midwestmomdotcom Profile - Allrecipes.com (10199091)

cook's profile


Home Town: Ohio, USA
Living In: Ohio, USA
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Indian, Italian, Southern, Low Carb, Dessert, Quick & Easy
Hobbies: Gardening, Photography, Reading Books, Wine Tasting
Recipe Box 0 recipes
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About this Cook
I'm a wife, mother of two little ones, step-mom to two young adults, a full-time 18 year veteran cop & lifelong foodie! I grew up in a military family & spent my early childhood in the sunshine of Hawaii eating fresh coconut, pineapple & mango - along with li hing mui & dried squid among other local delicacies. I moved to Ohio in the 70's, spent a couple of years in L.A. (Lower Alabama) and have lived in Ohio all my adult life. I started cooking as a teenager when my mom went to work. At 14 I was responsible for the family dinner several nights a week. It was great training & I enjoyed it. Both my grandmas were great cooks and each side of the family held large dinners every week & on holidays. Those are some of my favorite childhood memories.
My favorite things to cook
Holiday and special occasion meals. My own recipes - Chicken noodle soup, pepper steak, soup beans w/ ham, beef stroganoff, scratch mac & cheese, french toast, cakes & cookies w/ homemade buttercream icing, from-scratch brownies.
My favorite family cooking traditions
Large holiday meals complete with many dessert choices! Eating something in a restaurant that is just good but not great, and then making it a great recipe in my own kitchen.
My cooking triumphs
Anything I make that my husband likes, because he's like "Mikey" and hates everything. However, he loves most of what I make. My chicken noodle soup is my own recipe & is always a hit. Whenever people ask for a recipe that is all or mostly my own ideas, that's a triumph!
My cooking tragedies
Banana nut brick (forgot to add the baking powder), a sugarless pecan pie (overlooked the sugar on the recipe card), crock-pot chicken & starch-ball (supposed to be chicken & noodles I thought I'd save a step & cook the noodles w/ the chicken). All these were done in my early days of cooking. More recently I attempted to make a filled birthday cake with a cooked icing...don't know what went wrong but the icing seized up & the cake ended up looking like an earthquake scene. I bought one at the store for the party.
Recipe Reviews 9 reviews
Baked Pork Chops II
Made these for New Year's dinner and they were PERFECT!! I made 16 thick chops for 9 people and only had 4 remaining - they were such a hit...very flavorful & extremely tender. I took the advice of reviewers and added poultry seasoning, thyme, mixed up salt, diced onion & green pepper to the sauce. I browned them in a roasting pan on the stove top & finished them in the oven. The alotted cooking time was perfect as written in the recipe. WOW what a great pork chop!! Everyone requested the recipe & cleaned their plates...little old ladies went back for seconds. These chops go great with the sauerkraut casserole recipe on this site.

4 users found this review helpful
Reviewed On: Jan. 4, 2010
Sauerkraut Casserole
I've been making this recipe for years. The only difference is it calls for a 14 oz. CAN of diced tomatoes, undrained. I do slightly drain the kraut - otherwise it's too wet. It's fantastic with thick sliced applewood smoked bacon. I mix in about half of the bacon & use the rest to layer on top, which results in a nicely crisped top. Baking in a large, shallow, uncovered casserole is important to get the correct texture. It comes out salty/sweet/sour & silky from the bacon fat. I have never cut back the sugar because the dish is not supposed to be "sour". I love the sweetness! My hubby will eat this even though he won't go near regular kraut. It is a perfect accompaniment to a salty ham or any pork dish. It goes well with southern dishes like black-eyed peas, greens, cornbread, etc. I make it every year for New Year's dinner. It's always well received by guests, even those who claim to not like sauerkraut!

0 users found this review helpful
Reviewed On: Jan. 1, 2009
Brown Sugar Sauce
Made this for the first time today to go with DIGGETYDOG's fantastic, raisinless "Bread Pudding II" recipe on this site...it was the perfect accompaniment! I followed the cooking directions exactly with no problems & terrific results. But I changed some of the ingredients, partly based on some of the other reviewers' suggestions and partly improvising. I made this with demerara sugar, which worked great. I used 3/4 cup water & 1/4 cup cream, added 2 Tblsp. maple syrup, and when the heat was off just before serving I stirred in about 1/2 Tblsp. butter to make the sauce silkier & butterier. It was absolutely awesome! It was the perfect consistency - glossy & silky and it coated the spoon. The sauce is just as good cold over ice cream as it was hot over bread pudding. The flavor is kind of like a cross between caramel & butterscotch - very tasty! It completely blows bottled sauces off the map, and it's so easy and quick to make, I'll never again buy ice cream sauce! I could eat this sauce like soup. It was very, very good! Thank you for sharing this wonderful recipe!

2 users found this review helpful
Reviewed On: Jan. 1, 2009

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