Auntie T Profile - Allrecipes.com (10206060)

Auntie T


Auntie T
 
Home Town: Mid-Michigan, Michigan, USA
Living In: West Michigan, Michigan, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests:
Hobbies:
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About this Cook
My favorite things to cook
I love to experiment with Slow Cooker recipes as well as Quick & Easy Healthy recipes for our family of young children. I like to take traditional comfort foods from my youth and switch them up to make them my own.
My cooking triumphs
Slow Cooker Mac & Cheese that young and old ALL enjoy! Whenever my Mom & Dad ask for the recipe, I KNOW I have a winner!
Recipe Reviews 5 reviews
Herb, Garlic and Bacon Pork Loin
PERFECT in every way! I only had dried herbs and it was still amazing! I only needed about 2 cups chicken stock, 10 slices bacon, 1/2 Tbsp. dried rosemary, 1/2 Tbsp dried oregano, 1 Tbsp. dried thyme, 1 Tbsp dried basil, 1/2 Tbsp. dried sage and 1 Tbsp. minced garlic from a jar. I froze about 1/2 of it and it tasted great reheated too. I did brush it w/2 Tbsp of olive oil and seared it first, and then rubbed the herbs on the roast instead of mixing them w/the chicken stock. Then I draped the 10 slices of low sodium bacon horizontally over the roast. I used 3 baseball size sweet onions instead of pearl onions, and didn't add them until probably the last 30 minutes. The timing on this recipe was perfect for me as well. It was about 145 or 150 degrees when I pulled it out and rested it under a loose tent of aluminum foil until it reached 160 degrees (about 10 minutes). I had to put the onions back in to cook more while the meat rested. To the pan juices and onions, I added 1 cup of riesling wine, 1 tbsp cold butter and simmered it on the stove for about 15-20 minutes. It was an amazing sauce to pour over the roast and saved well for leftovers too. I would be proud to serve this to company or for the holidays. THANKS AGAIN!!!

9 users found this review helpful
Reviewed On: Jan. 23, 2010
Spinach and Mushroom Salad
Great recipe! Easy to make and tasted like a gourmet salad. Hubby and I loved it! I cheated and used the packaged real bacon pieces, but I did warm them in some olive oil w/the mushrooms, some minced garlic and 4 chopped green onions. I also used Splenda instead of the white sugar in the dressing, and only used the egg whites on the salads, and it still turned out great. Thanks for a new favorite salad!

3 users found this review helpful
Reviewed On: Jan. 16, 2010
Pecan Pie Bars I
ADDICTIVE!! We couldn't stop eating this at our Christmas party. I tried to make them "a little" healthier without altering the taste though. I also made them in a 9x13 so I scaled back the recipe for 24 servings vs. 36. I sprayed the pan w/olive oil spray. My alterations were that I used 1/2 Splenda Brown Sugar and 1/2 Splenda for baking, instead of all white sugar. I also used 1/2 butter and 1/2 margarine in the crust and only butter in the filling. I also found "light" light corn syrup that had 33% less calories so I used that instead. I also used about 3 cups of chopped pecans for the 24 servings. They only took 20-25 min. to bake. They were PERFECT and will definitely be on my list to make again next year! THANK YOU!

3 users found this review helpful
Reviewed On: Jan. 15, 2010
 
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