Jeanie Profile - (10306482)

cook's profile


Home Town: Provo, Utah, USA
Living In: Seattle, Washington, USA
Member Since: Mar. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Healthy, Vegetarian, Dessert
Hobbies: Scrapbooking, Sewing, Hiking/Camping, Camping, Biking, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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About this Cook
Graphic Designer and at-home mommy to baby Jewell. I live in Seattle with my husband, who is in film school. I love rock climbing, swimming, running, yoga, cycling and dancing.
My favorite things to cook
Cookies, curries, BBQ, lasagna and pasta, quick breads, muffins, puddings and custards.
My favorite family cooking traditions
My mother-in-laws famous "apple fritters" for breakfast and homemade individual pizzas at Christmas.
My cooking triumphs
Everyone who tries my chocolate chip cookies wants the recipe and I'm very often told they are the best cookies they've ever had.
My cooking tragedies
In college I tried to fit too many beans in a crockpot. Instead of getting refried beans I ended up with half-cooked pinto beans stinking up my apartment for two days (and some unhappy roommates).
Recipe Reviews 15 reviews
Chef John's Hot Spinach Artichoke Dip
I did love this, but to me it barely made 5 stars because following the recipe exactly leads to a "dip" that is just not creamy enough. I hate all store-bought jarred Alfredo sauces, almost anything involving mayo, and don't like too much of a sour cream flavor. Because this recipe eliminated those, it sounded like the perfect option. However, I cheated and added about 1/4 cup sour cream because it was just too thick. It was absolutely perfect that way (still very thick), but only if you don't plan on using chips to dip (they would break easily). I spooned the dip onto toasted baguette slices and it was awesome. I highly recommend serving it in a crock pot on low or warm heat to keep it continually warm, because as soon as it isn't piping hot, it loses its awesome texture and flare. I served it in a casserole dish, which was nice in order to get a nice brown top in the oven, but next time I'm going to try a crock pot to keep it toasty.

24 users found this review helpful
Reviewed On: Dec. 31, 2012
Jacky's Fruit and Yogurt Muffins
This recipe is so simple, but so good. I don't like to review recipes when I modify them, but I don't think my changes affected what matters. I used 1 cup of plain Greek yogurt, which mean I also had to add milk to make it moist enough. The 4 tablespoons of butter give it a fabulous outer texture without adding too much fat. I also used evaporated cane sugar instead of refined sugar, and added a dash of salt. So moist and perfect. This will be my go-to recipe for blueberry muffins.

7 users found this review helpful
Reviewed On: Dec. 3, 2012
Sweet Corn Bread
This is my favorite cornbread recipe ever. The texture is just wonderful (nice and crusty on the top), and it is so insanely moist inside. It's so much healthier then recipes that rely on lots of butter or shortening (and tastes much better because of it). The key is not to overmix when you add the wet and dry. The batter will look super thick...too thick...when you add it to the pan. But it comes out perfect. And no alterations to the recipe to make it a 5 star.

26 users found this review helpful
Reviewed On: Nov. 11, 2012

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