mickdee Profile - Allrecipes.com (10435308)

mickdee


mickdee
 
Home Town: Pennsylvania, USA
Living In: Michigan, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Healthy, Vegetarian, Quick & Easy, Gourmet
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Blog...  8 posts
 
Aug. 11, 2013 9:38 am 
Updated: Sep. 20, 2013 5:37 pm
2013 Mini-MI Gathering!!! Brighton, MI Friday, October 11th Cocktail Gathering & Dinner   Saturday, October 12th Luncheon Join us for one or both! Brighton is a delightful little town, especially in the fall, with easy access just off Routes 23 and I96. Check out their website to view a… MORE
 
 
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From The Blog:  Tales from Granite Island!
Cooking is like golf
THE Bird!
Key Lime Cheesecake
Fudge Truffle Cheesecake
  
White Chocolate Raspberry Cheesecake
Irish Steak
Scotcharoos
Great Pimento Cheese
Cordon Bleu Rollups with Honey Mustard Wine sauce
About this Cook
We spend half the year in Naples, FL enjoying the sun, so I feel blessed to be able to do two of my favorite loves all year; golfing & grilling. I love entertaining and planning get-togethers for friends. It's fun to come up with a theme for the evening and develop a menu around it.
My favorite things to cook
Since grilling is my favorite way to cook, I enjoy finding different marinades & sauces and interesting side dishes to keep things interesting. In the fall I enjoy spending a Sunday in the kitchen making a pot of something hearty and comforting. I don't bake much but enjoy a flour-fest in the kitchen once in a while!
My favorite family cooking traditions
Traditions have changed over the years with the "kids" and with all the juggling of family visits and big meals, I would have to say brunch is now my favorite meal to make. It makes for a relaxed morning/afternoon and no one has to rush to split their time with other family members! A full tummy and a Bloody Mary makes for a nice nap before more festivities begin!
My cooking triumphs
Any meal the family says out loud they like is a triumph in my book! Recently, I have enjoyed mastering different kinds of cheesecakes. It's an elegant and rich dessert that can be made into any imaginable flavor!!!
My cooking tragedies
I'm famous for leaving something in the oven or grill. Mashed Potatoes or grilled corn for dessert anyone?!? ;)
Recipe Reviews 267 reviews
White Peach Sangria
Loved, loved loved this! Had a party and served both this and Sangria a la Las Vegas. If you are looking for inexpensive serving containers for sangria, Anchor Hocking has 3 sizes of glass jars from about 2 quarts to 2.5 gallons. I bought (2) 2.5 gallon containers. It's nice because it allows to ladle out some fruit in each cup as apposed to spigot beverage servers. It also allows you to store the whole jar in the fridge overnight and you don't have to fuss when you want to serve. I found white organic peaches at Whole Foods and let them ripen a couple days; they were perfect and so pretty. The green and red grapes added a nice touch. I loved the fact this has a peach vodka rather than a sweet liquor and I didn't even add any of the sugar. I did, however, add some lemon lime sparkling water to dilute it a bit. In the ice bucket, I added cubes I froze with lemons & lime wedges in mini muffin cups. Party City has long appetizer forks that were nice to put in the glasses as a stirrer so people can munch on the fruit. I have also made these in small batches to have on hand for tumblers on the boat. It's a great, refreshing summer cocktail everyone seems to enjoy! Thank you for sharing!

2 users found this review helpful
Reviewed On: Jun. 28, 2014
Baby Zucchini Salad
I enjoyed this! It was a nice, light side dish to offer at a BBQ. It is also a great side dish to have available for the health conscious, gluten free or vegetarian. I used white wine vinegar and added lemon juice. Adding a baby yellow squash made it a bit more colorful and appealing. Thanks! Will make this again!

0 users found this review helpful
Reviewed On: Jun. 18, 2014
Ray's Chicken
Wow! We really enjoyed this. The bone-in chicken pieces marinated overnight. I left out the sherry, I didn't have any and hubs isn't a rosemary fan, so I used basil. Loved it and will definitely become a "go-to" marinade this summer. Thanks, Ray!

0 users found this review helpful
Reviewed On: Jun. 11, 2014
 
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