MandaKate Profile - (10234084)

cook's profile


Home Town:
Living In: Alexandria, Kentucky, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian
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About this Cook
I live in Northern KY with my husband of 6 years and two daughters. I just recently became a stay at home mom, so I am really enjoying the chance to do some great home-cooking for my family.
My favorite things to cook
I love baking cheesecakes for special family occassions. They're always a hit! I love to make mexican and italian dishes, as well as changing up old family recipes to make them even better.
Recipe Reviews 3 reviews
Chicken Pasta Primavera
Great recipe! What a delicious way to eat your fresh veggies. This dish was appealing to the eyes with all of the beautiful colors as well as flavorful. I made a few slight changes - added a small sliced onion, one small can of tomato sauce and some italian seasong. I ommitted the oil and just used butter to sauté the chicken, as well as added a little salt, pepper and italian seasonings. Served over penne rigate. Mmmm....left overs tomorrow!

2 users found this review helpful
Reviewed On: Nov. 3, 2009
White Chocolate Raspberry Cheesecake
I won grand prize at our parish festival last summer with this recipe. It's absolutely to die for! I use raspberry preserves instead of fresh raspberries. Saves a lot of time!

1 user found this review helpful
Reviewed On: Jun. 23, 2009
Marbled Pumpkin Cheesecake
One word: FABULOUS! This was my first cheesecake ever and it turned out perfectly. I really did my research before I started and it paid off. The changes I made: added 1/2 tsp. of pumpkin pie spice, doubled the crust using half ginger bread snaps and half graham cracker crumbs, and preparing the batter before the crust and allowing it to chill in the fridge before swirling. Also, I put it in a water bath while baking and after 40 minutes at 350, I shut off the oven and let the cheesecake rest for the last 15 minutes. No cracks at all! Everyone at Thanksgiving said it was too pretty to cut, but tasted just as good as it looked.

5 users found this review helpful
Reviewed On: Nov. 26, 2007

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