Shelli S. Profile - Allrecipes.com (10332270)

cook's profile

Shelli S.


Shelli S.
 
Home Town: Chinook, Montana, USA
Living In: Havre, Montana, USA
Member Since: Apr. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican
Hobbies: Scrapbooking, Sewing, Hiking/Camping, Boating, Walking, Photography, Reading Books, Music
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Me & My Hubby
About this Cook
I grew up watching and helping my grandma bake and cook. She taught me how to make homemade dishes like meatloaf, vegetable beef soup, roast beef, mashed potatoes etc. I love to cook and bake, and I make a home cooked meal most nights for my family. I also make lunch for my husband every day when he's working in town. I know, it's a very Betty Crocker of me, but I must admit to the occasional take out pizza or meal out.
My favorite things to cook
I love to bake...cookies, brownies, cup cakes, pies, yummm. I love to eat them too, so I like to give them away or freeze them before I have too many.
Recipe Reviews 7 reviews
Skiers' French Toast
I thought this recipe was fabubous! I loved the syrup! However, I did make a few modifications. I added 1 tsp. each of cinnamon and nutmeg. I sprayed the bottome of a glass 9"x13" pan w/cooking spray. I let the syrup mixture come to a boil before I poured it into the pan. I layered sliced french bread, crust on, over the syrup and then poured the milk egg mixture over that. I let it sit covered overnight in the fridge. The next morning, I placed the glass pan containing the french toast into a metal pan filled with 1/2" of water. I baked it in the oven, covered, for 30 min. I then uncovered the dish and baked it for an additional 20 min. It came out fantastic! The caramel syrup didn't stick to the pan at all and the bread was lightly toasted on top. This is one of my favorite new recipies and I know I'll make it again and again.

24 users found this review helpful
Reviewed On: Dec. 29, 2008
Chocolate Chip Cookie Bars
This recipe was okay. I liked the fact that it called for ingredients I always have on hand and it was fast and easy. However, the bars lacked flavor. My husband flat out said they were NOT good. They're not the best cookie bars I've ever made. I wouldn't recommend this recipe based on flavor, but they were fast and easy! Also, FYI, the recipe doesn't need the egg other reviewers added. The mixture is supposed to be crumbly-the butter adds fat and oil for moisture-so you can press it in the pan like the recipe says. These are bars, not cookies, so the mix doesn't need to be cookie dough consistency.

1 user found this review helpful
Reviewed On: Dec. 17, 2008
Ultimate Twice Baked Potatoes
I make these all the time! I've used a couple short cuts to save time. First, I "bake" them in the microwave for the first bake, that really cuts down on bake time. It only takes about 10 min. to cook 4 baking potatos instead of an hour. I let the oven pre-heat while the potatos are "baking." It's important to use a potholder when handling the hot potatos. Since the skin comes out a little softer when prepared in the microwave, it's important to leave a good 1/4" skin when scooping out the insides. Second, I buy pre-cooked bacon. I follow the rest of the directions for mixing the filling and bake the second time in the oven. They always come out perfect. My kids actually prefer them cooked in the micro first because the skin isn't quite so tough. I hope this helps some time savy cooks save some time!

3 users found this review helpful
Reviewed On: Nov. 11, 2008
 
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