momsthebestcook Profile - (10613835)

cook's profile


Home Town: Ft. Lauderdale, Florida, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Healthy, Quick & Easy
Hobbies: Scrapbooking, Sewing, Needlepoint, Camping, Fishing, Photography, Music
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About this Cook
I am a 32 year old mother of 3. Happily married. I work full time and I love it when I am able to make a satisfying meal for my family that doesn't require me to slave in the kitchen, but sure tastes like I did. The crock pot is my favorite and most helpful appliance.
My favorite things to cook
Roasts, stews, soups and anything else I can cook in the crock pot.
My cooking triumphs
Stuffed peppers, meatloaf, chicken pot pie, chicken noodle soup, corned beef and cabbage and pot roast.
My cooking tragedies
I burned a meal or two when I first started cooking. ;o)
Recipe Reviews 9 reviews
Orange Gelatin Salad
I made this twice. The first time was delicious as I expected it would be but quite runnier than I expected. Jello doesn't thicken up unless you dissolve it, so here's what I did the second time. When I drained the juice from the fruit I heated it in the microwave for about 1 minute. Then I dissolved the jello in the juice and mixed it with the fruit, then the cottage cheese and chilled it for about 1/2 and hour. Then I folded in the whipped topping and and chilled for several hours. I found the results to be much more like I expected them to be in the first place. The choice is yours. Play around with it, but I will make this recipe again and again. I plan to try other jello flavors and fruit combos as others have suggested. Enjoy!!!

9 users found this review helpful
Reviewed On: Aug. 8, 2012
Homemade Four Cheese Ravioli
I am giving this recipe one star only because I have to or else I would give it none. I don't know what went wrong, but I cannot get this recipe to come out right. I have tried twice today. The first time I doubled the recipe for the dough since I have family of 6. The dough was just crumbles. Plus I made it in a bowl instead of on the counter. I had to add more oil and more water just to get it to remotely resemble a ball of dough. I wrapped it and put it in the fridge to rest. When I took it out to roll it, it was like rubber. I could literally pull on it and it would snap back. I decided to give it one more try as I have only made pasta from scratch once or twice. I decided to follow directions to a tee. I did not double the recipe and I made it right on my counter. I made the well and I poured half the egg mixture in the well and tried to mix w/ the flour and the egg just ooozed out on my counter. It was gross! I kept mixing and added the remaining egg and it of course ooozed all over my counter as well which made a huge mess and never incorporated into the dough. I needed and needed and no matter what I did it was just a dry crumbly mess!!! I am no expert, but I do make a lot of things from scratch and unless someone can tell me what I did wrong,

2 users found this review helpful
Reviewed On: Mar. 11, 2012
Buckeye Balls II
These are wonderful. I wouldn't change a thing. The peanut butter/confectioner's sugar ratio is just fine and putting these in a pan and cutting them up into squares is a contradiction to the name. They are called Buckeye balls because they are supposed to look like Buckeyes (the nut). My husband is from Ohio and he absolutely loved these along with my kids and everyone else I gave them out to. My co-workers look forward to my sweet treats during the Holidays every year and this is the first year I made these. Everyone loved them. They will be a staple for our Holidays from now on.

1 user found this review helpful
Reviewed On: Jan. 14, 2008

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