cook's profile


kris
 
Home Town: Ashtabula, Ohio, USA
Living In: Bristow, Oklahoma, USA
Member Since: Jun. 2008
Cooking Level: Expert
Cooking Interests:
Hobbies: Hiking/Camping, Biking, Reading Books, Charity Work
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Danny's OU birthday cake
Tiramisu Layer Cake for Bonnie
Chelsea's Birthday Cake
About this Cook
Married mother of 2, step-mother of 3. Physician Assistant, marathon runner, voracious reader.
My favorite things to cook
"Traditional" Sunday dinners. Breads, rolls, cookies, pies.
My favorite family cooking traditions
I was raised in the north and married a southern boy. It has taken 25 years to meld our heritages, but now I can fix a mean okra dish and he can appreciate some of the Italian flavor I grew up enjoying.
My cooking triumphs
I love it when my sons' friends come over to eat! (They are in high school and college.) I have baked cookies every Saturday for years. Seriously. Sometimes, their friends will come by even when the boys aren't home, just for something to eat...the deal we've made is that in return, they can rake my leaves when I am an old lady!
My cooking tragedies
When I was first learning to make a pie crust, I bought a big bag of flour and a big can of shortening. My husband kept the kids outside while I "practiced". Hours later, I had finally figured it out, and the kids never had to witness my numerous tantrums!
Recipe Reviews 13 reviews
Spicy Shrimp and Grits
Followed the recipe, except I didn't add any salt, and I sprinkled the shrimp mixture with some creole seasoning as it cooked. Served it separately, rather than as a casserole, and it was wonderful!

5 users found this review helpful
Reviewed On: Mar. 19, 2012
Tofu and Veggies in Peanut Sauce
Omigosh! The ony change I made was to omit the molasses and sub Chinese rice wine for the vinegar. Pre-browned the tofu, stir fried it with the veggies, and served on brown rice topped with a little of the peanut sauce. This will be a definite repeat!

2 users found this review helpful
Reviewed On: Nov. 19, 2011
Sausage Egg Casserole
Left out the mushrooms (by request) when I made this for my husband's office brunch. Followed the recipe, otherwise, to a T. It was perfect! Everyone loved it and several have requested the recipe. I usually make a strata for this bunch, but wanted tp try something different, and this will be my go-to from now on!

2 users found this review helpful
Reviewed On: Oct. 14, 2011
 
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Cooking Level: Expert
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