users found this review helpful
Reviewed On: May 10, 2015
Never Enough Green Bean Casserole
I've never had green bean casserole with cheese in it before. So I'm making t my way. I mix one can of cream of mushroom soup with 3 tsp. Worcestershire sauce. I mix my green beans in with the mushroom sauce then place it in a 2.5 liter casserole dish. I buy a big can of the french fried onion rings and put them all over the top of my casserole. I bake it at 400 for about 40 minutes. Tasty every time.

1 user found this review helpful
Reviewed On: Dec. 11, 2014
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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